Where to Eat Fort Worth
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Where to eat in Fort Worth right now: 6 restaurants with new menus for fall

Where to eat in Fort Worth right now: 6 restaurants with fall menus

Pinstripes burrata salad
That acorn squash is so autumnal. Photo courtesy of Pinstripes

Fall has arrived, and local restaurants are marking the changing of the season with a change in menu. Fortunately for diners, there's more to it than pumpkin spice. There's decadent burrata salad, pastas, roasted squash, and even seasonal ice cream.

If you're looking to eat seasonally, this month's Where to Eat is just for you. Here are six restaurants with new fall items.

Aventino's Italian Restaurant
Usually when falls rolls around, restaurants add heavier, more filling dishes. This long-running west side Italian spot goes against the grain by introducing salads. The Italian chopped salad features grilled chicken, arugula, artichoke hearts, and a housemade red-wine vinaigrette. Chef Chris Hight's play on a caprese salad comes with a bonus ingredient: prosciutto. And the rocket salad stars bacon, hard-boiled eggs, and spinach tossed in an orange-bacon vinaigrette.

Gypsy Scoops
Julie Markley's charming ice cream shop on the east side rotates flavors seasonally. Her fall lineup includes the return of her popular maple walnut, along with several new flavors: tres leches, pumpkin pecan pie, apple cinnamon, and the gloriously rich Texas whiskey pecan. Markley is also teaming up with Fort Worth-based Sweet Lucy's Pies for an ice cream-pie combo flavor to be announced later this month.

Piattello Italian Kitchen
The city’s best Italian restaurant introduces new menus like clockwork. For its new fall menu, there's bucatini with octopus and Calabrian chiles; strozzapreti with house-made sausage, brandy cream sauce, and broccolini; and butternut squash ravioli with brown butter, sage, and almonds. For lighter appetites, there's a roasted beet and farro salad with frisée, apples, mint, pistachios, and burrata.

Bowling-entertainment-and-eating spot has three new autumn-inspired dishes. A fall-themed salad has spinach, arugula, roasted butternut squash, Humboldt Fog goat cheese, pomegranate seeds, avocado, and spiced pecans in a maple-pecan vinaigrette. Burrata salad has roasted acorn squash, arugula, burrata cheese, and salted pumpkin seeds. San Marzano tomato soup has Carmelina-brand tomatoes, fennel, cream cheese, mascarpone, and shredded mozzarella.

Taste Project
Pay-what-you-can restaurant on the Near Southside recently rolled out several new dishes for fall. Among them: a big-enough-for-two mac and cheese made with cheddar, swiss, pecorino, and cotija; housemade veggie tamales stuffed with black beans, mushrooms, spinach, onions, and cotija cheese, then topped with spicy tomato sauce; and harvest pot pie with chicken, sweet potatoes, parsnips, carrots, and turnips. The real star may be the bread pudding, with layers of chocolate and peanut butter, topped with Texas whiskey sauce.

Velvet Taco
Late night taco shop in the West 7th area recently introduced a handful of new tacos, all of them brunch-inspired. There's a chicken and waffle taco, made with a thin-cut waffle in the shape of a tortilla, holding chicken tenders, peppercorn gravy, peppered bacon, red chile aioli, and maple syrup. The bacon and eggs taco brings together its two namesake ingredients, along with tater tots, charred poblano salsa, and chili butter. The restaurant's play on a Monte Cristo sandwich is comprised of strawberry jam, honey ham, gruyere, and strawberry jalapeño salsa, all on a flour tortilla dusted with powdered sugar.