Silver Spring chef Ed Reavis is cooking up reheatable Thanksgiving dinners for four ($195) that combine the strengths of his Maryland restaurants (pick-up is available at both All Set and Fryer’s). Go for turkey—deep-fried or smoked—smoked ribeye steaks with horseradish cream, or seared salmon. Skillet cornbread and garlic string beans are among the sides. Delivery is available too, for an extra fee.
Chef Christian Irabién’s new all-day Mexican spot in Dupont Circle is celebrating its first Thanksgiving with a $375 takeout dinner that serves five to six (half portions are available for $225). It includes a spice-roasted turkey with mole negro, and sides like epazote-seasoned black beans, and charred sweet potatoes with chile morita butter. Scoop up your turkey and beans with homemade blue corn tortillas, two dozen of which come with the meal. Email hola@amparofondita.com by November 19 to reserve your order. The Clarendon eatery is offering its second annual hyper-local Thanksgiving takeout dinner ($225; serves four
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