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Talking Turkey

The hard sell from Butterball notwithstanding, Thanksgiving need not be an exercise in masochism—not when so many chefs make it easy to leave the carving and cleanup to someone else.

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  1. 1. Cookshop

    156 Tenth Ave., at 20th St.; 212-924-4440

    Chef Marc Meyer’s signature local and seasonal slant finds expression in a Hudson Valley turkey, black-trumpet mushrooms, root-vegetable potpie, and cranberry granita; $60.

  2. 2. Craft

    43 E. 19th St., nr. Park Ave. S.; 212-780-0880

    A caviar garnish here, a foie gras terrine there, and a pumpkin-fritter finale, courtesy of supreme pastry chef Karen DeMasco; $115.

  3. 3. Quality Meats

    57 W. 58th St., nr. Sixth Ave.; 212-371-7777

    This stylish steakhouse beefs up the traditional turkey and stuffing with choices like braised short rib and roasted sirloin of beef with grits; $79 prix fixe.

  4. 4. Keens Steakhouse

    72 W. 36th St., nr. Sixth Ave.; 212-947-3636

    Even without the Quattro Farms organic free-range turkey and the candied yams with marshmallows, this cozy historic landmark exudes the essence of Thanksgiving; $78.

  5. 5. DB Bistro Moderne

    55 W. 44th St., nr. Sixth Ave.; 212-391-2400

    Forgo the foie gras burger just once in favor of an organic bird (breast, roasted; legs, stuffed) from Pennsylvania’s Four Story Hill Farm; $69.


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