This exciting year is coming to a close, and we are looking forward to all of the awesome bites and tastes to come in the New Year. While just about every place in town probably has something going on for New Year’s, here are a few places who clued us in to their New Year’s Eve celebrations.
BRASSERIE PROVENCE 150 N Hurstbourne Parkway 502-883-3153
A three course dinner from 5 to 6:30 p.m. for $55 per person: Several appetizer choices such as butternut squash velouté, lobster ravioli, sea scallops and a winter salad; followed by an entrée selection of hanger steak, salmon or chicken; & a sweet dessert finish of crème brûlée, ebony chocolate macaron cake or wild berry mousse cake.
A four course dinner plus chocolate mignardise from 7:30 to 9:30 p.m. for $85 per person:
Appetizer course includes butternut squash velouté, lobster ravioli & sea scallops followed by a salad course. Entrée is a selection of baked king salmon served with saffron rice, frondosa farms oyster mushroom and leek fondue; beef tenderloin with roasted garlic thyme red bliss mashed potatoes, caulini and madeira sauce; or roasted french cut chicken breast with yukon potato & heirloom carrots julienne and black truffle cream sauce. Dessert mirrors the three course menu with a choice of ebony chocolate cake, wild berry mousse cake or crème brûlée. the dinner finishes with a delicious chocolate mignardise.
Brown Hotel 335 W. Broadway (502) 583‑1234
The English Grill will offer three elegant dining options, a three-course early seating from 5 to 6 p.m., a five-course meal beginning at 8 p.m., and a late-night three-course menu at 10 p.m. The cost for each is $75, $125 and $50, respectively, plus tax and gratuity. The hotel’s plush Lobby Bar will also be open for imbibing and revelry with a selection of more than 100 bourbons and a midnight balloon drop on New Year’s Eve.
The New Year’s Eve second seating five-course menu includes:Appetizer: Roasted cauliflower Romesco with herb quinoa, local mushrooms and toasted almonds. Soup: Lobster bisque with poached lobster meat, brandied cream and fine herbs. Salad: Groganica greens with radicchio, candied pecans, blood oranges, KY Rose Cheese and champagne vinaigrette Entrées (Choice of one): Beef tenderloin with Yukon Gold whipped potatoes, grilled broccolini, oven roasted cherry tomatoes and smoked tomato jus or Woodland Farms pork chop with Bourbon Barrel Smoked Spice Rub, parsnip puree, roasted apples, swiss chard and sorghum gastrique or Miso glazed sea bass with grilled scallion and shiitake mushroom risotto, bok choy and shoyu broth. Dessert: Chocolate Striptease with milk chocolate mousse, espresso steam cake and salted caramel.
Both the New Year’s Eve early and late-night seating three-course menus include a choice of appetizer, entrée and dessert.
Hopcat 1064 Bardstown Rd (502) 890-8676
Hopcat will release five new beers (New beers or Hopcat exclusives you won’t find anywhere else in Louisville) on tap every hour starting at 8 p.m. New Beers Eve. Entrance to the event is free, but space is limited. Individual prices for each beer vary. Beers are Country Boy Brewing’s Double Barrel Shotgun Wedding, Mile Wide Beer Co.’s Apricot Quiet Science, Mile Wide Beer Co.’s Royal McPoyle Imperial Milk Stout, Upland Brewing Co.’s BA S’mores TBK, and Blake’s Hard Cider Co.’s Glitter Cider. Bites from their menu and cocktails will also be available.
Anoosh Bistro 4864 Brownsboro Rd 502-690-6585
Chefs Anoosh Shariat and Mark Ford will offer two special prix fixe menus. An early three-course dinner is available from 5 to 6:30 p.m. for $70 per person, plus tax and gratuity. A later five-course seating begins at 8 p.m. for $85 per person, plus tax and gratuity. The five-course menu includes: First Course:Amuse-Bouche. Second Course (choice of) Scallop with Jerusalem artichoke, roasted maitake mushroom and lemon, OR wild boar medallion with quince-celery root mostarda, crispy sweet potato and cider gastrique, OR potato gnocchi with mushroom-truffle cream, brown butter crumble, shaved parmesan and micro basil. Third Course (choice of): Lobster bisque OR Kentucky Bibb lettuce salad. Fourth Course (choice of) Beef tenderloin with potato gratin, asparagus, heirloom carrot and bordelaise sauce OR rack of lamb with cauliflower, couscous, eggplant and sherry-date lamb jus OR halibut with parsnip puree, crispy fingerling potato, grapefruit, endive, radish and mint, OR lobster with forbidden rice, haricot vert, Marcona almond, orange and saffron butter* (*$25 additional charge), OR Spiced lentils with butternut squash, chickpeas, cauliflower, chermoula and yogurt. Fifth Course: dessert trio.
The New Year’s Eve early three-course menu includes a choice of soup or salad, entrée, and dessert.
Hell or High Water 112 E Washington 502-587-3057
Tickets available by phone or through RESY app. Attire: Black/white, silver/gold.
The discreet bar located under Louisville’s historic Whiskey Row is throwing a New Year’s Soirée from 9 p.m. to 2 a.m. Celebrate with a curated open bar, hors d’oeuvres, champagne, and live music. Tickets are $100 per person.