Pass the Cranberry Sauce . . . Off to Somebody Else: How Washington Restaurants Are Celebrating Thanksgiving

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Pass the Cranberry Sauce . . . Off to Somebody Else: How Washington Restaurants Are Celebrating Thanksgiving

Comments () | Published November 18, 2009

• Sou'Wester

Turkey is the recurring theme at chef Eric Ziebold’s Southern dining room in the Mandarin Oriental.

On the menu: Appetizers include grilled turkey heart; turkey-liver mousse; turkey rillettes; turkey gizzard with potato confit; and stuffed turkey neck.
The entrées feature more familiar turkey preparations, such as herb-roasted turkey breast; turkey breast with porcini mousse; turkey-leg confit; and braised turkey leg in red wine.
For sides, there’s cranberry sauce, oyster stuffing, chestnut stuffing, green-bean casserole, Brussels sprouts with bacon, sweet-potato purée with marshmallow, and mashed potatoes.
Desserts include pecan and pumpkin pies.
When it’s available: Noon to 8.
What it costs: Appetizers, $6 to $12; main courses, $17 to $23.

• Vinifera (11750 Sunrise Valley Dr., Reston; 703-234-3550)

This vino-focused restaurant is serving a four-course set menu with the option of wine pairings.

On the menu: Start with butternut-squash soup with sun-dried-tomato pesto and toasted almonds; or wild-mushroom bisque with thyme and crème fraîche.
Next is a green salad with cucumber, beets, and oregano vinaigrette; or Caesar salad with croutons and oven-dried tomatoes.
The main course is roast turkey with pan gravy. Sides include stuffing with toasted Marcona almonds and sage; whipped Yukon Gold potatoes; and buttered turnips, cippolini onions, and baby beans.
Dessert is a choice of pumpkin pie, pecan pie, or warm apple crisp with vanilla ice cream.
When it’s available: 2 to 10.
What it costs: $42 per person; $20 for children under 12.