Yep, back to the daily grind. One of the most fun holidays of the year is right in the middle of our week, so at least there's that. Whether you're going low-key or counting down in style, there's an event for you. Continue on for our food-related recommendations.
Monday (Dec. 29):
Every Monday, Juniper serves up "old school eats" family style, but every fifth Monday, it's a low country boil. It's $25 for one to three people, $23 per person for four to eight people, and $21 per person for nine or more. You can also get some of Juniper's signature cocktails by the pitcher for $30. From 5 to 10 p.m. Make reservations here.
Tuesday (Dec. 30):
Get in a quiet date night before the new year with a surf and turf class. You'll make saffron-steamed mussels with crème fraîche, seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce. There will be wine as well. From 6 to 8:30 p.m. Registration is $150 per couple. It's currently sold out, but you can call 314-862-2665 to be put on a waitlist.
Wednesday (Dec. 31):
"Evangeline's Bistro & Music House is not satisfied with simply ringing in the new year; instead, Evangeline's roars it in by leaping into the past with the New Year's Eve Bootlegger's VooDoo Ball. Party people can swing to the sounds of Sarah Jane and the Blue Notes, indulge in era-appropriate hors d'oeuvres, and dive into to an all-you-can-drink bar loaded with hand-crafted 1920s-style Prohibition cocktails, craft beers, and an unending supply of wine and Champagne. Also available is the Roaring Twenties dinner package which includes a chef-inspired 1920s four-course dinner, with your choice of beef, fish or vegetarian menu." Dinner is from 6 to 9:30 p.m. and the party is from 10 p.m. to 1:30 a.m. Tickets are $80 to $110; call 314-367-3644 for reservations.
Five Bistro is offering a one-time only New Year's Even menu. It's $75 for five courses or $100 with wine pairings. Start with goose-breast prosciutto, confit leg fritter, "candy" onion chutney and a sherry vinegar reduction, followed by roasted Vesterbrook Farm pumpkin soup and sous vide pork belly with whipped Maytag blue cheese and toasted Missouri wheat berry. Next it's a New Bedford, Mass. diver scallop with roasted winter vegetables and a lemon bacon vinaigrette. The main course is a Fitchner Farm braised beef bourgogne with a Berger Bluff parsnip and Rissi Farm Yukon Gold potato puree and red wine reduction. For dessert it's flourless chocolate cake with chocolate chip butter ice cream, coffee ice cream, orange creme anglaise and chocolate espresso crumb. A vegetarian menu is also available. Reservations required; call 314-773-5553.
Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.
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