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Santa didn’t earn that belly noshing crudite. Here, we have a round-up of some of the epicurian delights being served across the city on December 24 and 25. Forget the stockings—fill your stomachs with festive treats such as butter-poached lobster, Diver scallops with saffron risotto, and more. Ho ho ho!
*All dinners on Christmas Eve unless specified
How cool is this? Chef Mark Gold is serving Chinese take-out with the movie “Funny Girl” for Christmas Eve. The prix-fixe meal will be in family-style fashion and offer crispy lo mein noodles with shrimp and roasted shisito peppers, prime beef and broccoli with crispy garlic and black pepper sauce, and ginger-pear custard.
Price: $49 per person ($.75 extra for steamed rice)
Time: 6 – 10 p.m. December 24
Reservations: Call 323-634-0700 or visit http://www.opentable.com
7458 Beverly Blvd.
Los Angeles, 90036
It came upon a midnight tale. Well, Petrossian Restaurant & Boutique in West Hollywood, the caviar maker that also serves a taste of
Price: $100 per person
Time: 5 – 10 p.m.
Reservations: Call 310-271-0576, or here.
*All three locations will keep regular hours Christmas Eve
If the coats and ties are not your thing, Chaya Venice may be your place for Christmas. The three-course menu features crab bisque hot pot, sautéed
Price: $55 per person (three courses); wine pairings (additional)
Time: Will keep its regular lunch and dinner hours (open 6 p.m. for dinner Monday through Saturday)
Reservations: Call 310-396-1179 or visit http://www.opentable.com/
If a more elegant but approachable style is to your liking, head downtown. Starter platters beginning at $42 per person can be shared. Entrées include abalone-sake risotto with matsutake mushrooms and lotus root, and poached
Time: Will keep regular lunch, dinner hours
Reservations: Call 213-236-9577
The landmark European-Asian restaurant in its 27th year has a holiday bento box filled with foie gras terrine, house-cured salmon, kabocha squash risotto, and truffle butter-poached lobster (noticing a theme here with the spiny critters).
Price: $39 for squash risotto; $95 for butter-poached lobster
Time: 5 – 9 p.m. December 24
Reservations: Call 310-859-8833
Chef Tony Esnault’s gift this Christmas is a seven-course feast that includes chicken foie gras and butternut squash terrine; a tuna salad with beets, apples and caviar; roast duck with salsify, endive and kumquats to toast the special night inside the Walt Disney Concert Hall.
Price: $125 per person
Time: 5 – 10 p.m.
Reservations: Call 213-972-3331
Price: $70 ($40 more with wine pairings)
Time: 5 – 9 p.m.
Reservations: Call 213-228-8998
The West Hollywood Italian post of Sean MacPherson and Jared Meisler is giving its customers the gift of choice for Christmas. Diners can pick from either a four-course prix-fixe menu or order a la carte, even from the prix-fixe items. The menu includes crudi misti with tuna, yellowtail, and branzino for the antipasti; squid ink risotto; and venison rack with roasted sunchokes and Port reduction.
Price: $65 for prix-fixe menu ($40 more with wine pairings)
Time: 5 to 11 p.m.
Reservations: Call 310-858-0020
Executive chef Gianfranco Muniz is crafting a menu filled with artichokes, chestnuts and veal to dance in your head. The
Price: $55 per person (three courses); $68 per person (four courses); wine pairings ($25) and desserts ($11) are extra.
Times: 4-11 p.m. December 24; 11:30 a.m. – 10 p.m. December 25
Reservations: Call 310-451-3525 or visit http://www.opentable.com/ (*A credit card is required for a reservation. Cancellations need at least a 24-hour notice.)
We can’t help but get excited about the desserts on the Christmas menu at the
Price: $95 per person (three courses)
Time: 11:30 a.m. – 10 p.m. December 25
Reservations: Call 310-358-7788
From the looks of the menu, Marino is taking “Feast of the Seven Fishes” very serious. Cod is prepared three ways, including in cakes and on crostini; and that is just for the antipasto section. There will also be breaded and baked clams with lemon-garlic sauce, housemade pasta with
Price: $60 for a family-style, four-course meal
Time: 11:30 a.m. – 3 p.m.; 5 – 10 p.m. December 24
Reservations: Call 323-466-8812
Chef Josiah Citrin’s gift to diners this Christmas is truffles, and lots of them. The fun funghi make their way into five-course meal in myriad places, such as an amuse bouche of black winter truffles in three textures; in a risotto with mascarpone and in a consommé with chestnut-coffee tortellini and pearl onions. Entrees are truffle-free, but still intriguing like prime filet of beef with king oyster mushrooms, kohlrabi and molasses and Sonoma duck breast and confit with Meyer lemon, dates and carrots. Save room for the fig and apple tart with pistachios and
Price: $150 per person (five courses)
Time: 5 – 8:30 p.m. December 24
Reservations: Call 310-395-0881 or visit http://melisse.com/
Where are the tamales, seafood stew, and whole fish? Chef Micah Wexler has created another spin on Christmas Eve eats that veer from the traditional Italian seafood feasts or those masa Mexican delicacies. At Mezze, diners will be treated to chopped chicken livers with grape mostarda and challah, matzo ball soup, potato knish with house mustard and smoked sablefish with pickled shallots, capers and labneh.
Price: A la carte off the menu
Time: 6 p.m. – 1 a.m.
Reservations: Call 310-657-4103
Price: $95 per person (five courses); $110 with wine pairings
Time: 6 – 10 p.m. December 24
Reservations: Call 818-985-7337 or visit http://www.opentable.com
An ocean view with Christmas dinner on a (we’re crossing our fingers) hopefully sunny day add up to one spanking celebration. The Rancho Palos Verdes resort’s fine dining post will be serving up a la carte goodies such as a creamy Jerusalem artichoke soup with homemade lamb sausage; housemade pheasant pate with chicken liver mousse, mustard and English muffins; beef daube for two with glazed vegetables and celery root puree; and apple strudel with golden raisin caramel. Dress in your best duds for this party.
Price: $12 – $72
Time: 5:30 p.m. – 10 p.m. December 25
Reservations: Call 310-265-2836
Photo courtesy: Christina Rutz via Flickr Creative Commons