December 23, 2015
NoMad’s Hottest New Restaurants Are Offering Christmas Eve Feasts
If you are looking for magical night out on Christmas Eve, here are three NoMad’s stars, which opened in 2015, that fit the bill.
One of the best culinary additions to NoMad this year is Chef John Doherty’s Black Barn, marrying scrumptious dishes with a beautiful, warm environment.
Drawing on his year’s of experience as the chief chef of the Waldorf Astoria, Chef John is presenting a festive Christmas Eve dinner. It will be a three-course feast served family style, including Chestnut Gnocci, Frito Misto Roast Ribeye of Angus Beef, Maple-Glazed Yorkshire Ham, Chestnut Spice Cake and more.
See the full menu here.
Every employee at Rocco Steakhouse from the wait staff to the kitchen has over 10-years of high level NYC-steakhouse experience. As a result, every single detail of service is at the top level, and this may be one of the reasons the reviews have been so amazing since they opened earlier this year.
For Christmas Eve, Rocco will marry classic steakhouse fare with Italian specialties like Veal Osso Bucco. Start your meal with a decadent Chilled Seafood Tower and pair a 34 oz. Tomahawk Ribeye Steak with truffled mac and cheese.
To make reservations, click here.
La Pecora Bianca
La Pecora Bianca (LPB) is another new NoMad success with a notable pedigree. Chef Simon Bonelli honed his craft at the world-renowned Osteria Francescana in Modena, Italy.
For Christmas Eve, La Pecora Bianca will present an Italian Christmas tradition — The Feast of Seven Fishes. Knowing how to live, the Italians transformed the Catholic Church’s Christmas Eve fast day (forbidding the eating of meat) into a fish and food extravaganza that brought family and friends to the table for a celebratory feast. Chef de cuisine John Paidas shared with the Village Voice that the feast’s “menu bridges both my family history and executive chef Simon’s culinary heritage in Modena.”
The menu includes striped-bass tartare, cioppino (clams, mussels, sepia, and monkfish), lobster ricotta cavatelli and baked whole dorade with sunchokes and fennel, with migliaccio cake topped with the restaurant’s house preserves for desert.
The four-course menu will be served from 4 p.m. to 10 p.m. Make reservations here.