15 Things to Eat and Drink This Fall in NYC

From autumn-inspired desserts to roasted meats
September 15, 2015
by Kelly Dobkin

Despite the 80-degree weekend ahead, fall has arrived in NYC, and restaurants are slowly changing their menus to reflect the new season. From autumn-inspired desserts to seasonal cocktails, here are 15 items to try this fall.

Jerk Ramen at Miss Lily's 7A
Give your usual bowl of ramen a Jamaican twist by hitting up Miss Lily's 7A in the East Village. Executive chef Adam Schop tops his jerk ramen broth with jerk chicken, pork belly, egg, shoyu-marinated ackee and fermented Scotch bonnet paste for kick.

109 Avenue A; 212-812-1482

Porcini Crème Brûlée at Timna

At this East Village Mediterranean newcomer, chef Nir Mesika takes this traditionally sweet dessert and infuses it with the umami power of porcini mushrooms, serving it with a honey-sage ice cream, tonka bean meringue and fennel seed crumble. 

109 St. Marks Place; 646-964-5181

Empanadas at Broken Spoke Rotisserie

Ed Carew's new Latin-inspired rotisserie concept in Murray Hill offers these comforting chicken empanadas served with a puréed curtido sauce, a Salvadorian-style fermented cabbage relish.

439 Third Ave.; 212-889-6298

A Coney Dog at Ed & Bev's

Sure hot dogs are for summer, but top it with chili, onions and mustard and it becomes a perfect fall food. If you've never had the Detroit specialty, high tail it over to Berg'n in Crown Heights to check out the Sussman brothers' Ed & Bev's kiosk, serving up Coney Dogs and other Detroit favorites like Saganaki (flaming Greek cheese), Vernor's and Better Made potato chips. 

899 Bergen St., Brooklyn

Eggplant and 'nduja Pizza at GG's

​Because every season is pizza season: at East Village hot spot GG's, chef Bobby Hellen puts Italian-American classic eggplant Parm on a pizza. The Nduja Eggplant Parm pie starts with a square crust and tops it with ricotta, mozzarella, eggplant, 'nduja sausage, bread crumbs and parsley. Coming October 1. 

​511 E. Fifth St.; 212-687-3641

Pastries at Black Seed East Village

At the soon-to-open East Village outpost of Black Seed Bagels, expect new pastry offerings as an homage to the historic De Robertiis Cafe that the new space occupies. You'll want to snag everything from turnovers to rugalach to rainbow cookies (the previous bakery was known for these) as well as their Montréal/NYC hybrid bagels. Look for it in October.

176 First Ave.

"Train's a coming" Cocktail at Porchlight

Celebrate the recent extension of the No. 7 train with this seasonal cocktail that just happens to include a few fall-friendly ingredients. At Danny Meyer's far-west Chelsea bar Porchlight, they mix up Cognac, Dolin Blanc Vermouth, Crème Yvette, Concord grape syrup and lemon juice.

271 11th Ave.; 212-981-6188

Soppressata Picante Pizza at L'Amico

​Laurent Tourondel's newest venture mixes up Italian influences with American classics including pizzas fired in gorgeous copper ovens. Upgrade your standard pepperoni by ordering the Soppressata Picante with the namesake salami plus tomato, mozzarella and Sicilian oregano.

​849 Sixth Ave.; 212-201-4065

Lamb Shank for Two from Kat & Theo

New in Flatiron from an ElBulli alum, you'll find this fall-ready lamb shank for two, which is served atop rye berries and crispy lamb belly and roasted root vegetables.

5 W. 21st St.; 212-380-1950

Pansotti at Costata

​At Altamarea Group's SoHo enclave, chef PJ Calapa puts fall on a plate with these autumnal pansotti filled with ricotta, mascarpone and butternut squash and tops it with toasted pumpkin seeds and black truffle sugo.

​206 Spring St.; 212-334-3320

Prime Rib at The Ribbon

As temperatures drop, throw back to a dining era of yore by ordering prime rib at the Bromberg brothers' (Blue Ribbon empire) latest outpost, The Ribbon on the Upper West Side. The juicy spit-roasted cut of beef is available in either nine- ($39) or 16-oz. ($56) portions.

20 W. 72nd St.; 212-787-5656

Hot buttered rhum at Maison Premiere

A take on the classic cocktail is on the menu for fall at this NOLA-inspired cocktail den in Williamsburg. Made with brown-butter-washed La Favourite Rhum, Cruzan Blackstrap Rum, crème de cacao, apple cider and Bittermens mole bitters, it's the perfect hot drink for cool weather.

298 Bedford Ave., Brooklyn; 347-335-0446

Pumpkin Tiramisu at L'Artusi

At the West Village Italian mainstay, pastry chef Sarah Ewald does a seasonal take on the Italian classic by melding pumpkin mousse, pumpkin chocolate chip cake, espresso rum syrup, mascarpone mousse and a graham cracker crumble.

228 W. 10th St.; 212-255-5757

Uni Toast at ACME

New to the menu at the Scandinavian-inflected hot spot, chef Mads Refslund offers this hearty uni toast with crispy chicken skin, miso and horseradish.

9 Great Jones St.; 212-203-2121

Cider at Wassail

Fall = cider time. Head down to Wassail on the Lower East Side (who incidentally just launched a veggie burger) and get a taste of 30 Under 30 Dan Pucci's local and rare cider selections. Ask for a flight!

162 Orchard St.; 646-918-6835

east village