Area Restaurants Cook Thanksgiving Dinner
With Thanksgiving a little more than a week away, it is time to start planning your holiday menu. If thoughts of getting up at 4 a.m. to clean and stuff a turkey, peel potatoes, candy some yams and bake some pumpkin pies, several area restaurants are offering to keep you out of the kitchen and enjoying the parade and football games. Some will do the cooking for you, so you can let your guests think you have been up slaving over a hot stove half the night, while others will be open to feed you and your family. Either way, you better make your reservations now before it is too late.
5120 MacArthur Blvd. NW
In anticipation of the gluttonous feast of turkey and pie that awaits on Thanksgiving, the classic Belgian French bistro located at 5120 MacArthur Blvd. NW will host its second annual “Stretch Your Belly” party. Guests can stuff their faces with unlimited Blue Bay mussels with cream, endive, sweet potatoes and dry vermouth paired with Belgian fries and Affligem Blonde Ale, or Carbonade a la Flamande, a traditional Belgian sweet-sour beef and onion stew paired with Belgian fries and gouden carolus for $29.95 per person. The special is available from 5-10 p.m. on Nov. 26.
Thanksgiving Day to go
1324 14th St. NW
B Too is taking offering guests a whole feast to go. The B @ Home Thanksgiving feast offers two sizes of stuffed roasted turkey: a 15-17 pound turkey that feeds eight for $179 or a stuffed turkey breast that feeds four for $80. Both come with macaroni and cheese, bourbon sweet potato puree with marshmallows; chef’s grand mama gravy; Grand Marnier cranberry sauce; and Brussels sprouts and chestnuts. Additional sides can be added for $12.95 for a four person serving including creamy coconut butternut squash soup, chestnut soup with chorizo, potato gratin, grilled root vegetables, green beans and bacon, baked apple cranberry sauce, braised endive, pears in red wine, and B Too style stuffing. Pumpkin Pie with waffle and pumpkin cream and pecan maple pie are available for $24 each. Orders can be placed by calling 202-627-2800 by Nov. 24. Orders will be available for pick up at B Too on Thanksgiving Day between 10 a.m. and noon.
Blue Duck Tavern
24th and M Streets NW
Blue Duck Tavern is offering a three-star feast to-go for $350. Orders must be placed by 5 p.m. on Nov. 21. The take-it-home Thanksgiving dinner includes a 10-12 pound free-range roasted turkey from the Earth N Eats family farm in Waynesboro, Pa. It also includes two freshly baked breads and four traditional sides from the restaurant’s menu. Two seasonal pies are also included. Dinners must be picked up at the restaurants pastry pantry between 1-5 p.m. on Nov. 27 or 11 a.m.-2 p.m. on Thanksgiving day. Orders can be placed at https://www.giftrocker.com/BlueDuckTavernThanksgiving. Be sure to specify the date and time of pick-up.
701 Pennsylvania Ave., NW
A classic Thanksgiving feast with a three-course, prix fixe holiday menu priced at $48 per person will be available from 11 a.m.-9 p.m. on Thanksgiving Day. Executive chef Benjamin Lambert will be preparing a variety of starters such as potato lemongrass soup with mussels, cilantro and chili threads; crab beignets with frisée and almond romesco; and duck-chestnut meatballs with Brussels sprouts, green farro and quince ketchup. For the main course guests can order grilled pork loin with apple puree, Brussels sprouts, n’duja, cipollini onions and cider glaze; roasted turkey with sweet potato puree, stuffing, cranberry compote and gravy; Norwegian salmon with mustard spaetzle, rapini, pecans and pomegranate molasses; and orecchiette with wild mushrooms, Swiss chard, Oloroso sherry, brown butter and pecorino. Dessert will include sticky bun parfait; chocolate ingot; pumpkin butterscotch mousse; or honey almond dacquoise. 701’s live jazz duo of piano and bass will perform during Thanksgiving service.
America Eats Tavern
1700 Tysons Blvd., McLean, inside the Ritz-Carlton Tysons Corner
Chef José Andrés will offer his interpretation of classic American food with a modern twist, emphasizing local farmers and purveyors. The traditional menu will celebrate holiday classics alongside the native ingredients of Virginia from 11 a.m.-7 p.m. The a la carte menu includes roasted Virginia turkey from Whiffletree Farm of Warrenton, Va., and turkey fritters with mashed potatoes, crispy Brussels sprouts, sweet potato fritters, turkey gravy and cranberry sauce for $28; Virginia oyster stuffing for $12; green bean casserole with house-made mushroom soup for $9; sweet potatoes with house-made marshmallow for $9; and bourbon corn pudding for $9. Pumpkin and Dutch apple pies will also be available.
3111 Connecticut Ave. NW
Executive chef Matt Kuhn’s menu highlights include sweet potato and apple soup with toasted hazelnuts, spiced crème fraîche and bacon-apple jam; smoked turkey rillette with cranberry-fig compote and rustic bread; bouchot mussels with house pancetta, truffle, sage and black garlic broth; Roman-style gnocchi with honey mushrooms, sage-walnut pesto, roasted sweet potatoes and truffle pecorino; roasted turkey breast with grain mustard-potato puree, leg confit farro-oyster mushroom “stuffing” and sage jus; pan-roasted diver scallops with truffled celery root puree, tatsoi and cauliflower-country ham meunière; and grilled coulotte steak with beluga lentil ragu, black trumpet mushrooms, crispy parsnips and foie butter. The dessert menu feature buttermilk doughnuts with bourbon-apple butter and maple mascarpone; pumpkin arborio rice pudding with fall fruit compote and candied walnut; chocolate-peanut torte with banana caramel and vanilla Chantilly cream; and meyer lemon cake with citrus olive oil and dark chocolate ice cream. The Thanksgiving menu will be served on Nov. 27th from 11 a.m.-8 p.m. and is priced at $45 per person.
1625 I St. NW
BLT Steak is offering a special holiday menu from 3 p.m.-close on Thanksgiving featuring contemporary takes on traditional favorites. Served family-style, the Thanksgiving Day menu will be available as a prix-fixe tasting menu for $68 per adult and $40 per child including starter, entrée, sides and dessert options. Starters include celery root soup with Honey Crisp apples, chestnuts and sage; kabocha squash risotto with saffron, pumpkin seeds and pecorino; and gem salad with parsnips, squash and cider vinaigrette. Entrees include roasted turkey with chestnut-sausage stuffing, cranberry-grenadine sauce and rosemary gravy; dry aged roasted prime rib with confit garlic jus and caramelized onion bread pudding; and striped bass with Brussels sprouts, kohlrabi and cranberry. Sides include chestnut-sausage stuffing; Brussels sprouts with cippolini, bacon and honey; creamed spinach; mashed potatoes; and sweet potato gratin. Desserts include cranberry spiced bread pudding with walnuts and cranberry coulis; pumpkin tart with maple ice cream; and velvet chocolate rocky road with vanilla anglaise and hazelnuts.
And everyone knows that leftovers are one of the best things about Thanksgiving. So all day on Friday, Nov. 28, the restaurant will serve Thanksgiving leftover popovers filled with dark and white turkey meat, cranberry chutney, potato puree and rosemary gravy. The popovers will be available for $10 at the bar or to-go during lunch and dinner service.
Blue Duck Tavern
24th and M Streets NW
New chef Ryan LaRoche at the restaurant at the Park Hyatt Washington will serve dishes that reflect the all-American spirit with tempting desserts created by pastry chef Naomi Gallego. On Thanksgiving day, Blue Duck Tavern will offer its a la carte breakfast menu from 6:30-10:30 a.m. to 10:30 a.m. Then, brunch into dinner service will be available from 11:30 a.m.-9 p.m. A three-course holiday meal with a selection of starters will be placed throughout the open-air kitchen for guests to help themselves to their first course. Starters will include seasonal salads, breads, meats and cheese to be followed by a choice of plated entrées and side dishes showcasing produce from regional farms. Seasonal desserts, on display in the pastry pantry, will complete the Thanksgiving feast. The holiday menu is $100 for adults and $45 for children between six and 12. Children under 6 are free.
The Bombay Club
815 Connecticut Ave. NW
In addition to the full a la carte menu, executive chef Nilesh Singhvi is preparing Thanksgiving specials including methi turkey tikka marinated with yogurt, garlic, fenugreek and grilled in a tandoor oven and served with cranberry chutney, Brussels sprout foogath and butternut squash bharta for $19.50 a person. For dessert, there will be a pumpkin brûlée with a cranberry cookie for $8. The Thanksgiving menu is offered from 11:30 a.m.-2:30 p.m. and from 5:30-10:30 p.m.
1100 New York Ave. NW
Executive chef Nicholas Stefanelli will offer an authentic Italian twist on Thanksgiving. The prix fixe menu is priced at $48 per person and will be served from noon- 8 p.m. on Thanksgiving. Starters include roasted cauliflower salad with pine nuts, golden raisins and anchovy cream; a 45 minute egg with mushroom purée and a wild mushroom salad; smoked citrus cured swordfish belly with lemon, mâche and trout roe; and beef tripe braised in tomato, parmigiano and black pepper. Entrées include heritage turkey cooked two ways, roasted breast and braised leg, with potato mousseline, bread stuffing and cranberry sauce; plancha seared diver scallops with salsify purée and a brown butter vanilla sauce; and roasted pork loin served with polenta, Brussels sprouts and mustard sauce. Dessert options include persimmon pudding with caramelized persimmon and walnut gelato; quince crostata with jasmine ice cream and huckleberry sauce; and roasted pumpkin flan with coffee crème and hazelnut butter cookie.
Central Michel Richard
1001 Pennsylvania Ave. NW
From 2-8 p.m., Central will feature a $45, three-course prix fixe Thanksgiving Dinner for adults and $25 for children under 12. Appetizer options include choices of salads such as warm spinach salad, goat cheese Caesar salad or beet-Asian pear salad with feta and oranges, and soups including classic French onion or chestnut veloute with duck confit. Traditional Thanksgiving turkey with mushroom stuffing, cranberry sauce and potato gratin, tops the entree list. For the non-traditionalists, there are additional entrée selections such as seared miso salmon with celery root, turnips and brocolini; steak frites with peppercorn sauce/ meatloaf with mashed potatoes and green beans; and vegetarian pearl pasta risotto. Dessert choices are pumpkin tart, apple tatin, or Michel’s famous chocolate bar.
City Tap House
901 Ninth St. NW
Culinary director Brian Cooke will prepare an “Orphan Thanksgiving” with specials from noon-midnight. Dishes include chantenay carrot soup with horseradish, short rib, crispy shallots and chive oil; kale and spiced sweet potato salad with Asian pear, blue cheese, candied pecan and a maple-pecan vinaigrette; Hudson Valley foie gras with spiced French toast, meyer lemon jam and peanut crumble; Spring Field Farm turkey with roasted baby sweet potato, black kale, cranberry relish and giblet sauce; Cervena venison with curry apples, Brussels sprout leaves, sunchokes and pomegranate gastrique, as well as Carolina Gold Rice risotto with roasted butternut squash, black kale, truffle and grana padano. Prices range from $11 to $42 each. For dessert, the restaurant is offering classic pumpkin pie with Chantilly cream and candied pecans; apple cake with bourbon vanilla ice cream and a caramel sauce; and dark chocolate pot de crème with caramelized banana, macadamia nuts and espresso ice cream. Desserts are priced from $8 to $10 each. The bar will be pouring several seasonal draft beers exclusively on Thanksgiving day including Imperial Doughnut Break by Evil Twin Brewing; Kentucky Breakfast Stout by Founders Brewing Co.; Barrel-Aged Project Brew (2014) by Brouwerji Hof Ten Dormaal; Abita Bourbon Street Baltic Porter by Abita Brewing Co.; The Beast Grand Cru and 5 Monks by Avery Brewing Co.; Dino S’mores by Off Color Brewing; Flying Dog The Fear Imperial Pumpkin Ale Nitro and Flying Dog The Fear 2013 by Flying Dog Brewery. Prices range from $6 to $14 by draft.
Legal Sea Foods
704 Seventh St. NW
Tyson’s Galleria in McLean, Va.
Reagan National Airport in Arlington, Va.
Legal Sea Foods will offer its full menu for traditionalists as well as stuffed turkey breast with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce. The turkey dinner is priced at $21.95 for adults and $7.95 for children 12 and under. The Chinatown restaurant is serving from noon-9 p.m., Tysons from noon-8 p.m. and the airport location from noon-4 p.m.
I600 Rhode Island Ave. NW
Executive chef Dwayne Motley is serving a Thanksgiving buffet showcasing his Southern favorites. Menu highlights include cajun deep fried turkey; brown sugar glazed ham; cornbread and andouille stuffing; macaroni and cheese; buttermilk mashed potatoes; green beans with almonds; braised collard greens; cranberry sauce; Parker House rolls, and turkey gravy. To complete the meal, dessert options include apple cobbler; sweet potato pie and pecan pie. The Thanksgiving menu will be served 11:30 a.m.-6 p.m. on Thanksgiving day and is priced at $38 per person for adults and $19 for children under 13. Guests who dine at Nage Bistro at the Thanksgiving buffet will be able to fill a 7.75 inch x 5.5 inch x 2.4 inch take-home box to enjoy leftovers the next day for $12
Guests can also order whole pies to serve in their own homes. Choices include a 9-inch sweet potato pie for $25 or a 9-inch pecan pie for $29. Orders must be placed by Nov. 24, and there is a maximum of eight pies per order. Pies can be picked up Nov. 25 or 26 from 2-4 p.m. To place an order, call 202-448-8005 and be sure to specify the date and time of pick-up.
Nopa Kitchen + Bar
800 F St. NW
In addition to the a la carte menu, executive chef Greg McCarty is offering specials such as kabocha squash salad with Bayonne ham, Asian pear and pumpkin seed vinaigrette, and roasted turkey with chestnut and herb stuffing and porcini mushroom jus.To complete the meal, seasonal desserts prepared by pastry chef Jemil Gadea include pumpkin crème with buttermilk mousse, spice cake and gingersnaps; apple tart tatin with apple cider reduction and black vanilla ice cream; chocolate pecan tart with coffee porter ice cream and toffee; and mascarpone Bavarian cream with cranberry sorbet, toasted orange meringue and pistachios. Dinner will be served from 11 a.m.-8 p.m. on Nov. 27.
The Oval Room
800 Connecticut Ave. NW
Executive chef Tony Conte is preparing a three-course holiday menu from noon-8:30 p.m. priced at $50 per person. The menu will feature burrata with persimmons, crunchy serrano and vincotto, as well as crudo of Nantucket Bay scallops with cranberry, crispy rice and Asian pear. Main courses include free range turkey with chestnut stuffing, cranberry sauce and sweet potato puree; butter-poached Maine lobster with matsutake vinaigrette and toasted pearl pasta, as well as all natural beef filet with salsify and fall spiced red wine butter. To complete the meal, dessert options include chocolate espresso cake with malt chocolate ice cream; cheesecake with brown butter apples; and pumpkin crème brûlée.
Rasika Penn Quarter
633 D St. NW
Guests can enjoy a turkey salli, turkey cooked with apricots and straw potatoes. The special turkey dish is priced at $16. The complete a la carte menu is also available on Thanksgiving Day. Rasika Penn Quarter will be open for lunch from 11:30 a.m.-2:30 p.m. and for dinner from 5-10 p.m.
Rasika West End
1190 New Hampshire Ave. NW
In addition to the a la carte menu, the restaurant will serve dum ka turkey, turkey hot pot flavored with saffron and cashew nuts. The special turkey dish is priced at $16 Rasika West End will be open for lunch from 11:30 a.m.-2:30 p.m. and for dinner from 5-10 p.m.
1101 Fourth St. SW
Executive chef Orlando Amaro will be offering a special four-course, prix fixe menu priced at $38 from 2-11 p.m. this Thanksgiving. The menu starts with an amuse of crab fritters with pimiento cheese followed by a choice of starters such as spiced butternut squash soup with pecans and micro cilantro; turkey meatballs with Stilton cheese polenta and roasted grapes, or crab and pumpkin tartar with Maryland crab meat, dilled pumpkin and maple vinaigrette. Main courses include roasted turkey with rustic stuffing, green beans, roasted sweet potato puree and cranberry sauce; Atlantic salmon with apple-cranberry relish, farro risotto and Brussels sprouts; butternut squash ravioli with caramelized apples, sage butter, goat cheese and walnuts; or pomegranate glazed pork tenderloin with couscous and roasted root vegetables. For dessert, guests can enjoy traditional Thanksgiving favorites such as pumpkin pie with a ginger cookie and cinnamon gelato or pecan pie with vanilla gelato and chocolate sauce.
1214 U St. NW
In addition to the regular a la carte menu this Thanksgiving, executive chef Mehdi Lahlou will be serving a $35 prix-fixe option including pumpkin bisque garnished with blue crab meat; roasted butternut squash salad with endive, pecans, radish, blue cheese and apple cider vinaigrette; and roasted turkey or baked whole branzino accompanied by house-made cranberry sauce, traditional stuffing, mashed potatoes, green beans and gravy. For the perfect ending, guests can select from bourbon butterscotch pudding or pecan pie. Dinner will be served from 5-11 p.m.
2800 Clarendon Blvd, Arlington
From 11:30 a.m.-3 p.m., guests can enjoy an Indian buffet with an assortment of Thanksgiving-inspired dishes priced at $14.99 per person. Then, from 4 p.m.-8 p.m. the restaurant will offer a three-course, prix fixe holiday menu priced at $35 per person, or $50 with wine pairings. Children under 12 are priced at $17.50. The prix fixe menu begins with a variety of starters such as Indian style mashed potatoes and aloo chaat papri with cranberry sauce and traditional tamarind chutney. For entrées, guests can select from tandoori turkey marinated in a yogurt sauce; oregano salmon filet marinated in a house sauce; turkey biryani, basmati rice mixed with spices and turkey; harabara malai kofta, cheese, potatoes and spinach dumplings cooked in a creamy tomato-flavored gravy; rara gosht Punjabi, roasted minced lamb cooked in a traditional Punjabi styled curry; and basil chicken kabob with a yogurt dipping sauce. Dessert is a gajar ka halwa, homemade carrot pudding topped with nuts and served hot.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.