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A dessert tasting menu, a feast of fishes, a roasted goose, and more.
On Christmas Eve and Christmas Day, chef Didier Durand creates a prix fixe holiday menu with choices like an appetizer plate of duck rillettes, country paté, and chicken liver mousse; ratatouille; grilled swordfish; and a roasted goose with chestnut stuffing. Dessert is a bûche de Noë l. Fri-Sat 12/24-12/25, 4-9 PM, Cyrano’s Bistrot & Wine Bar, 546 N. Wells, 312-467-0546, $37.50.
Chef Takashi Yagihashi’s five-course Christmas Eve dinner consists of dishes like seared foie gras with quince and huckleberries, roasted pheasant with roasted chestnuts and Jerusalem artichokes, and chocolate macadamia nut cake. 5:30-10 PM, Takashi, 1952 N. Damen, 773-772-6170, $58, $88 with wine pairing.
Piccolo Sogno’s Feast of Fishes menu, served a la carte and based on a Southern Italian holiday tradition, includes zuppa di mare and insalata di mare, grilled sardines, salt-crusted Mediterranean bass, and risotto with lobster, tarragon, and brandy. Reservations are suggested. 5:30-11 PM, Piccolo Sogno, 464 N. Halsted, 312-421-0077.