At Olmsted in Brooklyn, hef and owner Greg Baxtrom serves Delicata Squash with mace custard, sliced pear, crispy speck and fried sage.
At Split-Rail in Chicago, chef Zoe Schor serves green bean casserole with fresh wild mushrooms sautéed with a bit of sherry vinegar and cream. Fried onions provide some crunch, and the whole dish is brightened with pink peppercorn and fresh dill.
At Analogue in New York City, chef Jon Wallace serves Lobster & Pancetta “Bread Pudding” Stuffing. "The custardy stuffing is cut with tart dried cranberries, crunchy toasted pistachios and a lobster-Sambuca au jus," he says. "As a side, or even a main course, this dish is authentic Thanksgiving indeed!”
At Left Bank in New York City, chef and co-owner Laurence Edelman serves Cauliflower Mashed Potatoes. "It's boiled cauliflower whipped with butter," he says. "The best puree in the world.”
At Mabel Gray in Hazel Park, Mich., chef James Rigato makes Lillet Blanc gravy with ½ cup of Lillet Blanc, orange zest and juice, and traditional gravy ingredients.
At Casa Vega in Sherman Oaks, Calif., Christy Vega serves Maple Bacon Brie Pull Apart Bread with sourdough bread, bacon, brie, cranberries, maple syrup and pecans.
In San Diego, Cafe 21 serves seasonal cocktails, Sweet Potato Dreams with CRUSOE Spiced Rum, FRUITLAB Orange Liqueur, sweet potato puree, lime juice, maple syrup and toasted marshmallow, and Beetle-Juice with CITY Bright Gin, FRUITLAB Ginger Liqueur, blueberry + beet shrub and lemon.
At Black Tap Craft Burgers & Beer in New York City, chef Joe Isidori serves Crispy Brussel Sprouts that are flash fried then topped with a sesame-tahini sauce.
In Hamilton, N.J., Rat’s Restaurant serves Delicata Squash with maple, bacon and figs.
In Chicago, Girl & the Goat serves sautéed green beans with fish sauce vinaigrette and cashews.
In Brooklyn, Fornino serves Sausage and Apple Stuffing made with its signature pizza crust and herbs.
At Red Mountain Resort in Ivins, Utah, Canyon Breeze Restaurant serves Mashed Purple Potatoes with Naufchatel and Mint.
At Brooklyn's Pretty Southern, chef Sam Talbot will serve Mac n Cheese with coconut milk, butternut squash and nutritional yeast for Thanksgiving.
At Vic's in New York City, Hillary Sterling serves Brussels Sprouts with horseradish, caraway and anchovy.
At Bub City in Chicago, chef Doug Psaltis will serve cornbread and sage stuffing at a Thanksgiving buffet.
At The Modern in New York City, chef Abram Bissell serves Sweet Corn Fricasse with chanterelle mushrooms.
At ACME in New York City, chef Brian Loiacono serves butternut squash with stracciatella cheese.
At Shuka in New York City, chef Ayesha Nurdjaja serves cranberry and pistachio spiced freekah, or basmati rice with onion, coriander, turmeric, chili, cranberries, currants, saffron, toasted almonds and pistachio, cilantro and mint.
In Detroit, The Apparatus Room serves Chicken Sausage Stuffing.
In Brooklyn, Kings Co Imperial serves Kung Po Sweet Potato with Cashews for Thanksgiving.
At L’Appart in New York City, chef Nico Abello accompanies his roasted stuffed turkey with brussel sprouts and cranberry chutney, made from fresh cranberries, sweet onion, cabernet vinegar and vanilla bean, among other sides.
In Greenville, S.C., Soby's New South Cuisine serves Lobster Mac & Cheese with pasta, Maine Lobster, onion, thyme, garlic, heavy cream, butter, cornstarch, sharp yellow cheddar, white cheddar and panko bread crumbs.
At The Press Shop in New York City, owner Oliver Ressler offers Brussels Sprouts Slaw "with shredded sprouts, dried cranberries, parsley and an apple vinaigrette," he says. "Unlike boiled sprouts of Thanksgivings past, the Brussels sprouts stay bright and crisp in this light, satisfying slaw."
In Woodstock, N.Y., Silvia serves Butternut Squash Pudding with pumpkin spices, candied walnuts, maple syrup and sea salt.
In Greenville, S.C., The Lazy Goat serves Crispy Brussel Sprouts with Serrano ham, Manchego cheese and a sweet sherry reduction.
In Chicago, Wildfire will offer a gluten-free Kale & Apple Stuffing at its family-style Thanksgiving.
In Brooklyn, Denizen serves roasted broccoli with cheese sauce, pickled chilies and bread crumbs.
At Centrolina in Washington, D.C., chef/owner Amy Brandwein serves burrata with roasted pumpkin and toasted pumpkin seed.
At Somerset in Chicago, executive chef Lee Wolen serves Charred Broccoli with garlic, almonds, yogurt and crispy chicken skin.
In New York City, Casa Pública serves Calabaza, roasted delicata squash, requeson, dried chile honey, almonds, raisins and capers.
In New York City, Quality Eats serves Butternut Squash Bread Pudding.
In Milwaukee, DanDan serves Fried Brussel Sprouts with teriyaki, cashew, kewpie and mayo.
In Brooklyn, Camperdown Elm elevates dinner rolls with its fried English Muffin dough bites served with tangy cultured butter.
At La Sirena in New York, executive chef Anthony Sasso serves Baked Brioche Stuffing.
At db Bistro Moderne in New York City, chef Chris Stam serves Brussels sprouts with bacon lardon and raclette.
In Los Angeles, Crossroads serves Oven Roasted Truffle Potatoes, accordion styled potatoes with seasonal truffles shaved over the top.
In New York City, Sunday In Brooklyn serves Honeynut Squash with hazelnut, brown butter, cultured cheese and bonito flake.
At Jones in Philadelphia, executive chef Reinaldo Alfonso serves Turkey Sausage Stuffing.
At Bird & Bone at The Confidante Miami Beach, chef Richard Hales serves orange-glazed sweet potato with meringue.
In Chicago, GT Prime serves Corn with Shishito Peppers in a creamy parmesan sauce with lime and paprika.
In New York City, Indian Accent serves sweet potato shakarkandi with kohlrabi and crispy okra.
At Harvest at Bellagio in Las Vegas, chef Roy Ellamar makes Soy Maple Brussel Sprouts with organic brussels sprouts, a bourbon barrel-aged soy sauce, maple syrup, habanero mustard and pickled red onions.
In Austin, Texas, Le Politique serves Pommes Aligot made with whipping butter, milk, raclette, gruyere cheese and fingerling potatoes.
At Motel Morris in New York, chef Bill McDaniel serves whole roasted delicata squash stuffed with mushroom and smoked oyster cornbread stuffing in a bowl of pumpkin soup.
Dessert's a side, right? In Rockaway, N.J., Ava's Cupcakes has the perfect Thanksgiving cupcakes and cookies to complete the spread, including White Pumpkin, Fancy Turkey, and Pumpkin Pie Spice flavors.