Thanksgiving is upon us, and while some of us are crafting a menu studded with Turkey Day favorites, others are looking to the pros for feasting. Chefs across the five boroughs are staying open for the holiday, outfitting tables with autumnal centerpieces and preparing poultry for the masses.
Here’s where to dine out this Thanksgiving in New York City—no heavy lifting required.
Chef/owner Greg Proechel will be keeping his beloved Ferris restaurant open in the Flatiron District for the holiday. Patrons can expect Ferris favorites like chicken liver mousse, blood sausage with grilled dates and grilled lobster tail with beet, curry and macadamia, as well as specials fit for Turkey Day, including a braised and fried turkey leg, stuffing, cranberry kosho and green beans with garlic and crispy onions.
“Chef Harold Moore left a hole in the local dining scene when he closed his beloved Commerce, but devoted fans will thrill to his latest venture,” state Michelin inspectors of this West Village eatery, which Moore co-owns with his fiancé and beverage director, Julia Grossman. “The cooking here is still on point, and if that’s not enough of a draw, this cozy, open-all-day bistro offers so much more than your basic steak frites.” For the Thanksgiving holiday the star of the hour is turkey breast stuffed with mushrooms and a leg pressé, served with jus lié with sage, giblets and preserved truffles. Sides will include chestnut stuffing, acorn squash gratin and cranberry sauce, among others.
"Named for the charming maritime town in the southernmost region of Puglia, Italy, Leuca is tucked into the wildly popular William Vale Hotel and boasts striking views of the Manhattan skyline," state inspectors. For the holiday, Leuca is offering a four-course prix-fixe menu for $95 per person, with items such as butternut squash with toasted pumpkin seed pesto; tuna crudo with green olives, chile, and crispy farro; and crispy Brussels sprouts with Pecorino and pomegranate.
A prix-fixe menu of pumpkin soup, goose terrine and roasted turkey with bourbon gravy flambé will be served at The Grill. (Photo courtesy of The Grill.)
“After undergoing a stylish makeover, this incarnation is once again the favored watering hole of the well-heeled,” say inspectors of Major Food Group’s stallion of a restaurant in the former Four Seasons. “The Grill is a grandiose scene, with flashy service to match (tableside presentations are plentiful).” A prix-fixe menu of pumpkin soup, goose terrine, roasted turkey with bourbon gravy flambé and all the fixin’s can be yours for $195.
Those looking to up the ante for the holiday should make their way to Daniel Boulud’s two-Michelin-starred eponymous eatery on the Upper East Side for a three-course feast featuring “elevated interpretations of your favorite American classics from [executive chef] Jean-François Bruel, [chef de cuisine] Eddy Leroux and [executive pastry chef] Ghaya Oliveira.” Priced at $205 per person (and $89 per child under 12), dishes include pine nut-crusted sea scallops with sunchoke and Tahoon cress; steamed wild turbot with grilled celtuce, Champagne sauce and seaweed foraged off the Sonoma Coast; espelette pepper-crusted Elysian Farm lamb chop with “haricots Tarbais,” tarragon, braising greens subric and lamb jus; and vanilla pecan pie with whipped maple cream and black salt gavotte.
Head to the Four Seasons Hotel New York Downtown for a turkey feast at celebrated chef Wolfgang Puck’s restaurant. The special three-course meal includes dishes like roasted celeriac and apple soup with baby Brussels sprouts and Styrian pumpkin seed oil; hand-cut tortelloni with roasted chestnuts and French black truffle; and slow-cooked organic heritage turkey with Black Veil cranberries, chestnut-kale stuffing and sage natural jus. Sides like red jewel sweet potato and pumpkin gratin and pies including empire and crispin apple pie and dulce de leche cheesecake are also up for grabs—all to the tune of $95 per person.
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Abbe Baker is the Digital Editor for the United States of the MICHELIN Guide digital platform. Always on the move, Abbe is either seeking out the next good eats or running long distances—both of which merit a fine glass of wine immediately following.