It’s not just turkey dinner at local restaurants for Thanksgiving

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The Thanksgiving Day holiday is one week away and it’s not too late — if you’ve been dawdling, like me — to make a reservation at one of Kansas City’s more popular dining venues November 26. But I wouldn’t wait too much longer to call in a reservation.

And if you do wait until the very, very last minute, you can always pick up a snack and a Slurpee at one of the 7-Eleven locations in the metro. Not so satisfying, maybe, as a hot roast-turkey dinner, but a whole lot cheaper — and you can eat it in your car.

For a holiday buffet that’s a good deal more elaborate than the usual Thanksgiving culinary repertoire, both locations of the Bristol Seafood Grill — the Power & Light District (51 East 14th Street, 816-448-6007) and the Leawood venue (5400 West 119th Street, 913-663-5777) — will have four custom stations featuring roasted turkey, glazed ham, 15 side dishes, an array of salads and desserts, and fresh oysters on the half shell and chilled shrimp.

The Bristol buffets will be priced at $36 for adults, $18 for children between the ages of 4 and 12, and complimentary for children three years old and younger. Buffet service will be available from 10:30 a.m. to 7 p.m. at the Power & Light location and from 10 a.m. to 8 p.m. at the Leawood restaurant. 

Lidia’s Kansas City (101 West 22nd Street, 816-221-3722) will be open Thanksgiving Day from noon to 6 p.m.

The holiday meal — priced at $45 for adults and $15 for children — at Lidia’s begins with a shared family-style antipasti, and a choice of primi course: Caesar salad; spaghetti squash with shrimp, lemon-garlic cream and pine nuts; fresh chestnut-and-winter squash soup; arugula with Bartlett pear, walnuts and gorgonzola.

The secondi choices include a traditional roast turkey breast and braised turkey leg with mashed potatoes, sausage and apple dressing, and cranberry-quince chutney; the Pasta Tasting Trio (butternut squash filled ravioli, sage brown butter and toasted pumpkin seeds; rigatoni Boscaiola – ‘The Woodsman’s Sauce’; and trenette with basil pesto, potatoes and string beans); an herb-infused pork shoulder roast with Swiss chard mashers; “Pesce II all a Matalotta,” a seared Cobia fillet with San Marzano tomaties, capers and olives over grilled polenta.

A family-style dessert platter includes pumpkin and gingersnap bonet, pecan caramel biscotti, a cherry-cranberry and mascarpone tartlet, and a triple-chocolate torta.

J. Gilbert’s Wood-Fired Steaks and Seafood (8901 Metcalf, Overland Park, 913-642-8070) will be open from 11 a.m. to 8 p.m. Thursday, November 26, and will serve from both its regular menu and a special three-course prix fixe holiday menu (priced at $38 for adults and $19 for children 12 years of age and younger) on that day.

The prix fixe menu offers three courses with an array of choices.

For the first course, either a baby greens salad with sun-dried cherries, pine nuts, parmigiana-reggiano, and balsamic vinaigrette dressing or a traditional Caesar salad with parmigiana-reggiano, garlic croutons, asiago cheese crisp, and anchovies. For patrons who prefer soup, there will be a choice between Maryland crab bisque or butternut squash soup.

The second course will be a familiar roasted tuckey dinner with Yukon Gold mashed potatoes, cornbread and sausage stuffing, gravy, glazed yams, green beans with pecans, and cranberry-orange relish.

Dessert choices are pumpkin pie, apple croustade, chocolate velvet cake and cheesecake.

Chef Martin Heuser’s Affäre Restaurant — operated with his wife, Katrin — at 1911 Main will be open for two meals on Thanksgiving Day: a sophisticated morning brunch and then, from 3 to 8 p.m. a prix fixe four-course holiday meal; the dinner is priced at $48 per person (wine pairings by sommelier Katrin Heuser will be offered for an additional $20).

The Thanksgiving dinner menu will offer a first-course choice of artisan greens in radicchio basket; confit apples, orange filets, persimmon gelee; cranberry-walnut dressing; or a Missouri elk brat with pecan-pumpkin-apple butter.

A second course will be a cream of spinach soup, salmon quenelles, and crème fraiche.

The two third-course choices are a roasted, sage rubbed Tom turkey (with pork-apple-pretzel stuffing, velvet cream sauce, and Brussels sprouts, red cabbage, Macaire potatoes) or roasted beef prime rib au jus, Café de Paris butter, green-bean-mushroom medley, and Yorkshire pudding.

Dessert choices will be a choice of pumpkin cheesecake, persimmon fluid gel or orange-pumpkin ice cream.

Categories: Dining, News