By Lori Fredrich Senior Writer & Dining Editor Published Dec 31, 2020 at 10:01 AM

The holidays might look differently this year, but that doesn’t mean they can’t be as delicious as ever. While many of us may not be gathering together in groups this year for traditional family dinners, it’s still a wonderful opportunity to treat yourself to a special meal. 

It’s also the perfect time to consider leaving all the work to someone else and supporting one of the many restaurants offering reservations for dine-in or ready-made meals to enjoy at home. After all, it's been a rough year. Let's usher 2020 out with some style!

Please note that pre-orders and reservations are almost always required and deadlines approach quickly.

315 E. Wisconsin Ave., (414) 369-3683

Chef Gregory Leon’s "famous" chocolate peppermint souffle cakes will also be available for purchase throughout the month of December. The individual cakes are available simply packaged in baking paper or wrapped in plastic with a festive bow for holiday gift giving. Cakes can be pre-ordered anytime  online, with pick-up during regular business hours (Wednesday through Sunday). Pre-orders are strongly encouraged, as these cakes will sell quickly. Pricing is $3.50 each ($4 for wrapped cakes) or six cakes for $20 ($25 for wrapped cakes). Orders can be placed online for curbside pick-up.

1751 N. Farwell Ave., (414) 897-7022

Ardent is offering dine-in for New Year's Eve (reservation required). They are also offering a New Year's Eve dinner for two for $150. The menu includes potato pancakes and caviar; beef tartare; jumbo shrimp  cocktail; chilled King crab; black truffle mochi doughnut and chocolate trifle.  Orders are first-come, first-served with pick-up on Dec. 31. Place your order online.

Bavette La Boucherie
330 E. Menomonee St., (414) 273-3375

Bavette will be offering a heat and eat New Year’s Eve meal, which feeds two for $120. The menu includes veal osso buco; lobster-celery root-black truffle farro and roasted mushrooms; citrus and pomegranate salad; rolls and cultured butter; and sacher torte with apricot and whipped cream. Order by Dec. 18 for pick-up Dec. 30 or 31. Orders can be placed by phone or email at 

Add-ons for New Year’s dinners include caviar and champagne for two (50g Calvisius Classic Siberian caviar, a bottle of Drappier Blanc de Blanc champagne and accompaniments including root vegetable chips and gribiche) for $175; six jumbo shrimp with cocktail sauce ($20); Rush Creek Reserve cheese with dried fig mostarda, pickled pears and house crackers ($35); and a cheese & charcuterie board with chef's choice of three cheeses and three cured meats or pates, house crackers, jams, mustards, nuts and caperberries ($25). Holiday wines will also be available. Above deadlines apply for pre-orders and pick-up.

925 E. Wells St., (414) 765-1166

For New Year's Eve, Executive Chef Nick Wirth has curated a four-course menu for $125 per person (plus tax and gratuity), available for dine-in only from 5 to 10 p.m. Reservations are required.

Birch + Butcher
459 E. Pleasant St., (414) 323-7372

Birch + Butcher is offering a holiday meal for the New Year, including dinner and brunch offerings for pre-order. Offerings include a beef tenderloin meal for four for $180 featuring hearth-roasted miso and herb crusted beef tenderloin, Bibb salad with herbed ranch dressing, hearth smoked green beans with shallots; garlic roasted fingerling potatoes; and housemade rolls and cultured butter.  Meanwhile, a smoked ham dinner for four ($95) includes two pounds of hand-cut smoked ham with mustard sauce, Bibb salad with herbed ranch dressing; hearth smoked green beans with shallots; garlic roasted fingerling potatoes; and housemade rolls and cultured butter. Guests can also order side dishes for four for $50, along with a variety of add-ons from cheese and charcuterie, pies and wine.

Brunch options include biscuits and gravy for four ($20); a six pack of cinnamon rolls and frosting ($19); hand-cut ham and rolls ($17); plus add-ons like house-smoked bacon and Hatched hand pies. 

Order for New Year’s Eve online by Dec. 24 for pick-up on Dec. 30 or 31. 

Braise Restaurant
1101 S. 2nd St., (414) 212-8843
Braise is also offering a special New Year's menu for dine-in. The menu is available as three courses for $55 or four courses for $65, with optional wine pairings available. Courses include a choice of coffee roasted carrots or celery root and prosciutto croquettes; second course choice of oyster mushroom empanadas or bacon-wrapped lamb loin roulade; main course choice of koji-rubbed beef strip loin  with schmaltz confit potatoes; grilled Coho salmon in coconut curry broth; or pan-seared potato gnocchi with roasted squash. Dessert includes a choice of pear frangipane tart; opera cake or maple budino. View the full menu and make reservations online.

W61 N480 Washington Ave., Cedarburg, (262) 618-4683
Brandywine will be offering heat and serve New Year's Eve meals for two ($92) or four ($184) featuring citrus and hazelnut salad with blood orange, mandarin, frisee and chevre; roasted mushroom soup with chestnuts and bacon; classic Beef Wellington with sauce bordelaise; brioche dinner rolls; Yukon Gold potatoes; and sticky toffee pudding for dessert. A cheese board featuring Rush Creek Reserve is also available while supplies last, along with a variety of add-ons including wines and snacks. Pre-order your meal online by Dec. 21 for pick-up on Dec. 31. 

6030 W. North Ave., (414) 312-8968

Ca'Lucchenzo will be open for regular curbside pick-up on Dec. 24 from 4 to 6 p.m., Saturday Dec. 26 from 5 to 7 p.m., Dec. 31 from 5 to 8 p.m. and Jan 1 from 5 to 7 p.m.

The Capital Grille 
310 W. Wisconsin Ave., (414) 223-0600
The Capital Grille is offering two takeout options for New Year’s Eve, including a four-course dinner with selection of either whole rack of bone-in filet or Kona crusted bone-in prime rib, New England clam chowder, salad, sides and dessert. Guests may also order holiday sides including lobster mac ‘n cheese and hoisin-glazed Brussels sprouts. Each option serves four to six. Additionally, The Capital Grille is offering two holiday grilling boxes for at-home chefs, featuring hand-cut steaks to prepare at home. Options include the Surf and Turf with four lobster tails, four 10-ounce filets and The Capital Grille Signature Steak Sauce; or bone-in porcini ribeye with four 22-ounce cuts, porcini rub and a bottle each of extra virgin olive oil and aged balsamic. For more information or to place an order, visit

401 E. Erie St., (414) 930-9088
Cavas will  be offering a Spanish New Year's Eve meal for both dine in or carry-out. The six-course dinner is $72 per person, plus tax and 20% gratuity and includes mixed greens salad with tomatoes, Spanish olives, Manchego cheese, tuna and citrus dressing; rolls and roasted garlic butter; wild caught prawn cocktail with Spanish olive oil, capers, parsley, hearts of palm and fresh lemon; crab cakes with chipotle aioli; beef tenderloin with shallots au jus; truffle potato puree; strawberry panna cotta with balsamic reductionn and sweet vermouth chantilly cream; a bottle of Freixenet Spanish cava. Orders and reservations can be made by phone on or before noon on Dec. 30 with pick-up by 4 p.m. on Dec. 31.

360 E. Erie St., (414) 488-8036

Dandan will be offering three-course Peking Duck dinners for New Year’s Eve ($80 serves two or three). The three-course menu includes wonton soup with duck, foie gras dumplings, scallions and bok choy; Peking duck breast with scallion pancakes, house hoisin sauce, scallions and cucumbers; and Peking duck leg chow fun with house-made rice noodles, duck egg, foie gras, scallion, bok choy, celery and leeks. Holiday cocktails are also available. Pre-order your meal online by Dec. 23 for pick-up on Dec. 31 between 2 and 5 p.m.  

Dandan will also offer their New Year’s Day dim sum brunch for dine-in only. Brunch is $45 per person and includes duck wonton soup (scallion, bok choi, mushroom); cheung fun (smoked brisket, scallion, sweet chili glaze); duck spring rolls (glass Noodle, vegetables, jalapeño sweet and sour sauce); 1000 layer pastry (lamb, cumin, yogurt); yakitori skewers (chicken, scallion, tare); shrimp and pork shumai (cucumber, chive, salmon roe); cumin lamb baozi (cabbage, red onion, sweet chile) and honey tart. Reservations are required. Make yours online.

2300 N. Mayfair Rd., Wauwatosa, (414) 867-9200
Eldr+Rime will be closed on Christmas Day and New Year's Day, but the regular dine-in menu will be available for in-person reservations on Christmas Eve from 4 to 8 p.m. and New Year's Eve from 4 to 9 p.m.

360 E. Erie St., (414) 488-8036

EsterEv is offering carry-out meals for New Years Eve. The menu for two is $100 and includes lobster bisque with lobster toast; Beef Wellington with creamed spinach, pommes puree, and red wine black truffle sauce; plus chocolate entremets for dessert. Caviar service, which includes private EsterEv label Kaluga from Rare Tea Cellars, tater tots, egg salad, shallots  and creme fraiche is available as an add on for $75, as well as a number of sparkling wines. Pre-order your meal online by Dec. 23 for pick-up on Dec. 31 between 2 and 5 p.m.   

EsterEv will also feature a special dine-in menu for New Year’s Eve. Seatings are limited for safety reasons, so the dinners (two seatings per night) will be offered Dec. 26 through Dec. 31. The dinner is $90 per person; wine pairings are also available for an upcharge. Reservations can be made via Tock.

The Fire Pit Sports Bar
Potawatomi Hotel & Casino
1721 W. Canal St., (414) 847-7993
The Fire Pit will be offering traditional Christmas dinners for take-out on both Dec. 24 and 25. Dinners are $18 per person and include creamy cauliflower soup; spiral sliced ham with pineapple glaze; mashed potatoes and gravy; stuffing; candied carrot hash; cranberry sauce; dinner rolls with butter and apple pie. Orders are accepted day-of only between 11 a.m. and 11:30 p.m.; no menu substitutions.

Iron Grate BBQ  Co.
4125 S. Howell Ave., (414) 455-1776
Iron Grate will be open for normal business hours through Dec. 23, but will be closed Dec. 24-30 to give their staff a much needed break and time to celebrate the holidays. House-smoked holiday hams will available for pre-order with pick-up anytime through Dec. 23. Hams are available in any size, sliced or whole. Call the restaurant to reserve yours for pick-up.

Iron Grate will also be taking pre-orders for Pastrami-Palooza, which will take place on New Year's Eve (Dec. 31) from 4 to 9  p.m. and New Year's Day (Jan. 1) from 10 a.m. to 1 p.m. The Pastrami-Palooza menu features whole beef pastrami (average weight of 10 pounds), whole turkey breast pastrami (average weight 5 pounds) as well as sliced pastrami by the pound (beef for $22; turkey for $16 and BBQ bologna pastrami for $14). Pastrami will also be available in sandwich form, served on rye (beef pastrami for $10; turkey pastrami for $8; and BBQ balogna pastrami for $7) with optional toppings like Swiss cheese ($1), Russian dressing, saurkraut, kosher dill pickles and brown mustard ($0.50 each). Sides will include pickled eggs ($6); sauerkraut ($6 per pint; $12 per quart); cheese blintzes (three for $8); potato wafflecakes (three for $8); and split pea soup ($6 per pint; $12 per quart). Quantities are limited. View the full menu and pre-order online for pick-up on Dec. 31 or Jan. 1.

Harbor House
550 N. Harbor Dr., (414) 395-4900
For New Year's Eve, Executive Chef John Korycki has created a four-course menu for $100 per person (plus tax and gratuity), available available for dine-in only from 4:30 to 10 p.m. Reservations are required.

The Iron Horse Hotel
500 W. Florida St., (414) 831-4677
On New Year's Eve, Ash will offer a DJ dinner featuring their hearth-fired menu and music fromm DJ Zerocool from  4 to 10 p.m. Branded will also be open from 3 to 10 p.m. for food service, with the bar open until 2 p.m. On New Year's  Eve, a la carte brunch and bottomless mimosas will be available at Ash from 10 a.m. to 3 p.m., with Branded open from 3 to 9 p.m. Reservations are required for both New Year's Eve dinnner and New

Lake Park Bistro
3133 E. Newberry Blvd., (414) 962-6300

For New Year's Eve, Executive Chef Adam Siegel has curated a four-course menu for $125 per person (plus tax and gratuity), available for dine-in only from 5 to 10 p.m. Reservations are required.

Lazy Susan
2378 S Howell Ave., (414) 988-7086

For New Year's Eve, there are three options: a vegetarian meal, a meat-based meal and New Year's Day brunch. The New Years Nosh feeds two for $120 (vegetarian and can be gluten-free). It includes deviled eggs with black truffle;  winter citrus salad with arugula, pomegranate seeds, blood orange, pistachios and champagne vinaigrette (can be made nut free); oyster mushroom “Rockefeller”; Hoppin’ John with corn cake; jack fruit jungle curry; baked brie with rosemary roasted grapes; New York style cheesecake; red wine and two champagne splits for your New Year’s Eve toast. The Carnivore feeds two for $120 (and can be made gluten-free on request). It includes a 16-ounce New York Strip to cook at home with black garlic compound butter; truffled deviled eggs; ricotta and sausage stuffed mushroom caps; winter citrus salad with arugula, pomegranate seeds, blood orange, pistachios and champagne vinaigrette (can be made nut free);  roasted cauliflower; lobster twice baked potato; New York style cheesecake; red wine and two champagne splits for your New Year’s Eve toast. 

The brunch package for two is $50 ($60 for gluten-free) and includes spinach, mushroom and fontina quiche; fruit bowl; abd two champagne splits with orange juice to make mimosas at home. All New Year's menus are heat and eat with minimal cooking required. Place your order by phone (no email orders) for pick-up on New Year's Eve between noon and 4 p.m.

Le Reve
7610 Harwood Ave., (414) 778-3333
Le Reve is offering a three-course New Year's Eve dinner for two (from $80) featuring white wine and gruyere fondue served in a sourdough bread bowl from North Shore Boulangerie (with accommpaniments including charcuterie, farm vegetables, and toasted croissant); mushroom marsala soup with balsamic braised mushrooms; and  a choice of either shrimp and halibut en papillote (with citrus herb couscous, romanesco and herb butter) or marinated New York strip with pommes puree, haricot verts and au poivre sauce. Add-on two bottles of La Cuvee  Laurent Perrier champagne (187ml) for a year-end toast. Pre-order your meal online by Dec. 26 for pick-up on Dec. 31 from 4 to 8 p.m.

Dine in reservations for Le Reve's New Year's Eve dinner (featuring diners' choice of a three or four course menu with optional wine pairings). [Full menu hereReserve online.

Merriment Social
240 E. Pittsburgh Ave., (414) 645-0240
Merriment Social is offering holiday heat-and-eat packages for both Christmas, Christmas weekend and New Year's Eve that feed four to six for $120. The menu includes lasagna; sweet potato and chorzo pierogi witth peach tamarind marmalade; crab stuffed muushrooms withh black truffle aioli; waldorf salad; roasted caulifflowwer with hazelnuuts, oregano, orange vinaigrette; Japanese milk rolls and herb butter; and peppermint French silk pie. A la carte items and additional desserts are also available. Pre-order online for pick-up on Dec. 23, Dec. 26, Dec. 27 or Dec. 30. 

Mr. B's  - A Bartolotta Steakhouse
18380 W. Capitol Dr., Brookfield, (262)  790-7005

On New Year's Eve, guests can enjoy a special a la carte menu created by Executive Chef Amanda Langler for dine-in only from 4 to 11 p.m., with champagne specials available. Reservations are required.

Miss Molly’s Cafe & Pastry Shop
9201 W. Center St., (414) 249-5665

At Miss Molly's, a New Year’s Eve dinner kit serves two to four for $120 or $240 and features boursin stuffed prawns; lemon herb risotto; winter citrus salad (mixed greens, spiced pecans, blood oranges, jicama, pomegranate seeds, shaved parmesan and creamy poppyseed dressing); milk chocolate mousse with salted caramel and hazelnut biscotti and vanilla bean creme brulee with fresh berries. Order New Year’s Eve dinner kits online by Dec. 27 for pick-up Dec. 31 from 4 to 7 p.m.

The National Cafe
839 W. National Ave., (414) 431-6551
The National Cafe is currently taking orders for house-curated charcuterie boards, a perfect addition to your holiday festivities, big or small. A variety of sizes are available and ready with 24 hours notice through the New Year. For inquiries and orders, email Angie at

The National will also be hosting a special New Year's Eve ramen offering featuring their classic tonkotsu ramen, spicy vegetarian miso ramen (a vegan option is also available) and bottles of cava to enjoy alongside. Online ordering starts New Year's Eve at noon with curbside pick up between 5 and 7 p.m. at the café. The National will also be open for curbside brunch on New Year's Day with brunch specials and mimosa kits for pick-up.

Neighborhood Draft
5921 W. Vliet St., (414) 885-2028
Neighborhood Draft is hosting its Annual Hangover brunch on January 1, with their full menu available from 10 a.m. to 3 p.m. But you can also get in on the action by pre-ordering their hang-over specials for pick-up on New Year's Day. Brunch is $30 and includes three courses with beer pairings: waffles with forest fruit and Grand Marnier syrup (paired with Light it Up); a mile-high Denver omelette-style chimichanga with chipotle mayo (paired with Happy Place); and a "Big Ass Greasy Slider" featuring barrel-aged imperial stout onions, three cheeses and bacon (paired with Ice Bear). Pre-order online by Dec. 29 ffor pick-up on Jan. 1.

Oak Barrel Public House 
1033 N. Old World 3rd St., (414) 897-8320
Oak Barrel Public House will be open for New Year's Day brunch, with dine-in from 11 a.m. to 2  p.m. featuring their regular brunch menu, plus $15 bottomless mimosas. Reservations are encouraged and can be made online.

Odd Duck
2352 S. Kinnickinnic Ave., (414) 763-5881

Odd Duck has rolled out New Year's Eve Party Packs which include dinner boards that feeds up to four people, plus sparklers, games, noisemakers, party hats and everything you need to bid farewell to 2020 and ring in the new year in style. Packs include a variety of nibbles including hand-selected cheese and charcuterie, chilled seafood and caviar, vegetable mezze, jam, mustard, olives, fruits, roasted nuts, bread, crackers and savory bites ($120). There are also plenty  of add-ons like gouda stuffed dates, albondigas, dessert  truffles and beverages, from beer and sparkling wine to cocktail kits. Order online for pick-up on Dec. 31.

The Packing House
900 E. Layton Ave., (414) 483-5054
The Packing House will offer its full menu for dine-in or carry-out on Christmas Eve (4 to 8 p.m.); Christmas Day (noon to 8 p.m.); New Year's Eve (3 to 10 p.m.) and New Year's Day (4 to 8 p.m.). Reservations required.

Ristorante Bartolotta
7616 W. State St., Wauwatosa, (414) 771-7910
On New Year's Eve, Executive Chef Juan Urbieta and Sous Chef Elliot Mumpy have curated a four-course menu for $110 per person (plus tax and gratuity), available for dine-in only from 5 to 10 p.m. Reservations required.

Rupena’s Catering
7641 Beloit Rd., West Allis, (414) 543-7447

Rupena’s is offering fully cooked dinners for the New Year for groups from two to 10. Options include a ham dinner with mashed potatoes, gravy, green beans, trolls and apple or cherry pie ($74 feeds two to four; $130 feeds five to seven; $185 feeds eight to ten). There’s  also turkey with stuffing, mashed potatoes, sweet potatoes, green beans, rolls and apple or cherry pie ($108; $126; or $180). A chicken piccata dinner includes potato souffle, green beans with onions and bacon  and dinner rolls ($76; $133; or $190). Call to place your order by Dec. 18 for pick-up.

Sabrosa Cafe & Gallery
3216 S. Howell Ave., (312) 834-1929
Sabrosa will be offering a special dinner for New Year’s eve featuring prime rib shepherd’s pie and a complimentary split of bubbly ($27). The meal is available for pick-up, local delivery or dine in from 10 a.m. to 9 p.m. For New Year’s Day, guests can enjoy their  Lucky Hoppin John Brunch featuring Pernil (pork shoulder slowly roasted with adobo spices) served with Hoppin' John Stew (black eyed peas, ham hock, greens and stewed tomatoes), jalapeno cornbread with spiced honey and creamy slaw ($17). An all-day fish fry and menudo (the perfect hangover cure) will also be available for pick-up, local delivery or dine in from 10 a.m. to 9 p.m.

1547 N. Jackson St., (414) 276-9608

Sanford is offering a very special New Year's Eve Nosh package which serves two for $125. The menu includes lamb and apricot stuffed grape leaves with spiced yogurt, walnuts and toasted cinnamon vinaigrette; sake curred sea scallops with soba noodles, carrots, scallions and toasted sesame dressing; shellfish bisque garnished with Brussels sprouts leaves and tarragon cream; caponata stuffed beef tenderloin with basil potatoes, pickled peppers and pine nuts; and caramel and toffee chocolate cake. Appetizers, add-ons, cocktail kits, wines and cellared beers are also available for purchase. Orders can be placed online with pick-up on Dec. 31 between 1 and 8 p.m.. Important to note: When ordering, choosing “one guest” will get you one New Year’s Eve package for two people.

2315 N. Murray Ave., (414) 797-1400
Tavolino is offering a holiday take-and-bake meal for the New Year), which can be purchased as a full spread for $125 or a la carte. The menu includes a choice of lasagna (meat or veggie) or spaghetti and meatballs ($60); Italian green salad ($15); griilled rapini ($15); mashed potatoes ($15); and pistachio cheesecake ($50). Orders can be placed online or by phone for pick-up on Dec. 30.

Third Coast Provisions
724 N. Milwaukee St., (414) 323-7434
Third Coast Provisions is offfering holiday surf and turf packages New Year's Eve in two sizes ($99 feeds two to three; $185 feeds four to six). The menu includes Beef Wellington, crab cakes and remoulade. Ora king salmon maki rolls with tamari vinaigrette; shrimp cocktail; creamed spinach; Caesar salad; herb focaccia and cultered tomato butter; and peppermint French silk pie. A la carte items and additional desserts are also available. Pre-order online for pick-up on Dec. 26, Dec. 27 or Dec. 30. 

Third Street Tavern
1110 N. Old World 3rd St., (414) 897-8137
Third Street Tavern will be open for New Year's Day brunch  from 10 a.m. to 3 p.m., featuring their full brunch menu, plus $6 mimosas and bloody marys and $20 champagne bottles. Reservations are highlly recommended and can be made online.

West Allis Cheese & Sausage Shoppe Cafe
6832 W. Becher St., West Allis (414) 543-4230

West Allis Cheese Shoppe will be hosting a collaborative "Blocks of Becher" dinner on New Year's Eve. The five course dinner is $180 per couple (plus 20% gratuity) and takes place on Dec. 31 at 7 p.m. inside the cafe. The menu includes a cheese course of cranberry Le Roulé; butternut squash crab bisque; salad with lentils, quinoa, baby kale, dried cranberries, feta and maple dijon vinaigrette; beef filet au poivre with rosemary shrimp maltese, asparagus and potato gratin; and Russian cream with fresh fruit and a galette cookie for dessert. Each meal includes a choice of wine, beer or a Station No. 6 cocktail, plus coffee and champagne with dessert. Reservations are required and space is limited for safety reasons. Call the cafe to make your reservation.

Who's on Third
1007 N. Old World 3rd St., (414) 897-8373
Who's on Third will be open for brunch brunch on New Year's Day from 11 a.m. to 2 p.m. featuring $3 PBRs and other drink specials to accompany New Year's Day Bowl Games.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.