Autumn at Audubon

Autumn at Audubon: 6 Delicious Seasonal Dishes

When the fall season sets in, do you find yourself starting to crave comfort foods? We’ve got just thing. Walk down Beacon Street past Kenmore Square, just before the Brookline border and you’ll find Audubon. One of the city’s best all-day eateries and a favorite of TheFenway.com, Audubon serves lunch and dinner 7 days a week and brunch on Sundays. Take a break from the autumn chill and you’ll be greeted with the hospitable warmth of some of the friendliest folks in town. And, if it’s still nice out, take advantage of the final weeks of outdoor dining in the serene confines of its bamboo-lined patio.

With an all-day menu specializing in grilled vegetables, well-constructed sandwiches, build-your-own burgers, savory soups, and several salads, Audubon changes its menu often to suit the season. This week Chef Sergio Salas introduces the first updates to his autumn menu. Combining traditional New England fare with the flair of Salas’s Chilean home recipes, you’ll get a refreshing new take on fall flavors that you won’t find anywhere else.


“I have a tendency to go more Latin,” says Salas. “This menu is special to me because I think back to when I was a kid eating with my mom and what she taught me. I used to live in Chile for about six years, so I got to experience all of those different flavors that are so special to me.”

With more changes on the way, Salas and company have prepared a stellar selection of fall foods. From appetizers to entrĂ©es, there’s something for everyone here. And don’t forget to try their amazing new autumn cocktails while you’re at it.

So without further ado, here are a few of the season’s most-anticipated dishes that will have you craving an autumn night out in The Fenway.
 

Queso Dip: Nothing warms you up on a chilly fall day like piping hot Queso Dip. Made with a combination of Queso Chihuahua and pepper jack cheese, their version is topped with pico de gallo and served with housemade chips.

Brussels Sprouts: Everything tastes better with buffalo sauce, especially vegetables. Chef Salas serves up his seasonal veggie dish with Brussels sprouts tossed in sauce served with blue cheese crumbles and topped with shaved carrots and celery. It’s reminiscent of your favorite wing experience, but without the guilt.

Calamari: Taking fried calamari and combining it with chorizo, pee-wee fingerling potatoes, banana peppers, olives and a housemade red pepper sauce, this is a seafood dish with a spicy kick.

Flatbread: With an ever-changing grilled flatbread, Audubon’s fall offering is topped with ricotta cheese, arugula, and drizzled with a balsamic reduction.

Gnocchi: Cooler weather calls for heartier dishes and Chef Salas’s gnocchi seems like the perfect presentation. With fresh potato gnocchi combined with tri-color cauliflower, pine nuts, pickled pomegranate seeds, cipollini onions, Manchego cheese, and a marsala sauce.

Soup: And no autumn menu would be complete without a nice warming soup. Audubon and Chef Salas now offer a 100% vegan lentil soup.  

 

 

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