Thanksgiving dinner usually asks for a plate, a fork, and enough room for seconds. Harry’s Bar & Burger has compressed the whole idea into something that fits between two hands. Its seasonal slider returns with crispy fried chicken, cranberry sauce, stuffing, mayonnaise, and warm gravy on a Martin’s potato roll, which may be the clearest sign that fall has officially made it onto the menu.
Across Chow Fun Food Group’s restaurants, though, the season looks considerably broader than turkey and cranberry. At Ten Steak & Sushi, colder-weather ingredients take a more polished turn with roasted butternut squash, parsnips, honey cider, cranberries, and black garlic molasses appearing across the dinner menu. Behind the bar, the Brown Butter Sour combines butter-washed Maker’s Mark with amaretto, cardamom, cinnamon, and lemon, while the Cigarillo brings espresso and butter-washed bourbon together before arriving smoked tableside.
Xaco Taco heads in a smokier direction with the Fuego de Campo, a cocktail built with reposado tequila, mezcal, chocolate liqueur, piloncillo, torched marshmallow, smoked salt, and graham cracker. The same menu still leaves room for familiar autumn comfort, including slow-cooked brisket tacos and pumpkin-spiced tres leches finished with vanilla whipped cream and pepita brittle.
The season stretches a little farther north at Oz Tacos & Tequila in Lincoln, where crispy pork belly meets apple pico in the Seoul Belly taco and the Ozchata tops vodka, Kahlua, and horchata with salted maple cold foam and cinnamon.
Taken together, the menus make a better case for fall than another round of pumpkin spice alone. There’s cider and cinnamon, certainly, but also mezcal, black garlic, apple pico, brown butter, and enough gravy to turn a slider into November dinner. Visit ChowFunFoodGroup.com for restaurant locations, menus, and additional information.
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