The last hurrah.

SIP ’N’ SLURP
Champagne & Oysters
What: Pregame the evening’s shenanigans with a crustacean tower ($50-$95) chased by a special menu of rosé, cava, and small-production bubbly by the glass.
Why: 2010 left you a little shell-shocked.
When: Fri., noon-4 p.m.
Where: B&G Oysters, 550 Tremont St., South End (617-423-0550). Reservations recommended.

GUSSY UP
Party Look Prep at SalonCapri
What: Save precious carousal time (and enjoy free eggnog) while basking in treatments like a $35 updo (reg. $75) and $50 mani/pedi (reg. $65).
Why: Get your pucker ready for midnight with complimentary red lipstick application.
When: Fri., 4-8 p.m.
Where: 406 Legacy Pl., Dedham (781-320-0900). Appointments recommended.

HEAT
French Hot Chocolate at Thinking Cup
What: Steel yourself for first night festivities with a tres luxe elixir ($4-$5) of Valrhona cocoa powder from the Rhone Valley.
Why: Return for the Stumptown Coffee Roasters blends, delectable pastries, and takeaway baguette ’wiches.
When: Mon.-Wed., 7 a.m.-10 p.m.; Thurs.-Sun., 7 a.m.-11 p.m. (Closed New Year’s Day.)
Where: 165 Tremont St., Boston Common (617-482-5555).

RE-CELEBRATE
Coppa Punch Bowl Brunch
What: Stave off reality for one more afternoon with multiperson concoctions like the Hot Mint Toddy (Maker’s Mark mint julep, black tea, lemon, and milk foam) and the Winter Tiki Punch (Rhum Agricole, Pimm’s, house-made orgeat syrup, and pineapple).
Why: Defy the 2011 diet plan with the curative Hang Over ’Za (bacon, sausage, prosciutto, potatoes, mozzarella, scallions, and over-easy eggs).
When: Sun., 11 a.m.-4 p.m.
Where: 253 Shawmut Ave., South End. Reservations to 617-391-0902.

DETOXIFY
Recycle Studio
What: NYC transplant Cate Dwyer unveils a resolution-ready indoor spinning spot hosting a dozen weekly a la carte morning and evening classes ($22) in a holistic, nonjudgmental environment.
Why: Time to hop back on the exercise horse.
When: Opens Mon.
Where: 643a Tremont St., South End (617-775-0282). Reserve online at clients.mindbodyonline.com.

Photo: Food Stories / Flickr