Autumn is a great time of year for a foodie. But a bountiful harvest is also the first sign that winter is coming. So, how do you hold onto that bounty through the lean months? By pickling, of course! Many OpenTable restaurants have mastered the simplicity and economy that comes from making their own pickles, giving diners a range of newfound textures and flavors. Here are six picks for restaurant pickle programs that bring you harvest-time veggies all year round.
Miller Union, Atlanta, Georgia
“There are three basic ways of putting up pickles,” says chef Steven Satterfield of Atlanta’s Miller Union. “Natural fermentation, vinegar brine, and quick pickles. We do them all.”
Satterfield, author of the Root to Leaf cookbook, makes his Hilda’s Icebox Pickles based on his grandmother’s recipe using cucumbers and a cold vinegar brine. He uses a hot brine solution for sunchokes and radishes, and a full vinegar solution for pungent items like sweet Vidalia onions and shallots. [Photo by Kelly Blackmon]
Jacob’s Pickles, New York, New York
In New York City, Jacob Hadjigeorgis has brought the Lower East Side pickling tradition to the Upper West Side, brining up everything from traditional dills to Thyme Jalapeño and Candy Red Beets pickles. The restaurant is host to a seasonal “Pickle Lab Series,” which currently features pickled fall vegetables, such as pumpkin, butternut squash, and okra.
Brick & Bottle, Corte Madera, California
The Michelin Bib Gourmand-recommended eatery incorporates pickles into many of its dishes, from a diced pickled cabbage and onion, used as a topping for its hamburgers, to a composed pâté plate with multiple cured and pickled components. “We do not try to reinvent the wheel,” explains general manager Brandon Parkhurst. “Many of our cured dishes are takes on classics. However, what we do in our kitchen is take high-quality ingredients and treat them with the utmost care.”
Iron Gate, Washington, D.C.
In Washington, D.C.’s Dupont Circle neighborhood, chef Anthony Chittum serves a tasting menu in their historic carriage house dining room, where the first course is a series of small tastes from the kitchen that always features something from their pickle pots. These can vary from bread and butter sunchokes, green beans and bird chilis, and zucchini, to name but a few. Many of the pickles are displayed in the dining room in jars that frame the open kitchen.[Photo by Samer Farha]