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Eat Your Way Around Town this November

Turkey Day is right around the corner, but why stop at just one day? Some of Belle Meade’s best restaurants offer menu items to help spark gratitude all month long – from hearty appetizers to decadent desserts. 

Whether dining in or taking home items to serve around your own table, here’s how to enjoy a slice of Thanksgiving around the city this month.  


Thanksgiving is not the day for counting calories, so start strong with Sportsman’s Grill’s Jalapeño Poppers. A zesty kickoff to the holiday, the jalapeño peppers are stuffed with cream cheese and served with ranch to tame the spice. 


360 Bistro introduced a brand-new item to its dinner menu just in time for Thanksgiving – the 5 Spice Duck Confit. Chef Ben Kassman merges fennel seed, cloves, Szechuan peppercorn, star anise and ground cinnamon with dark brown sugar and kosher salt to create a fall delicacy fit for any Thanksgiving table. 


Sides are an important consideration for a Thanksgiving spread, and Belle Meade's iconic Sperry’s has no shortage of enticing options. From the twice-baked potato to the sauteed spinach and lobster mac and cheese, enjoy one (or all) of Sperry’s hearty sides this year. 


Cap your Thanksgiving tour through Belle Meade with a stop at Elliston Place Soda Shop. While milkshakes and sundaes are aplenty, the diner also serves a variety of pies available whole or by the slice. Enjoy a coconut meringue, chess or pecan pie in-shop, or grab one to serve at your own gathering.

Make your own version of Chef Kassman’s 5 Spice Duck Confit! 

5-Spice Cure Ingredients:
1 tbsp fennel seed
1 tbsp cloves
1 tbsp Szechuan peppercorns
3 cloves star anise
1 tsp ground cinnamon 
Combine in spice grinder until finely ground, then combine thoroughly with:
¼ cup dark brown sugar
¾ cup kosher salt

Coat duck legs lightly and evenly with cure mix. Set into a perforated pan or rack with another pan below to catch excess moisture. Let the duck sit for at least six hours, preferably overnight. 
Place duck legs in a single layer inside a deep baking pan. Fully cover in fat (duck or chicken fat, or canola oil).
Cover with foil and bake at 300 degrees for three and a half hours. 
Allow the duck to sit in the fat until it has returned to room temperature. 

  • The 5 Spice Duck Confit is now available at 360 Bistro.