At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    
Share

3 New Fall Menus to Try Now

BY Allison Mitchell | October 16, 2017 | Feature Features

From sushi concepts to steakhouses, these restaurants are debuting seasonal eats just in time for fall.
Baltaire's Belgian endive salad ($16)

1. In celebration of its 20th anniversary, Innovative Dining Group has rolled out fresh fare options at beloved sushi concept Sushi Roku that bring a Japanese twist to favorites from Europe and North America. Highlights include avocado hanabi—truffle and soy-seasoned avocado over toasted crispy rice, tuna pizza topped with crispy mushrooms, balsamic, wasabi aioli and Serrano, bamboo rice risotto with dashi broth, shrimp, scallops and truffles, and a scrumptious Nova Scotia lobster tail accompanied by yuzu citrus butter for dipping. Forks up! Or should we say chopsticks? 141 Ocean Ave., Santa Monica, 310.458.4771

2. Over on San Vicente Boulevard, swanky steakhouse Baltaire is serving up belly-warming cuisine with a classic twist. Chef Travis Strickland’s fall menu features cravings from both land and sea. Top nods go to the Belgian endive salad with candied pecans, hazelnut vinaigrette and fourme d’ambert blue cheese, the organic Scottish salmon entree with English pea risotto and citrus beurre blanc, and the Alaskan king crab legs that can be served either steamed or chilled. And why not throw in a side of whipped sweet potatoes or grilled honey nut squash while you’re at it? 11647 San Vicente Blvd., Brentwood, 424.273.1660

3. For the vegan crowd, Crossroads Kitchen has a bevy of new plant-based items full of fall flavors. Start with the pear salad featuring grilled Warren pears, trevisio, almond ricotta cheese, spiced pecans and port wine vinaigrette before moving onto the butternut squash pizza topped with caramelized onions, spicy toasted pumpkin seeds, almond ricotta butternut squash puree, crispy Brussels sprout leaves and mustard greens. Wash it all down with a new cocktail from Jeremy Lake like Death and Taxes, a rich blend of scotch, sweet vermouth, benedictine and orange bitters. 8284 Melrose Ave., Los Angeles, 323.782.9245

Photography Courtesy Of: