Thanksgiving Dining Guide 2016

It’s that time of year again, when families gather around convivial dinner tables for feasts of turkey, stuffing and pie. But since Thanksgiving can also be a time of great stress for those less inclined to cook, Chicago restaurants and cafes are stepping in to serve elaborate meals and offer take-home items sure to make the holiday more delicious. Here’s this year’s Thanksgiving dining guide in Chicago. 


Cochon Volant
Cochon Volant

Available all day long November 24, from 11:00 a.m. until midnight, Bub City puts a Southern twist on the Thanksgiving pastime with their special holiday meal. The platter consists of smoked turkey breast, housemade cornbread-sage stuffing, creamy mashed potatoes, gravy and cranberries. Large party carryout is also available, for those who would rather take their food home with them. Orders for that can be made by calling Bub City. 

Head to Cochon Volant Brasserie in the Loop for a lavish family-style prix fixe feast on Thanksgiving. For $85 per person, diners get a miscellany of re-imagined classics by chef Matt Ayala, like green bean casserole, cheesy potato gratin, baked Brussels sprouts, roasted turkey, pumpkin pie and more. The meal is available from 11:00 a.m. until 8:00 p.m. and reservations can be made by calling the restaurant. Kids 12 and younger dine for $35. 

This Thanksgiving, Furious Spoon is giving back to the community in heartwarming ways. The Wicker Park location of the popular ramen restaurant is offering free ramen for anyone in need of a meal on November 24. No proof of income is required, and the offer is available from 11:00 a.m. until 4:00 p.m., or until ramen runs out. 

Looking to jazz up the sweets table at your home gathering? Look no further than Floriole Cafe & Bakery. One of the best bakeries in town is offering a tantalizing lineup of confections for take-home this holiday. The Thanksgiving specials include pumpkin pie with brown sugar meringue, gingerbread pumpkin tarts, pecan pie cake, pumpkin Danishes and more. Orders for the holiday can be places in-store or via phone, and must be in by November 18. 

Beatrix is another spot coming to the dessert rescue this year. Renowned for their pies, the restaurant is featuring full pies for carryout between November 21 and November 23. Options are the popular “Oh My! Caramel Pie” and the pumpkin pecan pie. For those who prefer cake, there’s also the Tall, Dark and Handsome Chocolate Cake.” Call either Beatrix location to place an order by November 21 for pickup on November 22 or November 23. 

Let’s face it, Thanksgiving isn’t the easiest holiday for vegetarians. Unless you opt to dine at Green Zebra, in which case you’ll forget all about the turkey. West Town’s venerable, longstanding vegetable-focused restaurant is re-inventing the holiday wheel a bit this year, with their tasting menu inspired by classic Thanksgiving side dishes. The sides are the best part, anyway. The menu will be available for two weeks starting November 18, so there’s plenty of time to partake. 

For the first time, Nico Osteria is offering a pre-order option for diners looking to carryout food to take home. And considering the serious culinary caliber of this Gold Coast restaurant, you can rest assured you’ll wow your family and friends when you roll it out. Chef de cuisine Erling Wu-Bower has crafted a menu of turkey breast, baked rigatoni, truffled mashed potatoes, cornbread stuffing, cranberry chutney, braised kale, and more. For dessert, pastry chef Leigh Omilinsky has pies on deck a la carte. Orders are priced and portioned based on group size, starting at $130 for two to three people. Call the restaurant for additional information or to place an order. Additionally, Nico is open Thanksgiving day for standard brunch and dinner, plus a special four-course prix fixe. 
Thanksgiving adopts a Peruvian accent at Tanta, where holiday specials are available the duration of Thanksgiving week (aside from November 24, when the restaurant is closed). Unique South American specials include ahu tuna tiraditos with lime bean puree, roasted red kuri and butternut squash with tempura kabocha, and adobo beef shank with roasted root vegetables and squash.

- Matt Kirouac