The Statesman asked local chefs of note to pick their favorite autumnal dishes, and they answered agourdingly. Paul Hargrove at Trace likes their fall garden salad with "Texas apples, dried figs, roasted local squash, roasted baby carrots and toasted pumpkin seeds," while Ned Elliott at Foreign and Domestic recommends their roasted acorn squash curry, saying, "It's totally '80s" because of its acorn shell "bread bowl." Read on for more dish-pimpage. [Statesman]
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