(Rene Comet Photography)


Jeff Tunk’s downtown Cajun establishment is offering a to-go Thanksgiving dinner for eight which includes a 12-to-14-pound turkey, choice of giblet or eggplant gravy, four sides, a pumpkin or pecan pie and biscuits with house-made pepper jelly.  The spread goes for $150, but you can take home just a bird for $90. To order call 202-408-8804 by 5 p.m. today

Bayou Bakery

David Guas is preparing candied spiced pecans tossed in Creole seasoning; cranberry-orange preserves with cornbread muffins; dirty rice; braised collards or buttermilk biscuits; and sweet potato, classic pecan, bourbon chocolate-chip and bacon and cayenne pies. To order, call 703-243-2410 before Nov. 19. Pickup Nov. 19 to close of business Nov. 21.

Everlasting Life

Feeding meat-free guests? This Georgia Avenue vegan soul food restaurant is a must. The Web site links to a holiday ordering form. We suggest the macaroni and cheese, kale salad and cornbread. Orders must be in before Nov. 21.

Sugar Magnolia

At the market connected to Ripple, chefs Logan Cox and Alison Reed are offering sweet and savory pies. Stop by the Cleveland Park shop for boxed and ribboned pie selections like apple and bourbon caramel pecan; smoked Albacore tuna with purple potatoes; and rosemary and broccoli with prosciutto and parmesan. Pies come in six- and nine-inch sizes with prices ranging from $10-$20. The larger size should be ordered in advance by e-mailing alison@rippledc.com.

The Butcher’s Block

Robert Wiedmaier’s Alexandria market is selling entrees, sides and desserts, including spiral ham with a bourbon glaze; porchetta roast; chestnut stuffing; sweet potato puree; cranberry relish and giblet gravy; and pumpkin, chocolate and pecan pies. Orders must placed by Nov. 14 and can be picked between Nov. 19 and Nov. 21.

The BBQ Joint

Easton’s favorite spot for smoked and sauced meat is serving turkeys and all-American sides like macaroni and cheese, Texas baked beans, candied yams, cornbread and collard greens. To order call 410-690-3641. All orders will be ready on Wednesday, November 21.

Bar Pilar

At this 14th street restaurant and watering hole, chef Justin Bittner is making traditional sides to take home in two sizes: for groups of 5-7 and 10-15. For $26 or $32 respectively, you can take home housemade sausage and apple stuffing; broccoli casserole with blue cheese bechamel; and candied heirloom sweet potatoes. Looking for dessert? How about apple crumb, bourbon pecan or heirloom pumpkin pie? Sides and pies can be pre-ordered through Nov. 19 and picked up on the Nov. 21.