We all know Thanksgiving sides are really the star of the show when it comes to plating food on this gluttonous and delicious holiday. Here are three top places in Pittsburgh offering some staple sides that can help you cook less around the kitchen this year:
Station, Bloomfield’s modern American eatery, has the entire feast lined up by chef Curtis Gamble. Leave all the cooking to Station by preordering the Thanksgiving meal option that includes the following: Brined and roasted turkey breast, braised turkey leg and thigh, turkey gravy and jus, homemade fusilli pasta mac and cheese, roasted Brussels sprouts with whole grain mustard and caramelized onions and smashed and whipped sweet potatoes. Delicious a la carte sides include crispy confit potatoes slow-cooked in roasted garlic oil, tossed with fresh herbs and shallots OR crispy cauliflower, gluten-free. It’s the day of feasting, so feel free to pick up an ice cream “side” — 10 oz. container of pumpkin ice cream or Station’s fan favorite, Popcorn Panna Cotta. Pick-up will be on Wednesday, November 24th, 5-8 pm.
Nothing screams “viva” (in Italian) and nutritional comfort quite like Sprezzatura’s lineup of delectable sides and more. Must-have savory sides include stuffed acorn squash, wild rice and mushroom stuffing, caramelized onion focaccia, triple dips platter featuring a roasted pepper pine nut dip, olive feta dip and artichoke parmesan dip with crostini, olive medley and crackers. There’s plenty on this menu so be sure to keep the sides on deck with a quart of signature, handmade beef meatballs, lemony chickpeas and order dessert sides such as the chocolate espresso mini tarts, apricot jam crostata and other sweet heritage desserts. Pick up on Wednesday, November 23rd from 4-6 pm.
fl. 2 presents mouthwatering WOW factors with their Thanksgiving entrée lineup and is also cooking up showstopping sides that feed 4-6 people at an affordable price of $20 each. Try the garlicky mashed potatoes mixed with Yukon potatoes whipped together with creamy butter and freshly roasted garlic or pick up fried Brussel sprouts, root vegetable gratin, green bean casserole, candied sweet potatoes or a carrot fondant, consisting of maple bourbon glazed carrots with toasted hazelnuts. Don’t skip on the focaccia stuffing, either. The visionary restaurant is also offering an array of soups, salads, sauces, dinner rolls and a loaded dessert menu. Head to Turkey to-go on the fl. 2 website to place your order before the cutoff hits on Friday, November 19. Pick up will be between 8 a.m.-5 p.m. both on Wednesday, November 23 and on Thanksgiving.