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If you ask a group of random strangers what their favorite season is, chances are, most of them will say fall. Their reasons may vary, but there’s a good likelihood they’ll start talking about their favorite fall foods. And as temperatures here in Nashville slowly drop to finally feel a little more like autumn, chefs and baristas have begun updating their menus to feature the foods we love during this time of year. From pumpkins and pears to pesto and prawns, we’ve gathered dishes featuring fall flavors from a few of our favorite local restaurants and coffee shops.


Jumbo Prawn Pasta at Stateside Kitchen

There are few things more comforting on a crisp autumnal night than a bowl of pasta, and the culinary wizards at Stateside Kitchen at the Dream Nashville Hotel have elevated the tried-and-true comfort food to supreme status with their jumbo prawn pasta. Bucatini noodles are tossed with the creamiest, dreamiest basil-walnut pesto and topped with perfectly sautéed jumbo shrimp. The pièce de résistance of this dish, though, is the dollop of creamy burrata on top, adding a smooth, milky touch that is the perfect balance to the pesto’s bright flavors. It’s a dish that will have you coming back again and again. NANCY FLOYD


Pear Espresso Tonic and Pumpkin Muffin at Eighth & Roast

As the seasons change, we can always count on Eighth & Roast to come in hot (or cold) with some incredible new concoctions to match it. The spiced pear espresso tonic is one of this year’s seasonal offerings from the local coffee shop. Made with pear simple syrup, espresso and tonic and rimmed with apple pie spices, it gives you those fall feelings you’ve been waiting for all summer. Pair that with a gluten-free pumpkin muffin that’s filled with dark chocolate chips, topped with swirls of cream cheese glaze and sprinkled with little toffee pepitas and sunflower seeds, and you’ve got a perfect breakfast for those autumn mornings. JONATHAN SIMS


JW Chicken and Salsa Verde at Adele’s

Ordinarily, I adhere to the theory of not ordering something I can easily make at home. But when it comes to Adele’s JW roasted chicken with salsa verde, that rule goes out the window! Consistently delicious and simple, yet sophisticated, this dish is the definition of cool weather comfort food, which is the very reason it’s held a prominent spot on the dinner menu since the Gulch go-to opened its doors. There’s no reason to turn on your oven when this iconic entrée is available in house or to go and available with a side of creamy mashed potatoes or tasty seasonal sides, like roasted squash and broccolini for the perfect fall dinner. HOLLY HOFFMAN

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Burger at Church and Union

There are a lot of tempting dishes on the menu of Church and Union — the first Nashville outpost from Top Chef contestant and restaurateur Jamie Lynch — but don’t get so enticed by the steak and seafood options that you skip over the burger. I know, I know, ordering a burger at a nice restaurant seems like an amateur move, but once you try this one, you’ll rethink everything. The lightly seasoned smash patties are topped with crispy fried brie and a pear relish for that just-right blend of sweet and savory and creamy and crispy. It’s reason alone to make a reservation at this new downtown eatery. NANCY FLOYD


Wood-Fired Delicata Squash at Pastaria

Pumpkin who? At Pastaria, the striped Delicata squash is the star of the season. First, Executive Chef Zane Dearien fills the tender, wood-fired squash with nduja ricotta from Salume Beddu in St. Louis. Nduja is a spicy and spreadable salami that originated in Calabria, and Salume Beddu’s version is made with Berkshire pork, cayenne, New Mexican chile and smoked paprika. Then, the dish is topped with crispy citrus breadcrumbs, toasted pepitas and a healthy drizzle of pepperoni oil. It’s like fall foliage on a plate, where each element bursts with its own color and flavor. MEGAN SELING