Get out of the Kitchen – Where to Eat in Charlotte on Thanksgiving
Thanksgiving is just around the corner and we could not be more excited. Nothing beats getting away from work to spend some much-needed relaxation time with your loved ones. Whether you are getting together with your close friends for a Friendsgiving celebration or you simply find yourself not wanting to spend all day in the kitchen cooking, these Charlotte restaurants have holiday menu options aplenty for you to delight in without the stress of burning the bird.
Here who is serving up a feast for you to dine in or take home.
Oak will serve a special prix fixe Thanksgiving menu from noon to 8 p.m. on Thursday, November 26, 2020.
To make a reservation, visit OpenTable (credit card required).
Red Salt by David Burke
Red Salt will offer two different options this Thanksgiving.
Thanksgiving Day’s per person thre-course prix ﬁxe along with limited ala carte. Reservations from 1 p.m – 8 p.m. on Thanksgiving Day.
Cost: For Four: $200, For Six: $300
Red Salt Grab ‘N Gobble for Four or Six PersonsOrders must be placed by Tuesday, November 23, with a 5pm cutoff; pickup is Wednesday, November 24, 9:00am – 7:30pm. The meal includes turkey, accompaniments, and dessert.
Fine & Fettle
Cost: $75 for 4 – 6 persons or $100 for 6 – 8
Pre-order now through Nov. 21. Email email@example.com to reserve your order. Takeout or use curbside pickup between 9 a.m. and noon on Nov. 26. Order for 4 – 6 and get one protein, two sides, and one dessert or oder for 6 – 8 and get one protein, four sides, and two desserts.
Angeline’s Charlotte, at the Kimpton, is offering a special three-course Thanksgiving menu. They’ll have seatings at 1 p.m., 3 p.m. , and 5 p.m. on Thanksgiving day. Call ahead or visit the website to reserve.
Sea Level NC
Cost: $20 – $180
Uptown seafood spot Sea Level NC is offering Thanksgiving to-go dishes this year, featuring turkey confit, Brasstown beef tenderloin, classic sides, and seafood trimmings. The menu is a la carte with no minimum required. The restaurant is taking orders up until Sunday, Nov 22 with easy curbside pick-up on Tues and Wed. Protein selections range from $24-$180 with trimmings between $20-$55. As a thank you for choosing Sea Level NC, all orders include a complimentary house-made cranberry jelly and $15 gift certificate for future visit. Place your order online.
Cost: $50/adult and $20/kids
5Church will offer a dine-in three course prix-fixe menu on Thanksgiving Day. Book reservations online or by calling at 704.503.9322.
Cost: $75 per person and $27 for children 12 and under
Mico, located in the newly opened Grand Bohemian Hotel, will be serving traditional holiday staples with a prefix menu. Call ahead to order.
No matter what your favorite Turkey Day eats are, GYH has you covered, with favorites like their Smoked Cashew Mac, Butter Beans and Chow Chow, or Scalloped Potatoes with miso cheddar cream. They’ll also be putting together a DIY Soup Kit with all the veg, local farro, herbs and spices you’ll need for a delicious Turkey Soup. Check out the menu and make your selections, then send an email with the subject line Turkey Day Essentials. You can pick up orders on Wednesday, Nov. 26 with full heating and plating instructions. Cut off for pre-orders is Sunday, Nov 22 at 8pm.
Prepared dishes at Copain are made by Chef Jim Noble and Noble Food and Pursuits. Swing by and pick up anything that your table might need: Their holiday menu includes bread and rolls, appetizers that serve eight to ten people, sides that come in 32-ounce portions and serve four to six people, entrees that serve eight to ten people, and, of course, a selection of pies. For pickup before the big day, make sure to order your food at least 48 hours in advance. You can order online or over the phone and pick up your food at Rooster’s in SouthPark.
Price per pie: $20
The team will offer a selection of homdemade pies. Order by Nov. 22 at 3 p.m. by calling 980-299-2741 or emailing firstname.lastname@example.org. Pickup is Nov. 25 from 5-9 p.m.
Selections include: Traditional pecan pie with whipped vanilla-bourbon cream; Apple pie with crumb topping; Pumpkin pie with spiced whipped cream.
Sweet Spot Studio
Cost: between $5 – $22
Want sweet table settings or dessert? Thanksgiving table settings include personalized pumpkin cookies with one name per cookie. Available in traditional or gluten-free at $5/cookie. Or, order a pumpkin pie cookie platter with six slices of sugar cookies decorated like pumpkin pie slices. Available in traditional or gluten-free at $22. Pre-order by Nov. 11 for shipping on Nov. 16, or order by Nov. 18 for pickup on Nov. 20, 23 and 24. A member of the team will reach out via email to coordinate pickup details.
Wentworth & Fern
Cost: $30 (feeds 8-12 people)
Now through Nov. 21 you can place an order by emailing email@example.com. Pickup is by Nov. 23 – 25.
Pie flavors include: Pumpkin Spice Pie with small tea cookies adorning the top; Bourbon & Pecan Pie adorned with pecan clusters made with pecans, dark chocolate, butterscotch and sea salt; Apple Crumb Pie with dark brown sugar crumb topping; Chocolate Fudge Pie with shaved dark chocolate and buttermilk cremeux; Zesty Lemon Pie with torched meringue.
Your Mom’s Bazaar
Pre-order now through Nov. 19 and pickup until noon on Nov. 24 – 25.
Selections include: Joyce Farms naked turkey at $20; Joyce Farms Heritage Black turkey at $20; Take-and-bake cinnamon rolls at $9; Take-and-bake brioche dinner rolls at $6; Scones at $12; Stuffing mix at $6; Donuts at $3.75 each, $16.50/half dozen, $27/dozen; Mixed flower bouquet at $20.
Fall Squash Bruschetta
- Maple glazed butternut squash-diced, seared in canola oil and glazed with maple syrup-make sure they’re cooked and seasoned.
- Grilled black kale, salt and canola oil whole kale on hot grill, cool then destem and chiffonade
- Parsnip puree
- Pumpernickel bread croutons, brushed with butter and baked till crispy
- Sage pistou-sage oil, emulsified into spinach with toasted garlic
- For the parsnips:
Peeled parsnips and small diced, use everything
Method: Cover ⅓ way with water and ⅓ with buttermilk, add a pinch of salt, simmer until soft. Puree with
some of the liquid, adjust the seasoning and strain through a chinois (should be thick) and cool down.
1/2 sage leaves, washed and rough chopped
1 cup Spinach
1 Garlic Clove
Method: Cover the sage leaves with olive oil and bring up slowly to a boil. Pull off the heat and let steep overnight. Sweat spinach in olive oil; allow to cool, wring spinach out to dry it. Puree and emulsify with some of the sage oil and season.
These restaurants allow you to eat well in Charlotte on Thanksgiving, making the holiday a little more easeful for you. That’s something to be thankful for!
Regardless of your plans, we here at QC Exclusive hope that you all have a happy holiday.