Pumpkins. Good as beer. Good as lattes. Good as o’ lanterns. Good as... a whole bunch of things, actually.
Like these five things.
BRUNCH
Duck & Pumpkin Dim Sum
Where: Pubbelly. Made with: Duck and hunks of pumpkin lovingly encased in a steamed dumpling with oranges,
almonds, cinnamon and brown butter. The Great Pumpkin abides. Pairs well with: Bottomless Bloody Marys. And an extra notch on the ol’ belt.
MIDDAY COCKTAIL
Pumpkin & Ginger Margarita
Where: Shore Club. Made with: Pumpkin-ginger syrup, graham cracker, tequila, lime and a salt-and-pepper
rim. Pairs well with: A pool party. Obviously.
DINNER
Pumpkin-Spice-Latte Pork Belly
Where: Eating House. Made with: A glorious chunk of pork belly that’s been glazed in coffee with raw and
cooked pumpkin, smoked milk and Jacobsen Stumptown coffee salt. Pairs well with: A cup, starring your misspelled name.
DESSERT
Pumpkin with a Side of Pumpkin
Where: Yardbird. Made with: Pumpkin pie that’s been layered in a jar with pomegranate gelée and
gingersnaps. On the side: pumpkin donut holes filled with cranberry. Two desserts, one dish. We like those
odds. Pairs well with: A nap.
NIGHTCAP
Smoked Pumpkin Caipirinha
Where: SushiSamba. Made with: Fresh pumpkin puree. Cachaça. Mezcal. Lime. And a dollop of dry ice so that the
drink actually smokes. Clearly, dry ice is an exact science. Pairs well with: Another one.
