Athens News - Phoenix Restaurants Offer Thanksgiving Dinner to Go for Pickup

Residents in the Phoenix metropolitan area looking to avoid the labor-intensive process of preparing a traditional Thanksgiving meal have several options for complete, restaurant-quality dinners available for pickup. A wide range of establishments, from downtown hotels to local eateries in Tempe and Scottsdale, are offering full feast packages that include main courses, sides, and desserts.

The Sheraton Phoenix Downtown is hosting its Carcara restaurant’s Thanksgiving service with a valet-to-car convenience model. Guests can order dinners for five to six people for $295 or for 12 to 14 people for $495. These packages feature cider-roasted turkey with traditional gravy, pancetta-spiked apple orchard stuffing, garlic confit whipped Yukon gold potatoes, delicata squash and mission fig salad, crimson jewel chutney, maple and spice yam brûlée, green bean casserole with mushroom cream and crispy shallots, and dinner rolls with butter. Dessert options include pumpkin pie, vanilla whoopie pies, Cinnamon Toast Crunch bread pudding, and Dutch apple bars. Orders must be placed by Nov. 22, with pickup available on Thanksgiving Day from 8 a.m. to 2 p.m. at the downtown Phoenix hotel.

Chompie’s, which operates multiple locations, provides two dinner packages designed for crowds of 12 to 15 people. The Basic Dinner is priced at $269 and includes a 24- to 26-pound whole oven-roasted turkey, homemade stuffing, gravy, cranberry relish, dinner rolls, and slices of pumpkin and apple pie. The Traditional Meal costs $319 and adds mashed potatoes, mashed sweet potatoes, and green beans to the menu. For those seeking individual portions, Chompie’s offers a single dinner for $32.99 that includes sliced oven-roasted turkey breast, stuffing, gravy, cranberry relish, mashed potatoes, mashed sweet potatoes, green beans, freshly baked dinner rolls, and a choice of apple or pumpkin pie. Orders must be placed by Nov. 23.

Fabulous Food, located at 120 S. 26th St., offers an expansive spread for six to eight people priced at $375. The centerpiece is a whole, herb-rubbed and roasted 16- to 18-pound turkey served with buttermilk and herb mashed potatoes, gravy, herb stuffing, and 10 dinner rolls with whipped butter. Sides include green beans amandine, cranberry and zinfandel relish with cinnamon-citrus zest, sweet potatoes with pecan crumble and marshmallows, and a whole pumpkin pie with salted caramel whipped cream. The restaurant also allows customers to add items a la carte, such as a charcuterie and dips board for $100, roasted Brussels sprouts for $30, or a cookie and brownie platter for $30. Some dishes can be prepared gluten-free. Orders must be received and paid in full by 4 p.m. on Nov. 18, with pickup available from 10 a.m. to 2 p.m. on Nov. 25.

For diners seeking plant-based alternatives, Green New American Vegetarian in Tempe is offering its annual "Thanksliving" take-and-reheat dinner. Individual portions are priced at $36.95, with a kids’ size option available for $21.95. The vegan feast features crispy seitan turkey with gravy, stuffing with organic cranberries and toasted walnuts, roasted garlic mashed potatoes, organic sweet corn with smoked paprika, fried Brussels sprouts with browned vegan butter, a locally baked dinner roll, and an organic oat and winter berry cobbler for dessert. A gluten-free option is available for $38.95. Whole pies can be added for $38.95 to $42.85. Tickets must be pre-purchased by 6 p.m. on Nov. 23, with pickup times from 11 a.m. to 8 p.m. on Nov. 25 or 10 a.m. to 2 p.m. on Nov. 26.

Haymaker’s is offering a No-Turkey Thanksgiving Feast for $50, which feeds four to six people. This Southwestern-style spread includes pulled pork, pulled chicken, cowboy beans, mac and cheese, coleslaw, barbecue sauce, and slider buns. Orders must be placed by Nov. 24 for pickup on Nov. 25.

Hotel Valley Ho in Scottsdale provides two dinner packages suitable for medium or large parties, with options for those who wish to do some cooking at home. The whole-turkey package serves 10 to 12 people and is priced at $469 for a seasoned uncooked turkey or $479 for a fully cooked turkey. The half-turkey package serves five to six people for $319 for a fully cooked turkey. Both dinners include whipped potatoes, sage and giblet gravy, sweet potato gratin, stuffing, butternut squash soup, brussels sprouts and bacon hash, cranberry chutney, and dinner rolls. A whole pie feeding eight to 10 people can be added for $30, with choices of pumpkin pie with maple whipped cream or pecan and dark chocolate pie. Early birds who order by Nov. 16 receive special pricing and a free bottle of chardonnay, rose, pinot noir, or cabernet sauvignon. Orders must be placed by 5 p.m. on Nov. 20. Uncooked turkey dinners can be picked up the day before the holiday between noon and 6 p.m. on Nov. 25, while cooked turkeys and uncooked options are available on Thanksgiving Day from noon to 5 p.m.

Miracle Mile Deli offers a family feast for $245 that serves six to eight people. The meal includes 3 pounds of oven-roasted turkey breast, mashed potatoes, homemade gravy and stuffing, cranberry sauce, baked macaroni and cheese, six kaiser rolls, and a whole pie of the customer’s choice from pumpkin, pecan, lemon meringue, Boston cream, coconut meringue, apple, or cherry. Additional sides such as coleslaw, potato salad, or pasta salad are available for $18 each, along with hot pastrami for $37, beef brisket for $35, and Atomic horseradish for $8. Individual oven-roasted turkey dinners are priced at $25 and come with a choice of white or dark meat, homemade mashed potatoes, gravy, stuffing, cranberry sauce, and Noble rye bread. Orders must be placed by Nov. 21 for pickup on Nov. 25.

Fans of Pretty Decent Concepts’ restaurants can order from their favorite spots through OpenTable. The lineup feeds six to eight people with centerpiece choices including a 48-hour brined miso garlic whole turkey served with peppercorn brandy sauce and Cleaverman cream corn spoon bread for $250; Wren & Wolf’s award-winning Beef Wellington served with veal demi-glace and grilled broccolini with béarnaise for $350; or Cleaverman’s dry-aged prime rib with a savory porcini crust, accompanied by French onion horseradish and parmesan potato purée for $350. All dinners include Filthy Animal’s milk bread rolls with tomato butter, Roman God of Fire’s Caesar salad, and a choice of Creampuff’s chocolate bourbon pecan pie or pumpkin caramel cheesecake. Orders must be placed by Nov. 24, with pickup available between 9 a.m. and noon on Nov. 26 at Cleaverman.

Sierra Bonita Catering offers a take-and-reheat dinner for $165 that feeds up to four people. The meal includes oven-roasted, off-the-bone turkey with pan gravy, Boursin mashed potatoes, garlic and herb stuffing, wild mushroom green bean casserole with crispy onions, and citrus-cranberry relish. Customers can add pumpkin croissant bread pudding with maple cream cheese sauce and candied pecans for $32 or an additional package of sides feeding four for $100. Orders must be placed by Nov. 18, with pickup from 1:30 to 5:30 p.m. on Nov. 25.

The Delicatessen by Chef Joey is offering a take-home dinner for four people priced at $199. The meal includes hand-carved turkey and honey-glazed ham, gravy, cranberry sauce, baked ziti, stuffing, smashed potatoes, sweet potatoes, green bean casserole, a chopped Caesar salad, six cornbread biscuits, and four 4-inch mini pies for dessert from a mix of apple, pecan, blueberry, or pumpkin. Orders must be placed by 8 a.m. on Nov. 23. Cold orders to be heated at home can be picked up from 3 to 6 p.m. on Nov. 25, while hot orders ready to eat are available from 10 a.m. to 1 p.m. on Nov. 26.

T.Karagounis--AN-GR