An Argentinian-influenced steakhouse that could use more inspiration
December 15, 2020
Restaurants and caterers are offering prime rib, turkey, ham, and more
Restaurants and caterers around town are offering holidays meals for you to bring home and serve. While many are available for pickup on Christmas Eve only, most come cold with reheating instructions, meaning you can enjoy the meal on Christmas Eve or save it for Christmas dinner. This holiday season, with holiday parties out likely canceled, restaurants need our business more than ever. Here’s where to order a restaurant-quality meal. This list will be updated.
Aqua E Vino
This authentic Italian restaurant offers a takeaway Feast of the Seven Fishes, which will also be available for dine-in service. The traditional menu includes cured salmon, warm salted cod mousse, risotto di mare, branzino a la plancha, and tomato-braised cod. $80 per person. Order by phone to 704-364-4445 by Dec. 22 at noon for pick-up on Dec. 24.
Chef Alyssa’s Kitchen
Put together your own menu with a la carte ordering from Chef Alyssa’s Family Table Meals, with festive entrées available throughout December. Options include pesto lamb rack, herb crusted pork loin, and braised brisket. Order online by 11 a.m. for same-day pickup; brisket requires 24 hour notice. Christmas pick-up available on Dec. 24 until 5:30 p.m.
Order a whole smoked turkey, with sizes ranging from 10 to 24 pounds, turkey breast, whole ham, smoked pork loin, prime rib, or smoked salmon as your main course, with sides available in portions from two to six people as large as up to 20. Options include dressing, corn pudding, glazed carrots, green bean casserole, roasted potato hash, and more. Mains $48-$105, sides $18-$20 for two to $65-$85 for 20. Served warm unless otherwise arranged. Order by phone to 704-344-0343 by Dec. 22 at 5 p.m. for pickup Dec. 24 before 5 p.m.
Napa on Providence
Start Christmas Eve dinner with a classic napa salad, followed by a prime rib main course with horseradish mousse, garlic mashed potatoes, and lemon butter broccolini, with cheesecake or flourless chocolate cake for dessert. Additional sides, including glazed rainbow carrots and cavatappi mac-and-cheese, are available by the quart for $14 each. $165, serves four. Order by phone to 704-900-8535 by Dec. 20 at noon for pick-up Dec. 24 from 11 a.m. to 4 p.m.
Meals are ordered on a per-person basis and are available for pick-up on Christmas Eve at Halal Mobile Kitchen on North Sharon Amity Road. On the menu is a mixed green salad with pears, blue cheese, walnuts, and honey Dijon vinaigrette as an appetizer; roasted beef filet mignon with potato gratin, haricots verts, and red wine sauce for a main course; and flourless chocolate cake with raspberry sauce for dessert. Reheat instructions included. $65 per person. Order online by Dec. 20 at 6 p.m. for pick up Dec. 24 between 11 a.m. and 3 p.m.
Celebrity chef David Burke’s new restaurant in Le Meridien hotel is serving Christmas dinner for 8 up to 12 guests, and includes a festive Caesar salad with cranberries and almonds, shrimp cocktail, prime rib, and sides of potatoes, haricots verts, and mushrooms and spinach. Dessert is an apple pie, cheesecake pops, and cookies. $295 for up to eight, $400 for up to 12. Orders can be placed online and picked up before 5 p.m. on Christmas Eve or before 1 p.m. on Christmas day.
The traditional roasted turkey dinner also includes mashed potatoes, glazed carrots, green bean almondine, stuffing, gravy, and orange-cranberry sauce with your choice of pie for dessert. You can also add on a salad, appetizers, or additional sides like mac-and-cheese or roasted bacon Brussels sprouts. Yule logs, pies, and a croquembouche are also available with a 48-hour notice. $70 for 2, $130 for four, $30 for additional guests. Order online for pickup on Dec. 24 from 3 to 6 p.m.
The catering company is offering a French Le Réveillon-inspired menu, a traditional Christmas Eve meal, complete with a bottle of Champagne. The menu for four includes your choice of appetizer among oysters casino, artichoke bottoms with gruyere fondue, and Boxcarr Cheese with pecans and pear crisps, a salad, and two entrée choices of striped bass, duck a l’orange, and beef bourguignon. Sides are haricots verts and potato gratin Dauphinois, with cranberry clafoutis or pomegranate tart for dessert. $250, serves four (a la carte also available). Order online by midnight on Sunday, Dec. 20 for delivery on Dec. 23 or 24.
Table & Twine
Meals are available for six to 14 guests, and include a main course of roasted beef tenderloin, potatoes au gratin, grilled asparagus, glazed carrots, mac-and-cheese, and challah rolls. Sticky toffee pudding finishes off the meal, with an appetizer spread available for an additional $49. $275 for six, $350 for 10, $400 for 14. Order online by Dec. 22 at 1 p.m. for delivery or pickup on Dec. 24 by noon.
Chef Paul Verica offers a prime rib dinner, with a salad starter followed by slow roasted prime rib and au jus and horseradish cream, rolls, roasted vegetables, and potato purée. Meals will be cold with reheat instructions. Pies are available for an additional $20. $70 for two servings, $140 for four, $160 for six. Order by phone to 980-299-2741 by Friday, Dec. 18 for pickup on Dec. 23 from 5 to 9 p.m.
Your Farms, Your Table
Chef Sam Diminich prepares a meal that supports local farmers, with prime rib, a winter salad, butternut squash casserole, rice pilaf, mashed potatoes, roasted broccoli, rolls, and chocolate bundt cake for dessert. Reheat instructions included. $300, serves four. Lasagne ($80) also available. Order online by Dec. 20 by 5 p.m. for pick up on Dec. 23 between 5 and 7 p.m. at City Kitch in West Charlotte.
Your Mom’s Donuts
While you’re busy preparing Christmas dinner, you won’t have to worry about breakfast with cinnamon rolls from this bakery. Served in packs of three, bake them in the tin they’re served in. Also available are festive donuts, including Frosty, Candy Cane, and Milk and Cookie flavors, pastry packs, rolls, and cinnamon swirl brioche. Prices vary. Order online by Dec. 20 at 5 p.m. for pick-up on Dec. 23 or Dec. 24.