You’ve been procrastinating. I know…you’ve got to get all that holiday shopping done. But isn’t that what Amazon is for? If you still have not made reservations from our first or second list of restaurants offering great deals for Christmas Eve, then get to it Skippy…
Barrio 47: 47 8th Avenue – Meatpacking District/Greenwich Village – Barrio’s Christmas Eve 3-course Prix Fixe dinner is quite reasonable at $45 per person, $75 with wine pairings. Start your meal with pan seared scallops with a quince purée, Hen-of-the-Woods mushrooms, and a warm almond vinaigrette. Follow this up with their truffle lasagna made with Royal Trumpet and Shiitake mushrooms, roasted eggplant, and ricotta salata.Finish your evening with their lava cake with pumpkin cream and churros. Sounds like a winner to me.
Boulud Sud: 20 W. 64th Street – Lincoln Square/Upper West Side/Central Park West – Daniel Boulud’s newest UWS addition will be serving a 3-course menu from 4pm-9pm at $95 per person. Dishes include a Tuscan kale salad with cranberries, pine nuts and Pecorino Romano, Red Tail venison loin, and Buche aux agrumes: bergamot, lemon, and blood orange, chestnut moelleux and mocha gelato. I’m hungry already.
Highpoint Bistro: 216 7th Avenue - Chelsea/Flatiron – Highpoint is the perfect place to celebrate (especially after splurging on presents). Their 3-course Christmas menu is just $44 per person, and $19 for children under 12. Dishes include a goat cheese salad with a brioche, pickled shallots, and blood orange; cornish game hen with green lentils, foie butter, pan jus, in a lavender emulsion; and for dessert an eggnog pana cotta with spiced rum – YUM! The menu is available on Christmas Eve from 4pm-9pm & Christmas Day from 11am-9pm.
KTCHN: At THE OUT NYC -508 West 42nd Street – Midtown – KTCHN will feature a 4-course menu for $45. The menu will include dishes such as celeriac soup, main crab salad with an orange-chili essence. What you should really be excited about is their “Wild Scottish Game Birds” option. You can select from grouse, red-legged partridge, or wood pigeon red cabbage confit, with sage spätzel, wild mushrooms, and sauce salmis.