Chili can be spruced up for fall menus by using smoke for aromatic flavor or chili peppers for a kick of tasty heat. Chicago's Howells & Hood serves a chili made with a milk stout, chipotle, creme fraiche, Angus steak and pork.
Shrubs are making a comeback, thanks to the craft cocktail movement and trends favoring seasonal ingredients. "It's a way to extend fruit's seasonality and amplify the cocktail," said James Adams, executive beverage manager of 110 Grill.
Soup toppings can take a bowl of comfort to the next level, from crunchy tortilla chips in bean soups to crushed potato chips on potato soup, Alyse Whitney writes. A drizzle of olive oil or avocado slices make for rich additions, while cilantro or a squeeze of lemon can add a hint of brightness.
As individual Calif. winery owners look forward to huge crops this fall, some who consider the whole industry are worrying that an oversupply is possible. Consumption seems to be stable but not growing, and some of this year's harvest is already up for sale on the bulk market.
While the Negroni has become a star, there are many other Italian drinks with bitter bases, often enjoyed at aperitivo time, right after work. Naren Young of Dante in New York took an updated look at some of those choices, including the Americano and old-school Milano-Torino.
Time Out Group will expand its food hall concept to the US next year, after building the business model in Portugal for four years. The first US location, slated to open in Miami Beach, will include 17 concepts from local chefs and food halls will follow in Boston, Chicago and New York later in 2019.