• sweepstakes & deals
• Join F&W’s Wine Club!

Where to order Thanksgiving dishes to go that are delicious enough to pass off as homemade—plus easy recipes to make yourself.

New York City   |   Chicago   |   Boston    |   Los Angeles
Bay Area   |   Washington, DC   |   Atlanta

New York City

Hill Country

Barbecue veterans Pete Daversa and Elizabeth Karmel are known for their amazing dry rub ’cue. Hill Country’s Texas-style Thanksgiving dinner will include a pit-smoked turkey, cornbread with honey butter, three sides like bourbon-mashed sweet potatoes and a gingersnap pumpkin pie.

• Details: From $175 to serve 5 to 8; orders must be placed by November 24th.
• F&W’s recipe: Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

Blue Smoke

Danny Meyer’s barbecue joint will offer traditional sides and starters such as spiced pumpkin soup as well as homey pies like bourbon pecan. For the ultimate fake-out: Blue Smoke to-go orders can be plated on your favorite serving dishes from home.

• Details: Sides from $6 for 16 ounces; $26 for 10-inch pies; orders taken until November 25th.
• F&W’s recipe: Georgia Pecan Pie

Mia Dona

Michael Psilakis (an F&W Best New Chef 2008) will make Thanksgiving dinner at Mia Dona with Mediterranean flavors; along with a roasted turkey, he’ll prepare six sides like beet salad with gorgonzola, frisee and pistachios.

• Details: $240 to serve 6; orders taken until November 26th.
• F&W’s recipe: Beet Salad with Candied Marcona Almonds

Big City Value Eats: New York

Back to top

Chicago

Custom House

Star chef Shawn McClain focuses on artisanal meats at Custom House. For Thanksgiving, he will prepare side dishes like brussels sprouts with house-smoked bacon and leeks, and desserts such as an apple crumble pie.

• Details: Sides from $6 serving 2 to 4, $18 for a 9-inch pie; orders must be made by November 24th for pickup on Wednesday, November 26th.
• F&W’s recipe: Brussels Sprouts with Onion and Bacon

Where To Eat and Drink in Chicago

Back to top

Boston

The Butcher Shop & Plum Produce

At her two fantastic food markets, Barbara Lynch (an F&W Best New Chef 1996) offers prime meats such as standing rib roasts and tenderloins, plus sides like apple sage or sausage stuffing.

• Details: Ready-to-cook meat and poultry from $6 a pound; prepared sides from $6 a pound; orders taken until November 23rd.
• F&W’s recipe: Prosciutto-Bread Stuffing with Sausage

Back to top

Los Angeles

Akasha

Chef to the stars Akasha Richmond has cooked holiday dinners for actor Billy Bob Thornton and catered parties for actor Pierce Brosnan. At Akasha, her Los Angeles restaurant, Richmond will provide “Everything-but-the-Turkey” dishes, from sides like cranberry chutney to salads and desserts.

• Details: Sides from $12 for 16 ounces; orders taken until November 24th.
• F&W’s recipe: Satsuma Orange and Dried-Cranberry Chutney

Mr. Cecil’s California Ribs

Deep-fried turkeys are famously juicy, but the cooking process is messy. A short cut: Chef Jonathan Burrows’s deep-fried birds just require reheating in the oven.

• Details: $5 a pound; orders for pick-up and for overnight shipping nationwide taken until November 21st.
• F&W’s recipe: Deep-Fried Turkey Brined in Cayenne and Brown Sugar

Breadbar

Executive chef Rogelio Marhx and breadelier Daniela Galarza make a rich pumpkin-butternut squash soup and pumpkin tarts topped with vanilla cream cheese and toasted pumpkin seeds.

• Details: $32 for 32 ounces of soup; $24 for 8-inch tart; orders taken until November 25th.
• F&W’s recipe: Pumpkin Meringue Pie

Joan’s on Third

Joan McNamara’s L.A. institution is famous for its stellar prepared foods. For Thanksgiving, its options include whole roasted turkey, sides like wild mushroom bread pudding and desserts like apple pie.

• Details: $56 for 10-pound turkey; sides from $8 for 16-ounces; $32 for 9-inch apple pie, $21 for a 9-inch pumpkin pie; orders taken until November 20th.
• F&W’s recipe: Mushroom, Leek and Parmesan Bread Pudding

L.A. Nightlife with Tom Colicchio

Back to top

Bay Area

Village Pub

Chef Dmitry Elperin will offer a full Thanksgiving dinner to go that includes a ready-to-roast turkey with bread stuffing and prepared sides like cranberry-orange relish and sweet potato puree.

• Details: $48 for turkey and seven sides including gravy and relish; sides from $6 for 8 ounces; orders taken until November 19th.
• F&W’s recipe: Whipped Sweet Potatoes with Crispy Shallots

Back to top

Washington, DC

Commonwealth

For superprocrastinators, chef Jamie Leeds needs only a day’s notice to prepare a three-course Thanksgiving dinner of roast turkey or roast beef with sides like braised collard greens for pick-up at her new gastropub.

• Details: $25 per person, 2 person minimum, orders taken until November 26th.
• F&W’s recipe: Creamed Collard Greens

Back to top

Atlanta

Star Provisions

At their top-notch prepared foods market, Anne Quatrano and Clifford Harrison (both F&W Best New Chefs 1995) carry stellar meats and baked goods. For Thanksgiving, they will offer ready-to-cook and fully prepared heritage turkeys, plus sides like broccoli and cheese casserole.

• Details: Turkeys from $5 a pound; sides from $9 a pound; orders taken until November 22nd.
• F&W’s recipe: Broccoli and Cauliflower Gratin with Cheddar Cheese

Where To Eat and Drink in Atlanta

Back to top

Plus:

Ultimate Thanksgiving Guide: Recipes, Menus, Wine and More

Published: November 2008