Stephanie Breijo

Death & Co.'s Vintage Eggnog 6 cups (48 ounces) whole milk 16 eggs 4 ½ cups (30 ounces or 850 grams) granulated sugar

The Rose, which has served millions of customers since its founding in 1979, will close Dec. 15. Chefs Jason Neroni, Ray Garcia and others helped make it a legendary L.A. restaurant.

The Rose, which has served millions of customers since its founding in 1979, will close Dec. 15. Chefs Jason Neroni, Ray Garcia and others helped make it a legendary L.A. restaurant.

Before I begin my holiday shopping, before I plan the trek to a tree lot, before I even flip on the heater for the first time all winter, I make eggnog.

Plus, a Parisian-inspired restaurant and bar from one of the city's best wine shops, an Uzbek destination that hopes to build community, a sleek new speakeasy and more.

Chef Brian Bornemann makes tuna tartare — a recipe bolstered with onion confit and shrimp stock — as a topping for thick-cut toast.

Often, this time of year isn't complete until we meet a craving for nostalgic sweets. Stock up on holiday-inspired cookies from some of L.A.'s best bakeries.

At the new Somni, which means "dream" in Catalan, the dishes are still light and playful but the menu is entirely new.

You like cheese? Lots of it? And greens?

We'll be reminiscing about these dishes well into the new year.