It makes sense if you don’t want to do the cooking this holiday season. To make things easy, here are a few restaurants that will have a holiday menu on Christmas Eve and Christmas day.
Addis NOLA
2514 Bayou Road
Dine In: Christmas Eve
This Christmas Eve from 5 PM to 10 PM, Addis NOLA will host Christmas Across the Continent – an array of specialties showcasing the cuisine of African countries. In addition to the regular a la carte dinner menu, guests can enjoy dishes such as Egusi Soup – a staple of Nigeria featuring meat, seafood, kale spinach, scotch bonnet pepper, and ground melon seeds which give a nice creamy and nutty flavor, Chicken Muamba – the national dish of Angola featuring a combination of chicken, peri-peri, and peanut butter; Shrimp Kitfo – a creative twist on the typical dish from the Gurage region of Ethiopia with chopped shrimp, mitmita (spiced chile blend) and herbs, served with flash fried injera; and Jollof Rice – a dish native to Senegal featuring a colorful and flavorful mix of rice, onions, tomato, and fish, best compared to New Orleans jambalaya. Diners can wash it all down with libations like the Ethiopian Martini and house-made Tej (honey wine) and enjoy fresh Ethiopian coffee from the bean roasting ritual on the new restaurant’s Coffee Ceremony Stage. Addis NOLA will be closed on Christmas Day and December 26. For reservations and additional information, please call (504) 218-5321.
Tujague’s
429 Decatur Street
Dine In: Christmas Eve & Christmas Day
On Saturday, December 24, from 5 PM to 9:30 PM, Tujague’s will feature a four-course menu ($64 per person plus tax and gratuity). Start with a choice of Oyster Pan Roast, Shrimp & Goat Cheese Crepes, or Gorgonzola Pecan Salad, followed by Gumbo du Jour. Entrees include a choice of Pan Roasted Gulf Fish Bienville, Grilled Double Cut Pork Chop, Pan Roasted Maple Leaf Duck, and Grilled Petite Filet Mignon. Diners can end the meal on a sweet note with a choice of Crème Brûlèe or Apple Spice Cake.
Tujague’s will feature a special Christmas Day holiday meal on Sunday, December 25, from 11 AM to 9 PM. Priced at $67 per person (plus tax and gratuity), the dinner begins with Oyster Eggplant Soup followed by a Roasted Beet Salad. For the main course, guests can choose from Roasted Maple Leaf Duck Leg, Pan Seared Pork Tournedos, Gulf Fish Almandine, and Grilled Petite Filet Mignon and finish with a delectable Southern Sweet Potato Bread Pudding.
Telephone: (504) 525-8676
Jack Rose
2031 St Charles Ave.
Dine in: Christmas Eve & Christmas Day
Step into one of New Orleans’ liveliest eateries this holiday season, Jack Rose. On Christmas Eve and Christmas Day, locals and visitors alike are invited to experience a festive holiday meal, with various offerings combining seasonal and Cajun flavors. Thoughtfully crafted by Chef/Owner Brian Landry, the four-course prix-fixe menu ($71-$90, depending on the main course) is available on both days and will feature starters such as Crab Cannelloni, Royal Red Shrimp and Prosciutto, Pork Belly, Lamb Meatballs, or Spiced Root Vegetable Latkes; second-course selections include Duck Gumbo, Apple & Walnut Wedge Salad, Autumn Pumpkin Bisque, or Kale Caesar; main course choices include Redfish Milanese, Flounder En Papillote, Bone in Ribeye, Seared Scallops, Kabocha Squash Casarecce, and Spiced Duck Breast. Dessert selections include the signature Mile High Pie; Goat Cheesecake; Pecan Tart; and White Chocolate Bread Pudding. Jack Rose will be open on Christmas Eve from 5 PM to 9 PM and from 11 AM to 7 PM on Christmas Day. For reservations, please call (504) 323-1500 or visit www.jackroserestaurant.com/reservations.
Compère Lapin
535 Tchoupitoulas Street
Dine in: Christmas Day
Chef Nina Compton’s award-winning flagship restaurant Compère Lapin will offer a festive menu on Christmas Day from Noon to 4 PM. Priced at $85 per person, excluding tax and gratuity, the prix-fixe menu includes seasonal offerings such as Warm Winter Vegetables with Satsuma Vinaigrette, Family-Style Jerk Pork with Collards Greens, Black Eye Peas and Sweet Potato Gratin and Milk Punch Panna Cotta with Black Cake and Sorrel. Telephone: (504) 599-2119
Mister Mao
4501 Tchoupitoulas Street
Dine in: Christmas Eve
This Christmas Eve, Chef/Owner Sophina Uong and partner William “Wildcat” Greenwell invite diners to indulge in a Chinese Christmas at Mister Mao. Guests can enjoy Mister Mao’s regular a la carte menu and specialty dishes, including Whole Roasted Fish for the table, Grilled Bok Choy with Chinese black bean & Sichuan chili sauce, and Chaufa de Camarones – shrimp with Chinese-Peruvian fried rice. Guests can also indulge in specialty Christmas cocktails such as the Mistle-Toe-Up! – gin, blackberry shrub, vermouth, rosemary, and lime and Coquito – rum, cinnamon, vanilla, coconut cream, and eggs. Christmas Eve hours are from 5 PM to 10 PM. The restaurant will be closed on Christmas Day. Telephone: (504) 345-2056
Toups’ Meatery
845 North Carrollton Ave.
Dine In: Christmas Eve
From 5 PM to 11 PM this Christmas Eve, diners can indulge in Chef Isaac Toups’ bold, contemporary Cajun cookery while enjoying inventive seasonal cocktails. In addition to a variety of holiday specials. A full a la carte menu will include fan favorites such as the cracklins, Meatery Board, and double-cut pork chop with dirty rice. Created by Head Bartender Kenny Watson, Christmas libations will include Mele KaTIKIma – Plantation Pineapple rum, cardamom-infused orgeat, fresh smoked pineapple juice, and lime, garnished with charred nutmeg. The restaurant will be closed on Christmas Day. For more information, please call (504) 252-4999
The Pool Club at Virgin Hotels New Orleans
550 Baronne St.
www.virginhotels.com/new-orleans/a-very-tiki-holiday/
Drink In: Entire Month
Bringing some tropical holiday spirit to The Big Easy, Virgin Hotels New Orleans has transformed its 13th floor, The Pool Club, into A Very Tiki Holiday, with heated rooftop views. Taking place now through January 5, the pop-up features specialty holiday cocktails, bites, weekly entertainment, and plenty of decorations for the perfect photo op. Seasonal cocktail highlights include Tan Lines in Winter – a frozen cocktail made with Hendrick’s Gin, lemon, and house-made falernum; Kona Nutcracker – Seven Tails Brandy, St. Germain, cinnamon, orgeat, pineapple, and lime; Birds of a Feather – False River Spiced Rum, Don Q Coconut, cherry brandy and fresh juice; and Miracle on Baronne Street with Ketel One, Cointreau, yuzu liqueur, lime, ginger, and cranberry. Virgin Hotels New Orleans will donate $1 of every Miracle on Baronne Street cocktail purchased to Tales of the Cocktail Foundation in support of restaurants, bars, and bartenders through various programs. A Very Tiki Holiday is open Sunday through Thursday from 11 AM to 10 PM, Friday and Saturday from 10 AM to ‘til
Commons Club
550 Baronne Street
https://virginhotels.com/new-orleans/dine-and-drink/the-commons-club/
Dine in: Christmas Eve & Christmas Day
Commons Club, the Virgin Hotels New Orleans social epicenter, is inviting diners to indulge in Christmas Eve & Christmas Day brunch and dinner specials from Executive Chef Alex Harrell. In addition to the regular a la carte menu, holiday specials include:
Christmas Eve & Christmas Day Brunch 9 AM to 2 PM
∙ Smoked salmon toast – wheat toast, smoked salmon pate, cucumber, dill, lemon
∙ Winter squash hummus – winter squash hummus, roasted carrots, toasted pepitas, Arugula pistou
∙ Oscar Frittata – Louisiana Blue crab, asparagus, roasted fingerling, sun-dried tomato, herbs, lemon garlic aioli
∙ Short Rib Debris & Cornbread Waffle – Braised short rib, demi, cornbread waffle, pickled vegetables, horseradish crema
Christmas Eve & Christmas Day Dinner 5 PM to 10 PM
∙ Classic New Orleans Turtle Soup
∙ Steamed Clams and Chorizo
∙ Smoked Potato Croquettes – trout roe, fennel pollen, crème fraiche, chives
∙ Slow Cooked Beef Short Rib – field peas, charred onions, grilled radicchio, tomato chutney
∙ Prime Rib – creamed greens Duchess potato, black truffle jus
∙ Roasted Acorn Squash – local tofu, quinoa, dates, arugula pesto
∙ Confit Duck Leg – black garlic, roasted cauliflower, pomegranate
∙ Pan Roasted Scallops – smoked grapes, celery root puree, caramelized carrot, root vegetables
∙ Black Cardamom Rice Pudding – sour cherries, buckwheat crumble
