Auld Lang Syne

We’re Headed Off to Chill Some Champagne

Happy New Year.
Happy New Year. Photo: Shutterstock

The following things may make your next few holiday hours go by a little smoother: A method with which to chill bubbly in a suitably speedy way, a blueprint for building giant Champagne towers (NB: This works equally well with plastic goblets and a 12-er of Natty Light), a step-by-step tutorial on sabering bottles, and a foolproof plan for keeping leftovers effervescent. (If you’re dealing with wine tonight, by the way, you can open it without a corkscrew — just don’t try this with Champagne.)

It’s been a memorable year for New York City food. We lost a former mayor who loved to devour Peking duck and collard greens, but gained a mayor-elect who turned down a monster white truffle straight out of Alba. It’s been something of a monumental year for outstanding restaurants, with a lot of out-of-town chefs finding great success with innovative dumplings, fresh crudo, and sheer moxie. It’s been an unbelievably banner year for fancy roast chickens, next-level noodles, and of course, the Cronut.

If you’re not planning on fumbling with Champagne in the privacy of your own home tonight, there are still lots and lots of options for dining out. And then some. If you’re reading this at 3 a.m. and you’re wasted, there’s hope for you yet; if you’re just waking up with a hangover, don’t forget there’s coffee out there — lots and lots of coffee.

All that aside: New York’s newly revealed critic Adam Platt has plenty of ideas for restaurants you’ll probably want to check out in the New Year.

In any event, we hope you have a happy and safe holiday. We’ll be back Thursday morning, so for now, so long, and thanks for all the brogurt.

We’re Headed Off to Chill Some Champagne