Whether you are seeking time out in a festive holiday atmosphere or a means of entertaining guests without bringing the fa-la-la to your own kitchen a bevy of New Orleans restaurants have you covered for the next week of holiday merriment and beyond.
Each year, Marjie’s Grill  (320 S Broad Ave, 504-603-2234, marjiesgrill.com) celebrates Hanukkah with a special, weeklong latke menu, Five Nights of Latkes, featuring fun twists on traditional preparations. This year the latke menu will be offered Dec. 23, 24, 26, 27 and 28. A different latke will be offered each night. This year’s selections include Everything Bagel Latke, Sweet Potato Latke, Korean Seafood Latke, Classic Latke, and Classic Latke with Chopped Liver.
The culinary team at The Grill Room in the Windsor Court Hotel (300 Gravier St., 504-522-1994, windsorcourthotel.com/dining) has created prix fixe menus for Reveillon, Christmas Eve, and Christmas Day. Four course Reveillon Dinner options include Quail with Boudin Stuffing and Sweet Potato Mousse, Sweet Onion Bisque with Truffle Crab Meat, Beef Strip with Roasted Asparagus and Potato Pave, and Spiced Pear Galette with Pecan Streusel and Butter Pecan Ice Cream. On Christmas Eve and Christmas Day four course menu options include Gnocchi with Mushrooms, Truffle and Parmesan, Roasted Beets with Baby Arugula and Citrus Vinaigrette, Lamb Chops with Roasted Carrots and Baby Turnips, and Bûche de Noël with Candied Orange Peel and Chocolate Glaze. Yum.
On Christmas Eve, Chef Philip Whitmarsh of Jewel of the South (1026 St Louis St., 504-265-8816,  jewelnola.com) will offer four-course prix fixe menus in both Réveillon and Vegetarian Réveillon formats. The traditional menu includes Oysters with aguachile, yoghurt, and crisp shallot, Chicken Liver Parfait with quince conserve and potato bread, Beef Wellington with pommes Boulanger, and buttered greens, and Persimmon Tarte Tatin with brown sugar ice cream. The Vegetarian menu includes a salad of Baby Gem Lettuce with buttermilk and pickled jalapeño, King Brown Mushroom with thyme gnocchi and a soft egg, Salt Baked Turnip with chestnuts, Parmesan and buttered greens, and Persimmon Tarte Tatin with brown sugar ice cream.
Chef Nina Compton’s award-winning flagship restaurant Compère Lapin (in The Old No. 77 Hotel & Chandlery at 535 Tchoupitoulas St., 504-599-2119, comperelapin.com ) will offer a festive menu on Christmas Day served family-style available from 1- 7 p.m. The all-inclusive three course menu includes Charcuterie with winter greens; Spice-Rubbed Pork Belly, Rice and Beans, Coconut Braised Collard Greens, and Mirliton and Oyster Stuffing l; and Milk Punch Panna Cotta with West Indian Black Cake and Roasted Apple Ice.
Have a great weekend, everyone. Use it to celebrate the people and the community you love while seeking opportunities to share what you have in common while honoring others’ traditions.
