NEW YEAR'S EVE 2023

Celebrate the New Year and 16Eleven's first New Year's Eve with us!

Chef Joel and Team know how to party and they have two special experiences planned for Dec. 31.

Special New Year's Eve Hours

We're opening with special Sunday hours for New Year's Eve. You can walk in anytime between 5:30 p.m. and midnight for lounge and bar seating. We'll be serving a special menu that includes all Shareables, the Wagyu Burger and Fish & Chips.

We are serving a special five-course dinner experience with seating between 5:30-6:30 p.m. and then we'll be celebrating the rest of the evening with our Whiteout Party that begins at 9:30 p.m. The limited menu will continue through the night. Walk-ins will also be welcomed throughout the evening. If you'd like to reserve a booth there will be limited VIP booth reservations avaiable.

See below for details.

New Year's Eve Whiteout Party

Get that white attire ready for this extra special celebration at 16Eleven.
Yes! It's an all-white Whiteout Party!

Party begins at 9:30 p.m. We will be serving a limited menu, but the libations will be flowing while the Randy Halberstadt Jazz Trio plays live on our stage. Of course, we'll have the champagne ready for a midnight toast.

Walk-ins are welcomed! There will be a $10 cover at the door.

If you want to special VIP booth there are a limited number available. VIP reservations secure your spot for the evening. It comes with a bottle of champagne, complimentary Shareables
and additional food specials.

VIP Booth Reservation

Five-Course Dinner Experience

SOLD OUT!

If you already have plans to ring in the New Year, join us for a special five-course dinner experience with a menu specially assembled by Chef Joel. Seating for the dinner is between 5:30-6:30 p.m., giving you plenty of time to head to your next stop that evening.

First Course

Winter Salad with Squash, Arugula & Bacon Gastrique

Second Course

Seared Scallop with Cauliflower, Apple and Osteria Caviar Sauce

Third Course

Beet “Noodles” with Smoked Squab Breast

Fourth Course

Steak Tenderloin
Chateaubriand larded with Foie Gras Torchon, Carrot-Chestnut Puree,
Celery Root Medallions and Demi-Glace Sauce

Dessert

Apple White Chocolate Mousse
with Apple Compote