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By October 28, 2020 No Comments

Thanksgiving To Go

By June Naylor

We’re so spoiled by great take-away dining options these days, we may never cook again. That applies to the holidays, too. Lots of local restaurants create heat-and-eat menus for Thanksgiving; your stress-free takeout dinner rewards you with deliciousness while supporting the struggling industry. Listing all options isn’t possible, but here’s a start. We’ve included ordering deadlines when available; visit the websites or call to confirm pricing, last day to order, pickup info and more. Want to avoid doing dishes, too? Check to see if dine-in service is an option.

B&B Butchers goes all-out for the holidays with a menu of everything from traditional roast turkey or prime rib with all the traditional sides. And yes, there’s dessert, too. Photos by Felix Sanchez

B&B Butchers The beautiful steakhouse in Fort Worth’s Shops at Clearfork makes the special day a breeze with a full menu. Turkey, smoked or brined, is ready for you to cook, or choose roasted prime rib with Yorkshire pudding and pureed potatoes. Butternut squash soup, cornbread-sausage stuffing, corn souffle, candied yams, whipped potatoes, creamed spinach, Brussels sprouts, gravy and cranberry sauce fill out the list along with assorted desserts. 817-737-5212, bbbutchers.com

Bonnell’s Fine Texas Cuisine The king of family-style meals to-go since early in the pandemic, chef Jon Bonnell makes take-home Thanksgiving simple. The menu includes choice of Creole smoked or Cajun deep-fried turkey; sides such as Southwest cornbread stuffing, green chile-cheese grits, roasted garlic mashed potatoes, green bean casserole, gravy, rolls and several desserts. Or opt for beef tenderloin or quail.
817-738-5489, bonnellsonline.com

The Cajun Market This new smash-hit Colleyville shop known for Louisiana specialties promises roasted turducken for the holiday, stuffed with assorted choices such as boudin cornbread. Roasted chicken with choice of stuffing, as well as crawfish, are on the menu, along with Cajun rice dressing and gumbo. Order by Nov. 10. 817-527-2175

Dayne’s Craft Barbecue Fort Worth pitmaster Dayne Weaver — known for his “bacon brisket,” and sensational sausages, like berry-gouda at Lola’s Trailer Park — dedicates his smoking prowess to turkey breasts and briskets for the November feast. Order by Nov. 20. 682-472-0181, daynescraftbarbecue.com

Ellerbe Fine Foods Molly McCook puts her Southern spin on the holiday with her everything-but-the-bird menu from the popular Fort Worth restaurant. Choose from lots of options, such as Louisiana cornbread dressing with andouille sausage, roasted Brussels sprouts with sage butter and torn croutons, candied sweet potatoes with spiced pumpkin seeds, traditional green bean casserole with homemade crispy onions and more. Among desserts, a big winner is Maw Maw’s bread pudding. Order by Nov. 20. 817-926-3663, ellerbefinefoods.com

Enchiladas Ole’ Mexican food makes a great alternative to customary turkey and dressing, and Mary Perez supplies the right assortment to enjoy at home from locations in Fort Worth’s Park Hill area and a new shop in North Richland Hills. Family-style meals include her popular enchiladas and tacos with all the trimmings, plus special offerings of barbecued brisket, papas bravas and smoked Gouda mac and cheese. 817-984-1360, enchiladasole.com

JayCee Hospitality Fort Worth chef Jen Williams teams up with Near Southside cocktail bar Proper Magnolia for take-away meals packaged with a cocktail kit. Appetizers include buffalo meatballs or vegan mushroom meatballs in mole; prosciutto-wrapped quail with herbs de Provence and jalapeno; Caesar salad; and cheese and charcuterie board. Sides to complement your own mains include vegan specialties like green bean casserole with Texas mushrooms, chestnuts and cashew cream; whipped root vegetables with candied pecan crumble; cranberry gelatin salad; and miso mushroom gravy. Not a vegan? Ask about roasted corn pudding with Gruyere, chorizo and sage. 817-966-5713, jayceehospitality.com

Lettuce Cook Smartly subtitled Gourmet-on-the-Go, this lunch-and-dinner shop with a dozen or more different choices daily now has locations in Fort Worth’s River District and near TCU. Chef Todd and wife Natalie Brown’s menu runs the gamut from whole roasted turkey — classic and elote-seasoned — along with beef tenderloin and all the condiments, chipotle pork tenderloin, rosemary-mint lamb chops and whole ham to sides like cornbread dressing, Brussels sprouts-sweet potato hash, mashed sweet potato casserole with pecan-praline topping and blue cheese potato gratin with pomegranate sauce. Snacking faves include baked fig-spiced pecan brie, cranberry-maple sausage balls and charcuterie-cheese boards. 817-821-1621, lettucecookgourmet.com

Local Foods Kitchen Founded on takeout convenience, the multifaceted food shop in Fort Worth’s Tanglewood neighborhood offers a lengthy Thanksgiving menu, starting with smoked butternut soup and Mexican cheese cornbread; continuing with garlic-butter turkey breast, baked salmon or roasted vegetable Wellington for mains and everything from sage-onion dressing, braised red cabbage with bacon, and glazed sweet potatoes to mac and cheese, sweet corn pudding and cauliflower gratin for sides. A sizable dessert spread includes streusel-sour cream apple pie, chocolate pudding cake and pecan pie pumpkin cheesecake. Order by Nov. 21. 817-238-3464, localfoodskitchen.com

Perry’s Steakhouse & Grille Shifting the focus momentarily from its customary prime steaks and hefty pork chops, the Grapevine steak palace makes a Thanksgiving menu available on the holiday proper (both takeout and dine-in). The family-style dinner includes smoked turkey breast with pan gravy, mashed potatoes, green bean amandine, sausage-sage dressing, cranberry relish and homemade bread. Starter options include butternut squash soup or mixed greens salad with apple, cherries, walnuts and maple vinaigrette. Add pumpkin cheesecake for dessert. 682-477-2261, perrysteakhouse.com

Trio New American Catering Chef Jason Harper offers a hefty menu with servings for six or more from his catering kitchen in North Richland Hills, starting with Cajun smoked turkey, pomegranate glazed ham or herb-smoked beef tenderloin with ancho-blackberry sauce. Sides include Brussels sprouts with pistachio and lime, Gruyere-thyme potato gratin, fennel-carrot saute and wild game-cornbread stuffing, plus pies for dessert. Ordering deadline is Nov. 19. 817-475-9522, trionewamerican.com.