{"id":2216,"date":"2015-12-30T02:08:51","date_gmt":"2015-12-30T06:08:51","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=2216"},"modified":"2015-12-30T17:01:07","modified_gmt":"2015-12-30T21:01:07","slug":"san-francisco-restaurant-highlights-for-new-years-eve-2015-16","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=2216","title":{"rendered":"San Francisco restaurant highlights for New Year\u2019s Eve 2015-16"},"content":{"rendered":"
\"centralkitchen-0065\"<\/a>

Central Kitchen in San Francisco<\/p><\/div>\n

It\u2019s almost New Year\u2019s Eve 2015-2016! If you\u2019re planning to dine in San Francisco, here are a few restaurant highlights.<\/p>\n

Aatxe<\/strong>
\nInspired by the New Year\u2019s tradition of Spain in which twelve grapes are eaten at midnight in sequence with each bell strike, Aatxe<\/a> 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, jalape\u00f1o, and a plated entree before finishing with a palate cleaner and individual dessert. Reservations can be made via OpenTable<\/a> or via phone at 415-471-2977.<\/p>\n

A16<\/strong>
\nThis New Year\u2019s Eve, A16<\/a> 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<\/a> or calling 415-771-2216.<\/p>\n

Luce at the InterContinental San Francisco<\/strong>
\nChef Daniel Corey collaborates with Beverage Manager Marissa Payne on a festive menu to ring in the New Year!\u00a0 Luce<\/a> 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, Vall\u00e9e 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\u201312 are $45. For reservations visit OpenTable<\/a>. Call 415-616-6566 for more information.<\/p>\n

Top of the Mark at the InterContinental Mark Hopkins-New Year\u2019s Eve & New Year\u2019s Day<\/strong><\/strong>
\nFrom 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<\/a>. Start your evening with champagne and hors d\u2019oeuvres 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.<\/p>\n

On New Year\u2019s 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\u2019s Day guests. Brunch is $109 per adult and $59 per child (ages 4 \u2013 12). Reservations are required at 415-616-6941.<\/p>\n

Nob Hill Club at Intercontinental Mark Hopkins<\/strong>
\nThis 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<\/a> includes\u00a0 lobster shooter; seared scallop with horseradish salsify cr\u00e8me, 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\u2019s 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.<\/p>\n

Foreign Cinema<\/strong>
\nThis New Year\u2019s Eve, Foreign Cinema<\/a> will be celebrating with a Belle \u00c9poque themed celebration with a champagne toast and a \u201cGolden Age\u201d 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.<\/p>\n

flour+water<\/strong>
\nChef Thomas McNaughton of flour+water<\/a> 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<\/a> 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.<\/p>\n

central kitchen<\/strong>
\nCentral Kitchen<\/a> is another one of Chef Thomas McNaughton\u2019s 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<\/a> or by calling 415-826-7004. As of Dec. 29 there were still reservations available. A sample tasting menu features dishes such as truffle canap\u00e9s; California sturgeon with caviar, cauliflower, preserved lemon and seeded sourdough; bruleed onion consomme with leek,\u00a0 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.<\/p>\n

Presidio Social Club<\/strong>
\nThe restaurant is offering a special a la carte dinner menu. Dishes at Presidio Social Club<\/a> 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<\/a>.<\/p>\n

SPQR<\/strong>
\nThe restaurant serves progressive Italian cuisine in San Francisco\u2019s Pacific Heights neighborhood. SPQR<\/a> will host a special New Year\u2019s 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<\/a> or by calling 415-771-7779.<\/p>\n

If you\u2019re on Twitter, please follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s almost New Year\u2019s Eve 2015-2016! If you\u2019re planning to dine in San Francisco, here are a few restaurant highlights. Aatxe Inspired by the New Year\u2019s tradition of Spain in which twelve grapes are eaten at midnight in sequence with … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[315,3],"tags":[710,1182,952,929,705,707,418,703,485,186,709],"class_list":["post-2216","post","type-post","status-publish","format-standard","hentry","category-restaurant-news-2","category-restaurants","tag-a16","tag-aatxe","tag-central-kitchen","tag-flourwater","tag-foreign-cinema","tag-luce","tag-new-years-eve","tag-presidio-social-club","tag-san-francisco-restaurants","tag-spqr","tag-top-of-the-mark"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2216"}],"version-history":[{"count":4,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2216\/revisions"}],"predecessor-version":[{"id":2222,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2216\/revisions\/2222"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}