Don’t have reservations yet? Better get on them, restaurants are booking up fast. Here are our picks for New Year’s Eve around town. —Kristen Wile

The Asbury
Three seatings (5 to 5:30 p.m., 7 to 7:30 p.m., 9 to 9:30 p.m.)
Chef Mike Long took over as executive chef at The Asbury recently, and his New Year’s Eve menu as a journey through his cooking style. Each guest gets an amuse bouche and a mignardise bookending a four-course meal. Dishes include a pan-seared scallop with chestnut polenta, sherry plum jam, and fried leek; smoked duck heart with a beet horseradish puree; braised pork cheeks with roasted brussels sprouts; and a roasted rack of lamb. See the full menu here. A credit card is required to book your reservation; dinner costs $65 per person.

Aix en Provence
Executive chef Nicholas Tarnate’s New Year’s Eve menu takes this small restaurant’s cuisine up a level. Aix traditionally services classic Provencal cuisine using high-quality ingredients, yet Tarnate’s abilities are really on display with his special event menus. The New Year’s prix fixe menu includes a foie gras parfait with Morello cherry and a black pepper tuile, smoked salmon terrine with caviar, crispy capers, pickled shallots, and hen egg emulsion. Vegetarian and vegan options are available upon request. See the full menu here. $95 per person.

Bardo
Three seatings (5 p.m., 7 p.m., 9 p.m.)
There’s been a lot of conversation about how Mike Noll’s restaurant is pushing Charlotte’s culinary scene forward. Start the new year sampling the future of the city’s cuisine. Noll promises the three-course tasting menu with an amuse bouche features new and exciting dishes, and Amanda Britton will be serving cocktails to pair (guests can also choose wine pairings). See the full menu here. $90 per person.

Crepe Cellar
The owners of Haberdish, Crepe Cellar, and Growler’s Pourhouse have three restaurants in the heart of NoDa, and they’re hosting a New Year’s Eve block party across the three this year. Guests can book dinner at whichever restaurant they wish, and enjoy drinks at the other two before and after. The New Year’s afterparty will take place at Growler’s Pourhouse. Our pick for the main event is Crepe Cellar; the restaurant’s cozy dining room is a warming place to ring in 2019. See the full menu here. $150 per person.

The Stanley
Chef Paul Verica’s birthday is New Year’s Eve, and he celebrates by serving a menu that shows off his skills. The eight-course dinner will start with a beet and goat cheese salad, and highlights include a corn cake with a smoked oyster, caviar, and champagne; pork belly served with cauliflower “a few ways” (always a fun order); and a 36-hour short rib. See the full menu here. $85 per person, $130 per person with beverage pairings.