It’s October, and Seattle eateries have concocted some delicious tricks and treats. Read on for this month’s food and drink specials, which range from the spooky (pig’s blood ice cream?!) to the sweet (sourdough apple cobbler). For more food and drink inspiration, check out our complete food and drink calendar.
Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes Chef T’s Vanilla Date Cake, a collaboration with chef Tarik Abdullah with date cake vanilla bean ice cream spiced with poudre forte (a peppery spice blend dating back to the Middle Ages); Pumpkin Pear Pie, pumpkin and pear ice cream with a pie crust crumble; Apple Cheddar, Honeycrisp apple with cheddar cheese; Roasted Cherry Tomato, a roasted sweet cherry tomato ice cream; Zucchini Brownie Batter Chocolate Chip, a roasted zucchini and chocolate ice cream with brownie batter swirls; Brown Butter Pecan, a brown butter ice cream with hints of rosemary and candied pecans; Filipino Fruit Salad, a cream cheese ice cream layered with fruit cocktail; and Coconut Salish Salted Caramel, a dairy-free coconut ice cream with Salish Sea salted caramel.
The vegan ice cream parlor and bakery introduced a Pumpkin Spice Latte flavor made with Cafe Mam espresso and organic pumpkin spice syrup, and a Cookies & Cream flavor made with Newman-O cookies blended into vanilla ice cream.
Frankie & Jo’s
The plant-based ice creamery’s trio of October flavors include All the Trees, a returning fall favorite with house-made apple butter and pecan shortbread cookies swirled through bay leaf ice cream; Heirloom Caramel Corn, made with non-GMO heirloom black popcorn with dry-burned caramel sauce in a cashew and coconut base; and Smoked Fig Leaf and Chocolate, with cold-smoked fig leaves steeped in a cashew and coconut base with melted smoked chocolate, candied Oregon hazelnuts, and fig-balsamic caramel.
Hold onto memories of summer campfires with Honest Biscuits’ s’mores biscuit, made with Theo chocolate chunks, organic graham cracker, and house-made marshmallows (available through the end of the month).
The dessert emporium’s molten cake of the month is a Caramelized Banana Split with dark chocolate cake filled with caramelized banana ganache and topped with vanilla ice cream, rye whiskey caramel sauce, whipped cream, crunchy banana chips, and a local vegan maraschino cherry. Their shake of the month is the Tahini Brittle Vegan Shake, made with Frankie & Jo’s brown sugar vanilla ice cream blended with tahini and house-made sesame seed brittle. There’s also a fall menu that was introduced last month, with a Cardamom Pistachio Shake with cardamom and toasted pistachios, vanilla Bluebird ice cream, fresh whipped cream, and crushed pistachios; the Martin’s Sourdough Cobbler, a dessert inspired by founder Autumn Martin’s family with Washington State apples, ginger, cardamom, and brown sugar filling, topped with a sourdough biscuit and a side of vanilla Bluebird ice cream; organic Ginger Molasses Cookies; French Toast Milk with milk, dry-burned caramel sauce, cinnamon, nutmeg, and vanilla served hot or cold; and Cinnamon Crunch Bread Pudding with Grand Central Baking Company potato bread baked in cinnamon custard, Oak Cross butterscotch, and cinnamon crunch, with vanilla Bluebird ice cream and house-made concord grape jam.
The health-food haven’s fall menu includes a harvest yam bowl with yam, spinach, kale, cauliflower rice, herbs, toasted sunflower seeds, pickled grape, and creamy sunflower seed dressing; a curried chickpea sandwich with house-made whole-wheat flatbread, curry-spiced chickpeas, pickled grapes, celery, cucumber, curried cashews, lettuces, and herbs; and a quinoa greens salad with baby lettuces, red quinoa, roasted delicata squash, pickled fennel, radish, cumin-spiced pepitas, herbs, and lemon tahini vinaigrette. Their brunch menu also has a few seasonal offerings, including a kimchi quesadilla with homemade whole wheat flatbread, Beecher’s cheddar, house-made red kimchi, coconut lime sauce, Fresno chili hot sauce, and herbs; a smoky fall hash bowl with Yukon gold potato, yam, kale, pickled red onion, smoky blackened kale cashew sauce, fried egg, and herbs; and an autumn yam and millet salad with arugula, millet, yam, pickled red onion and pickled fennel, herbs, spiced apple cider vinaigrette, and pepita dukkah.
The burger joint’s current weekly special is the Get Out the Vote Burger, a collaboration with nonprofit the Washington Bus featuring chipotle mayo, tomato, lettuce, grilled pineapple, Monterey Jack cheese, red onion, and grass-fed beef patty, available until today, October 8. (We’ll update here when the next week’s special is announced.)
The beloved bakery’s fall menu, available through November 4, includes pear upside-down cake, mini autumn spice cakes, peanut butter chocolate crunch cake, peanut butter chocolate cake, mini maple apple pie, mini pumpkin cheesecake, pumpkin pie bars, chocolate pepita cookies, salted caramel cupcakes, pan de muerto, raisin pumpernickel, German rye bread, and chocolate pecan babka. Orders for the seasonal menu must be placed by noon, two days in advance.
Molly Moon’s Ice Cream
The local ice cream parlor’s seasonal flavors include Pumpkin Clove, made with organic pumpkin, cane sugar, cloves, cinnamon, and nutmeg; Vegan Plum Crisp, vegan sweet cream ice cream swirled with plum jam and gluten-free crisp crumble; and Vegan Coconut Chunk, a vegan flavor with toasted coconut flakes and dark Theo chocolate chunks. In addition, they’ve introduced their first flavor in a year-long series of four seasonal flavors made in collaboration with Pike Place Market and made with ingredients from market vendors: Sweet Honey Corncake, made with Sunny Honey’s Moses Lake Wildflower Honey and freshly baked corncakes made with Alvarez Farms sweet corn. Molly Moon’s will donate proceeds from each purchase to the “preservation of Pike Place Market.” Finally, the sundae of the month is the Great Pumpkin Sundae, with pumpkin clove ice cream, hot fudge, sweet and salty pepita brittle, whipped cream, and a Chukar cherry.
Rachel’s Ginger Beer
The spicy-sweet soda shoppe’s new seasonal flavor is “Spiced Autumn Chai,” which they call a “drinkable hug.” You can also get any flavor heated with whiskey and star anise for a customizable hot toddy.
Salt and Straw
For October, the Portland-based artisan ice creamery is going all out with a limited series of “spooktacular”-themed flavors, including the Great Candycopia, a salted butterscotch ice cream stuffed with homemade Snickers, Twix chunks, Heath bars, and peanut butter cups; Mummy’s Spiced Pumpkin Potion, a twist on the pumpkin spice latte with warming spices and dried pumpkin Psychocandy tea from August Uncommon Tea steeped in coconut cream with candied pumpkin bits; Creepy Crawly Critters, a light green ice cream with real dark chocolate-covered crickets and coconut toffee-brittle mealworms; Dracula Blood Pudding, a particularly chilling concoction with a blood pudding made from pig’s blood from Portland butcher Nicky USA with warming spices and cream; and Essence of Ghost, a ghostly-gray streaked white sherbert that tastes “bitter, sweet, and slightly smoky.”
The gourmet cupcake bakery’s October flavor of the month is Caramel Apple, a Washington apple cupcake frosted with caramel buttercream and adorned with crushed pecans, a drizzle of caramel, a pretzel, and an edible green leaf.