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What to Eat and Drink Around the World This Week

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Beverly Hills: Thanksgiving at The Belvedere

The Peninsula Beverly Hills’signature restaurant serves fresh Mediterranean-inspired cuisine and wild-caught seafood in the elegant dining room and stunning al fresco terrace. But for Thanksgiving, executive chef David Codney is planning a meal that pairs classic holiday flavors with an innovative touch.

The meal will begin with butternut squash risotto with ricotta and sage, roasted apples with walnuts, frisée, and goat cheese, and chicken liver mousse served with fig jam on grilled sourdough. The central entrée features roasted free-range turkey with sage stuffing, buttermilk smashed potatoes and Pinot Noir cranberry sauce sides. But those looking for something different can choose roasted beef with celery root and cipollini onions, or seared salmon with Yukon Gold hash and dill burre blanc. Those who prefer to host on Thanksgiving can order a slightly modified version of the menu to pick up and serve in their own dining rooms. 9882 S Santa Monica Blvd; 310-551-2888.

Book with American Express Travel to receive your complimentary Fine Hotels & Resorts® benefits. Terms Apply.

New York City: Thanksgiving at Maison Premiere

Williamsburg Brooklyn’s James Beard Award-winning restaurant is known for its stellar oyster offerings and executive chef Jacob Clark’s Cajun-influenced cuisine. On Thanksgiving, the menu will offer a prix fixe dinner from 2 to 9 pm that provides a little something for everyone.

First course offerings include honey nut squash soup with pears, pepitas, and Jonah crab, and roasted beet salad with citrus, candied walnuts, and whipped ricotta. The turkey will be dressed with crawfish stuffing. Meanwhile, diners in the mood for something different can choose from roasted codfish with creamed Brussels sprouts, turnips, and leeks, or chestnut gnocchi with pumpkin, apples, and sage. Dessert options are classic, with a twist: pumpkin cheesecake and chocolate mousse tart. 298 Bedford Ave; 347-335-0446.

New York City: Thanksgiving at The Four Seasons

This past August, the iconic midtown restaurant opened in a new location with executive chef Diego Garcia (Contra, Le Bernardin) and executive pastry chef Bill Yosses (former White House pastry chef) at the helm.

On Thanksgiving, the team will pull out all the stops with a varied menu that includes, but also goes well beyond a traditional roasted turkey. Appetizer options include white truffle risotto, New England clam chowder, and tuna carpaccio with jalapeno and soy-ginger sauce. In addition to a festive bird and trimmings, diners can choose dishes like filet of bison Rossini, Dover sole menière, or grilled lamb chops. Yosses’ classic pies (pecan with bourbon whipped cream, pumpkin, and apple) will be joined by lemon meringue pie with strawberry sauce, and chocolate banana cream pie. The Four Seasons dining room will offer two holiday dinner seatings at 1 pm and 4 pm. 42 E 49th St; 212-754-9494.

Paris: Thanksgiving at Le Bristol

Those who find themselves abroad on Thanksgiving can cozy up in this stunning, 5-star Parisian hotel. The hotel’s Michelin-starred brasserie, 114 Faubourg, will offer guests a festive turkey lunch and dinner on Thanksgiving Day with chef Eric Frechon collaborating with chef Loïc Dantec in exploring the emblematic American holiday dish. The dinner sets off a season of festive meals, including upcoming Christmas and New Year’s Eve meals. 112 Rue du Faubourg Saint-Honoré; 33-1/5343-4300.

Book with American Express Travel to receive your complimentary Fine Hotels & Resorts® benefits. Terms Apply.

Chicago: Thanksgiving at Booth One

Late last year, restaurateur Rich Melman launched this modern American eatery as an homage to the legendary Chicago restaurant, The Pump Room. (The restaurant is named after The Pump Room’s iconic VIP table.) This year, Booth One is getting into the Thanksgiving spirit with a luxurious prix fixe menu that includes both holiday classics and surprising touches.

The meal begins with first course options like butternut squash veloute with smoked bacon and chestnuts or a fall salad with little gem lettuce, black currants, and hazelnut vinaigrette. For the entrée, diners can go traditional (herb-roasted heritage turkey) or nouveau (beef Wellington or fluke with silky potatoes). All entrees can be paired with family-style platters of Brussels sprouts and roasted delicata squash. In addition to traditional pecan and pumpkin pies, the meal will wrap up with a warm pear and almond tart. 1301 N State Pkwy; 312-649-0535.

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