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.

Related:

• Archive: “Food Features”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: November 20, 2006 issue of New York | Subscribe!