Autumn is upon us. Make it the most appetizing time of the year by indulging in dishes that celebrate the ingredients that evoke the unmistakable flavors of fall. Think creamy, rustic offerings, as well as root veggies, apples, spice, smoke, and—of course—sweets.
Bourbon Steak at the Fairmont Scottsdale Princess (ScottsdalePrincess.com) aims to take guests’ taste buds for a ride—an autumnal hayride, to be exact—with its newly released and impeccably marbled Hay Smoked Ribeye ($185). It arrives tableside atop an actual pile of hay. Said hay is set ablaze in front of diners’ eyes so it may lightly smoke the crust of the meat. Once the fire is put out, it is butter-bathed with a rosemary sprig, sliced, and served with a variety of grilled vegetable kabobs.
The Hearth-Roasted Heirloom Beets ($12) at etta (EttaRestaurant.com) uses the same concept—fire—but in a totally different way by toasting an assortment of chioggia, and ruby red and golden beets over an open flame until smoked, and then topping them with whipped miso, gremolata, spiced Marcona almonds, and aged sherry vinegar.
If seeking something a touch more indulgent, B&B Cocktail Lounge (BourbonAndBones.com) is dishing out Steak Au Gratin ($18) all season long. Elegantly rich and dreamily creamy, it starts with prime steak tips and a generous measure of Swiss gruyere before being accented with bell peppers, garlic, and oodles of freshly made savory cream. (Bonus—it is served in what looks like a miniature cauldron.)
In addition, Maple & Ash (MapleAndAsh.com) now features a twist on creamed corn perfect for this time of year. Its Creamed Sweet Corn ($14) is a mix of sauteed corn and house-made corn puree that is finished off with cream, citrus, garlic, shallots, espelette peppers, and basil, as well as some crispies on top.
For those who like a little heat with their cooler fall temperatures, Ling’s Wok Shop (LingsWok.shop) now features Spicy Eggplant ($9). Each slice of the hearty fall favorite veggie is roasted until toasty brown, and then tossed with chili oil, sesame, and five spice to embody the warm spiced flavors of the season.
Tarbell’s (Tarbells.com) is also celebrating fall’s harvest with its Celery Root and Apple Soup ($16). Credited as the game-changing dish when Mark Tarbell won Iron Chef America in 2007, this all-time guest favorite combines milk, celery root, roasted apples, onions, and potatoes. It is then garnished with apples, celery leaves, and a white cheddar cap that dissolves beautifully into the bowl and enhances its overall profile on the palate.
Geordie’s at the Wrigley Mansion (WrigleyMansion.com) sought to showcase an autumnal fruit as well, albeit a lesser known one in the pomegranate. It is the not-so-secret ingredient in its newly launched New Zealand Lamb Rack ($45), as both reduced pomegranate and pomegranate molasses coat and season the meat. The sweet and slightly tart fruit is combined with Lebanese-inspired marinade, garlic, and peppers to make the lamb a warming and exotic take on comfort food.
Nook Kitchen (NookKitchen.com) went the way of something warming, too, with its Espresso Rubbed Filet ($42). While most espresso is being used in pumpkin spice lattes this time of the year, Nook did manage to procure some, and it provides an earthy acidity to this 8 oz. filet, which is paired with blistered tri-color carrots, garlic rosemary marble potatoes, and a white truffle cream sauce.
Finally, both warm and spicy, Cala Scottsdale (CalaScottsdale.com) recently introduced a Spiced Apple Baklava ($16) to its menu, which is crispy and nutty with golden layers of phyllo dough, cinnamon-candied walnuts, pistachios, powdered sugar, baked apples, and rum gelato.
