JENNIFER JOHNSON: THE TACOMA RESTAURANT JOINS THE NEW FALL MENU CLUB >>>

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 â€" 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 â€" luckily they’re like a favorite coat you forgot you had.

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

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