Deals & Events

Where to Find Thanksgivukkah Dishes in DC

By Rina Rapuano  |  November 26, 2013
Credit: Renee Comet/Equinox

Thanksgiving and Hanukkah rarely overlap, but they do this year - and the phenomenon has come to be known as Thanksgivukkah. We found a few places in town where the crossover holiday bears delicious results.

DGS Delicatessen kicks off Thanksgivukkah tomorrow night with sweet-potato latkes topped with roasted turkey, gravy and cranberry sauce. The rest of Hanukkah (except Thanksgiving Day, when the restaurant is closed) will be celebrated with latkes three ways - sweet potato/red onion, potato/beet/horseradish and potato/carrot/cumin - as well as with donuts three ways, filled with pastry cream, Nutella or grape preserves (202-293-4400).

Equinox features separate Thanksgiving and Hanukkah menus, but the latter - with its matzo-stuffed Cornish game hen and its Yukon gold and sweet potato latkes could certainly fall into the category of Thanksgivukkah. The four-course Hanukkah menu, which runs through December 5, costs $80 and comes with a signed copy of The New Jewish Table by owners Todd and Ellen Gray ($60 without the book; $25 for children; 202-331-8118).

Ris employs the Thanksgivukkah theme for its November Lunch Club menu, a three-course meal for $25 offered weekdays from 11:30 AM-3 PM. Starters include borscht and sweet potato latkes topped with smoked maple-glazed salmon. Entrees of beef brisket served with cranberry sauce and sweet potatoes and an open-faced turkey sandwich on challah bread are a wink at the holiday crossover. Desserts are jelly-filled donuts or pecan pie rugelach with cranberry sorbet. The restaurant is closed Thanksgiving Day (202-730-2500).

Star and Shamrock, which specializes in melting-pot cuisine all year long, is a natural place to experience Thanksgivukkah. Tomorrow through December 4 (except Thanksgiving Day, when the restaurant is closed), the Irish-Jewish tavern and deli on H St. NE offers nightly turkey Reubens plus specials like Manischewitz-glazed wings and pickle-infused bourbons (202-388-3833).