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Cool-weather greens, root vegetables, hearty soups, meaty dishes and warming spices take center stage as Chicago restaurants welcome fall with these new menu items.


LG’s Bar, 1525 N. Wells St., celebrates Oktoberfest with four dishes available through Oct. 18. Best of the Wurst ($13), a trio of locally made German sausages, comes with housemade mustard and a Bavarian pretzel. Beef roulade with spaetzle, braised red cabbage and ginger gravy make up the hearty Rindsrouladen ($19), while Schweineschnitzel ($17) stars chicken schnitzel in a lemon-caper sauce with warm German potato salad. Dessert’s a classic German Chocolate Cake ($7). 

Lgs Black Kale Salad
LG's Black Kale Salad


Chef Gary Baca’s Jump Higher Power Salad at Michael Jordan’s Restaurant, 1225 W. 22nd St., Oak Brook, is a powerhouse of texture, color and fall flavors. It combines a list of vegetables — kale, spinach, cabbage, shaved cauliflower, fennel, carrots and celery — with quinoa, dried cherries and cranberries, toasted pumpkin and sunflower seeds, and a coriander vinaigrette. It’s $11 and on the menu starting in October.

Another fall special from LG’s Chef Henry Pariser, Black Kale and Brussels Sprouts Salad, is topped with prosciutto, almonds, Pecorino, egg, tomato, chicken breast and poppy seed vinaigrette.

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Jump High Power Salad


The PSL gets a boozy upgrade at 20 East, the restaurant at The Talbott Hotel, 20 E. Delaware Pl. The Pumpkin Spice Latte cocktail ($12) features Kahlua, Absolut Vanilla, pumpkin syrup, a splash of coffee and the essential garnish of whipped cream and cinnamon.

Chef Bill Kim brings meat and heat to October’s noodle special at urbanbelly, 1400 W. Randolph St., Roast Beef Ramen with Magic Paste, Egg and Nori ($14). November’s special combines crispy Chicken Katsu with Udon ($13) in a peanut pesto chicken pho broth. In December, guests get the best of both worlds — noodles and dumplings — with Pork and Cilantro Dumpling Ramen ($13) with egg and pickled onion.

Chef Johnny Anderes of Bar Biscay, 1450 W. Chicago Ave., transforms the humble sweet potato into wine-friendly Sweet Potato Croquettes, served with white bean puree and kale pesto.

At Octavio Cantina & Kitchen, 5310 N. Clark St., Chef Daniel Munoz piles roasted sweet potatoes, crispy fried kale, cheese and avocado crema into Sweet Potato Tacos. 

Chef John Shields adds to the tasting menus at Smyth, 177 N. Ada St., with new dishes, such as the Smoked Beef Tongue with Sprouted Wheat and Sorrel and “The Farm” Potato, glazed in roasted yeast and served with trout roe.

Among the dozen or so dishes Chef Aaron Cuschieri will roll out in the coming days at The Dearborn, 145 N. Dearborn St., are Beef Bulgogi Fajitas (17), marinated ribeye served on a sizzling skillet with tortillas, housemade kimchi, roasted mushrooms and a fried egg, and Fluke Crudo ($19) with Australian finger limes, bottarga and a verjus vinaigrette. 

The Potato At Smyth
Smyth's "The Farm" Potato


The end of summer on the calendar doesn’t mean the end of tomato season. Indeed, they’re often at their best right now, something chef Alisha Elenz of mfk., 432 W. Diversey Pkwy., is taking advantage of with Gazpacho. She plates her version with poached shrimp salad in the center, a crispy shallot garnish and a stack of squid-ink tostadas on the side.

Meanwhile, another fall addition at Smyth, Yogurt Parfait, features pickled ground cherries seasoned with juniper, lavender and fig leaf.

Gazpacho At Mfk
MFK's Gazpacho


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