A Taste of Fall's Harvest in LOS ANGELES
Vibrant colors are displayed in new seasonal dishes from FIG & OLIVE and Napa Valley Grille, showcasing the beauty of Autumn’s harvest.
Lamb Ragout — Napa Valley Grille; Heirloom Baby Beet and Burrata — FIG & OLIVE.
When it comes to Fall in LA, we may not get the brisk chill in the air and the crunch of colored leaves beneath our feet, but we do get a bountiful harvest of produce this time of year. Visit any one of the farmers’ markets around town to discover a plethora of fresh seasonal produce and get inspired by these talented chefs’ creations from the riches of the season. From heirloom carrots and baby beets, to juicy apples, truffles and butternut squash, comfort food is taken to a new level with house-made pumpkin sage ravioli, lamb ragout and grilled pork chops with caramelized apples, just to name a few.
Truffle Mushroom Croquettes from FIG & OLIVE.
At West Hollywood’s FIG & OLIVE Melrose Place, Executive Chef Pascal Lorange has created new Fall menus for lunch and dinner, highlighting the season’s bounty with French Riviera-inspired ingredients. Lorange adds an autumnal twist to items such as the new crostini with vegan and vegetarian options—including grilled vegetables with Ricotta and heirloom carrot with chermoula—and the house made Pumpkin Sage Ravioli with free-range chicken, ricotta, chermoula, pumpkin olive oil emulsion, toasted pumpkin seeds, parmesan, aged balsamic, and Frantoio Olive Oil. Other new stand-outs on the menu include the Heirloom Baby Beet & Burrata with red and gold heirloom roasted baby beets, Kumato tomato, orange segments, micro arugula, chive, and raspberry balsamic dressing with basil lemon olive oil emulsion and the Mediterranean Branzino, glazed with fig and 18 year old balsamic vinegar, snow pea, figs, olive oil mashed potatoes, and Koroneiki Olive Oil. Luckily, one of our favorites, the Truffle Mushroom Croquettes with béchamel sauce, is a mainstay on the menu.
Caramelized Apple Tart and Green Apple Sorbet from FIG & OLIVE.
A dessert duo that we recommend comes in the form of a refreshing Green Apple Sorbet with citrus segments, fresh mint and a Picholine olive oil syrup, and pairs well with the elegant Caramelized Apple Tart made in a crisp puff pastry with caramelized apples and served a la mode with a creamy vanilla ice cream.
Honey Ginger Rainbow Carrots from Napa Valley Grille. Credit: Christina Peters
Another great choice is Westwood’s rustic dining destination, Napa Valley Grille where Executive Chef Taylor Boudreaux has crafted a new fall harvest menufor lunch, dinner, and weekend brunch. Chef Boudreaux features locally sourced ingredients from neighboring artisans and purveyors that showcase the bounty of the season, including heirloom apples, brussels sprouts, butternut squash, and rainbow carrots. He also adds a cultural spin to dishes using flavor components such as garam masala, tomatillo vinaigrette, and raita to create a twist on the traditional wine country menu.
Prosciutto wrapped scallops on a butternut squash puree.
A new favorite on the menu is the Prosciutto Wrapped Scallops with butternut squash puree, Fuji apple-brussels sprouts salad, and cumin cider vinaigrette. Meat lovers will enjoy the Lamb Ragout with housemade pappardelle, red wine, tomato sauce, red chili flake, parmesan, Garam Masala Rack of Lamb with potatoes, cauliflower, cilantro-mint sauce, and raita or the Grilled Pork Chop with a whole grain mustard rub, Fall squash gratin, caramelized apples, and bourbon jus.
Liz Laing
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