8 Great Fall Plates in Boston

By Scott Kearnan  |  September 10, 2013

Fall is a wonderful time for foodies, especially here in New England. Chefs start serving up a whole new bounty of seasonal ingredients that represent some of the best our region has to offer. Plus we start transitioning to heartier fare, which feels awfully good as the temperatures cool. Toques around the city are still rolling out their fall menus, but here are some new additions that have already caught our eye and tugged at our taste buds.

  • Pan-Seared Halibut at Forum

    When seasons change it's out with the old, in with the new, and that's especially true at Forum, which reopened just last month after post-Marathon bombing renovations. The fall menu is the first from new chef Dan Schroeder, and it seems like things are off to a strong start because his pan-seared halibut (with lobster chorizo risotto, pea tendrils and beurre blanc) has us hook, line and sinker.

    755 Boylston St.; 857-991-1831

  • Rye Tagliatelle at Rialto

    On the other hand, 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.

    1 Bennett St., Cambridge; 617-661-5050

  • Corn Raviolini at Prezza

    By summer, we like it buttered-up and off the cob. But come harvest time, heartier takes on corn are appreciated. Chef Anthony Caturano got the memo, turning up this gorgeous corn raviolini with pancetta, rock shrimp, toasted corn, white wine and butter. It's served in appetizer and entree portions, so you can call the shots on your degree of indulgence.

    24 Fleet St.; 617-227-1577

  • Orange Roasted Duck at Catalyst

    Feast your eyes upon this glorious, citrus-glazed bird that chef William Kovel has finally perfected. Note: you may need four, because it's designed to share between two people. The succulent duck will be accompanied on the fall menu by new lamb and venison dishes too.

    300 Technology Sq., Cambridge; 617-576-3000

  • Sweet Corn Soup at Bistro du Midi

    A warm soup will do you well in the crisp autumn air, so let chef Robert Sisca ladle out for you some of his new sweet corn soup, a fabulous seasonal recipe with chanterelles, ricotta, crème fraîche, sage and preserved lemon. We offer our thanksgiving.

    272 Boylston St.; 617-426-7878

  • Ravioli di Zucca Gialla at Piattini

    A small plate with big flavor, this dish captures fall in a bowl: butternut squash ravioli is topped with apple cider, brown sugar and sage. Want something similar but up-sized? There's also a full entree of penne con zucca, which serves butternut squash, herbed chicken breast, gorgonzola cheese and apple-cider sauce over penne pasta.

    226 Newbury St.; 617-536-2020

  • Caramel Apple Cupcakes at Cakeology

    You won't be able to escape the inevitable onslaught of pumpkin pie in the fall. So two-time Cupcake Wars champ Victoria Donnelly took a more creative approach in satisfying sweet tooths: caramel apple cupcakes with vanilla bean cake with fresh apple baked inside, a brown sugar streusel topping and a big dollop of caramel buttercream on top. It's a country-fair favorite, in cupcake form.

    45 Province St.; 857-239-9507

  • Baby 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.

    900 Boylston St.; 617-247-0400