leftovers

Vinegar Hill House Gets Gluttonous for New Year’s Eve; Sakamai Offers Japanese Cocktails

• Newly opened midtown venture the Sea Fire Grill is the Benjamin Steakhouse Group’s first deviation from red meat into the world of high-end seafood. Ted Pryor, formerly of Michael Jordan’s Steakhouse, is its new appointed head chef, replacing Richard Pims. [Grub Street]

• Vegetables get dressed up for a New Year’s Eve meatless dinner at the Fat Radish. The menu features turnips with licorice, white bean soup, carrot cake with maple mascarpone, and an optional biodynamic wine pairing. [Grub Street]

Vinegar Hill House offers an array of luxury meats, including veal kidney and wild boar, for its four-course New Year's Eve dinner. They're calling the meal "La Grande Bouffe" in honor of a 1948 French-Italian film in which Marcello Mastroianni and three friends make a pact to eat themselves to death. [Grub Street]

• SakaMai, a LES sake bar that will also offer Japanese cocktails and one-of-a-kind bar food (including sea urchin filled with white sturgeon caviar and scrambled eggs), opens officially this evening. [Thrillist]

Go! Go! Curry will soon be displaying its irritated-gorilla logo at 12 John Street in the financial district. This marks the Japanese chain's third installment in the city. [Midtown Lunch]

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