Five in 5: Where to find Reveillon dinners in New Orleans

The Bombay Club830 Conti St., (504) 577-2237www.bombayclubneworleans.comA four-course dinner ($49) includes options such as smoked salmon rillette, rabbit and tasso gumbo with Creole potato salad, pan-roasted duck breast and pear galette with ginger-brown butter ice cream. Brigtsen's723 Dante St., (504) 861-7610www.brigtsens.comThe four-course menu ($55) includes smoked salmon on rye toast, New Orleans-style barbecue shrimp, roasted duck a la orange and sweet potato bread pudding.

Five in 5: holiday cocktails

Antoine's Restaurant713 St. Louis St., (504) 581-4422www.antoines.comPeppermint Patty combines vodka, white creme de cacao, white creme de menthe and cream. The Columns Hotel3811 St. Charles Ave., (504) 899-9308www.thecolumns.comColumns' Poinsettia is Champagne topped with raspberry vodka and cranberry juice.

Five in 5: satsuma season

Five places for satsuma dishes in New Orleans
Atchafalaya901 Louisiana Ave., (504) 891-962www.atchafalayarestaurant.comRoasted beet salad features satsuma, candied pecans, chevre, basil and whipped citrus cream. Cavan3607 Magazine St., (504) 509-7655www.cavannola.comA whole roasted fish comes with roasted root vegetables, frisee and warm satsuma vinaigrette.

Five in 5: where to get Thanksgiving takeout

(advanced order required) Central City BBQ1201 S. Rampart St., (504) 558-4276www.centralcitybbq.comThe barbecue hub offers hickory-smoked turkey with gravy, sweet corn spoonbread, green bean casserole, barbecue jambalaya and fruit cobbler.

Five in 5: where to find pot pies

Cochon930 Tchoupitoulas St., (504) 588-2123www.cochonrestaurant.comSimilar to a pot pie, braised rabbit is topped with dumplings. Cosimo's1201 Burgundy St., (504) 522-9715On Wednesdays, the bar serves a traditional chicken pot pie.

Five in 5: dishes with duck confit

Boucherie1506 S. Carrollton Ave., (504) 862-5514www.boucherie-nola.comCrispy-skin duck confit is served with pumpkin pot pie, apple remoulade and blue cheese. Herbsaint701 St. Charles Ave., (504) 524-4114www.herbsaint.comMuscovy duck leg confit is served with dirty rice and citrus gastrique.

Five in 5: savory breakfast pastries in New Orleans

Bittersweet Confections725 Magazine St., (504) 523-2626; St. Roch Market, 2381 St. Claude Ave.www.bittersweetconfections.comCheddar cheese scones are made with chunks of bacon. La Boulangerie4600 Magazine St., (504) 269-3777www.laboulangerienola.comPretzel twists are made with smoked ham and cheese.

Five in 5: where to get breakfast pizza

Katie's3701 Iberville St., (504) 488-6582www.katiesinmidcity.comA pizza is loaded with scrambled eggs, bacon, sausage, hash browns and green onions. Paladar 511511 Marigny St., (504) 509-6782A farm egg pizza is topped with prosciutto, arugula pesto, fingerling potatoes and goat cheese.

Five in 5: dishes with pumpkin

Breads on Oak8640 Oak St., (504) 324-8271www.breadsonoak.comPumpkin-cheddar biscuit sandwiches are filled with a tofu scramble and vegan andouille sausage. The Italian Barrel430 Barracks St., (504) 569-0198www.facebook.com/theitalianbarrelneworleansHouse-made pumpkin-filled ravioli are served with brown butter and sage sauce.

Five in 5: dishes with eggplant

Joey K's3001 Magazine St., (504) 891-0997www.joeyksrestaurant.comAn eggplant Napoleon includes breaded and fried eggplant medallions stacked with fried shrimp and crawfish cream sauce. Lilette3637 Magazine St., (504) 895-1636www.liletterestaurant.comFried eggplant and zucchini chips are served with tzatziki.

Five in 5: dishes with squash blossoms

August301 Tchoupitoulas St., (504) 299-9777www.restaurantaugust.comFried stuffed squash blossoms include corn, heirloom tomatoes and brown butter. Avo5908 Magazine St., (504) 509-6550www.restaurantavo.comFried squash blossoms are stuffed with goat cheese and ricotta and served with puffed rice and zucchini puree.

Five in 5: five places for Oktoberfest dishes in New Orleans

Bratz Y'all617 Piety St., (504) 301-3222www.bratzyall.comThe German restaurant and beer garden offers a Sunday night-only special of schweinhaxe, a dark beer-marinated roasted pork shank served with dumplings, sauerkraut and gravy. Brieux Carre2115 Decatur St., (504) 304-4242www.brieuxcarre.comOn Sept. 30, the brewery throws an Oktoberfest party with pretzels and bratwursts with sauerkraut on pretzel rolls.

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