Gather, Give & Get Into the Holiday Spirit
November is all about gathering around the table, celebrating with your favorite people, and getting a head start on the holiday season. Across Primary Food Group, we’re making it easier to enjoy it all, whether that means letting 677 Prime handle part of Thanksgiving dinner, joining us for a night out, or picking up a gift card for someone on your list.
Plus, we’re sharing two seasonal recipes from our team to bring a little PFG inspiration into your own kitchen. Here’s what’s happening this November!
NOVEMBER 2026
Thanksgiving, Made Easier
Hosting Thanksgiving this year? Let 677 Prime take care of everything but the turkey.
Our Thanksgiving packages are available for pre-order, with everything you need to make your holiday meal a little easier. Choose from packages designed for gatherings of different sizes, with sides, sauces, rolls, and dessert ready to heat and serve. Prefer to mix and match? À la carte options are available, too.
And because the holidays are all about giving, every Thanksgiving box includes a voucher for 10% off your next visit to 677 Prime in January 2027, up to $40.
Order by Wednesday, November 18, at 5 PM
Pickup Options:
Wednesday, November 25 | 1-4:30 PM
Thursday, November 26 | 9-11 AM
Spend less time in the kitchen and more time around the table.
The holiday season is kicking off across 677 Prime, Sea Smoke, and Toro Cantina, with all-night happy hour and gift card deals worth adding to your list.
MAKE IT A NIGHT OUT
Thanksgiving Eve: All-Night Happy Hour
Before the cooking, the family gatherings, and the big day itself, take a little time for yourself.
Join us at 677 Prime, Sea Smoke, or Toro Cantina on Thanksgiving Eve for all-night happy hour. Whether you're meeting up with friends before the holiday or kicking off a long weekend, there's no better excuse to get everyone together for a drink.
Consider this your invitation to leave the cooking and planning for Thanksgiving Day.
Black Friday: A Little Something Extra
Skip the crowds for a moment and give someone a great meal to look forward to.
On Friday, November 27, all three PFG restaurants are opening early at 2 PM for in-person gift card sales.
Purchase $100 in gift cards and receive a $20 bonus gift card to enjoy later.
And at Toro Cantina, there's an extra perk: Black Friday gift card shoppers will also receive a coupon for a complimentary margarita.
It's a little something extra for your favorite people, your next night out, or both.
Cyber Monday: Give the Gift of a Great Meal
Missed Black Friday? We've got you covered.
On Monday, November 30, purchase $100 in gift cards online at any of our three restaurants and receive an additional $20 bonus gift card.
Whether you're shopping for the foodie in your life or planning ahead for your next dinner out, it's a gift that always gives you something to look forward to.
Black Friday: November 27 | In-person gift card sales beginning at 2 PM
Cyber Monday: November 30 | Online gift card purchases only
Make It a Weekly Tradition
Your week just got a whole lot tastier! Sea Smoke's lineup of weekly specials gives you a new reason to stop by throughout the week.
Here's what's on the menu:
Prime Rib Monday: Settle in with a slow-roasted prime rib dinner.
Shrimp Tuesday: Make it a seafood night with shrimp favorites.
Oyster Wednesday: Enjoy chef-selected oysters for $1.50 each.
Everything Clams Thursday: From clam chowder to steamed littlenecks and clam spaghetti, Thursday is all about the clams.
Burger + Beer Sunday: Wrap up the weekend with an 8 oz USDA Prime beef burger, fries, and a pint of draft beer.
Whether you have a standing dinner date or just need a reason to get out of the house, Sea Smoke has your week covered.
Make room for lunch this holiday season. 677 Prime is bringing back weekday lunch for a limited time, with select dates throughout December.
LUNCH HOURS
11:30 AM – 2:00 PM
SELECT LUNCH DATES FOR DECEMBER
Wednesday, December 2 – Friday, December 4
Wednesday, December 9 - Friday, December 11
Monday, December 14 - Friday, December 18
Monday, December 21 - Wednesday, December 23
Lunch at 677
Sundays Are for the Family
Less cooking. More family time.
Every Sunday, kids 8 and under eat FREE at Toro Cantina with the purchase of an adult entrée. It's an easy way to bring everyone together over a meal without adding another dinner to your to-do list.
Kids can choose from:
Cheese or Chicken Tinga Quesadilla
Chicken Tenders
Chicken or Beef Tacos
Macaroni & Cheese
Every kids' meal also comes with french fries, cucumber sticks with ranch, and a sweet treat of churros, berries, or vanilla ice cream.
The details: One free kids' meal per adult entrée. Kids' steak excluded. Dine-in only.
Make Sunday dinner a little easier, and let us take care of the rest.
FROM OUR KITCHEN TO YOURS
A little seasonal inspiration for your next gathering! This month, we're sharing two recipes from the PFG team: Rob's festive sangria and Chef Ken's cheesy root vegetable gratin. Add them to your holiday menu, bring them to your next gathering, or simply make a night at home feel a little more special.
FROM THE BAR
Rob’s November Recipe
Hibiscus & Citrus Sangria
Ingredients:
Sangria:
1-1½ bottles Merlot
8 oz brandy
8 oz strong hibiscus tea
6 oz fresh orange juice
3 oz fresh lime juice
3 oz agave syrup
Sparkling water or ginger beer, to taste
Add-Ins:
1 large orange, sliced
2 small apples
1 cinnamon stick
Hibiscus Tea:
5 hibiscus tea bags
3 cups water
¼ cup agave syrup
Method:
Prepare the hibiscus tea
Bring 2 cups of water to a simmer in a saucepan. Add the hibiscus tea bags, remove from heat, and let steep for 15 minutes. Stir in the agave syrup and allow the tea to cool before using.Build the sangria
In a large pitcher, combine the Merlot, brandy, hibiscus tea, orange juice, lime juice, and agave syrup. Stir to combine.Add the fruit
Add the sliced orange, apples, and cinnamon stick to the pitcher.Chill and serve
Refrigerate until ready to serve, allowing the flavors to come together. Pour over ice and top each glass with sparkling water or ginger beer to taste.Rob's tip: Ginger beer adds a little extra warmth, making this an especially good fit for fall and holiday gatherings.
FROM THE KITCHEN
Chef Ken’s November Recipe
Ken Kehn C.E.C, Director Of Culinary Operations
Primary Food GroupCheesy Root Vegetable Gratin
Ingredients:
Gratin:
3-4 Medium-sized Turnips
3-5 Medium Red Beets
1-2 Long Sweet Potatoes
2-3 Parsnips
2 Tbsp. Butter
1 Cup Heavy Cream
1 Tbsp. Fresh Thyme Leaves
2 ea. Garlic Cloves, Minced
2 oz. Gruyère Cheese, Shredded
2 oz. Cheddar Cheese, Shredded
2 oz. Parmesan Cheese, Grated
Salt and Pepper, To Taste
Topping:
2 Cups Corn Chex Cereal
4 Tbsp. Butter, Melted
1 oz. Parmesan Cheese, Grated
1 oz. Gruyere Cheese, Shredded
2 oz. Pecans, Chopped (Optional)
2 oz. Dried Cranberries (Optional)
Method:
Preheat oven to 400 degrees F
Grease the bottom of a 3 qt casserole dish, oval or rectangular, with the 2 tbsp of butter
Peel and slice all the vegetables thinly, either with a knife or mandoline, and keep them separate
Mix the heavy cream, garlic, thyme, and cheeses together
Toss each of the vegetables with ¼ of that mixture and season liberally with salt and pepper
Fan stacks of the vegetables in lines across the casserole dish, alternating types until the dish is full and all the vegetables are used
Cover the dish with foil and cook for 30 minutes
While the gratin is cooking, prepare the topping by placing all ingredients together in a food processor and blend until a fine topping forms
After 30 minutes, remove the foil and cook for another 10 minutes
After 10 minutes, sprinkle the topping evenly over the gratin and cook for another 10 minutes, or until browned evenly
Remove the gratin from the oven and allow to stand for 10 - 15 minutes before serving
What’s Next?
The holiday season is just getting started! From festive gatherings and gift-worthy dining experiences to more reasons to meet us at the table, there’s plenty to look forward to across 677 Prime, Sea Smoke, and Toro Cantina. Keep an eye on our socials and websites for what’s coming next, and make a few plans with us this holiday season.