Our favorite turkey-filled holiday is right around the corner, so it's about time we offer up a few options for those who can't take the heat (it gets pretty damn hot in our kitchen) or don't have enough time to prepare. Early seating times, live entertainment and take-home options round out our listings. And remember, be thankful for less to clean up.
The Ritz Prime Seafood – Newport Beach
Open from 4-8 p.m., this holiday feast begins with a seasonal kale salad. For $79 (before tax and gratuity), choose one entree from their rainbow of selections including maple glazed wild salmon and braised short rib. Your four course dinner ends with homemade pies. Check out how the new chef and management team are faring. Give them a call at (949) 720-1800.
Bistango – Irvine
Executive Chef Tim Doolittle's three-course Thanksgiving dinner not only includes a bourbon glazed ham, but live entertainment for guests between 5-9 p.m. Pricing for adults is $42; children are $19. Seating times begin as early as 1 p.m. Place your reservation at (949) 752-5222.
Seasons 52 – Costa Mesa
One of the more economical options this year, this South Coast Plaza eatery plans to serve a traditional turkey dinner with French green beans and Yukon mashed potatoes. Cranberry and sage cocktails are recommended. Open from 11 a.m. to 10 p.m., it's $27.90 for adults and $12.90 for children. They can be reached at (714) 437-5252.
Fleming's Prime Steakhouse & Wine Bar – Newport Beach
Best known for dinner, Fleming's is exploring unchartered territory next week with their first ever Thanksgiving service. While your main selection is turkey with proper trimmings (brioche stuffing, sweet potato mash, bacon/almond green beans, cran-orange sauce), you'll have a couple of options for your first course and dessert. An amuse-bouche begins your multi-course meal, priced at $39.95 (children 12 and below have a separate three-course menu). Seating begins at 11 a.m. until restaurant closing. To learn more, please contact them at (949) 720-9633.
Three Seventy Common Kitchen+Drink – Laguna Beach
Available as both takeaway and a meal to stay for, Three Seventy will include treats such as black pepper thyme Parker house rolls and a sweet potato chowder with ham. Instead of turkey, opt for the grilled pork loin with mushrooms and apple glaze. Dining in (1 to 8 p.m.) will cost you $52, while takeaway options are $55 for adults and $27.50 for children. Let Chef Ryan Adams handle dinner for you by calling (949) 494-8686.
Back Bay Bistro – Newport Beach
At $48 for adults and $22 for kids, this is one buffet we can get on board with. Highlights include a carving station featuring turkey confit (dark meat only), lamb navarin and a chocolate fountain. This early service is from 10:30 a.m. to 3 p.m. For reservations, please call (949) 729-1144.
The Winery Restaurant & Wine Bar – Tustin
Take the stress out of planning and have Chef Yvon Goetz do the cooking. Complete chef-inspired meals can be waiting for you to pick up if you place an order by November 18. Feeding 6-8 people, this $395 price tag is worth it if you gain a few extra of hours of sleep. Think Pinot Noir-sage gravy, maple syrup roasted garnet yams and pumpkin cheesecake. Dinners must be picked up by 8 p.m. on the 23rd. Call to place your order at (714) 258-7600.
Del Frisco's Grille – Irvine
You can select from a special, three-course meal for $39 per person. Or, go non-traditional and order from the entire dinner menu. A salted caramel pudding jar and deviled eggs with truffle vinaigrette may sway you to try the prix-fixe. A kid's dinner is also available for $15. Please call (949) 341-0376 for more information.
Zov's Bistro to-go orders – Tustin
If your guest count is about 15, consider ordering from Chef Karamardian. Her elaborate $450 feast will be ready for pick-up between 1-5 p.m. on the 23rd. In addition to the free range turkey, diners can indulge on wild mushroom and jasmine rice stuffing with black currants, cranberry citrus relish and classic creamed corn. The catch: pre-orders end TONIGHT. Interested parties may contact (714) 838-8855, extension 21.