2024 was a roller coaster of a year, with some soaring highs and plunging lows and we want to celebrate the end of it with you. We took a hiatus from New Year’s Eve last year but we are back this year with a vengeance.
You can make a reservation at Resy!
THE NEW YEAR'S EVE MENU
Course #1 - Caviar Seafood Tower
All summer long we've been saving our best tomatoes so that you could have our tomato lox on NYE. We've cured them and smoked them and stored them and now they're ready for the tower. We're serving them with seaweed caviar and blinis, alongside tiny crab cakes and smoked trout salad and crème fraiche all piled high on a tower that reaches to the ceiling.
Course #2 - Garlic Bread & French Pearl Onion Soup
The house-baked bread is a soft, pillowy focaccia, stuffed with garlic butter and buried beneath oodles of shaved pecorino romano cheese. French onion soup is a classic, and ours is traditionally executed because you don’t mess with success. However, we did find one way to improve on it: by caramelizing pearl onions instead of regular onions. Pearl onions just eat better. Some people think French onion soup is too heavy, but we’re serving it in the cutest, tiniest bowls with plenty of melted cheese, so it’s perfectly sized to keep your appetite percolating without getting overwhelmed.
Course #3 - Brussels Sprout Salad
This is the night when you want to eat something green to wish you wealth in the new year, so we’re honoring that tradition with this salad of Brussels sprout leaves piled on top of roasted Brussels sprouts, peppered with toasted pumpkin seeds, pearl onions, mint, and romaine. There’s also a dollop of garlicky parsley ranch dressing hidden at the bottom of the bowl. Most of us think of Brussels sprouts as something you have to roast in your oven for hours, but we wanted to remind everyone that they’re just as good eaten fresh, crisp, and raw.
Course # 4 - Saffron and Gold Pasta
To wish everyone prosperity and a touch of luxury in the new year, I'm adding gold to this dinner. Literally. This beautiful pasta comes flecked with gold flakes for good luck, and I’m adding some saffron (known as red gold) and making the noodles extra-long to ensure we all live extra-long lives. It's served with artichokes, Calabrian chiles, and preserved lemon, and with a dish like this under your belt there’s no way 2025 can go wrong.
Course #5 - Delicata Squash
We wanted to serve a dish that kept us anchored to the past as we moved into the future, so let's welcome back this old friend who has been a constant at Dirt Candy's New Year's Eve dinners for years. We dip a delicata squash in hot honey, roll it in sesame seeds, and serve it with our herbaceous chickpeas, labneh, pomegranates, and chili oil. It's the final savory course of the evening and a reminder that we always need to stay connected with where we came from as we go someplace new.
Course #6 - Dessert
Our pastry chef, Rachel Bossett, hasn’t told us what she’s coming up with for dessert yet but I'm not worried in the slightest. She specializes in blowing minds (remember the Eggplant Oyster in the chocolate shell?) so we're in good hands tonight.
The entire menu is vegetarian and we'll be offering a vegan version, as well.
Unfortunately we can’t accommodate any other substitutions, modifications, or dietary restrictions, including gluten allergies.
This menu is $175/person (price includes tip, but not tax).
There’s an optional drinks pairing for $70/person which will be a mix of champagnes, sparkling
wines, maybe a little sherry and, as always, lots of natural wines made by some amazing women.
You can make your reservation now at Resy!
We have reservations available from 5:30pm – 7:30pm and then from 8:30pm – 10:30pm, so there's plenty of time to get to your party afterwards or to ring in the New Year with us.
