Whether you opt to eat out, pick up a ready-made meal to take home or cook the whole thing from scratch, we've got your Turkey Day feast covered.
Whether you’re eating turkey with sage gravy or roasted prime rib with truffled hollandaise sauce, BIN 36 will have a three- or six-ounce pour of perfectly paired wine already picked out for you. $40 per person ($19 for kids). 339 N Dearborn St between Kinzie St and Wacker Dr (312-755-9463).
Grab your most obnoxious uncle and your drunkest aunt—the “most boisterous” table at this pan-Latin/Indian take on Thanksgiving gets a free round of Champagne to complement the star anise–rubbed turkey, Brazilian herb–tossed candied baby beets and pumpkin tres leches cake. $50 per person. 10 W Hubbard St between State and Dearborn Sts (312-527-4060).
McCormick & Schmick’s
We never dreamed a place this nice would be this affordable. For $19.95 you get a dinner featuring dishes such as spiced pumpkin soup, oven-roasted turkey, corn-bread stuffing, candied yams and a slice of pie. 41 E Chestnut St at Wabash Ave (312-397-9500).
Coco Pazzo Café
Go Italian with this $40 four-course that includes options like duck confit risotto with caramelized turnips, pappardelle noodles with wild boar ragù, and a pecan crostata with caramel and cinnamon gelato. 636 N St. Clair St at Ontario St (312-664-2777).
Meritage Café & Wine Bar
From 2 to 8pm this wine bar/restaurant will offer four courses of fancy seasonal eats such as cranberry-stuffed quail with goat-cheese soup and squash-and-Gorgonzola ravioli with baby beets and yuzu brown butter for $55. 2118 N Damen Ave at Charleston St (773-235-6434).
PS to Go
Deciding to order the Goose Island beer–brined turkey ($150 for 12lbs, $200 for 18lbs, including sides) from Phil Stefani’s take-out spot is the easy part. It’s deciding between Blue Point oyster or roasted chestnut–and–sage stuffing, and cream cheese–whipped potatoes or potatoes au gratin that’s hard. Order by Tuesday 21. 1300 W Hubbard St at Ogden Ave (312-226-7611).
The herb-roasted turkey ($60 for 10lbs); pretzel-bread stuffing with sausage, apple and smoked bacon ($20); and house-smoked pork and beans ($16) that Parlor will fix for you this Thanksgiving are supposed to represent a “down-home” meal. But chances are your mama never cooked like this. Order by Tuesday 21. 1745 W North Ave between Hermitage Ave and Wood St (773-782-9000).
You may be able to convince your guests that you made the Hearty Boy’s honey-brined turkey ($4/lb). But when it comes to the mini pumpkin-sage loaves ($3.50 each) and chestnut-bacon stuffing ($11/lb), you don’t stand a chance. Order by Tuesday 21. 3404 N Halsted St between Roscoe St and Newport Ave (773-244-9866).
Prairie Grass Café
Even if you don’t live in the suburbs, it’s worth the drive to pick up Sarah Stegner’s turkey ($95 whole, $50 half) and sides, which include apple-sage stuffing ($6 per pint) and green beans with toasted almonds ($7 per pint). Order by Sunday 19. 601 Skokie Blvd, Northbrook (847-205-4433).
Bank St. Bistro and Bakery
Michael Anderson’s new spot offers a Thanksgiving feast ($150 for a four-person meal) in its poshest form: stuffed pumpkins, black-truffle bisque and, just in case turkey seems a little pedestrian for your fancy ass, roasted Hudson Valley duck. Order by Tue 21. 1967 N Halsted St between Wisconsin St and Armitage Ave (312-475-9618).
DIY dinner tips
If you can’t get your hands on a heritage turkey from Caveny Farm (John Caveny says it’s worth a shot if you contact him by Friday 17 at email@example.com or 217-762-7767; $41 for a 6 to 8lb Bourbon Red hen), pick up a HoKa farms all-natural turkey from almost a dozen locations throughout the city (around $2.25/lb, www.hokaturkeys.com).
Most grocery stores are a nightmare around the holidays, but the Green City Winter Market (Peggy Notebaert Nature Museum, 2430 N Cannon Dr, Wed and Sat 9am–1pm) is a dream. Pick up cranberries, onions and celery for stuffing; sweet potatoes for pie; and veggies like brussels sprouts for roasting from more than a dozen Midwestern farmers.
Nobody wants to be shaking while you’re baking, so pre-make Manhattans: Pour a bottle of whiskey over a jar of pitted cherries, add a splash of bitters and let it sit for a couple of days. Refrigerate it before your party and put it out in a sun tea–type glass jar with a spigot next to a bucket of ice. (You can do a similar infusion with ginger and vodka.)
The only bottle that pairs well with everything a Thanksgiving spread has to offer is one that’s filled with spring water, but something sweet and acidic, like a spätlese Riesling, will go nicely with the sweet potatoes and cranberry sauce, and the acidity will wash down everything else.