San Francisco restaurant highlights for New Year’s Eve 2015-16

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Central Kitchen in San Francisco

It’s almost New Year’s Eve 2015-2016! If you’re planning to dine in San Francisco, here are a few restaurant highlights.

Aatxe
Inspired by the New Year’s tradition of Spain in which twelve grapes are eaten at midnight in sequence with each bell strike, Aatxe is creating a special $95 menu of 12 offerings featuring grapes. Guests will be greeted by an introduction bite, followed by a set of three pintxos, five tapas such as Cana de Cabra with sultana membrillo, persimmon, grape-nuts, grape lees cured salmon with arbequina, celery root, kale, and Ajo Blanco Raw Scallops with pickled green grapes, jalapeño, and a plated entree before finishing with a palate cleaner and individual dessert. Reservations can be made via OpenTable or via phone at 415-471-2977.

A16
This New Year’s Eve, A16 will ring in 2016 with truffles, lobster, and the requisite lentils for good fortune! With lovingly selected wine pairings from wine director/owner Shelley Lindgren, chef Rocky Maselli will prepare a multi-course feast promising traditional Southern Italian cuisine and a bountiful party including selections like Cioppino with lobster, clams, mussels, black cod, potato, fennel, and tomato and Baked Cannelloni with lamb sausage sugo, rapini, pecorino, and fried senise peppers. This special Southern Italian feast will be offered at $110 per person with truffle supplements and wine pairing options available. Reservations can be made by visiting the website or calling 415-771-2216.

Luce at the InterContinental San Francisco
Chef Daniel Corey collaborates with Beverage Manager Marissa Payne on a festive menu to ring in the New Year!  Luce invites guest to build their own three-course menu with wine pairings. Highlights include baked potato mousse, crispy sweetbreads, onions cooked in port wine, truffle with grosjean, ‘Vigne Tzeriat,’ Pinot Noir, Vallée d’Aoste, Italy, 2012; Dungeness crab & cauliflower, winter citrus, crab vinaigrette paired with Edwards, Sauvignon Blanc, Russian River Valley, Sonoma, California, 2013; filet of certified angus beef & glazed short rib, fermented black garlic, red Russian kale with Justin, Cabernet Sauvignon, Paso Robles, California, 2013; and duck breast, poached & roasted, chestnuts in honey, quince, local mushrooms with Paolo Scavino, Langhe, Nebbiolo, Piedmont, Italy, 2012. Dinner is $95 per person and $140 with wine pairing, excluding tax and gratuity. Children ages 4–12 are $45. For reservations visit OpenTable. Call 415-616-6566 for more information.

Top of the Mark at the InterContinental Mark Hopkins-New Year’s Eve & New Year’s Day
From 7:30 p.m. until 1:00 a.m. NYE, enjoy a special reception, entertainment, dinner, dancing, and a champagne toast at midnight at at Top of the Mark. Start your evening with champagne and hors d’oeuvres including assorted caviar, ceviche shooter, Tomales Bay & Rockefeller oysters, Spanish Serrano ham carving station, raw seafood selections, and more. Following the reception, guests will enjoy a seated five-course dinner with bottle of Moet & Chandon Rose before dancing the night away and toasting the New Year with a glass of Moet & Chandon rose. Rounding out the festivities is live entertainment by Mirage, whose style ranges from jazz to rock. Formal dress is required. Regular reservations are $400 per person; window seating is $450 per person. Reservations required. Please call 415-616-6941.

On New Year’s Day, a special brunch at Top of the Mark will go from 10:00 a.m. until 2:00 p.m. Chef Nenad Stefanovic will be serving up a variety of brunch items from an omelet and waffle station, small plates and antipastos featuring lobster medallions with spiced mango-ginger gazpacho, assorted maki sushi rolls, local and international cheeses, charcuterie with homemade pates, and a selection of salads. Stefanovic will prepare entrees and roasts including braised beef short rib with root vegetables and natural jis and stuffed free range chicken breast with pine nuts, spinach, goat cheese and red wine chicken jus. Pianist Michael Athens will provide the tunes for New Year’s Day guests. Brunch is $109 per adult and $59 per child (ages 4 – 12). Reservations are required at 415-616-6941.

Nob Hill Club at Intercontinental Mark Hopkins
This will be an evening of California wines and bites prepared by Chef Nenad Stefanovic. The four-course meal at Nob Hill Club at Intercontinental Mark Hopkins includes  lobster shooter; seared scallop with horseradish salsify crème, mizuna pesto, and rainbow carrot chipsl and filet mignon with smoked corttin de chavignol, pepper chimichurri, sweet potato gnocchi and baby romanesco; and poached rubarb, marscapone, hibiscus ice cream, and gin & tonic syrup. Throughout the evening guests can enjoy songs from the Al Marshall Trio. New Year’s Eve Dinner at Nob Hill Club is $79 per adult, $99 per adult with wine pairing and $49 per child (ages 4-12). Call 415-392-3434 for reservations.

Foreign Cinema
This New Year’s Eve, Foreign Cinema will be celebrating with a Belle Époque themed celebration with a champagne toast and a “Golden Age” a la carte dinner menu (priced at $120 per guest) from the 20th Century American Brasserie movement. Period attire is welcome, but not essential. Festivities begin at 5:30pm. Reservations are highly recommended at 415-648-7600.

flour+water
Chef Thomas McNaughton of flour+water presents a festive five-course tasting menu for $95 per person highlighting the best of the season. Optional wine pairings begin at $70 per person. Spaces available online and subject to availability. Not seeing what you are looking for? Try asking for seats at the bar and communal table by reaching out to the reservationist at info@flourandwater.com or calling 415-826-7000.

central kitchen
Central Kitchen is another one of Chef Thomas McNaughton’s restaurants. There will be a six-course tasting menu created by Chef Thomas McNaughton for $125 per person and optional wine pairings beginning at $75 per person. Reservations can be made online or by calling 415-826-7004. As of Dec. 29 there were still reservations available. A sample tasting menu features dishes such as truffle canapés; California sturgeon with caviar, cauliflower, preserved lemon and seeded sourdough; bruleed onion consomme with leek,  wagon wheel and bone marrow brioche; Matsutaki mushroom and sunflower porridge with foie gras and huckleberry; beef with sunchoke fonduta and cabbage; and chocolate custard.

Presidio Social Club
The restaurant is offering a special a la carte dinner menu. Dishes at Presidio Social Club will include seafood items like caviar deviled eggs, a petite Maine lobster roll, and local sea urchin on toasted rye. A selection of first courses will include a Sonoma foie gras torchon and hearts of palm and winter grapefruit salad. Main courses will include a variety of sea, land, and vegetarian options, such as oven-roasted Alaskan true cod, roasted Sonoma lamb, and cardamom roasted butternut squash. Live music will be playing all evening long. Call 415-885-1888 or visit OpenTable.

SPQR
The restaurant serves progressive Italian cuisine in San Francisco’s Pacific Heights neighborhood. SPQR will host a special New Year’s Eve dinner where chef Matthew Accarrino will prepare a six-course tasting menu for $160 with optional wine pairings from wine director Shelley Lindgren for $80. Reservations are required and can be made through OpenTable or by calling 415-771-7779.

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