If you plan on getting your annual turkey and cranberry fix at a local restaurant for Thanksgiving this year and you haven’t made a reservation yet, it’s time to get serious. Many of the city’s most sought after seats, like those at Rasika , are all but gone. And while some old favorites like Bourbon Steak , and promising newcomers like Fiola , have space available for the annual feast, it’s best not to bank on those being available later.
You can scour Open Table’s long list of restaurants offering holiday specials, but that might still leave you searching for a way to narrow it down and make a choice. Why not turn to Washington Post food critic Tom Sietsema and his 2011 Fall Dining Guide? Many of the restaurants from his guide to the spots where he’d like to be a regular have holiday specials and seats remaining.
Check out Perry’s , for instance, which garnered two-and-a-half stars in the guide, and where the celebration includes apple cider-glazed salmon, braised shortribs or slow-roasted Amish turkey with trimmings like chestnut stuffing, roasted yams and braised greens with ham hock. Seats are available from 1 to 8 p.m. and are priced at $40, $19 for ages 10 and younger. If you act quickly, you can take advantage of a Google Offers deal, good for 50 percent off one person per party.
At three-star Bibiana a $48 fixed-price meal is available from 11 a.m. to 8 p.m. and includes Sicilian almond soup, rice fritters stuffed with mozzarella and prosciutto, seared diver scallops and a roasted pork loin served with potato mousseline.
Vidalia returned to the guide this year with a glowing three-star review, and its Thanksgiving dinner provides plenty of reason to follow up on Sietsema’s reporting. Tables are available in two time slots: noon to 3 p.m. and 5 to 8 p.m. The restaurant offers its regular a la carte menu with a few seasonal additions, including a herb-stuffed, milk-poached Amish turkey, turkey sausage, sweet potato mousseline and Vidalia’s always-popular oyster bacon dressing. A pumpkin panna cotta brings a seasonal flair to the dessert menu, and you can start your meal with a pan roast of oysters in champagne cream with leeks.