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Colorful tree leaves hang as a backdrop while people walk on the Ann and Roy Butler hike and bike trail in downtown Austin on Monday, Dec. 5, 2022.<\/p>\n
Ricardo B. Brazziell \/ American-Statesman<\/p>\n
As temperatures finally dip and leaves start to turn, Austin restaurants are rolling out menus that embrace the flavors of fall \u2014 think pumpkin, maple, squash and spice. From cozy comfort dishes to creative desserts, here\u2019s a look at what local spots are serving this season.<\/p>\n
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Amy\u2019s Ice Creams<\/p>\n
Amy\u2019s brings back a fan favorite: pumpkin pie ice cream made with pumpkin pur\u00e9e and warm spices like cinnamon, nutmeg, clove and ginger. For gatherings, the shop\u2019s salted caramel pumpkin pie ice cream cake layers pumpkin pie ice cream between spiced cake and icing, finished with\u00a0Biscoff cookie crumbs and a drizzle of salted pumpkin caramel.<\/p>\n
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Multiple locations, check\u00a0amysicecreams.com<\/a> for the closest option.\u00a0<\/p>\n Birdie’s<\/p>\n Diners wait to order at the counter at Birdie’s in Austin, Oct. 9, 2024. The counter-service restaurant serves a small menu of Mediterranean-inspired dishes, with an emphasis on pasta, seafood and seasonal ingredients.<\/p>\n Sara Diggins\/American-Statesman<\/p>\n The East Austin restaurant is offering a\u00a0prix-fixe fall menu titled \u201cChapter 7: Autumn in Austin.\u201d Priced at $79 per person, the menu is designed to be shared and served family style, with no\u00a0\u00e0 la carte options. The seasonal spread includes potato croquettes with cime di rapa and Parmesan fonduta; butternut squash soup with brown butter and pumpkin seeds; and sweet potatoes with roasted pears, apples and pecans in an apple cider vinaigrette.<\/p>\n Article continues below this ad<\/p>\n Guests then choose between hot-smoked Mt. Lassen trout with Marcella beans and dried tomatoes or chargrilled Wagyu beef with mushrooms, turnips and rosemary beef sauce (for a $21 supplemental charge). Dessert options include sugar pie pumpkin soft serve with Capezzana olive oil or a seared Granny Smith apple cake with warm caramel.<\/p>\n 2944 E. 12th St., Unit A. birdiesaustin.com.<\/a><\/p>\n Gati<\/p>\n Known for its dairy-free desserts,\u00a0Gati is offering a rotating seasonal Bundt cake made with Texas fruit and a sour cream coffee cake topped with brown streusel. On the savory side, fall brings comforting sides like roasted squash and a maple pecan peach waffle. Gati is also offering gluten-free desserts through pre-orders on their website.<\/p>\n Article continues below this ad<\/p>\n 1512 Holly St.\u00a0 512-220-1077.\u00a0gatiatx.com.<\/a><\/p>\n Kerbey Lane Cafe<\/p>\n Kerbey Lane is serving seasonal pumpkin pancakes this fall.<\/p>\n Provided by Kerbey Lane<\/p>\n A longtime Austin staple for seasonal pancakes,\u00a0Kerbey Lane\u2019s fall favorites are back. The menu features pumpkin pancakes, pumpkin French toast and pumpkin pie lattes \u2014 all cozy classics that return each year to mark the start of the season.<\/p>\n Article continues below this ad<\/p>\n Central: 3704 Kerbey Lane. 512-451-1436.<\/p>\n Mueller: 2200 Aldrich St.\u00a0 512-879-2818.<\/p>\n University: 2606 Guadalupe St. 512-477-5717.<\/p>\n Article continues below this ad<\/p>\n Local Foods<\/p>\n Local Foods is serving a caramel apple French toast in their new fall menu.<\/p>\n Provided by Local Foods.<\/p>\n Downtown\u2019s Local Foods has launched a new lineup of dishes highlighting Texas produce and fall flavors. The fall harvest salad combines roasted squash, cauliflower and red grapes, while the butternut squash bisque and spicy crunchy munchy Brussels sprouts offer warm, comforting options. The caramel apple French toast headlines the brunch menu, and the walk-up window serves fall drinks like pumpkin pie and tiramisu lattes.<\/p>\n 454 W. Second St. 512-614-1212, localfoodstexas.com.<\/a><\/p>\n Article continues below this ad<\/p>\n Ramen Del Barrio<\/p>\n This East Austin\u00a0ramen shop blends Latin and Japanese influences with its fall menu. Highlights include the Cochinita Tonkotsu, made with cochinita pibil, pickled onions and tortilla strips in a rich pork broth, and the fall crudo, a bright dish with Hokkaido scallops, yuzu-jamaica vinaigrette and pickled habanero mushrooms.<\/p>\n<\/p>\n
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