Fall is a time to try something new on the menu

Pumpkin and apple have been flavoring menus since August, but Tuesday is the official first day of fall. To celebrate, a number of restaurant chains are tying new menu launches into the seasonal equinox. Some items reflect autumn flavors, but others go in different directions. It seems that operators think that September timing is right for a fresh start, trying out one new dish or ingredient or pushing flavor boundaries.

Autumn in Kyoto is the theme of P.F. Chang’s limited-time seasonal menu, and after 10 years, the chain is bringing back duck in new formats: Duck Wings and Duck Fried Rice.

The fried duck wings are tossed in teriyaki sauce and topped with toasted sesame seeds, Fresno peppers, and scallions and the fried rice features shredded duck julienne vegetables, edamame, fried shallots, kimchi, chile jam, chile-spiced butter, and a fried egg. Also debuting on this menu are Wagyu Egg Rolls filled with Wagyu beef, garlic, ginger, and julienne vegetables, finished with black garlic aïoli, plus two cocktails: the bourbon-based Kyoto Cabin and a Matcha Martini.

Mesquite-smoked brisket is a first for Jimmy John’s, on the menu for a limited time in two sandwiches. The Hickory Brown Sugar BBQ Brisket Sandwich layers the brisket with cheddar cheese, hickory and brown sugar barbecue sauce, fried onions, lettuce, and mayo on toasted French bread, while the Sweet & Spicy BBQ Brisket Sandwich includes all of those ingredients plus Jimmy Peppers — pickled, sliced hot cherry peppers.

Dirty sodas launched at Sonic earlier this year, but the fast-food drive-in is changing them up with fall-inspired flavors. Cherry Pie made with Coke blends cherry and vanilla flavors with sweet cream and cola; Blueberry Pie made with Dr Pepper combines blueberry purée, vanilla flavor, and sweet cream with Dr Pepper; and Harvest Berry made with Sprite is a mix of wild berry purée, cranberry and vanilla flavors, and lemon-lime soda. Cranberry Orchard Sweet Tea rounds out the collection.

Hot honey has evolved into a menu staple, this time spicing up mac & cheese at Piada Italian Street Food. The new Italian Hot Honey Mac & Cheese pairs the chain’s creamy mac & cheese with crispy chicken coated in a proprietary sun-dried tomato Hot Honey Crisp, bringing an Italian spin to the sweet-heat trend. The Hot Honey Crisp can also be added to any protein across Piada’s menu. It’s available this fall and into early 2027.

Also dipping into the hot honey trend is Freebirds World Burrito with its just-launched Extra Hot Honey Chicken Burrito. It features fajita white meat chicken, cilantro lime rice, black beans, pico de gallo, shredded cheese, and a drizzle of Mike’s Hot Honey Extra Hot. Guests can customize any size of the burrito with a sweet-heat kick or fire up any order with a shot of the extra-hot honey.

El Pollo Loco is making news with a new Cheesy Enchilada Double Chicken Bowl. It’s filled with a double portion of fire-grilled chicken, seasoned rice, pinto beans, Jack cheese, guacamole, sour cream, and salsa fresca, then finished with red or green chile enchilada sauce. To drink, there’s Caramel Apple ChataCoffee, a blend of Mexican-style horchata and iced coffee layered with caramel apple syrup, and for dessert, Pumpkin Pie Mini Churros with creamy pumpkin pie flavor and dusted with cinnamon sugar.

Nacho Fries get a new topping at Taco Bell with the debut of Diablo Ranch Steak Nacho Fries. This version includes fries loaded with grilled marinated steak and Hidden Ranch Valley Diablo Ranch sauce, Nacho Cheese sauce, shredded three-cheese blend, and pico de gallo. Taco Bell is also expanding its snack selection with Gordita Crunch Duos, a choice of steak or chicken layered in warm flatbread with melted cheese then enclosed in a crispy white corn shell with Chipotle Sauce, lettuce, and pico de gallo.

Also geared to snackers is the returning Crispy Chicken Crunchwrap Slider made with chicken nuggets, three-cheese blend, pico de gallo, and a choice of Diablo Ranch or Creamy Chipotle sauce wrapped in a flour tortilla and grilled.

Two non-burrito items rolled out at Bubbakoo’s Burritos. Apple Pie Egg Rolls are stuffed with cinnamon apple filling and topped with caramel sauce and powdered sugar; they come five to an order for $5.99. On the savory side are Crispy Cauli Bites with a choice of sauce. They can be ordered as a shareable starter or as a side for an entrée.

Pumpkin has arrived at Luckin Coffee for the fall season. The new Pumpkin Pie Latte launches on the first day of fall. It’s a blend of medium roast coffee, milk, and a rich spiced sauce with flavors of pumpkin pie. Available hot or iced, the latte is topped off with whipped cream and cinnamon.

Nothing Bundt Cakes introduced a new dessert for fall called Apple Pie Cake Pop-Up. The spice cake with cinnamon apples and brown sugar streusel runs through Sept. 27. Coming back to the menu is Biscoff Cookie Butter Cake, with the cookie butter baked right into the cake and also drizzled on top; the cake is also garnished with Biscoff cookies. It’s available through Oct. 11. Both flavors are part of the brand’s 10 Million Bites of Joy celebration, running through Oct. 4 with free cake giveaways, in-bakery sampling, and community events.

Casual-dining concept Burton’s Grill & Bar is getting into the Halloween spirt with a trio of Killer Cocktails. Hocus Pocus Spritz takes the summertime favorite into autumn with a mix of sparkling wine, Aperol, cranberry, and lemon, complete with a spider web-topped stirrer. Nightmare on Bourbon Street combines bourbon, spiced apple cider, and lemon with a skeletal hand clawing its way out of the glass, and The Great Pumpkin is made with vanilla vodka, coffee liqueur, pumpkin spice, and cream, garnished with a pumpkin-shaped orange peel.

A flavor-forward lineup welcomes fall at Dog Haus. Joining the permanent menu is the Hogfather, a bratwurst with bacon chipotle onion jam, chipotle aïoli, and miso ranch on a King’s Hawaiian roll. Also on offer is the Bacon Onion Jam Smashburger seasoned with Nashville hot rub and topped with El Gallo barbecue sauce; the Cali Chick sandwich composed of a grilled chicken breast with American cheese, avocado, tomato, arugula, and spicy basil aïoli on a sesame seed bun; and the Santa Fe, the same build with pickled jalapeños and shredded lettuce subbing for the tomato and arugula, topped with Cotija cheese and chipotle aïoli.

Garlic Cotija Fries, loaded Tot-Chos, and Pretzel Bites with cheese sauce and mustard aïoli round out the selection.

Apple, pumpkin, and banana infuse the fall menu at Playa Bowls. The Apple Cinnamon Crunch Bowl has an açaí base topped with diced apples, blueberry flax granola, walnuts, and banana, finished with a peanut butter drizzle and cinnamon, and the Happy Pumpkin Açaí Bowl has the same base topped with granola and banana, with the addition of coconut whip and pumpkin spice, then finished with a pumpkin butter drizzle and a chocolate hazelnut jack-o-lantern garnish. Last up is a Banana Cream Pumpkin Smoothie, a blend of banana, blueberry flax granola, pumpkin spice, and coconut milk layered over coconut whip and swirled with pumpkin butter.

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Pat plans and executes menu, food and drink stories for Restaurant Business and hosts the weekly Menu Talk podcast. She provides in-depth coverage of chefs, trends and menu innovation.