’Tis the season for holiday entertaining, and we’ve enlisted the help of the most stylish hosts we know to serve up their party tricks for a holiday hosting mini-series. Dress code festive, RSVP requested. À Table!
“A dinner party menu doesn’t need to impress; it needs to welcome,” says Brigette Romanek. Her party philosophy is simple: A low-key aperitivo that evolves into an intimate dinner, a smaller table where conversation flows easily, and hearty food devoid of pretension but packed with seasonal flavor. “I adore big fêtes, but there’s something magical about those smaller gatherings where people settle in, laugh, linger, and feel truly exhale.”
Her approach to a holiday dinner follows suit. True to form for the A-list interior designer, setting the tone for the evening starts with setting the table: “My table is never overly ‘done’,” she explains. “I approach it the same way I design interiors: start with emotion, then layer texture, color, and form.” Here, mismatched dinnerware creates a sense of cozy conviviality that doesn’t take itself seriously—although, given that the plates in question are Ginori 1735, the whole thing still feels elegant. Winter citrus is scattered throughout, and a cheese board takes up permanent residency on the table for guests to pick at at their leisure. An antique candle holder centerpiece is just as much a focal point as is the gravy server—a piece made by her daughter, Willow.
“I love a table with soul: A touch imperfect, a touch surprising, always warm,” says the designer. “The passing of plates, the pouring of a glass of wine for your neighbor… it can all add to that level of intimacy we look for in sharing space with our closest friends and family.”
Ahead, Romanek shares a behind-the-scenes look at her approach to holiday entertaining—including her secret to the perfect guest list, and why chocolate cake is always a hit dessert.
“I wanted to add this sense of layering with sheepskin mats on the chairs for a few different reasons. First, they add warmth to the overall feel of the table: It’s important for you and your guests to feel cozy before eating a warm meal together to celebrate the holidays. Also, I love mixing high-end with more affordable pieces–these rugs are from IKEA. Overall, my idea was to create a design that didn’t speak to just one group of people; I wanted it to feel festive and beautiful, while not using colors or elements that can be associated to one religion or belief. There is so much hate and division happening in the world; the holidays should be a more inclusive time of the year where the most important things are to enjoy special moments with loved ones, gather with your community, and create memories that will last a lifetime.”
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“When I’m hosting, I dress for movement, elegance, and a touch of drama. I love a strong silhouette—a silk trouser, a sculptural top, maybe a hint of metallic. Clothing should make you feel powerful, but relaxed. My go-tos are Khaite, The Row, Gabriela Hearst, Duro Olowu and of course a beautiful vintage piece when the mood strikes. Dark, rich tones hold up beautifully under candlelight and are wonderfully forgiving if the night gets lively—which mine often do.”
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“I love pieces that feel crafted and soulful. Some favorites right now: Richard Ginori 1735 for ceramics, Our Place for glassware that feels modern, and anything vintage—imperfect, but full of history. And I’m endlessly inspired by artists who blur the line between decor and sculpture.”
“I think about flavor, color, and ease. I want dishes that are generous but not fussy. Something roasted and aromatic, something bright and crunchy, something homey. I love leaning into market produce; citrus in the winter, herbs no matter the season. For this, we served a very hearty meal: A heavy soup with a large crusty bread, a nice filet, roasted potatoes, and nice pour of a cabernet. For dessert, we had a big chocolate cake and ice cream. It was my goal to have everyone leave full and happy.”
“A bar cart is a must. It’s a small stage where guests get to play. I usually offer one signature cocktail, great wine, and something sparkling, because sparkle belongs everywhere. Signature cocktails should be batch-friendly and beautiful: citrus, herbs, and a gorgeous garnish go a long way. I call them ‘effortless luxuries’.”
“Candles are non-negotiable. I love a combination of tapers and low votives to build dimension. Flowers can be wild or understated—I adore mixing a beautiful single stem with smaller, unexpected greenery.
I always include one or two tiny details that delight my guests: a hand-written note, a special napkin ring… something that whispers, I thought of you. With this setup, I included sprigs of lavender on the table. It’s known to help people relax, which is something I always say everyone needs to do, especially during the holiday season. Finally, I included a small little gravy server that my daughter Willow made me when she was just a child. These little family trinkets welcome my guests into my family and help continue the idea of storytelling through design.”
“Showing up with negative energy. Everything else—spills, lateness, dietary needs—we can work with. But energy sets the tone.”
“A mix of Sade, Solange, Miles Davis, Al Green, Frank Sinatra, Mariah Carey, and old-school classics that make people sway in their seats. Nothing too aggressive—just warm, soulful, and layered.”
“I curate the group like a living room: varied textures, complementary personalities, and good energy. The right mix of storytellers, listeners, creatives, thinkers. People who will genuinely enjoy each other.”
“I prepare as much as I can ahead of time: a mostly make-ahead menu, a bar setup, a table set earlier in the day. Lighting adjusted before anyone arrives. Then, I let the night unfold. A host’s calm is contagious.”
