If you are looking for restaurants offering intimate fine dining experiences on Christmas Eve, Christmas Day, New Year’s Eve, and New Year’s Day we have the right place for you.

Restaurant Yuu, recently awarded one-Michelin Star, is the only new Brooklyn restaurant to receive a star. For Christmas Eve, Christmas Day, and New Year’s Eve, Chef Yuu will showcase tasting menu, about 15 courses, which highlights a Wagyu Fillet Wellington with a layer of minced Wagyu with mushrooms, a layer of foie gras and a later of Wagyu filet, all wrapped in spinach and baked in a pie crust, served with Sauce Périgueux, a sauce made with red and port wine.

Optional wine and tea pairings to the tasting menu are also available.

Executive Chef/Owner Yuu Shimano is a creative powerhouse and consistently showcases seasonal produce and proteins at the height of their seasonality, presented artistically with inventive French and Japanese flavor combinations through the lens of his vast fine dining experience.

In addition to its regular offerings, courses from the tasting menu include, but are not limited to are:

• Consomme
• King crab with celeriac and citrus
• Uni
• Langoustine
• Abalone
• Filets de Poisson en Écailles Croustillantes (Fish Filets with Potato Skin) using amadai fish
• Abalone risotto
• Strawberry dessert

Seating times are at 5:30 p.m. and 8:30 p.m. with 18 guests each. Reservations are available on Tock.

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Offering a regal dining experience this holiday, Chef Guo, takes diners on a cultural culinary journey. He inflects his expertise on traditional Chinese dishes modernizing them and creating a healthier, more nutritious version, using organic and daily sourced ingredients.

Situated discreetly in the Randolph House luxury residences, diners are greeted by a server dressed in a traditional red robe and are transported to an intimate dining room that resembles an imperial courtyard.

The dining room accommodates just 10 for each seating, and the servers take their time to carefully explain each dish, its ingredients, and the story behind its invention, creating the atmosphere of a private dinner party.

The menu offers an exceptional 19-course Imperial Chinese Tasting Menu that features innovative dishes crafted for each seating.

Chef Guo has reservations for its 19-course Imperial Chinese Tasting Menu available, with exclusive seatings at 6p.m. and 8:30p.m. on Christmas Eve, Christmas Day, New Year’s Eve, and New Years Day.

Reservations may be booked here.

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Kintsugi Omakase, an understated, fashionable sushi atelier that is tucked away in Soho, will be offering a one-of-a-kind Normandin -Mercier Christmas Cognac, which dates back to 1876,for the holidays. Edouard Normandin reserves one barrel for this special Christmas Cognac and produces 250 bottles each year. For more information on this very exclusive cognac click here. The cognac will be served at $28 per glass.

For Christmas Eve, Christmas Day and New Year’s Eve, Kintsugi Omakase, small jewel box sushi counter, will be serving two tiers of omakase:

• Kintsugi Experience: 20-courses for $195
• Soho Experience: 17-courses for $155

The tasting also includes a sushi chef’s choice of handroll, gourmet miso soup, tamago and a seasonal dessert. Executive Chef Victor Chen creates imaginative starters with exciting flavor combinations and uses locally sourced fish, enabling for a broader selection.

Another holiday special being offered is a Winter Beverage pairing for $85 per person that features a five-glass paring of new sake and wine, which will rotate weekly.

Seating times are at 5 p.m., 7 p.m. and 9 p.m.

…Tsubame, the Tribeca-based Kaiseki-inspired omakase from Michelin-recognized Executive Chef Jay Zheng, will be open to ring in the New Year. 

Far from your typical omakase experience, Chef Zheng creates masterfully plated Japanese dishes derived from seasonal ingredients and fish sourced from Japan. Central to Chef Zheng’s preparation is the rich culinary concept of Shun, the use of ingredients at their peak seasonal freshness, allowing each dish to be both the best-tasting and most visually appealing.

In a succession of 8 courses, Sakizuke – the amuse bouche – launches the meal. Chef Zheng’s Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.

Another highlight of the Chef’s curated menu is the Futamono (lidded dish) an A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, a tribute to the Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.

Tsubame is open on New Year’s Eve with two seatings at 5:30 p.m. and 8 p.m.

POPULAR at the PUBLIC Hotel
Christmas Dinner Prix-fixe Menu 2023

Chef: Chef Diego Muñoz

Pricing: $130 per person + $95 wine pairing

Hours of Operation: Christmas Eve, 3PM-9PM

The Terrace and Outdoor Gardens at The Times Square EDITION
Christmas Feast Prix-fixe Menu 2023

Chef: Chef John Fraser

Pricing: $95 per person + $65 supplemental course

Hours of Operation: Christmas Eve, 3PM-9PM

The Standard High Grill at The Standard, High Line
Regular menu plus additional Christmas specials 

Chef: Chef Dan Silverman

Pricing: Varies per dish

Hours of Operation:  Christmas Eve and Christmas Day, 5:30PM-11PM