Top Seattle restaurants celebrate with delicious feasts for all food lovers Nov. 26

Seattle—November 5, 2015—Diners are invited to relieve seasonal stress this year and let a professional take care of the cooking (and cleaning) duties for holiday feasts. Several of Seattle’s favorite restaurants will be open and serving delicious Thanksgiving dinners on November 26. Menus range from traditional American holiday dishes, including turkey, sweet potatoes and pumpkin pie, to delicious turkey day alternatives, such as smoked salmon, shepherd’s pie and specialty pastas. Restaurants will offer kid-friendly menus, gluten-free options, vegan dishes and more.

Tradition turned up with fresh Seafood at Ray’s Boathouse and Café

Ray’s Boathouse offers an elegant four-course Thanksgiving dinner including traditional favorites and seafood specialties. Start with Butternut Squash Soup with fried sage and crème fraiche; Fall Chicory Salad or Dungeness Crab Cocktail with butter lettuce, roasted tomato and cocktail sauce. For the main course there’s Oven Roasted Turkey with chestnut-herb stuffing, cranberries, green beans and gravy, Grilled King Salmon with house made butternut squash ravioli and porcini and chanterelle mushrooms; Pan Seared Halibut with Dungeness crab crust and parsnip puree, or Prime Rib of Beef; and for dessert Pumpkin Pie with Olympic Mountain vanilla ice cream. The four-course menu is $45 for adults and $22.50 for children ages 5 to 11, children under 5 are free.

Ray’s Café is offering its signature Thanksgiving buffet for $45 for adults and $20 for children ages 5 to 11, children under 5 are free. With plenty of items to choose from, diners can create just about any type of Thanksgiving feast desired. Noteworthy seafood options include fresh shucked Half Shell Oysters with mignonette and cocktail sauces, Peel & Eat Prawns, Alaskan Snow Crab,Penn Cove Mussels in coconut curry broth, Oregon Bay Shrimp Salad with cucumber, tomato, lemon and herbs, and House Smoked NW Salmon with apple-pear chutney. Also available will be Oven Roasted Turkey with cranberry-orange chutney;Spice Rubbed Prime Rib of Beef served with horseradish cream and demi glace; Spice Roasted Sweet Potatoes with currants and marshmallow; a multitude of housemade seasonal desserts, and much more.

View full menus here. Reservations are required for Ray’s Café and Boathouse and are available from 11 a.m. to 8 p.m. in the Café and 11:30 a.m. to 8 p.m. in the Boathouse. Boathouse reservations can be made at 206.789.3770 or Café reservations can be made at 206.782.0094 or The Boathouse Bar does not take reservations, but will be open with a limited Thanksgiving menu. The Café Bar will be closed. For more information, visit Ray’s Boathouse and Café are located in Ballard at 6049 Seaview Ave NW, Seattle.

Gorgeous, seasonally inspired Vegetarian dinner at Cafe Flora

Cafe Flora’s annual Vegetarian Thanksgiving offers a thoughtfully crafted, four-course vegetarian meal for $65 for adults and $25 for children with plenty of gluten free options. The adult menu includes Jerusalem Artichoke Blini with Tieton Farm Rheba goat camembert, date and apple chutney (available vegan/gf); Roasted Carrot, Fennel and Grape Salad with creamy, citrus beurre blanc (vegan/gf); Wild Mushroom and Chestnut Bread Pudding with porcini sauce and cranberry red onion marmalade orDelicata Squash Medallions with Cauliflower Walnut Pate with Satsuma cranberry chutney, Brussels sprout pecan gratin, sweet potato mash and a bordelaise sauce (vegan/gf) for your main course options; and for dessert a choice of Pear Ricotta Cheesecake with port gastrique; Pumpkin Pie with vegan caramel whip (vegan/gf), or Theo Dark Chocolate Tart with candied cranberries (available vegan).

Cafe Flora also offers a great kids menu that is completely vegan and gluten free with fun dishes such as Fried Cauliflower Biteswith herbed dipping sauce; Romaine Cups filled grapes, apple and celery and poppy seed dressing; Mini Shepherds Pie, a warm, creamy dish filled with peas, carrots, squash and other winter vegetables, topped with Yukon gold mashed potato, and served with green beans and crispy onions and cranberry sauce; and Pumpkin Pie for dessert!

Available by reservation only, with seating from 1 to 7:30 p.m. To reserve, call 206.325.9100 ext. 3 and for more information, Cafe Flora is located in Madison Valley at 2901 East Madison Street, Seattle.

Celebrate Italian-style at Agrodolce

Agrodolce provides a family-style, three-course feast that mixes favorite seasonal ingredients with traditional Sicilian dishes. Start off with fresh from the oven House made Focaccia; Bitter Greens Salad with cranberries, blood orange and roasted walnuts; or creamy Pugliese Style Burrata with grilled pear, citrus almond crumble and pomegranate molasses. Continue with one of three Sicilian twists on the traditional Thanksgiving main course: Sous Vide Turkey Breast Involtini, a turkey breast that is slowly cooked in a water bath then rolled with provolone picante and speck; House Made Mafalde with melted leeks and wild mushrooms; or Seared Brussels Sprouts with currants, pine nuts and anchovy vinaigrette. Finish with Sweet Potato Panna Cotta, the Italian alternative to sweet potato pie, with candied pecan and toasted marshmallow. Make each course extra appetizing with a special wine pairing for $35. Full menu online:

Dinner is $65 per person and is served from 3 to 8 p.m. To reserve, visit or call 206.547.9707. Agrodolce is located in Fremont at 709 North 35th Street, Seattle.

Mediterranean-inspired classics at Golden Beetle

Golden Beetle cooks up several holiday favorites this year, but with a special Eastern Mediterranean twist. The four-course meal for $55 starts with a choice of comforting Roasted Butternut Squash Soup made with pomegranate seeds and greek yogurt orCarrot and Kale Salad in a harissa ginger vinaigrette. Then get adventurous with some Sweet Potato Briouats, an extra sweet Moroccan-style treat. Third course options include Wood Fired Turkey Breast, Pan Seared Black Cod, or, for nonmeat eaters,Roasted Root Vegetable Ragout, all served with cornbread dressing, orange-cranberry sauce, and the most beloved mashed potatoes and gravy. Finish the feast with smooth Pumpkin Sorbet with spiced pepitas, cherry syrup and crispy sage or more traditional Pecan Pie with vanilla, orange and nutmeg flavors. A specially selected four-course wine pairing is available for $30. View the full menu:

Seating is from 3 to 8 p.m. on Thanksgiving. For more information or reservations, call 206.706.2977 or visit Golden Beetle is located in Ballard at 1744 Northwest Market Street, Seattle.

Keep it local with Thanksgiving brunch and dinner at Local 360 Café and Bar

Local 360 Café and Bar knows brunch is a local favorite and this year they’re offering guests a menu of brunch favorites on Thanksgiving Day from 10 a.m. to 12 p.m. Brunch offerings include the Farmer’s Breakfast of eggs, your choice of meat, homefries and a biscuit, buttermilk Biscuits and Gravy, and fried Chicken and Waffles with maple pepper jelly.

The deliciousness doesn’t end there. Local 360 will be open at 10 a.m. serving classic holiday dishes made with local, sustainable ingredients. Their specially crafted Turkey Plate is just $29 and combines Thanksgiving favorites like Cider Brined Free Range Turkey, Buttermilk Mashers, Gravy, House Cranberries, Pole Beans, Cornbread and Pumpkin Pie with spiced whip. Still hungry? You can add more comforting side dishes, such as Herbed Brioche Stuffing, Bacon and Apple Roasted Brussels Sprouts, or Fries for $5 each. Local 360 will also offer select regular menu favorites, including the Butcher’s Grind House Burger and 16 oz. Ribeye with bone marrow butter.

Brunch will be served from 10 a.m. to 12 p.m. and their Thanksgiving menu is available from 10 a.m. to 9 p.m. For more information and reservations, call 206.650.2577 or visit Full menu available here. Local 360 is located in Belltown at 2234 1st Avenue, Seattle.

Thanksgiving favorites with Old World flare at Bell + Whete European Kitchen + Lounge

Bell + Whete European Kitchen + Lounge specializes in making 10th century Norman cuisine for the modern palate and they’ve pulled out all the stops for this year’s Thanksgiving dinner. For locals looking for something besides the classic turkey, Bell + Whete is offering a special Duck Dinner for four for $130. This specially prepared meal comes with a crispy Pomegranate Glazed Whole Rotisserie Duck with Smashed Red Rose Potatoes, Haricot Verts and Curried Cauliflower with smoked onion,Roasted Yams with brown sugar butter, and Bannock. There is a limited quantity available for the Duck Dinner and reservations are required in advance. Specify the duck when making a reservation.

In addition, they will also serve their Thanksgiving Turkey Dinner for just $28 per person. This meal includes Spice Brined Slow Roasted Turkey, Smashed Red Rose Potatoes, Gravy, Haricot Verts and Curried Cauliflower with smoked onion,House Cranberry Sauce, Bannock, and Pumpkin Pie with almond whip for dessert. Additional sides are also available, includingJenny’s Sausage and Bacon Stuffing and Roasted Yams with brown sugar butter, as well as several Bell + Whete favorites such as Caramelized Pork Belly, Black Cod with black lentils and preserved tomatoes, and New York Strip with bleu cheese brûlée.

Bell + Whete is open from 11 a.m. to 9 p.m. on Thanksgiving. Reservations are highly recommended, and required for the Duck Dinner. For more information or to reserve, call 206.538.0180 or visit Full menu available here. Bell + Whete is located in Belltown at 200 Bell Street, Seattle.

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

Leave a Reply

Your email address will not be published. Required fields are marked *