Fresh off his victory lap celebrating the Iron Chef America victory he helped cinch with his partners in Amis — Marc Vetri and Jeff Michaud — Chef Brad Spence is pretty psyched about the new autumn menu he just rolled out. “Fall is, like, my favorite season,” he told Grub Street. “Squash, apples, pears and pumpkins — I try to incorporate all those classic autumn ingredients into the menus.” The seasonal upgrades are the result of some serious R&D; he conducted with his staff over recent weeks. “Typically we start taking stock of the ingredients that are about to come into season a few weeks before changing the menu over,” he explains. “Then we start testing different dishes, eating them and talking about them. Then we put the dishes we like on the menu.”
Some of the new menu’s highlights include Roasted Squash, with vincotto and walnuts, Shaved Fall Vegetable Salad, with date vinaigrette, Almond Dusted Sweetbreads, with fennel marmalade, Abbacchio con Patate, roasted lamb with potatoes, and Nosec (pork stuffed cabbage) with creamy polenta. Click here for the entire menu.