New Year’s Eve and Brunch at Treadwell Park
Upper East Side beer hall Treadwell Park will be screening the Times Square ball drop on its 12 flat-screen televisions. Meanwhile, you can enjoy the selection of draft beers and bar bites like smoked pulled pork tacos and barbecued baby back ribs. On New Year’s Day and the day after, the beer hall will serve specialty bloody marys and brunch dishes, like house-smoked beef brisket and fried eggs, or poached eggs with avocado and Parmesan on curried quinoa.
Saturday, Dec. 31–Monday, Jan. 2, 2017
1125 First Ave. (between East 61st & 62nd streets)
Christmas Fare at The Shakespeare
The British gastropub The Shakespeare is serving a traditional British holiday meal through the end of the month. For lunch and dinner, you can choose from the celeriac and roasted chestnut soup with crumbled Stilton cheese and truffled pumpernickel croutons; a traditional roast turkey dinner with chestnut, sage, and apple stuffing, bacon-wrapped chipolata sausage, sautéed Brussels sprouts, braised carrots, roasted potatoes, and gravy; or the Scottish salmon Wellington with wilted baby spinach and Champagne saffron sauce. For dessert, there’s plum pudding with rum sauce. $45 per person for lunch, $75 for a more expanded menu for lunch or dinner.
Through Saturday, Dec. 31
24 E. 39th St. (between Madison & Park avenues)
New Year’s Brunch at Rider
To get you ready to tackle the new year, Rider in Williamsburg will be serving a special brunch, with options like Lox Fries with potato wedges, cream cheese, salmoriglio, and capers; Eggs Morty with English muffin, riddled mortadella, hollandaise, and home fries; and The Cure, with crispy rice, duck confit, cilantro, hoisin, sriracha, and poached egg.
Sunday, Jan. 1, 2017
80 N. Sixth St. (at Wythe Avenue), Brooklyn
New Year’s Eve at The Lambs Club
At The Lambs Club near Times Square, guests can choose between sitting in the main dining room for a five-course dinner, with hors d’eouvres and Champagne to start, wine pairings during dinner, and desserts afterwards; or the mezzanine bar, with cocktails, passed hors d’eouvres, buffet stations featuring chef Geoffrey Zakarian’s signature dishes, and desserts. $425 per person for the dining room, $300 for the mezzanine bar.
During the countdown to midnight, guests can join the Times Square festivities with exclusive access to 44th Street, which is closed to the general public.
Saturday, Dec. 31
9 p.m. for dining room, 10 p.m. for bar
The Lambs Club
132 W. 44th St. (between Broadway & Sixth Avenue)
Latke Burger at Schnippers
For the Hanukkah season, Schnippers is offering a special latke burger: a beef patty, housemade latke (potato pancake), caramelized onions, and horseradish sour cream on an Orwashers Bakery onion roll. $8.99.
Through Saturday, Dec. 31
All Schnippers locations, except One NY Plaza
Cassoulet Cook-Off at Jimmy’s No. 43
East Village bar Jimmy’s No. 43 is hosting its annual cassoulet cook-off. Attendees can sample more than 10 different cassoulets made by both amateur and professional chefs, and then vote on their favorites. A portion of the proceeds will go to charity. Drinks are available for additional purchase. $20 per person.
Sunday, Jan. 15, 2017
Jimmy’s No. 43
43 E. Seventh St. (between Second & Third avenues)
Cassoulet and Galette des Rois at Benoit
For a limited time only, Benoit will serve a family-style menu featuring cassoulet, the hearty French stew of white beans, pork, and duck ideal for the winter cold. The set menu will include an amuse-bouche, appetizer, and dessert. Available from Monday, Jan. 9 to Sunday, Jan. 15 at $60 per person for parties of two or more.
Benoit is also making galette des rois, a cake traditionally made to celebrate the Epiphany. Benoit’s cake is filled with frangipane, a sweet almond cream. Available from Sunday, Jan. 1 to Tuesday, Jan. 31 at $29 (serves about 6).
60 W. 55th St. (between Fifth & Sixth avenues)
New Bar Menu at Vaucluse
Chef-restaurateur Michael White’s French restaurant now has a new bar menu available daily. In addition to new cocktails like Le Diplomate (Evan Williams bourbon, elderflower liqueur, and Lillet), the bar will offer snacks such as crab salad with blue crab, hearts of palm, apples, and cashews; the White Label burger with an aged beef blend patty, fontina cheese, tomato jam, and dijonnaise, served with fries; Black Pearl American Osetra caviar with crème fraîche and blinis; and Pâté de Canard with duck and green peppercorn terrine, served with grilled bread and whole grain mustard.
Daily, 5 p.m.–6:30 p.m.
100 E. 63rd St. (between Park & Lexington avenues)
Brunch at F.O.B.
Brooklyn’s recently opened Filipino restaurant F.O.B. is now serving weekend brunch. The menu includes Filipino breakfast staples and Filipino twists on American classics, such as Halo Halo waffles, with ingredients of the traditional halo halo dessert on top: fresh fruit, shredded coconut, red bean, jack fruit, and ube (purple yam) ice cream. Savory options include Picadillo, a dish of ground beef, potatoes, peas, carrots, raisins, and olives simmered with tomatoes; silogs, garlic fried rice and eggs with meat options like Filipino cured beef; spicy Filipino longanisa sausage; and corned beef sautéed with onions and garlic.
Saturdays & Sundays
11 a.m.–3 p.m.
271 Smith St. (between Degraw & Sackett streets), Brooklyn
Brunch at Gristmill
The weekend brunch now available at Gristmill in Park Slope, Brooklyn, focuses on pastries. All baked goods are made in-house from freshly milled flours, including the everything bagel with cream cheese and pastrami-smoked fish; buttermilk biscuits with a sweet and spicy pork gravy, topped with a fried egg; sticky buns made with naturally fermented sourdough brioche, glazed with apple butter, burnt cinnamon, caramel, and brown sugar; and French toast made with triticale bread and filled with maple bourbon custard, served with wild blueberry agrodolce (Italian sweet and sour sauce).
Saturdays & Sundays
11 a.m.–3 p.m.
289 Fifth Ave. (between First & Second streets), Brooklyn