Company Burger611 O'Keefe Ave., (504) 309-9422; 4600 Freret St., (504) 267-0320www.thecompanyburger.comThe turkey burger is topped with tomato jam, arugula and green goddess dressing. Meril424 Girod St., (504) 526-3745www.emerilsrestaurants.com/merilCrispy turkey necks are served with citrusy Crystal mojo sauce.
Cafe Sbisa1011 Decatur St., (504) 522-5565www.cafesbisanola.comThe menu includes butternut squash and shrimp bisque,
seafood-stuffed mirlitons with citrus butter sauce and crispy
prosciutto, and more. The Country Club634 Louisa St.,
orleans.comChef Chris Barbato's menu features sweetbreads with stewed white beans, veal jus and satsuma.
The Bombay ClubPrince Conti Hotel, 830 Conti St., (504) 577-2237www.bombayclubneworleans.comGnocchi Parisienne are topped with pork cheek Bolognese, nicoise olive gremolata and Asiago cheese. Compere LapinOld No. 77 Hotel & Chandlery, 535 Tchoupitoulas St., (504) 599-2119www.comperelapin.comCurried goat is served
over sweet potato gnocchi with cashews.
3127 Esplanade Ave., (504) 945-5635www.cafedegas.comProvencal-style ratatouille accompanies pan-seared rack of lamb and lamb merguez sausage with haricots verts, potatoes and smoked Vidalia onions. La Crepe Nanou1410 Robert St.,
(504) 899-2670www.lacrepenanou.comRatatouille made with eggplant, zucchini, bell peppers, tomatoes and onions fills
Andrea's3100 19th St., Metairie, (504) 834-8583www.andreasrestaurant.comGenovese cioppino includes mussels, clams, scallops, shrimp, lump crabmeat and squid topped with plum tomato sauce made with white wine, garlic and herbs and served over linguine. Avo5908 Magazine St., (504) 509-6550www.restaurantavo.comGulf fish cioppino features shrimp, mussels, chickpeas and spinach in tomato brodetto.
Angelo Brocato Ice Cream and Confectionary214 N. Carrollton Ave., (504) 486-0078www.angelobrocatoicecream.comSeasonal specials include pumpkin gelato. Blue Dot Donuts4301 Canal St.,
(504) 218-4866www.bluedotdonuts.comFall specials include pumpkin spice and sweet potato donuts.
Aline Street Beer Garden1515 Aline St., (504) 891-5774www.facebook.com/alinestreetbeergardenOn Wednesday, Oct. 19, the Little Hungarian Kitchen pop-up features dishes including schnitzel, German-style potato soup and bratwurst sandwiches. Cafe AdelaideLoews Hotel, 300 Poydras St., (504) 595-3305www.cafeadelaide.comHappy hour snacks include a schweinebraten pork finger sandwich.
Bacchanal600 Poland Ave.,
(504) 948-9111www.bacchanalwine.comSeared beef tongue is served with salsa verde, heirloom tomatoes and arugula. Del Fuego Taqueria4518 Magazine St.,
(504) 309-5797www.delfuegotaqueria.comSlow-cooked beef tongue and onions are available in tacos.
Apolline4729 Magazine St., (504) 894-8881www.apollinerestaurant.comSmoked tuna dip features poblano peppers and cream cheese and is served with saltines. Grand Isle575 Convention Center Blvd., (504) 520-8530www.grandisle-
restaurant.comSmoked sardine dip features cane syrup vinaigrette and hot sauce crisps.
The Backyard244 W. Harrison Ave., (504) 309-8767www.thebackyardnola.comMuffuletta deviled eggs are stuffed with olive salad and topped with crispy salami. Capdeville520 Capdeville St.,
(504) 371-5161www.capdevillenola.comvDeviled eggs feature remoulade and lumpfish caviar.
1000 Figs3141 Ponce de Leon St., (504) 301-0848www.1000figs.comRoasted carrot and walnut dip is served with flatbread. Angeline1032 Chartres St.,
(504) 308-3106www.angelinenola.comPan-fried rabbit milanese is served with smoked carrot puree.
August301 Tchoupitoulas St., (504) 299-9777www.restaurantaugust.comPotato gnocchi are tossed with blue crab and black truffles.