(Photo: Hannah Whitaker/New York Magazine)

Amazing the number of gastronomes you meet these days who airily dismiss the idea of eating turkey on Thanksgiving. Too tough, too dry, too bland, they say, and besides, the Pilgrims ate venison. There’s good news, however, from the East Village sandwich shop Porchetta, where Sara Jenkins is offering a heat-and-eat porchetta—the great Italian boneless stuffed pork roast—as a turkey alternative. At $30 a pound, it’s not cheap, but it goes nicely with all the traditional fixings, and the anti-turkey snobs at the table will love you for it (for pickup until Thursday morning; 110 E. 7th St., nr. First Ave.; 212-777-2151).

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• Archive: “Restaurant Openings & Buzz”
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• Table of Contents: Nov 30, 2009 issue of New York | Subscribe!