If you’re a New York transplant like me, the holidays are usually spent in the city or someone’s family house. Adopt me!! Actually, being alone is probably kinda nice for solitude and to avoid family squabbles. Plus, you don’t have to share! Perks! I digress. Luckily, if you’re staying in the city, there’s plenty to do whether it be for a party of one..or ten! Since your friends ARE family, it’s the perfect time to gobble up the perfect Friendsgiving with some ideas here:
TAO Group’s new dining concepts are extremely adventurous, whimsical and geared towards people looking to have a good time. It’s no wonder, people jumped at a chance to check out the largest all-season indoor/outdoor hotel rooftop lounge Magic Hour at Moxy Times Square. Prior to a night of bad (or good) decisions, fuel up at the hotel’s new restaurant Legasea. A modern, seafood brasserie style restaurant helmed by chefs Ralph Scamardella (TAO, LAVO) and Jason Hall (formerly of Craft, Gotham Bar & Grill). Dishes are made to share, so perfect for a Friendsgiving night out and post drinks at the bar.
MOXY TIMES SQUARE
485 7th Avenue (at 36th St)
Holidays are meant to be shared with the ones you love.. or can tolerate. Basically, the most important part of Friendsgiving is being with your friends, so why not check out somewhere chic and new. The new restaurant at ROSE HILL inside HGU New York features elevated, casual-American fare prepared by Executive Chef Keith Geter (Artisanal, Picholine, Brennan’s Seafood & Chophouse) in a chic, sexy space. After dinner, head to the rear of the hotel to enjoy the lounge at ROSE HILL– an elegant and inviting atmosphere with outstanding cocktails. Both are picture worthy with contemporary artwork and stylish design.
If you’re looking for a double-date destination for Friendsgiving, consider renowned chef John DeLucie’s four-course pumpkin tasting menu at Bedford & Co. A pumpkin menu, far from basic, with a medley of savory and sweet flavors that are so well balanced you’ll dance in your seat. This place is so sultry and sexy, it’s the all-around perfect pairing for a relaxing and date-y Thanksgiving day. The regional menu offers bold flavors and special butcher cuts that are also showcased in the seasonal menu starting with Seared Sea Scallops seasoned with ginger pumpkin puree, citrus zest and lime leaf emulsion, Pumpkin and Pasta with peperoncino and fiore sardo, a juicy wood roasted Pork and Pumpkin and finishing with Pumpkin Cheesecake in a Jar with graham crackers and cranberry compote.
The Renwick, 118 E. 40th Street
SET THE MOOD:
Forget the turkey as a centerpiece– go for some subtle, but bold decor. Use a pop of color throughout the center of the table, as well as long drippy candles and a personalized touch by adding a customized menu with your guests names on it.
GET YOUR ‘BUZZ’ ON:
Grab some booze for the perfect food pairing with Wines of Sicily and Strongbow Hard Apple Cider, which are both great drinks for the holidays. Wines of Sicily offers a variety of wines for every gathering and pairs seamlessly with signature holiday dishes. Strongbow Hard Apple Cider is a perfect alternative for beer (and it’s gluten free), as well as launched their new flavor, Artisanal Blend, which is a craft cider madefrom cold-pressed heirloom apples and natural ingredients, for a less-sweet cider that’s perfect for complimenting all holiday celebrations.
To take the drinks to the next level, start with the base and create your own concoction, such as a mulled wine recipe like below or Strongbow’s take on a fall mimosa.
Sicilian Mulled Wine
Directions: Combine all ingredients into a sauce pan and bring to a simmer. Reduce heat and let the wine simmer for at least 15 minutes. Strain, serve warm and enjoy.
Strongbow Artisanal Blend Maple Mimosa
Directions: Fill a champagne flute with the first three ingredients. Top with Strongbow Artisanal Blend Hard Apple Cider and 3 dashes of Angostura Bitters. Garnish with a thin apple slice.
MAKE THE FOODS:
Impress your friends with Thanksgiving recipes straight from top restos menus for the holiday.
In a medium size saucepan over low heat sweat onions and garlic till tender and roasted squash. Saute for about 3 minutes to cook out any excess water. Add vegetable stock and season with salt and pepper. Simmer for 15 mins then transfer to a blender. Puree till it has a smooth consistency without any grains of squash. Then transfer back to a clean medium size sauce pot. Over low heat add lobster stock and simmer for 10 minutes. Season the soup with chili pickling liquid, salt and pepper. Season shaved delicata squash and crab with extra virgin olive oil and heat in a 350f oven till hot. Place soup in each bowl and garnish with squash grab and chives.
Truffle Mac n Cheese from Executive Chef Rachael Polhill of Dante
Tabouli from Executive Chef and Owner Tarik Fallous Au Za’atar
Switch out the green beans for taboul
Tip: classic Lebanese tabouli should be very bright green; the parsley is the main ingredient and not the bulgur.
El Camote from Añejo in Hell’s Kitchen and Tribeca