Phoenix may not have the traditional, idyllic version of fall with leaves changing and a crispness in the air. Despite what the Valley may lack in typical cues, local eateries, bakeries, coffeehouses and bars are making up for it with items that celebrate the tastes and toasts of fall.
Here are 11 places around the Valley where you can sample seasonal ingredients and flavors.
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Over Easy's fall menu includes black bean tostadas, Pumpkin Bread French Toast and an iced pumpkin chai.
Over Easy
Over Easy
Multiple locations The breakfast, brunch and lunch restaurant has dropped its seasonal menu, which includes two items that lean into the season’s most loved, or loathed, gourd.
Over Easy’s
Pumpkin Bread French Toast features house-made spiced pumpkin bread, caramel sauce, gingersnap streusel and powdered sugar. Over Easy’s 12 Valley locations are also offering an iced pumpkin chai to drink. The riff on a pumpkin spice latte replaces espresso with chai tea, features whipped cream and comes with the option to spike it with vanilla-flavored vodka or cinnamon-flavored whiskey.
Beckett’s Table
3717 E. Indian School Road The seasonal menu at
Beckett's Table is giving us all the cozy fall vibes. Start with an order of charred Brussels sprouts with honey mustard, parmesan and herbs. Mains include a comforting green chile pork stew served with a corn fritter and roasted garlic crema. Or, opt for the rotating veg plate. This week, for example, the restaurant is serving winter squash, Swiss chard, smoked onion and roasted pepper enchiladas in a Guajillo chile enchilada sauce, along with a salad of pickled beets, tomatoes and radishes. The fig and pecan pie weds two of fall's most notable flavors and is served with citrus zest cream cheese ice cream.
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Head to The Parlor this fall for the annual favorite Autunnale Pizza.
The Parlor
The Parlor
1916 E. Camelback Road There are near-endless pizza options in the Valley. One of the exciting things about
The Parlor’s pies is that they’re topped with less traditional ingredients. Case in point: the Autunnale pizza. Available in a small or large format, the pizza is topped with sweet potato ricotta, prosciutto, caramelized onions, fig jam, arugula and salted almonds. For the carb-averse, there’s a sweet potato and kale salad that draws on similar ingredients, adding pickled apple, goat cheese, citrus and chile vinaigrette.
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Greenwood Brewing's Harvest Diem Spiced Ale, left, includes a honey-drizzled cinnamon-sugar rim.
Sara Crocker
Greenwood Brewing
922 N. Fifth St. Fall gives way to maltier beer styles that are perfect for the season.
Greenwood Brewing’s Harvest Diem Spiced Ale adds notes of warm cinnamon, nutmeg, allspice and ginger without going overboard. But, the ale gets a little extra zip courtesy of a honey drizzle and cinnamon-sugar rim. Those taking the beer home aren’t left out of this upgrade; to-go beers also come with DIY packets so you can dress your glass yourself.
Frutilandia
Multiple locations Frutilandia, the dessert shop, known for its raspados, aguas frescas and milkshakes, has a new seasonal shake for fall. The Pumpkin Pecan Shake, is topped with whipped cream and one of the season's more controversial sweets: candy corn. The shake is available at Frutilandia's 10 Valley locations until Nov. 15.
Pubblico Italian Eatery
5813 N. Seventh St. 7001 N. Scottsdale Road, No. 184, Scottsdale Among the items on the menu at
Pubblico Italian Eatery is butternut squash and scallop risotto. The dish is made with arborio rice, tossed with roasted butternut squash, butter and parmesan cheese and is served with three pan-seared jumbo scallops.
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Chacónne Patisserie’s banana date cake features a toffee coconut topping.
Chacónne Patisserie
Chacónne Patisserie
Multiple locationsEnjoying a pastry crafted by James Beard Award nominee Mark Chacón is always a good idea, and there are more ways to find
Chacónne Patisserie’s baked goods as
he delivers baked delights to an expanding list of
coffeehouses and restaurants around town. Among the bakery's offerings is a banana date cake with toffee coconut topping. The banana bread is sweetened with pureed dates and is then topped with flaked coconut that has been bathed in toffee sauce, a topping created by lauded pastry chef Helen Goh. After tasting it, Chacón says he reached out and asked if he could get permission to recreate the delectable recipe. Lucky for Valley baked goods fans, she said yes. The cake, which gets its toastiness from the topping as well as rich brown butter and a touch of toasted sesame oil, is offered year-round, and the patisserie is also offering seasonal treats including caramel apple cinnamon hand pies, pumpkin almond croissants and pumpkin cream cheese danishes with speculoos streusel.
Cider Corps
31 S. Robson St., Mesa Cider Corps, the Mesa-based, veteran-owned cidery, serves the hard version of the quintessential fall drink year-round. And, its ciders often take inspiration from other drinks and foods, infusing unique flavors into each sip. What better flavor to take inspiration from than pie? Cider Corps’ American Apple Pie is part of its All American red, white and blue pastry-style cider series. Cider Corps "white" apple pie cider draws on flavors of apple, cinnamon and fresh-baked pie crust.
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A Thanksgiving leftovers-style sandwich is among Wildflower's fall seasonal menu items.
Wildflower
Wildflower
Multiple locations The Arizona bakery and cafe chain
Wildflower has a fall menu offering eight seasonal breakfast, lunch and dessert items. Among them are a Thanksgiving leftover-like sandwich, a salad with roasted seasonal veggies and butternut squash ravioli. The Thanksgiving-inspired sandwich features turkey breast, bacon, cranberry walnut stuffing, cranberry sauce and herb mayo on stuffing bread and comes with a side. The Roasted Butternut & Greens salad includes baby kale, quinoa, grapes, red onions, roasted red bell peppers, goat cheese, toasted walnuts and balsamic vinaigrette, served with artisan bread. Lastly, the butternut squash ravioli is topped with roasted walnuts, cream sauce and nutmeg and comes with garlic bread.
Sweet Republic
Multiple locationsAs much as we’d like to slide into our cozy fall sweaters, the reality is temperatures are still summer-like, so there’s no shame in getting a scoop or cup. But, if you still want to lean into the season,
Sweet Republic has brought back Pumpkin Graveyard – a pumpkin spice ice cream with scratch-made dark chocolate wafer cookies. Not a pumpkin fan? Try the Brown Sugar Boba flavor which uses housemade tapioca pearls and Taiwanese brown sugar.
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Hula's Modern Tiki is serving four Halloween-inspired cocktails this month.
Hula's Modern Tiki
Hula’s Modern Tiki
Multiple locations Hula's is featuring four cocktails made just for for spooky season. Crafted by bar manager Corrie Turnbull, the drinks include a Pumpkin Spice Espresso Martini made with vodka, Hava Java cold brew, coffee liqueur, allspice dram and pumpkin puree. There’s also the light, creamy and refreshing Oogie Boogie Man, made with white rum pandan liqueur, pineapple, orange, lime, cream of coconut and bitters. And, the RedRum cocktail has body and herbaceousness thanks to gold rum, Frenet-Branca, pomegranate, blackberry puree, lemon and Angostura bitters.
