The term “Big Three” has been in the news constantly this month. But the restaurant industry has a Big Three of its own: New Year’s Eve, Valentine’s Day and Mother’s Day.
They are the most popular days of the year for dining out. Restaurateurs depend on big sales on those three days to make their year profitable. With most of the restaurants in our area independently owned and operated, a successful New Year’s Eve is even more important. As a restaurateur friend of mine puts it, “Everybody in the world who works in the restaurant business works New Year’s Eve.” Local chefs and restaurant owners have some festive plans in the offing for the first night of 2009.
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Gracie’s in downtown Providence will ring in the new year with a two-pronged celebration. Executive Chef Joe Hafner is now in the kitchen at Gracie’s and has reasons to celebrate. This year he was chosen to cook at the prestigious James Beard House in New York. For the New Year’s festivities, he has planned a menu of stations with a classic theme. Regular patrons may hardly recognize the place. A casino/speakeasy motif will welcome revelers, with high-top tables and music for dancing in the dining room and gaming tables in the private room downstairs. Patrons will receive a gift bag containing dice and poker chips upon their arrival. Winnings will consist of Gracie’s gift certificates and related prizes.
Down the street, Chef Dave Johnson of Local 121 on Washington Street has created a five-course New Year’s Eve menu. The restaurant is part of the “locavore” movement, with no ingredient on the menu from more than 150 miles away.
Johnson’s selections include Maine shrimp Escabèche, Matunuck oysters on the half shell, New Hampshire petite filet of venison, Gloucester monkfish, roasted Vermont rack of lamb, pan-roasted Long Island duck breast and grilled Maine lobster.
The NYLO Providence/Warwick hotel is offering a New Year’s Eve getaway package for $250 per couple. Valid on Wednesday, Dec. 31 only, guests will have a gala buffet in The Loft restaurant. The evening will include carving stations, diver scallops with caviar, mini Banh Mi sandwiches – Vietnamese-style baguettes filled with savory barbeque pork – music, a champagne toast at midnight and accommodations in the hotel’s loft-style rooms. A European-style continental breakfast will be served the following morning in The Loft.
For those from the mainland who would like to brave the bridges and ring in the New Year in Newport, there are plenty of choices. “New Year’s Eve in Newport has become one of the nicest nights in the business,” declares Richard “Biggy” Korn of Yesterday’s and The Place. With the popularity of the family-friendly First Night celebration in Newport, Korn’s regular customers have come to expect their favorites from the casual pub menu or the fine-dining, wine bar atmosphere.
The Mooring is offering a prix fixe specialty menu featuring whole-roasted bronzini – Mediterranean sea bass that tastes like red snapper – leg of lamb and lobster agnolotti. At 22 Bowen’s Wine Bar & Grille, a band will compliment the menu, which includes a specialty 28-ounce, dry-aged Delmonico steak from Allen Brothers beef producers of Chicago. And Castle Hill Inn & Resort offers a one-night package on Dec. 31 that includes accommodations, a guests-only, afternoon tea, a five-course dinner menu with amuse bouche, champagne, live jazz and dancing and breakfast the next morning.
There are many moderately priced celebrations on tap this year. Contrast that to some years ago when one local restaurateur wrote on his specials board, “All menu prices increased 10 percent due to holiday.” Alas, that eatery is no longer in business. •
Bruce Newbury’s “Dining Out” radio show can be heard Fridays at 6:00 p.m. and Saturdays at noon on 920 WHJJ-AM. E-mail bruce@brucenewbury.com.
