What with your crisp air, imminent crunchy leaves and creamy, gingery Japanese pumpkin soups.
And while we’re all still hanging on to the last few days of tiny lobster rolls and shaved prosciutto with edible flowers, we’re fast approaching prime time for things like chicken liver mousse on grilled bread and roasted fingerling potatoes with pancetta. We’re not mad about it. Quite the opposite, really. We created a shrine dedicated to it.
Which is all to say, it was a great month for transitioning from the last of summer dishes into what you’ll be seeing more of in the coming season. And now’s a great time to literally see it.
So step right in, make yourself comfortable and prepare to stay awhile.