Where to Get Thanksgiving Dinner in Washington, D.C.
The holidays officially kick off this Thursday with Thanksgiving. And If you’ll be traveling through Washington, D.C. this week or just want to get out of the house, know that the area’s restaurants have got you covered. Some of D.C.’s top eateries are serving up their best plates. From pumpkin risotto to slow-roasted country ham, diners can expect traditional fall plates and then some. Rest assured that if you’re not eating at home this Thanksgiving, you’ll be eating well.
Georgetown’s 1789 is serving a prix-fix and à la carte menu from noon to 9 p.m. Guests can look forward to roasted winter squash soup, dry-aged rib-eye, roast turkey, and a selection of desserts.
Art and Soul will be serving a Thanksgiving Day buffet. Executive chef Wes Morton has a menu lined with Thanksgiving favorites including turkey three ways, house-made maple ham, rib-eye, cornbread stuffing, and an assortment of pies. Hours are 11 a.m. to 9 p.m.
Art and Soul is also offering a few carry out options too. For more, please visit its website.
The Blue Duck Tavern is offering a three-course, "brunch-into-dinner" menu focusing on the season’s best ingredients. From 11:30 a.m. to 9 p.m., guests can enjoy first-course starters — including salads, breads, meats, and cheese — set throughout the open kitchen, followed by choice of plated entrée and sides. Holiday desserts complete the meal.
Menu highlights include pumpkin Carolina gold rice risotto with pears, quince, and smoked gouda cheese; wood-oven roasted Maine scallops with celeriac mousseline, black trumpets, chestnuts, verjus, and hazelnut oil; and apple cider glazed roasted turkey with braised leg, Virginia riesling gravy.
BRABO will be whipping up a special three-course Thanksgiving menu (last reservation at 7:45 p.m.) Chef de cuisine Harper McClure has prepared a menu of traditionally inspired Thanksgiving favorites, including crooked neck pumpkin soup — with fried Brussels sprout petals, duck confit, and Argan oil — and an eco- friendly broad breasted turkey — which includes roasted breast, confit leg roulade, potato purée, vanilla-orange cranberry relish, fennel sausage stuffing, seared Brussels sprouts, and giblet gravy. The dessert menu is infused with fall flavors with plates like kabocha squash cake with vadouvan roasted apples, coconut sorbet, and pomegranate bubbles, and pumpkin crème brûlée with a chai spiced cream and hazelnut macaron.
Additionally, The Butcher’s Block, BRABO’s adjacent market and butcher’s shop, will sell prepared holiday dishes ready to cook or heat and serve at home.
If you’d prefer to keep your Thanksgiving casual and hearty, consider going to Hill Country Barbeque. From noon to 8 p.m., this outpost of the New York City BBQ joint will be providing carry out or dine-in service for D.C. residents. Diners can expect pit-smoked turkey with pan gravy, sweet potato bourbon mash, buttermilk-smashed potatoes, and pumpkin ginger streusel pie, among other options.
Jackson 20 will be cooking a traditional three-course Thanksgiving meal with an optional wine pairing from 12 p.m. to 7 p.m. As part of its three-course menu, Jackson 20 will be serving favorites with Southern flair, including an eco-friendly traditional turkey option in addition to slow-roasted country ham with Brussels sprouts, tesa, chantrelles, rutabaga, and a maple Dijon jus, and a house-made pimento cheese ravioli with cream corn and a sweet potato purée.
In addition to the three-course menu, Jackson 20 also will offer a more family-friendly holiday buffet in the Paris Ballroom from noon to 7 p.m. The menu will include options such as glazed sweet potato hash, roasted turkey, Virginia spiral ham, topped off with pumpkin, pecan, and apple pie served with whipped cream
The Grille at Morrison House will be dishing out a traditional three course Thanksgiving feast in Old Town, Alexandria, from noon to 5 p.m. Chef Brian McPherson prepares menu options such as a slow-roasted local turkey, leg roulade, brioche stuffing, pomme purée, haricot vert, cepe mushroom casserole, cranberry chutney, pan gravy, and a savory, and a decadent beef bourguignon with red wine braised short rib, pomme dauphine, and market vegetables. For dessert, The Grille will be serving a sampler, which will include pumpkin bread pudding, pecan pie, heirloom apple pie, crème anglaise, and salted caramel ice cream.
The Mayflower Renaissance Hotel’s Edgar Bar & Kitchen will celebrate its first Thanksgiving by serving up a holiday menu complete with all the fixins. Conceptualized by chef Andrew Morrison, formerly of the Fairmont Pittsburgh and Maison Blanche and Le Mistral in D.C., Edgar’s Thanksgiving menu features a wide variety of traditional fare. Guests can enjoy oven-roasted turkey with cranberry sauce, as well as dishes with an innovative twist like the butternut squash and apple bisque, cranberry walnut stuffing, and buttermilk mashed potatoes. Guests can pair this sumptuous menu with holiday-themed cocktails including, Pass the Turkey, a combination of Wild Turkey 101, apple cider, cranberry jelly, sage and thyme, or Baked Apple Manhattan, made with Bulleit rye, sweet vermouth, Harvey Bristol Cream Sherry, and Baked Apple Bitters.
Table will be offering three meals on Thanksgiving Day. After starting with welcome appetizers, guests can choose from a buffet of offerings that include everything from traditional Thanksgiving items such as turkey, stuffing and cornbread, to braised beef cheeks, salmon chaud-froid and stuffed apples. Meals will be served at 11:30 a.m., 1:30 p.m., and 3:30 p.m. Advance reservations required.
For more turkey talk, visit The Daily Meal’s Ultimate Guide to Thanksgiving.