Comments icon Comments

Now that the 80-degree-days have finally ended, Chicagoans are swapping out their summer wardrobes for winter coats, and restaurants are trading out patio menus for autumnal flavors and cold-weather dishes.

We know what you're thinking. Apple dishes for fall... groundbreaking. But with swimsuit season safely behind us and so many new dishes hitting the dining scene, it's the best time to try out the city's newest, seasonal dishes. Here are some of the highlights from fall menus across Chicago:

Chicken Katsu Udon Bowls from Urbanbelly

Warm-up with Chef Bill Kim's specialty Chicken Katsu Udon Bowl ($13) featuring breaded chicken over a bowl of thick noodles at urbanbelly. If you're looking for more heat, try the Ramen ($13) with braised pork, mushrooms and a soft boiled egg. Not up for the brisk Chicago weather? Order delivery through Caviar for a delivered meal.

Bagel Bites from Steingold’s

Ditch the detox foods and make room for Steingold's new Fried bagel bites. Steingold’s classic bagels are cut into 8ths, fried, and served warm with dip. Try the savory version served with pimento cheese dip as a mid-afternoon snack or top off your meal with the cinnamon-dusted sweet versions accompanied by a side of homemade applesauce.

Grilled Cheese from Half Acre Tap Room at Balmoral

Pair your beer with a grilled cheese. The fall air is crisp and apples are sweet and tangy. Check out the newly launched the savory/sweet combo Fall Grilled Cheese at Half Acre's taproom at Balmoral for weekend brunch or dinner. 

Salted Plums at Smyth 

For true seasonal-inspired dining, the prix-fixe menu experiences at Smyth change not only seasonally but often subtle changes are made daily. In preparation of the inevitable winter, Chef John Shields created a dish with Salted Plums and preserved herbs that resemble the fall leaves. Chef Shield's features new creations throughout his Instagram, including a Steamed King Crab dish dipped in beeswax and chilled. 

Chili Pear Pork Loin at Commons Club

Elevate your dinner in the Loop with Common Club’s new fall menu. Head to the second floor of the Virgin Hotels Chicago for Chef Moosah’s new Pork Loin ($31) featuring stone ground grits, pear chili glaze, parsnip puree. The dish builds in fall flavors without hitting you over the head with them - no pumpkin spice where it doesn’t need to be here! 

Kale Salad from The Smith

River North's new addition, The Smith, features a Kale & Quinoa Salad during lunch to fill your fall-cravings but not have you falling asleep at your desk back at work. The salad is a balance of sun-dried cranberries, toasted almonds, and dijon vinaigrette mixed in a bed of ricotta salata ($16) with the option to add grilled chicken ($3). For dinner, opt for the warm Butternut Squash and Goat Cheese salad topped with apples and spiced pepitas with apple cider vinaigrette ($13). 

Sticky Pear Cake a la Mode at The Dearborn 

Executive Pastry Chef Julianna Westgor has done it again with her homemade apple cider donuts and sticky pear cake. Try the apple cider donuts with whiskey ice cream or the sticky pear cake with toasted almond ice cream for the perfect hit of sweet. 

Wild Mushrooms from Bar Biscay

The Wild Mushrooms ($19) at Bar Biscay are worth a trip to the West Town neighborhood Spanish brasserie. Fresh mushrooms are sautéed with butter and sherry-jus, then topped with a soft poached egg. The shareable dish is comforting for those chilly fall nights. Stop in on Halloween night for a $4 draft pints of Orkenoy and smooth grooves from Fins-Up DJs.

Cider Donuts from Stan’s Donuts & Coffee

Don’t have time to get out of town to pick apples but still craving apple cider donuts? Drop by Stan’s throughout the fall to try one of their apple cider donuts ($3).

Ricotta Dumplings from Funkenhausen 

Fall is comfort food season and Funkenhausen Chef Mark Steuer blends recipes from his German heritage and Southern upbringing that is the definition of comfort. The Ricotta Dumplings ($25)- haus kielbasa, cauliflower gooseberry, oyster mushrooms, rosemary vinaigrette, and ricotta salata - make grandma proud. Don't skip on the Sauerkraut ($6), which is Oma Steuer's recipe. 

White Truffles and Grits from Temporis 

Chef Troy Jorge of Temporis is taking advantage of the season's ingredients by shaving white truffles tableside over the White Grits with mushroom stock, port gel, egg yolk puree, and poached quail egg. The 11-course tasting menu ($155) is inspired by what is growing in the restaurant's hydroponic garden along with the current season. For dessert, Chef Troy uses in season honey crisp apples for a Milk & Dark Chocolate Ganache. As a no-waste initiative, the apple skins are used to make the dessert sauce. 

3 The Smith Food 102120140394
Courtesy of The Smith

New Fall Menu at Robert's Pizza Dough and Co. 

As November approaches, the temperature has dropped, and so has Robert’s Pizza & Dough Co.’s fall menu! The updated dishes incorporate savory, seasonal ingredients, transforming fan favorites into the comfort foods of Autumn. 

Shareables you won’t want to share:

Gnocchi

House Made Gnocchi, Beef Bolognese, Parmesan

Spaghetti Squash Alfredo

Roasted Spaghetti Squash, Beurre Blanc, Grana Panda, Micro Basil 

Fried Brussels Sprouts 

Balsamic Glaze, Marinated Raisins, Candied Walnuts

Pastas that feel like a hug from the inside out:

Short Rib Pappardelle

House-Made Pappardelle, Braised Short Rib,

Beef Jus, Parmesan, Fine Herbs

Mushroom Pappardelle

House-Made Pappardelle, Roasted Mushrooms, Kale, Cherry Tomatoes, Fennel

For those craving salad with seasonal, bold flavors:

Apple Hazelnut

Shaved Honey Crisp Apples, Toasted Hazelnuts, Shaved Celery, Manchego Cheese, Cider Vinaigrette

Kabocha Shishito

Roasted Kabocha Squash, Blistered Shishito Peppers, Pickled Red Onion, Shaved Fennel, Orange Supremes, Arugula/Baby Kale, Mustard Vinaigrette

Fall Little Gem

Shaved Pear, Champagne Grapes, Gem Lettuce, Shaved Red Onion, Broadbent Lardons. Gorgonzola Blue Cheese Dressing 

Cocktails that bring the heat:

Ciderfest

Deep Eddy Vodka, Apple Cider, Laird’s Applejack Brandy, Cinnamon

Ogden Slip-(Autumn)

Real McCoy 3yr Rum, Persimmon Liqueur, Fall Spice, Fresh Orange & Lime

Fall Spiced Old Fashioned

Evan Williams Bourbon, Angostura & Orange Bitters, Demerara, Spices

Espresso Martini

Deep Eddy Vodka, Espresso. Frangelico, Cream

Screen Shot 2019 10 27 At 9 03 20 Pm
Courtesy of Robert's Pizza Dough and Co.

Apple of My Pie Cake Shake at Public House 

Halloween is over, so naturally, our brains transition to things like Thanksgiving, holiday parties and ways to stay warm when the ground freezes in Chicago. Taking advantage of the cold as well as seasonal ingredients like apple cider and apple pie, Public House (400 North State Street), one of the city’s top sports bars will be offering a seasonal hot apple cider drink called, Apple of my Pie ($15).

Available now and throughout the winter, the Apple of my Pie is a play on Public House’s staple Cake Shakes. However, instead of a blend of ice cream and beer, the hot cider drink is created with the mindset to help someone warm-up and includes hot apple cider mixed with Jameson whiskey. In addition, similar to the original cake shake's look, a piece of apple pie and a scoop of vanilla ice cream is placed on top of the drink and topped off with whipped cream, caramel drizzle and a cinnamon stick. 

Screen Shot 2019 11 08 At 5 12 52 Pm
Courtesy of Lindsey Simon // DineAmic Hospitality

Comments

View Comments (0)