Now that jack-o’-lanterns are popping up in windows and porches as San Francisco gears up for Halloween, what better time to let you know where you can enjoy some scrumptious pumpkin dishes this fall. Creative chefs are using pumpkin and squash in appetizers, entrees and, our favorite, desserts. Here are five sweet and savory dishes you’ll want to try this fall:
1 E&O Asian Kitchen
Celebrate fall in the heart of San Francisco’s bustling Union Square district with E&O Asian Kitchen! This time of year, guests love Chef Sharon Nahm’s Butternut Squash Dumplings served with Thai red curry lemongrass sauce and basil oil.
314 Sutter St, San Francisco, CA 94108
Stop by Waterbar on the Embarcadero, not just for the incredible views, but also for Executive Pastry Chef Angela Salvatore's delicious ice cream sandwich that features pumpkin spice ice cream, ginger molasses cookies with toasted meringue.
399 The Embarcadero, San Francisco, CA 94105
3 The Restaurant at Wente Vineyard
Satisfy your sweet tooth with this Butter Cup Squash Pie with huckleberry, ginger and marshmallow. The Restaurant also serves up a warm, house-made pumpkin cinnamon bun with cinnamon sugar and cream cheese icing during Sunday brunch.
5050 Arroyo Rd, Livermore, CA 94550
4 Bluestem Brasserie
Chef Francis Hogan has created a number of savory options including a Stuffed Acorn Squash – a whole acorn squash filled with a mixture of apples, sweet potatoes, sunchokes, fennel then topped with Crescenza. Be sure you save room for Chef Curtis McDonald's interpretation of a Pumpkin Cheesecake using genoise as a base, then layering housemade apple butter and pumpkin pureé before topping with brûléed meringue, cranberry coulis, a pumpkin seed tuile and sugared cranberries. Yummy! Adam Jed (owner/Bar Manager) has created a pumpkin cocktail like no other, combining house made pumpkin pureé, pumpkin syrup, warming spices, and mezcal to create a delicious fall offering.
1 Yerba Buena Ln, San Francisco, CA 94103
5 Hog & Rocks
Chef Robin Song offers a delicious Pumpkin “Cheesecake” served with an unexpected topping. He starts with a base of house made pumpkin filling made with winter spices, cream cheese and whipped cream. He then creates a crumb topping from house made graham crackers tossed with pumpkin pie spices (cinnamon, allspice, ginger, nutmeg, star anise, clove, and black pepper). Each dessert is served with sorrel ice, which adds a bright acidity.
3431 19th Street, San Francisco, CA 94110