Fall Food in Chicago

Foodie in Residence
Thu, 13 Nov 2014 21:19:29 +0000
Roast chicken, pork tenderloin, caramel apples, Italian sausage, and lamb pappardelle. These are just a few examples of fall’s headiest, heartiest, and most soulful flavors, currently being offered on menus across Chicago from restaurants, bars, and bakeries. As we enter the throes of holiday season and the nexus of autumn, it’s time to get serious about upping our comfort food quotient. At Adamus inside the Silversmith Hotel, familiar fall ingredients and flavors get the contemporary treatment in dishes like juniper pork tenderloin with herb-roasted garnet yams, mulled apple flan, and ginger cream; and the Creekstone Farms beef strip adjoined by roasted corn bread pudding, Tuscan kale, and horseradish butter. Meatloaf is a perpetual player on the fall dinner table, even if said loaves happen to be in cute cupcake shape. The Meatloaf Bakery is rolling out a new batch of flavors for the season, including The Sister Loaf made with pork, garlic, currant jelly, onions and rosemary, topped off with Dijon mustard potatoes. The Sassy Turkey Loaf is perfectly apropos for November supping, featuring turkey sausage, herbs, red bell peppers, sweet potatoes, brown sugar, and marshmallows. Vegetarians can partake in the loaf love as well, with new flavors Rootin’ for Barley (butternut squash, parsnips, carrots, cremini mushrooms, turnips, beets) and Nutty Veggie (green and yellow bell peppers, mushrooms, pecans, sunflower seeds, walnuts, carrots, yellow squash, zucchini). If spätzle, schnitzel, Italian sausage, and sweet potato hand pies sound like fall success to you, then prepare to basically move into Scofflaw this season. The new menu serves to further bolster Scofflaw’s reputation as a cocktail bar with seriously impressive bar food and a penchant for cozy seasonality. Fresh new snacks and share plates include spätzle with delicata gratin, edamame hummus, and housemade Burrata with charred scallion puree, pepitas, and apple. Pork loin schnitzel and eggplant Parm are on deck for sandwiches, while larger plates include Italian sausage crepinette, mussels, tongue and octopus surf & turf, and turkey-ricotta agnolotti. Don’t miss dessert, especially when it entails butterscotch pudding and sweet potato hand pies with cream cheese ice cream. It isn’t fall without a good old fashioned roast chicken. This time of year, turkey tends to take the poultry stage, but there’s always time for a classic chicken dish. At TWO, where wholesome Midwestern cuisine is at the forefront, chef Tom Van Lente is serving brined and seared roast chicken in a simple, rustic pan sauce of white wine, butter, stock, and thyme. It’s autumnal simplicity at its most succulent. Wood-fired mussels, squash-filled ravioli, and pancetta-wrapped cod are just a few of the ways Piccolo Sogno Due is upping the ante on Italian-accented fall comforts this year. The River North restaurant features several new dishes for the season, including the aforementioned standouts along with arancini splashed with meat ragu, sautéed calamari with artichokes, poached cuttlefish, and pizza draped with smoked prosciutto. If your fall cravings skew sweet, Sweet Mandy B’s achieves treacly perfection with classic pecan pie, pumpkin-chocolate chip brownies, apple-cinnamon cheesecake bars, pumpkin meringue pie, and caramel apples decorated with mini M&M’s and crushed nuts. Chicken soup is such a comforting, soulful dish that it inspired a book series. Not many foods can say that. Get your seasonal fill at Takito Kitchen, where executive chef David Dworshak is cooking up fall chicken soup with mole broth, winter squash, rice, Oaxacan cheese, pistachio and cilantro. He’s also serving chicken mole negro taco plates, brimming with pepitas, pickled yams, Parmesan, and cilantro folded inside corn tortillas. Breathe in the flavors of fall at Gemini Bistro, the quintessential neighborhood keystone with a knack for seasonal dexterity. Here, new salads come enhanced with delicata squash, dates, candied pepitas, and maple vinaigrette; risotto is enriched with pumpkin; and pappardelle is pimped out with slow-roasted lamb. For dessert, look for caramel apple crisp, cookies & cream pie, and sticky toffee bread pudding. Adamus 10 S. Wabash Avenue, Chicago (312) 372-7696 Website The Meatloaf Bakery 2464 N. Clark Street, Chicago (773) 698-6667 Website Scofflaw 3201 W. Armitage Avenue, Chicago (773) 252-9700 Website   TWO 1132 W Grand Avenue, Chicago (312) 624-8363 Website Piccolo Sogno Due 340 N. Clark Street, Chicago (312) 822-0077 Website Sweet Mandy B’s 1208 W. Webster Avenue, Chicago (773) 244-1174 Website Takito Kitchen 2013 W. Division Street, Chicago (773) 687-9620 Website Gemini Bistro 2075 N. Lincoln Avenue, Chicago (773) 525-2522 Website Guest Reviewer Tags:  Foodie in Residence View the discussion thread.
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