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21 Hot Fall Dishes in 13 U.S. Cities

By Zagat Staff
September 10, 2013

Although summerlike warm weather is still lingering in many areas of the country, it won't be long until fall officially arrives, ushering in a slew of new dishes to try at restaurants across the country. Here are 21 of our picks for fall dishes in cities around the U.S., from hearty game meats to seasonal salads featuring the best of autumn's bountiful produce. Which dishes are you dying to try? Let us know in the comments.

  • Photo by: Danya Henninger

    Philadelphia: Brook Trout at Will

    After a sear in a pan containing strands of fresh herb, citrus peel and shallots, Christopher Kearse plates the perfectly cooked filet on a bouillon sauce spiked with Lillet. Over the lightly crisped skin goes fava and wax beans, pine nuts and a pine-nut aïoli. “It’s like a classic trout almandine,” the chef says, “only made new.”

  • Austin: Duck X3 at Searsucker

    Chef Brian Malarkey brings a new twist to American food at his downtown Austin location of Searsucker. And no dish shows off more than the pan-seared duck breast on top of braised red cabbage with fingerling potatoes, house-cured duck confit, orange gastrique and a foie gras emulsion with frisée and orange segments.

  • San Francisco: "Ocean on Fire" Cacciucco at Zaré at Fly Trap

    Chef-owner Hoss Zaré's recent travels have inspired him to create his own take on cacciucco, a hearty Italian fish stew from the coastal towns of Tuscany and Liguria. This version of what he nicknames an "ocean on fire" contains prawns, Dungeness crab, baby octopus, calamari, white anchovies, clams, mussels, saffron and sumac aïoli, all served over pearl couscous.

  • Photo by: James Mulcahy

    NYC: Dry Pepper Chicken at Han Dynasty

    This Philly import is a recent opening on our list, and as soon as you start digging into the shareable menu, you'll see why our pals in the city of Brotherly Love rave about the affordable Sichuan fare. Packed with heat, the chiles in dishes like the crispy dry-pepper-style chicken will make your brow sweat, so it's a little bit sad the joint doesn't have its liquor license yet. No bother. We still suggest coming early: once the booze starts to flow and the crowd catches on, you're likely to encounter Mission Chinese-style crowds. 

  • Photo by: Danya Henninger

    Philadelphia: Bibb Salad at Jerry’s Bar

    Though it only recently made it onto the menu for the first time, this autumnal salad was the favorite among all dishes chef Marshall Green made last year during his audition for Bill Proud, owner of the tucked-away Northern Liberties bar. Grilled and pickled butternut squash is crunchy with tang and char, and spiced walnuts and Gorgonzola crumbles sweeten and smooth out each bite.

  • LA: Chicken Pot Pie at MB Post

    David LeFevre might be making waves with his seafood and oyster bar Fishing With Dynamite, but MB Post is his first baby in the South Bay. The menu is full of bold flavors and seasonal dishes, like the classic chicken pot pie. It returns just when the we might start to see fall-like weather, or at least non-scorching temps, on October 15. 

  • Washington, DC: Wood-Oven-Roasted Duck Breast at Blue Duck Tavern

    This elegant regional American’s hearty duck dish rings in fall flavors. The bird is brined and smoked, then the breast is wood-oven-roasted, and the cured leg is cooked in duck fat very slowly. A relish of shredded pumpkins cooked with spices and vinegar adds tangy flavor.

  • Photo by: Gabi Porter

    NYC: Whole-Rabbit Feast at Glasserie

    As much as we kind of wanted a big, gruesome whole-rabbit presentation, ears and all, it was kind of a relief to get this elegant feast broken down into manageable bits. And it's served with this Greenpoint Mediterranean restaurant's "flaky bread" and an assortment of pickles and labneh, so you won't leave hungry.

  • Boston Area: Rye Tagliatelle at Rialto

    Some things never change. Like chef Jody Adams' enduring quest to expose us to every glorious region of Italy at Rialto. For the fall menu she has turned to the northern region of Trentino-Alto Adige for inspiration, and the results include rye tagliatelle with chanterelles, autumn squash and asiago cream. It's pretty as a postcard.

  • Photo by: Thierry-Clément Bignolet

    Austin: Grilled Lamb and Sweetbreads at Arro

    The newest spot from the group behind Easy Tiger and 24 Diner has been impressing Austin with its country French cuisine. Welcome fall with game meat: grilled lamb loin, sweetbread roulade, lentils, ham, carrots and anchovy herbed oil. The modern space with retro touches will keep you comfortable all night.

  • San Francisco: Bergerac

    This new restaurant will debut in mid-September with a menu created by executive chef Randy Lewis. This crispy boneless chicken wing is served with Vietnamese caramel, garlic chips, mint and cilantro and is paired with a Vesper Bomb, a blend of Fernet Branca and ginger beer.

  • Chicago: Sweet Corn Agnolotti at Little Market Brasserie

    Chef Ryan Poli makes one of his favorite fall flavors pop by serving sweet corn agnolotti with earthy mushrooms and smoky chorizo. A bit of brightness is added with a hint of lime.

  • Dallas: Gulf Crab at FT33

    Chef Matt McCallister says goodbye to summer with this gorgeously plated dish featuring Gulf crab, local pears in brown butter, turnip and tarragon. Stunner alert!

  • Washington, DC: Ensalada Berza y Gambas at Boqueria

    Seasonal salads featured on this DuPont Circle Spaniard’s early-fall lunch menus include one with local kale and shrimp (pictured) and a composition of ahi tuna, avocado, mango and butter lettuce. Intriguing sandwiches like Serrano ham and truffled fresh cow's milk cheese, pressed and grilled on pullman bread, will also be offered.

  • LA: Celery Root Agnolotti at Wolfgang Puck at Bel-Air

    Comforting additions to the new fall menu at the Hotel Bel-Air include pumpkin soup with cardamom cream, fig and burrata crostini, and this silky housemade agnolotti filled with celery root, Fuji apple and pecorino Romano cheese. Even fall is a cause for celebratory dining at the luxe hideaway.

  • Boston: Monkfish at Towne Stove & Spirits

    The Back Bay spot has revamped its menu under new executive chef and culinary director Mark Allen, and we can't say we're not smitten with the fall debuts. Feast your eyes upon this whole-roasted baby monkfish with bacon, carrots, garbanzo beans and lemon sauce. Now just feast.

  • Chicago: Armagnac-Roasted Apples With Cannele Ice Cream at Acadia

    Pasty chef Thomas Raquel translated his love of fall into a seasonal masterpiece: Armagnac-roasted apples with cannele ice cream, spiced arlette and maple custard.

  • Minneapolis Area: FireLake Grill House & Cocktail Bar

    Executive chef Paul Lynch’s bison bone marrow small plate is a rich and delicious way to welcome the flavors of fall with braised lamb, balsamic-maple jus, and a parsley caper salad.

  • Denver: Dulce de Leche Cheesecake at The Corner Office

    Look for a sweet taste of autumn with the Dulce de Leche Cheesecake, topped with salted caramel ice cream, passion fruit syrup and a crisp brazil nut tuille.

  • Las Vegas: Soy-Chile Glazed Duck at Tom Colicchio's Heritage Steak

    This new Vegas hot spot from celebrity chef Tom Colicchio is churning out some meaty fare despite the desertlike temps outside its walls. The soy-chile glazed duck skewers garnished with cilantro, black garlic, watercress and basil are a perfect fall starter.

  • Chapel Hill, NC: Beef, [Pickles], Smoked Potato, Chrysanthemum at [One] Restaurant

    New co-executive chefs Daniel Ryan and Kim Floresca arrived at Chapel Hill's [One] last month fresh from Napa Valley's award-winning The Restaurant at Meadowood. The pair has traveled together for the past decade training at the best restaurants in the U.S. and abroad. This artful fall dish combining savory beef and smoked potato reinvents the classic "steak and potatoes" but with a much lighter, edgier twist.  

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