Don’t have time to baste a turkey every hour? Burnt the first (and only) pie you ever made? Save yourself the hassle and get some (or all) of your Thanksgiving dishes from these DC-area restaurants offering feasts to-go. Remember: many places have deadlines for orders and specific pick-up and delivery days and times, so make note.
901 New York Ave., NW; 7187 Woodmont Ave., Bethesda; 11960 Democracy Dr., Reston
These fish houses are serving up Thanksgiving feasts with a 16 to 18 pound turkey, sweet potato puree, and oyster stuffing. The meal feeds eight and costs $175. An extra turkey can be added to the spread for $105 and more sides can purchased a la carte.
465 K St., NW
Pastry chef Alex Levin is offering a variety of baked goods to sweeten up your holiday at his Thanksgiving pop-up shop inside Alta Strada. Treats include honey pecan pie, caramelized banana bread cake, dark chocolate toffee, and more. Order individual items for pick-up, and check out the delivery options on select days.
1515 N. Courthouse Rd., Arlington
Chef David Guas is providing southern sides and sweets like biscuits, rolls, savory bread pudding, and pies (apple cinnamon crunch and bacon & cayenne pecan pie are just two options). Sides can be purchased a la carte and pies range from $25-30.
1309 5th St., NE
Union Market’s seasonal American restaurant has a full Thanksgiving to-go menu with options for each course. The star of the menu, the oven-roasted turkey, is available in three different sizes and comes with a quart of gravy, two pounds of stuffing, and a quart of cranberry sauce. You can round out a meal with dishes like roasted butternut squash soup or caramelized brussels sprouts.
4883 MacArthur Blvd.
Restaurateur Jeff Black’s Palisades seafood market offers a large catering menu, with everything from brined-and-ready fresh turkeys to roast, spiral-cut hams, appetizers, sides, and desserts. You’ll find plenty of classics alongside specialities of the house like Chincoteague oyster stuffing and Kentucky Derby pie with chocolate, walnuts, and bourbon (don’t skip a pint or two of the homemade ice cream alongside).
24th & M St., NW
The Park Hyatt’s elegant American restaurant serves a Thanksgiving feast, and also offers a luxe version to-go. The package, which feeds six to eight, includes a 10 to 12 pound roasted turkey, and sides like glazed carrots with kohlrabi, roasted bread dumplings, potato puree, crispy brussels sprouts, and freshly baked bread. For dessert, indulge in apple and pumpkin pies. The meal costs $425, plus $75 for an optional cheese and charcuterie board.
1101 K St., NW
Robert Wiedmaier is making it easier than ever to bring Beck’s home this holiday, with to-go dishes like pumpkin soup and wild mushroom chestnut stuffing. The spread feeds eight to ten and costs $295.
3126 12th St., NE
Chefs Shannan Troncoso and Inma Bonarelli are bringing their family dessert recipes to the table this Thanksgiving, such as Troncoso’s Midwestern pumpkin pie from her mother, and Bonarelli’s chocolate tres leches cake served at her father’s restaurant in the Dominican Republic. Other desserts include chocolate cake with rosewater buttercream, spiced cheesecake with an Oreo crust, and chocolate chip pecan pie.
1250 9th St., NW
Tiffany MacIsaac is replacing traditional pumpkin pies for something more unique with her cinnamon-dulce apple pie, Nutella fudge icebox pie, and Biscoff cookie cake.
425 7th St., NW
This family-style, Italian-American restaurant is offering a full spread that feeds eight to ten ($250 total). The meal includes an 18 pound bird served with sausage and sage stuffing, cranberry sauce, and a bounty of sides such as Brussels sprouts with caramelized onions, green beans, and mashed potatoes with giblet gravy. Top it off with a pumpkin, apple, or pecan pie.
974 Palmer Alley, NW
Amy Brandwein is putting an Italian spin on her Thanksgiving feast, with takeout dishes like pumpkin ravioli, sweet potato cornbread glazed with cream cheese, and an apple spice bundt cake. If you want the whole shebang, order the cider-brined, free-range turkey with rosemary-sage stuffing, a recipe from her mom.
1805 14th St., NW
Though Cork won’t make your turkey, it will make all the sides and sweets you’ll need to complete your Thanksgiving table this year. Dishes include sausage-cornbread stuffing, gingery cranberry sauce, mac n’ cheese with aged cheddar and blue cheese, and salted caramel-pecan tarts.
777 I St., NW
Bring a little South American flare to your turkey day with Del Campo’s catering menu. The lineup includes mains like spatchcocked turkey, Peruvian chicken, and smoked brisket, as well as a bounty of starters and sides including jalapeno mashed potatoes, wagyu beef empanadas, and pumpkin pie.
2201 14th St., NW; 4000 Wilson Blvd., Arlington; 7777 Baltimore Ave., College Park
Mike Isabella is putting a Greek spin on Thanksgiving and offering dishes like a Greek-spiced spit-roast turkey, chestnut stuffing with duck confit, mac with mizithra and feta cheese, and apple and pear pies with almond crumble. Pick up locations include DC, Arlington, and College Park, Maryland.
931 Ellsworth Dr., Silver Spring
The Silver Spring restaurant is catering a smoked turkey with three sides. Guests can choose between mashed potatoes with gravy, sweet potatoes and cornbread, cranberry sauce, and pumpkin pie. The menu feeds six and costs $95.
301 Water St., SE
Newly appointed pastry chef Tova Hillman will be offering handmade pies and desserts to go, such as pumpkin pie with a gingerbread crust and apple pie with a cinnamon brown sugar crust.
775 G St., NW
Chef Austin Fausett wants to bring brined and marinated heritage breed half or whole turkeys, gluten free stuffing, cranberry orange marmalade, and pecan pie to your Thanksgiving table. Orders can be placed a la carte, and a whole turkey serves eight to twelve.
963 Palmer Alley, NW
The bakeshop is offering seasonal cakes, as well as DIY baking kits for items like pecorino and thyme biscuits and bourbon and chocolate brioche bread pudding, to be made the day of. Cake selections include chocolate pear cake, cranberry and vanilla bean cake, and pumpkin cocoa bourbon cake.
Red Apron is offering both fresh and brined turkey as part of its takeout menu, along with a mix of ready-to-eat sides such as garlic mashed potatoes and gravy. There’re also items to help you cook, including sage sausage and homemade stock.
11150 South Lakes Dr., Reston
The family-owned Reston eatery will offer a 16 to 20 pound roasted turkey, buttermilk biscuits with whipped butter, cornbread stuffing, whipped potatoes, glazed yams, and pumpkin pie. The dishes are designed to feed eight people, and can be ordered a la carte or in a full spread priced at $209.
1731 New Hampshire Ave., NW
The Dupont eatery is offering a takeout menu, priced at $39 per person, of a 12 oz. turkey with stuffing, cranberry sauce, and gravy and a choice of three sides. Options include mash potatoes, roasted root veggies, green bean casserole, and wild rice. Items like butternut squash soup, cornbread, and parker house rolls can be ordered a la carte, as well as desserts, such as apple and pecan pie.
821 Upshur St., NW
Spice up your holiday with chef Anna Bran-Leis’ Mexican turkey roulade, made with wrapped pork loin, turkey, and house-made chorizo. The dish is $16 per pound, and each pound feeds two people. Cheese poblano tamales are also available to order a la carte.
1525 Wisconsin Ave., NW
The Georgetown food and wine emporium is putting an Italian twist on Thanksgiving food, with dishes like roasted turkey, venison salsiccia, sweet potato gratin with chestnuts, cranberry mostarda, and pumpkin mascarpone cheesecake. All menu items can be ordered a la carte.
1426 H St., NW
WTF (Woodward Takeout Food) wants to cater your whole Thanksgiving table, with a 14 to 16 pound roasted Amish turkey, giblet gravy, cranberry shrub, parker house rolls, a choice of pie, and four sides. Side options include granny smith apples with fennel stuffing, whipped russet potatoes, and mac and cheese, while the pies come in flavors like pumpkin spice and maple bourbon sweet potato. The spread coasts $195 and feeds four to six people.