Holiday Eats

Get your 2018 Thanksgiving dinner to go from these Dallas restaurants

For those who don't want to cook.

Photo courtesy of Whole Foods Market/Facebook

You want Thanksgiving dinner, but you don't want to cook and you don't want to go to a restaurant. That leaves you with one choice: Get it to go.

Here are take-out options from restaurants and eateries sure to give you a Thanksgiving meal that's a cut above:

Al Biernat's
Steakhouse has whole turkey with gravy for up to 11 people, $99. Organic free-range turkey with gravy is $190. Family-style sides include garlic smashed potatoes, lobster risotto, creamed spinach, and cranberry sauce. Desserts include cheesecake, coconut cream pie, and pumpkin pie. Place orders by November 19. Pick up November 21 11 am–6 pm. Oak Lawn 214-209-2201, North Dallas 972-239-3400.

Bullion
Downtown Dallas restaurant has 9-inch pumpkin and pecan pies for $30. Order by November 17; a select number will be available for purchase on November 21. Pickup November 20-21 from 7:30 am-10 pm. 972-698-4250 or info@bullionrestaurant.com.

Eatzi's Market & Bakery
European market has ham, turkey breast, and turkey leg, $26-$29. Sides are $16-$22 and serve up to 6, including mashed sweet potato, Brussels sprouts, broccoli rice casserole, green beans, macaroni and cheese, Gruyere spinach gratin, sausage stuffing, cornbread stuffing, and more. Desserts include pumpkin swirl cheesecake and pies including sweet potato chocolate chess, pecan, apple, and pumpkin, serves 6-10, $17-38. Order by November 20, pick up November 21.

Empire Baking Co.
Dallas bakery dedicated to using the highest quality ingredients has pies and baked goods. Pies are $20-$23 and include apple cranberry, pecan, and pumpkin. Breads include cranberry walnut, cranberry paisano, pumpkin, and gingerbread, $7-$12.50. Rolls include challah, soft paisano, molasses wheat, and sweet potato, $6-$6.50 per dozen. Pick up by November 19.

Fairmont Dallas
Turkey to go menu includes field greens salad, brined turkey, green bean casserole, sweet potato gratin, buttermilk mashed potatoes with chives, cornbread stuffing, cranberry orange compote, rolls, cornbread, and choice of two desserts from bourbon pecan pie, apple-cranberry crumble, pumpkin pie, and jumbo chocolate. Order by November 20. Pick-up from 12–5 pm November 21 or 8 am–noon November 22. $140 for 4, or $265 for 8. 214-720-5330 or email lisa.moore2@fairmont.com.

Haywire
Pecan pie is a twist on the beloved southern pecan pie with a crispy cinnamon roll crust and served with caramel sauce. Must be ordered 48 hours in advance. Available November 12- December 24. $40. The Ranch at Las Colinas 972-506-7262, or Haywire 972-781-9473.

Jack’s Kitchen
Lakewood Southern restaurant has holiday sides for pre-order and pick up through December 23. 972-685-6753 or email kitchentexas@gmail.com.

Marie Gabrielle Restaurant
Special carry-out turkey dinner serves up to 10, with turkey, rolls, salad, choice of 4 sides from cornbread stuffing, cranberry sauce, whipped potatoes, green bean casserole, glazed sweet potatoes, spinach Gruyere au gratin, baked mac and cheese; and choice of pumpkin or apple pie. Sides are also available a la carte in small (serves 5) and large (serves 10). Order by November 19; pick up November 20-21. www.marie-gabrielle.com/mgthanksgiving.

Mimi's Cafe
Traditional holiday meal serves 8-10 with turkey, cornbread stuffing, candied-pecan mashed sweet potatoes, mashed potatoes, green bean casserole, apple cranberry orange relish, gravy, two carrot nut loaves, a whole pumpkin pie, and a whole pecan pie. $105. Just the sides include everything but the turkey and dessert. $50. A brunch menu features croissants or muffins, mixed fruit, and single-serving Lorraine or Florentine quiches. $42 for 7 or $84 for 12. Pumpkin and pecan pies are $17-$18. Must order 24 hours ahead. www.mimiscafe.com.

Soulman's Bar-B-Que
Family holiday meal includes smoked turkey, cornbread dressing, green beans, mashed potatoes, rolls, and cranberry sauce. Served 8-10 people, $100. Holiday catering menu includes smoked turkey, boneless smoked turkey, smoked ham, spiral sliced ham, brisket, and pulled pork. $13-$15 per person. Buttermilk or pecan pies are $15. Available at all 21 locations. For ordering info, go to www.soulmans.com.

SusieCakes
Holiday pies in pumpkin, apple crumble, and pecan are available in 6- or 9-inch versions. Baked goods include pumpkin cupcakes with cream cheese frosting; cranberry orange cake three-layer cake; and frosted sugar cookies in a turkey or pumpkin pie slice shape. Must order by November 18. Pick up on November 21.

Ten50 BBQ
Richardson barbecue spot has brisket, turkey breast, spiral ham, and pork, serving 6 to 15, depending on selection, with prices ranging from $18 per pound to $145 for a whole beef tenderloin. Sides including brisket beans, five-cheese mac, green beans, potato salad, slaw, and cornbread stuffing, are available in half pans serving 15-20 people. for $42. Peach cobbler, banana pudding, and chocolate or Key lime pie, $40-$55. Must order 48 hours in advance. Available through December 24.

lists holidays

Here's the beef

Dallas neighbor beefs up with new upscale wagyu market from Kansas

Booth Creek Wagyu Market/Facebook

High-end wagyu cuts are the thing at Booth Creek.

A premier Kansas wagyu producer has crossed state lines to make its Texas debut: Booth Creek Wagyu Market is now open in Southlake, bringing its premium Kansas-raised beef to a sleek, upscale market designed to make shopping for meat feel like an experience.

The market is located in the Park Village Shopping Center, at 1161 E. Southlake Blvd., Ste. 202.

The store comes from entrepreneur Dave Dreiling, whose diverse portfolio includes a t-shirt company and several Freddy’s Frozen Custard & Steakburgers locations nationwide. Dreiling launched his wagyu business in 2020 out of Manhattan, Kansas. Since then, he has opened four retail locations across Kansas. Southlake is the company's fifth, and the first outside of their home state.

"For us, Texas has always been about relationships; it's about becoming part of the community, earning people's trust, and serving families with a product we're proud of,” says Dreiling. “As a family-owned business, those values are at the heart of everything we do.”

Booth Creek’s approach to beef focuses heavily on genetics and embryo breeding to raise efficient, high-performing cattle. To get scientific: These genetics are engineered around a precise marbling grading system that measures the amount and distribution of intramuscular fat. A higher marbling grade results in juicier, more tender beef with a richer flavor profile.

Because customer service is the storefront's centerpiece, they say, these technical details are explained to guests as soon as they walk through the door. This educational approach allows experts, aficionados, and everyday grillers alike to understand exactly what type of cut they are purchasing. The market's selection typically ranges from 20 percent to 40 percent marbling, with rare 50 percent marbling cuts occasionally available.

“We want everybody that comes in to be able to enjoy it; there’s something for everybody,” says Corrie Lloyd, manager of the Southlake store. “Elevated service goes with an elevated product.”

All of Booth Creek's cattle are raised on the 5,000-acre Booth Creek Ranch in Kansas. While commercial beef cattle are typically harvested at 18 to 24 months, Booth Creek allows its herd to mature for 36 months. The ranch and market deal exclusively in premium wagyu beef derived from Australian and Japanese full-blood cows, as well as F1 wagyu — a full-blood wagyu crossed with an American breed, usually Angus, which produces a larger animal with a signature buttery marbling.

Top Sirloin Filet Steaks on display showcase the shop's distinct marbling scales.Photo courtesy of Booth Creek Wagyu

The boutique-style store in Southlake is pristine, featuring fresh and frozen meats displayed alongside clear pricing and marbling grades. Guests are greeted with samples — typically highlighting two to three different types of cuts — and all the guidance they need to find an old favorite or discover something new.

The market offers a wide variety of cuts, including filet mignon, top sirloin, flank steak, brisket, bavette, KC strips, and ribeye. The price points cater to all budgets: customers can pick up a four-pack of burgers for $12, a high-end picanha for $160, or anything in between.

To complement the meats, the market stocks spices, rubs, and salts ranging from $10 to $15, featuring both their proprietary brand and selections from Caravel Gourmet and Meat Mitch. They also sell beef tallow, a popular cooking oil alternative for grilling.

“We want to be a one-stop shop for grillers,” Lloyd says.

The brand has ambitious growth plans, aiming to open more than 100 stores over the next 10 years. That rollout includes plans for about four locations in the DFW area within the next four years, alongside expansions into other major Texas hubs like Austin, Houston, and San Antonio.

Booth Creek Wagyu Market is open 9 am-7 pm Monday-Saturday, and 10 am-6 pm Sunday. To encourage sustainability, customers receive an insulated bag with their purchase and a $2 discount when they bring it back on return shopping trips.

openings southlake wagyu producer booth creek ranch steakhouse bbq shopping

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Get your 2018 Thanksgiving dinner to go from these Dallas restaurants

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Here's the beef

Dallas neighbor beefs up with new upscale wagyu market from Kansas