Alexis Martin Woodall hasn’t decided what she’ll wear while celebrating at home during the 78th annual Golden Globes ceremony Feb. 28, but she’s confirmed her drink of choice: a quarter-size Moët & Chandon split bottle as a nod to the champagne brand’s sponsorship of the award ceremony, which is celebrating its 30th anniversary this year. “It will put me in mind of that moment when you’re on the red carpet and you’re handed that little bottle of champagne,” says the producer, nominated for both Netflix’s The Prom and FX’s Ratched.

Restaurateurs and wine shops around L.A. also are offering ways to make homebound celebrations on the night of the partly virtual awards show feel festive. And in contrast to last year’s Golden Globes — which served a plant-based menu (prompting complaints about “rabbit food” from some guests) — one silver lining of staying at home will be that carnivores will be free to order what they want. Among the spots creating special Golden Globes to-go menus is Culver City’s Akasha, which is offering jumbo-lump crab cakes, spring pea risotto and a gluten-free, flourless chocolate-almond torte that serves two.

Beverly Hills’ Lucques Catering has created a Globes menu that ranges from caviar and blinis, deviled eggs and Vietnamese shrimp summer rolls to roast chicken or grilled rib-eye for two, while Beverly Boulevard chophouse Jar has put together a quartet of Golden Globes specials: baby back ribs, fried chicken, a pork chop sandwich, and a family-size platter of braised short ribs.

Also planning a Globes menu is Francesco Zimone, who previously oversaw the menus for NBCUniversal Golden Globes parties and in 2019 opened L’Antica Pizzeria da Michele, the Hollywood outpost and first U.S. location of the famed Naples restaurant featured in 2010’s Eat Pray Love. “Arancini with truffles is a luxurious bite, and the margherita pizza is already cut to make that easy as well,” says Zimone of two of the items (the others are gnocco fritto, double Caesar salad and cacio e pepe spaghetti.)

Another option is The Finishing Gourmet, a company that launched in December and conceptualized by investor Paul Abramowitz and chef Robert Sulatycky. The goal: deliver a steakhouse experience to customers at home. The menu items, from bone-in rib-eyes and 7 or 10 ounce filet mignon to Kurobuta pork chops, are delivered so that each selection — no matter what degree of doneness is preferred — requires only one minute of cooking on each side to finish. It also offers sides (including sweet corn pudding and a hand-rolled ricotta mac ‘n’ cheese) and other dishes packaged to arrive at the perfect temperature. “Paul came up with the idea a year ago after the first hard lockdown [in Los Angeles], because he felt that the delivery experience for steak was really substandard, and he saw an opportunity,” says Sulatycky.

Martin Woodall says she’ll likely order from DTLA Italian restaurant Rossoblu, which offers chef Steve Samson’s bento box-like packaging of its takeout dinners. “My husband does some really cool stuff, and we wanted to come as close as possible to the experience of being in the restaurant,” explains Rossoblu co-owner Dina Samson. Rossoblu is rolling out both a seven-course Golden Globes takeaway menu and a Pizza Party Bundle, a trio of prepared pies (escarole, margherita and salami honey) that can be baked at home.

For beverage options, Esters Wine Shop & Bar in Santa Monica offers its Barrel Aged Negroni as to-go cocktails, as well as a Monte Rossa Franciacorta, a sparkling Italian wine the spot introduced to its offerings in December. (It also puts together individual cheese and charcuterie plates. “Each comes on a bamboo plate that’s sustainable and feels a little fancy, so it doesn’t require re-plating, it’s ready to go,” says Esters co-owner and wine director Kathryn Coker.)

Peter Jarjour, owner of West Hollywood’s Du Vin Wine & Spirits, recommends making an Italicus Spritz to celebrate the Globes. It’s concocted of one part Italicus (an Italian liqueur with bergamot, rose petals and lavender) and two parts prosecco or champagne (Jarjour is a fan of Billecart-Salmon Brut Rosé and Ruinart’s Blanc de Blancs), finished with an olive garnish. “It’s very nice, very easy and very delicious,” says Jarjour.

Moët & Chandon, meanwhile, is gifting magnums of its Imperial Brut to nominees, while the brand is also collaborating with delivery service Cocktail Courier to offer at-home kits that include everything needed, including glassware, to create this year’s recipe, the Moët Golden Fizz, which features notes of lemon and honey. “While this year’s Golden Globes certainly looks different, we are continuing the tradition of toasting to leading filmmakers and artists, and encouraging people to tune in and toast with Moët & Chandon as well,” Anne-Sophie Stock, vice president of Moët & Chandon, tells The Hollywood Reporter. “Whether opening a Moët Mini or ordering a Moet Golden Fizz champagne cocktail kit from Cocktail Courier, Moët & Chandon is the perfect pour to enjoy the awards ceremony and carry on the beloved traditions of the Golden Globes from home.”

Matthew McConaughey, a Golden Globe winner for 2013’s Dallas Buyers Club, is also getting into the at-home cocktail spirit, sharing a recipe for a Gold Rush that uses honey syrup, lemon juice and Longbranch bourbon, which the actor co-created with Wild Turkey master distiller Eddie Russell.

For producer Monica Levinson, a Golden Globe nominee for Borat Subsequent Moviefilm, it’s the company she will be keeping at her at-home party that means the most to her. “I get to spend the evening with my mom for the first time in a long time because she just got vaccinated [for COVID-19],” says Levinson, who will likely order from Craig’s, the West Hollywood restaurant known for its star sightings and comfort food like pigs in a blanket and honey truffle chicken. “We’ll order dinner and root for the film, but I don’t need the red carpet this year.” With her mom vaccinated, “I feel like I’ve won already.”

A version of this story first appeared in the Feb. 24 issue of The Hollywood Reporter magazine. Click here to subscribe.

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