This year, give thanks for these trek-worthy restaurants across the country serving Thanksgiving dinner and toast a kitchen full of clean dishes.
This sleek upscale eatery—inspired by coastal Maine, surprisingly—hits all the right notes for an autumnal feast. Start out with a truffle- and celery-flecked chestnut soup paired with an amontillado Sherry from Bodegas Valdespino, making your way to the turkey saltimbocca served with cornbread pudding, salt-baked carrots and Domaine de la Charbonnière’s 2010 Les Hautes Brusquiéres Cuvée Spéciale from Châteauneuf-du-Pape. Dessert is an ode to the season, too: a sticky toffee apple cake with vanilla ice cream and smoked maple pecans paired with Le Bocce’s 2007 Vin Santo del Chianti Classico. Acadia’s five-course dinner is served from 1–7 pm, $85 per person, $135 with wine pairings.
This airy Brooklyn eatery is flush with natural light and potted herbs, the ideal neighborhood haunt for a market-focused Thanksgiving. Some of the festive, composed plates dreamed up by Michelin-starred Chef Polo Dobkin (of now-shuttered Dressler fame) include Peconic Bay scallops with parsnip, shaved Brussels sprouts and black trumpet mushrooms, paired with Jean-Paul Brun’s 2013 Beaujolais Blanc, and a duck breast served with acorn and delicata squash, toasted quinoa and molé (Beverage Director Jeremy Adoma describes it as “earth on a plate”), a match for the spicy 2011 Ampelio Brunello from La Torre. Thanksgiving dinner will be served from 2–9 pm.
A beacon of Low Country cooking, this quaint house on palm-lined Queen Street dishes up an iconic Southern holiday menu with seasonal flair, this year starring a smoked turkey that Sommelier and Managing Partner Brad Ball pairs with Domaine Huet’s 2013 Le Haut-Lieu Vouvray Sec. Or buck the bird tradition and opt for the grilled double-cut pork chop with sweet potato gnocchi, Brussels sprouts and apple butter that Ball matches with Daniel Bouland’s 2012 Corcelette Vieilles Vignes from Morgon. The four-decades-old establishment’s old-fashioned Southern charm adds to the home-away-from-home experience. The Thanksgiving meal is served from 11 am–8:30 pm.
A dressed-up yet cool coastal vibe makes this quintessential white-tablecloth Sonoma Valley steakhouse a perfect wine-country holiday retreat. The locally sourced California bounty provides Chef Charlie Palmer—of Aureole in New York City fame—with the ingredients for iconic dishes like BN Ranch free-range turkey with Yukon Gold potato puree, Blue Lake beans and brioche dressing. Wine Director Rolando Maldonado suggests washing it down with Arista’s 2013 Harper’s Rest Pinot Noir from Russian River Valley. Dry Creek Kitchen’s three-course dinner is served from 2–7 pm, $65 per person.