restaurantgirl

Seeing as seasonal and Greenmarket ingredients are this year's black, the latest menus are wearing autumn's best and brightest edibles - pumpkins, chestnuts, root vegetables and countless varieties of squash.  We thought we'd highlight a few particularly pleasing offerings:

The Orchard - John La Femina's (Peasant) LES restaurant, diligently turns out global, seasonally-driven dishes.  This time of year he effortlessly sates with butternut squash agnoletti mingled with toasted hazelnuts.
162 Orchard Street, (212) 219-8570

Back Forty - Previously the chef at Savoy, chef Peter Hoffman has ventured off on his own at this newly minted East Village spot.  Heeding the seasons and Greenmarket at every turn of the menu, Hoffman highlights parsnips with a simple, salty tossing of white anchovy and an aleppio vinaigrette.
190 Avenue B, (212) 388-1990

Momofuku Noodle Bar - Brussel sprouts reach their peak of flavor in the fall, so it's prime time for these greens.  Even if you don't have fond memories of this vegetable from childhood, you'll want to revisit this dish as soon as possible.  Here, chef David Chang showers roasted Brussel sprouts with bacon and kimchi puree. 
163 First Avenue, (212) 475-7899

Pamplona - A commendable make-under, the restaurant formerly known as Urena has taken it down a notch to reap the benefits of Spanish bistro fare. Chef Alex Urena weds suckling pig to an arsenal of autumn's best: celery root gratin, chestnut puree and swiss chard.
37 East 28th Street, (212) 213-2328

The Tasting Room - Chestnuts, minus the open fire and paired with sweet, tender butterfish, are served sauced and savory at this Nolita establishment.
264 Elizabeth Street, (212) 358-7831