Maxwell’s Speakeasy updated fall menu

As the leaves fall and the weather changes, so do our cravings and the seasonal availability of produce. As soon as the scent of fireplaces permeates crisp air my desire for roots vegetables, grains and squashes goes through the roof.

Maxwell’s Speakeasy & Lounge has an updated menu for fall, featuring such comfort food as warm breads with blue cheese butter, a braised pork belly soup ala pozole, grilled lamb porterhouse chops, and roasted split chicken (crispy skin outside, ultra tender inside — amazing seasoning).

House made fettuccini, French Puy lentils, roasted butternut squash, warm bacon sauce, celery root gratin, and Pinot Noir mushrooms sauce all play an important role in Maxwell’s updated menu.

Roasted parsnip bisque is a delightfully complex soup starring trout smoked in house. A rich brown butter swirl is sprinkled with marcona almonds and fennel sea salt.

Sadly the polenta was replaced with olive oil poached Yukon mashed potatoes — luckily they’re like a favorite coat you forgot you had.

The best news: The Walker Burger hasn’t gone anywhere — and why would it with its amazing white cheddar, mmm mmm salty bacon, grilled onion aioli, and arugula. — Jennifer Johnson

[Maxwell’s Speakeasy & Lounge, 454 St. Helens Ave., Tacoma 253.683.4115]

Sweet Things

Cross my heart and hope to die. There wasn’t one thing there I wouldn’t try.

Stepping through Sweet Things Cupcakes and Couture’s dreamy, high-ceiling I quickly discovered it’s more than a bakery. Cup of coffee in hand, I strolled past tables of hats, handbags, gads of jewelry, gemmed-up hoodies and more couture.

But the aroma yanked me back to the cupcakes.

Gorgeous cupcakes displayed at eye-level are mini mountains of delight topped with swirled ribbons of edible clouds.

Like someone yelling, “Boo!” I was surprised that a few were on the dry side — but that’s being nitpicky.

German chocolate was startlingly good, chai spice exceptionally light, moist and delicate while the ambrosia seemed more like walnut carrot cake topped with coconut creme, but was still mighty fine.

Co-owner Patti Frank promises croissants, bear claws and more will soon be available at breakfast.

Plus: Everything is made from scratch on premises with freshly baked batches every 20 minutes.

Minus: No indoor seating. — JJ

[Sweet Things Cupcakes and Couture, 2510 N. Proctor, Tacoma, 253.508.0709]