Tuesday, November 24, 2015

Where to Eat Thanksgiving Dinner in Boston

Plenty of restaurants in Boston will be open this year for Thanksgiving. Although it means no week long turkey sandwiches, there will be no prep work or cleaning up!

The Beehive - South End, Boston
$55 for three-course prix-fixe; 11 a.m.-10 p.m

One of Clarendon Square's favorite jazz bars has jazzed out Turkey Day. Starters range from crab croquettes to roasted squash salad, as well as foie gras au torchon. In addition to turkey the sides are green bean casserole, caramelized onion and apple stuffing, cranberry sauce and mashed potatoes, Mains include vegetarian Thanksgiving, rack of lamb, salmon, halibut, and a 12 oz New York Strip. The “leftovers” menu, offered from 9 p.m.-midnight, includes a turkey melt for those that still have room!


Deauxave - Back Bay, Boston
$85 prix fixe; 12pm- 8pm

We give Deauxave credit for including a turducken (a chicken stuffed inside a duck stuffed inside a turkey) on their Thanksgiving menu this year, and of course we can expect it to be cooked to perfection. Starters include spiced heirloom pumpkin soup with chestnut-apple purée, a pavé of duck confit with cranberry and forest mushrooms, and beet and chèvre salad with celeriac and spiced pumpkin seeds.

Grill 23 & Bar - Back Bay, Boston
$72 per person or priced a la carte; 12pm- 8pm

In this four-course prix-fixe, begin with cauliflower leek soup with crispy kale and chorizo oil, followed by an iceberg wedge dressed with maple labne, bacon, cranberries, and fried shallots. The Massachusetts turkey is pastrami-brined and served with pumpernickel-rye stuffing, Brussels sprouts, mashed potatoes, and gravy. Finish with grown-up pumpkin cheesecake, topped with pecan pie sauce, bourbon whipped cream, and graham cracker crumble.


Rialto - Harvard Square, Cambridge
$85 per person; $125 with wine pairings; $35 for children under 12; 1pm-7:45pm

Chef Jody Adams is making Thanksgiving at Rialto’s elegant but inclusive to all ages. There will be both a three-course tasting menu, as well as a smaller, simpler menu for the children at the table. Those adventurous can begin with a Jerusalem artichoke soup, a classic vongole, savory squash custard, antipasto, or salad, before moving into a selection of entrées, including the traditional bird with all the trimmings. Alternatives to turkey include gnocchi with chanterelles and preserved lemon, halibut with green olives and clementine, butter-poached lobster over squid-ink pasta, and pan-roasted duck breast.

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