Flavors of Harvest

What We're Thankful For

by Laura H. Yacoe

Newly opened, Mémé's already a favorite for brunch. (They serve it Sundays from 11 a.m. to 2:30 p.m.) The mouthwatering pumpkin pancakes, in particular, are a hit: Spread on the maple butter and savor the foie gras on the side. It'll definitely be the best part of your weekend.

Philly's artisan sweet-tooth perfectionists nail season's eatings with these doughnuts, which burst with cider flavor and just the right amount of brown sugar and nutmeg. Just remember to call first: They're not available every day.

This is how a pie should taste — fresh enough to convince us that the Brown Betty dessert pros handpicked each sweet potato for the cinnamony purée filling that buttery crust. One bite and you'll have second thoughts about any homemade version.

Duff's tosses everything you love about Thanksgiving onto a fresh-baked roll. Carved turkey is soaked in gravy before being placed on top of homemade stuffing and cranberry sauce. Reinventing the traditional leftover masterpiece, the Manayunk steakerie then drizzles on melted American cheese. The Wawa Gobbler doesn't stand a chance.

Please save room for this nontraditional take on pumpkin bread. Two layers of moist cake surround a rich maple cream cheese filling that is more than worth the trek up to Chestnut Hill. You do have until March to hibernate, after all.