Spicy Apple Pecan Cobbler from Daily Gather (photo by Maddy Lingwall)
Save your calories for this warm treat from the oven. Daily Gather’s Apple Cobbler starts with spiced Granny Smith apples topped with a sweet cookie and oatmeal crumble that’s baked until bubbly, then served with candied pecans, ice cream vanilla and salted caramel drizzled on top. Oh my!
Guard & Grace bone-in rib steak
Never one to rest on his laurels, Chef Troy Guard has crafted irresistible new menu items to embrace the fall season. At the modern and quite dazzling downtown steakhouse, dine on oven-roasted salmon with charred cabbage, crispy potatoes and smoked tomato butter; seared Gulf snapper with baby bok choy and cashew butter; Texas redfish in half shell with Pontchartrain sauce and garnished with Gulf crab and shrimp; and succulent butternut squash ravioli. Lunch newcomers include Smoked Salmon Dip with Crème Fraîche with Tortilla Chips and the Gulf Shrimp Po’boy with yuzu kosho remoulade.
Drunken Pecan from Kolache Shoppe (photo by Kimberly Park)
Owner Randy Hines incorporates special local ingredients for two seasonal kolaches, which have become annual traditions at Greenway Plaza and Heights bakeries. The Drunken Pecan Kolache is filled with rich cream cheese, roasted pecans and a bourbon cajeta (goat milk caramel) goat whisperers from Blue Heron Farm in Field Store, Texas. As a celebration of Oktoberfest, Oktoberfest Kolache combines a breakfast sausage patty, smoked provolone and garlic sauerkraut from the local vendor. Scotty’s Foods. The promotions continue until October 30.
Fall Dishes at Tonight & Tomorrow
Chef ‘JB’ Babaran recently launched the new fall menus at Hotel La Colombe d’Or Tonight and tomorrow and Bar No. 3offering refined French bistro cuisine with a touch of the season. The dinner menu at the full-service restaurant offers entrees ranging from Rossini steak tartare to octopus al pastor. Stuffed Bandera Quail, Lobster Royale and Bone-In Braised Prime Rib headline the main courses.
Guests visiting Bar No.3, its full-service bar on the ground floor, can anticipate a new collection of seasonal craft cocktails, as well as plates like charcuterie and cheese, Gulf red snapper, a selection of chilled seafood and caviar service. Indoor seating is available in the bar and in the adjacent bar library. An outdoor lounge with a fireplace is accessed through the bar, and the mansion’s porch provides additional outdoor seating.
Autumn pasta from northern Italy
Known for its artisanal and fresh take on Italian cuisine, the upbeat Post Oak-area restaurant rolls out its fall/winter menu on October 26. New creations focus on comforting seasonal ingredients like butternut squash, Fuji apple, figs, cauliflower and hazelnut bow. Expect dishes such as seasonal vegetable salad, braised short rib slug and squid ink tonnarelli (the two new pasta shapes), roasted porchetta, half Tuscan chicken and butternut squash anolini. Its brunch menu is also being renewed in sweet and savory with cannoli French toast and a cocktail with citrus flowers.
Pier 6 Seafood Chef’s Tasting Menu (Photo by Kimberly Park)
Fall is the perfect time to escape to San Leon for an al fresco lunch by the sea. Plus, the Chef’s new three-course tasting menu runs through October 28. Chef Joe Cervantez offers a choice of five entrees, including heirloom tomato salad, fig and pistachio salad, or seafood gumbo; a dish of pan-fried golden tuiles, flank steak marinated in chimichurri or grilled half-chicken with pecan wood; and finales of coconut mousse, chocolate flan or strawberry cheesecake pie.
Peach Spice Cocktail at Tobiuo Sushi
A new season brings vibrant new dishes to Katy’s favorite destination for sushi and modern Japanese cuisine. Highlights include the peach spice cocktail; sea bass in sesame crust with Japanese curry and basil-mint pesto; seared scallops with charred corn and avocado purée; and clever Pumpkin Kabocha Cheesecake – a crowd favorite with candied pumpkin seeds, five spice and orange chai ice cream.
Warwick’s “Martini Tree” (photo by Brandon Holmes)
“Brunch has its own vibe,” Warwick co-owner Rob Wright says of his unique new brunch service. “We wanted to make sure our brunch service matched our other eclectic menus to ensure there was something for everyone.” Expect weekend comforts, including fried chicken and Warwick waffles; tres leches french toast, lobster benedict and minced oxtail. Its new Board Room Brunch platter is a treat for four to five diners – think green chili hash, four eggs cooked your way, buttered pecan waffles, muffins, fruit, candied bacon, sausages and croissants.
Accompanied by copious brunch cocktails, includingthe Hangover Bloody Mary (Tito’s, house bloody mix with celery, pickled okra, olives, candied bacon and blackened shrimp), groups can order a Martini Tree – six or 12 drops of Casamigos Reposado lemon in a variety of flavors served in a showy tree-like display. It’s the holiday season!