USA TODAY 14T SUNDAY, OCTOBER 5, 2014 TRAVEL DISPATCHES AUTUMN FLAVORS WE’RE RICK OSENTOSKI, USA TODAY SPORTS It’s the season to enjoy crisp apples, ripe Detroit fans love to soak in their FALLING city’s successes on the field. pumpkins and chilly nights with glowing fire­ places. Many restaurants across the USA are Detroit is No. 1 transforming and enhancing their offerings to in sports cities reflect the season with an assortment of season­ al menu items that incorporate the delectable The winners of the 10Best Readers’ Choice Awards for Best flavors of autumn in their dishes. Marla Cimini City for Sports are in. Nominees selects some fall favorites for USA TODAY. in the contest, sponsored by USA TODAY and 10Best.com, were FSWEET POTATO CANNELLONIOR chosen by a panel of experts and LAS VEGAS then voted on by the public. Despite the warm desert SMOKED PUMPKIN sunshine, Culinary Dropout at TORTELLONI 1. Detroit the Hard Rock Hotel and Casino PHILADELPHIA 2. Indianapolis offers diners a robust seasonal A hotspot in Old City 3. Dallas/Fort Worth specialty, the sweet potato can­ Philadelphia, High Street 4. Chicago nelloni. Thinly sliced sweet on Market offers a smoked 5. Green Bay potatoes are wrapped around del­ pumpkin tortelloni made 6. Boston icately smoked shallots, mush­ with smoked kabocha 7. Ann Arbor, Mich. rooms, snap peas and Parmesan squash (kobocha is Japa­ 8. Pittsburgh cheese to create a full-flavored nese for “western pump­ 9. New Orleans autumn dish. The plate’s fresh in­ kin”), which has a velvety, 10. Oakland gredients succeed in producing smooth consistency and a a palate-pleasing and health- deep orange color. The CHIME IN conscious seasonal delight. smoked filling is puréed A new Readers’ Choice contest with brown butter and category launches each week. To vote for Best American Riverfront, warm cream infused with visit 10best.com/awards/travel/. sage, which is grilled to You can vote once a day. achieve a distinctive, charred flavor. Meanwhile, the rye is served in very thin toasted shards and placed randomly on the plate for an added crispy texture. TAVISTOCK RESTAURANT COLLECTION PROSCIUTTO WRAPPED SCALLOPS LOS ANGELES Pan-seared and butter-basted with thyme and garlic, the scal­ lops at Napa Valley Grille are served over maple butternut squash puree, with a Fuji apple and Brussels sprouts salad tossed in a cider-cumin vinaigrette with just a dash of aged balsamic. Says executive chef Taylor Boudreaux: “These scallops showcase some of the best things about fall. … Fresh apples and maple syrup add an extra layer of flavor that truly speaks to the season.” And since HOTELTONIGHT.COM nothing wraps up an autumn- The HotelTonight app now lets you inspired dinner better than an book rooms a week in advance. apple dessert, Napa Valley Grille also features an heirloom apple tart tatin, a classic French tart HotelTonight with puff pastry crust, served à la mode with homemade calvados opens booking ice cream. window wider BANANA CREPE DENVER HotelTonight, the last-minute A hidden oasis in the middle of booking mobile app, will now let downtown Denver, the lovely JASON VARNEY travelers book rooms up to seven Bistro Vendome has a charming PUMPKIN CHOCOLATE CHIP PUMPKIN-CHOCO-CHIP days in advance. outdoor patio — and offers an WHOOPIE PIE CRISP CAKE Call it Hotel Next Week. array of delectable seasonal BANGOR, MAINE ATLANTIC CITY The move pits the company specials throughout the year. The fall season means all A big winner in all respects, against more established web­ And their desserts are just as things pumpkin at Dyserts, a fam­ this seasonally spiced, moist sites such as Travelocity, Expedia dreamy as the ambience. Their ily-owned and -operated 24-hour pumpkin cake is served at the and Kayak that already have apps signature French-style banana casual restaurant/truck stop that Palace Court Buffet and studded allowing travelers to book hotel crepe dessert combines an exclu­ has been serving hungry guests with rich chocolate chips and rooms in advance. sive house-made bananacream for more than 40 years. A season­ hints of cinnamon, nutmeg and Sam Shank, CEO and co- cheese mousse drizzled with a al favorite is their homemade RANCHO VALENCIA RESORT & SPA honey. When blended, the high­ founder of HotelTonight, which dollop of rich cognac caramel pumpkin chocolate chip whoopie est-quality pumpkin filling and launched in late 2010, says the sauce. This sweet creation is pie, a true twist on the original PEACH FRITTERS bittersweet chocolate morsels company decided to expand the served along with blended dessert. Available with either tra­ RANCHO SANTA FE, CALIF. create a silky smooth texture. window in which customers can crunchy house-made granola. ditional or cream cheese filling, This fall, Veladora, the fine- Topped with salty, crispy oatmeal book rooms because there is de­ these popular favorites have been dining restaurant at the luxurious streusel, it’s an ideal accompani­ mand for it. attracting avid fans who keep Rancho Valencia resort, is offer­ ment to a steamy cup of coffee on For their part, the major online coming back for more. Still crav­ ing its signature rustic peach frit­ a crisp fall evening. travel agencies have tried to tap ing pumpkin? No worries, this es­ ters, made with grilled farmer’s into the niche market of last-min­ tablishment also offers pumpkin market yellow peaches and spicy WISCONSIN CHEESE CURD ute booking. Expedia has a pie, pumpkin bread and even cinnamon cream, developed by STUFFED MEATBALLS “Tonight” section, Orbitz has pumpkin pancakes. the eatery’s pastry sous chef, Ste­ CHICAGO “Nearby & Available Tonight,” phanie Tesnow. She says: “Yellow Meet the new meatball: The and Travelocity has “Deals WALLEYE TATER TOTS peaches are so sweet — and to Windy City’s Atwood restaurant Tonight.” MINNEAPOLIS have them warm and grilled features an autumn spin on a But so far, HotelTonight has These tots are a grown-up brings out the sweetness and cre­ classic favorite. This eatery’s had the dominant app in this CAMERON R NEILSON version of the childhood favorite. ates the perfect texture. And who zesty cheese curd stuffed meat­ space, says John Burns, president A mild whitefish, walleye begin doesn’t like anything fried?” balls feature spicy tomato sauce of Hospitality Technology Con­ SPICED DUCK BREAST their migration in autumn. At the topped with herb bread crumbs sulting in Scottsdale, Ariz. Typi­ NEW YORK CITY Six 15 Room, executive chef Kris MARYLAND STRIPED BASS blended with basil and parsley, cally, customers are able to get This autumn entrée at The Re­ Koch works with local fishermen WEST HOLLYWOOD, CALIF. creating a vibrant emerald color. 30% discounts on hotel rooms. gency Bar and Grill embodies the who catch an abundance of wall­ At Herringbone, seasoned Executive chef Brian Millman ex­ In addition to the week-ahead season, encompassing black bar­ eye, so everything is always roasted potatoes and spiced plains: “Since we have access to booking, the updated Hotel- ley, dried cherries and pistachios. served up fresh. His tater tots mix charred chorizo complement the best cheese curds just to the Tonight app will have themed Executive chef Dan Silverman walleye with Yukon gold pota­ each other while the sunchoke north, in Wisconsin, this meatball “playlists” of hotels such as best points out, “The duck and cher­ toes, thyme and chili flakes and puree adds an unexpected but­ dish seemed like a perfect fit. We places to book for weekend beach ries are a classic combination, fried in bread crumbs. Served tery taste to an already silky fin­ caramelize the meatballs and fin­ getaways and hotels with great and the black barley is an inter­ with homemade tartar sauce, the ish. The dish’s sauce Americane, ish them in the sauce.” pools for Sunday Funday. The app esting and healthy grain with a tots really pack a tangy punch. which uses a base of lobster stock, will be available for iPhone, iPad, nutty flavor profile.” With the sa­ adds a strong boost of seafood es­ and any Android device or Win­ vory pistachio salsa providing a sence to the striped bass. Execu­ dows phone and tablet. burst of color and a distinct tex­ tive chef Brian Malarkey created ture, it combines well with the this dish to embody the vision of Nancy Trejos duck, enhancing the barley and the restaurant. He says, it’s truly sweet-tartness of the cherries. “fish meets field.” .