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Eat and Drink

NYC apple dishes, drinks and desserts

Move over, pumpkin.

The plant is ubiquitous right now (especially in the spiced variety). But another seasonal fruit is inspiring dishes, desserts and drinks — apples. And with New York City being the Big Apple and all, it’s only appropriate to get your fill this fall. Here’s where.

The Meatball Shop’s duck and foie gras ball

The Meatball Shop is getting fancy. Starting Oct.
Photo Credit: The Meatball Shop

The Meatball Shop is getting fancy. Starting Oct. 6, the restaurant launches its new "Fancy Balls" program, featuring a dish made with a guest chef each month, available for a limited time at its flagship Lower East Side location. First up: owner Daniel Holzman's own duck and foie gras meatball, served with roasted apples and endive. Future collaborators are slated to include Dale Talde, Justin Smillie, Marcus Samuelsson and Ilan Hall. $14 (available starting Oct. 6 for dinner only, while supplies last); 84 Stanton St., 212-982-8895, themeatballshop.com

Rebelle’s blushing apple chausson

The Michelin-starred restaurant's new brunch menu features a
Photo Credit: Evan Sung

The Michelin-starred restaurant's new brunch menu features a variety of pastries from baker Melissa Weller, including this French-style apple turnover. The house-made puff pastry features Golden Delicious and Granny Smith apples, cooked with roasted beet, brown sugar, ginger and cinnamon. Available for dine-in and takeway. $5; 218 Bowery, 917-639-3880, rebellenyc.com

Schmackary’s poisoned apple crisp cookie

Among the new flavors at the cookie company
Photo Credit: Michaela Dowd

Among the new flavors at the cookie company are fall- and Halloween-inspired fare, including this apple treat. The oat cookie is made with Granny Smith apples, white chocolate chips, toffee bits, cinnamon, salted caramel and streusel (but no poison, of course). $2.75; 362 W. 45th St., 646-801-9866, schmackarys.com

Kat & Theo’s fig and apple dessert

The New American restaurant's new fall dessert menu
Photo Credit: Kat & Theo

The New American restaurant's new fall dessert menu from pastry chef Serena Chow includes this uber-seasonal plate of spiced apple compote, caramelized fig, crystallized pie crust, fennel pollen, fig jam-cream cheese ice cream and Grand Marnier whipped cream. $14; 5 W. 21st St., 212-380-1950, katandtheo.com

L’Artusi’s homemade apple poptarts

Poptarts aren't for kids anymore. Pastry chef Sarah
Photo Credit: L’Artusi

Poptarts aren't for kids anymore. Pastry chef Sarah Ewald recently introduced this breakfast-inspired dessert, featuring a brown butter-honeycrisp apple filling inside a flaky crust, drizzled with a generous amount of brown sugar icing. $8; 228 W. 10th St., 212-255-5757, lartusi.com

Bread Bakery’s apple babka

The bakery may be known for its chocolate
Photo Credit: Paul Wagtouicz

The bakery may be known for its chocolate babka, but this apple variety, with sliced apples, cinnamon and raisins, is only available for the fall season, so get it while you can. $14.95, two for $20, 18 E. 16th St., 212-633-2253

Crimson & Rye’s Daily Apple cocktail

Charlie Palmer's cocktail lounge is feeling the fall
Photo Credit: Dillon Burke

Charlie Palmer's cocktail lounge is feeling the fall spirit. Its Daily Apple cocktail features Bank Note blended scotch, Black Button apple pie moonshine, lemon, ginger, cardamom syrup and barrel-aged bitters. $16; 198 E. 54th St., 212-687-6692, crimsonandrye.com

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