Even if you're the type to stay home for St. Patrick's, Fourth of July, and Halloween, we bet you're feeling the pull to go out and party for New Year's Eve. Whether you want to indulge with food, booze, or both, these restaurants in the metro Phoenix area will satisfy your every urge.
The two newest restaurants from Chef Kevin Binkley are serving an extravagant six-course menu with seatings at 5 and 7 p.m. (Midtown $68 / Scottsdale $79). The final seating at 9 p.m. ($85 / $95) will receive a seventh course. The menus at the two locations differ but will both feature Oregon truffle risotto with leeks, mushrooms, bacon, and parmesan, as well as roasted apples with Iberico ham, Manchego, and fennel. Bink's Scottsdale will offer entrées of slow-cooked swordfish with olive and orange or seared beef tenderloin with French onion cream. The entrées at Bink's Midtown will be seared scallop with vanilla-curry couscous and braised beef short rib with crispy onions and creamed mushrooms. Chocolate torte will be served for dessert. Wine pairings are available for an additional fee. Book a table at Bink's Midtown by calling 602-388-4879. For reservations at the new Scottsdale location in Shops at Hilton Village, call 480-664-9238.
The restaurant at the Royal Palms Resort and Spa has planned a four-course prix fixe menu with options including stone-seared foie gras with huckleberries, ginger bread, and orange; filet mignon with king crab casino; wild striped bass and bacon with butternut squash walnut ragout and apple cider; and chocolate terrine with raspberry, toffee, and pink peppercorn meringue. The first seating begins at 6 p.m. and costs $125; the second is at 8:30, including a champagne toast with party favors, and costs $150 per person. Call 602-808-0766, or reserve online.
This three-course prix fixe dinner has enough options to please everyone. Appetizers include house-smoked salmon with cilantro pancakes, braised beef short rip with cabernet, and winter pumpkin squash soup. There are five entrées to select from, such as roasted pork tenderloin with pomegranate glaze and open-face roasted vegetable ravioli with smoked tomato jus. Two of three desserts, including vanilla bean crème brulee with grilled winter pear relish, are gluten-free. The first seating is $50++, and the second includes a sparkling toast for $58. Call 480-483-0009 for reservations.
For a one-of-a-kind French menu with expert flavor pairings, book a table by calling 480-991-6887. This $79 dinner includes two options for each of the four courses. Start with roasted wagyu bone marrow, burgundy truffles, and wild trumpet mushrooms followed by venison Carpaccio, Spanish olive oil, toasted sumac, and pickled turnips. Main courses include sea bass with lobster fricassee and petite angus beef fillet with rock shrimp hash and uni hollandaise. Dining options include wine pairings for $25, as well as a supplement course including wine for $29.
The Phoenix location, located off Shea Blvd. and SR-51, is serving a simple yet stunning four-course menu for New Year's Eve dinner. It begins with an amuse bouche of cold smoked salmon with greens, grapefruit peppadew, and crème fraiche. The main course is hot link stuffed pork belly with whole grain mustard, black eyed pea cassoulet, kale, and ham hocks. The grand finale is sticky toffee whiskey pudding with espresso ice cream. Dinner is $50 per person, or $70 with pairings of wine or moonshine.
This Westgate dueling piano bar will be hosting a New Year's Eve Masquerade Ball beginning at 8 p.m. The $45 admittance includes a prime rib buffet with vegetarian options and dessert, party favors, a champagne toast at midnight and an embossed champagne glass. For guaranteed seating, the dinner package is $55 to $75. This event has sold out for the last five years so call 623-772-1500 to get tickets now.
The four-course menu includes two or three options per course, plus several supplements like beer tartare with truffles and persimmon scapece and escargot ravioli with bone marrow, sorrel, and garlic. Menu highlights include butterfish crudo with oven-roasted tomatoes, Maya's Farm arugula, and lardons; fresh mozzarella with bacon relish, caramelized onions, and basil; risotto with squid ink, tuna, chilies, tomatoes, and basil; and short rib with Blooms Field spinach and stuffed Campari tomatoes. Dinner will be served from 6 to 10 p.m. Reservations are required; call 602-358-8666.
This Old Town Scottsdale restaurant will have some favorite menu items on its prix fixe holiday menu, including the Stetson chopped salad, filet mignon with chimichurri potatoes, and exotic mushroom pan fry. Other choices include pork belly with rutabaga slaw and seared duck breast mole with yucca and Manchego mash. Dessert is a choice of brioche bread pudding or a decadent peanut butter bar. The three-course meal, plus amuse bouche, is $65 per person. Get an early bird discount of $15 off by making reservations between 5 and 5:45. Book a table by calling 480-946-3111.
A special five-course dinner, plus amuse bouche of bacon-wrapped dates with goat cheese and intermezzo of blackberry cabernet gelato, will be available for $59 from 5:30 to 7 p.m., or $75 from 8 to 10 p.m. with a champagne toast. The menu features seared Georges Bank scallops with minted cauliflower and candied Queen Creek olives, braised Hudson Valley duck pot pie with Andouille sausage and green chili cornbread, and juniper-soaked Big Sky buffalo tenderloin with winter root vegetable confit and sweetbreads. Wine pairings are an additional $25. Reservations required; call 602-817-5400.
There will be a Ho Lotta Shakin' Goin' On on New Year's Eve at a '50s-style retro bash. The evening includes dinner, dancing, and a rooftop champagne toast. The four-course prix fixe dinner includes sautéed wild mushrooms with creamy burrata and lemon marmalade, seared jump scallop with creamy grits and grilled corn butter, blue crab bisque with crème fraiche, slow-roasted lamb loin and crisp pork belly, blackened ahi and prawns with Thai curry vegetables, strawberry Napoleon, and Valrhona chocolate mousse with Valencia orange shortbread. There are two seatings, first at 6:30 p.m. ($110) and 9:30 p.m. ($140), and the ZuZu Lounge will be open until 2 a.m. with music from DJ Mr. P-Body. Call 480-248-2000 for reservations.
New Year's Eve dinner will be served from 5 to 10 p.m., with Geordie's Lounge staying open until 1 a.m. and offering a complimentary sparkling wine toast at midnight. The four-course menu for $65 features Italian-style steaks and seafood, and optional wine pairings are an additional $20. The full dinner menu will also be available. Call 602-955-4079 for reservations.
Chef Beau MacMillan's holiday dinner features baby quail with foie gras stuffing, Zinfandel-braised short ribs with cherry garlic glaze, duck breast with kumquat peppercorn glaze, and cappuccino verrine with espresso semifredo and chocolate ganache. The four-course prix fixe menu will be available in elements with two seatings beginning at 5:30 ($125) and 8 p.m. ($150), and it will be served in Praying Monk ($250) along with a champagne toast at midnight and live music by the Angela Ferrari Band. For a whole table for 4 to 6 people ($1000+), complete with a bottle of Cristal and spectacular views of Paradise Valley, dine at jade bar, where a DJ will be spinning until 1 a.m. Call 800-245-2051 for dining reservations, or stop by the party at jade bar, where there will be no cover charge.
There will be three pricing options, from $30 to $50, so everyone can enjoy a special night on the town. All dinners include an amuse bouche, lobster bisque, salad, entrée, and dessert. Entrees include oven-roasted chicken with garlic mashed potatoes, red quinoa with grilled vegetables and sautéed spinach, braised short rib with mushrooms and creamy polenta, and surf 'n' turf with an 8 oz. center cut filet with cherry cabernet reduction and 4 oz. Maine lobster tail. Dinner concludes with either Nutella cheesecake or flourless chocolate cake. Call 480-393-3205.
Enjoy a dazzling view of the desert as you dine on a five-course menu. It features pan-seared diver scallops, braised lamb osso bucco ravioli, potato winter ale soup, apple wood-smoked venison tenderloin, citrus sherry poached Maine lobster, and hazelnut-dusted Mediterranean turbot. Dinner is $125 per person from 5 to 8 p.m., $150 from 8:30 to 10 p.m., and includes entry to the party with live music at The Terrace Room, which is otherwise $50. Call 602-866-6348 to reserve this evening experience.
The special menu available on New Year's Eve includes a trio of appetizers: honey rosemary roasted chicken breast with black beans and cilantro buttermilk dressing, curly endive and arugula with shaved radish and blood orange champagne vinaigrette, and roasted butternut and acorn squash duo with golden raisins, roasted red peppers, spiced pepitas, and Spanish sherry vinaigrette. Dinner also includes a seafood platter of Alaskan king crab legs and poached Mexican white shrimp. Entrée options are braised beef short ribs with green chili polenta, slow-roasted New York strip with cracked pepper whiskey demi glace, and pan-roasted diver scallops with rock shrimp risotto and vegetables. The feast is $60 per adult, $30 for children ages 5 to 12, and will be served from 4 to 10 p.m. Call 480-488-8031 for reservations.
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