New and hot in modern American is Tuome (536 E. Fifth St.), where chef Thomas Chen is serving a seven-course prix fixe menu ($95, $125 with Champagne toast) that includes duck with sunchoke and chinkiang gastrique , and a Chinese beignet with goat’s milk caramel.
WD-50 may be a footnote in NYC culinary history, but chef Wylie Dufresne can still be found at his East Village restaurant Alder (157 Second Ave.) For New Year’s, he’s taking diners on a culinary tour of NYC through dishes inspired by the city’s neighborhoods ($125, add $75 for drink pairing).
The five-course Austrian spread at Edi & the Wolf (102 Ave. C) caught our eye with a bone marrow-crusted ribeye and yuzu strudel ($85-$105).
Closing out its debut year is Clinton Hill’s Emily (919 Fulton St.), which raked in accolades for its “fiercely American pizza.” Try them out on New Year’s Eve, when the regular menu will be accompanied by a half dozen sparkling wines and noisemakers for the midnight toast.
The “Boardwalk Empire” fans at Thistle Hill Tavern(441 Seventh Ave., Brooklyn) are hosting a prix-fixe menu inspired by the 1920s, with seared foie gras and Taylor ham, and lamb with black pudding, spiced squash and pears. There will also be two Prohibition-era cocktails named for characters in the show. Two seatings, $65-$75.
Want to start the party before the ball drops? Savoury (489 Columbus Ave.) will have a Bollywood DJ playing all night to go with its usual menu of Indian dishes and street food, including shrimp chili masala and Kerala pepper chicken with green chilies, ginger and curry leaves. All wines will be $9 by the glass.