"Chef Reid Shilling will throw an epic 1920s-themed New Year’s Eve dinner in honor of the 85-year-old family business that supplies the name for his months-old Navy Yard restaurant. Prohibition-era cocktails like a Sazerac and French 75 are fit for flappers, and a decadent four-course menu includes options like chicken liver mousse; lobster and caviar salad; Cape May flounder with glazed winter vegetables; and buttermilk pie with toffee crumble ($95 per person), starting at 5 p.m." - Tierney Plumb
