Another New Year is rapidly approaching and, with it, a fervent communal hope that 2022 will treat the world better than 2021 did. You can begin treating yourself better in the coming year by ringing it in with one of the many festive dining options New York is offering.
One sadly familiar theme running through this year’s crop of possibilities is that many restaurants are offering “to go” menus, a reminder that we haven’t yet rid ourselves of the scourge known as COVID. Boqueria, in the Flatiron District (53 W. 19th Street), is advertising its $125 “New Year’s Eve at home” party kit, which is replete with all the makings of a memorable dinner, including a bottle of Spanish sparkling wine. And Bar Boulud (1900 Broadway) is featuring a $250 porchetta box that serves 4 to 6 people.
If you’d rather dine in the company of more revelers, Boulud Sud (20 W. 64th Street) beckons with a four-course New Year’s gala for $265 a person. Begin with the likes of a porcini velouté with black winter truffle, chestnut crème fraîche, and tarragon. A revival of that ancient haute cuisine classic tournedos de bœuf Rossini with foie gras and sauce Périgourdine is one of two main-course possibilities. The chocolate truffle “truffle” on the dessert menu features dark chocolate mousse, chestnut crème, and more black truffle.
The Rossini revival is also reflected on the menu at the French-influenced Japanese restaurant Mifune (245 E. 44th Street), which really tests your tolerance for richness by substituting A5 Wagyu beef for merely prime beef. Other items on the $185-a-person 8-course omakase menu, which may change, currently includes a pairing of smoked eel and foie gras in a sunchoke puree with fried sunchoke chips and a coffee sablé; and squid tempura graced by a yuzu-miso sauce, lime zest, and ribbons of zucchini.
The Spanish-Latin-Caribbean restaurant Tasca (505 Columbus Avenue) will be offering a four-course tasting menu with seatings at 6 p.m. for $85 and 9 p.m. for $95. Shrimp tempura in seafood “bisque,” grilled baby lamb chop atop a boniato purée moistened improbably with a Périgourdine sauce, and sea scallops in a black bean broth with Caribbean herbs and saffron teardrops are among the menu highlights. Complimentary champagne will be presented at both seatings.