Thanksgiving to Go: 10 Restaurants Serving Takeout

Need a full spread or few sides? Top chefs are here to help.

Let an expert chef tackle the turkey this Thanksgiving. Image via Shutterstock.

Daunted by tackling a full Thanksgiving meal? Luckily a host of chefs—including some from Washington’s top restaurants—are here to help. Most offer a range of possibilities for every stage of your feast, from pre-brined birds to roasted heritage turkeys, tasty sides, desserts, or a full soup-to-nuts (er, turkey-to-pie) spread.


The feast: Get into the Southern spirit with a New Orleans-inspired spread of roasted or fried Cajun turkey, cornbread-andouille stuffing, mac and cheese, and more.


Serves: About eight, with a 16-to-18-pound gobbler, gravy, four sides, and biscuits ($175). Sides can also be ordered à la carte.

Details: Place orders by 5 on Thursday, November 21, for pickup between 11 and 1 on Thanksgiving Day.


The feast: You’ll find a large variety of seafood and land-fare at the restaurant’s market, from ready-to-cook Amish turkeys to freshly shucked oyster platters, sides, pies, and more.


Serves: Most items, including turkeys, vary by order.

Details: Order through Sunday, November 24, for pickup on Wednesday, November 27.

Blue Duck Tavern

The feast: An elegant spread includes a roasted free-range bird, sides such as oyster-chorizo stuffing and bacon-cranberry Brussels sprouts, breads, apple pie, and more.


Serves: Six to eight ($300 before tax).

Details: Order until Saturday, November 23, for pickup on November 27 (11 to 7) or Thanksgiving Day (11 to 2).

B Too

The feast: Chef Bart Vandaele caters to both large and small gatherings, offering a 17-pound bird or a stuffed breast for four, plus sides and appetizers of all quantities.


Serves: Anywhere from an eight-person full meal ($169 includes the turkey and five sides) to à-la-carte sides and desserts.

Details: Order by Monday, November 25, for pickup on Thanksgiving Day between 10 and noon.

Del Campo

The feast: Chef Victor Albisu gives Turkey Day a Latin twist with Peruvian chicken-style roast turkey and sides such as charred Brussels sprouts and canela candied yams.


Serves: Six to eight for the turkey ($110). Prices of sides vary.

Details: Order by Sunday, November 24, for pickup on Wednesday, November 27, or until noon on Thanksgiving Day.

Hill Country

The feast: Thanksgiving gets a Texas twist with pit-smoked turkeys and fixins like green bean casserole, skillet cornbread, and mac and cheese. Pies in flavors such as bourbon-pecan round out the meal.

Serves: Meals can be ordered for 5 to 8, 10 to 12, or à la carte (prices vary).

Details: Place orders by Friday, November 22, for pickup on Wednesday, November 27 (3 to 5) or Thanksgiving day (9 to noon).


The feast: Go Greek for Thanksgiving with Mike Isabella’s wood-spit-roasted birds, squash orzotto, lemony roasted potatoes, and more.


Serves: The 14-to-16-pound turkeys serve eight to ten ($120); sides vary.

Details: Order by Sunday, November 24, for pickup on Thanksgiving Day between 8:30 and 11.

Red Apron

The feast: Choose between fresh or brined heritage birds, an oven-ready pork rib roast, and classic sides. Also check out sister operation Buzz Bakery for all your pie and biscuit needs.


Serves: Prices and portions vary by order.

Details: Order online for pickup at Union Market and Mosaic District locations.

Society Fair

The feast: Chef Cathal and Meshelle Armstrong’s Alexandria market offers a range of options, from whole turkeys to crowd-friendly appetizers and romantic meals for two.


Serves: Varies by order.

Details: Order online by Saturday, November 23; prices vary by item.


The feast: You’ll find a party-size selection of salads, side dishes, and main courses that go beyond the bird; think a New York strip roast and cedar-plank salmon.


Serves: All platters serve eight to ten, with prices varying by item.

Details: Grab your orders on Thanksgiving Day from 10 to 8:30.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.