This Thanksgiving, let chefs do the work
David Burke Townhouse's turkey.
For New York foodies who don’t really enjoy the cooking aspect of food, the City offers lots of options. Here, are some of them.
What’s in a Name?
Some of New York’s most famous chefs are offering prix-fixe Thanksgiving meals.
43 E. 19th St., Btwn Park and Fifth aves., 2-8 p.m.
Tom Colicchio’s first solo restaurant will celebrate Thanksgiving by using fresh, seasonal ingredients in a four-course menu. The meal will start off with pumpkin soup with crème fraiche and pumpkin seed oil. That will be followed by a first course and main dish made up of plates such as Nantucket Bay scallops and roasted organic turkey. All main courses will be served with five family-style sides. $115 per person. 212-780-0880, craftresturant.com.
David Burke Townhouse
133 E. 61st St., Btwn Park and Lexington aves., 12-8:30 p.m.
The newly redesigned flagship restaurant of chef David Burke will offer a three-course Thanksgiving prix-fixe menu. The menu will include dish choices like butternut squash soup, pecan pie ravioli or gingerbread-spiced rack of lamb. Guests will also have a choice of desserts — but the chef’s specialty is a pumpkin dome. $75 per person. 212-813-2121, davidburketownhouse.com.
Fishtail by David Burke
135 E. 62nd St., Btwn Park and Lexington aves., 1-9 p.m.
The menu at Fishtail will offer a more ‘surf’-like spin of the normal ‘turf’ Thanksgiving meal. The chef will offer a three-course, prix-fixe meal with appetizers such as the pretzel-crusted crab cake and entrees such as the roast lobster with turkey stuffing. For dessert, try the classic cheesecake lollipops. $55 per person. 212-754-1300, fishtaildb.com.
Adour Alain Ducasse at The St. Regis New York
2 E. 55th St. at Fifth Ave., 3-8 p.m.
Chef Ducasse will create a special four-course menu for Thanksgiving. Start off with the foie gras ravioli and then move to a pheasant and chestnut veloute. Next have the roasted turkey with sweet potatoes and cranberry. End with the chocolate and pecan composition served with maple ice cream. The regular a la carte menu will also be available. $95 per person. 212-710-2277, adour-stregis.com.
Thanksgiving around the world
Inside the Fitzpatrick Manhattan Hotel
141 E. 44th St., btwn Lexington and Third aves., 11 a.m.-12 a.m.
This four-course, prix-fixe menu will feature traditional Thanksgiving options with an Irish twist. Entrée choices include a fresh roasted turkey served with Irish sausage and brown bread stuffing, a Pennsylvania ham served with rum raisin sauce and a string bean casserole, or a chardonnay-poached salmon served over pumpkin risotto. For dessert, choose between apple and pumpkin pie. $49 per person. 212-355-0100, Fitzpatrickhotels.com.
19 E. 26th St., 1-9 p.m.
Gather around a table and prepare for a Thanksgiving meal made with contemporary Italian flavors. Begin the four-course meal with your choice of fall-themed pastas, soups or salads. Then move on to the meat course with a choice between stuffed turkey, shrimp with rosemary oil, halibut in clam ragu, veal ossobuco or braised beef cheeks. For the third course, choose from pumpkin and pine nut cake, a variety of traditional Italian puddings or ice cream. $55 for adults, $30 for children. 212-265-5959. SD26NY.com.
1063 First Ave., 4-11:30 p.m.;
61 Columbus Ave.; 9 E. 18th St., 12-9 p.m.
All three locations will offer Thanksgiving menu specials with a twist from south of the border. Appetizer choices include pumpkin soup with Serrano ham ($8) or a salad served with grilled queso fresco, dried cranberries and crispy pumpkin ($9). On the heartier side are entrees such as roasted turkey with Mole sauce served with plantain stuffing ($20) or a chicken enchilada plate topped with a chocolate Chichilo Mole ($18). For dessert get the sticky pumpkin cake served with pumpkin mole swirl ice cream ($9). All prices are a la carte. Rosamexicano.com.
871 Seventh Ave., 12-9 p.m.
Often heralded as one of the first fine-dining Greek restaurants, Molyvos will be serving a special Thanksgiving Day menu for $45. The meal starts with KolokithoSoupa, a spiced butternut squash soup made with pulled pork and thyme honey, then continues with entrée Galopoula sto Fourno a la Greque, an organic turkey served with sausage and chestnut stuffing, and finishes off with the milopita — caramelized apples wrapped in phyllo with cinnamon spice ice cream. The regular menu will also be available. 212-582-7500, molyvos.com.