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Katie Bianco | Photo: Greg Powers | November 7, 2013
Breaking bread is even better when someone else is in the kitchen. These restaurants are doing all the cooking for a carryout feast—and looking the other way when you take the credit.
Acadiana is serving up a Cajun-style holiday with its to-go feast for eight, including a Cajun-spiced turkey, giblet or eggplant gravy, sides including cornbread and andouille sausage stuffing, pumpkin pie and biscuits with housemade pepper jelly. Orders must be placed by Thursday, Nov. 21. 202.408.8804, acadianarestaurant.com
Art & Soul
Chef Art Smith is offering up all the trimmings for your feast. You handle the homemade turkey and the Capitol Hill cook will prepare to-go mashed potatoes, sweet potatoes, stuffing, pies and more. Orders must be placed by Monday, Nov. 25. 202.393.7777, artandsoulddc.com
Give your feast some South American flare with chef Victor Albisu’s take on turkey day. Order Turkey al la Brasa, as well as chapa bread stuffing, burnt brussels sprouts and candela candied yams for a Thanksgiving with a kick. Orders must be places by Sunday, Nov. 24. 202.289.7377, firstname.lastname@example.org, delcampodc.com
Hill Country Barbecue Market
“Our Thanksgiving dinner definitely has a Texan accent,” says Hill Country’s Director of Operations Jim Foss. The bountiful buffet includes pit-smoked turkey with gravy, pork spare ribs and bourbon pecan pie. Orders must be placed by Friday, Nov. 22. 202.556.2050, hillcountrywdc.com
Greek-spiced spit-roasted turkey, along with chestnut stuffing, charred brussels sprouts, roasted lemon potatoes and squash orzzotto are all being prepped by chef Mike Isabella for a Mediterranean-infused Thanksgiving mail. Orders must be placed by Sunday, Nov. 24. 202.234.5000, kapnosdc.com