Fall Feasts: Our Favorite Fall Meals from Hotel Restaurants

An Italian-inspired restaurant, Scampo changes up the menu every season -- even the pizza options change to match the weather. The prosciutto appetizer packs a lot of fall flavors with apple butter and pumpkin seed brittle and diners can round out their meals with the Italian apple cake topped with cider syrup.

Luce at the InterContinental - San Francisco is a Michelin-star winner. Tuesday through Saturday, the Versailles-born chef (who was invited to participate in the Food Network series The Next Iron Chef in 2009) serves up a seasonal tasting menu and during the fall months, seasonal additions lend an interesting twist to gourmet classics; lobster is paired with fall squash and scallops are wrapped up in pumpkin skin.

Opened by April Bloomfield and Ken Friedman, the power-duo behind New York's popular The Spotted Pig, The Breslin is a trendy favorite as well -- particularly after it was awarded a Michelin star this year. The menu changes monthly so the meals are always innovative and in-season. Though fallish treats like caramel popcorn and spiced almonds are always offered as starters, this month a pumpkin salad with pomegranate and a kale soup also make the dinner menu.

The chill of autumn may not have made it's way down to Atlanta quite yet, but it's special seasonal ingredients certainly have! At The Cafe, diners can go "apples to apples," starting with braised pork and seared apple risotto and topping off their meal with the roasted apple tart. And though it may not be a strictly autumnal thing (in the South, it's more of a breakfast-lunch-and-dinner thing), hot grits are especially tasty when the weather gets cool (at The Cafe, they're served alongside short ribs).

Serving up French-inspired, locally-sourced fare, Cafe Des Architectes is a popular spot for fine dining, just two blocks from Chicago's Magnificent Mile. This fall, the menu features a fall salad (served with spiced ricotta, braised apple, honey foam, and pumpernickel crumbs) but the real autumn dazzler is the 3-course chef's market selections, from which diners can start with roasted vegetables and sweet bread croquette, then enjoy a chicken breast with truffled apples, and end with sweet corn bavarois topped with candied pecans and maple ice cream.

The Jefferson's main eatery, Plume has a cozy, elegant atmosphere with fireplaces and chandeliers (and the restaurant is known for its extensive wine list). The dinners are top-notch, too, and this fall staples like duck and sea bass are spiced up with cinammon and apple puree. The restaurant will also be serving up fall-inspired dishes for the most important meal of the season; Plume is taking reservations for Thanksgiving Day, on which diners will be served an opulent three-course meal (and don't worry, turkey will be the main dish!)

Charlie Palmer at The Joule may celebrate fall all year long, with squash as one of the menu's signature staples, but this Thanksgiving the restaurant is going all out with fall courses and sides: everything from cranberry to apple puree to maple ice cream to pumpkin arancine will be served up this holiday.