Chefs know how to party—that goes double on New Year’s Eve and triple for F&W’s Chefs-in-Residence. Here, the best ways to ring in the new year with amazing food and drinks from F&W Chefs-in-Residence David Chang, Hugh Acheson, Grant Achatz and Mario Batali.
“If there’s any place to spend a proper New Year’s Eve, it’s Del Posto,” says Batali of his upscale NYC Italian spot. “It’s formal (but not too formal), fun (but not raucous) and supremely delicious.” The restaurant is throwing a black-and-white party in the private Piemonte dining room. The menu includes a selection of assaggi (small, Italian tastes) like porchetta sandwiches, chickpea farinata (thin crêpes) and savory cauliflower budino with lobster and caviar. And, most importantly, there will be an open bar.
At Chang’s East Village Momofuku Ssäm Bar, revelers can go all-out with a bo ssäm feast (roasted pork shoulder with oysters on the half shell, rice, lettuce and all sorts of wrapping accoutrements), a whole rotisserie duck, dry-aged rib eye or, for groups of two to four, a special chef’s tasting menu. Uptown at Má Pêche, guests can get a three-course prix fixe with a choice of Chang’s insanely crispy fried chicken, short rib or both.