Here are 11 places around the Valley where you can sample seasonal ingredients and flavors.

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.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.
Greenwood Brewing's Harvest Diem Spiced Ale, left, includes a honey-drizzled cinnamon-sugar rim.
Sara Crocker