There’s something about food and drink that instantly tells you what season it is. Here in Columbia, local spots are bringing that spirit to life with creative dishes, cozy drinks, and familiar flavors with a twist. Think a whiskey cocktail that feels like sweater weather, a cranberry-rosemary scone fresh from the oven, or shareable plates built around local produce. Each one tells a story of flavor, community, and care—and together, they show how Columbia eats, sips, and gathers this time of year.
At Barred Owl & Butcher, fall flavors come alive in a glass with their brand-new cocktail, Whiskey Weather. Crafted with Rieger’s Kansas City Whiskey, Benedictine, Faccia Bruto aperitivo, and house orange bitters, this seasonal drink captures everything there is to love about autumn in Columbia.
“For me, fall is all about throwing on a sweater and taking a walk through my neighborhood,” says Frances Fujiko Harvey, Bar Manager. “Whiskey Weather tastes just like that—warm whiskey notes balanced with spice, a touch of sherry funk, and the kind of aroma that makes you think of crisp air and fallen leaves.”
True to Barred Owl’s philosophy, the cocktail highlights local spirits and house-made elements, creating an experience that’s approachable yet distinctive. “We want every guest to feel at ease ordering something new,” Harvey explains. That commitment to hospitality and curiosity extends across the bar program, which constantly evolves alongside local farmers and producers.
Though Whiskey Weather is a newcomer, it’s already poised to become a fall favorite. And for those tempted to recreate it at home, Harvey’s advice is simple: start with great ingredients. “When a recipe is this straightforward, the quality of each spirit really matters. Choose a whiskey you love, and the drink will love you back.”
At Toasty Goat Coffee Co., fall flavors are all about comfort, creativity, and connection. This season, the team is celebrating with their Harvest Scone, a recipe that brings together the flavors of Thanksgiving in a way that feels both nostalgic and new.
“Our lead baker, Kiley Lemasters, asked herself, ‘What flavors would be delicious inside a turkey?’” recall owners Rachel Bryan and Danelle Prevette. “Cranberry, orange, and rosemary came to mind, and the Harvest Scone was born. Don’t worry—it doesn’t taste like turkey—but it does capture the essence of crisp fall mornings, cozy gatherings, and sweet moments with friends and family.”
Pair it with Toasty Goat’s beloved Pumpkin Spice Latte, and you’ve got the perfect autumn duo. The scone strikes just the right balance between sweet and savory, with bright cranberry, citrusy orange, and earthy rosemary mingling in each bite. “It’s the perfect match for a PSL,” they note, “because the flavors complement one another without overpowering.”
For Bryan and Prevette, the Harvest Scone represents more than a menu item. It reflects one of their core values: using wholesome, seasonal ingredients to create food that feels fresh and intentional. Each scone is baked in-house every morning, highlighting the team’s dedication to both quality and flavor.
While it’s only available in the fall, the Harvest Scone has already built a loyal following. Customers loved it so much last year that Toasty Goat decided to bring it back for another season.
Their advice for home bakers hoping to recreate the magic? “Start with a good base scone recipe and have fun with flavors,” Bryan and Prevette suggest. “Seasonal fruits, herbs, and spices can turn something simple into something unforgettable.”
At Belly, fall flavors arrive with a balance of comfort and creativity. Their featured dish for the season is a Brown Butter Roasted Squash with Hazelnut Brittle, Sage, and Yogurt Sauce—a combination that’s both cozy and adventurous.
“The warm spices are a true highlight of getting into the cooler weather, and we’re also showcasing locally grown winter squash,” the team shares. Rooted in Belly’s evening dinner program of small, shareable plates, this dish embodies their approach to food: giving every guest the chance to try something new while keeping it approachable.
The inspiration, they explain, evolved naturally. “We’re suckers for combining sweet and savory. It started with the white sauce, which is a staple at our sister spot, Beet Box, and we continued to evolve it from there—keeping it simple and making sure the vegetables shine.”
Guests who order the roasted squash can expect to feel both adventurous and at ease. The familiar flavors of maple, garlic, and brown butter blend seamlessly with toasted hazelnuts and fragrant sage, resulting in a plate that feels nostalgic yet fresh.
For home cooks, Belly suggests keeping it simple: roast squash with olive oil, salt, pepper, garlic, brown butter, and maple. Add a seasoned yogurt sauce and toasted nuts for the perfect finish.
At Endwell, fall dining begins with the debut of their Eggplant Rollatini, a hearty, gluten-free dish designed to celebrate the season’s local bounty. “Our aim was to create something unique to Columbia—shareable, satisfying, and deeply flavorful,” the team explains.
Inspired by late-season produce, the Rollatini is a fresh take on eggplant parmesan, offering both comfort and complexity. Thin slices of eggplant are salted and rested to reduce bitterness before being dredged in a mixture of egg, Parmesan, and cornstarch. Once fried, they’re rolled with a rich ricotta filling and accented with grilled scallions. The result is a dish that’s both rustic and elevated, perfect for cooler evenings.
“We chose this dish because it embodies the philosophy behind Endwell,” they share. “It may look simple at first, but it reveals remarkable depth of flavor and texture.” That balance of approachability and refinement is a hallmark of the restaurant’s dinner menu, which emphasizes thoughtful preparation and high-quality ingredients.
For those tempted to try their hand at home, the team suggests starting with fresh, local eggplant. “Slice thinly, lightly salt, and let it rest on a wire rack,” they recommend. “It makes the eggplant pliable for rolling and removes excess moisture—perfect for recreating this cozy fall favorite.”
At Six Mile Ordinary, fall is served in a glass with their newest addition to the Old Fashioned lineup: the Rye Old Fashioned. Built on the recently released Piper’s Rye Whiskey, this cocktail leans into spice, warmth, and a touch of global inspiration.
“The spiciness of rye always makes me think of fall,” the team shares. “We wanted to highlight those flavors while layering in cardamom bitters and honey—two elements that feel both unexpected and comforting.” The result is a drink that plays off the natural character of rye, elevating it with depth and nuance.
For Six Mile, rye is the underdog spirit. “Around here, bourbon often gets all the attention,” they explain. “We wanted to create something that puts rye back in the spotlight—showcasing just how versatile and approachable it can be.”
True to their philosophy, the bar views the Old Fashioned not as a rigid recipe but as a formula: spirit, bitters, and syrup. That flexibility allows creativity while staying rooted in tradition. In this case, honey syrup provides a smooth sweetness that balances spice, aromatic bitters, and a finishing kiss of lemon.
Cozy, warming, and a little adventurous, the Rye Old Fashioned is a reminder that the classics can still surprise—and sometimes the underdog deserves center stage.
“When a recipe is this straightforward, the quality of each spirit really matters. Choose a whiskey you love, and the drink will love you back.”
"Our locally grown squash shines with brown butter and crisp sage.”
“Fresh eggplant, creamy ricotta, and grilled scallions create a dish that feels timeless and satisfying."
“Around here, bourbon often gets all the attention. We wanted to create something that puts rye back in the spotlight.”