Sign up for our Newsletter


With less than three weeks until the biggest meal of the year, I’ve reached a carving-fork in the road. On way is a homemade Thanksgiving with a kitchen full friends and relatives to cook alongside me.

On the other is a lavish feast that arrives wrapped tightly in bags and boxes, ready to be heated, plated and served. 

I’m not sure which way I’ll go, but one thing I know for sure. I’m not making dinner for eight people and two dogs all by myself, and thanks to the creativity and skill of some of the North Fork’s finest cooks, I wouldn’t have to.

Here are four places I would recommend if you’re looking to get your Thanksgiving dinner — with or without the turkey — to-go style this year.

Ali Katz Kitchen

Ali Katz followed up a career in fashion merchandising, with the French Culinary Institute and pastry production at New York caterer, Abigail Kirsch. She married Fritz Beckmann, a classically-trained chef who cooked at Morimoto NYC, and they began spending time on the North Fork, where Katz’s family had long summered. Katz and Beckmann are preparing an Everything-But-the-Turkey holiday dinner to-go with sides that feed 6 to 8 people. Prepare to hunger for maple-whipped sweet potatoes with caramelized apples ($32), Fritz’s famous sausage stuffing ($35) and cornbread with jalapenos and spice ($16.) Desserts include pumpkin cheesecake with a graham cracker crust ($45) and a gluten free Moroccan orange cake with a marmalade glaze ($45) and a chocolate Nutella torte ($50.) And for those who think ahead, they offer a ‘morning after’ menu of scones, quiche and granola.
Orders can be placed until Saturday Nov. 20 and picked up Wednesday Nov. 24., 631-298-7694.

Ellen’s on Front

Jennie Werts is the chef behind the innovative and satisfying comfort foods that reliably flow from this kitchen. Paired with desserts from North Fork Flour, the Thanksgiving offerings are too good to pass by. Not only can you have them delivered to your home on Thanksgiving morning, you must, because they don’t do pick-ups. Priced and delivered as per-person meals, you pay $65 a head for your choice of turkey or ham, choice of cornbread apple sausage stuffing or brioche wild mushroom stuffing, and two sides. The creamy mac and cheese and the glazed rainbow carrots are both stunning in different ways, and there are many other choices. All dinners come with mixed greens and gravy.  Or you could order a whole, brined turkey that will feed twelve for $335. Top it off with giant mallomars ($60 for 6) from North Fork Flour that feed 2 to 3 people – an exclusive for Ellen’s on Front. Call or text Bunnii at 631-405-9859. Order by 3 p.m. on Nov. 21. Deliveries on Wednesday, Nov. 24 or on Thanksgiving before noon from Riverhead to Orient.,(631) 333-2743


Luchi Masliah offers a raft of homey sides and mains for Thanksgiving, including an hors d’oeuvre platter of her signature empanadas in miniature, filled with squash, shallots, goat cheese and sage with a whole wheat crust. Also on offer are two kinds of roasted turkey, gravy and sides like roasted cauliflower soup and rainbow carrots with cipollini onions. Finally pies and cakes starring a Burnt Basque Cheesecake which makes me want to take up with a Basque family whenever I eat it. Order by phone at 631-298-7599 or in person at 535 Pike Street by Saturday, Nov. 13 for pickup on Nov. 24, 631-298-7599

Modern Snack Bar

Northforkers have been getting Thanksgiving to-go at the Modern Snack Bar for generations and the sweet and creamy mashed turnips ($10.95 a quart) are the reason the line can go out into the parking lot with side-seekers.  Start with sliced white meat turkey ($12 a pound) and end with one of those pies that climb to the skies or cake: toasted almond ($36) or carrot ($20.) To order, call 631-722-4747 by Sunday, Nov. 21. Pickups are on Tuesday or Wednesday., 631-722-3655