10 Turkey Alternatives Around NYC

Duck, chicken and other roasted meats on offer at restaurants this season
November 18, 2015
by Elaheh Nozari

We get it, it's the time of year to eat turkey. But come next weekend, you'll be stuffed full and physically tired from eating turkey, no matter its brine, spice rub or stuffing. With that in mind, we've rounded up some awesome turkey alternatives to get you through the holiday eating season. From spicy roasted duck to Hawaiian chicken breast, here are 10 roasted meat dishes to try right now.


The traditional menu at Michael White’s Upper East Side brasserie features a rendition of the classic French roast, poulet rôti. Available on the dinner menu, the herb-roasted organic chicken breast is served with king oyster mushrooms, pearl onions, madeira jus and housemade chicken sausage ($31).

​​100 E. 63rd St.; 646-869-2300

Chomp Chomp

No dish at this West Village spot better exemplifies the kitchen’s emphasis on hawker street-style fare than the roasted Hainanese chicken rice, otherwise known as Singapore’s national dish. The chicken is marinated overnight in soy, five-spice powder, sugar and honey, then roasted and topped with a similar soy sauce made with shallot and sesame oils, chicken broth and sugar. It’s served alongside rice that’s cooked with fatty chicken broth, garlic, ginger and salt ($14).

7 Cornelia St.; 212-929-2888


Chicken takes a sophisticated Hawaiian twist at Noreetuh in the East Village, where a simple roasted breast is served alongside sage bread stuffing, salty dried-plum-poached cranberries and broccolini ($20).

128 First Ave.; 646-892-3050


​​The roasted duck at Timna in the East Village epitomizes how chef Nir Mesika weaves Middle Eastern, Israeli and North African influences into each dish that comes out of the kitchen. Marinated in ginger-cilantro pesto before roasting, the duck breast is served over Moroccan carrot purée (spiced with cumin, smoked paprika and harissa), soy-glazed bok choy, and topped with fried puffed rice, curried aïoli and sesame oil ($21).

109 St. Marks Pl.; 646-964-5181

Kat & Theo

If your dining partner has compatible carnivorous cravings, consider the roasted lamb shank for two at the Mediterranean-influenced New American Kat & Theo. The slow-roasted dish highlights chef Paras Shah’s seasonal and market-driven sensibility — it’s served atop a bed of rye berries with roasted root parsnip, carrot and rutabaga, smoked lamb belly pancetta and fresh roasted figs ($34).

5 W. 21st St.; 212-380-1950

The Clocktower

Perhaps no restaurant is better fit to serve a hearty roast than one whose chef hails from Great Britain. At The Clocktower in the Edition Hotel, London chef Jason Atherton serves a pan-roasted loin of venison finished with butter, garlic and thyme. It’s served with red cabbage purée, butter-roasted carrots, spiced plums and a granola medley held together with caramel ($38).

5 Madison Ave.; 212-413-4300


Many of the dishes on the pizza-centric menu at chef Laurent Tourondel’s NoMad Italian-American are cooked in the open kitchen’s wood-fired ovens, including the duck roast. Available on the fall dinner menu, the spiced duck dish is seared then roasted, sliced and served with farro, red cabbage, chard and a sweet-and-savory quince mostarda ($29).

849 Sixth Ave.; 212-201-4065

Quality Meats

While all the meats at the casual West Village newcomer Quality Eats are grilled or boiled, the menu at Michael Stillman’s older steakhouse, Quality Meats, includes more traditional roasts. The 64-ounce roasted double rib steak serves two and is cooked medium-rare. Order with classic sides like pan-roasted crispy potatoes or creamed spinach ($55 per person).

57 W. 58th St.; 212-371-7777


Pasta dishes are the main focus at the Epicurean Group’s airy East Village restaurant, but the modern Italian menu also features protein dishes like Atlantic cod and hanger steak. Of the meat selections, the roasted pork chop stands out with its typical Thanksgiving accoutrements. It’s served alongside sweet potatoes, sprinkled with whole cranberries and, instead of gravy, is topped with a cranberry brown butter sauce ($30).

13 E. First St.; 212-533-7400

Broken Spoke Rotisserie

This Murray Hill rotisserie chicken specialist opened this summer to counter the fried chicken trend taking hold across the city. Influenced by Central and South American cuisine, the menu revolves around three rotisserie meats: chicken, pork belly and a “Beast of the Week.” The free-range roasted chicken is available half or whole, and served with chimichurri sauce, pickled vegetables and fresh local tortillas ($22 whole, $13.50 half).

493 Third Ave.; 212-889-6298

fall menus