New Year's Eve dinners at New York restaurants

Michael White’s sleek Soho steakhouse will serve its à la carte menu—cavatelli with braised oxtail ($17), pan-roasted wild bass ($37) and Colorado lamb chops ($49)—and host a canapé reception ($115). An open bar will have wine, beer and cocktails, plus sparkling wine for a celebratory toast in the main dining room. 5:30pm–1am.

At their colorful taqueria inside the Pod 39 Hotel, April Bloomfield and Ken Friedman will offer a four-course “Feliz año nuevo” dinner. Along with nosh like chips-and-guac and candied Spanish peanuts, the meal will feature large-format taco dishes, including brisket barbacoa with tomatillo and habanero salsas; slow-roasted pork shoulder with charred pineapple and cilantro; or fried fish with Mayan mayo and spicy tartar sauce. For dessert, find a pumpkin tres leches cake. 5:30pm–4am; $55.

Relive one of Gotham’s old New Year’s Eve traditions: the beefsteak meal, when folks used to sit down at large communal tables to feast on meat, traditionally sans utensils. Sink your teeth into a menu of bone-marrow-and-parsley toast, steak tartare, and sliced steak with béarnaise sauce and crispy potatoes—all without sacrificing the silverware. Finish the meal and the year with bourbon-caramel doughnuts and a shot of George Dickel whiskey. 9pm–midnight; $65.

Paul Liebrandt’s King & Grove dining room will host two rounds of artful, forward-thinking French fare. At the first, three-course seating, tuck into red kuri pumpkin with crispy sweetbreads, duck with slow-roasted fig and toasted-honey jus, and a mille-feuille with honeycrisp apples and caramel popcorn. The later time slot will feature four courses, including a sunchoke velouté, gnudi with scallops and black truffle, and Wagyu with smoked carrot, along with a midnight toast and live entertainment. 6–7:45pm, 9:30pm–late; $75–$160.

The East Village farm-to-table bastion will serve a four-course locavore feast. Start off with scallop ceviche, winter-vegetable minestrone soup or rabbit-and–foie gras terrine. Entrée choices include beef strip loin with roasted garlic, and poached cod with ruby-red shrimp and savoy cabbage. Poached pears with smoked chocolate or blood-orange cake with honey ice cream and sesame crisp are for dessert. 6–10:30pm; $75, wine pairing $30.

Beat the cold with the hearty fare at Harold Dieterle’s West Village spot. The belly-warming meal will include house-made spaghetti with lobster Fra Diavolo, poached halibut with braised chicory, and a roasted guinea hen with hazelnut spaetzle and spiced-persimmon puree. For dessert, consider a honeycrisp-apple strudel with calvados caramel and quark ice cream, or vanilla-bean rice pudding with roasted pineapple and truffle honey. 6–10:30pm, $85.

Chef-owner Einat Admony’s Mediterranean charmer will offer a family-style Moroccan feast. Alongside fresh-baked challah bread and herbed fish patties, dishes will include chicken tagine with harissa and fennel, braised lamb with ras el hanout (a North African spice mix), and couscous with crispy garlic and currants. 5:30pm–midnight; $85.

Husband-and-wife team Marco Moreira and Jo-Ann Makovitzky will offer two elegant multicourse options at their French-American staple. The three-course menu includes jasmine-marinated fluke tartare, butter-poached lobster with celery-root flan, and barbecue beef cheeks with sweet carrots and citrus crumbs. Amp up the luxury with a five-course tasting menu spotlighting dishes like bison tartare, sea-urchin carbonara and a vanilla soufflé with mint ice cream. 5:30–7:30pm, 8–11pm; $85–$110.

Christian Pappanicholas’s Belgian spot will take on the whole animal, offering head-to-tail-feather feasts of game bird, as well as pig. On the meaty bill are roasted quail with cranberry and orange, goose sausage with prunes and spiced apples, and bucatini with pheasant and foie gras ragout. Along with the meal, plus-size beers and champagne will also be on offer at the latter seating. 5–7pm, 9pm–midnight; $85–$140.

Give the New Year a warm welcome at this cozy Noho trattoria. Dig into a prix fixe featuring scallop crudo with white grapefruit; house-made gnocchi with shaved Umbrian truffle; and rib eye with marrow butter and cipollini onions. Dessert options include dark-chocolate budino with crème fraîche and salted pistachios, and pear bread pudding with honey-vanilla gelato. 6–7:30pm, 8:30–11pm; $85–$145.