If you’re still wondering what to do New Year’s Eve, here are some suggestions:  Support your favorite neighborhood restaurants where you may be able to sit at the bar if they’re already booked for dinner, or think about early drinks and then home with friends–you cook or get food to-go.   It’s a good way to stay close to home, enjoy the evening and support the restaurants. Party–even in these woeful economic times–and everyone wins.

The possibilities are numerous for celebrating with many venues offering early and late seating and prix-fixe dinners of three plus courses at reasonable prices. So rather than list every place that sent Buzz a release (and many who didn’t post anything on their websites or send an email), here are some of my top picks.

Downtown/Gaslamp/Little Italy: Crescent Heights Kitchen & Lounge, Quarter Kitchen, Tabule,  Bacchus Wine Market (3 to 6pm tasting), Anthology and Enoteca Style for cheese, chocolate and Champagne.

Coronado: The Hotel Del celebrates the 50th anniversary of the movie Some Like It Hot,  Eno and 1500 Ocean also at the hotel, Candelas (Ferry Landing and Gaslamp).

East County:  Barona Valley Ranch Resort & Casino, Frida Mexican Restaurant and many other local area restaurants.

North Park: Urban Solace, Sea Rocket Bistro, Alexander’s on 30th and The Linkery, not to mention the newest wine bar Splash.  At the opposite end of 30th is Jaynes Gastropub and around the corner on Adams, the wildly popular Farm House Cafe.

Point Loma/Liberty Station:   The Pearl Hotel,  Roseville, Solare Ristorante ,  Tender Greens (perfect also for a party at home as you can order online for take-away), The 3rd Corner (also in Encinitas) Pomodoro in the old Luna Notte spot, no website: Phone: (619) 523-1301) and Mellow A Wine Bar.

Hillcrest/Bankers Hill: The Better Half, Modus, Wine Vault & Bistro, Avenue 5 Restaurant & Bar, Hexagone,(no website, 619-236-0467), Laurel Restaurant & Ba and Bertrand at Mr. A’s,

La Jolla/Del Mar:  The Marine Room, Nine-Ten Prospect, Market Restaurant & Bar, and The Grand Del Mar

The almost open Setai San Diego made a name change December 22, to Sè San Diego. The Asian word Sè loosely translates to color, quality, sensuality and physical attraction which the owners felt better defines the hotel and separates it from its sister Setai in Miami (owned by Lehman Brothers).  The idea is to brand the hotel and future properties in other cities (think Sè Las Vegas and you get the idea).  The hotel is in its soft opening and its signature restaurant Suite & Tender Bar, Lounge & Restaurant (a cute play on words, but will you think steak?) hopes to be open by Sunday, December 28.  Christopher Lee, from New York where he garnered two Michelin stars for Gilt, is the consulting chef and Bill Boyle is the executive chef for the mostly steak, raw bar and seafood menu.  1047 Fifth Ave., San Diego., 619-515-3000.

In my post Buzz from the Bar below, I inadvertently elevated Addison’s advanced sommelier Jesse Rodriguez to master sommelier.  He has not yet joined the august group that includes, here in San Diego, America’s first master sommelier Eddie Osterland.