10 New Dishes for Fall Around LA

By Lesley Balla  |  September 10, 2013
Credit: MB Post/Rick Poon

So what if the temps still scream summer? Fall is on its way, which means chefs are already thinking about their braises, roasted root vegetables and pumpkin everything. But fall food in LA doesn't always mean soul-clinging comfort food: things can still be light and fresh, always dictated by what's at the markets. For every chicken pot pie, you'll see things like harissa-spiked crab toast or lovely seasonal salads with citrus or pomegranate. Autumn ingredients are already popping up at our favorite farmers' stalls, and menus will begin to take a turn toward a new season soon enough. Here are 10 new dishes you'll find around town now through the fall.

  • Braised Pork Shank at BLD

    Braises signify fall and winter more than anything, and that’s when the braised pork shank with chorizo and lomo home fries will taste best. Follow up with coffee, ice cream and/or donuts at pastry chef Mariah Swan's ICDC, which will open next door soon.

    7450 Beverly Blvd.; 323-930-9744

  • Crab Toast at Comme Ça

    David Myers and his new chef de cuisine Attila Bollok have changed things up a bit at the West Hollywood bistro, adding more seasonal and global dishes to the menu, like rack of lamb with eggplant gratin, Provençal roasted tomato and pistou, and farm salads with roasted carrots, avocado and sunflower seeds. This crab toast is definitely different from the classics for which Comme Ça has been known, but moves in the direction of the “bistronomy” movement in Paris. The bites of blue crab meat with harissa aïoli with a bit of grapefruit debuts this week through fall.

    8479 Melrose Ave.; 323-782-1104

  • Pumpkin Sage Gnocchi at The Churchill

    Before you go carving any pumpkins (yes, Halloween is on the way), slip into the West Hollywood gastropub for chef Michael Bryant's pumpkin sage gnocchi with chanterelles, broccolini, beet greens and brown-butter parmesan. Because everything and anything tastes better with brown butter.

    8384 W. Third St.; 323-655-8384

  • 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 we might start to see fall-like weather, or at least non-scorching temps, on October 15. 

    1142 Manhattan Ave.; 310-545-5405

  • 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.

    701 Stone Canyon Rd.; 310-909-1644

  • Beer Sausage at Gorge

    Chef Elia Aboumrad's inspiration heads to Northern France for the fall, which is obvious with her plate of beer sausage she makes in-house, sautéed fingerling potatoes, choucroute and German mustard. It's Oktoberfest on a plate.

    8917 W. Sunset Blvd.; 310-657-6328

  • Hot Pot at Little Sister

    When the beachside temps dip, this mixed seafood hot pot from the Manhattan Beach newbie will hit the spot. Chock full of prawns, fried tofu, braised pork, bok choy and Yunnan chile among other things, it will warm you and fill you up.

    1131 Manhattan Ave.; 310-545-2096

  • Credit: Red Medicine

    Poached Potatoes at Red Medicine

    No, those are not porcelain eggs. Those are baby potatoes poached in sweet butter and yeast, plated with crisp rice dumplings, wild grasses, flowers and succulents foraged from the Malibu coast, and a pool of raw wheatgrass and chive juice. This is how chef Jordan Kahn changes the menu with the seasons. You should see what he does with rhubarb.

    8400 Wilshire Blvd.; 323-651-5500

  • Roasted Quail at Joe’s

    Every Thursday night, Joe Miller offers a tasting menu highlighting the best of the season or what’s to come. Recently, things like beet and goat cheese gnocchi with lamb and harissa ragout, and salted caramel shortbread appeared as a teaser for fall. So did this roasted quail with cherry liqueur gastrique, Thomcord grapes, tarragon yogurt and pickled fennel, which will make a regular appearance when the new fall menu debuts.

    1023 Abbot Kinney Blvd.; 310-399-5811

  • Roast Squash at Cliff’s Edge

    Soon, squash will be everywhere - on salads, in soups, sweetened for desserts - but Vartan Abgaryan really elevates the autumnal staple at the Silver Lake restaurant. There’s roasted squash, pickled squash and squash navarin, plus harissa, crispy rapini leaves, pumpkin seeds and pomegranate.

    3626 W. Sunset Blvd.; 323-666-6116