Ring In the New Year in Manhattan Beach
Dec 26, 2015 07:33AM ● Published by Jeanne Fratello
Gallery: New Year's Eve in Manhattan Beach [2 Images] Click any image to expand.
The Arthur J: The Arthur J will be serving a five-course tasting menu with dishes like roasted duck breast with savory foie gras bread pudding & huckleberry compote, and extra special options like butter poached Alaskan king crab with roasted parsnip & shaved white truffles. Tasting menu begins at $95 per person with optional wine pairings available for $55. An a la carte dinner menu will also be served. Reservations can be made for seatings at 6pm, 8pm or 10pm. The restaurant will host a countdown to midnight with a complimentary toast, and the bar will remain open into the New Year. For reservations, call (310) 878-9620, or reserve at Opentable.com.
Baja Sharkeez Manhattan Beach: Baja Sharkeez will host a New Year's Eve party with DJs and dancing all night. The "VIP Dinner Package" includes a four-course dinner menu for $34.99. There will be a "balloon drop" at midnight. RSVP at (310) 265-3386.
Fishing With Dynamite: Enjoy special New Year's Eve dishes like Lobster Koshihikari Rice with Winter Black Truffles, and Wild New Zealand John Dory with Potato Veloute, Leek & Pancetta, in addition to our regular menu. Reservations are available for seatings at 4pm, 6pm, 8pm or 10pm. Diners can raise a toast at midnight with complimentary tray passed bites and bubbly. For reservations, please call (310) 893-6299, or reserve at Opentable.com.
Lido di Manhattan: Enjoy a jazz duo featuring Tatiana Erse while enjoying a special New Year's Eve menu. There will be dining room or patio seating for a special a la carte dinner menu; or seatins for a three-course celebration menu for $65 at 9:00 or 9:30. Stay for a complimentary Champagne toast at midnight. For reservations, call (310) 536-0730.
Love & Salt: In addition to the regular dinner menu, Chef Michael Fiorelli will be offering special New Year's Eve indulgences: sea urchin toast with lardo ($18); lobster pizza with gruyere, grilled green onions, and creamy lobster sauce ($26); or a foie gras cheeseburger prepared with wagyu beef & truffle cheese ($32). Dinner service will be offered from 5:30 to 11:00 p.m. The "Late Night Love" menu will be served from 10:00 pm – midnight at the bar/chef's counter ($20 for the "Downlow" burger or pizza + a glass of beer or wine).
Shade Hotel: Shade Hotel will host its annual "Gatsby" New Year's Eve party, with 1920s attire strongly encouraged. For $75 per person, the party will feature hors d'oeuvres and tray-passed canapés, sweet candies and cakes, buffet food selections, gaming tables, burlesque dancers, party favors, a DJ, raffle prizes, and a midnight Champagne toast. Call the front desk at (310) 546-4995 to purchase the $75 tickets directly, or to reserve a "Room + Two Event Tickets" package for $649. Call (310) 469-3466 for bottle service in the VIP courtyard.
Shark's Cove: Shark's Cove will feature the Scott Whyte band on New Year's Eve starting at 10:00 p.m. ($10 cover when the band starts). There will be party favors and a Champagne toast at midnight.
The Strand House: The Strand House dining room will be open for two seatings: a 5:30-7:30 4-course dinner at $100 per person with optional wine pairing at $50++ per person; or an 8:30-10:30 pm seating with a five-course dinner for $150 per person with optional wine pairing at $75-++ per person (includes a Champagne toast of Perrier-Joet at midnight. Dinner reservations will come with party favors. The StrandBar will charge a $50 cover after 9:00 pm, which includes favors, entertainment, burlesque dancers after 10:00 pm. Small couches can be reserved up to 10 to 15 guests (no cover). Call for reservations. (310) 545-7470
Manhattan Beach Post: MB Post will host a "Post Bangin' Brunch" on Friday, January 1st with decadent hangover cures likes the chimichanga, corned beef cheek hash, or truffle honey laced fried chicken. For a sweet beginning to the New Year there's the pecan sticky bun or ricotta stuffed French toast with poached quince and vanilla maple syrup.