New Year’s Day

2005 will be here before you know it and your favorite Boston-area restaurants

are ringing in the New Year with an array of festive menus and celebrations.

Scroll down to see what they’ve got in store for both New Year’s Eve

and New Year’s Day and make your reservations soon.

33 Restaurant & Lounge


Restaurant & Lounge will be offering three seating for their New Year’s Eve

festivities. The first two seatings, which are at 5:00 and 7:00pm, feature

a “welcome beverage” and four courses from chef Anthony

Dawodu for $79 per person, not including tax and gratuity. The third seating,

which is at 9:00pm, costs $99 for four courses and includes a glass of champagne

and party favors. Choose from dishes like pan seared jumbo scallops with smoked

salmon, Yukon potatoes and caviar champagne cream; roasted venison chop with

caramelized cauliflower, chestnuts, baby carrots and mole sauce. Call 33 at

617.572.3311 to make your New Year’s Eve reservations.



has a couple options for New Year’s Eve. Early revelers can drop in for the

four-course menu, available from 5:30-8:00pm, before heading on to another

destination. Dinner costs $125 per person including tac and gratuity. For

those who would like to make a night of it, chef Jérôme

Legras will be preparing a six-course menu for the gala dinner. After

dinner, guests can enjoy live music and dancing until the wee hours. The gala

dinner costs $225 per person. Aujourd’hui will also be open for brunch on

New Year’s Day. Whether you’re in recovery mode or starting the new

year bright-eyed and bushy-tailed, brunch at Aujourd’hui will be a delightful

way to inaugurate 2005. Brunch costs $80 per person and will be available

from 11:30am-2:00pm. Call Aujourd’hui at 617.351.2037 for reservations.




Fathman rings in the New Year at Azure

with an enticing holiday menu that showcases his whimsical creativity. The

evening has two seatings – one at 6:00pm, which costs $85 per person for three

courses and one at 8:30pm, which costs $100 per person for five courses. Dishes

include Maine crab and yucca stuffed shrimp with Meyer lemon and sour orange

mojo sauce, scotch bonnet tartar sauce; pan roasted salmon with sage gnocchi,

chanterelle mushrooms, Swiss chard and house cured lardo; and champagne-pear

sherbet with gingersnaps and poached pear compote. Call Azure at 617.933.4800

for reservations and more information.


blu hosts a glamorous night on the town on New Year’s Eve, offering revelers the option of dinner overlooking the city and a New Year’s bash to remember. Make reservations at blu for a five-course prix fixe menu at 6:30pm or 6:45pm or a seven-course prix fixe menu with a champagne toast at 9:00pm or 9:15pm. Both menus feature seasonal favorites from chef Dante de Magistris like winter’s greatest vegetable salad with blood orange vinaigrette and olive oil poached Maine lobster; Wolf’s Neck farm all-natural beef tenderloin with a potato-celery root timbale, blue cheese and glazed green beans and baby carrots; and chocolate caramel torta with blood orange. The five-course menu costs $85, the seven course costs $125. Call blu at 617.375.8550 to make reservations and request more information. The New Year’s Eve party kicks off at 9:30 pm with dancing to the tunes of DJ Spindler, snacks, party favors and a cash bar. The party is open to diners as well as the general public.



welcomes the New Year with a five-course prix fixe menu created by chef Jenny

Cates. Courses include pan seared quail with foie gras; roasted turnip

coup with seared diver scallop and white truffle; Kobe beef ribeye with truffled

potato frites; and bananas foster. The prix fixe menu costs $90 per person.

Drop in later in the evening for Bonfire’s New Year’s Eve party from 10:00pm-2:00am. Tickets for the latter portion of the evening which includes dancing, party favors, a champagne toast and nibbles like lobster tails, caviar, Kobe beef

tartare and tempura shrimp, cost $125 per person. Call Bonfire at 617.262.3473

for reservations and more information about the evening’s festivities.



celebrates New Year’s Eve with an a la carte menu of boutique Italian cuisine,

plus a selection of holiday specials from chef Marisa

Iocco. Guests who are around when the clock strikes midnight will enjoy

party favors and a champagne toast. Call Bricco at 617.248.6800 for reservations

and more information.

Caffe Umbra


New Year’s Eve at Caffe

Umbra. Chef Laura

Brennan has whipped up a three-course tasting menu boasting options like hand made Maine Jonah crab ravioli in lemon mascarpone brodo with black trumpet mushrooms; grilled veal chop au jus with braised artichoke heart stuffed with Serrano ham and Jerusalem artichokes; and upside down pear tarte tatin with amaretto ice cream and amaretti pear praline. The three-course dinner costs $65 per person.

Make reservations by calling 617.867.0707.




Crawley invites guests to join him for New Year’s Eve at Coriander

in Sharon. He and his kitchen staff will be preparing a four-course prix fixe

menu of dishes like foie gras two ways with crimson lentils and sauce Banyuls;

she-crab bisque with sevruga caviar and crème fraiche; fresh seared

Long Island duck breast and confit leg with toasted cous cous and sauce bigarade.

Dinner costs $90 per person not including tax and gratuity. Call Coriander

at 781.784.5450 for reservations.



New Year’s Eve, chef Scott

Herritt welcomes guests to Grotto

for either of two seatings for dinner. Herritt will be offering both a three- and a four-course menus for $45 and $55 respectively.

He and his staff are still putting the finishing touches on the evening’s menus, so check back for more information or call 617.227.3434 to make reservations.

Hamersley’s Bistro


Bistro celebrates the arrival of the New Year with a four course prix

fixe menu that’s got choices to please all palates. The evening’s menu includes

options like terrine of lobster with fennel and vanilla vinaigrette, rabbit

consommé with leeks and black truffles; and grilled beef tenderloin

with Roquefort custard and winter greens. The fourth course will be a dessert

plate of sweet inspirations. The dinner costs $95 per person. Reservations

are recommended (though an a la carte menu will be available at the bar for

those who’d like to take their chances without a reservation), so call 617.423.2700

to enjoy a New Year’s Eve menu from chef Gordon




greets 2005 with an extraordinary gala dinner from chef de cuisine Mark

Sapienza. The New Year’s Eve dinner features a six-course prix fixe menu

complete with a champagne toast at midnight and dancing to the Jeffrey Moore

quartet. The dinner costs $210 per person, not including tax and gratuity.

Call Julien at 617.451.1900 extension 7120 for reservations and menu information.




McClelland‘s New Year’s Eve menu starts with hors d’oeuvres like

mille feuille of house smoked salmon, caviar and Maine crabmeat and never

looks back. Celebrate the arrival of 2005 at L’Espalier

with dishes like baked Wellfleet oysters on the half shell in Meyer lemon

and salsify custard with chervil and Iranian Ossetra caviar; and roast duck

in clementine orange, star anise and chocolate with grilled foie gras and

baby bok choy. Dinner costs $175 per person. Opt for the vintner’s tasting

for an additional $75 per person. Call L’Espalier at 617.262.3023 for reservations

and the complete menu.



celebration of the arrival of 2005, chef Philip

Aviles will be offering a three-course prix fixe dinner at Masa

in the South End. Dinner, which will be available from 6:00-11:00pm, costs

$75 per person and includes a champagne toast. In terms of post-dinner festivities,

there will be live musical entertainment, salsa dancing and tapas served until

midnight. Call Masa at 617.338.8884 for reservations and more information.




Bruce invites guests to bid 2004 farewell and greet 2005 at Meritage

where he’ll be offering a five-course prix fixe menu from 5:00-11:00pm. The dinner costs $125 per person, which includes accompanying wines selected from Meritage’s 12,000 bottle collection. Dishes on the evening’s menu include maple smoked Atlantic salmon with melted leek custard and caviar toast; crisp confit of Long Island duck and seared duck breats over black barley and poached Cape cranberries; and proscuitto-wrapped venison loin with black lentilragout, crispy bacon and black currant sauce. Call Meritage at 617.439.3995 for reservations and more information.

No. 9 Park


the perfectionist, chef Barbara

Lynch is still putting the finishing touches on her five-course New

Year’s Eve Chef’s Tasting Menu, which can be enjoyed in No.

9 Park‘s dining room from 5:00-7:00pm for $135 per person or for $185

from 7:30-10:45pm. The menu will also be available a la carte for diners who

would prefer to sit at the bar. Call 617.742.9991 for more information and

to make reservations.



the dawn of the new year at Rialto

with either a four-course or a seven course menu from chef Jody

Adams. The first seating, at 6:00pm, is ideal for guests who have other

plans for the actual stroke of midnight and costs $85 per person. Guests who

choose the 9:00pm seating, which costs $135 per person, will enjoy a seven-course

meal, a champagne toast and live tunes from Toussiant and the China Band.

Menu items peppered black and blue tuna with beet chutney and horseradish

crème fraiche; roasted rack of lamb with truffled flageolets, celeriac

and crisp bacon; and creamy vanilla-filled baba soaked in house-made grapefruit

liquor and honey citrus salad. Call Rialto at 617.661.5050 for reservations

and more information.

Rustic Kitchen


in the New Year in style at Rustic

Kitchen in Cambridge, where chef de cuisine Mark

Usewicz has created a decadent four course menu featuring all that is

festive. Each course has four options including options like cocoa-coffee

crusted venison carpaccio with pomegranate; spicy Maine crab zuppa with sea

urchin and mussels; roast and confit duck with gingered quince, braised radish

and chard; and warm chocolate cake with raspberry creamsicle gelato. The dinner

costs $65 per person with a $25 per person optional wine pairing. Seatings

will be offered at 6:00, 8:00 and 10:00pm. For reservations and more information,

call Rustic Kitchen at 617.354.7766.


Spend New Year’s Eve at Spire

at the Nine Zero Hotel where chef Gabriel

Frasca‘s four-course menu features seared Nantucket bay scallops with

sunchoke puree, meyer lemon and smoked bacon; Chantenay carrot soup with Maine

lobster, plumped cranberries and hazelnuts; and loin of Vermont rabbit with

whole grain mustard spaetzle, Serrano ham, haricots verts and Marcona almonds.

Dinner costs $105 per person. Reservations are available from 5:30-10:30,

so call 617.772.0202.



Financial District’s newest dining spot, Umbria,

welcomes New Year’s Eve revelers to join them for either of two seatings (at

6:00 or at 8:30pm) for an a la carte menu augmented by celebratory Umbrian

specials from chefs Marisa

Iocco and Michael

Scelfo. Diners who’d like to stick around for the rest of the evening

will be offered admission to the upper level night-clubs for an hors d’oeuvres

and dessert buffet, open bar and dancing to the house DJ for a mere $35. Call

Umbria at 617.338.1000 for reservations and more information. Of course, even

if you’ve got other plans for dinner, you can still buy tickets for Umbria’s

New Year’s Eve party (from 10:00pm-2:00am in the upstairs nightclub) for $75

per person.

UpStairs on the Square


on the Square plans on ringing in the New Year in style with early and

late seatings in both of their dining rooms. Join them downstairs in the Monday

Club Bar for seatings between 5:00-6:30pm. Susie

Regis will be whipping up a four-course menu for $75 per person. The late

seating, which begins at 8:30pm costs $100 per person and includes the four-course

tasting menu, champagne at midnight and the rollicking tunes of Catherine

and the Greats. The early seating, which begins at 5:30pm, upstairs in the

Soiree Room features a special four course holiday menu from chef Amanda

Lydon for $85 per person. The late seating, which starts at 8:00pm, features

a six course menu, champagne and music from Catherine & the Greats and

costs $150 per person. UpStairs on the Square will also be open on New

Year’s Day. The comforting menu will offer lots of oysters and smoked

salmon blinis, some foie gras, their famous pizzas, and steak and eggs from

12:00-8:00pm. Call 617.864.1933 to make reservations.

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