5 Must-Try Fall Dishes

By Megan Giller  |  September 10, 2013
Credit: Thierry-Clément Bignolet

“Fall?” You scoff. Yes, we know the temperatures outside are still scorching, but in the interest of positive thinking, we’re already moving on to fall ingredients and entrees that will make your mouth water. Sure, there’s the yokai berry salmon crudo dish at Uchi and Uchiko, with dinosaur kale, pear and yuzu, and the ever-tempting fried Brussels sprouts salad at East Side King, but here are five other must-try dishes that are brand-new for the season.

  • Grilled Redfish at Mettle

    Chef Andrew Francisco gives us a preview of cooler weather, pairing grilled redfish with roasted pears and carrots on a bed of honey aïoli, garnished with fresh cilantro and pickled cucumber. And what would dinner be without a starter of Francisco’s unique vegan chicharrones, served with salsa verde and roasted orange salsa? We’ll meet you there.

    507 Calles St.; 512-236-1022

  • 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.

    415 Colorado St.; 512-394-8000

  • Credit: Thierry-Clément Bignolet

    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.

    601 W. Sixth St.; 512-992-2776

  • Kale Salad at The Carillon

    Chef Josh Watkins recharges everyone’s favorite super green with walnut pesto dressing, caraway chips and dots of pickled-beet purée. And lest that’s too healthy, the dish also includes a hefty scoop of bacon powder to round it out.

    1900 University Ave.; 512-404-3655

  • Gnocchi at Parkside 

    Established Austin restaurant Parkside is keeping it fresh with new accompaniments to its gnocchi starter. This time it comes with an arugula purée, pine nut "soil" and preserved lemon. Hello, fall.

    301 E. Sixth St.; 512-474-9898