The DC restaurants open on Christmas Day and Eve

Chef Jeff Tunks serves a New Orleans–themed celebration for Christmas Eve at this Southern-style restaurant with a contemporary twist. The three-course meal begins with an amuse bouche for all, followed by appetizers like turtle soup, lobster etouffee and duck jambalaya. The fun continues with entrees like jumbo lump crab cakes, BBQ shrimp and prime rib—the price varies, depending on your choice. Then end on a sweet note with friandes. 202-408-8848. 4-9pm. 

Price: table d'hôte

Now in its sixth year, Fiola’s Feast of the Seven Fishes tasting menuis an elevated take on the Italian tradition of avoiding meat the day before Christmas.Dishes include Alaskan king crab and baked Maine lobster, as well aswhite chocolate panettone bread pudding.202-628-2888. 5–10:30pm.

Price: $150 for four courses plus dessert

Another Feast of the Seven Fishes? Yes, and here’s why you should care:Celebrity chef Mike Isabella casts a countrywide net with a menu that includes West Coast and East Coast oysters, snow crab with spaghetti and uni,and seafood brodo. The feast will be available from December 16 through 24. 202-234-5015.Beginning at 5pm.

Price: $65

Lupo Verde has a little fun with its Christmas Eve feast.Expect seared cod with cauliflower and roasted red pepper, lobster ravioli and grilled baby octopus with mushrooms, and linguine with clams and pecorino romano. The meal ends on a sweet note with traditional panettone e torrone. 202-827-4752. 5-11pm.

Price: $70

Do you hear that? It’s the sound of two fireplaces raging in the dining room at 2941, which is decked in wreaths and twinkling lights this time of year. It’s a fitting setting for chef Bertrand Chemel’s warm, contemporary American dishes, which have earned him a spot on many local “best of” lists. For Christmas Eve,chef Chemel’s three-course prix fixe menu includes bison tartare with fried quail egg and frisee salad, roasted veal with baby turnips and sea bass with sesame Brussels sprouts.Pastry chefs Caitlin Dysart finishes off the meal with a chocolate Christmas ornament—a flourless chocolate cake with dark chocolate mousse and salted caramel cream—for dessert. Vegetarian and kid-friendly menus are also available. 703-270-1500. 4–10pm.

Price: $85, $25 for children’s prix fixe

In addition to a traditional Feast of the Seven Fishes featuring saffron and squid ink tagliatelle and barbecue Norwegian salmon filet with slow-cooked spaghetti squash, chef Todd Gray also caters to vegetarians with a fun Feast of the Seven Vegetables. Veggie lovers can expect caramelized Maui onion soup, creamy orzo risotto and apple cider glazed heirloom cauliflower. 202-331-8118. 5:30-9pm.

Price: $65 for three courses, $78 for five courses

Nestled inside The Hay Adams hotel, The Lafayette serves up a Christmas Eve dinner curated by executive chef Nicholas Legret. The meal kicks off with, among other options, soy cured Atlantic salmon and morel mushroom cream veloute before moving on to entrée options such as Colorado rack of lamb and seared Nantucket baby scallops. For dessert, look forward to gingerbread Bundt cake with Chantilly cream and nutmeg or Brandy Alexander cheesecake bursting with berries and Italian meringue. 202-638-6600. 5:30-10pm.

Price: $95 four three courses, $45 for children 4-12