Preparing Thanksgiving dinner in a cramped New York City kitchen is the opposite of festive, and with so many excellent restaurants open on Thanksgiving Day, there’s no reason to clear out your oven-turned-sweater-storage to roast a turkey. Especially when you can outsource the cooking, and cleaning, to a renowned New York City restaurant.
Cote
Simon Kim’s Michelin-starred, hyper-trendy Korean steakhouse Cote will be serving a prix-fixe Thanksgiving feast. The menu includes four selected steak cuts from Cote’s dry-aging room, grilled tableside with classic Korean accompaniments. Chef David Shim will also be offering traditional sides like pomme aligot, roasted vegetables with maple syrup, butternut squash soup and cranberry and gravy sauces for the meat. A supplemental vension loin will be available a la carte. Festive sweets like pecan and pumpkin pie will end the meal. $72/person
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Even the strongest advocates of meal-kits (companies like Blue Apron and Hello Fresh which deliver recipes and ingredients to home cooks, specifically portioned for a single meal) have had to concede their biggest problem – the enormous waste of single-serve packaging. When each spice in a curry comes in an individual package (not to mention other glaring examples like single scallions or garlic cloves in their own plastic bags), cooks are bound to notice the packaging pile-up happening in their trash cans. Meal-Kit companies have begun trying to address this problem, making sure that packaging is recyclable and can even be returned to the company (Blue Apron in particular has taken this approach). But in the era of heightened food-safety awareness, there’s also only so much that can be done without putting contaminated ingredients in customers hands.
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