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Stan’s Donuts & Coffee

Stan’s Donuts & Coffee is celebrating the return of their fall donuts and beverages in stores starting September 10. The fall menu includes favorite Apple Cider and Pumpkin flavors and the addition of a new Taffy Apple donut. Stan’s fall donuts pair with seasonal beverages including Stan’s take on the favorite Pumpkin Spice Latte and offerings like Spiced Apple Chai-der and Caramel Apple Latte. 


At Farm Bar Lakeview or Farmhouse Evanston the food and cocktail menu features ingredients directly from owner TJ Callahan’s Brown Dog Farms in Mineral Point, WI including crisp apples, raspberries, fresh honey, morel mushrooms and black walnuts.

Farm Bar in Lakeview, has just debuted a new fall cocktail menu featuring nine new drinks filled with ingredients like housemade fig and sage syrup, pumpkin bourbon cream, grilled peach purée and plenty more. These nine cocktails are: 

  • Fernet About It: Journeyman’s Barrel aged gin, St. George spiced pear, house maple sour mix, with a spritz of fernet 

  • Smoked Manhattan: Bardstown bourbon, Carpano Antica vermouth, house made spiced cherry bitters, Angostura bitters smoked with cherry wood chips. 

  • Match’yo Mama: Genepy herbal liqueur, matcha syrup, lime juice, and aquafaba with thyme. *Vegan*

  • Figgy Marley: Chicago spirits rum, house made fig and sage syrup, lime juice, Jamaican bitters 

  • @Dogsoflakeview: Farmhouse vodka, Mancino dry vermouth , hibiscus tea, lemon, saline 

  • Tosca: Florence Field gin, spiced elderberry syrup from BDF, lemon, plum bitters, topped with Prosecco 

  • Not Your Basic PSL: Piggyback Rye, Demerara, house made pumpkin bourbon cream, egg white, apple spice and chai bitters, flamed marshmallow

  • Peach, Please: Banhez Mezcal, Apricot liqueur, lemon,  grilled peach purée 

  • Sunset Dreams: Libelula tequila, triple sec, blood orange, cream of coconut, house made orange bitters

Nobu Chicago Restaurant

From restaurateur and Chef Nobuyuki "Nobu" Matsuhisa, Nobu Chicago opened in September 2020 and features a variety of fall flavors on the menu. Guests can start their meal with shishito peppers and roasted baby corn, before ordering dishes like the crispy shiitake salad or tempura sweet potatoes, pumpkin and mushroom. The bar at The Rooftop at Nobu Chicago features a variety of cocktails, Japanese whiskys, scotches and digestifs. 

El Che Steakhouse & Bar

Chef John Manion’s Argentine-influenced menu includes live-fire cooked steaks paired with dishes like Japanese sweet potatoes and baby broccoli and cauliflower. Trying something new? Entrees like morcilla topped with apple mostrada or quail with giardiniera and red chimichurri offer a touch of fall flavors and spice. 


Instead of pumpkin, Chef Devin prefers to cook with Kabocha Squash, as he notes it is much more dense in flavor than a regular pumpkin. He serves it in a variety of ways including grilled, roasted, in soup, tempura fried, and more. His other favorite seasonal ingredients include apples, pears, cider, and autumn squash. He loves working with locally foraged mushrooms such as Wild Hen of The Woods, also known as Maitaki. Additionally, Chef Devin is excited about cooking game birds such as quail. New to the menu this fall, diners can expect a Balsamic & Rosemary Grilled Quail with a salad of charred radicchio, wheat berries, roasted local farm grapes from klug. Other new menu items include Braised Chuck Beef Fib “Pot Au Feu” and a Sage Butter Roasted Heritage Chicken Breast.

The Dearborn

Located in Chicago’s Loop area, The Dearborn serves offerings for lunch, dinner, and brunch service. New to the menu this fall, diners can order Cinco Jotas Jamon Iberico served with peppadew peppers, goat cheese croquette, olive oil, parsley, mâche & frisée salad. Additionally, diners can order Roasted Airline Chicken Breast served with boursin, spinach & grilled artichoke stuffing, housemade parmesan gnocchi, seasonal mushroom, fava beans, spicy chicken sausage, and natural jus.

Guests can also order The Dearborn’s Heirloom Tomato Bisque with Buttermilk-Fried Cheese Curds. This soup is for a fall afternoon with friends and pairs with their larger plates like the Roasted Airline Chicken Breast or Pan Roasted Wild Alaskan Halibut.

The Press Room

Chef Noah Zamler's favorite season is also fall. He is mostly excited about working with root vegetables, sweet potatoes, and creating pastas. In terms of ingredients, Chef Noah turns to Espresso Powder and Cocoa in one of his pastas. While the cocoa doesn't make the pasta taste like chocolate, it gives it a coloring. The Espresso Powder gives the pasta a "jolt" of energy. He also loves to use Parsley Root for his pasta fillings. He notes the starchy vegetable holds up very well when making a puree out of it, giving the dish a velvety texture. Additionally, he is working with Celery Roots, as he tends to treat them similar to steaks and will feature a sweeter glaze. New fall cocktails include the Three Bites of the Apple, a spin on the classic old fashioned with apple cider syrup and cranberry bitters. Also, diners can sip on their homemade Hot Cider featuring Bourbon & Calvados, cranberry bitters, lemon expression and Michigan cider mulled with allspice, cinnamon, nutmeg, clove, peppercorn, sea salt and orange.

BLVD Steakhouse

BLVD Steakhouse offers multiple fall soup options on their menu. If you are seeking a romantic dinner on a cold Chicago night, BLVD Steakhouse offers Onion Soup Fondue with Caramelized Onion, Veal Stock and Gruyere Cheese. This fondue can be paired with many entrees such as the Bone-In New York Strip or the Steak Frites with Beef Fat Fries. 

Guests can also try the Lobster Bisque made with Sweet Sherry Cream, Puff Pastry and Fine Herbs, which is an appetizer during the autumn season. An entree that pairs with the soup is the Seafood Tower which has Lobster, King Crab, Jumbo Shrimp and Oysters that is big enough to share. 

Andros Taverna

Interested in expanding your palate this fall season? Andros Taverna is a place to try Greek food, especially their Avgolemono soup made with a lemon-egg sauce. Guests can stop in on a chilly Chicago afternoon and pair the soup with their main courses such as the Beets and Feta Salad or Chicken Souvlaki. 


Looking for a soup to cool you off on a warm, fall day? Jaleo has a chilled soup called Gazpacho estilo Algeciras made with tomatoes, cucumbers and bell pepper. This brightly colored chilled soup pairs with the Carne Asada con Piquillos or the Ensaladilla Rusa. Jaleo also now offers takeout for Chicago.   


Wanting to travel the world without having to leave Chicago? Proxi has a Sour Orange Curry made with Shrimp, Mussels and Black Cod. Pair this curry with other courses such as the Green Tea Soba Noodle Salad and Coal Roasted Green Beans. 


Located right in Chicago’s Fulton River District, Sepia’s four-course dining experience features a soup for seafood lovers, King Crab Chawanmushi. This Japanese soup served with Sauce Nantua and Hot Shimeji Mushroom is a first course before the rest of the meal.

Table at Crate

If you're looking for a classic soup, Table at Crate’s Tomato Basil Soup with PQB Sourdough Grilled Cheese Bites is the soup for you. 


The menu offers soup options like traditional Ramen with Braised Pork Belly and Katsu Udon soup with Peanut Pesto. 

The Smith

Located in Chicago's River North area, The Smith features an outdoor patio and seasonal menu items including a new variety of salads, schnitzels, desserts, and more. 

  • Fried Carrot Stick, blackening spice, southern ranch
  • Piri Piri Squash + Cauliflower, pumpkin seeds, cilantro, yogurt
  • Honeycrisp Apple + Goat Cheese Salad: golden beets, fennel, toasted pecans, apple cider vinaigrette
  • Butternut Squash Schnitzel, braised red cabbage, cremini mushrooms, melted leeks, dijon beurre blanc
  • Branzino, heirloom rice, brussels sprouts, cauliflower, cashews, coconut curry
  • Dark Chocolate Layer Cake, chocolate tahini mousse, concord grape jam, whipped vanilla cream, caramel popcorn
  • Honeycrisp Apple Pie, toasted almond cookie crust, apple cider caramel, bourbon ice cream

Old Pueblo Cantina

Looking for an addition to Taco Tuesday this fall? Old Pueblo Cantina’s Chicken Tortilla Soup is a spicy pairing on a chilly day made with avocados and jalapenos. This soup pairs with tacos, like the Mesquite Grilled Chicken or the Cantina Ground Beef. 

The Original Rainbow Cone

The Original Rainbow Cone team is updating their menu to introduce a rainbow of new flavors, including limited-time seasonal offerings this holiday season.

The ice cream shop is welcoming a new Pumpkin flavored ice cream just in time for the Fall Season, available by the scoop or as a shake. The seasonal ice creams will also be available for delivery on via Rainbow Cone’s website.

Released on a rolling basis, Rainbow Cone’s new menu will also introduce new year-round flavors like blueberry pie, birthday cake and salted caramel pretzel, which join fan favorites like New York vanilla, butter pecan and cookie dough and the five flavors--orange sherbet, pistachio, Palmer House, strawberry and chocolate--that make up the shop’s iconic Rainbow Cone.

Blueberry pie, birthday cake and pumpkin flavors are NOW AVAILABLE at all Chicagoland Rainbow Cone locations, with others to launch soon. The seasonal pumpkin ice cream cone also joins the menu of Rainbow Cone’s ice cream trucks that launched earlier this summer.

Rose Mary

Chef Joe Flamm’s latest fall menu for Rose Mary in Chicago features plenty of comforting, seasonal flavors. 

Here are some highlights for fall including squash, truffles and duck sausage: 

  • Delicata Squash — with taleggio fondue, candied pecans, chile oil and tarragon

  • Spaghetti di Zucca — with coal roasted squash, amaretti, balsamico and brown butter

  • Porcini Agnolotti — with parmigiano, brown butter and fresh shaved white truffle (the season’s favorite)

  • Duck Sausage — with polenta, rapini and giardiniera

King Crab Chawanmushi (Photo courtesy of Sepia)


This fall, Foxtrot is introducing a refreshed café menu featuring light, seasonally inspired dishes. The new menu offers a rotating selection of signature craft sandwiches, a variety of bowls like the Autumn Couscous Bowl and Tahini Yogurt Bowl and four new takes on Avocado Toasts. New menu highlights include: 

  • Tahini Yogurt Fruit Bowl: Greek yogurt seasoned with tahini and lots of citrus, topped with fresh fruit, tons of our Signature Foxtrot Granola, Clover Honey and creamy tapioca cooked in oat milk, coconut and chia seeds ($9)
  • Sausage Egg & Cheese Sandwich (SEC): a classic featuring local Tempesta breakfast sausage, eggs and Grafton’s smoked cheddar served with sweet & spicy maple sauce on a fresh seeded roll ($7)
  • Autumn Couscous Bowl: a roasted bouquet of local seasonal veg, feta, dried cranberries, pepitas & mellow green goddess dressing on a bed of couscous ($9) optional add roasted chicken thigh +$3
  • Quinoa Edamame Bowl: watermelon radish, shaved carrots, pickled red onion, orange miso dressing, sesame ($9) optional add roasted chicken thigh +$3
  • Avocado Toasts: all served with fresh, in-house avocado smash and served on local sourdough bread
  • The Original: Jacobsen’s sea salt, drizzle of Pineapple Collective Extra Virgin olive oil and fresh lime ($7)
  • Citrus: citrus-y zing of seasonal pomegranate & orange and creamy goat cheese topped with peppery arugula ($8)
  • Bacon & Tomato: double smoked bacon, roasted tomatoes, banana peppers, herby aioli ($9) Smoked Salmon: Ducktrap’s Atlantic-caught smoked salmon, housemade everything spice and house pickled red onions ($10)

To round out the seasonal menu, Foxtrot is also offering new café drinks including Pumpkin Pie Latte and more specialty seasonal drinks all made with beans from local Metric Coffee

  • Pumpkin Pie Latte: House made latte with local espresso, a swirl of pumpkin pie sauce and your choice of milk, topped with a dollop of Cookie Butter Whipped Cream* optional extra and a Graham Cracker dusting. This makes the standard pumpkin spice flavor reminiscent of a piece of homemade pumpkin pie
  • Caramel Apple Latte: tart apple syrup, caramel & local espresso mixed with your choice of milk - a rendition of a seasonal candied apple. Made exclusively with dairy free milk alternative 
  • Brown Sugar Maple Matcha: housemade maple brown sugar syrup with Kodemari small-batch matcha, highlighting the tea’s natural earthy tones with a rich sweetness.
Autumn Couscous Bowl Matt Haas
Autumn Couscous Bowl (Photo courtesy of Matt Haas)

Pinstripes Chicagoland

Pinstripes Chicagoland welcomes back the seasonal items with Pumpkin Cheesecake Pie and Lil’ Pumpkin Chai cocktail. 

Their housemade Pumpkin Cheesecake Pie is infused with organic pumpkin and made fresh daily. It is rich, smooth, and is placed on the brown butter sage graham cracker crust and served with whipped cream, caramelized pecans, caramel sauce, and crispy sage. Priced at $7 per slice and available for both dine-in and takeout. 

Their new craft cocktail, Lil’ Pumpkin Chai, is a little sweet and creamy; but subtly spiced. Priced at $12. 

Available from now until November 30, 2021.

Pinstripes Pumpkin Cocktail And Cheesecake Pie Full Size5
Photo courtesy of Pinstripes

Bar Chido

While fall flavors are at their peak, Bar Chido is taking advantage with their Pumpkin Seed Dip and PSL cocktail.

The Pumpkin Seed Dip ($10) is a taste of fall with roasted tomatillos, pumpkin seeds, and pickled red onion. Pair it with The PSL ($10) cocktail with pumpkin and coffee liqueurs, bourbon, egg white, and Chinese five-spice bitters for the perfect fall combination. Not ready to let go of spooky season? The Blood & Smoke ($11) cocktail with blood orange, lime, and Dulce de Pina will keep you in the mood until you're ready to break out the holiday decor.

Pumpkin Seed Dip
Photo courtesy of Bar Chido


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