Whether you have unexpected guests or just don't want to do the work, local restaurants are there to make sure your Thanksgiving is filled with all the trimmings, and none of the mess.
WASHINGTON, November 22, 2016 – If you have last minute guests, or just don’t want to defrost the turkey, restaurants around DC suggest you make reservations and enjoy your day.
Following are some of our favorite metro area dining haunts (please call to confirm reservations. All information is provided by the restaurants and is deemed reliable.)
Seasons 52 offers a Traditional Thanksgiving Dinner on Thursday, November 24, featuring Plainville Farms antibiotic and fresh turkey along with side dishes like Yukon Mashed Potatoes and Housemade Cranberry Relish.
Dinner is $26.90 for adults and $12.90 for children.
If you are looking for something fun to do after, or instead of Black Friday shopping Seasons 52 will host an All Day Happy Hour on Black Friday. Guests can unwind at any time as they gear up for the holiday season.
The Sunset at Seasons happy hour menu is available from open to close on Black Friday with $8 specialty cocktails, $6 select glasses of wine and $5 Chef-inspired small plates. For more information call (301) 984-5252 or visit Seasons 52. Locations are found at Tysons Center, 7863L Tysons Corner Center, or Rockville at 11414 Rockville Pike, North Bethesda, MD,
Reservations can also be made online or by calling (703) 288-3852.
The Hay-Adams Layfayette
The Hay-Adams offers guests Washington’s most prestigious address with views overlooking the White House, Lafayette Square and St. John’s Church, the “Church of the Presidents.”
On Thursday, November 24th, the lofty Top of the Hay will offer a classic Thanksgiving buffet with seatings between 11 a.m. and 4 p.m.
Guests dining in the elegant Top of the Hay can anticipate contemporary American buffet offerings created by Executive Chef Nicholas Legret.
Menu standouts include Carved Free Range Heritage Whole Turkey with chestnut and onion stuffing, braised red cabbage with apple, balsamic and cumin, sweet potato purée with spiced cranberries, traditional turkey gravy, fuji apple and cranberry chutney; Truffle, Parmesan and Ricotta Ravioli with baby arugula and smoked mozzarella sauce; Seared Sea Scallops with roasted organic baby carrots, fresh herb and harissa sauce; Petit Angus Filet Mignon with a crisp parsley crust, black truffle and Comte cheese twice baked potato; Lyonnaise Salad with poached local farm egg, frisee and crisp applewood bacon lardons; Spice Roasted Cauliflower, Lentil and Chickpea Salad with a spice vinaigrette, and Spicy Corn Bread.
For dessert, guests can enjoy a vast selection of sweet treats created by Pastry Chef Josh Short. Highlights include Sweet Potato Layer Cake with molasses buttercream; OldFashioned Granny Smith Apple Pie; Chocolate Pilgrim Shortbread Hats; Pumpkin Tiramisu with amoretti cookies, and Pecan Tassies.
Additionally, diners will receive a glass of complimentary Taittinger Brut Champagne upon their arrival.
The Hay-Adams’ Thanksgiving feast is priced at $120 per adult (tax and gratuity not included) and $60 for children 12 and under. For additional information guests can contact the Lafayette at (202) 638-6600, email [email protected], or visit Hay Adams.
Blue Duck Tavern
Blue Duck Tavern at Park Hyatt Washington, will present farm-fresh options to tempt the palate. On Thursday, November 24, Blue Duck Tavern will offer its a la carte breakfast menu from 6:30 a.m. to 10:30 a.m.
Then, “brunch into dinner” service will be available from 12 p.m. until 8:30 p.m. Guests opting for the Thanksgiving, three-course holiday meal will enjoy Blue Duck Tavern’s inviting ambience. A bountiful selection of starters will be placed throughout the open-air kitchen for guests to help themselves to their first course.
Starters will include seafood, seasonal salads, breads, meats, and cheese to be followed by a choice of plated entrées and side dishes showcasing regional produce. Seasonal desserts on display in the Pastry Pantry will complete the Thanksgiving feast.
The holiday menu is priced at $110 per person for adults and $55 for children six years of age and up. Children under six years of age are complimentary. Guests can also join family and friends and family in Blue Duck Lounge, which will offer its a la carte dinner menu from 6 p.m. to 10:30 p.m. Those seeking a late bite are also encouraged to stop by the Lounge, which will be offering select holiday market dishes from 10:30 p.m. to Close.
Want to eat at home with the convenience of a chef created meal? Those wishing to savor Blue Duck Tavern’s exceptional cuisine in their own home this Thanksgiving can call ahead and order their three-star feast to-go.
Reservations are encouraged and can be made by calling (202) 419 6755 or by visiting Blue Duck Tavern, located at 24th and M Streets, NW, 20037
Cleveland Park hot spot, Ardeo+Bardeo will be featuring a sumptuous three-course menu crafted by Executive Chef Kelly Bunkers featuring some of the finest flavors of the fall harvest.
Menu highlightsinclude Curried Butternut Squash with toasted coconut and pumpkin seeds; Red Wine Poached Pear Salad with candied pecans and Fourme d’Ambert blue cheese; House-Made Chicken & Apple Sausage with beer braised Savoy cabbage; Fried Calamari with pimento aioli and lemon; Crispy Duck Breast with Gruyere polenta and apple cider jus; Herbed Turkey Breast with confit leg, hassle-back sweet potatoes and cornbread mushroom stuffing; Cioppino with head-on shrimp, clams, Bay scallops and mussels, as well as Risotto with butternut squash, fried kale and pumpkin seed pesto.
The dessert menu will feature classics taken to delicious new heights. Highlights includeChocolate Bar with coffee-Kahlua mousse; Pecan Tart with chocolate gelato, caramel sauce and whipped cream; Pumpkin Bourbon Cheesecake with almond tuile and caramel sauce, and Apple cobbler with orange vanilla gelato.
The Thanksgiving menu will be served on November 24th from 12 p.m. until 9 p.m. and is priced at $49 per person and $25 for children under 12 (tax and gratuity not included). Ardeo+Bardeo will also feature an extensive list of wines by the glass for this delicious day of gathering.
For reservations or additional information please call (202) 244-6750 or visit Ardeo + Bardeo located at 3111 Connecticut Ave., NW, 20008.
The Bombay Club
Thanksgiving guests at The Bombay Club will be delighted to find a variety of Thanksgiving Day specials in addition to the full a la carte menu. Executive Chef Nilesh Singhvi is preparing festive specials for the occasion including Sweet Potato Chaat with date tamarind chutney, priced at $8, and Achari Turkey Tikka, marinated with yogurt, garlic, pickling spices, grilled in a tandoor and served with cranberry chutney, Brussels sprouts foogath and butternut squash bharta, priced at $20.50.
For dessert, The Bombay Club is serving a Pumpkin Caramel Cheesecake for $9. The Thanksgiving menu is offered from 11:30 a.m. to 2:30 p.m. and for dinner from 5 p.m. to 9:30 p.m.
The Bombay Club offers valet parking for $8.
For reservations or additional information please call (202) 659-3727 or visit The Bombay Club.
The Oval Room
At the Oval Room Executive Chef John Melfi is preparing a three-course holiday menu offered from 12 p.m. to 8 p.m., priced at $55 per person, excluding gratuity and tax.
Serving up flavors of the season in an innovative fashion, Mr. Melfi will feature a menu that includes Foie Gras “Crème Brûlée” with toasted chestnut, sage, puffed rice and red wine apple butter; Marinated Burrata with shaved Autumn vegetable salad and spicy pumpkin seed vinaigrette; Hakurei Turnip Velouté with black cherry purée, toasted walnuts and pickled celery, as well as Black Pepper Cavatelli with crispy bacon, dried cranberries, winter truffle and chestnut brown butter.
Main courses include Red Bourbon Turkey with oyster cornbread stuffing, roasted Brussels sprouts, cranberry chutney and giblet gravy; Pan Roasted Duck Breast with parmesan polenta, broccoli rabe, garlic confit and apple cider gastrique; Grilled New York Strip with charred salsify, roasted mushrooms, cipollini in agrodolce and madeira jus, as well asAcquerello Risotto roasted honey nut squash, compressed apples, dried cherries and pecorino cheese. To complete the meal, dessert options include Warm Amaretto Bread Pudding with toasted chestnuts, black plum and eggnog ice cream; Bourbon Chocolate Pecan Barwith salted caramel ice cream, or Honeycrisp Apple and Quince Tart with brown butter streusel and whipped crème fraîche.
Valet parking is available at The Oval Room for $8. or reservations, please call (202) 463-8700 or visit The Oval Room.
701 will be dishing up a classic Thanksgiving feast with a three-course, prix fixe holiday menu available from 11 a.m. to 9 p.m. on Thanksgiving Day. Priced at $55 per person, excluding tax and gratuity, Executive Chef Benjamin Lambert will be preparing a variety of starters such as Twice Baked Beets with burrata, apples, pecans and pomegranate vinaigrette; Tuna Tartar with ponzu, jelly, wasabi and crispy rice cracker, and a Butternut Squash Soup with chestnuts, pumpkin seed granola and crème fraîche.
For the main course, guests can opt for the Local Pennsylvania Turkey with sweet potato puree, turkey sausage stuffing, cranberry jam and gravy; Grilled Pork Chop with couscous, gooseberries and tomato sauce; Atlantic Salmon with shiitake, clams, scallion and coconut broth, or the Cauliflower Shawarma with sesame hummus, yogurt and lavash.
For dessert, there is Chocolate Molten Cake with caramel sauce and vanilla ice cream; Pumpkin Pie with cranberry sauce and cinnamon whipped cream; Creamsicle with passion fruit parfait, mandarin sorbet and orange meringue, and Lemon Meringue Tart with black berries and black berry sauce.
Creating the perfect ambience, 701’s live jazz duo of piano and bass will be performing during Thanksgiving service. Valet parking is available for $8. For more information and reservations please call (202) 393-0701 or visit 701 Restaurant.
nopa Kitchen + Bar,
Ashok Bajaj’s American brasserie is offering a festive three-course menu this Thanksgiving. Prepared by Executive Chef Matt Kuhn, first course options include Smoked Turkey Rillette with cranberry-fig compote and rustic bread; Local Baby Greens & Gem Lettuces with honey crisp apples, smoked almonds, Shelburne farms aged cheddar and cider vinaigrette; Grilled Spanish Octopus with Black Chickpeas, fairy-tale eggplant, ‘nduja and garnatxa aioli, and Curried Squash & Coconut Soup with cilantro, maple labne and puffed rice.
For the main course guests can enjoy Pasture Raised Turkey Duo with turkey schnitzel, cranberry turkey sausage, mustard spätzle and truffled oyster mushrooms; Steelhead Salmon with roasted sunchokes, spiced chestnuts, guanciale and red wine apple mustard; Farro & Quinoa Risotto with kabocha squash pumpkin seed pesto, fingerling sweet potatoes, smoked olive oil and Sottocenere cheese, and Beef Short Rib with golden beets, rainbow chard, shaved goat cheese and celery root potato air.
To complete the meal on a sweet note, seasonal dessert offerings include Chocolate Hazelnut Dacquoise with kirsch cherry confit, chocolate pearls and tart cherry purée; Cranberry Mousse Tart with cranberry purée and pineapple sweet potato sorbet, or Tarragon Roasted Pear Streusel with cider candied lady apple, white chocolate powder and spiced bourbon ice cream.
Guests can also savor a la carte sides to share for the table including Spaghetti Squash with sage and parmesan cheese pumpkin seeds; Crispy Brussel’s Sprouts with chili-peanut vinaigrette, or Potato Purée with grain mustard, sage jus, priced at $8 each. The Thanksgiving menu will be available from 11 p.m. to 9 p.m. on Thursday, November 24th and is priced at $50 per person (excluding tac and gratuity).
For reservations or more information, please call (202) 347-4667 or visit Nopa.
Station 4, located in the developed Southwest Waterfront will be offering a special three-course, prix fixe menu this Thanksgiving priced at $44 per person and $14 for children 12 and under, excluding gratuity and tax. Served from 12 p.m. to 10 p.m. on Thursday, November 24th Executive Chef Orlando Amaro’s tempting menu begins with starters such as Turkey Bisque with harvest vegetables, garnished with pomegranate seeds; Butternut Squash Crostino with homemade ricotta cheese, caramelized nuts and aged balsamic, or Baked Acorn Squash Caprese Salad with fresh mozzarella, basil, extra virgin olive oil and grape syrup.
Main courses include sliced Roasted Turkey with rustic stuffing, green beans, roasted sweet potato purée and cranberry sauce; Seared Salmon with apple-cranberry relish, farro risotto and Brussels sprouts; Butternut Squash Gnocchi with hazelnuts, sage butter and pecorino, as well as N.Y. Strip Steak with angus beef, asparagus, potatoes au gratin and dark gravy.
For dessert, guests can enjoy tempting treats such as Apple Tartlet with vanilla gelato, or Pecan Pie with pumpkin gelato. For reservations or additional information call (202) 488-0987 or Station 4.
The Grill Room
The Grill Room, located in the Rosewood will offer guests a Thanksgiving buffet, filled with an expansive array of both modern and traditional dishes highlighting exquisitely fresh and locally sourced cuisine. A bountiful selection of starters will be placed throughout the restaurant for guests to help themselves to their first course. Starters will include seafood, seasonal salads, breads, meats, and cheese to be followed by a choice of plated entrées and side dishes showcasing regional produce.
Seasonal desserts on display in the restaurant will complete the Thanksgiving feast. The holiday menu is priced at $85 for adults and $40 for children 12 and under, excluding tax and gratuity, dinner will be served on Thursday November, 24th from 11:30 a.m. to 7 p.m.
For more information or reservations call (202) 617-2424, or visit The Grill Room.
Bibiana Osteria-Enoteca will be offering an authentic Italian twist on Thanksgiving. Executive Chef Jake Addeo’s tempting starters include Chele di Granchio, cracked Key West stone crab claws, olio primo and pickled mustard seed sauce; Carpaccio, Spanish octopus carpaccio, pickled seaweed, tuna bottarga, aioli and tangerine pressed olive oil; Pinzimonio, local seasonal farm vegetables with sorrel cream, lemon emulsion and herb salad, as well as Bombolini, black truffle potato arancini with parmigiano reggiano fonduta and cauliflower confit.
Entrées include Tacchino alla Porchetta, roasted herb and spice stuffed turkey with friulian brovada and guanciale sugo; Pappardelle, bitter chocolate infused ribbon pasta with wild boar ragù and ricotta salata infornata, as well asGamba D’Anatra, roasted duck leg confit with Calabrian pepper jam, roasted spaghetti squash, marinated baby eggplant and goat cheese.
Tempting dessert options include Zucca, ginger cake with Hubbard squash mousse, candied ginger and milk gelato; Torta, torched cranberry tart with almond meringue, red wine poached pear, candied almonds and foire di latte gelato, or the Hazelnut Financier with brûléed banana, rum reduction, hazelnut crumble and rum-caramel gelato. Valet parking is available for $8.
For reservations or more information call (202) 216-9550 or visit Bibiana Osteria-Enoteca, located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side).
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