Eating Up the Latest Flavors
The earthy and warmly spiced flavors of this season invigorate chefs every year with new inspiration for their menus. We talked to the talented chefs at The Restaurant and Bar Collection to hear what’s exciting them — and how it will appear on their tables. Here is a sampling of the tastiest bites to check out this season.
At Landmarc, Chef Marc Murphy is all about freekah, an ancient roasted grain and superfood with amazing health benefits. “I'm excited to feature it on our new fall menu and see how guests react,” says Murphy. "In our mixed grains lunch salad, the colorful combination of freekah, wild rice, butternut squash with pops of pomegranate seeds is a perfect combination for the colder season."
Porter House Bar and Grill
Chef Michael Lomonaco is turning to hearty dishes at Porter House Bar and Grill, where he serves seasonally-inspired American classics. Lomonaco says “it's autumn and the season is right for a great roast and a California Cabernet.” His top recommendation is Porter House’s classic roast prime rib with marrow bone.
Chef Michael Lomonaco is also the force behind Center Bar — an elegant wine bar and cocktail lounge with savory small plates. Lomonaco's top pick for the season: lamb chops with berber spices and harissa. “Bring on the spicy lamb for fall, paired with a well-crafted Kings Old Fashioned,” he says.
At Bouchon Bakery, Chef Michael DeCicco has turned the restaurant’s seasonless roasted chicken into a fall favorite by adding savoy cabbage, roasted parsnips, and bacon lardons to the presentation. “With the cooler autumn weather, this is a nice new hearty dish reminiscent of Thanksgiving, thanks to the roasted chicken and jus combination,” says DeCicco.