Start with sautéed baby artichokes with pistachios or sea scallops with wild mushrooms in a balsamic glaze and move on to spaghetti and lobster, papardelle in lamb ragu, or whole Dover sole at this popular Upper East Side spot, which has just built a new heated enclosure and will be open for lunch and dinner.

The buzzy Hellenic spot added five heated individual greenhouses to its trellised outdoor seating area located just off Central Park. Crispy octopus and classic tomato and feta salad are great choices to kick off the new year, and fresh fish is available by the pound. For those who prefer meat, the lamb chops are perfectly charred. Though dinner can be steep, lunch is a bargain at $29.50, even on New Year’s Day.

This latest location of the French steakhouse opened in Midtown West last month, and the outdoor space has a 40-foot high glass ceiling with open sides and heated floors. Brunch will feature raw bar items as well as prime rib, escargots and a selection of eggs dishes. Plates for two are easy to share, including Chateaubriand, dry-aged tomahawk rib-eye, and broiled lobster.

This Flushing spot has been popular with its enclosed tent and a heater at each table. Among the signature dishes are the classic ma po tofu, green spicy bass (swimming in a soy-based sauce and showered with chopped chives), and diced chicken with lotus (the house-pickled root gives a wonderful sour contrast to the heat). The mix of jasmine and sticky rice is a perfect conduit for feisty sauces, and for those who like things a little milder, the kitchen is happy to adjust.

The new American bistro just installed 22 heated greenhouses with stellar views of the Manhattan skyline. Try a brunch of buttermilk fried chicken and warm sticky buns with salted caramel, or a veggie omelet if you are sticking your new year’s resolution. Dinner options include day boat scallops with blood orange sabayon and leeks; and a short rib grilled cheese sandwich with tomato jam.

Kick off 20201 in a beautiful heated back patio reminiscent of a Spanish garden where the paella is the dish to order. A brunch-worthy bacon, egg and cheese version and veggie rendition is being offered along with the more classic chicken and chorizo or seafood varieties, and there are three different sangrias to complete a festive meal. For those who want to stray from the paella theme, huevos a la flamenco — a baked egg casserole with chorizo, potatoes, artichokes, and fava beans — is a tasty option.

Artisinal Indian cuisine and an outdoor grill are the draws at this West Village spot with creative regional fair from chef Chintan Pandya. For brunch, check out coconut uttapam waffles made from lentil and rice, served with curry leaf chutney, maple syrup and a choice of fried eggs or chicken. There’s also a Bombay sandwich made with Beyond Meat, onion, tomato and green chutney.  Dinner options include a masala lamb burger and gobi korma with cauliflower, cashew, yogurt and cardamom.

Twelve cozy new individual chalets with “fireplace heaters’’ and soft furnishing are now open at Andrew Carmellini’s brasserie in Noho. Brunch dishes include lemon pancakes with fresh berries; croque madame with house-cured ham and fried egg; and gravlax Benedict on an everything brioche. Though dinner is price fixed at $125, the same menu is offered at a 4 p.m. seating for $85.

You don’t have to choose between breakfast or pizza at this Williamsburg Italian beer and wine garden because a hybrid of the two is offered here with pancetta and a sunny side up egg.  Brunch also features French toast and eggs baked in a spicy tomato sauce, while dinner highlights include housemade lasagna, hangar steak and chicken Milanese. Heated seating is available in the garden or rooftop as well as on the tented sidewalk.

The new hotel will be serving an upbeat brunch with live music in its fully ventilated winter beach-themed dining area on the pool deck, which is filled with candles, Sherpa throws and pampas grass. Choose raw bar platters, bowls of everything from overnight oats to chia pudding, roasted squash salad, or a burger with ground beef and bone marrow; then wash it down with an espresso martini.