STATEN ISLAND, N.Y. — Thanksgiving continues daily at Canlon’s, where turkey dinners with all the fixings—mashed potatoes, gravy, and more—are always on the menu. Owner Ed Canlon and his team also serve classics rarely found anywhere on Staten Island—let alone New York City—including calf’s liver with onions, beef Wellington, roast pork with potato pancakes and applesauce, and a turkey club made from real roasted turkey.
Turkey’s persistence on the menu—along with a Food Network win featuring a gobbler theme—has earned the proprietor the nickname “Mr. Thanksgiving.”
The wishbone makes an appropriate centerpiece for a patter of carved turkey. Canlon can break down the bird in a matter of minutes. (Advance/Silive.com | Pamela Silvestri)
Comfort Eats at Comfortable Prices
Canlon’s has been a neighborhood staple since 1985, known for hearty dishes like Yankee pot roast and house-made Irish soda bread. The restaurant prides itself on affordable, home-style meals and is located just steps from the Oakwood train station at 1825 North Railroad Ave.
“We focus on basic home-cooked meals,” Canlon said on Wednesday before Thanksgiving. “My prices are reasonable, and you still get a bread basket without asking.”
The bread basket at Canlon’s includes Irish soda bread which Ed Canlon makes from scratch. (Advance/Silive.com | Pamela Silvestri)
Dinner starts at $25 with soup or salad; lunch runs under $17 and includes soup, salad, coffee, and dessert. The signature beef Wellington—filet mignon wrapped in puff pastry with mushroom duxelle and Madeira sauce—costs $36.
Roast pork and Yankee pot roast come with a sumptuous set of potato pancakes, gravy made from pan drippings and a red cabbage recipe from Grandma. (Advance/Silive.com | Pamela Silvestri)
Food Network Fame and Local Roots
Canlon won ‘Chopped!’ in 2012 on an episode titled ‘Happy Turkey Gizzard Day,’ donating his $10,000 prize to U.S. troops. He later appeared on ‘Kitchen Crash’ with host Jeff Mauro—a one-season show that aired during COVID. The experience brought comical memories and sharpened his speed skills, though his ability to carve a whole bird in under 10 minutes comes from a steady lifetime of cooking turkeys daily for the restaurant.
The 63-year-old chef credits his culinary education to working as a ‘gopher’ for 15 old-school Staten Island chefs, including Leo Percoco and cooks from the Riviera Chateau. The loyal following for his Yankee pot roast comes from its remarkable consistency—he still follows his grandmother’s recipe.
“I was blessed and young enough to absorb everything she taught me,’ he said.
Jenna Egan is one of the dedicated servers and gracious hostesses at Canlon’s. (Advance/Silive.com | Pamela Silvestri)
Two kitchen workers have been with him for 25 years, and servers—including Emily, Megan, Molly, Flora, Jenna, Jill, and Valerie—have stayed six to 10 years.
“They run the day-to-day and keep me in check,” Canlon said.
Canlon’s has maintained its menu traditions and classic dining room for over 40 years. (Advance/Silive.com | Pamela Silvestri)
Turkey Tips from Mr. Thanksgiving
For those planning a holiday feast or cooking a turkey any day of the week, Canlon shared his best tips: roast breast-side down so juices flow into the white meat, skip stuffing inside the bird to prevent drying, and carve against the grain.
“Cook your bird upside down,” he advised. “All the juices trickle into the breast meat.”
Ed and his daughter Tara Jean as they enjoy the holiday season at the restaurant. (Advance/Silive.com | Pamela Silvestri)
The restaurant remains open seven days a week, continuing its tradition of feeding the borough—with “Mr. Thanksgiving” and crew roasting turkeys that send a fragrant aroma wafting through the neighborhood. Find Canlon’s at 1825 N. Railroad Ave., Oakwood. The restaurant can be reached at 718-667-3013 or via canlons.com.