The Best New Year’s Dinners and New Year’s Day Brunches in Pittsburgh
New Year’s Eve Dinner
fl.2 rolls out the red carpet for New Year’s Eve. The restaurant’s casual luxury carries over to the menu with seasonal comfort foods, all dressed up for the night, and a few decadent indulgences for those who like to ring in the New Year in style. Special preparations of oysters from the raw bar pair perfectly with fl.2’s festive selection of bubbly by the glass. Revelers may move on to options of filet, lobster, and duck confit to share with the table or house-made pasta with caviar and bone marrow with marshmallow. Start the night off with an impressive cocktail, like the Lunch with Joe with Prosecco, elderflower, lemon and smoked rosemary, prepared table-side.
New Year’s Breakfast/ Brunch
fl.2 is open for standard breakfast service on New Year’s Day from 8:30 a.m. to 10:30 a.m. Guests can start the New Year on a refreshed note with fresh-pressed juices, like the Clean & Green, prepared with, cucumber, celery, pear, and lime. Feast on instant guest favorites like the Everything Bagel Croissant, a fresh-baked croissant topped with everything bagel seasoning and stuffed with whipped cream cheese, served with smoked salmon and lemon — or the hearty Chicken Meatballs with a sunny side up egg and roasted mushroom over fresh ciabatta.
Reservations | 412-773-8848 | Open Table
New Year’s Eve Dinner
Superior Motors is gearing up for its very first New Year’s Eve dinner service. Chef Kevin Sousa, General Manager Chris Clark, and Head Bartender Jeremy Bustamante collaborated to infuse their unique styles in every aspect of what promises to be an exceptional and ambitious menu.
The five-course prix fixe menu opens with a Smoked Sturgeon, prepared with caviar, buckwheat, and Buddha, served with a special House Cocktail that will be revealed at guest seating. Course two is a house-made Doppio Pasta. “Doppio” means “double” in Italian and refers to the two juxtaposed flavors in Sousa’s preparation of this dish: smoked parsnip and butternut squash, with the option of adding market value Oregon white truffle. The third course gets serious as the Superior Motors kitchen stokes the fires on the open wood-burning grill as they prepare the decadent Ribeye Wellington. A Koji-cured Ribeye flap will be encapsulated by a layer of chicken mouse and foraged mushroom duxelles, and presented in a flaky pastry crust. The fourth course brings the surf to Sousa’s turf with a Southeast Asian inspired preparation of Lobster en Papilotte. The bright flavors of coconut, kaffir, and lemongrass create the perfect acidic foil to the richness of the Ribeye Wellington. The meal finishes with a New Year’s Eve-worthy flourish as guests are treated to traditional table-side Baked Alaska, whose flame will only be outshone by the flame of the active Edgar Thompson Steel Mill across the street.
- First Seating is from 5 p.m. to 9 p.m. for the 5-course prix fixe menu. Cost is $125 per person. The optional beverage pairing is an additional $50 per person.
- Second Seating is from 9 p.m. to Midnight for the 5-course prix fixe menu and Champagne Toast. Cost is $135 per person. The optional beverage pairing is an additional $50 per person.
Reservations: 917-455-9207 || Open Table || email: email@example.com
New Year’s Eve Dinner
Chef Wyatt Lash is no stranger to show-stopping holiday menus. On New Year’s Eve, The Commoner ups the ante with creative preparations on traditional favorites, like the Veal Osso Bucco with crispy saffron risotto, smoked Cipollini onion, roasted mushrooms, puffed black rice gremolata, and truffle jus; and scallops with purple sweet potato tots, honey roasted carrots, macadamia nuts bee pollen, parsnip, parsley oil, and crispy leeks. Vegetarians also get the luxe treatment to ring in the New Year with hearty dishes like the Wood-Fired Sunchoke prepared, with brown butter aioli, shaved fennel, pickled sunchoke parsnip puree, hazelnut, and black truffle.
Head Bartender Alex Dando is adding a special Bubbles List for New Year’s Eve and the New Year’s Day (Hangover) Brunch. The Commoner’s special Bubbles List is a thoughtfully curated selection of vintage Champagnes, rosés, and other sparklers from regions around the world. The toast of the town for the evening, as recommended by Dando, is the The Commoner Champagne Cocktail, with a whiskey barrel-aged bitters, soaked sugar cube, Whistle Pig Barrel-Aged Maple Syrup, Ferrari Brut, and dehydrated blood orange.
New Year’s Day (Hangover) Brunch
Nursing a New Year’s Eve hangover has never been easier … or more fun. The Commoner’s New Year’s Day Hangover Brunch is the stuff brunch legends are made of. Lash’s menu puts The Commoner’s reputation for creativity squarely on the table. Who doesn’t love cold pizza the morning after? Lash’s “Cold Pizza” is an artful compilation of naan bread, heirloom tomato, fresh mozzarella, garlic confit, and spec — and it gets the job done. Other features include the Banana Bread French Toast, topped with apple brandy compote and cinnamon mascarpone, and the Avocado Crab Toast, topped with poached egg and grilled genzano. A fresh-pressed juice bar will be on-site to revive revelers in a healthy way, while Dando’s Bubbles list is still in play for those seeking to continue to celebration. The Commoner’s expansive Bloody Mary Bar takes center stage with toppings ranging from bacon to sausage and pancakes, mini grilled cheese, fresh herbs and a host of pickled veg.
Reservations: 412-230-4800 | thecommonerpgh.com/pittsburgh-reservation
New Year’s Eve Dinner
Nobody does New Year’s Eve like the Italians. Julian Vallozzi and Chef Gary Osiol bring imported ingredients, fresh from the tarmac to your plate on a daily basis. The Vallozzi’s Pittsburgh New Year’s Eve menu takes that to a new level. In addition to Vallozzi’s high standards and selections, guests will feast on buffalo mozzarella from Campani, Italy; prosciutto from Parma, Italy; and Mediterranean-caught Branzino. The menu opens with a selection of Antipasta ranging from Le Carne, which boasts a selection of delicious imported meats like Prosciutto di Parma, speck, soppressata, and coppa secca to P.E.I. Mussels in a smoked tomato Peroni broth. House-made pastas are the star of the show in Primi. And Secondi features traditional New Year’s dishes like Veal Osso Bucco and a Filet Mignon and Lobster Tail special. For your New Year’s toasting pleasure, Vallozzi’s resident Wine Specialist Alan Uchrinscko recommends the England Rosé Pas Dosé from Contratto Winery. This vibrant sparkling has a host of rose petal, chalk, white pepper, and sweet red berry scents that open up effortlessly at the first sip; finishing with lingering mineral and floral notes.
Reservations: 412-394-3400 || Open Table
New Year’s Eve Dinner
Executive Chef Brandon Blumenfeld, Owner Don Mahaney, and Lead Bartender Justin Luis have crafted a decadent four-course menu with wine and dessert cocktail pairings that embody the Scratch experience: cozy and welcoming with a sense of adventure and whimsy served on the side.
The prix fixe menu offers two options per course, starting with a selection of Porcini Mushroom Consommé́ (bone broth, Pennsylvania mushroom, and herbs) or Winter Citrus Salad, with blood orange, kohlrabi, walnut, and ricotta salata. The second course features Scratch’s house favorite Arancini stuffed with black forbidden rice or decadent Grougeres, with house-made chicken liver pâté, gruyere, and arugula. The main course offers the traditional New Year’s surf or turf options in the form of Blumenfeld’s succulent Rock Shrimp Tagliatelle with scallion and lemon or a robust New York Strip Steak prepared to order and served with potato, caramelized onion, and red wine. Expert wine pairings accompany each course ranging from a playful Provencal-style rosé to a rich to a vibrant showstopping Carmenère. For the final course, a selection of Scratch’s house-made desserts will also be offered. Each guest will receive a complimentary Champagne toast to welcome the New Year. The New Year’s Eve four-course dinner is priced at $80 per person, including tax and gratuity. The wine pairing is optional and may be added for an additional $20.
Reservations: Open Table
New Year’s Eve & New Year’s Day: Breakfast, Brunch, and Lunch
“Why is everything clooooosed…” might be an all-to0-familiar phrase during the Holidays. But you can always count on Square Cafe! The colorful and inviting Regent Square staple is open on New Year’s Eve and New Year’s Day for regular service with some mouthwatering specials like the Shrimp and Sausage Creole over grits with an over-easy egg and luscious Tiramisu Pancakes, chocolate espresso pancakes layered with mascarpone cream.
New Year’s Eve and New Year’s Day Catering
Famous for being friendly, fun, and whimsical, Square Café has garnered a group of foodie fans, devoted to its delicious and thoughtful dishes. Guests can enjoy these same creations that showcase local ingredients when entertaining for brunch. Make the event more interactive by designing your own pierogi or tater tot stations, complete with an ample array of scratch-made toppings. Square Cafe also invites you to whip up their signature pancakes and hashes with special ready-to-assemble “kits”.