Manuela
Chef Wes Whitsell, formerly of Osteria La Buca, is at the helm of this homey restaurant inside the Hauser Wirth & Schimmel arts complex. The Southern-meets-Texan food concept is obvious in the menu's smoked meat selection and in brunch options like chorizo egg sandwiches, chilaquiles, and a ranch-dressed BLT salad. The dining room is decorated with salvaged chandeliers, glass, and woodwork from nearby Arts District warehouses, mixing feelings of hometown nostalgia with creative innovation.
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The sprawling spot serving SoCal-meets-Southern fare in the Arts District is doing a Thanksgiving pre-fixe feast you can enjoy on its artwork-and-greenery-surrounded patio. The menu is still being solidified, but you’ll share a family-style first course and sides and order up your own main course and dessert. Vegans and vegetarians can be accommodated if you give them a heads up when you book.The sprawling spot serving SoCal-meets-Southern fare in the Arts District is doing a three-course Thanksgiving family-style feast (including sides) that you can enjoy on its expansive, plant-filled patio. Go for a Baby Market Lettuce Salad or Cream Biscuits to start and then choose from five mains including Smoked Turkey Breast and Dark Meat Confit, Diver Scallops with Bacon and Sherry Vinaigrette, and an Oyster and Trumpet Mushroom Popover. Expect plenty of sides, from Classic Mashed Yukons to Chicken Sausage Stuffing to Braised Green Beans, along with Turkey Gravy and Cranberry Relish. And wow, there are a lot of pies. Go for the pecan … or the chocolate … or the key lime.
Cost: $80 per adult, $35 for children six and under.
How to book: Reservations between 2–8 pm are available online.
Dine-in details: $75 per adult, $35 for children ten and under; 2–8 pm.
How to book: via Tock.
Industrial chic and secret garden meet at Manuela, where you can nab a seat on the extensive plant-strewn patio or in the charming dining room that’s adorned with paintings and hanging floral bouquets. Located in the Hauser & Wirth complex, brunch is every weekend from 10 am–2:30 pm, with a focus on seasonally driven, Southern-inflected dishes like Shrimp and Rice Grits and a Popover Benedict with Sweetheart Ham, poached egg, hollandaise, and garden greens, plus shareables like beignets and cast-iron cornbread. A variety of wines by the bottle and glass are available, including some organic options, as well as craft cocktails like Florida Man with blueberry-rested Silencio mezcal, Lo-Fi Vermouth, lemon, and African basil. Classic Bloody Marys and Micheladas only appear on the restaurant’s brunch menu.
How to book: Reservations can be made via Tock.
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