@bonappetit
Bon Appetit
Postcard auto-generates content from this account to provide the most up-to-date info from the web.
5.2K
Postcards
1K
Cities
0
Lists
Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Hotel · Midtown East
"At the newly reopened property in New York City, the team is planning a classic American Thanksgiving feast—Waldorf’s chef Michael Anthony will serve butternut squash soup with cider-pickled apples, roast turkey with gravy and cranberry relish, a sage, mushroom stuffing, and a parade of desserts including apple crostata, chocolate cake, and pear panna cotta—and they ask guests to review the special holiday menu and communicate allergies, dietary restrictions, or preferences in advance, since customization and off-menu ordering may be limited." - ByAndrea Strong
Restaurant · Museum District
"In Houston, this Bon Appétit 2025 Best New Restaurant is marking the holiday with a three-course menu from chef Aaron Bludorn—choices include a duck terrine of foie gras with fig jam and a biscuit, turkey roulade with stuffing, brussels sprouts, gravy, cranberry sauce, and pumpkin pie with miso caramel and spiced Chantilly cream—and the team stresses not to cancel last minute or no-show on Thanksgiving because they can’t backfill those seats and the staff working the holiday will lose revenue and tips." - ByAndrea Strong
Brasserie · Williamsburg
"At this Michelin-starred Williamsburg spot, guests routinely reserve weeks ahead for chef Chris Cipollone’s crown of duck, and the team asks for advance notice if you’ll need a high chair, have a stroller or a wheelchair, or have a serious allergy; they also note that last-minute party-size changes—say, six to four or two becoming three—are hard to accommodate during Thanksgiving service." - ByAndrea Strong
Québécois restaurant · Old Québec
"Set in one of the city’s oldest houses dating back to 1675 in the heart of Old Quebec, this iconic staple of refined Quebecois cuisine offers a fine-dining experience without pomp, a stark contrast to the boisterous spots nearby. Opened in 1966, it remains beloved for tarte au sirop d’érable et crème barattée: a silky-rich maple syrup pie made with butter, heavy cream, and eggs in a shortcrust pastry, served with a dollop of Chantilly cream. Lunch or midafternoon is the best time to dine, when most people are out exploring the surrounding historic neighborhoods." - ByPamela MacNaughtan
Québécois restaurant · Old Québec
"An urban sugar shack that took rue Saint‑Louis by storm in 2015, this boisterous, stone-walled room—decked with mounted animal heads, fur pelts, gingham napkins, and old maple syrup cans—serves traditional Quebecois dishes with gluttonous upgrades. The Tartare de Cerf layers velvety deer with black garlic, bacon dressing, and caramelized walnuts, while fresh savory balances the sweetness of maple butter lightly coating each bite. Dining family-style is ideal, as a plat principal easily feeds two, and staff even pour room-temperature maple syrup onto a bed of ice to mold onto popsicle sticks." - ByPamela MacNaughtan
Restaurant · Saint-Sauveur
"In a quiet corner of the Saint‑Sô neighborhood, this buzzy, eclectic spot flaunts pink and mint-green accents, a couple of ’50s-style booths, bar seating for eight, and an open kitchen, turning out hearty Quebecois‑American comfort mashups. Think mac and cheese with fried Brussels sprouts in Buffalo sauce and juicy cheeseburgers with mushrooms and garlic aioli. The rightly adored chicken and waffles features chicken breasts soaked in buttermilk for 48 hours, fried crunchy outside and tender inside, set on a fluffy deep‑fried waffle and drizzled with a heady maple syrup–sambal oelek mix." - ByPamela MacNaughtan
Canadian restaurant · Old Québec
"An Indigenous‑owned destination from Niva Sioui and Steeve Wadohandik Gros‑Louis, this small Old Quebec outpost (opened in summer 2019) shares Huron‑Wendat culture with intricately carved totem poles, a birch bark canoe light feature, and art‑lined walls. The menu highlights wild elk, bison, and venison, alongside salmon and local seafood with root vegetables and fresh greens. Plump seared scallops arrive topped with fresh strawberry and surrounded by swirls of luscious maple syrup and crumbles of wild boar bacon—a succulent, deceptively complex entrée." - ByPamela MacNaughtan
Hamburger restaurant · Old Québec
"Catapulted into the spotlight by the hit show You Gotta Eat Here! a decade ago, this perpetually busy favorite is a go‑to for toothsome poutines made with crisp potatoes, slightly smashed and deep‑fried, topped with squeaky curds and homemade gravy. Deliciously messy burgers round out the menu—think Le Robuste (venison patty, maple whisky–deglazed mushrooms, Ciel de Charlevoix cheese, black garlic mayo) and Le Shack (beef patty, Cantonnier cheese, tender red‑ale‑braised beef, horseradish aioli). The Sugar Shack poutine piles on maple whisky gravy and handfuls of maple‑glazed bacon; share one so there’s room for a boozy milkshake featuring maple caramel." - ByPamela MacNaughtan
Restaurant · Old Québec
"Born from a partnership forged on Les Chefs! in 2010, this restaurant from Arnaud Marchand and Quebec culinary icon Jean‑Luc Boulay melds French techniques with boreal flavors for a uniquely Nordic Quebec experience—arctic char, wild game, foraged mushrooms, Labrador tea, and maple syrup included. Weekend brunch is especially popular, with rich, ancestral plates like seared trout crowned with a thin slice of bread cooked in butter until golden, and La Récolte, a mushroom tartine with Père Canuel smoked tempeh, poached egg, and a shallot foam with a maple‑scented milk cap. It strikes a delicate balance between bougie and comforting." - ByPamela MacNaughtan
Canadian restaurant · Old Québec
"A local institution since 1976, this diner serves traditional Quebecois comfort foods to early‑rising regulars and lunchtime tourists alike. Maple syrup can be added to any dish for a small charge, but the best showcase is pouding chômeur, a rich, dense Great Depression–era dessert made by adding maple syrup to cake batter—think Quebecois bread pudding smothered with maple syrup. While many restaurants zhuzh it up, this kitchen celebrates its simplicity." - ByPamela MacNaughtan