Daily Gather

Save your calories for this treat warm from the oven. Daily Gather’s apple cobbler starts with spiced Granny Smith apples topped with a sweet biscuit-and-oat crumble that is baked until bubbly, and then served with candied pecans, vanilla ice cream and salted caramel drizzled on top. Oh my!

Guard & Grace

Never one to rest on his laurels, chef Troy Guard has designed irresistible new menu items to embrace the fall season. At Downtown's modern — and quite dazzling — steakhouse, dine on oven-roasted salmon with charred cabbage, crispy potato and smoked tomato butter; pan-seared Gulf snapper with baby bok choy and cashew butter; Texas redfish on the half shell with Pontchartrain sauce and garnished with Gulf lump crab and shrimp; and luscious butternut squash ravioli. Lunch newcomers include smoked salmon dip with crème fraiche with tortilla chips and the Gulf shrimp po’boy with yuzu kosho remoulade.

Kolache Shoppe

Owner Randy Hines incorporates special local ingredients for two seasonal kolaches, which have become annual traditions at the Greenway Plaza and Heights-area bakeries. The Drunken Pecan Kolache is filled with rich cream cheese, roasted pecans and a bourbon cajeta (goat-milk caramel) from the goat-whisperers at Blue Heron Farm in Field Store, Texas. Like a handheld Oktoberfest celebration, the Oktoberfest Kolache combines a breakfast sausage patty, smoked provolone and garlic sauerkraut from local purveyor Scotty’s Foods. The specials continue through Oct. 30.

La Colombe d'Or

Chef ‘JB’ Babaran recently launched the new fall menus at La Colombe d’Or hotel’s Tonight & Tomorrow and Bar No. 3 featuring elevated French bistro cuisine with a seasonal twist. The dinner menu at the full-service restaurant boasts starters ranging from steak tartare Rossini to octopus al pastor. Stuffed Bandera quail, Le Lobster Royale, and braised bone-in short rib headline the entrees.

Guests visiting Bar No.3, its full-service bar on the ground level, can anticipate a new collection of seasonal craft cocktails, as well as plates like charcuterie and cheese, Gulf red snapper, a selection of chilled seafood, and caviar service. Indoor seating is available within the bar and adjacent bar library. An outdoor living room with a fireplace is accessible through the bar and the mansion’s front porch provides additional outdoor seating.

North Italia

Known for its hand-crafted and fresh approach to Italian dining, the upbeat Post Oak area eatery is rolling out its fall/winter menu on Oct. 26. New creations are focused on seasonal comfort ingredients like butternut squash, Fuji apple, figs, rainbow cauliflower and hazelnut. Expect dishes such as seasonal vegetable salad, braised short rib lumache and squid-ink tonnarelli (both new pasta shapes), roasted porchetta, Tuscan half-chicken, and butternut squash anolini. Its brunch menu also gets a sweet and savory update with cannoli French toast and a citrus-blossom cocktail.

Pier 6

Fall is the perfect time to escape to San Leon for an al fresco lunch by the sea — plus, the new three-course Chef’s Tasting Menu runs through Oct. 28. Chef Joe Cervantez is dishing a choice of five starters including heirloom tomato salad, fig and pistachio salad, or seafood gumbo; a main course of pan-seared golden tile, chimichurri-marinated bavette, or pecan wood-grilled half chicken; and finales of either coconut mousse, choco flan, or strawberry cheesecake tart.

Tobiuo Sushi & Bar

A new season brings vibrant new dishes to Katy’s favorite destination for sushi and modern Japanese cuisine. Highlights include the peach spice cocktail; sesame-crusted sea bass with Japanese curry and basil-mint pistou; seared scallops with charred corn-avocado purée; and artful Kabocha pumpkin cheesecake — a crowd fave with candied pumpkin seed, five spice and orange chai ice cream.

The Warwick

“Brunch has its own vibe,” says Warwick co-owner Rob Wright of its new one-of-kind brunch service. “We wanted to make sure our brunch service matched our other eclectic menus to ensure there’s something for everyone.” Expect weekend comforts including Warwick fried chicken and waffles; tres leches French toast, lobster Benedict, and oxtail hash. Its new Board Room Brunch platter is a stunner for four to five guests – think green chili hash, four eggs cooked your way, butter pecan waffles, muffins, fruit, candied bacon, sausage and croissants.

Along with hearty brunch cocktails, including the Hangover Bloody Mary (Tito’s, house bloody mix with celery, pickled okra, olives, candied bacon and blackened shrimp), groups can order a Martini Tree – six or 12 Casamigos Reposado lemon drops in a variety of flavors served in a showy tree-like display. ’Tis the party season!