Thanksgiving may only come once a year, but several restaurants and vendors in New York City offer their versions of classic Thanksgiving fare on a regular basis. You don’t necessarily have to wait until late November for turkey, mashed potatoes, or stuffing, but it just feels appropriate to pay homage to the city’s best versions of five favorite T-Day treats in time for next week’s holiday. By Jessica Allen.
House Roasted Turkey Sandwich at Parm
Parm, the more casual offshoot of Torrisi Italian Specialties next door, begins its perfect turkey sandwich by oven-roasting the turkey with garlic and herbs. Atop the turkey go shreds of lettuce and onions, slices of tomato, and some spicy sauce. And you choose the bun, either a sweet semolina roll or classic Italian bread. Alternatively, you can order the turkey as a platter, with a side of salad or baked ziti. This is the day-after-Thanksgiving sandwich of your dreams, available Monday through Sunday, beginning at 11 am.
Stuffing at Joseph Leonard
Gabe Stulman, the man behind the Little Owl, Fedora, Jeffrey’s Grocery, Perla, and several other charming restaurants that continue to make the West Village a go-to neighborhood for comforting eats, likes stuffing so much he decided to put it on his menu at Joseph Leonard year round. In the spring, it has leeks and charred onions, in the summer, sweet corn and tarragon, and right now the stuffing features bacon and gruyere. It arrives in a little white ceramic bowl or casserole, but this side dish soon steals the show. Stove Top was never like this.
Mashed Potatoes at St. Anselm
What makes the mashed potatoes at St. Anselm, a casual steak-centric restaurant in Williamsburg, so great? Good question. First, the potatoes here get mixed and mushed, then doused with truffle oil, lending the carby mixture both sweetness and richness. But the coup de grâce comes with the finish: these babies get slapped, or gently placed, in a pan—and fried. Instead of the buttery, lumpy white mass that passes for mashed potatoes at most places, this version is crispy and hearty, full of flavor and complexity.
Corn at Dirt Candy
Amanda Cohen named her vegetarian restaurant in the East Village “Dirt Candy” to emphasize the way rain, sun, and dirt come together to create sweet and savory goodness. “Anyone can cook a hamburger,” she has said, “but leave the vegetables to the professionals.” This playful yet intense attitude comes through Cohen’s blog, recently published cookbook, and, most significantly, cooking. Take, for example, the dish known simply as “Corn”: Cohen enhances the natural corn flavor of grits by pairing them with corn cream, huitlacoche (aka “corn smut,” aka “an edible fungus”), pickled shiitakes, and a tempura poached egg.
Pumpkin Pie from Breezy Hill Orchard & Cider Mill
You could split this small pumpkin pie from Breezy Hill Orchard with a friend or close colleague, or you could top it with some Cool Whip and eat it all yourself. It has just five ingredients—pumpkin, Knoll Krest eggs, brown sugar, heavy cream, and spices—which blend into an airy, pudding-like filling. And don’t fret about the location. While the farm and cider mill are in the Hudson Valley, Breezy Hill sells its fruit, ciders, pies (try the cherry), and other baked goods (try the strawberry bread) on Saturdays at the Union Square Greenmarket.