This New Year’s Eve, Jody Hall, of Cupcake Royale, will be doing the family thing.

“We’re going to hang out at our house,” she told us. "I’m celebrating with my partner Kelly and our 9-month-old son Truman and with some pals who also recently had kids. I’m sure we’ll all be in bed by 10! We’ll be enjoying a lovely dinner of delicious Dungeness crab from Pike Place Market, some steamed artichokes, and a lovely pink champagne. (Truman will likely enjoy the house-toasted rice cereal with delicata squash and rice puff cereal—lucky!) And of course, we’ll have red velvet cupcakes—a New Year’s tradition.

Café Juanita’s Holly Smith will be behind the line at her restaurant, cooking dinner for guests. “After service my entire crew stays up late into the night enjoying a meal and opening up Christmas presents,” says Smith. “We will be drinking champagne, eating oysters, Wagyu beef, and winter citrus. Plus lentils for good luck….”

Bastille’s Shannon Galusha wishes he had the night off to eat at one of Ethan Stowell’s restaurants.

“All of his New Years menus look tasty,” says Galusha, but “more likely than not Ill be celebrating with my dish machine at work since the dishwashing kids won’t show up. I’d like to toast a drink with my bride and have some Billecart salmon — her favorite! “

Brian Cartenuto of Cantinetta, meanwhile, saves up all his scrooge spirit for NYE. “I personally loathe the New Year celebrations so I really don’t do much. We at Cantinetta will be open serving food until midnight and then my long standing tradition begins: I will be heading home and making myself a HUGE, and I mean HUGE, Banana Split with all the fixin’s and my homemade Bourbon Caramel Sauce.”

Beecher’s Kurt Dammeier had this to report: “I will be in the place when I have celebrated about half of all the New Year’s Eves in my life: good old Crystal Mountain, WA. We have a cabin there up at the top of the Gold Hills chair lift. Ski time is slowcooked meat time: This year I will be doing braised short ribs with roasted winter veg, and mixed kale in a vinegar and carmelized onion sauce. All will be served on a bed of polenta. I love my kitchen (two ovens) there, and the luxury of cooking at lunch for the night’s dinner.

Finally, from Tilth Chef Maria Hines: “Dude, it’s NYE and I’m a chef…I’m working. Celebrating with my staff, eating Tilth food. People should make reservations and celebrate with us!

Happy New Year!