Don't feel like cooking for the holidays? The folks at cheese haven and swanky brasserie Artisanal have you covered. Max McCalman, America’s foremost cheese expert, returns as the restaurant’s fromager, serving up 280 varieties of European cheese while chef John Creger has put together lavish feasts for both Christmas Day and New Year’s Eve. On Christmas, tuck into a four-course prix fixe menu, featuring stand-out dishes like duck confit rillettes, tuna steak au poivre, and Artisanal’s classic slow-roasted goose with toasted rye bread stuffing and fresh local winter vegetables. Then on New Year’s Eve, go all out with a five-course prix fixe meal, with the chef's personal favorites like the caviar egg (poached egg with caviar), seared Hudson valley foie gras "sandwich," and Australian wagyu filet mignon. We're feeling merrier already.