Where:
Cookshop, 156 10th Avenue (20th Street) 212.924.4440
What: Chelsea classic Cookshop has some insane dishes up their sleeves this New Year’s Eve. Chef Marc Meyer and Chef De Cuisine Andrew Corrigan will team up to serve dishes that include poached lobster tail with almond chaud-froid and domestic caviar, free range Vermont veal tonnato and Label Rouge capon galantine with pomme puree and roasted black trumpet mushrooms. The restaurant will celebrate with Prosecco at midnight, as well as some other party favors. And to heal those nasty hangovers, Cookshop will be open for brunch on the 1st.
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