Where to spend New Year’s Eve hasn’t been an issue for Daniel Rose for more than a decade. The Chicago native opened his first Paris restaurant, Spring, in 2006. A second Right Bank bistro, La Bourse et La Vie, followed nine years later. “Every other night of the year we throw a party in Paris for our guests,” says Rose, “but on New Year’s we close. I cook for family and friends at home.”
This year, however, Rose, whose pre-Spring résumé includes stints in the kitchens of Paul Bocuse and Yannick Alléno, has opened his first-ever restaurant in the United States; Le Coucou is in New York City, where shuttering on December 31 is akin to breaking a hospitality law.
- Anthony Bourdain's Surprisingly Traditional Thanksgiving
- A Spanish Christmas Menu by José Andrés
- Holiday Burlesque and Other Star Chef Party Traditions
Rose’s long-awaited American debut felt New Year’s–ready from the moment it opened last summer and started plating its airy pike quenelles, a highlight from its uncompromisingly French menu. Unlike his low-key and intimate restaurants in Paris, Le Coucou occupies a glamorous and generously sized room now considered to be among the most beautiful places to eat in Manhattan. Champagne, oysters on the half shell and midnight kisses suit the dramatic decor, courtesy of design-world superstars Roman and Williams: pewtered-steel chandeliers, upholstery in mohair and velvet, a bar that manages to feel timeless despite being only a few months old.