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Twelve Fall Dishes That You Should Try Now

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From pumpkins and squashes to parsnips, fennel, celery root, and apples and pears, fall brings rich and colorful elements to restaurant menus. Eater gathered twelve of the best fall-inspired dishes around town that range from the housemade Kuri squash cappellacci at Spuntino and the tagine with winter squash, carrots, and cauliflower at Café Aion to the pork belly and apple and pear soup at Session (opening tomorrow). Try them now because menus change monthly at some of these restaurants and they may be gone before you know it.


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Corner House

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Crispy sofrito chicken thigh with chorizo rice, sangria onions, and saffron aioli. Also, try the PEI mussels cooked in white wine and san marzano tomatoes, and served with beurre fondue, chive aioli, and grilled ciabatta.

Potager

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Triple M Bar slow roasted lamb shoulder and Red Wagon Farm chard gratin, served with a moroccan style winter squash relish.

Spuntino

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Housemade Kuri Squash Cappellacci, prepared with brown butter, sage, and pumpkin seed crispy migas.

Fuel Cafe

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Delicata Squash, a dish that features chickpea-swiss chard stew, feta, harissa, and preserved lemon yogurt.

Cafe Aion

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Tagine with winter squash, carrots, and cauliflower.

TAG Restaurant

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Bourbon Glazed Pork Belly, served alongside a sweet potato ravioli and light apple-fennel salad.

Twelve Restaurant

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Eastern scallops with butternut squash, brussel sprouts, smoked pork, and persimmon.

Marco's Coal Fired Pizzeria

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Pizza Del Pappa, with roasted butternut squash, artichoke hearts, roasted Bell peppers, and smoked mozzarella di bufala.

Le Grand Bistro & Oyster Bar

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Fall salad of watercress, celery root, figs, shaved fennel and goat cheese.

Beast + Bottle

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Baby parsnips, a small plate served with a peppercorn panna cotta, roasted grapes, and Brussels sprout leaves.

Session Kitchen

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Pork belly and apple pear soup, made with a generous serving of pork belly, fermented apple and pear soup and sweet hot herbs, served in a small Staub cast-iron pot.

Parallel Seventeen

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Goat agnolotti with chrysanthemum greens, ricotta salata, tomato demi glace, lemon and basil oil.

Corner House

Crispy sofrito chicken thigh with chorizo rice, sangria onions, and saffron aioli. Also, try the PEI mussels cooked in white wine and san marzano tomatoes, and served with beurre fondue, chive aioli, and grilled ciabatta.

Potager

Triple M Bar slow roasted lamb shoulder and Red Wagon Farm chard gratin, served with a moroccan style winter squash relish.

Spuntino

Housemade Kuri Squash Cappellacci, prepared with brown butter, sage, and pumpkin seed crispy migas.

Fuel Cafe

Delicata Squash, a dish that features chickpea-swiss chard stew, feta, harissa, and preserved lemon yogurt.

Cafe Aion

Tagine with winter squash, carrots, and cauliflower.

TAG Restaurant

Bourbon Glazed Pork Belly, served alongside a sweet potato ravioli and light apple-fennel salad.

Twelve Restaurant

Eastern scallops with butternut squash, brussel sprouts, smoked pork, and persimmon.

Marco's Coal Fired Pizzeria

Pizza Del Pappa, with roasted butternut squash, artichoke hearts, roasted Bell peppers, and smoked mozzarella di bufala.

Le Grand Bistro & Oyster Bar

Fall salad of watercress, celery root, figs, shaved fennel and goat cheese.

Beast + Bottle

Baby parsnips, a small plate served with a peppercorn panna cotta, roasted grapes, and Brussels sprout leaves.

Session Kitchen

Pork belly and apple pear soup, made with a generous serving of pork belly, fermented apple and pear soup and sweet hot herbs, served in a small Staub cast-iron pot.

Parallel Seventeen

Goat agnolotti with chrysanthemum greens, ricotta salata, tomato demi glace, lemon and basil oil.

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