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DINING
EAT » EXPERIENCE » INDULGE » SAVOR » DEVOUR » NOSH
THANKSGIVING ROUNDUP
By Annika Tomlin
S
ure, Thanksgiving is great, with juicy turkey accompanied by mashed potatoes and Cool Whip smothered all over pumpkin pie. But then the dishes need to be done. Skip them this year and head to area restaurants and let the staff take over. All prices are per person, unless otherwise noted. Blue Hound Kitchen & Cocktails Blue Hound Kitchen & Cocktails will offer a three-course menu by executive chef Brian Peterson. Menu options include starters roasted butternut squash and bourbon soup served with Devonshire crème and crostini or baby greens salad with goat cheese. Featured entrées are sage brined turkey served with whipped potato, apple stuffing, green beans, giblet gravy and cranberry; roasted New York strip loin with potato gratin, braised mushrooms, asparagus and mustard zinfandel sauce; or panroasted seabass served with sweet potato and crab hash topped with lemon and chive butter. Dessert is pumpkin pie with Chantilly crème or maple and
Chompies
blueberry bread pudding served with vanilla gelato. Blue Hound Kitchen & Cocktails, 2 E. Jackson Street, Phoenix, 11 a.m. to 8 p.m., bluehoundkitchen.com, $65 Bourbon & Bones Bourbon & Bones will dish up a threecourse menu for the whole family this Thanksgiving. The menu options include starter choices of French onion soup or house salad; entrée featuring sliced turkey, mashed sweet potato, country stuffing and traditional cranberry compote; and finish with a pumpkin spice bundt cake for dessert. Bourbon & Bones, 4200 N. Scottsdale Road, Scottsdale, noon to 10 p.m., bourbonandbonesaz.com, $54
Liberty Market
Chompie’s Chompie’s will feature two Thanksgiving meals for preorder and dine-in. The basic meal (serves 12 to 15) includes an extra-large oven-roasted turkey, homemade stuffing, cranberry relish, fresh baked dinner rolls and two 9-inch pies (pumpkin and apple) for $219.99. The traditional meal (for 12 to 15 people) has the basic plus mashed potatoes and homemade gravy, candied yams and homestyle green beans for $269.99. The dine-in special features
white meat turkey breast with stuffing and cranberry relish, served with mashed potatoes and pan gravy, homestyle green beans, candied yams, fresh baked knot rolls with butter and a slice of apple or pumpkin pie ($21.99; $9.99 for kids 10 and younger) and is also available for curbside pickup. Chompies, various locations, Thanksgiving Day hours 7 a.m. to 4 p.m. (Chandler, Tempe, Glendale), 6 a.m. to 4 p.m. (Scottsdale and Phoenix), chompies.com, $9.99$269.99 Cooper’s Hawk Winery and Restaurant Cooper’s Hawk Winery and Restaurant has a Thanksgiving heat-andserve meal available for preorder, and a dine-in meal as well, at its Chandler and Scottsdale locations. The heat-and-serve meal feeds six and starts with its pretzel bread and butter along with butternut squash soup with spiced pumpkin seeds. Sides include traditional stuffing, Mary’s potatoes, roasted and glazed green beans and carrots. The main course features the slow-roasted turkey slices with pan gravy and homemade cranberry sauce. Dessert is Eli’s pumpkin praline cheesecake with vanilla whipped cream and vanilla sauce. Preorders must be made by Friday, November 19, as quantities are limited.
The three-course dine-in menu consists of same staples as the preorder minus the pretzel bread and butter. Reservations are required. Cooper’s Hawk Winery and Restaurant, 3325 W. Chandler
Maple & Ash