Lots of D.C. restaurants will take cooking off the proverbial holiday plate — just pick up, reheat, and serve.
Some restaurants offer the whole feast — turkey, stuffing, sides, pies, and more — while others prepare just portions of the meal. Cooking an entire dinner and don't want to have to worry about dessert? Fear not: there are plenty of places in D.C. to order pie.
Read on for some of Eater’s top to-go Thanksgiving picks (kitchen clean-ups not included):
425 7th Street NW
For $249.95, eight to 10 people can feast on an 18-pound roasted turkey with sausage and sage stuffing served with house made cranberry sauce, sautéed string beans with julienned red peppers and toasted hazelnuts, mashed potatoes with giblet gravy, a whole pie, and more. Deadline for orders is Tuesday November 21.
974 Palmer Alley NW
Chef Amy Brandwein's Thanksgiving menu features classics alongside Italian twists, as well as homemade pies from pastry chef Caitlin Dysart. Highlights include cider-brined free-range turkey, pumpkin ravioli with butter and sage, and apple spice bundt cake. Several holiday sweets will be for sale at the market as well. Find all details here.
Cork WIne Bar & Market
1805 14th Street NW
The newly-relocated Cork offers customers everything but the turkey this Thanksgiving, with to-go sides and desserts available. Place orders by Monday, November 20, for pickup on November 22 or 23. Options include: cornbread stuffing with sausage, chilies and herbs, cranberry sauce with orange and ginger, and macaroni and cheese with aged cheddar and blue cheese. Check out more details here.
The Cuban-themed eatery is offering Caribbean-inspired Thanksgiving pies as well as a “Cuban Fiesta Box” this holiday season. Dulce de leche pumpkin pie or the coffee pecan pie ($25 each, serving six to eight) are good bets; orders must be placed by Tuesday, November 21. The box ($42) is filled with six guava pastelitos, six beef/picadillo pastelitos, six chicken empanadas, and 12 ham croquetas.
777 I Street NW
Holiday favorites meet South American fare at chef Victor Albisu’s modern meat carnival. Highlights include spatchcocked turkey, Peruvian chicken, and fall squash salad (full menu and details here). Orders must be placed by Sunday, November 19, and can be picked up Wednesday, November 22, or Thanksgiving Day.
Ivy City Smokehouse
1356 Okie Street NE
Please seafood-loving guests with a custom-built smoked platter; order through Tuesday for pick-up on Wednesday.
Joe’s Seafood, Prime Steak & Stone Crab
750 15th Street NW
End Thanksgiving on a sweet note with a homemade pie, including a sweet potato pecan, pumpkin chiffon, old fashioned apple, and key lime pie, available to go at $29.95 to $34.95 per pie. Order by Sunday, November 19, pick up Wednesday, November 22 from 11:30 a.m. to 10 p.m.
The Kapnos on 14th Street NW, and Kapnos Tavernas in Arlington, Va., and College Park, Md., are offering Greek-inspired Thanksgiving menus available for pick-up. Highlights include Greek-spiced, spit-roasted turkey, chestnut stuffing with duck confit, and Greek mac and cheese with mizithra, feta and dill. Find all details here.
1351 H Street NE
Atlas District’s go-to for Taiwanese fried chicken is preparing assorted dishes for pick-up, ranging from cumin beef to curried pumpkin soup.
963 Palmer Alley NW
Pastry chef/owner Meredith Tomason has a range of cakes and dessert pastries available for pre-order. Think: chocolate pear cake, cranberry and vanilla bean cake, and classic carrot cake. There’s also pecorino and thyme biscuits for at-home baking, as well as bourbon-chocolate brioche bread pudding. Orders must be placed by 5 p.m. Saturday, November 18.
The Ritz-Carlton, Tysons Corner
1700 Tysons Blvd, McLean, Va.
The glitzy hotel is offering prime rib to-go meals ($340), as well as ones with turkey and all the trimmings ($310). Each serves six and comes with sides like butternut squash bisque and carrot raisin apple salad. Orders must be placed by 5 p.m. Tuesday, November 21.
Taqueria Del Barrio
821 Upshur Street NW
Chef and owner Anna Bran-Leis is preparing a Mexican turkey roulade (her take on turducken), wrapping turkey around pork loin, which is then wrapped around house-made chorizo. The Mexican entree can be ordered in advance by phone at 202-723-0200. Priced at $16 per pound (each pound feeds two people), Bran-Leis suggests pairing the dish with poblano-cheese tamales ($3.99 each).
2001 International Drive, Tysons Galleria
This Tysons Galleria steakhouse is offering holiday party platters for carryout. A portion of the day’s proceeds will be donated to Food for Others.
1426 H Street NW
A takeout feast built for four to six includes a 14-pound to 16-pound whole roasted Amish turkey, giblet gravy, cranberry shrub, choice of four holiday sides, Parker house rolls, and a pie ($195). Orders must be prepaid and placed by Friday, November 17, and picked up between 11 a.m. and 4 p.m. Thanksgiving Day.