Published on November 19, 2015

7 Surprising Sides to be Thankful For

Thanksgiving is always an epic day for eating. Roast turkey, glazed ham and in some cases, a deftly stuffed turducken often take the limelight, but our favorite thing about the holiday that celebrates food in all its glory might just be the supporting players — those yummy, addictive side dishes. While we spend all year looking forward to indulging in the usual suspects — sweet potatoes with brown sugar and pecans, creamy green bean casserole, tart-yet-refreshing cranberry sauce — this season we’re challenging ourselves (and you!) to try something new. Check out some of these non-traditional vegetable dishes — and find out where to get them — on Turkey Day and all winter long.

7 Surprising Thanksgiving Sides

BUTCHERS & BARBERS - Squash Salad (Los Angeles)

Touches of persimmon, burrata and smoked trout roe bring out together the best of fall and winter in this delectable squash salad.

butchers&barbers-delicata-squash-2

At Butchers & Barbers, classic comfort food, amazing charcuterie and house-cured meats fill the approachable menu. Inventive cocktails and a select list of wines and draft beers complement the dishes, all served in a stylish space adorned with subway tiles and lined with brick walls.

E&O Kitchen and Bar- Dry Fried Green Beans (San Francisco)

Super fresh green beans tossed with ginger, garlic, scallions and chilies keep you toasty without weighing you down.

e&O_sf_greenbeans

E&O Kitchen and Bar is a lively, modern eatery offering shareable Asian plates. Inside a sleek dining room and featuring a downstairs lounge, the restaurant pairs its bold, fusion flavors with a creative cocktail menu.

GEMINI BISTRO - Beet Salad (Chicago)

French and Mediterranean-influenced, this beet salad with mache, balsamic drizzle and white truffle vinaigrette is sure to add a little brightness to those cozy winter meals.

www.strongholdphoto.com

Highlighting American cuisine with French and Mediterranean influences, Executive Chef Jon Keeley‘s seasonally-influenced menu forgoes traditional courses and presents plates by portion size — small, medium, and large, as well as extra-small, super-tasty plates for kids.

LA BRASA  - Roasted Carrots (Boston)

One of our favorite root vegetables roasted to perfection and topped with a sesame mole inspired by the warmly spiced flavors of Mexico, Peru and the Middle East.

LaBrasa Carrots

Chef Daniel Bojorquez and Chef Frank McClelland deliver a top-notch yet relaxed experience at La Brasa. Amidst the subtle, intoxicating aroma of a wood-burning stove, the restaurant presents comforting dishes in a casual setting — ideal for enjoying with family and friends.

PIORA  - Market Vegetables (New York City)

A rotating selection of seasonal, beautifully presented produce to complement whatever rich and meaty entree suits your fancy.

Piora

 

Piora, which means “to blossom” in Korean, pays homage to Asian and Italian traditions, presenting inventive Modern American dishes that capture the robust flavors of the season’s freshest ingredients. Diners can enjoy the cuisine in an elegantly-styled dining room of leather tables and unpolished marble — all while overlooking a serene private garden.

ZAHAV - Fried Cauliflower (Philadelphia)

A bowl of fried cauliflower prepared with labneh, chive, dill, mint and garlic makes for the perfect warm vegetable side on a crisp night.

Fried Cauliflower. Credit: Jason Varney Fried Cauliflower, Photo by Jason Varney

Turning even the most staid vegetable into a treat, Zahav brings modern Israeli flavors and culinary techniques to Philadelphia with its ever-changing, globally inspired small-plates menu and renowned cocktails. Reminiscent of lovely Jerusalem courtyards, high ceilings and limestone walls create a breezy, easygoing atmosphere.

Zaytinya - Crispy Brussels Afelia  (Washington D.C.)

With coriander seed, barberries and garlic yogurt, the Crispy Brussels Afelia is a satisfying mountain of sweet and savory flavors.

Zaytinya by Jose Andres and Think Food Group

From Chef José Andrés’ ThinkFoodGroup, Zaytinya serves Greek-inspired small plates as well as regional wines and creative cocktails in a airy, spacious setting that calls to mind the stunning Eastern Mediterranean coast.

Just open up the Reserve app, and place a request to try some outstanding sides this week!

Happy dining,

The Reserve Editorial Team

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