Celebratory New Year’s Eve Dining Options 2018

Greet the New Year with a full belly and festive spirit.

A fresh start often begins with a fresh meal.

Here’s a slew of dining options for you to indulge in, toast to, and sway to the rhythms of as you welcome the New Year (and a clean slate).

However, this is the last time you’ll be able to eat at one of these great spots before the end of the year.

Agustin Kitchen

5 – 11 p.m. Monday, December 31
100 S. Avenida del Convento, Ste. 150
Crudité from Agustin Kitchen (Credit: Jackie Tran)

Crudité from Agustin Kitchen (Credit: Jackie Tran)

Agustin Kitchen is counting down to 2019 with a prix fixe menu from 5 – 11 p.m., music by Emilie Marchand and Dante Rosano from 7 – 10 p.m., blues by the Tom Walbank Band from 10 p.m. – midnight, and a continuous celebration until the ball drops.

Seats are $85 per person and $125 per person with wine pairings and bubbly. Reservations are required and can be made by visiting agustinkitchen.com.

Amuse
  • Parmesan Cup – valpreso feta date mousse, pomegranate molasses drizzle, and crispy kale
First Course (choice of)
  • Parsnip Soup – roasted parsnips, almond milk, parsnip crisp, and sage oil
  • Veal Tartare – strauss veal, truffle salt, lemon preserve, whole grain mustard, garlic confit, farmer’s greens, and Barrio toast
    • Both can be paired with La Collina Quaresimo Sparkling Lambrusco, IT 2017
Second Course (choice of)
  • Baked Oysters – horseradish crema, sauce verte, caramelized shallot, garlic, piquillo peppers, panko, and piave
  • Stuffed Mushrooms – golden peppadew duxelles, citrus mushroom broth, and kale chips
    • Both can be paired with Malat Riesling, Kremstal, AT 2013
Third Course (choice of)
  • Prosciutto and Asparagus Salad – shaved fennel, arugula, garlic confit, and lemon garlic thyme dressing
  • Brûléed Burgundy Pear – bermuda triangle cheese, southwinds greens, smoked almonds, and champagne vinaigrette
    • Both can be paired with Abbazia Di Novacella Schiava, Alto Adige, IT 2017
Fourth Course (choice of)
  • Leg of Duck – lentils, haricot vert, gooseberry reduction, and pancetta crisp
    • Paired with Lo Fi Cabernet Franc, Santa Barbara, CA 2017
  • Spinach and Ricotta Gnocchi – diver scallops and lardons in a piave cream sauce
    • Paired with Matrot Chardonnay, Burgundy, FR 2014
  • Venison Chop – heirloom tomato carpaccio, demi glace, and fiore de capra goat cheese polenta
    • Paired with J.l. Chave “Mon Coeur” Cotes-du-Rhone, FR 2015
Fifth Course (choice of)
  • Whiskey Bread Pudding – vanilla, winter spice, honey, and creme anglaise
  • Creme Brûlée – ginger molasses cookie and fried sage
  • Pot Du Creme – cointreau cream, roasted pistachios, and raspberries
    • All paired with Gruet Brut, New Mexico NV

For more information, visit agustinkitchen.com.

Azul Restaurant at The Westin La Paloma Resort & Spa

5 p.m. – 1 a.m. Monday, December 31
3800 E. Sunrise Dr.
Pan Seared Scallops at AZuL in Tucson

Pan Seared Scallops at AZuL (Credit: Jennifer Stash)

Ring in the New Year at Westin La Paloma’s Azul Restaurant with a multi-course dinner. The family-friendly event will also have a DJ in the lounge from 9 p.m. – 1 a.m., and there’s going to be a complimentary champagne toast and sparkling cider at midnight.

Seats are $79, plus tax and gratuity.

Appetizer
  • Heirloom Squash Bisque – Spinach Salad with fennel, green apple, toasted walnuts, and capers with sherry vinaigrette
Entrée
  • Filet Mignon – with bacon wrapped prawns, served with Yukon gold potato puree, exotic mushrooms, and truffle demi-glace
Dessert
  • Creme Brûlée – with chocolate dipped strawberries

Also, a glass of wine can be added to each course for $20, and the full menu will also be available.

For more information, visit Azul Restaurant’s Facebook event page.

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Core Kitchen & Wine Bar at The Ritz-Carlton, Dove Mountain

5 – 9:30 p.m Monday, December 31
15000 North Secret Springs Drive, Marana, AZ 

CORE Kitchen & Wine Bar has a special four-course dining menu in the works for New Year’s Eve.

Tickets are $125, excluding tax and gratuity.

There will also be a show-stopping outdoor fireworks display and live entertainment for your enjoyment.

For more information and to make your reservations, call (520) 572-3401 or visit ritzcarlton.com

The Coronet

5 – 9 p.m Monday, December 31
402 E. Ninth St.
Rigatoni Arrabbiata at the Coronet (Credit: Jackie Tran)

Rigatoni Arrabbiata at the Coronet (Credit: Jackie Tran)

The Coronet is celebrating the new year with fabulous eats, drinks, music, company, and cheer. The prix fixe dinner is being whipped up by chef Moody, and the live music will be performed by Naim AmorBen DeGain, and Thoger Lund on the patio from 6 – 10 p.m.

Seats are $95 per person with wine included — or $70 without — reservations are required, and can be made by calling (520) 999-0931.

First Course (choice of)
  • Rhubard and Charred Carrot Soup – black garlic, smoked oyster, and pomegranate
  • Frisée Salad – hazelnut, Roquefort, jicama and blood orange salad, jasmine, and roasted garlic vinaigrette
    • Both paired with La Collina Quaresimo Sparkling Lambrusco
Second Course (choice of)
  • Shrimp and Langoustine Pate – crackers and burnt pepper jam
  • Winter Root Vegetable Pate – crackers and burnt pepper jam
    • Both paired with Knauss Weiss Blend Kerner/Reisling
Third Course (choice of)
  • Winter Fruit and Almond Cous-Cous – Moroccan olive and stewed tomato
    • Paired with Dupeuble Beaujolais
  • Prime Rib – parsnip puree, broccolini, whole garlic, and horsey-radish jus
    • Paired with Azelia Dolcetto d’Alba
  • New Year’s Lamb Burgoo – winter’s stew with cornbread and honey herb compound butter
    • Paired with Domaine De Fontsainte Grenache Noir/27 Syrah/Carignan
  • Herb Champagne Braised Chicken  – half chicken over smoked gouda polenta, relish Provençal, pepitas
    • Paired with Abbazia Di Novacella Schiava, Alto Adige
Fourth Course
  • Candied Citrus Pot Du Creme

For more information, visit cafecoronet.com.

DOWNTOWN Kitchen + Cocktails

4 – 10 p.m. Monday, December 31
135 S. 6th Ave.
Braised, Seared Tumeric Pork Shoulder + Plum Sauce at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

Braised, Seared Tumeric Pork Shoulder + Plum Sauce at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

DOWNTOWN Kitchen + Cocktails is giving you options as it serves up a three-course menu for $60 per person, a four-course menu for $75 per person, and a la carte pricing at the bar only.

First Course (choice of)
  • Mushroom Soup, Porcini Cream, and Truffled Croutons – thick potage style puree with shiitake, portobello, and domestic mushrooms, along with brandy, vegetable stock, and herbs
  • Sweet and Sour Braised Pork Belly – tamarind, palm sugar and spicy shrimp paste, on fried coconut jasmine rice cake with minted and basil-scented mango salad
  • Sonoran White Wheat and Kale Salad, Maple Roasted Mission Garden Squash, Comice Pears, and Roasted Macadamia Nuts – apples, cider vinaigrette, chevre, and pomegranate arils
  • Hamachi and Salmon Belly Crudo – passion fruit and blood orange juice, mint oil, ginger, candied jalapenos, kumquats, pickled red onions, and lime salt
Second Course (optional)
  • Giant Garam Masala Braised Cauliflower Ravioli – fragrant Thai coconut milk curry, and harissa
  • Slow-Braised Pork Sugo Papparadelle Castelveltrano Olives, and Grana Padano Foam – tender, shredded pork shoulder, and broth with aromatics and orange
Third Course (choice of)
  • Pan-Seared Cabrilla, Shrimp Mojo De Ajo, and Spanish Chorizo – squid ink rice, piquillo pepper emulsion, and chunky chimichurri
  • Citrus Braised Duck Quarter – chipotle molasses sweet potatoes with pears, apples, roasted grapes, spiced wine reduction, membrillo vinaigrette, and watercress/watermelon radishes
  • Frenchie’s Bouef Bourguignon – old school with brandy, red wine, pearl onions, whole mushroom caps, aromatics, braised short ribs, lardoons, and creamy horseradish mashed potatoes
  • Chiles en Nogado and Huitlacoche Mojo – poblano chile stuffed with grapes, apples, walnuts, pears, caramelized onions, squash and walnut cream sauce, arroz verde, pomegranate arils, roasted grapes, orange supremes, and cilantro
Fourth Course
  • Choice of New Year’s Eve celebratory desserts

For more information and to make reservations, visit downtownkitchen.com.

The Dutch Eatery & Refuge

5 – 10 p.m. Monday, December 31
943 E. University Blvd.
Fried Goat Cheese & Pomegranate Salad at the Dutch Eatery & Refuge (Credit: Jackie Tran)

Fried Goat Cheese & Pomegranate Salad at the Dutch Eatery & Refuge (Credit: Jackie Tran)

The Dutch Eatery & Refuge is hosting a three-course New Year’s Eve dinner to get your night started.

Seats are $39 per person, and reservations — which are highly recommended — can be made by calling (520) 792-6684.

First Course (choice of)
  • Wild Mushroom Soup
  • Mixed Greens and Poached Pear – with champagne vinaigrette
Second Course (choice of)
  • Lobster Gratin – with potatoes, spinach, and hollandaise
  • Prime Rib – with potatoes, asparagus, and béarnaise
Third Course
  • Chocolate Torte and Champagne

For more information, visit The Dutch’s Facebook event page

Festa International Buffet

3 – 10 p.m. Monday, December 31
5655 W. Valencia Rd.
(Credit: Casino Del Sol)

(Credit: Casino Del Sol)

Head to the Festa International Buffet inside Casino Del Sol this New Year’s Eve for Sparkling Wine, Prime Rib, Red and White Menudo, Chilled Seafood Display with Snow Crab Legs, Shrimp, and more.

Seats are $38 per person.

For more information, visit casinodelsol.com.

Hacienda Del Sol Guest Ranch Resort

5501 N. Hacienda del Sol Rd.
(Credit: Hacienda Del Sol Guest Ranch Resort)

(Credit: Hacienda Del Sol Guest Ranch Resort)

The Grill, 5:30 p.m. – 9 p.m Monday, December 31

The Grill‘s special New Year’s Eve menu has been expertly crafted by Executive Chef Bruce Yim and his team. With the option of champagne, a craft cocktail or a glass of wine from the 800-label wine list, festivities are bound to be bubbling over.

There’s a $50 deposit required to reserve a table and can be made by calling (520) 529-3500.

For more information or to view the menu, visit hacienda-del-sol.com.

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Terraza Garden Patio & Lounge, 4:30 p.m. – 10 p.m Monday, December 31

Why not welcome the New Year on a garden patio listening to the soothing sounds of jazz sensation, Dana Paul?

Terraza launches their new menu, including the addition of exclusive dishes for the occasion.

Then, at 10 p.m., as the ball drops in Time’s Square, there will be a champagne toast.

There’s a $50 deposit required to reserve a table and can be made by calling (520) 529-3500.

For more information or to view the menu, visit hacienda-del-sol.com.

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Casa Luna, 6:30 p.m. – 1 a.m. Monday, December 31

For a night to remember, Casa Luna is offering a decadent buffet spread and live music. Dine and dance the night away to music by The Undercover Band until midnight, pausing for a complimentary champagne toast to welcome the New Year.

Buffet tickets are $99 per person, including tax & gratuity, and include a dance party.

For more information or to view the menu, visit haciendadelsol.com. To make a reservation, call (520) 529-3500.

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Harvest

4 p.m. Monday, December 31
Both locations
Half-portion of the Steak Salad at Harvest Oro Valley (Credit: Jackie Tran)

Half-portion of the Steak Salad at Harvest Oro Valley (Credit: Jackie Tran)

In addition to their regular menus, Harvest in Oro Valley and Harvest on River are offering one more dinner special before the year ends.

Dinner Specials
  • Grilled Swordfish – served on Pappardelle pasta with a lemon caper butter sauce, topped with tomatoes, and seasonal vegetables ($25.90)
  • Roasted Lamb Chops – served with herbed risotto, lamb jus, and seasonal vegetables ($27.90)

For more information and to view their regular menus, visit Harvest in Oro Valley or Harvest on River

Kingfisher Bar + Grill

5 p.m. – 12 a.m. Monday, December 31
2564 E. Grant Rd.
Carne asada at Kingfisher (Credit: Kingfisher)

Carne asada at Kingfisher (Credit: Kingfisher)

Kingfisher will be serving a special menu on New Year’s Eve. It will feature Kingfisher favorites and specials. Expect a la carte pricing, without the Happy Hour, and the sweet sounds of The Bossa Project from 8 p.m.

For more information and to make a reservation, call (520) 323-7739 or visit kingfishertucson.com.

Maynards Market & Kitchen

5 – 11 p.m. Monday, December 31
400 N. Toole Ave.
(Photo courtesy of Maynards Market & Kitchen)

Hanger Steak, Strawberry Beet Salad, Wheat Berry Salad, and Sweet Pea Risotto at Maynards Market & Kitchen (Photo courtesy of Maynards Market & Kitchen)

Toast to the New Year at Maynards Market & Kitchen while enjoying a limited menu of celebratory eats and specials.

Due to limited seating, reservations are recommended and can be made by calling (520) 545-0577.

Dinner Specials include:

Appetizer
  • Roasted Baby Beets ($15) – served with caviar, chive vinaigrette, lemon, crème fraiche, sorrel
Entrees
  • Wagyu New York Strip ($45) – served with sweet potatoes, glazed turnips, bone marrow
  • Atlantic Lobster Tail ($32) – served with saffron risotto, crisp fennel, confit tomato, tarragon
Dessert
  • Champagne Fried Strawberries ($8) – with lemon, chocolate cream anglaise

For more information and to make reservations, visit maynardstucson.com.

The Parish

5 p.m. Monday, December 31
6453 N. Oracle Rd.
The Smokin' Angel at the Parish (Credit: Jackie Tran)

The Smokin’ Angel at the Parish (Credit: Jackie Tran)

The Parish is teaming up with Ben Forbes of Forbes Meat Company and Hamilton Distillers’ Whiskey Del Bac to create a Whiskey and Wagyu Beef Dinner on New Year’s Eve. Live music by Michael P. and the Gully Washers begins at 9 p.m.

Tickets are $125 each, reservations are required, and need to be made by Monday, December 24.

Bread Service
  •  Herbed Sourdough Epi with Smoked Wagyu Marrow Butter
First Course
  • Chili Wagyu Carpaccio – Farm Yolk, Preserved Lemon Chimichurri, Sambal Trout Caviar, and Wagyu Tendon
  • Paired with an Easy Breather – Whiskey Del Bac Clear, Creme de Cacao, Cinnamon Syrup, and Fresh Lemon
Second Course
  • Chicory Rubbed Wagyu Lengua Tacos – Plantain Shell, Collard Greens Kimchi, and Lime Pickled Onion
  • Paired with an El Corona – Whiskey Del Bac Classic, Orange Bitters, Demerara, and Bordeaux Cherry
Intermezzo
  • Ahumado Fresca Sherbet – Spiced Tamarind, Smoked Whiskey Del Bac, and Wagyu Corral
Third Course
  • Steamed Wagyu Soup Dumplings – Fall Vegetables, Wagyu Bone Broth, and Wagyu Jerky
Fourth Course
  • Wagyu NY Diamond – Wild Mushroom Demi Glace, Wagyu Fat Fried Enoki, Black Truffle Croquette, and Caviar
  • Paired with the Picture Perfect Manhattan – Whiskey Del Bac Dorado, Carpano Antica, Dry Vermouth, and Cherry Bitters
Dessert
  • Purple Yam Pie – Wagyu Caramel, Cardamom Meringue, Sage Ice Cream, and Chocolate Wagyu Tallow Dirt

A different New Year’s Eve menu will also be available for the night.

For more information and to purchase your seats, visit theparishtucson.com.

PY Steakhouse

4 p.m. – 12 a.m. Monday, December 31
5655 W. Valencia Rd.
22 oz. Cowboy Ribeye at PY Steakhouse (Credit: Melissa Stihl)

22 oz. Cowboy Ribeye at PY Steakhouse (Credit: Melissa Stihl)

PY Steakhouse will be serving a five-course prix fixe menu on New Year’s Eve. Courses include Champagne Toast, Caviar, Seafood, and Prime Steaks.

Seats are $99 per person and reservations can be made by calling (520) 324-9350.

The regular menu will be offered on New Year’s Day as well as a dinner special from 2 – 8 p.m.

New Year’s Day Special
  • Prime Rib Roast (12 ounces) – herb-salt rubbed, mashed potato, butter roasted baby carrots, creamy horseradish, and rosemary au jus ($42)

For more information, visit casinodelsol.com

Reilly Craft Pizza & Drink

Monday, December 31
101 E. Pennington St.
Vodka Rigatona at Reilly Craft Pizza & Drink (Credit: Chelsey Wade)

Vodka Rigatona at Reilly Craft Pizza & Drink (Credit: Chelsey Wade)

Reilly Craft Pizza & Drink is offering more than one special this New Year’s Eve, which includes deals at the Beer Garden and the underground Tough Luck Club, too.

Restaurant Specials
  • Cioppino ($20) (add spaghetti for $3)
  • Campanelle – with braised lamb and gremolata ($18)
  • Pork Chop Parm – with sauce and burrata ($24)
  • Segura Viudas
    • Cava ($6 a glass)
    • Varichon & Clerc ($7 a glass)
    • Varichon & Clerc ($25 a bottle)
    • Ayala ($50 a bottle)
    • Bollinger ($75 a bottle)
Beer Garden Specials
  • Mulled Cider ($5)
  • Complimentary beer toast at midnight
Tough Luck Club Specials
  • Segura Viudas (by the glass $6) and a complimentary toast at midnight
  • Special champagne cocktail menu and the standard Tough Luck Club menu
  • Additional featured cocktails:
    • Junglebird ($8)
    • Red Light Negroni ($8)
    • Shot specials from the shot dice ($5)

For more information on the location, hours, and more, call (520) 882-5550 or visit reillypizza.com.

Tavolino Ristorante Italiano

3 p.m. Monday, December 31
2890 E. Skyline Dr.
Verdure al Forno Isola at Tavolino (Credit: Jackie Tran)

Verdure al Forno Isola at Tavolino (Credit: Jackie Tran)

Tavolino Ristorante Italiano is going to be having their regular dinner menu, but alongside some very special holiday dishes from chef Massimo Tenino.

Seating begins at 3 p.m. and last call for a table is 10 p.m. Reservations are suggested and can be set up by calling (520) 531-1913.

For more information, visit tavolinoristorante.com.

Union Public House

5 p.m. – 2 a.m. Monday, December 31
4340 N. Campbell Ave. Suite 103
Ramen at Union Public House (Credit: Union Public House)

Ramen at Union Public House (Credit: Union Public House)

Ring in the New Year at Union Public House with a special four-course dinner.

To accompany the food, local musical duo Silk and Soul will be performing from 7 – 10 p.m. and DJ Big Brother Beats will take over the rest of the night. After dinner, there will be a complimentary champagne toast at midnight while you watch the ball drop on their big screen.

Seats are $65 per person. Reservations are required and will only be available between 5 – 9 p.m.

First Course (choice of)
  • Crab Ravioli – saffron cream, lemon oil, blackberry foam, and local mizuna greens
  • Warm Artichoke and Spinach Dip – pink peppercorn gaufrette chipperbecs, and Capistrano olives
Second Course (choice of)
  • Crab Bisque – butter-braised crab, brioche crustini, and herb oil
  • Hydroponic Batavia – pickled cherries, smoked mangos, tobacco onions, and white balsamic vinaigrette
Third Course (choice of)
  • Dry-aged Ribeye – fresh horseradish creme fraiche, potatoes dauphinois, and grilled broccolini
  • Brown Butter Scallops – smoked tomato risotto, leek puree, whiskey barrel-aged soy sauce, and roasted asparagus
  • Stuffed Acorn Squash – roasted winter vegetables, quinoa, heirloom carrot, and local honey coulis
  • Tagliatelle – wood ear mushroom cream, truffle zest, herb chicken, sweet peppers, and peccorino reggiano
Fourth Course
  • Strawberry Champagne Cake

For more information, visit uniontucson.com

Wildflower

4  – 9 p.m. Monday, December 31
7037 N. Oracle Rd.

Cinnamon doughnuts (Credit: Wildflower)

Celebrate the dawn of the New Year at Wildflower over a three-course, chef-driven dinner.

Seats are $45 per person from 4 p.m. to 5 p.m. and $55 from 5 p.m. to close. Beverages, tax, and gratuity are excluded.

First Course (choice of)
  • Clam Chowder
  • Cold Smoked Salmon
  • Spinach Salad
Second course (choice of)
  • Roasted Sea Bass – with caramelized cauliflower, snow pea, and preserved grapefruit
  • Spanish Paella – with saffron rice
  • Bacon Wrapped Pork Tenderloin – with horseradish potato, Brussels sprout, roasted mushroom, and gastrique
Third course(choice of)
  • Cinnamon Doughnuts – with vanilla custard, Chocolate Decadence, three-layer of chocolate mousse, peanut butter, and raspberry sauce
  • New York Cheesecake – with butter graham crust and a cherry compote

Craft cocktails and signature wines will be available for purchase.

For more information and to make a reservation, visit wildflowertucson.com or call (520) 219-4230.

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How are you spending your New Year’s Eve? Let us know in the comments.

Matt Sterner is a journalist, novelist, loves films, and would like to think he's a filmmaker. When he's eating, he likes to talk with his mouth full and write about it.

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