During fall and winter, you are guaranteed a delightful meal of seasonal tastes at any of the venerable and well-attended restaurants around Seattle. These established chefs are likely to include various pumpkin courses, including Ethan Stowell (especially Italian-themed Tavolata), Maria Hines (Tilth and others), Matt’s in the Market, Jerry Traunfeld’s Poppy, John Sundstrom’s Lark and many, many more. But we dug a little deeper to root out some surprises that may have eluded you. These hideouts are tucked away in Seattle neighborhoods, but are favored in their communities for thoughtful, delicious food that is artfully prepared.

Sutra – Vegetarian Cuisine
1605 N. 45th St.
Seattle, WA 98103
(206) 547-1348
www.sutraseattle.com

Just north of Lake Union in an intimate setting in the Wallingford neighborhood, Sutra prepares a unique vegetarian menu each day, with intense focus on organic ingredients and a keen palate of flavors. The community-style dining reflects its commitment to sustainability and holistic business practices in a thoroughly urban setting. Sutra is often singled out for its soups, which can include pumpkin and various other squash in season. Vegetarians and vegans flock to Sutra, but meat eaters have considered converting after a memorable meal here.

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Pie Bar
1361 E. Olive Way
Seattle, WA 98122
(206) 257-1459
www.piebarseattle.com

Pie Bar is just what it sounds like: pie and booze. On top of that, it’s located in a pie-shaped building. The 21-and-over-only restaurant combines the talents of its owners, award-winning pie-maker Alyssa Lewis and her mixologist twin sister, Natalie Delucchi. Their menu consists of weekly rotating fruit and classic pies (such as berry, apple, coconut and peanut butter, to name a few). In season, there will be pumpkin pie. You can enjoy your pie there and wash it down with a “pie-tini,” a pie-infused martini. If that’s just too much pie for you, Pie Bar also bakes a few savory pies and quiches, and offers microbrews on tap, wine and cider. If your sweet tooth still isn’t satisfied, there is always an imperial stout float. You can get your pie to go at the walk-up window. So head to the Melrose district on the west edge of Capitol Hill, have your pie and a cocktail, too.

Il Corvo Pasta
217 James St.
Seattle WA, 98104
(206) 538-0999
www.ilcorvopasta.com

Il Corvo Pasta is open only for lunch Monday through Friday at its downtown Seattle location. The menu of handmade pasta changes daily according to the whim of chef-owner (and pasta maker) Mike Easton and the seasonal ingredients that give him inspiration that day. There may be noodles or filled pasta tubes made from classic hard wheat semolina flour. Or you may find other sultry shapes composed with the flour of other grains, such as farro or buckwheat. The textures, shapes and sauces are influenced by the seasons. If you’re in luck, pumpkin ravioli will be on the menu this season. The menu is posted each day on Facebook and Twitter. And fans know to get there early. If he runs out of pasta, well, he’s out.

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Buddha Ruksa
3520 S.W. Genesee St.
Seattle, Washington 98126
(206) 937-7676
www.buddharuksa.com

Across the West Seattle bridge, just off Fauntleroy and 35th Avenue Southwest, Buddha Ruksa (pronounced poot-ta ruck-suw) succeeds in combining the hallmarks of Thai cooking—sweet, sour, salty and bitter flavors—in artful dishes prepared with Pacific Northwest ingredients. The authentic dishes are prepared under the direction of co-owner Anucha “Nui” Onongard, a native Thai with several years of restaurant experience in both countries before opening his small neighborhood eatery. There are many delicious dishes to try. You can’t go wrong. But for a pumpkin-focused meal, it must be the traditional Thai prawn and pumpkin in red curry sauce with cubes of pumpkin swimming in the coconut-based sauce.

Geraldine’s Counter
4872 Rainier Ave. S.
Seattle, WA 98118
(206) 723-2080
www.geraldinescounter.com

Located in south Seattle in the heart of the historic Columbia City neighborhood, Geraldine’s offers modern American comfort foods like fried chicken, fish ‘n chips, meatloaf, nachos, tacos, chili, sandwiches, salads, locally made ice cream and pie ala mode. It also serves its breakfast menu all day, which always includes a “pancakes of the day.” Geraldine’s rotates flavors every day. In season, it will include pumpkin pancakes in the rotation. So, it might take some planning to arrive on pumpkin pancake day.

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Carole Cancler is a freelance writer covering all things Seattle. Her work can be found on Examiner.com.