Galen Zamarra became the Chef de Cuisine at Bouley Bakery at the tender age of 24, and all eyes have been on him and his restaurants ever since. Almanac, his hyper-seasonal spot in the West Village, offers a tasting menu and a la carte options, depending on your preference. The menu changes daily to accommodate the freshest product, and although there’s definitely a bend toward the experimental, you can’t really go wrong with any dish here. The private dining room is decorated with pine and stone, with tufted red leather banquettes, which is kind of the perfect d├ęcor for a food-focused holiday party.

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