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New Year's Eve Feasts
Ring in 2013 with oysters on the half shell, muscovy duck, or a molten chocolate torte—and champagne, of course.
We know, we know. At this point in the month, the only thing you're thinking about is wrapping paper and Christmas hams. But lest you forget, seats fill up fast for New Year's Eve feasts. With that in mind, here are some options for ringing in 2013 at one of Seattle's many excellent restaurants. Check back often, as we'll continually update the list.
Champagne is the name of the game at the Four Seasons restaurant. Diners have the option of pairing plates like ricotta stuffed manicotti, roasted muscovy duck, or seared kona kampachi with various Veuve Clicquots. Seatings for the six courses are available 7:30–9:30 for $135; the champagne accompaniments are an additional $75. A separate three-course menu is also available between 5 and 6:30 for $65. Call 206 749-7070 for reservations.
Sit at the bar and feast off the limited a la carte menu, or reserve a table for the four- or five-plate menus costing $45 or $60, respectively. The menu Festival includes everything for $70. Matching wines are available for extra. Call 206-678-2516 or reserve online at artusibar.com.
Backdoor at Roxy's
Three courses, each paired with a cocktail, fortunes, magic, and live music will run you $80 a person from 5 until 8:30...tax and gratuity included. Throw down another $20 and be upgraded to a midnight version that includes burlesque. If you're dining elsewhere, a post-9pm party runs $50 a person (advance tickets are cheaper). Fremocentrist has more details.
You can order off the regular menu, but those looking to jazz things up will find several celebratory dishes courtesy chef Jason Stoneburner: oysters, steak tartare with truffle chips, salmon, and aged rib entrecôte for two for $90. Four champagne flights, priced from $14 to $29, are on the docket, as is a complimentary glass of bubbly for toasting at midnight. Reservations recommended; call 206-453-5014.
Blind Pig Bistro
Parties of four or more can do a whole menu deal—between 10 and 12 dishes—for $50 each. Just two of you? Chef Charles Walpole will accommodate accordingly. Note no a la carte dishes will be served on NYE. Seatings start at 5. Call 206-329 to make a reservation.
Sure, the cocktails will be stellar, but Jamie Boudreau's place is also serving up a five-course meal that includes white prawn, 48-hour sous vide lamb belly, and foie gras ice cream. Dinner comes with beverage pairings and (the 5pm seating is $95 a person; the 8pm show runs $125) and a farewell digestif. Take heed, revelers: Canon plans to be closed by the time midnight rolls around. Email your digits and preferred time to firstname.lastname@example.org.
Triple-digit dinner tabs isn't in Dinette's DNA...even on New Year's Eve. A family-style Oaxacan menu gets served up at 7 and runs $50 a person (includes an aperitif). Owner Melissa Nyffeler has room for 36 people, so get in touch, pronto at email@example.com. If you don't hear back within 24 hours, better luck next year.
Ethan Stowell Restaurants
Five of the restaurant titan's establishments—Rione XIII, Anchovies and Olives, Staple and Fancy Mercantile, How to Cook a Wolf, Tavolàta—are offering multicourse meals. Reservations are available 5–11 and can be made by calling 206-838-8080 or at ethanstowellrestaurants.com. $65–$75/person.
It's a showcase of winter bounty in Brendan McGill's seven-course dinner. Your choices include mushroom risotto, braised beef shortribs, sweet meat squash puree, cassoulet, or chestnut gnocchi. Reservations are required and begin at 5; call 206-201-3789.
Between 6:30 and 8, Eric and Sophie Banh's four-course Vietnamese menu runs $60; outside those hours, it's $48 a person. Wine pairings run another $25. If only we could order that lobster congee appetizer delivered to our hung-over selves the next morning.
There are two tasting menus—one for early birds, between 4:30 and 7, for $75—the other starting at 7:15 for $125. Ahi tuna crudo and cavier, phyllo-crusted Dover sole, and butter-poached New York strip make cameos on both, with a pomelo bombe dessert rounding things out. Wine, cheese, and truffle pairings are available at an additional cost. Call 206-456-7474 or book online at michaelmina.net.
One of the menus includes favorites from 2012; the other one offers a taste of what's to come in 2013. Both are seven courses, cost $90, and come with wine pairings for $40. Seatings available between 5 and 11. Call 206-251-7673 or reserve online at spinasse.com.
Braised short rib, sauteed farro, or merguez-crusted lamb make up the mains while small plates, salad, seafood, and dessert complete the meal. $75; wine pairing $25. Seatings available at 5:30, 6, 8:30, and 9. Call 206-264-6060 or reserve online at traceseattle.com.
Volunteer Park Cafe
A five-course feast features such dishes as celeriac and apple bisque, duck confit salad, filet of beef with wild mushroom bread pudding, and warm molten chocolate torte with hazelnut brittle. Reservations are required and dinner begins at 7. Call 206-328-3155 or visit alwayfreshgoodness.com to book. $90/person; wine pairing available for $30.