New York’s Hottest Chefs Share Their Favorite Go-To Fall Dish

“Shepherd’s pie. It’s cooler now, and shepherd’s pie is a hearty meal that goes perfectly with an Oktoberfest beer. This is also an easy dish to prepare for when friends come over to watch football. Go Eagles!” Lloyd Phillips chef of Ippudo.

“I love fresh pappardelle with a ragù of different roasted mushrooms with plenty of thyme, garlic, black pepper, butter and pecorino. Also apples sliced, tossed with roasted peppers and eggplant marinated in red wine vinegar and mint, finished with chili flakes," Ryan Bartlow executive chef of Quality Eats.

“I’m really digging things that are warm and hearty. My favorite right now is hot, creamy Anson Mills’ colonial grits," Yvan Lemoine executive chef of Union Fare.

“Season changes always excite me. [My wife] Nancy loves a good Reuben this time of year. We recently put a smoked Wagyu brisket Reuben on the lunch menu, and I always crave meatballs in the fall. Our recipe was handed down to me by my mother," Tim Cushman executive chef of Covina.

“I always look forward to fall because this is generally when we get the first white truffles of the season. A simple yet rich and creamy risotto with plenty of Parmesan-Reggiano serves as the perfect vehicle to enjoy freshly shaved truffles," Alfred Portale executive chef and partner of Gotham Bar and Grill.

“I love grilled chicory—we use it multiple ways at Cherry Point, but usually we try to pair it with some acidic component. One of my go-to’s is a grilled Treviso salad with ricotta, balsamic vinegar, grapes, lardo and candied pine nuts. A great warm fall salad," Julian Calcott chef of Cherry Point.

“My go-to fall recipe is Apfelstrudel filled with Fuji, Jonagold and Braeburn apples topped with Creme Fraiche Schlog. When the leaves start falling, I think of flaky layers of pastry and unctuous apple filling," Sherry Yard chef and chief operating officer of iPic Entertainment Restaurant Division.

“My go-to fall dish is delicate squash béchamel. I was never a fan of squash, but slow roasting one whole and filling it with bechamel and cheese made me a believer. It’s comforting, heartwarming and reminds me of home," Sohla El-Waylly co-chef and co-owner of Hail Mary.

“Brussels sprouts are at their best in the fall and are one of my favorite vegetables. I love my Brussels pan-roasted and served with a fish sauce vinaigrette and tossed with raisins, grapes and toasted almonds," Thomas Chen chef and owner of Tuome.