Ordering family-style at this wood-fired Italian restaurant is a must. Situated in a boutique hotel called The Shay, this beloved Chicago transplant specializes in crave-worthy shareables—from mouth-watering starters and salads to from-scratch pastas and pizzas, all of which highlight California-fresh produce and ingredients. But the marvelous wood-fired picnics are where you’ll need the most help—whether you order the 40-ounce Bone-in Short Rib or Whole-Grilled Lobster stuffed with shrimp and king crab, both of which are served with a tower of soft hearth bread, lettuce cups, cucumbers, and an array of delicious sauces and accompaniments to help you build your own dinner. While you’re there, check out Etta’s sister restaurant/bar Celestina on the hotel’s rooftop—where you can enjoy Elotes, Coconut Shrimp, and Short Rib Tacos, along with poolside views.
Situated in a boutique hotel called The Shay, Etta is a celebrated Chicago transplant (and its first outpost outside of the Windy City). The restaurant group was eager to break into the Los Angeles market and capitalize on California’s abundant produce and fresh ingredients, all of which are on full display at this Culver City hotspot. A frequently updated menu stars seasonal salads, wood-fired pizzas, and made-from-scratch pastas—like hand-shaped orecchiette and fire-wilted kale in a pomodoro sauce of Bianco DiNapoli tomatoes, which are riced for a silky-smooth texture. One of the most impressive items is a 40-ounce, bone-in, hearth-roasted short rib served with soft bread, lettuce cups, yogurt sauce, marinated tomatoes, and all kinds of fun and delectable accompaniments. It’s the perfect dish to share with a group while drinking in Etta’s well-appointed indoor-outdoor space (and while drinking superb cocktails).
How to book: Make reservations online.
The new hotspot at the Shay Hotel from the gang behind Chicago steakhouse Maple & Ash is offering a menu heavy on rustic Italian-inspired dishes that you can get to-go or on-site. The dinners start with salumi, marinated olives, and truffle-topped Parker House rolls, then move on to a chicory salad and spicy meatballs, before getting to the main event: fire-roasted turkey breasts and thighs accompanied by mushroom gravy, whipped potatoes, and sourdough stuffing, plus sides of bacon-spiked Brussels sprouts and housemade lumache pasta in a pork ragu. Dessert is an apple-cranberry cobbler topped with cinnamon ice cream. Grab a bottled bourbon-thyme cocktail or spiced holiday sangria to take home. (Or both!)
Dine-in details: $95 per person and $35 kids’ menu; 2–8 pm.
How to book: via SevenRooms.
Takeout details: $250 for Thanksgiving Take & Bake Feast, serves up to four people.
How to order: via Tock, for pickup on November 23 or 24 from 12–4 pm.