18 NYC Restaurants for Thanksgiving Dinner in 2020
Outdoor dining, take-out turkey, and robust meal kits mean you don’t have to cook this year.
Thanksgiving is definitely going to look different for many of us this year. If we are with family, our feasts will probably be smaller, and intimate Friendsgivings may be more popular than ever. Some of us might be alone, or with only significant others or immediate family. Many of us are staying put here in NYC for Thanksgiving, instead of traveling around the country to see family. And a lot of us are hosting Thanksgiving dinner for the first time ever.
That could mean things like scorched vegetables, canned cranberries, dense pumpkin pie, and *gasp* dry turkey—but not if New York’s chefs have anything to say about it. Thankfully, the city’s restaurants are stepping up with dine-in prix-fixe and family-style dinners, takeout prepared foods, and meal kits that let customers feel like they’ve done some cooking for the holiday, even if it’s just to reheat the turkey. There’s all the traditional favorites, as well as global and gourmet spins that are sure to make this one of the most interesting holidays ever. Read on for our top picks for Thanksgiving meals across NYC.
Take-home: Dinner for four to six people, $395
This new Japanese-Italian spot is offering a fusion feast by executive chef Christine Lau for pickup. The centerpiece is a choice of turchetta (that’s turkey breast prepared in the same style as Italian porchetta) or porchetta served with truffle gravy, miso mustard, salsa verde, and cranberry mostarda. Also in the package are crispy mixed beans with golden furikake; spicy olives and seasonal pickled vegetables; seaweed focaccia; a greenmarket salad with crispy sunchokes, goji berries, Pecorino brigantaccio, and yuzu-shoyu vinaigrette; roasted carrots with sesame ponzu and chili oil; kabocha squash with pine nuts, golden raisins, and yuzu marshmallows; Japanese sweet rice stuffing with porcini and matsutake mushrooms and chestnuts; crispy rice cake lasagna with sweet Italian sausage, kimchi, scallions, and provolone; and warm apple crostata with kabocha ice cream mochi and ginger miso caramel.
How to order: Pre-order on their website from Sunday, Nov. 8 through Saturday, Nov. 21 for pickup on Tuesday, Nov. 24 or Wednesday, Nov. 25, 12–3 pm.
Dine-in, prix-fixe: Indoor and outdoor seating, $110 per person, or private dining, $150 per person
From the team behind French favorite Chez Ma Tante, elevated French bistro Le Crocodile inside the Wythe Hotel has three dine-in options for Thanksgiving. Guests can eat inside the restaurant, in its heated outdoor garden, or in Le Crocodile Upstairs, its new private dining option hosted inside converted hotel rooms on the second floor. The family-style menu begins with winter squash soup with black truffle and Waldorf salad, followed by a traditional Thanksgiving feast for the table: a juicy heritage turkey with cranberry sauce, sourdough stuffing, mashed potatoes, honey and maple-glazed carrots, and green bean casserole. For dessert, guests can choose from ice cream, a pear frangipane tart, and a slice of pumpkin pie with brandy cream.
How to order: Reservations are available on Resy.
Take-home: Dinner for six people, $295
This new Lebanese-influenced grocer and deli by chef Edouard Massih is offering a Friendsgiving takeout menu filled with Middle Eastern takes on traditional Thanksgiving items. There’s mezze like babaganoush, marinated feta, and curried butternut squash dip; shaved Brussels sprouts and kale salad; dried fig and chestnut stuffing muffins; za’atar-rubbed turkey breast and confit legs; mashed potatoes with garlic and labneh, roasted carrots with tahini, and a carrot tahini bundt cake for dessert.
How to order: Pre-order on their website by Friday, Nov. 13 for pickup on Thursday, Nov. 19 or Friday, Nov. 20.
Take-home: Dinner for two people, a la carte
If it’s just you and your boo, the a la carte portions here are small but tasty. All the classics are here, but with a gourmet twist: turkey with crispy skin, mashed potatoes with roasted garlic, green bean casserole with fennel sofrito, sourdough stuffing, maple pecan pie, and pumpkin pie. And don’t sleep on the bread options—rosemary and potato sourdough or butternut squash and toasted pumpkin seed sourdough. See the full menu with prices here.
How to order: Email firstname.lastname@example.org to request an order form to pre-order for pickup Wednesday, Nov. 25, 10 am–7 pm or Thursday, Nov. 26, 8 am–3 pm.
Dine-in, prix-fixe: Indoor and outdoor, $125 per person
Take-home: Dinner for two to four people, $295; six to eight people, $495
Make Thanksgiving Italian this year, with two meal options from Rezdôra. At the restaurant, expect six courses, including antipasto like Mozzarella di Bufala with chestnuts, handmade pasta like caramelle di zucca and strozzapretti pomodoro, a choice of braised turkey legs or beef for an entrée, and a dessert of walnut pie or chocolate budino. Or, get a family-style meal to-go with braised turkey legs osso buco style, lasagna Modenese, braised cippolini onion agro-dolce, seasonal greens, roasted honeynut squash, and focaccia. Add on desserts like olive oil cake, “torta della nonna” with walnut, or tiramisu for an additional fee.
How to order: Reservations for dining at the restaurant are available on Tock. For the meal kit, pre-order at least 72 hours in advance on Tock for delivery and pickup.
Dine-in, prix-fixe: Indoor and outdoor seating, $90 per person
Take-home: Dinner for two people, $130, $65 each additional person
Chef Alfred Portale is here to save Thanksgiving via classic American dishes served at his new restaurant Portale, or with a take-home package with all the fixings. The restaurant will have a three-course prix-fixe where guests can select dishes like roast turkey served with duck confit and sour cherry stuffing with Brussels sprouts and rainbow carrots, seared halibut with braised artichokes, mafaldine with Maine lobster, kabocha squash soup, and pumpkin mousse for dessert. If you’d rather pretend you actually cooked, pick up one of his meal kits, which includes a carved roasted turkey, stuffing, gravy, turkey broth, cranberry sauce, pureed kabocha squash soup, roasted Brussels sprouts and carrots, pull-apart rolls, bourbon pecan torta, and biscotti. Not enough? Add pies and more sides a la carte.
How to order: Reservations for dining at the restaurant are available on Seven Rooms. For the meal kit, pre-order on their website or by calling 917-781-0255 by Friday, Nov. 20 at 3 pm for pickup on Wednesday, Nov. 25, 4–8 pm. or Thursday, Nov. 26, 1–5 pm.
Mark's Off Madison
Dine-in, prix-fixe: Indoors and outdoors with heaters, $90 per person
Take-home: Dinner, $90 per person
Chef Mark Strausman, the chef of the now-closed Freds at Barneys New York, is opening his first namesake restaurant this month. For Thanksgiving, he will be serving dishes like pumpkin tortellini with butter, sage, Parmesan, and grated Amaretti cookies; roasted organic turkey served with gravy and stuffing; poached jumbo shrimp with cocktail sauce; and pecan, apple, or pumpkin spiced pie from the restaurant’s bakery. Pair it with drinks like a smoked pumpkin cocktail and a black walnut Old Fashioned.
How to order: Reservations are available by calling 646-838-8300 or emailing email@example.com. Pre-order the same menu for takeout and delivery by Monday, Nov. 23 at 5:00 pm.
Take-home: Turkey dinner for six to eight people, $200; vegetarian dinner, $175
Jewish-style BBQ is a thing now, thanks to this newcomer, and we are here for it. Especially if it means barbecued turkey (pulled and sliced breasts, in this case) served with Manischewitz-cranberry sauce, and sides like pimento cheese, honey-butter cornbread, and endive & apple “charoset” salad. Pulkies is also offering a vegetarian feast, which replaces the turkey with kasha-stuffed cabbage and their vegan Sloppy Joseph, made out of barbecued cauliflower and chickpea hash.
How to order: Pre-order on their website by Sunday, Nov. 22 for pickup on Wednesday, Nov. 25, 12–8 pm or Thursday, Nov. 26, 11 am.–3 pm.
Dine-in, prix-fixe: Indoor (outdoor possible depending on weather), $65 per adult, $40 for children under ten
Take-home: Dinner for two people, $100; four people, $200; six people, $300
In honor of its 30th anniversary, Bubby’s will be serving a traditional prix-fixe Thanksgiving Day dinner with turkeys from Pallman Farms in upstate New York and scratch made sides, fixins, and pies, of course. And in case you’re jonesing for a Thanksgiving meal before the actual day, Bubby’s will have a Thanksgiving Plate ($40) every night from Thursday, Nov. 19 to Wednesday, Nov. 25, which includes turkey with giblet gravy, ham with pineapples and cherries, and traditional sides with a choice of pie. For those who’d rather chow down at home, Bubby’s also has robust meal kits this year, which include everything from deviled eggs to biscuits to cornbread sausage stuffing, as well as green bean casserole, candied sweet potatoes, roast turkey with gravy, glazed ham, and a sampling of four different pies: apple whiskey crumble, pumpkin praline, pecan maple, and sour cherry. See the full menu here.
How to order: Reservations for dining at the restaurant are available on Yelp. For the meal kit, pre-order on their website by Thursday, Nov. 19 for pickup on Thursday, Nov. 26, 11 am–8 pm.
Dine-in, prix-fixe: Indoor and outdoor bubble tents, $150 per person, optional $70 sake pairing
For an extravagant Thanksgiving feast with a Japanese twist, look no further than this luxe midtown spot offering an over-the-top seven-course meal on Thanksgiving. Reserve early to snag one of their four semi-private outdoor bubble tents, which can seat parties of up to six people. Dishes include an organic turkey truffle foie gras pie with foie gras gravy, porcini mushroom cream soup with black truffle, Alaskan king crab and caviar with tosazu gelée, pan seared scallop and black truffle with lotus root purée and Pedro Ximénez foam, grilled New York fluke with yuzu croûte and bonito-kombu beurre blanc, Japanese A5 wagyu and Japanese uni, and gâteau opéra with kabocha pumpkin custard cream and fruits rouge sorbet.
How to order: Reservations are available on Wednesday, Nov. 25 and Thursday, Nov. 26 for either a 5:30 or 8 pm. seating by emailing MifuneReservation@gmail.com.
Take-home: Dinner for two to four people, $325
When San Francisco chef Russell Jackson opened his Harlem restaurant last year, it was an immediate hit, thanks to his affordable five-course menu, intimate setting, and California flavors. For Thanksgiving, the chef is offering a premium meal kit that includes a 10–12-pound black walnut brined local heritage turkey to finish cooking at home (follow the included video instructions) with all the trimmings. Appetizers, sides, dessert, and perhaps most importantly, a bottle of wine are all included. Expect sides like oyster stuffing, foraged cranberry lime compote, fermented honey-lacquered carrots, and for dessert, a Basque-style burnt kabocha squash cheesecake paired with Tcho fermented blue corn hot cocoa. Add-ons include a cheese course, a day-after leftover sandwich kit, and even a MadeIn roasting pan for $119 in case your roommate’s greasy Pyrex isn’t cutting it.
How to order: Reserve a meal kit via Tock for pickup on Tuesday, Nov. 24 or Wednesday, Nov. 25, 12–5 pm.
Dine-in prix fixe: $95 per person
DUMBO’s best hotel with the views to match is home to this stylish, plant-filled restaurant using locally sourced ingredients. On Thanksgiving, guests can start with either miso pumpkin soup, beet salad with pistachio and goat cheese, or a baby gem and kale Caesar salad. Then mushroom risotto; charred cauliflower with chermoula, hazelnuts, preserved lemon, and harissa aioli; beef short ribs; and Nichola’s Breed turkey with mortadella-chestnut stuffing, sweet potato puree, and cranberry relish are served family style. The meal finishes with something sweet—either a s’mores jar or pear almond tart.
How to order: Reservations are available via Seven Rooms.
Dine-in, prix-fixe: Indoor and outdoor, $95 per person with optional $50 beverage pairing
Take-home: Dinner for four to five people, $180
This Prospect Heights favorite is putting duck front and center instead of turkey at their restaurant and in their take-home package, offering duck confit and mustard green ragout as well as smoked duck breasts on the crown with a bouquet garnish. At the restaurant, the rest of the menu will include Olmsted’s signature delicata squash rings; bacon and Brussels sprout pierogies with hung buttermilk and radish sprouts; potato leek chawan with winter truffle; and hazelnut financier with roasted sunchoke. Sides to take home include sweet potato soufflé topped with toasted pecans and coconut marshmallows; hazelnut financier with roasted sunchoke; leek and chestnut stuffing; and roasted Brussels sprouts with miso dressing and bonito. A selection of dessert pies as well as bread and cheese will also be included.
How to order: Reservations for dining at the restaurant are available on Resy. For the meal kit, pre-order on Resy.
Brooklyn Chop House
Dine-in, prix-fixe: Dinner for six to eight people, $295, plus a la carte
Take-home: Dinner for six to eight people, $295; Peking turkey, $195
Give your Thanksgiving a Chinese spin with this package that includes a 13–14-pound Peking Turkey served with cranberry plum sauce. More traditional sides like garlic mashed potatoes, green beans, and salads are also included, as well as homemade assorted cheesecakes for dessert. The restaurant's regular a la carte menu will also be available, so feel free to add on dumplings, lobster, or steak. You can also get the whole thing to-go, or order just the Peking turkey to a truly impressive centerpiece.
How to order: Reservations for dining at the restaurant are available on OpenTable. For takeout or delivery, order on their website.
Take-home: Dinner for four to six people or 10-15 people, a la carte
Bring home expertly made classics like an apple-cider brined turkey with gravy (whole or half, broken down into parts), olive oil mashed potatoes, date and sausage stuffing, and roasted root vegetables. We suggest adding some of their flaky housemade biscuits as well as a salted caramel apple or brown butter pumpkin pie from Four and Twenty Blackbirds—or both, we won’t tell. See the full menu here.
How to order: Fill out this order form and bring it into either location, or email it to firstname.lastname@example.org by Friday, Nov. 20 at 2 pm for pickup at either location on Thursday, Nov. 26, 10 am – 2 pm.
Take-home: Dinner for 6-8 people, $395
Daniel Boulud’s various restaurants around town are each offering their own Thanksgiving specials, with Restaurant Daniel and Bar Boulud serving prix-fixe meals on site. If you’re looking to celebrate at home though, Épicerie Boulud has you covered with a whole roasted, bone-in turkey ready for browning in your oven, served with rich gravy, butternut squash soup, and an assortment of sides like chestnut stuffing, green bean casserole, and pan de mie rolls. For dessert, be sure to add on his latest creation, the brand new DB’s Super Pie—an all-in-one combination of pumpkin, apple, and pecan pie. See the full menu here.
How to order: Pre-order on their website for pickup on Wednesday, Nov. 25, 12–5 pm. or delivery is available within a two-mile radius for $75.
Dine-in, prix-fixe: Indoor and outdoor seating, $85 per person
Take-home: Holiday Feast for six people, $375; Holiday Niman Ranch galbi jjim for six people, $185
Forgo the turkey this year for prime cuts from Simon Kim’s Michelin-starred Korean steakhouse, either at the restaurant or in the comfort of your apartment. At the restaurant, dine on the Butcher’s Block—four cuts of steak: hanger, 45-day ribeye, Flatiron, and galbi—with Korean accompaniments like galbi jjim, kimchi jjigae, egg souffle, japchae, rice, kimchi, scallion salad, and housemade ssamjang. Those eating at home can choose from two packages. The Holiday Feast includes a 10-pound prime-roasted rib rack; sticky rice “stuffing” with shiitake mushrooms, chestnuts, and Chinese sausages; and japchae noodles with fall vegetables, and more, while the Holiday Niman Ranch galbi jjim gives you the centerpiece of your dreams: Chef David Shim’s fall-off-the-bone braised short ribs that are cooked overnight with shiitake mushrooms, daikon, carrots, gingko nuts, and chestnuts.
How to order: Reservations for dining at the restaurant are available on Seven Rooms. For either meal kit, pre-order on Seven Rooms for pickup or delivery within one mile, Monday Nov. 23 to Wednesday, Nov. 25.
Dine-in, prix-fixe: Indoor and outdoor, $110 per person
Take-home: Whole pies, $38
Andrew Carmellini’s French bistro mainstay will be serving a three-course meal to diners with starters like foie gras with figs and brioche, French onion soup, and beef tartare followed by a choice of grilled Arctic char, dry-aged duck, and Pennsylvania Green Circle roasted turkey with haricot vert, chestnut stuffing, and gravy. For dessert, there’s maple pumpkin pie with cranberry sorbet or apple crumb pie with salted caramel sauce and vanilla ice cream. Those pies are also available for pre-order to take home. See the full menu here.
How to order: Reservations are available on Seven Rooms. Pre-order pies on their website for pickup Tuesday, Nov. 24 to Thursday, Nov. 26, 10 am–8 pm.