Culture / Foodie Events

Where To Eat This Fall

10 Must-Try New Restaurant Menus

BY // 11.04.15

Cooler temperatures aren’t the only benefit of spending fall in Houston. It’s also a time when robust seasonal flavors make their way to local menus. Whether you’re craving a pumpkin cocktail or a dish reminiscent of Thanksgiving, these 10 diverse menus are guaranteed to satisfy your fall cravings.

5000 Westheimer Road, Houston 77056
Arcodoro’s signature Sardinian flavors get a fall twist with seasonal menu additions. Lunch newcomers include kale salad made with roasted cauliflower, balsamic-glazed sweet peppers, sunflower seeds, Parmesan and olive oil citrus dressing; Anguria salad made with fresh watermelon, arugula, red onions and a citrus raspberry vinaigrette; the Doro-burger, made with certified Black Angus beef and domestic lamb, plus melted Pecorino, lettuce and tomato; and the Sarda pizza with mozzarella, green onions, cannellini beans, Pecorino, fried eggs and grated bottarga.

For dinner, expect fall favorites such as Assagi Misti Per Tutti (a selection of traditional Sardinian appetizers); Lorighittas con Capreto (hand-braided strands of Sardinian pasta with white ragu of goat, artichoke hearts, saffron and Vermentino di gallura); Anzelottos (light pillows of pasta filled with fresh mild cheese, mint, tomato and basil); and La Zeminata (a medley of scallops, shrimp, calamari and mussels in a saffron dill broth).

Cloud 10 Creamery
5216 Morningside Dr., Houston 77005
Award-winning pastry chef Chris Leung adds his unique spin to an array of frozen flavors this season. If you sampled Cloud 10’s summer sundae, you know that the chef’s seasonal flavors are a must-try experience, and this season’s sundae definitely does not disappoint.

The fall medley combines butter ice cream with apple pie filling (frozen apple pie, anyone?), topped with pumpkin seeds, milk chocolate magic shell, whipped cream and rye crumble. In addition to the sundae, Cloud 10 introduces flavors such as balsamic vinegar with dark chocolate, chestnut with cranberry, gingersnap, black tea, mint and cream cheese (a special treat, considering it is one of Cloud 10’s only flavors utilizing cream cheese), toasted oatmeal with persimmons, Thai tea lemongrass with milk jam, butternut squash and raspberry sorbet (which tastes just like Thanksgiving dinner) and orange and tamarind sorbet.

Cloud 10 has also brought back a fall favorite from last year: maple butter ice cream.


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The Durham House
1200 Durham Dr., Houston 77007
Two additional dishes make their way onto the newly opened Durham House menu. Chef Don Schoenburg adds fall flair to the the Cajun eatery with pumpkin risotto served with brandy-poached pumpkin, Point Reyes bleu cheese and toasted pecans, as well as tamarind- and pomegranate-glazed pheasant served with Israeli couscous, fall vegetables and preserved lemons. 

4100 Westheimer Road, Houston, 77027
Cocktails get a seasonal twist at Kiran’s. For $12, you can try fall sips such as Kiran’s spiced apple cocktail (Southern Comfort, Crown Regal apple, apple butter, fresh-squeezed lemon juice and Angostura bitters) or the pumpkin martini (pumpkin butter, cinnamon-infused simple syrup, fresh-squeezed orange juice, Stoli vanilla, fresh-squeezed apple juice and grated nutmeg). 

Line & Lariat at Hotel Icon
220 Main St., Houston 77002
Pumpkin is the flavor of the season at Line & Lariat. Satisfy your craving with single-barrel salmon served over pumpkin gnocchi, or opt for something sweeter like the pumpkin spice panna cotta with sweet cream.

Monarch at Hotel Zaza
5701 Main St., Houston 77005
Executive sous chef Jonathan Wicks has curated a special menu to reflect the season. For lunch, try new offerings such as Gulf Coast crab-cake sliders with house-made kimchi and Kewpie mayonnaise; the Zaza fall house salad (greens, goat-milk ricotta, candied persimmon and sunflower seeds topped with a beet-hibiscus vinaigrette); the barbecue smoked chicken cobb salad with house-smoked chicken, bacon, queso fresco, toasted pepitas, marinated black beans, roasted red peppers, chopped eggs and barbecue ranch dressing; or pear and taleggio chicken breast served with pumpkin risotto and apple-celery salad.

Seasonal dinner options include Gochujangroasted sea scallops with coconut-ginger creamed spinach, shitake mushrooms, tamari-glazed pork belly and a sunny-side-up quail egg; 48-hour beef short rib with a parsnip purée, crispy brussels sprouts, a bacon, pear and Brussels sprout salad, and candied pecans; and Rohan duck breast with fall squash, red mustard frill, toasted hazelnuts and red endive and herb nest.

Fall flavors also extend to the cocktail selection, with new options like Cool as a Cucumber (Effen cucumber, canton ginger and lime); Pumpkin Spice Tini (Stolichnaya vanilla, Monin pumpkin spice, Baileys and cinnamon); Blueberry Bellini (La Marca prosecco, Hendricks gin and blueberries); and the Untitled 5701 (Gosling’s dark rum, Goya ginger beer and lime), crafted in honor of the Mark Rothko exhibit at the Museum of Fine Arts, Houston. 

Duck Cassoulet at Paul’s Kitchen. (Photo by Gary Wise)

Paul’s Kitchen
2502 Algerian Way, Houston 77098
Brace yourself for a hearty meal at Paul’s Kitchen this fall. Executive chef Paul Lewis rolls out bold dishes such as rabbit and dumplings (braised rabbit, potato gnocchi and wilted sweet potato vines); duck confit cassoulet with slow-cooked duck legs, white beans and French country sausage topped with garlic and herb breadcrumbs; and chicken and waffles made with chicken-fried quail, cornbread waffles, Serrano-infused maple syrup and Korean chili butter. View the full menu here.

Radio Milano 
800 Sorella Court, Houston 77024
Radio Milano’s newly renovated bar embraces the fall season with a new food and cocktail menu. Chef Jose Hernandez introduces bar bites such as pork belly with sriracha glaze, radishes and mostarda; Milano pizza with San Daniele prosciutto, truffle cream and aged balsamic; and risotto with pesto, mascarpone, parmesan cheese and lobster.

Guests can also grab a seasonal cocktail such as After the Rain Fizz (an appropriate title, given our recent heavy rainfall) made with Nonino, Aperol, lemon, Galliano, cream, egg yolk and soda; Crossing Hitch, comprised of blanco tequila, cinnamon-clove syrup and orange juice; Earl & Isis, a mix of single-malt whiskies, borghetti cacao, espresso-mint bitters and Danish tobacco smoke; and the Cortini — sasala-chai spiced vodka, gin and cocchi Americano. 


Stone’s Throw’s new food menu features an array of flatbreads including toppings such as goat cheese and asparagus, pesto chicken and pan con tomate — roasted tomato, manchego cheese, and salumi. (Photo courtesy Stone’s Throw)

Stone’s Throw
1417 Westheimer Road, Houston 77006
Stone’s Throw unveils seasonal cocktails and a brand-new food menu this fall. Designed by chef Matthew Pak, highlights include various cheese plates (the Heart of Texas withTexas cheeses only and the Born in the USA plate, which utilizes cheese from California, New York, Utah and Wisconsin), both served with salami, prosciutto, nuts, seasonal jam and fruit; house-cured pickled vegetables (asparagus, peppers, onions and cauliflower); an array of flatbreads (goat cheese and asparagus, pesto chicken and pan con tomate — roasted tomato, manchego cheese, salumi); and a homemade salted pretzel served with mustard and cheese. 

Fall cocktails include Baked Apple Mule (spiced Rum, apple liqueur, simple syrup, apple bitters and ginger beer), the Old Square (rye whiskey, cognac, sweet vermouth, simple syrup and bitters), I Dreamt of Mexico (green chilli vodka, Amaro, Aperol, simple syrup and tikki bitters) and a seasonal punch (Campari, sweet vermouth, gin, grenadine, orange juice, orange bitters and Prosecco). 

4608 Westheimer Road, Houston 77027
Three new bourbon cocktails land on Sullivan’s menu this fall, starting with the Apple Cinnamon Mule — a seasonal twist on a Moscow Mule made with Jim Bean apple, Jim Bean fire, ginger beer and fresh lime juice. The Brooklyn cocktail mixes Knob Creek rye, Carpano Antica Vermouth, Luxardo Maraschino Liqueur and Peychaud’s bitters, topped with a flamed lemon peel. Lastly, there’s the Peach Old-Fashioned, made with Knob Creek, muddled peach purée, cherry, lemon, sugar cubes and soda.

Have you tried any seasonal menus lately? Let us know your favorites in the comment section below.

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