The Grill Room at The Windsor Court is spotlighting a Christmas Eve and Christmas Day menu with dishes like deviled eggs; celery root bisque; lamb with Moroccan couscous; Duck a l’Orange; and sticky toffee pudding. For Réveillon, The Grill Room is offering a four-course prix fixe menu (available throughout December) including Gulf crab salad, herb ricotta raviolo, braised short rib and cranberry orange bread pudding. A special New Year’s Eve dinner features options like oysters on the half shell; lobster bisque; and tiramisu. 300 Gravier St., 504-522-1994, thewindsorcourt.com
At Miss River at Four Seasons Hotel New Orleans, Chef Alon Shaya is offering prix-fixe menus for Réveillon (including turtle soup and carved lacquered duck) and New Year’s Eve (including shrimp-stuffed crab claws and a Louisiana seafood platter). For Hanukkah (Dec. 25-Jan. 2), the restaurant will serve latkes with creme fraiche, house-made applesauce and optional caviar. 2 Canal St., 504-434-5701, missrivernola.com
Chef-partner Fredo Nogueria has launched a supper club series at Cane & Table, featuring a Cuban-inspired food menu. Menu highlights include an elevated Sopa de Perro (red snapper soup with potatoes, leeks and dry white wine), Australian Wagyu Beef Ropa Vieja and Arroz Negro with poached spiny lobster. Owner-partner Kirk Estopinal also has crafted a lively cocktail menu (including drinks like a Cuba Libre) that can be added on, as well as a wine pairing. This month, the holiday-themed series will celebrate Noche Buena. 1113 Decatur St., 504-581-1112, caneandtablenola.com
Ayu Bakehouse’s head bakers, Kelly Jacques and Samantha Weiss, are once again offering baking classes this holiday season. For Christmas, try the gingerbread house-crafting class (Dec. 8, 4-5:30 p.m.). 801 Frenchmen St., 504-302-7985, ayubakehouse.com
The Roosevelt New Orleans, A Waldorf Astoria Hotel, is hosting its annual Teddy Bear Tea (through Dec. 27). This holiday tradition has become popular in New Orleans thanks to savory snacks, specialty teas and delectable desserts (and sparkling wine and mimosas available for adults). Teddy Bear Tea also includes holiday story time with Mrs. Claus and pictures with Santa available for purchase. Each child also receives a famous Roosevelt Teddy Bear. 130 Roosevelt Way, 504-648-1200, hilton.com
Raise a Glass
For Hanukkah (Dec. 25-Jan. 2), make reservations at Saba (where the lounge will transform into the L’chaim Lounge, a cheerfully decorated space that will serve special Hanukkah cocktails). The special Latke Board also will be available, featuring labneh, apple butter, latkes, pickled shallots, beet tahini, marinated parsley, whipped butter and ikra. 5757 Magazine St., 504-324-7770, eatwithsaba.com
Dinner and a Show
The Barnett, previously known as the Ace Hotel New Orleans, has enhanced its guest rooms, services and culinary offerings. Seaworthy, which is still a part of the new hotel brand, offers a fresh sea-to-table experience with a menu showcasing a rotating selection of raw and charbroiled oysters, lobster rolls, crudos and more. The Barnett’s lobby and music hall, located just steps from Seaworthy, features a lineup of local and traveling musicians every weekend. This month, be sure to catch Amina Scott (Dec. 13), Them People (Dec. 20) and Robin Barnes (Dec. 24). And, for art-lovers, The Barnett also has an onsite gallery that spotlights a new artist each quarter. Currently on view is “To Bare Witness,” by local photographer, Ashley Lorraine, showcasing Black beauty and diversity. Meanwhile, Bar Métier — formerly Bar Marilou — offers an array of specialty, house-made cocktails, making for the perfect nightcap destination. 600 Carondelet St., 504-900-1180; 546 Carondelet St., 504-814-7720, hyatt.com
Seasonal Dining
Chef John Folse and his team at Restaurant R’evolution are offering a seasonal menu to celebrate winter. The dinner menu features dishes like Visiting Fish (a take on the New Orleans and Chinese dish, Yakemein), which features sea bass over house-made ramen noodles and paired with beef stock, hard-boiled quail eggs and scallions; NOLA Hot Crab Claws tossed in hot Cajun seasoning served atop fresh cabbage, carrots, cucumber and serrano slaw with a lime vinaigrette; beet salad made with arugula, chevre and Steen’s Cane Syrup-candied pecans; and duck cassoulet plated over a white-bean purée with smoked cherry tomatoes, roasted potatoes and carrots. Save room for the Enchanted Apple — an apple shaped dessert with Grand Marnier Bavarian cream and apple pie filling, coated and glazed with ingredients to resemble a golden apple. 777 Bienville St., 504-553-2277, revolutionnola.com
Pajama Party
The Royal Sonesta New Orleans is hosting its annual Santa’s Pajama Party, a holiday high tea experience, every Saturday and Sunday throughout December with two seatings at 9:30 a.m. and 12:30 p.m. and featuring 11 exquisite tea varieties ranging from English breakfast and Earl Grey to a luxe 35-year aged royal pu’erh guangxi. The accompanying food menu from Restaurant R’evolution includes an array of tea sandwiches filled with gourmet flavors, alongside buttery scones served with rich creams and seasonal jams. 300 Bourbon St., 504-586-0300, sonesta.com
