Juniper & Rye Just Dropped Their Fall Menu — And It’s Their Best Yet

If you’ve been sleeping on Juniper & Rye, Chef Mara Bennett’s new fall menu is your wake-up call. The Cobble Hill kitchen has always done live-fire cooking well — but this season’s menu leans further into the wood and smoke than ever before. The dry-aged duck breast is back, now paired with a roasted quince and juniper jus that earns the restaurant’s name twice over. Coal-roasted carrots have been elevated with whipped tahini and toasted pepitas — a vegetable dish that genuinely competes with everything else on the menu. The real standout is the new rye spaetzle, made with house-milled grains and finished in brown butter with crispy sage. It’s the kind of dish that sounds simple and tastes like someone really thought about it. For dessert, don’t skip the salted maple custard. It’s autumn in a ramekin. What to order this season: • Coal-roasted carrots with whipped tahini • Rye spaetzle with brown butter and crispy sage • Dry-aged duck breast with roasted quince • Salted maple custard The B&S Take: Fall menus live and die by whether the kitchen actually uses the season or just names things after it. Juniper & Rye uses it. This is worth the trip from Long Island — and worth the reservation wait from anywhere in Brooklyn. Visit: 227 Baltic Street, Cobble Hill, Brooklyn · juniperandrye.com