The smell of pumpkin spice and cinnamon, the beauty of the changing leaves, the sound of football games, the feel of your soft, cozy blankets. *Almost* all your senses are in tune with the fall. Fully embrace the season by engaging your taste buds with the flavors of autumn. The following Pittsburgh fall menu updates can help.
EYV
Coming to this veggie-forward North Side restaurant in October is a soup inspired by Miyan Taushe, a pumpkin soup from Nigeria. The dish will be seasoned with coconut milk, ginger, garlic, bird’s eye chili or habanero, peanut butter, coriander, cumin, and cardamom. Owner and Head Chef Mike Godlewski says they are playing with the idea of garnishing the soup with some spiced peanuts, fried shrimp (similar to a shrimp toast), yogurt and curry leaf, and cilantro and spinach in some form. “Some things will most certainly change based on availability and as we continue to develop it.”
Threadbare Cider House
Apple, on pizza? Yes, you read that right. With the change in seasons, Threadbare Cider House adds a Roasted Apple Pizza to its North Side Kitchen Takeout menu. Pair the pie, made of cider braised pork, apples, onions, rosemary, and cider syrup, with one of Threadbare seasonal hard ciders: pumpkin patch, cranberry mule, or the ciderday.
Station
The crisp fall air pairs perfectly with Station’s newly renovated patio and autumn menu additions: Carrot Bolognese — featuring house-made red pepper orecchiette, Beemster xo, and green za’atar — Confit Chicken and corn Gnocchi with chanterelle, snap peas, and labneh; and Station’s Tomato Sorbet a Coldco Farms Heirloom tomato sorbet with Extra Virgin Olive Oil and Sicilian sea salt.
Oliver’s Donuts
While donuts are a delicious treat all year round, there’s something about enjoying them in the fall that’s extra comforting. Alongside its regular flavors of vanilla, huckleberry, chocolate sea salt, and more, Lawrenceville’s from-scratch cream cheese donut shop is offering pumpkin spice, maple sea salt, spicy chocolate, and apple cider for the autumn season.
The PA Market
The PA Market is home to six counter-style restaurants and four bars, and you’ll find seasonal offerings across its two levels of food and beverage concepts. White Oak Pizza counter, for example, is introducing fall items like the Just Peachy made with hot honey peaches, ricotta, arugula, fresh basil, and balsamic glaze, and The Pitmaster, topped with smoked brisket, cheddar, house-made BBQ, pickled onions, and jalapeño.
At Bistro 108, enjoy an apple fennel tart or the Farro Grain Bowl crafted with baby kale, spinach, apple cider vinaigrette, cranberries, espresso-roasted carrots, goat cheese, golden beets, and candied walnuts.
TaPAria will offer a hearty new dish called the Pulpo con Frijoles featuring tomato braised octopus and served with white bean and chorizo stew. Finish off your meal with Charcuterie’s Pumpkin Latte Cheesecake.
First Watch
This breakfast and brunch chain prides itself on menu items “inspired by the position of the sun” and changes its options regularly. Its fall menu includes seasonal dishes like pumpkin pancakes, cinnamon spice churros, and butternut squash bisque.
Fig & Ash
We recommend enjoying Fig & Ash’s seasonal offerings of roasted butternut squash soup, short rib & pork belly meatloaf, and carrot cake in the comfort of their four-season covered patio, maybe cozied up in your favorite sweater and boots.
LeMont
A new fall menu debuts at the LeMont on October 4. A highlight: the Triple Chocolate Cheesecake, an Oreo crust chocolate mousse cheesecake and chocolate ganache topped with berries.
Square Cafe
Square Cafe’s fall menu includes the return of its veggie omelet — with fresh seasonal veggies like tomato, zucchini, yellow squash, and spinach — alongside a figgy grilled cheese dish, and the bacon caramel waffle. Don’t forget to try one of the eatery’s coffee drinks, like the Cinderella Latte, a pumpkin spice espresso latte brewed with white chocolate and brown sugar, or fall cocktails, including the Harvest Mimosa and Autumn Mule.
The Commoner
Chef Dave Racicot brings forth hearty Fall dishes with fresh flavors and perspectives. Dig into The Commoner’s beets dish, with whipped yogurt, blue cheese, savory granola, and huckleberry vinaigrette, or the pork belly which is slow-roasted and caramelized then topped with a spice chili oil and candied peanuts.
Subscribe to TABLE Magazine‘s print edition.