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.
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.
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.
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.
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.