The patios are closing and the air conditioners are being turned off as local restaurants make the switch to cooler weather. Menus also are being updated to reflect the change of seasons. Here's a selection of eateries around town taking advantage of local produce and products to make this fall the tastiest yet:


Forest Park

Executive chef Edward Farrow is taking Forest Park's latest attraction into fall with a slew of seasonal dishes, like An Ode to Autumn. This menu item will change up daily and feature a plethora of local seasonal fruits and vegetables in a variety of preparations. For a little bit of the East Coast in the Midwest, there's always the warm water blue crab cakes, served with local apple, pecan and cabbage slaw with a roasted autumn squash coulis.


The Hill

Chef Anthony Devoti is taking the season by storm with his usual aplomb. Some highlights of his fall menu include a pork jowl which is sous vide for 10 hours, then put on the grill until it's ridiculously tender. This pork-lovers delight is augmented with apple jam, maple syrup and blinis made from Yukon gold potatoes. Fans of fowl need to dig into the confit chicken legs with polenta, parmesan reggiano, mushrooms and arugula. Devoti says the garden behind the restaurant still is producing plenty of kale, which will be making appearances on the menu as long as it holds out against the frost.


St. Charles

We're told that the kitchen at Prasino has an abundance of local squash and sweet potatoes at its disposal, and these seasonal delicacies will be finding their way onto the fall menu in the coming weeks. Some of the seasonal bounty to look for include spaghetti squash and roasted acorn squash. The vegetarian sandwich will feature grilled golden squash, and there will be plenty of local greens like kale, lola rosa, swiss chard and arugula in many of the offerings. Look for all of this garden goodness alongside such dishes as pan-seared pork loin, grilled swordfish, and damson and apple cobbler. Soup fans, keep an eye out for the roasted empire apple and sweet potato soup.


Central West End

Nothing says fall like soup, and chef Eric Kelly has a butternut squash offering on his fall menu that should satisfy anyone's craving for seasonal soup. This dish has honey, butter roasted butternut squash, sage, nutmeg and crème fraiche. Craving a cold dish despite the weather? Just because summer's a memory doesn't mean you can't have a fine salad. Scape has you covered with a mix of seasonal chanterelle, caramelized sweet corn, toasted walnuts, baby arugula and aged chevre. There also will be a fresh artichoke baked with with double cream Brie, extra virgin olive oil, minced shallots, white wine, heavy cream, rice wine vinegar and grain mustard.



As expected, chef Cassy Vires has plenty of comfort food on her upcoming fall bill of fare to take the chill off, like her version of the classic macaroni and cheese. Her take includes white cheddar, braised bacon, fried rosemary and pistachios. Seasonal veggies are all over the menu, as well, in dishes like the butternut squash ‘risotto’ with parmesan and sage. Dessert-wise, we can't wait to dig into the Nutella Pop-Tarts.

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