There's finally a chill in the air, signaling that fall is upon us. In addition to better weather and some glorious foliage, the shift in seasons also brings a changing of the menu at many local eateries. Here are a few highlights of what's on the bill of fare at some area restaurants this autumn:
Harvest, Richmond Heights. Chef Nick Miller's lamb trio will feature a pot pie with lamb shoulder and root vegetables, and a lamb chop with celery puree and compressed celery, among other delectables. There will be a butternut squash stuffed with braised pork belly, and a new appetizer of wagyu beef chips, pressed thin and fried in a tempura batter, then served with kim chi and a cilantro emulsion.
The Crossing, Clayton. Jim Fiala took a trip to Italy last year, and his menus have been benefiting from his globe-hopping ever since. This fall at The Crossing, he'll be introducing a roasted mushroom agnolotti with sage brown butter, a stuffed pasta he tried in Italy's Piedmont region.
Morton's The Steakhouse, Clayton. In addition to a new 12-ounce prime New York strip steak and a steak-and-lobster entree, Morton's will be offering steak tacos, tuna tacos, prosciutto-wrapped mozzarella and New Orleans-style jumbo shrimp on its menu this fall.
Eleven Eleven Mississippi, Lafayette Square. Proprietors Paul and Wendy Hamilton are putting forth some fall-inspired plates. Under starters, look for apple-braised pork belly with swiss chard, baby turnips and sage-sider gastrique. There will be a new pizza choice--smoked duck with fig-almond, basil, roasted pears and fontina. And the entree list will now include a marsala-braised rabbit hindquarter with yukon gold gnocchi, butter nut squash and pancetta-sage cream.
The Scottish Arms, Central West End. Ally Nisbett's fall menu boasts such rustic delights as hickory-smoked haddock brandade, stuffed cabbage rolls, peat-smoked Amish chicken, pork cheek with butter turnip puree and a chicken tikka masala curry dish.
Herbie's Vintage '72, Central West End. This venerable CWE spot just introduced a tasty seasonal duo to its menu. The bacon-wrapped quail is stuffed with wild mushroom bread pudding, and paired with some grilled asparagus and a blackberry gastrique. The braised beef short rib comes with horseradish whipped potatoes, green beans, a reduction of Schlafly APA and tobacco onions.
Taste By Niche, Central West End. Chef Matthew Daughaday is whipping up several new menu adds at Taste, like Moroccan Pastrami--roasted patty pan and zucchini squash with chickpeas, harissa and mint served with cubed pastrami beef tongue--and a warm mushroom salad, which includes sauteed oyster, shittake and hon shemji mushrooms, roasted grapes, hearts of palm, frisse and a walnut vinaigrette, with bacon-fat toasted bread and a warm charred leek and goat cheese flan topped with walnuts and thyme.
Robust, Webster Groves. Chef Joe Hemp will be rolling out a couple of new, locally sourced dishes this fall. Look for a pork loin with roasted mushrooms, parsnip puree and bourbon caramel and a chicken breast from Double Star Farms, augmented with a roasted red pepper and almond pesto on braised Swiss chard with smoked guanciale and wheat berries.
Mosaic Modern Fusion Restaurant, Downtown, Des Peres. The two Mosaic locations are serving up some new seasonal tastes. For entrees, there's the sustainable Chilean sea bass and a truffle rosemary chicken. As far as small plates, look for two new cold tapas, Marcoot Farms fresh mozzarella salad and a candied tomato and goat cheese flatbread. Under the hot tapas, there's now a roasted grass-fed bone marrow.
Balaban's Wine Cellar & Tapas Bar, Chesterfield. Balaban's chef Ben MacArthur has several new artisan purveyors he's taking advantage of, including pork from area favorite Geisert Farms, which is being used for his grilled pork chops, featuring a peach and basil chutney glaze and garnished with fresh local vegetables and fingerling potatoes. Look for plenty of seasonal soups of the day, like corn chowder and fire-roasted tomato.