Make way for maple this fall as the rich ingredient spreads beyond humble stacks of flapjacks. Chefs are using Vermont’s pure product in glazes for fish and meats, sauces and spreads for burgers and appetizers, and reductions in all kinds of pastries and desserts. New Hampshire’s Stonehurst Manor serves it up on sausage pizza, and New York’s Angry Orchard blends it with barrel-aged cider.
Browse the photos above for maple variations on menus across America, and see more fall flavors below.
In Chicago, Hub 51 serves the Barrel-Aged Red Eye with a touch of maple syrup, Whistle Pig and cold-pressed coffee.