For hundreds, dining out on holidays has become the tradition, with area restaurants expecting capacity crowds this Thanksgiving. Restaurateurs say more families than ever are choosing table service over table setting, putting down the pans and picking up the phone book.
At the Willows Restaurant on Wednesday, chefs were busy preparing over a dozen turkeys weighing 20 to 24 pounds each for an anticipated 300 meals to be served today.
“We’re completely booked,” said Sherrie Rhoads, a former owner of the Willows who still works there. Diners will be able to choose from a “special Thanksgiving menu,” consisting of staples like turkey, stuffing, vegetables, potatoes, pies as well as less traditional choices, among them seafood, roast, and Italian dishes.
Since customer demand first led The Willows to begin offering Thanksgiving Day service, it has blossomed into one of the biggest days of the year for the restaurant, joining mainstays like Valentine’s Day and Mother’s Day. Christmas reservations are already being accepted.
“People bring aunts, uncles, cousins, friends, family,” Rhoades said, adding that tables range in size from six to 20 people.
Some speculate the popularity of holiday restaurant-going is a result of a younger generation’s desire to start new family traditions. Others believe it is simply the convenience dining out offers that keeps patrons coming back year after year.
“It’s a lot of work,” Rhoades said of Thanksgiving meal preparations.
“It takes all day to prepare, 45 minutes for everyone to eat and hours to get all cleaned up.”
Togi’s in Bradford first opened its doors for Thanksgiving six years ago. The location had 100 Thanksgiving Day reservations as of Wednesday and is expecting more walk-ins.
A few weather-related cancellations later, Sprague’s Maple Farm in Portville, N.Y., was still expecting 1,200 guests today.
Owner Toni Sprague said what began 13 years ago as a limited Thanksgiving Day opening has nearly doubled in size, explaining the reason is simple.
“People don’t like to cook and don’t want the mess,” Sprague said, adding “It’s wonderful for business.”
