- If you’re looking to start your New Year’s Eve revelry with a nice dinner out, or celebrate New Year’s Day with brunch or dinner, here’s a list of some Portland-area restaurants that will be open:

OPEN NEW YEAR’S EVE

Bar Lola, Portland, 775-5652, barlola.net: Seven-course prix fixe dinner, $55 per person

BiBo’s Madd Apple Cafe, Portland, 774-9698, www.bibosportland.com: Featuring a three-course, fixed price menu for $50 per person plus tax and gratuity, with dishes such as Bibo’s Pho and Roasted Spinach and Lobster Stuffed Salmon Roulade.

Bintliff’s, Ogunquit, 646-3111, www.bintliffsogunquit.com: Reservations recommended

Bresca, Portland, 772-1004, www.restaurantbresca.com: Five-course, fixed price menu for $75 with optional wine pairings. Menu will be a tribute to the time Chef Krista Kern spent working in Paris at Guy Savoy. Seatings from 5:30 to 8:30 or 9 p.m.

Charlie Beiggs, Windham, 892-8595, www.charliebeiggs.us: Reservations until 6 p.m., kitchen closes at 7 p.m.

Cinque Terre, Portland, 347-6154, www.cinqueterremaine.com: Regular a la carte menu as well as a four-course tasting menu with a holiday flair, $50 per person. Dishes include Maine Lobster and Countneck Clam Risotto and Roasted Beef Tenderloin.

DiMillo’s, Portland, 772-2216, www.dimillos.com/restaurant: Featuring a DJ and dancing in the lounge, party favors and midnight countdown.

DiSanto’s, Gray, 428-4300, www.disantosrestaurant.com: Serving 11:30 a.m. to 10 p.m.

Duckfat, Portland, 774-8080, www.duckfat.com

El Rayo, Portland, 780-8226, www.elrayotaqueria.com: Featuring happy hour food and drink specials all day long, from 11 a.m. to 9 p.m.

The Farmers Table, Portland, 347-7479, farmerstablemaine.com: Open 5 to 9:30 p.m.

Figa, Portland, 518-9400, figarestaurant.com: Two seatings at 5:30 and 7:30 p.m., party 10 p.m. to midnight with hors d’oeuvres, music and cash bar, $30 per person.

555, Portland, 761-0555, fivefifty-five.com: Dinner from 5 p.m., serving a five-course meal for $90 per person, excluding alcohol, tax and gratuity. Open until 1 a.m. Midnight champagne toast and balloon drop. Reservations strongly recommended.

Fore Street, Portland, 775-2717, www.forestreet.biz

The Frog & Turtle, Westbrook, 591-4185, www.thefrogandturtle.com: Five-course sample menu, raw bar, cheese table, hor d’oeuvres and caviar, champagne toast at midnight, $70 per person plus tax and 20 percent gratuity.

Havana South, Portland, 772-9988, www.havanamaine.com: Featuring an open seating, four-course prix fixe menu with add-ons for $49 per person, seating begins at 4:30 p.m., Primo Cubano playing all night.

Hugo’s, Portland, 774-8538, hugos.net: Special multi-course, prix-fixe tasting menu for $95 per person, starting at 5:30 p.m.

Inn on Peaks Island, Portland, 766-5100, www.innonpeaks.com: Open

8:30 p.m. to 12:30 a.m., featuring island band 43/70, $10 cover, hors doeuvres and drink specials.

Jonathan’s, Ogunquit, 646-4777, www.jonathansrestaurant.com: Featuring four-course dinner. Early seating 4 to 6:15 p.m., $60 per person including tax and gratuity. Late seating $93 per person including tax and gratuity, 7 to 10 p.m., party favors, champagne toast, DJ.

Local 188, Portland, 761-7909, www.local188.com

No. 10 Water Restaurant, Captain Daniel Stone Inn, Brunswick, 373-9299, www.captaindanielstone.com: Five-course wine tasting dinner that kicks off with a 6 p.m. reception, $65 per person, not including tax and gratuity, attendance limited to 100 guests.

On the Marsh, Kennebunkport, 967-2299, www.onthemarsh.com: Open 5:30 to 7 p.m. and 8:30 p.m. to midnight.

Paciarino, Portland, 774-3500, www.paciarino.com: Featuring a different menu that includes salad, crostini, salumi plate served with warm bread, lasagna, tagliatelle with porcini sauce, lobster ravioli, spinacino with melted butter and sage, maccheroni with salsiccia, and cotechino with lentils (a traditional Italian plate for New Year’s Eve).

Ribollita, Portland, 774-2972, www.ribollitamaine.com: 5 to 11 p.m.

Robinhood Free Meetinghouse, Georgetown, 371-2188, www.robinhood-meetinghouse.com: Open 5 to 10 p.m.

The Salt Exchange, Portland, 347-5687, thesaltexchange.net. 5:30 to 11 p.m. Menu features House-made Truffle Pappardelle Pasta, Salt Crusted Local Fish and Rabbit Loin Shabu Shabu. Complimentary champagne at the door for guests with reservations.

Sea Glass at Inn by the Sea, Cape Elizabeth, 799-3134, www.innbythesea.com: Featuring prix fixe menu for $75 per person or $100 with wine flight. Includes dishes such as Black Pepper Roasted Rack of Lamb and Butter Roasted Lobster.

Sonny’s, Portland, 772-7774, sonnysportland.com

Vignola, Portland, 772-1330, www.vignolamaine.com: Four-course menu for $42.50 per person, excluding tax and gratuity. Includes dishes such as Grilled Vea Tenderloin and Maine Lobster Cannelloni, plus old-fashioned spiced doughnuts for dessert.

Walter’s, Portland, 871-9258, www.waltersportland.com: Regular menu, open until 1 a.m.

OPEN NEW YEAR’S DAY

Bintliff’s, Ogunquit, 646-3111, www.bintliffsogunquit.com

Bresca, Portland, 772-1004, www.restaurantbresca.com: Five-course, fixed price menu for $75 with optional wine pairings. Menu will be a tribute to the time Chef Krista Kern spent working in Paris at Guy Savoy. Seatings from 5:30 to 8:30 or 9 p.m.

DiSanto’s, Gray, 428-4300, www.disantosrestaurant.com: Serving 11:30 a.m. to 9:30 p.m.

Duckfat, Portland, 774-8080, www.duckfat.com

El Rayo, Portland, 780-8226, www.elrayotaqueria.com: Open as usual, featuring a few brunch specials.

Fore Street, Portland, 775-2717, www.forestreet.biz

Hugo’s, Portland, 774-8538, hugos.net: Special multi-course, prix-fixe tasting menu for $95 per person, starting at 5:30 p.m.

Local 188, Portland, 761-7909, www.local188.com: Open for brunch as usual. On New Year’s night, the restaurant will host “the great paella feast.” Diners get endless paella for just $10 per person.

Robinhood Free Meetinghouse, Georgetown, 371-2188, www.robinhood-meetinghouse.com, Open 5:30 to 8 p.m.

The Salt Exchange, Portland, 347-5687, thesaltexchange.net. Open as usual, 11:30 a.m. to 3 p.m. and 5:30 to 10 p.m.

– Compiled by Meredith Goad, Staff Writer