It's the foodie-est holiday of the year, and most of us will be spending it at home with family. If, however, you're considering a different way to approach Thanksgiving, many local restaurants and food proprietors are offering great ways to dine on the town or provide the guests at your table with easy, delicious options.
Salt Lake City-based Cuisine Unlimited (cuisineunlimited.com) offers made-to-order Thanksgiving dinners that can include roast turkey, spiral-cut ham, prime rib and wide variety of sides, soups, salads and desserts, designed specifically for the number of people in your party. Orders must be placed by Monday, Nov. 20.
Thanksgiving dinner at Café Niche (779 E. 300 South, 801-433-3380, caffeniche.com) runs from 1-7 p.m., and features a choice of soup or salad first course; main course of roast turkey, meatloaf, seared albacore or vegetarian black bean, brown rice and mushroom loaf; plus dessert for $40 per person (tax and gratuity not included). Reservations are highly recommended.
Oasis Café (151 S. 500 East, 801-322-0404, oasiscafeslc.com) presents a now-traditional Thanksgiving brunch, 9 a.m.-3 p.m., with items including German buttermilk pancakes, eggs Benedict Florentine, breakfast burritos and toasted Brie sandwiches. The restaurant is closed for dinner service on Thanksgiving.
The Thanksgiving Day buffet at Marriott University Park Hotel (408 Wakara Way, 801-581-1000) can accommodate large or small parties from 11 a.m.-5 p.m., with traditional dinner fare, specialty desserts and a full bar. Cost per person is $32.95 for adults, $26.95 for seniors and military, and $15.95 for children 5-12 years old.
At Marie Callender's (multiple locations) you can get full Thanksgiving feasts ($99-$149 serving up to six people), or perhaps just the perfect pie to cap your homemade dinner. Visit mariecallenders.com/holiday-guide to reserve your meal.
Texas de Brazil at City Creek (50 S. Main No. 168, texasdebrazil.com) is open Thanksgiving day, with traditional American holiday fare to complement the restaurant's usual offerings of grilled meats and soup/salad bar.
Quote of the Week: "It took me three weeks to stuff my Thanksgiving turkey. I stuffed it through the beak." —Phyllis Diller
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