"Mamou chef Tom Branighan brings his modern French chops to the plate for New Year’s Eve, with a five-course, $170 menu. There’s a truffled gougère amuse, a leek terrine, blue crab bisque, Poisson a la Florentine, and more — c’est magnifique. Ask about sommelier Lily Stagg’s wine pairing options." - Beth D'Addono, Clair Lorell