Meatpacking District Restaurant Makes Thanksgiving Great Again With $50,000 Dinner
For this year’s fete, the restaurant’s got a specialty item-laden spread that makes sense only if you’re a person who, say, uses truffles as a pumice stone or needs a helicopter to fly from Manhattan a few miles away to NJ.
On the menu:
- A “20-lb roasted free-range, organically raised $85/lb turkeys, seasoned with a proprietary exotic spice mix of spices imported from the Middle East, basted with imported $17/oz extra-virgin olive oil from Italy.”
- “A rich stuffing – the operative word is rich because it consists of $465/lb imported Japanese prized Wagyu beef, $54/lb foie gras, and $46/loaf sourdough bread imported from the U.K.”
- “Whipped sweet potatoes topped with $1,600/oz caviar from Caspian Sea.”
- “Green beans not exactly like the ones the first Pilgrims and Native Americans shared – these are prepared with chunks of imported $90/lb ham from pigs fed a special root diet.”
- “Homemade pumpkin ice cream with $4,200/bottle rum-infused eggnog sauce.”
And that’s just the abridged list.
But the restaurant’s pricey Thanksgiving experience isn’t limited to just food.
Purchasers of this Thanksgiving experience also receive, among other things, four tickets to an upcoming Giants game (valued at $10,000); one night at the Waldorf with room service and breakfast in bed (valued at $5,000); limousine transportation while in NYC (around $2,000); and a Fifth Avenue shopping spree (totaling $7,500). You’ll also be able to punch a carriage horse in the face take a horse-drawn carriage ride through Central Park (which is practically the same thing).
A spokesperson for the restaurant says they haven’t sold any seats just yet—and they’ve only made enough foie gras and Wagyu stuffing for three parties of eight—but last year they sold all available seats and the previous year filled up with two parties of ten.
Those who spent their money elsewhere can still eat off of Olde Homestead’s plain old Thanksgiving menu for $85 a person ($65 if you skimp on the filet).
Originally published in: Gothamist Weekly Digest