From kitchens celebrating the cornucopia of autumn produce to a fine dining stunner shaving Piedmontese white truffles, these D.C. restaurants are pulling out all the stops for what’s arguably the winning season of the year.
Psst: Métier has Piedmontese white truffles from Alba. And the season is short-lived, so enjoy them shaved over the restaurant’s luscious French-inspired plates while you can. Consider it a worthwhile addition to the ever-changing, seven-course tasting menu at this elegant, fine dining gem. Jump-start the holidays, and give the gift of Métier to a lucky someone.
Jeremiah Langhorne, the James Beard Award-winning chef of The Dabney, is obsessive in his efforts to uncover and incorporate the best ingredients the Mid-Atlantic region has to offer. That, coupled with his capacity to make stellar dishes from a wood-burning hearth, and there’s no surprise that a Resy at this groundbreaking restaurant is tough to secure. If you’re lucky to nab one this autumn season, look forward to charred brassicas with n’duja hollandaise, mint, and chimichurri and Ver Creek quail stuffed with cornbread stuffing, fall fruit, oyster mushrooms, and foie gras jus.
Though known for its patio in warmer months, colder weather means more face time with Hazel’s dining room backdrop: a vibrant, collaged mural. Plus, the restaurant’s fall menu is stacked with hits, like charred cabbage dressed in orange caraway vinaigrette and crispy ginger; candy roaster squash with brown butter vinaigrette, toasted seeds, and feta; and wild pink shrimp with marinated beets, peanut crunch, and pasilla chiles.
The November offering at Birch & Barley is, as always, best enjoyed with the restaurant’s unparalleled selection of artisan beers. Right now, heart-warming fare—including campanelle pasta (served with chicken liver, rosemary, parmesan, and sherry) and prime strip loin coupled with la ratte potatoes, lardons, cippolini onions, and chanterelles—is in the limelight. Be sure to ask for a seasonal pairing; the servers are very well-versed in the draft list.
At Gravitas, chef-owner Matt Baker is passionate about utilizing the best seasonal ingredients—iterating on his menu to align with what his farmer friends are growing. Best of all, guests can choose their own path, from a four- to seven-course tasting. With fall in full bloom, dishes like coffee-and-cardamom-crusted venison with sprouted farro, glazed root vegetables, and banyuls jus take center stage. For something truly special, opt for the pièce de résistance: a fifteen-course meal served exclusively at the chef’s counter.
Deep-rooted relationships with local purveyors—you’ll find a map of partner farms, breweries, and creameries on the restaurant’s website—form the basis of Sally’s Middle Name. The blackboard menu changes daily, but inventive spins on American cuisine is the norm: think french fries with dashi aioli and mole chicken thigh with fermented carrots and crema.
Terroir (read: land) is at the heart of acclaimed chef Spike Gjerde’s ethos. Using only ingredients found within his local food system, Gjerde crafts exquisite seasonal plates in a gorgeously-appointed setting within the LINE Hotel. The hyper-seasonal menu changes frequently, but includes mainstays like trout on a log, served with cobbled potatoes, various turnips, mushrooms, lobster cream.
It’s always a good time to dine at this perennial neighborhood spot, but autumn is particularly special. For example: crispy brussels sprouts with yogurt crema, za’atar, and toasted sesame; saffron mafalde with braised duck ragu and autumn greens; and spaghetti squash with pecorino fonduta, toasted hazelnuts, and fried sage. It’s all quite delicious; you wouldn’t want to miss out.
