Thankful Feasting

Dining Out On Thanksgiving

The pleasures of the Thanksgiving table include delicious food, friendly fellowship, distinctive décor and spirited conversation. Let’s face it… everything tastes better when professionals handle the preparation and cleanup. Savor an extra dollop of relaxation with your pumpkin pie and take advantage of the fine dining options at one of these ten outstanding Valley resorts. Advance reservations are strongly recommended. Best to check each restaurant’s website for the most up-to-date information on menus, hours of operation and pricing.

Top: Fairmont Scottsdale Princess, Bourbon Steak. Bottom left: The Camby, Artizen Crafted American Kitchen & Bar. Bottom right: The Sanctuary On Camelback, elements,


Start your Thanksgiving feast early in the day with brunch in the Palomino Ballroom. The chefs from its four signature restaurants put their collaborative talents together with selections that include brined roast turkey breast and turkey leg confit, squash blossom quesadillas, truffle macaroni gratin, cowboy benedict, brioche French toast, malted Belgian waffles, Kobe beef chuck roast, sushi rolls, oxtail Bolognese lasagna, fine meats, cheeses and lots of side dishes.  Provided by Trailblazers Kids Club, children can join in the fun from 10 a.m. to 3 p.m. with activities including coloring, giant teepee decorating, bingo for prizes, hula hoop games, giant bubble-making and a special appearance by Gobbles the Turkey. Or, if you prefer, enjoy a sit-down dinner at any of the four Fairmont’s restaurants: Michael Mina’s Bourbon SteakLa Hacienda by Richard SandovalIronwood American Kitchen or  Toro Latin Restaurant & Rum Bar by Richard Sandoval.


Artizen, Crafted American Kitchen & Bar will offer a delicious array of traditional Thanksgiving dishes with the signature Camby-style twist. Buffet-style stations will include an eggs benedict section, chef-prepared omelets and made-to-order buttermilk pancakes. Traditional dish options will include citrus-brined turkey breast with cornbread apple stuffing, cranberry chutney and turkey gravy and peppercorn-crusted NY strip with caramelized cipollini, onion and port demi. Additional hot brunch items include soy maple glazed salmon, house taglatelli pomodoro and roasted fingerling potato hash. Artizen’s Thanksgiving Day buffet will be available from 11:30 a.m. to 4 p.m. The dinner service will be available from 5 to 9 p.m. when guests also can choose to order from the restaurant’s regular dinner menu.


On Thanksgiving Day, this PV favorite offers two options: a four-course, prix-fixe menu at elements or a buffet at The Views Ballroom. At elements, the resort’s signature restaurant, dinner will be served from noon until 8 p.m. The traditional turkey dinner with chestnut stuffing, mashed potatoes, cranberry apple relish and giblet gravy leads the entrée choices. There’s also duck confit raviolis with braised Swiss chard, candied fennel, parmesan cream and tomato jam and citrus grilled swordfish with green onion and mushroom farro, smoked eggplant, avocado and harissa butter. Dessert highlights include a ginger pumpkin tart with maple cookie crust and toasted bourbon marshmallow and cinnamon cheesecake with autumn fruit compote, warm rum toffee sauce and almond crumble. Featuring carving stations, the Thanksgiving buffet at The Views Ballroom will be served from 11 a.m. to 4 p.m.

Left: Four Seasons Resort Scottsdale at Troon North, Talavera. Right: Royal Palm Resort & Spa, T. Cook’s.


From 7 a.m. – 1 p.m. on Thanksgiving Day, Proof will serve a Thanksgiving Breakfast Buffet with items like green bean egg pies, pumpkin pie pancakes and turkey hash with sage hollandaise. From 4 – 9:30 p.m., a three-course dinner including spiced sweet potato soup, a choice of traditional turkey or applewood-smoked maple pork shoulder with all fixings and a pumpkin spice molten chocolate cake with salted caramel ice cream for dessert will be served. Proof will start the holiday dinner offerings at 4 p.m. and its à la carte menu also will be available. At Talavera, from noon to 6 p.m., the dinner buffet will offer an impressive display including a raw seafood bar, cheese & charcuterie and salad selections, a carving station with maple-brined, smoked turkey and slow-roasted prime rib, sweet potato gnocchi cooked to order and all the Thanksgiving side dishes, trimmings and desserts one can imagine.


Executive Chef Todd Allison and his team are preparing two venues: a three-course, prix-fixe menu and a holiday buffet. T. Cook’s menu includes starters like honey roasted butternut squash soup with pomegranate crème fraîche and candied pecans and pan seared Maine diver scallops. Roasted free-range turkey with focaccia stuffing, whipped potatoes and cranberry sauce tops the main course list with Baja striped bass and goat cheese and ricotta ravioli serving as options. The holiday buffet in the grand Palmera Ballroom will serve made-to-order omelets, almond-crusted French toast, crab benedict, an assortment of salads and side dishes, seafood and fish selections, as well as pasta. For the main event there’s turkey with all the trimmings and herb-crusted NY strip steak. The buffet is available from 10 a.m. to 3 p.m. or enjoy a formal dinner experience at T. Cook’s beginning at 11 a.m. until 8 p.m.


Indulge in a buffet at Sands, with a spread that includes turkey, honey ham, stuffing, seafood, a salad bar and desserts like smoked pecan pie and hazelnut brown butter bread pudding. From 4 – 9 p.m. the hotel’s signature restaurant, ZuZu, is offering a four-course, pre-fixe menu featuring an artichoke and fennel tart, roasted pumpkin soup, turkey with all the classic sides and a choice of pie. Or, if preferred, guests can dine à la carte from the restaurant’s seasonal menus.

Top: The Phoenician, J & G Steakhouse. Bottom left: Omni Montelucia, Prado. Bottom right: Mountain Shadows Hearth ’61.


Begin Thanksgiving morning with brunch served at J&G Steakhouse. From 10 a.m. until 1:30 p.m. guests can enjoy made-to-order eggs benedict and omletes and selections from the carving, sauté and griddle stations. A wide assortment of salads, cheeses and charcuterie, a raw seafood bar and pastries and sweets are included. If you prefer feasting between 5 – 9 p.m., dinner includes roasted turkey with mushroom and chestnut stuffing and caramelized Brussels sprouts with pecans. J&G’s full à la carte dinner menu will also be available. Mowry & Cotton will be serving brunch/ lunch and a communal celebration dinner of buttermilk buns, apple and wild rice, caramelized cauliflower, herb-roasted turkey, wild mushroom stuffing, roasted squash and pecan and pumpkin pie. In addition, Relish Burger Bistro will be serving a turkey plate special from 11 a.m. – 9 p.m.


From 1 to 8:30 p.m., Prado at Omni Montelucia will offer a four-course prix-fixe menu, complete with live music. Begin with either a roasted pumpkin or lobster bisque soup, followed by a choice of salads. Select either slow-roast turkey with chorizo bread pudding served, asparagus and cranberry puree or wood-fired prime filet mignon with roasted garlic potato puree, asparagus and braised shallots for the main course. Pumpkin cheesecake with lemon frosting or baklava ice cream sandwich will complete the meal.


Charles Wiley, executive chef of Hearth ’61, will offer his regular brunch and dinner menus along with Thanksgiving-themed special dishes. Holiday features include butternut squash soup with sage brioche croutons and coriander crème fraîche; slow-roasted Red Bird Farms turkey, mashed potatoes, chorizo cornbread stuffing, local organic vegetables, cranberry orange relish and country gravy; and pumpkin pie with cinnamon sweet cream and bourbon pecan pie with vanilla ice cream. Brunch will be served from 6 a.m. to 2:30 p.m., with Thanksgiving specials starting at 11 a.m. Dinner will be available from 3 to 9:30 p.m.


Take in the sweeping views of the McDowell Mountains and enjoy live musical entertainment as you savor the traditional Thanksgiving Day menu created by Executive Chef Christopher Masco at the Trailblazers Ballroom. Start with a butternut squash bisque, fresh seafood items including oysters on the half shell, king crab legs, marinated mussels and Mexican white jumbo shrimp, a cheese board and an assortment of salads. Roasted Sonoran-spice rubbed turkey, Arizona prime beef strip loin, salmon, pork loin and pumpkin gnocchi will be offered as entrées accompanied by a host of delicious side dishes. For dessert, the menu features a variety of delectable pies and cakes. Service begins at 1 until 6:15 p.m.