Pumpkin, spice and everything nice for foodies this fall
The habanero and pumpkin frozen margarita will be available at New York City's Toloache Thompson on October 1.
New York City's Alfredo 100 will serve a Creme Brûlée alla Zucca, or pumpkin brûlée, out of a little pumpkin this fall.
The Four Seasons Hotel New York's TY Bar serves The Headless Horseman with Captain Lawrence, Hudson Baby Bourbon, Crown Maple Syrup and ginger gelato, all produced within the region.
In Scottsdale, Ariz., chef Gio Osso serves a Pumpkin Spiced Butterscotch Budino at Virtù Honest Craft.
In New York City, chef Jason Hicks serves pumpkin on toast with marmite, pistachio and tickler cheddar at Jones Wood Foundry.
Throughout fall, Firefly in Studio City, Calif. is offering the Cable Car cocktail with spiced rum, pumpkin syrup, orange and lemon juice.
Barton G. The Restaurant, in Miami and LA, is serving Pumpkin Spiced Donuts with cranberry compote, pumpkin butter, spiced warm chocolate and cinnamon anglaise from Oct. 1 through Thanksgiving.
In Boston, Jugos serves The Concord smoothie -- with pumpkin, banana, ginger, date, turmeric, cinnamon, vanilla extract and cashew milk -- every fall.
At New York City's Saxon + Parole, chef Brad Farmerie serves a Pumpkin Salad with fresh slices of pumpkin, pomegranate, feta cheese, and curried pecans flavored with pumpkin-spice.
Saxon + Parole also serves Pumpkin Terrine as a starter. The vegetarian play on pate is made with sweet pumpkin and basil cream cheese wrapped with either leeks or swiss chard.
New York City's Edi & the Wolf offers the Tricky Girl cocktail featuring bourbon, Amaro Montenegro, lemon, maple syrup, a touch of pumpkin pie filling and pumpkin pie spice.
New Orleans' Sucre Sweet Boutiques boast this Pumpkin Spice and All Things Nice sundae with spiced pumpkin gelato, spice cake and milk chocolate caramel at all three locations.
At Omni Rancho Las Palmas in Ranchero Mirage, Calif., R Bar serves a Pumpkin Pie Martini with Maker’s Mark, canton ginger and pumpkin pie mix, topped with whipped cream and nutmeg.
Restaurant Guy Savoy at Caesars Palace in Las Vegas serves Pumpkin Soup with poached egg and white truffles from a pumpkin.
Also at Caesars Palace in Las Vegas, Payard Patisserie & Bistro offers the Cendrillon, pumkin cake with pumpkin mousse and cranberry gelee.
New York City's Sweet Chick serves Pumpkin Spice White Chocolate Chip Cookies with candied pumpkin seeds. The cookies are dusted with powdered sugar and served warm for dessert or brunch at the restaurant's Lower East Side and Williamsburg locations.
New York's Black Tree Brooklyn will offer a pumpkin soup in the fall featuring roasted sugar pumpkin, celebration squash, fresh herbs (rosemary, thyme, sage and oregano), and homemade vegetable stock with cardamom and cinnamon.
Las Vegas' 3535 at The LINQ Hotel & Casino offers the Pumpkin Pie Martini with pumpkin-infused Captain Morgan Rum, Rumchata, homemade pumpkin puree and a graham cracker rim, garnished with whipped cream.
At New York City's Black Tap Craft Burgers & Beer, a Pumpkin Pie Milkshake is served with a slice of homemade pumpkin pie, vanilla ice cream and maple syrup.
In Brooklyn, N.Y., Streets serves a Pumpkin Spice Car Bomb by George Duval.
New York City's Croque Monsieur will offer the Mr. Le Basque sandwich this fall featuring roasted pumpkin, béchamel, brie, sweet onion chutney and whole grain mustard.
In New York City, mixologist Johnny Swet serves this Smoked Pumpkin at The Rickey at Dream Midtown. The cocktail's composed of etel Orange, Mezcal, lime juice, pumpkin butter and orange bitters.
On the fall menu at RareSweets in Washington, D.C., Meredith Tomason's Pumpkin Cake features Bourbon Cocoa Buttercream and Spiced Pepitas.
In Washington, D.C., barmini by José Andrés serves a Pumpkin Flip Cocktail composed of housemade pumpkin whiskey, Allspice Dram, Vermont maple syrup, Galiano and a whole egg, garnished with cinnamon and nutmeg.
At The Bonnie in New York's Astoria neighborhood, Mike Di Tota serves the Good Ol' Boy, a butter-infused Bourbon cocktail with a spiced burnt-orange syrup and pear nectar. The syrup is infused with pumpkin pie spices for fall.
New York City's Root & Bone serves a cardamom panna cotta with candied pumpkin, maple jelly, pumkin ice cream and pecan streusel from pastry chef Romina Peixoto.
At Four Seasons Resort and Residences Whistler, Sidecut Modern Steak + Bar serves the Pumpkin Warmer with Grand Marnier, St. Remy Brandy, lemon juice, maple syrup, pumpkin chai and a cinnamon stick.
At Hotel Bel-Air in Los Angeles, master chef Wolfgang Puck and executive chef Hugo Bolanos serve Roasted Pumpkin Soup with cardamom cream, cranberry compote and pumpkin brittle.
At Oyamel in Washington, D.C., chef José Andrés' Margarita Chocolate y Calabaza consists of Milagro Blanco tequila, Combier L'Original, pumpkin puree, Oaxacan chocolate, chile arbol and lime.
At Four Seasons Hotel Toronto, D I Bar serves a Spiked Pumpkin Chai with Bailey’s Irish Cream, housemade chai tea syrup, spiced pumpkin pure and Galliano liqueur.
New York City's hottest sweet spot, Milk Bar, offers Pumpkin Pie Cake from chef and owner Christina Tosi in November. The spiced pumpkin cake is layered with graham cracker cheesecake, rich pumpkin ganache and a candied pumpkin seed and pie crumb topping, available in six, 10 or 14 inch sheet or tiered cakes.
Seattle's Rodeo Donut offers the Pumpkin Cream Cheese Cardamom Brioche Donut topped with candied pepitas (pumpkin seeds) at both locations.
At Miami Beach's Repour Bar, The Great Pumpkin Punch is served with Afrohead 7-Year-Old rum, pumpkin syrup, and fresh orange juice, grapefruit juice and lemon juice.
At Four Seasons Hotel Las Vegas, bartender Nick Garcia makes the Pumpkin Head cocktail with house-made spiced rum, cinnamon, egg whites, pumpkin and nutmeg with a graham cracker crust.
At BlackSalt Fish Market & Restaurant in Washington, D.C., savor pumpkin ravioli made with ginger, cinnamon, parmesan and ricotta. The sauce is composed of winter squash purée, blue crab, toasted almond brown butter, and aged balsamic.
At Washington, D.C.'s Ripple, bar manager Caroline Blundell makes the Peaches and Pumpkins cocktail with Corsair pumpkin moonshine, bittersweet imbue white vermouth, Fee Bros peach bitters and a pickled peach garnish.
At New York City's Pig & Khao, Leah Cohen serves the Humba: crispy pork belly with pumpkin puree and bok choy.
In New York City's Gansevoort Market, Dana's Bakery is serving Pumpkin Spice Latte Pumpkin Spice Latte macarons made from pumpkin, cinnamon, nutmeg, and clove, and filled with espresso buttercream.
Seattle's Cupcake Royale offers fresh pumpkin espresso drinks, made to order with fresh local pumpkin, produced in-house.
In Las Vegas, Rao's at Caesars Palace is serving decadent pumpkin cheesecake made from creamy New York-style pumpkin cheesecake in a gingersnap cookie crust, finished with a caramel pecan praline sauce.
For fall, Chicago's Filini Bar & Restaurant is serving Italian Sausage Tortelloni with a pumpkin maple ricotta garnish in a brown butter sauce, topped with crushed pistachios.