Harvest Dinners: Metro Detroit Restaurants Using Local Autumn Produce

By: Katie Goncalves | October 21, 2023
pumpkin salad with fresh autumn produce

As autumn places itself front and center with cooler weather and leaves falling, there is also a change in the things we tend to eat. We start to lean into heartier meals that embrace the flavors of the season and begin enjoying richer, fuller foods once again. Here in Metro Detroit, chefs at local restaurants are doing the exact same thing. They are updating their menus to reflect what’s readily available and using those items as the centerpiece of their dishes. If you’re in the mood for some delicious fall meals, check out these Metro Detroit restaurants using local autumn produce on their menus.


1701 Trumbull Avenue, Detroit

Folk Detroit has always been known for its seasonally rotating variety of foods and beverages. “Folk is your one-stop shop for delicious food, biodynamic wines, and specialty coffee. Folk offers a rotating food menu, inspired by the seasons and healthy eating. We pride ourselves on sourcing locally, sustainably, and ethically. Our food menu features delicious sandwiches, shareable plates, salads, and more, plus a rotating selection of decadent, homemade baked goods. We also have a full espresso menu featuring locally roasted coffee, specialty teas, and seasonal beverages. What makes our offerings special is our commitment to sourcing excellent quality ingredients from local vegetable, dairy, and egg farmers, and the highest quality meats and beverages. Our Fall menu will feature the return of warming soups, housemade hand pies, and weekend pastry specials – all featuring the best of Michigan Fall flavors like apple, squash, stone fruits, and more…We offer a relaxed and inviting atmosphere with delicious, locally sourced food and drinks, and we can’t wait to welcome you to our table!” says Rohani Foulkes, Founder/Owner/Operator of Folk Detroit

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Folk Detroit soup using fresh autumn produce
Photo courtesy of Taylor Douglas Higgins (Instagram: @_calma_tay)


23825 John R. Road, Hazel Park 

Mabel Gray is constantly changing their menu to reflect what is fresh and in season. There is never a set menu but everything is always handmade from scratch using ingredients from Chef Rigato’s extensive network of farms, butchers, and foragers. You can see their current menu on their social media platforms.

floral plate from mabel gray with a fried egg, orange sauce, and other greens
Photo courtesy of Mabel Gray


15 South Main Street, Clarkston

The Fed Community has been creating a community space in Clarkston since 2017. Their elevated takes on comfort food keeps people coming back for more. Their food and cocktail menus rotate seasonally to include flavors and ingredients that align with the time of year.


1500 Woodward Avenue, Floor 2, Detroit

Wright & Company is known for their small plates concept in the heart of Downtown Detroit. James Beard nominated Chef/Partner Marc Djozlija and our Executive Chef Kyle Schutte creates seasonal menus based on fresh ingredients. For fall, they currently are offering a Salad of Fall Pears, Crispy Broccolini, and a Michigan Mushroom Pate.


112 Catalpa Drive, Royal Oak 

Golden State Chef Co. makes your life easier by creating delicious grab-and-go meals that are ready to heat and enjoy. Their menus change weekly so you’re always getting something new and fresh. Their meals are made from scratch with fresh, whole vegetables and proteins. Many of their options are gluten, soy, and dairy-free.

hearty stew with autumn produce using carrots, cabbage, beef, and more


3921 Second Avenue, Detroit

Selden Standard brings locally sourced ingredients to each of their menu items that are sized perfectly for sharing. Their menus rotate frequently to reflect what is the freshest and currently in season. In the fall, you’ll notice the menu leaning more heavily into squashes, mushrooms, and potatoes.


250 West Larned Street, Detroit

Apparatus Room is located in the Detroit Foundation Hotel and offers New American cuisine. The open kitchen, helmed by Chef Rece Hogerheide produces shareable tavern fare and hearty entrees using some of the best ingredients from our Michigan Farmers. The Apparatus Room is open daily for breakfast, brunch (weekends only), lunch, and dinner.