A generous cocktail always feels festive; at Mastro’s, each shaker essentially pours two. Live music in the O Bar adds to the occasion. Prepared tableside with dry ice, the off-menu lemon drop dramatically bubbles and “smokes.” On-menu: the Get Loose with the Goose vodka martini with caper berries. Served in December: Under the Mistletoe, with raspberries, rosemary sprigs and Rémy 1738 Accord Royale Cognac.

Popovers aren’t listed on the menu at this chic spot atop Neiman Marcus, yet they’re its signature offering and reason enough to go. The swoon worthy complimentary rolls that begin every meal at Mariposa are light, airy and served with strawberry butter and chicken broth. The restaurant is adjacent to the luxe retailer’s spectacular holiday decor offerings.

For the delicacy that makes any meal a celebration, Ocean 48 at Fashion Island offers three grades of osetra caviar — Siberian, Royal or Imperial by Sasanian — with fresh blinis and accompaniments. A glass of Dom Perignon goes well. Caviar cones present the exquisite sturgeon roe with horseradish crème fraiche and gold leaf.

Paella, the national dish of Spain, is invariably the center of attention. At Bayside, which recently marked its 25th anniversary, the vermillion hues and rich flavors of saffron-imbued acquerello rice mix with vibrant tastes, colors and textures from an array of ingredients — halibut, scallops, mussels, chorizo and piquillo pepper among them — to dress up any occasion. Bonus: The venue is steps from boat parade viewing.

A pavlova is a meringue-based dessert; a vacherin suggests an ice cream cake. Amelia Marneau, pastry chef/co-owner at the French bistro, goes beyond the best of both with Between a Pavlova and a Vacherin. The gorgeous construct stars grapefruit in several guises, hazelnut biscuit Joconde and meringues. It’s an unforgettable cap to any special evening.