Ditch the kitchen this Thanksgiving season with out-of-the-box holiday options from your favorite North Shore restaurants.
Sushi-san nigiri is among Lettuce Entertain You’s delivery options.
1. The days of haggling which restaurant to order delivery from might just be over. Lettuce Entertain You restaurant group is reimagining the delivery industry with Best of Lettuce Delivered, a service that allows you to order your favorite dishes from restaurants like Ēma and Naoki and have them delivered together all at once. The new service will be available in the northern suburbs during select fall weekends via Tock.
2. Siena Tavern’s standard dinner menu is served, as well as a speciality a la carte menu featuring brioche and pancetta stuffing, caramelized Brussels sprouts and herb roasted turkey. If a relaxing day at home is more your style, order its to-go menu fit for eight, with family favorites such as the honey glazed sweet potatoes; roasted garlic mashed potatoes; and apple brioche bread pudding with white chocolate, streusel and caramel sauce. Orders must be placed on Tock by Nov. 22 and will be available for pickup at Northbrook Court. Pickup 3-5PM Nov. 25, 1515 Lake Cook Road, Northbrook
3. Prairie Grass Cafe intertwines the traditional Thanksgiving dinner with ease and flexibility, offering a variety of classic meals in its a la carte to-go menu and complete Thanksgiving packages for two. Brussels sprouts with bacon and chestnuts will add umami to your meal, while butternut squash soup brings the aromas of fall into your home. 601 Skokie Blvd., Northbrook
4. To welcome the holiday season, Le Patio Aboyer transforms into chef Michael Lachowicz’s Winter Patio Street Festival starting this month. Greet Chicago’s crisp fall nights with a crackling fire pit and chef Lachowicz’s most festive sips and treats, s’mores with housemade graham crackers and marshmallows, an Italian sausage sandwich, hot toddies and Grand Marnier hot chocolate. The winter patio will run through December and is available on weekends from 3 to 6PM. 64 Green Bay Road, Winnetka
B Square Pizza topped with prosciutto and basil
5. Ditch the leftovers and dig into post-Thanksgiving meal takeout courtesy of new Wheeling destination B Square Pizza. The menu offers over 10 specialty pizzas, organic crispy chicken wings, baked pastas and hot hand pies. All pizzas are cooked Detroit-style with a light and airy crust finished with classic crispy corners. 601 N. Milwaukee Ave., Wheeling
6. Want to let someone else do the work? Make a reservation at Wildfire. Bring your loved ones for a family-style menu of roasted turkey, glazed salmon and beef tenderloin. For those wanting a cozy holiday at home, the Thanksgiving Day carryout menu includes individual dinners and party platters that can be customized with your favorite fall dishes. 1300 Patriot Blvd., Glenview
7. Thanksgiving dinner at Perry’s Steakhouse & Grille is available for pickup, offering a main course of smoked turkey breast and pan gravy, alongside green bean almondine, mashed potatoes, cranberry relish, sage sausage dressing and homemade bread—all straight from the oven. Butternut squash soup and honey crisp apple salad are side options, garnished with walnuts, cherries and maple syrup vinaigrette. “A sweet ending is provided with our seasonal pumpkin cheesecake, a creamy pumpkin-spiced cheesecake with pecan gingersnap crust, vanilla cream and salted caramel drizzle for the final taste of fall,” says James Beard Award-winning chef Rick Moonen. Dine-in or to-go 11AM-9PM, Nov. 26, 5 Oakbrook Center, Oak Brook; 1780 E. Golf Road, Schaumburg
8. If a cozy home holiday is preferred, order from Prime & Provisions' Thanksgiving to-go menu for up to eight guests. Don’t forget: The annual Holiday Pies to-go sale is in full swing. Don’t miss a banana cream, pumpkin, caramel pecan or apple pie to sweeten up your night. Orders can be placed on Tock and will be available for pickup at Northbrook Court. Pickup 3-5PM Nov. 25, 1515 Lake Cook Road, Northbrook
Photography by: From top: courtesy of Lettuce Entertain You Enterprises; by Nick Murway