A Taste of Autumn: ATC Head Chefs Unveil the 2025 Seasonal Menu

As the leaves turn golden and the air cools, the ATC’s head chefs, Chris Reali and Craig Knudsen, have crafted a menu that embodies the rich, comforting flavors of autumn.

We sat down with them to explore their inspiration, unexpected pairings, and the dishes that define the season.

DISH THAT DEFINES AUTUMN

Chris Reali: Autumn Harvest is a true tribute to the season. Mushrooms, a symbol of autumn, take center stage in this dish. We play with different textures and temperatures—warm, crunchy mushroom croquettes, a silky mushroom mousse, and dehydrated mushrooms that mimic fallen leaves. It’s a feast for both the palate and the eyes.

Craig Knudsen: Our Tea-Smoked Quail with Pearl Barley Risotto, Compressed Grapes, and Tarragon Jus perfectly captures autumn’s essence. The smoky quail and hearty barley risotto bring warmth, while the sweet grapes and aromatic tarragon jus add an unexpected depth.

Craig Knudsen: The Knuckle Sandwich with Drunken Prunes, Smoked Ham Hock, Cornichons, and Celeriac Purée is the hidden gem of the menu. It’s packed with complex flavors and textures that deserve a standing ovation.