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8 non-traditional Thanksgiving meals in Seattle, if you're feeling daring

While most families can’t fathom enjoying turkey day without the usual traditional sides of mashed potatoes, gravy and stuffing - there are others who may like to try something new and different (or at least try a different venue). We hear you. We’ve found some Seattle’s most unique takes on holiday dishes including some with Asian accents, vegetarian options and even a Thanksgiving-dinner-on-a-crust pizza. We highly recommend making reservations as well.

Wild Ginger

1401 3rd Ave, Seattle, WA 98101
206-623-4450

After traveling the world, Rick and Ann Yoder were inspired to bring back what they learned in culinary form for their restaurant - creating new and inventive dishes inspired by the meals they enjoyed in Thailand, Singapore and Hong Kong. This year, Wild Ginger’s flagship restaurant (located near Pike Place Market) is their only location open for Thanksgiving. In addition to their regular menu, you can try unique twists of favorite holiday fare like Malay Stuffed Turkey (with five spice, turmeric & stuffed with smoked side pork sticky rice), Brussel sprouts (flash-fried, wok-finished with smoked side pork and garlic ginger sauce), Curry Kabocha (wok-fried with curry leaves, coriander and coconut cream) and Cranberry Sauce (made with a dried orange and Chinese wine reduction). Dinner is served from 12-8 p.m.

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Agrodolce

709 N 35th St., Seattle, WA 98103
206-547-9707

Located in Fremont, Thomas Litrenta’s southern Italian restaurant brings his family’s heritage to the American holiday dinner which (we are almost certain) is unlike what your Aunt Bertha will be serving up this year. Agrodolce’s Thanksgiving Family Style Prix Fixe (which includes vegetarian and vegan options) begins with a Local Roots Chicory Salad (with Collins farm starking apple, ricotta salata and bacon vinaigrette) and a Caramelized Onion Crostada (with gorgonzola and baby arugula). This is followed by Mary’s Organic Turkey Breast Inoltini (with roasted kings garden yam and sweet potato, cranberry balsamic glaze and collind persimmon puree) and Caramelized Brussel Sprouts (with pancetta and pecorino). For dessert, enjoy the Tonnemaker Pumpkin Cannoli with a dusting of candied pecans. Dinner is served from 1 – 6:30 p.m.

Goldfinch Tavern

99 Union St., Seattle, WA 98101
206-443-3663

Located at the Four Seasons Hotel, Executive Chef Emmanuel is preparing a unique Thanksgiving Day brunch buffet with a list of food items that goes on and on (including gluten-free, vegetarian and vegan options upon request). Appetizers include Puget Sound Oyster on the Half Shell, Salmon Lox Wraps and a Cranberry Bruschetta. Warm up with Clam Chowder or Pumpkin Soup with a Beecher’s Grilled Cheese with Bacon Sandwich. Breakfast-leaning entrees include Eggs Benedict, Two Egg Omelets, Flat Iron Steak and Pumpkin Spice Pancakes. On the lunch side, enjoy a Turkey Platter (with sage gravy, mashed potatoes and apple stuffing) or the Prime Beef Plate (with caramelized Brussel sprouts). Desserts include Apple Panna Cotta, Bread Pudding, Pecan Tartlets and Pumpkin Pie Bars. The buffet will feature a build-your-own-parfait and hot chocolate stations too. Brunch will be served from 9 a.m. – 1 p.m.

Basil’s Kitchen

112th Ave SE, Bellevue, WA 98004
425- 227-9406

Led by Executive Chef David Wilson, Basil’s Kitchen offers Northwest cuisine with a Mediterranean twist. The restaurant describes its food as “approachable,” and after seeing what they will be serving for their expansive Thanksgiving Day Brunch, we have no qualms approaching them. This year’s menu consists of a variety of salads and starters including their classic Caesar Salad, an Arcadian Greens Salad (with cranberries toasted almonds and apple cider vinaigrette), Norwegian-Style Juniper Smoked Salmon and a Hummus, Tzatziki and Olive Tapenade Platter. The carving station will feature Garlic-Roasted Prime Rib of Beef and an Apple Cider-Brined Roast Turkey. Side items include the classic Green Bean Casserole, Brussel Sprouts with Pancetta, Maple and Mustard Glazed Northwest Salmon and Butternut Squash Ravioli with Sage Cream. Save room for dessert which includes a nice variety of pecan tarts, chocolate mousse, apple cobbler, and cannoli and of course, pumpkin pie. Brunch is served from 10:30 a.m. – 4 p.m. Dinner service specials served from 5-9 p.m.

Salish Lodge

6501 Railroad Avenue SE, Snoqualmie, Washington 98065-1109
800.272.5474

Ever enjoyed a Thanksgiving meal in front of a raging waterfall? This year’s four-course dinner at the Salish Lodge begins with a Chanterelle Soup (with wild rice, chestnut and thyme oil) or Spicy Crab Bisque (with apple fennel slaw and tarragon) followed by Roasted Pork Belly (with cider-braised cabbage, carrot mustard and nut brittle) or Beecher’s Polenta Cake (with squash butter, winter greens and pomegranate). Main dishes include a Traditional Thanksgiving Turkey, Rosemary Garlic Prime Rib, Cedar Roasted Chinook Salmon or the Vegetable “Wellington”. Desserts include a choice between Pumpkin Pie Gingersnap (with vanilla bean whip cream) or Pecan Pie (with bourbon ice cream and caramel). Dinner is served 11 a.m. – 7 p.m.

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Plum Bistro

1429 12th Ave Seattle
206-838-5333

Thanksgiving without turkey? Inconceivable, you might say. Ah, but the folks at Plum Bistro are up for the challenge to change your mind with their four-course vegan Thanksgiving Feast offered on Wednesday and Thursday. The meal includes Maple Glazed Seitan Roast, Roasted Butternut Squash Soup, Sweet Cornbread, Cornbread Stuffing, Mashed Potatoes, Mac & Yease, Frisee & Fig Salad, Garlic Baconish Green Beans, Harvest Squash, Roasted Baby Bellas, Homestyle Skillet Gravy, Ginger Cranberry Pear Sauce, Classic Apple Pie and Pure Vanilla Ice Cream. Dinner is served from 4 – 8:30 p.m. on Wednesday and 11 a.m.-8:30 p.m. on Thursday

Miller’s Guild

612 Stewart St Seattle, WA 98101
206-443-3663

James Beard Award-winning Chef Jason Wilson has created an amazing spread for Thanksgiving this year including starters like Crispy Pork Pate Croquettes (with charred onion mustard), Deviled Eggs (with white truffle and smoked salmon roe), Roasted Butternut Soup (with candied pumpkin seeds and herb goat cheese) and Charcuterie and Cheese (with house made pickles and mustards). Before the main course, enjoy an Apple and Pears with Autumn Herbs Salad or Roasted Squash Salad. Entrees include Organic Roasted Turkey (with sage brown gravy, mashed potatoes, green bean casserole, cranberry chutney and apple brioche stuffing) and Meyer Prime Eye of Rib (with mashed potatoes, foraged mushrooms and creamed horseradish). Finish up with a slice of pecan & pumpkin pie. Dinner is served from 11 a.m. – 9 p.m.

Major League Pizza

2811 Colby Ave. Everett, Washington 98201
425-259-5554

From the sublime to the ridiculous! For a truly different take on the Thanksgiving dinner, try bringing home The Gobbler, the pizza of the month from Major League Pizza in Everett. Andy Hansen gets rave reviews for his pizzas every day of the week, but even he admits people either love or hate The Gobbler. Made with a choice of buttermilk, garlic-herb or a beer batter crust, this pizza is topped with turkey, stuffing, potatoes, gravy, cranberry sauce, cheddar cheese and mozzarella cheese. If that doesn’t hit the spot, we recommend Hansen’s selection of grinders, deli sandwiches, salads and wings.


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