Petit Margeaux Chicago

"This French restaurant inside the Waldorf Astoria will be open throughout the holiday season. On Christmas Day, it will be offering a three-course menu for $85 per person. On offer are dishes such as hand-ground steak tartare with potato gaufrette, salsa verte and egg yolk; duck breast à l'orange with Brussels sprouts, rosemary and baby turnips; and gingerbread sundae with amaretto ice cream, pizzelles and marshmallow cream. There's also a special holiday kids menu available for $19." - Aaron Hutcherson

"This French restaurant will be open throughout the holiday season. On Christmas Day, it offers a three-course menu for $85 per person. Dishes include hand-ground steak tartare with potato gaufrette, salsa verte and egg yolk; duck breast à l'orange with Brussels sprouts, rosemary and baby turnips; and gingerbread sundae with amaretto ice cream, pizzelles and marshmallow cream. A special holiday kids menu is available for $19." - Aaron Hutcherson

"Through the month of December, chef Micheal Mina’s brasserie in the Waldorf Astoria will sell a bevy of bubbly bottles via a roving Champagne cart. Pick from Taittinger Brut La Francaise NV for $25 a glass, Louis Barthelemy Brut Saphir 2008 vintage for $30 a glass, or Charles Heidsieck Reserve Rosé for $30 a glass." - Kat Odell

"Chef Micheal Mina’s French cafe Petit Margeaux in the Waldorf Astoria Downtown is offering non-alcoholic cider ($5) with juice hailing from Mick Klug Farms in Michigan. The cider is spiced with a mix of cinnamon, cloves, and nutmeg, and — for those keen to kick it up a notch — a shot of bourbon or Cognac for $5 extra." - Kat Odell

"Margeaux Brasserie’s new lunch menu combines “old-world classic French leanings with a modern sensibility keenly attuned to sourcing.” Joanne Trestrail calls the restaurant, which is located inside the Waldorf Astoria, a “sleeper—sophisticated, underpopulated at noon and quiet enough for easy conversation.” Steak frites come out “nicely charred but still pink inside” and with duck-fat fries that are “transporting,” and the seared tuna salad “leaves ordinary salade nicoise in the dust.” The “most memorable” dishes, though, are the starters. “Tremendous” steak tartare is dressed with cornichons, anchovies, and capers, while a “live-for-today serving” of duck wings a l’orange is “sticky-sweet, crisp-skinned and lots of fun.”" - Jeffy Mai