Fall is most certainly upon us. The air is crisp, the leaves are turning, and our city’s restaurants and cafés are showcasing some truly terrific harvested-finds and fall-flavoured dishes. While cooking that embraces the change in season often means traditional ingredient affiliations, this year an array of chefs are getting crafty in the kitchen and presenting seasonally-driven plates with unique textures and flavours.
Gastown’s Pidgin Restaurant is known for their eclectic, seasonally-inspired eats, so it should come as no surprise that with fall upon us, Executive Chef Shin Suzuki has leaped at the chance to offer diners a range of new and exciting small and large plates. Currently Pidgin’s menu features warming autumnal flavours in dishes like grilled bavette with miso gorgonzola, smoked beet purée, pickled walnut and horseradish; charred brussels sprouts, miso Bagna Cauda and crispy anchovies, and salt-cured aburi mackerel with spiced carrots and salsa verde.
Over at Gyoza Bar the chefs are on the same trajectory and have incorporated an array of fall produce, like root vegetables and winter squashes, into their dishes. The downtown restaurant has recently unveiled two new items, the first is a slightly sweet, crisp warm butternut squash gyoza, and the second is a red and golden beet gyoza. Not only do these bite-size pockets of goodness beautifully capture the savoury and sweet flavours of fall but they are also guaranteed to satisfy the palate.
Squash is a reoccurring ingredient this fall, and has been integrated into the menu at Campagnolo’s Main Street location. Chef Robert Belcham has put his famous Turkey Risotto back on the menu for the fall season. Belcham’s signature risotto recipe is amplified with a squash and turkey stock, sage leaves and crispy turkey skin, and is sure to warm the belly.
Perfect for those cooler days, the new tasting menu offered at Bauhaus is innovative and warming in equal measure. Featuring seared elk with pumpkin, fried shallot croquettes and black trumpet mushrooms, Chef Stephen Hartmann serves his four, five, or six course tasting menu with incredible precision. For extra satisfying results diners can indulge in a slice of comforting lavender honey glazed pear and apple crumble.
Even juice is getting the fall treatment. Pumpkin and an assortment of spices are being added to UP JUS‘ cold-pressed juice program. Throughout the months of fall, the Yaletown juice bar will offer two limited edition drinks, Pumpkin Delight (alkaline water, almond, pumpkin, cinnamon, ginger, black pepper, clove, cardamom, honey and Himalayan salt), and Apple Spice (apple, pear, alkaline water, lemon, cinnamon, nutmeg, parsley and cardamom). Nutrient-rich these juices offer drinkers a chance to cleanse the body after eating all those stodgy and hearty foods often consumed in the cooler months.
Gobble gobble, inspired by the holiday season all Hubbub locations are now serving a limited edition Holiday pulled turkey sandwich and salad, available up until October 11. The seasonal specials are loaded with 33 Acres beer braised pulled turkey, savoury onion sage stuffing, and mixed greens. No Thanksgiving themed meal would be complete without the vibrancy and balance of homemade B.C. cranberry sauce, so diners can expect the ruby red berry to adorn their meals.
There are also several incredible special events and dinners happening around the city at the moment that flaunt hearty fall flavours and offer menus reflecting the new season.