Kindling Welcomes Fall with New Flavors, From Truffle-Topped Tuna to Squash Pasta

As we enter October, Kindling by Chef Jonathon Sawyer, is leaning into fall with a refreshed menu that brings together earthy, warming flavors and global influences. New additions include Saku Gold Tuna with crispy sushi rice, black truffle and truffle aioli; Hamachi with avocado, aji amarillo mayo and Peruvian causa; and a Miso-Glazed Bay Scallop with Okinawa sweet potato purée and hollandaise.

Heartier dishes take center stage with the Curried Squash Pasta, pairing roasted kabocha squash and yellow Thai curry with chewy Korean rice cake noodles, toasted pepitas, brown butter and sage, while the Brine + Herb-Marinated Amish Farm Chicken comes from Kindling’s Parisian rotisserie with butternut squash, grilled grapes and rosemary chicken jus. The Oven-Roasted Turkey Sandwich also gets a fall twist with cinnamon-honey brie and cabbage slaw on Kindling’s nostalgic 1979 Pullman loaf and much more. 

The seasonal lineup extends to the bar with new cocktails including The Ogden with vodka, spiced liqueur and sparkling cranberry, Plum & Peril with mezcal, chili-infused plum and Sfumato, and Shadow Play featuring banana-infused dark rum, Meletti and lemon. As well as new non-alcoholic offerings for every palette. Reservations can be made on OpenTable.