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Let the Pros Host

From Astoria to Park Slope, here are 29 restaurants that will be serving Thanksgiving dinner.

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Betony's Thanksgiving offerings.   

Uptown

Arlington Club
1032 Lexington Ave., nr. 74th St.; 212-249-5700
In addition to the standard menu, this Upper East Side steak and sushi house will be offering a variety of autumnal dishes crafted specifically for the holiday. Start with winter kale salad with roasted squash ($15) or butternut-squash soup with kale chips ($12), then make way for the main special: a cider-brined turkey served with stuffing, celery-root purée, and a seven-peppercorn gravy ($32).
A la carte

Betony
41 W. 57th St., nr. Sixth Ave.; 212-465-2400
Indulge in a four-course feast of roasted root veggies, potato mousseline, beef tenderloin, lobster, and, of course, classic turkey. For dessert, pick from an array of aromatic pie offerings like apple Cheddar, pumpkin, and pecan bourbon. Or amp up the decadence with a malted chocolate tart.
Four courses, $145; children 12 and under, $60; optional wine pairing, $115

The Cecil
210 W. 118th St., at Saint Nicholas Ave.; 212-866-1262
Priding themselves on opening the first Afro-Asian-American brasserie in New York, partners Richard Parsons and Alexander Smalls, along with chef Joseph "JJ" Johnson, will present a Thanksgiving menu that represents their signature fusion. Think collard-green salad, spiced pumpkin soup, and tofu dumplings. The turkey is brined for two days in a palm-sugar mixture and served alongside cornbread dressing, giblet gravy, and braised greens. For dessert, choose between a warm apple-fig cobbler and pecan-praline pie.
Three courses, $55

Daniel
60 E. 65th St., nr. Madison Ave.; 212-288-0033
Daniel Boulud’s French-inspired menu will have even the most patriotic Francophiles feeling thankful. Choose between stylish appetizers like the “Mosaic of Venison,” foie gras with daikon radish and confit chestnut, and a Maine peekytoe-crab salad with Honeycrisp apple and celery root. The duo of red bourbon turkey is the most traditional entrée, with stuffed cabbage and layered root vegetables. Alternative options include a bacon wrapped yellowfin tuna and a wagyu-beef tenderloin. If wine is on your agenda, an optional pairing will be available.
Three courses, $185; optional wine pairing, $95

Momofuku Má Pêche
15 W. 56th St., nr. Fifth Ave.; 212-757-5878
David Chang’s small-plate-centered outpost in the Chambers Hotel will be running a three-course, family-style spread for both lunch and dinner on Thanksgiving Day. You’ll find typical Chang creations like raw fluke with coconut, cilantro, and amaranth and fried beef short rib with daikon, turnips, and coriander, alongside holiday headliners like roasted baby beets and duo of turkey with squash, wild rice, and cranberry jus. While the restaurant doesn’t normally serve sweets, expect to finish the meal off with either a honey ice cream with tea biscuit or a chocolate-based dessert with sweet-potato-and-lime sorbet.
Three courses, $75

Midtown

Aretsky’s Patroon
160 E. 46th St., nr. Third Ave.; 212-883-7373
Centered amid the Midtown East bustle, this New American restaurant’s three-course menu will offer three entrée options: roast turkey with cranberry-kumquat sauce, a Chateaubriand steak with roasted shallot, and halibut with chanterelle and lobster-yuzu sauce. On the dessert menu, a pumpkin pot de crème sticks out aside an apple turnover and pecan pie.
Three courses, $95; Children, $45

Artisanal Fromagerie Bistro
2 Park Ave., nr. 32nd St. 212-725-8585
Take advantage of this five-course, French-American prix-fixe featuring options like acorn-squash ravioli, foie gras torchon, halibut with sweet potato, a roasted Amish Farms turkey with chorizo-cornbread stuffing, and pumpkin-praline cheesecake with cranberry marmalade. And since this place is serious about cheese (as you might have guessed from the name), guests will receive a complimentary cheese-and-wine basket after their meal.
Five courses, $85; two courses for children, $60

La Pecora Bianca
1133 Broadway, nr. 26th St.; 212-498-9696
An alum of Massimo Bottura’s iconic Osteria Francescana, chef Simone Bonelli will prepare a homespun, Italian-inspired menu for the restaurant’s first Thanksgiving. The prix fixe menu will include a kale salad with spiced walnuts and blue-cheese dressing, handmade pumpkin tortolloni, and roasted free-range turkey with wild-mushroom stuffing. Then there’s apple-and-cranberry crostata with crème anglaise to finish things off.
Four courses, $65

Lupulo
835 Sixth Ave., at 29th St.; 212-290-7600
George Mendes’s food hall will prepare a holiday menu filled with the comforting Portuguese cuisine he's known for. Dishes will include barely warmed scallops seasoned with yuzu kosho, finger limes, and pickled shiitakes, as well as a whole roasted turkey with morcilla-sausage stuffing, potato purée, and roasted vegetables stewed in the aromatic turkey juices. On the dessert menu, you’ll find pumpkin filhozes — hand-rolled donuts with salted caramel and dark-chocolate sauce.
Three courses, $65

Maialino
2 Lexington Ave., nr. 21st St.; 212-777-2410
Danny Meyer’s Roman trattoria will be offering a few separate menus in celebration of the holiday. The first, an “Italian-American Thanksgiving,” includes chestnut soup with roasted Brussels sprouts; pumpkin tortelli; heritage turkey with polenta, kale-sausage stuffing, and cranberry mostarda; and a spiced apple cake for dessert. The second is a reflection of the restaurant’s classics, offering turkey soup, tonnarelli with pecorino, roasted suckling pig with rosemary potatoes, and a pumpkin tart with sugared pumpkin seeds and whipped cream. The third menu is for kids and features a turkey pot pie with mashed potatoes for an entrée.
Four courses, $95; four-course kid’s, $55

Riverpark
450 E. 29th St., at First Ave.; 212-729-9790
If you’re looking for a Thanksgiving meal where the veggies share the spotlight, this farm-to-table concept will be featuring a three-course menu with a colorful selection of seasonal vegetables. Starters like heirloom squash with pomegranate and pumpkin-seed pesto offer a crisp entryway to the main courses, like the classic free-range turkey with a Brussels-sprouts-and-apple hash. Veggie lovers can also delight in the roasted-vegetable plate, with cauliflower, romanesco, carrots, celery root, salsify, and cipollini onions. Dessert options include a brown-butter ice cream and a couple of classic pies.
Three courses, $145; children 12 and under, $75

Downtown

Bell Book & Candle
141 W. 10th St., nr. Waverly Pl.; 212-414-2355
Start with rooftop-grown mixed greens or butternut-squash soup with fried sage, but for dinner there’s only one entrée on the menu. Prepare for sourdough-sage stuffing, chive mashed potatoes, Brussels sprouts with bacon, cranberry sauce, and roasted sweet potato all arranged around a Lancaster-sourced heritage turkey. Once you're sufficiently stuffed, the meal will end on a sweet note with brown-bag apple pie and crème fraiche ice cream.
Three courses, $55; children under 10, $30

Colicchio & Sons
85 Tenth Ave., at 15th St.; 212-400-6699
Chef Tom Colicchio and executive chef Chris Lavey will be rolling out a four-course feast for Thanksgiving night. They’re sourcing the turkey locally, from Murray’s Farm, and the dessert line-up features a warm and decadent semolina bread pudding served with huckleberry, burnt orange, and pecan-pie ice cream.
Four courses, $145

DBGB Kitchen & Bar
299 Bowery, nr. Houston St.; 212-933-5300
Classic fall starters like butternut-squash soup with warm goat cheese and a roasted-beet salad with pumpkin-seed crumble make way for the starring main: roasted turkey atop a smoked dark-meat stuffing. There’s always room for comforting autumnal desserts like both pumpkin and pecan pies and an apple-crisp tart. Oyster offerings, sausage plates, burgers, and more may be ordered à la carte.
Three courses, $60; two-course children’s menu, $25

Dirty French
180 Ludlow St., nr. Houston St.; 212-254-3000
This French bistro, made “dirty” by its plethora of cultural influencers, will be celebrating the traditional in its typical nontraditional style. On Thanksgiving Day, the chefs will be offering a three-course menu with creative takes on bourguignon, carpaccio, and tartare. As a main, they’ll be serving a rôti-turkey dish, which is based off their popular chicken and crêpes for two. And for dessert, look forward to a chocolate-pecan-bourbon tarte and baked Alaska.
Three courses, $95

Edi & the Wolf
102 Ave. C, at 7th St.; 212-598-1040
This Viennese tavern will be melding its authentic Austrian cuisine with holiday favorites for a prix fixe menu that takes comfort food to another level. Roasted oysters and beef tartare precede a family-style spread of either turkey with white sweet potatoes, traditional spaetzle with Brussels sprouts and butternut squash, or poached cod with a sunchoke purée. Lastly, choose between apple strudel with salted-caramel ice cream and pumpkin-pie cheesecake.
Four courses, $63

The Gander
15 W. 18th St., nr. Fifth Ave.; 212-229-9500
The all-American sister to Jesse Schenker’s Recette, this Flatiron restaurant specializes in nouveau-American cuisine, which means it'll be serving roasted Brussels sprouts with bacon (foie gras supplement, $10) and its legendary sea-trout tartare as a precursor to what everyone’s craving — roast turkey with gravy and cranberry dressing. For dessert, try a new spin on some traditional flavors with a pecan bar with brown butter and Guinness gelato or pumpkin panna cotta with hazelnut feuilletine and spiced chantilly cream.
Four courses, $85; children 10 and under, $35

Hearth
403 E. 12th St., at First Ave.; 646-602-1300
This rustic Tuscan-American eatery will be hosting a three-course dinner to highlight its killer turkey dish, which is roasted, braised, and served beside a caramelized-leek-and-sage stuffing and cranberry purée. Other specialty dishes include the sautéed rapini with garlic bread crumbs and a pumpkin-seed brittle for that final note of sweetness.
Three courses, $98; children 12 and under, $48

Sotto 13
140 W. 13th St., nr. Seventh Ave.; 212-647-1001
For those who fear having to choose between turkey and prime rib, look no further than this Italian-centric, family-style Thanksgiving dinner. Diners will start off with three antipasti dishes with choices ranging from the decadent (foie gras and wood-fired meatballs) to the virtuous (butternut-squash soup and beet salad). Entrée options include herb-roasted prime rib with salsa verde, turkey osso bucco with butternut-squash risotto, mushroom involtini with pumpkin purée, and, for the truly ravenous, a new spin on turducken (roasted turkey stuffed with a duck-and-chicken medley).
Three courses, $60

The Standard Grill
848 Washington St., at 13th St.; 212-645-4100
This Meatpacking hot spot is putting an upscale twist on the typical Thanksgiving dinner. The three-course menu features a cornucopia of harvest favorites — butternut-squash soup with spiced apple-and-cardamom cream, autumn salad with bitter greens and persimmon, and a mushroom risotto with buckwheat and shaved Parmigiano. But the real focus here is on the entrées, with roasted turkey with chestnut-and-fig stuffing, Atlantic halibut in brown butter, and slow-braised short rib all on offer.
Three courses, $65

Recette
328 W. 12th St., at Greenwich St.; 212-414-3000
At Jesse Schenker’s West Village favorite, the four-course menu is simple and satisfying. The first course, a refreshing haricot vert salad, combines shallots and almond streusel with bay scallops. Course number two follows up with a plate of roasted monkfish paired with pumpkin and pancetta and sage succotash. The main aims to fulfill all your Thanksgiving cravings on one plate with turkey, sausage bread pudding, mac and cheese, and cranberries. Finally, a squash tart with lemon-buttermilk ice cream will be served for dessert.
Four courses, $85

Pearl & Ash
220 Bowery, nr. Prince St.; 212-837-2370
Head to the Bowery for new chef Trae Basore’s first Thanksgiving menu. The restaurant specializes in small plates, so expect to see six courses heading your way. Offerings like farm egg with wild mushrooms and mascarpone and black bread with cultured butter and fried sage highlight the establishment’s signature creative style. But the turkey dish with pumpkin and six-day brisket with Yukon-gold potatoes will amply satisfy any traditional yearnings.
Six courses, $75

Brooklyn

Blue Ribbon Brooklyn
280 Fifth Ave., at 1st St., Park Slope; 718-840-0404
The Bromberg brothers’ Brooklyn location will be churning out some à la carte holiday specials, both sweet and savory, to supplement the regular menu. Appetizers like star-anise-cured salmon with jicama-and-curry aïoli ($16) exemplify the restaurant’s year-round leanings toward fresh seafood. The entrée specials will be a roasted turkey with sweet-potato purée, Brussels sprouts, bacon, and cranberry sauce ($32) and seared scallops with grits, sweet corn, and lobster emulsion ($28).
A la carte

Buttermilk Channel
524 Court St., at Huntington St., Carroll Gardens; 718-852-8490
While this Carroll Gardens comfort-food favorite is normally known for its fried chicken, it’ll be transforming its menu into a three-course Thanksgiving prix fixe (with oysters available à la carte). Start with a cauliflower-and-leek soup with brioche croutons or an autumn salad of roasted root vegetables and chard tossed in a walnut vinaigrette. Then dig into the main entrées: a cider-brined turkey with buttermilk-whipped potatoes, stuffing, cranberry-ginger sauce, and caramelized-onion gravy, plus a sweet-potato-and-butternut-squash gratin with roasted Brussels sprouts and chestnut butter. For dessert, pick from a selection of pies.
Three courses, $55

L’Antagoniste
238 Malcolm X Blvd., at Hancock St., Bed-Stuy; 917-966-5300
For its very first Thanksgiving, Amadeus Broger’s Bed-Stuy bistro will be fueling the pumpkin craze with a three-course menu loaded with everyone’s favorite squash. The first course offers a choice between pumpkin soup and pumpkin soufflé, while the main entrée features a pumpkin risotto with goat cheese, as well as chestnut turkey with a red-wine-reduction sauce, served with mashed potatoes and stuffing. For dessert, take your pick between pumpkin tart and pumpkin sorbet.
Three courses, $38

Maison Premiere
298 Bedford Ave., nr. Grand St., Williamsburg; 347-335-0446
Give your evening a dash of New Orleans flair at this Williamsburg oyster-and-cocktail den. Oysters will be offered à la carte until 1 a.m., but from 2 to 9 p.m., chef Lisa Giffen’s menu will feature a rich chestnut ravioli with mascarpone, and corn custard with lobster, leading up to a heritage turkey breast with mirliton stuffing, potato purée, and cranberry. For alternative seafood options, try the sea scallops with farro and butternut squash or the hake with smoked onion and carrot. The cocktail list has a bit of an absinthe obsession, so don’t miss the absinthe panna cotta on the dessert menu.
Three courses, $65

Meadowsweet
149 Broadway, nr. Bedford Ave., Williamsburg; 718-384-0673
Michelin-starred chef and Dressler alum Polo Dobkin will host a three-course Thanksgiving dinner at his Williamsburg establishment. His cuisine borders New American and Mediterranean, so his specialty menu will include fresh raw oysters, crispy baby artichokes, and smoked salmon, in addition to heartier American dishes like roasted and braised turkey with cornbread-chestnut stuffing and duck breast with acorn and delicata squashes. On the dessert menu, you’ll find a pecan-pie tart, roasted-pumpkin ice-cream pie, and some cinnamon-sugar donuts served with hard-cider ice cream.
Three courses, $85

Reynard
80 Wythe Ave., at N. 11th St., Williamsburg; 718-460-8004
The Wythe Hotel’s seasonally focused bistro is serving up a four-course prix fixe menu. Appetizers (oysters and housemade sausage) and dessert (apple pie, pumpkin-mousse cake, apple-cider sorbet, and ginger ice cream with hazelnut butter) will be served family style. Sandwiched between is a pear-and-parsnip soup and your choice of brook trout, prime rib, and turkey, all served with a cornucopia of vegetable sides.
Four courses, $85

Queens

MP Taverna Astoria
31-29 Ditmars Blvd., at 33rd St., Astoria; 718-777-2187
The chefs at Michael Psilakis’s Astoria tavern will be cooking Thanksgiving dinner the best way they know how, with plenty of olive oil and lemon. Their Greek-American menu fuses the traditional (butternut-squash soup, roasted turkey with mashed potatoes, and a spiced chocolate-pumpkin cake) with the Mediterranean (grilled Greek sausage, braised lamb shank with orzo and spinach, and a Greek yogurt topped with fruit and honey).
Three courses, $34.95


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