Central District Ice Cream
For October, the lineup at the Central District ice cream shop known for its bold flavors include Parsley Mint Chocolate Chip, an herbal spin on the classic with fresh mint and parsley and Ghirardelli chocolate chips; Ube and Leche Flan, a flavor with ube (a bright purple Filipino sweet potato) and chunks of house-made leche flan; Pumpkin Pie Horchata, an autumnal flavor collaboration between co-owner Kryse Martin-McGill and Hortencia Vaca; Red Velvet Beet Cake, a chocolate and cream cheese flavor with vibrant red velvet beet cake chunks; Blueberry Coconut Kiwi, a fruity flavor with a blueberry coconut base and fresh kiwi bits; Sweet Wine and Grape with Olive Oil, a Moscato olive oil base with green grape bits; Maple and Almond Oat Milk Latte, a maple almond flavor with swirls of espresso-infused oat milk ice cream; and Lavender Thyme, a dairy-free and vegan flavor made with coconut and cashew milk.
The vegan bakery and ice cream shop has a new Pumpkin Spice Latte flavor made with Café Mam organic and fair-trade coffee and organic spices. Try it paired with a shortbread cookie or snickerdoodle, per their recommendation.
In honor of Refract: The Seattle Glass Experience this month, the Thompson Seattle restaurant's pastry chef Kate Sigel has created a stunning dessert special called the Kaleidoscope: almond dacquoise cake with lychee, kaffir lime, and strawberry gelees, topped with coconut mousse and colorful shards of sugar "glass" alongside coconut lime sorbet—the perfect thing to enjoy after a day of admiring glass art.
Frankie & Jo's
To celebrate the release of local author and food style Aran Goyoaga's new cookbook Cannelle et Vanille, the plant-based creamery has developed three October flavors that incorporate Goyoaga's gluten-free sourdough recipe: Apricot Toast, a cashew and coconut ice cream with swirls of apricot jam topped with toasted breadcrumbs to evoke "the joyous feeling of eating toast with a generous serving of gooey jam"; Bread & Chocolate, a cashew- and coconut-based vanilla ice cream with a swirl of olive oil and broken chunks of a dark chocolate bar made with olive oil, toasted bread, and sea salt (inspired by Goyoaga's childhood snack of baguettes with olive oil, melted chocolate, and sea salt); and Cinnamon Crunch, a cinnamon flavor with clusters of toasted pecans and bread crumbs.
Full Tilt Ice Cream
The ice cream shop/pinball arcade has released just the flavor to see you through the impeachment proceedings: Peach Mint, a vegan flavor complete with art of an orange, combover-topped Trump likeness in peach form. Get a scoop dropped in a glass of apricot cider for an Im-Peach Mint float. They've also got a pumpkin spice flavor if you'd prefer something more seasonal.
This impeccable Japanese bakery has added a new dessert: the stunning Mont Blanc, which resembles a snow-capped mountain with a candied chestnut at the summit, made with cake, macarons, rum-spiced Chantilly creme, and chestnut cream. They've also launched the intriguing Bacon Maple Cruffin, a croissant-muffin hybrid with brown sugar bacon, a hint of maple syrup, and crisp bacon bits on top.
The organic dessert emporium's current molten cake of the month is their first-ever milk chocolate cake of the month offering: Pumpkin Milk Chocolate Molten Cake filled with spiced pumpkin cream cheese, with candied pepitas, vanilla ice cream, and dry-burned caramel sauce on the side. (Side note: The molten cakes of the month are now served on special wooden boards handcrafted by founder Autumn Martin's late father when the business opened in 2012.) Their vegan shake of the month is the Horchata Vegan Shake, made with cinnamon and rice-infused coconut milk blended with Frankie & Jo's ice cream and house-made puffed rice.
The burger joint is hosting its annual Fast Food Month with a lineup of weekly specials inspired by favorite fast-food mainstays. For the week of October 8, it's the Sourdough Woody: Li'l Woody's take on Jack in the Box, with garlic mayo, sliced tomatoes, Hill's bacon, Swiss cheese, grass-fed beef, and ketchup on sourdough, available until October 15. Curly fries are also available this week for the complete experience.
The ever-popular bakery's autumn menu, available through November 6, includes Bartlett pear ginger upside-down cake, mini autumn spice cakes, peanut butter chocolate crunch cakes with a spooky spiderweb design, mini maple apple pie, mini pumpkin cheesecakes with cranberry compote, pumpkin pie bars, mini salted caramel cupcakes, pan de muerto (a traditional Mexican sweet bread), raisin pumpernickel, organic Skagit sourdough bread made with spelt flour, and chocolate pecan babka. Orders for the seasonal menu must be placed by noon, two days in advance.
The downtown American eatery run by the laudable nonprofit FareStart has a monthly "Maslow's Meal special created by a local chef in collaboration with their FareStart apprentices. For October, chef Kim Cosway of Heartwood Provisions created a mushroom bolognese with campanelle, king trumpet and cremini mushrooms, Grana Padano, and toasty brown butter breadcrumbs.
Molly Moon's Ice Cream
The local ice cream parlor's seasonal flavors include Chocolate Caramel Pretzel, featuring chocolate, caramel, and malty pretzel crunch; Black Sesame Fudge Swirl, a black sesame base with ribbons of house-made hot fudge; Pumpkin Clove, made with organic pumpkin, cane sugar, cloves, cinnamon, and nutmeg; and Vegan Spicy Chocolate, a dairy-free twist on Mexican hot chocolate spiced with chiles and cinnamon. 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
If you need a sunny, tropical pick-me-up to lift your spirits, the spicy-sweet soda shop's current seasonal flavor is Pineapple x Mango x Papaya. You can also get any flavor heated with whiskey for a customizable hot toddy.
The Central District doughnut shop's October flavors include pomegranate, Vietnamese coffee with a drizzle of condensed milk, black sesame, Oreo doughnut holes, raspberry doughnut holes, churro French crullers (Fridays only), an eyebrow-raising savory doughnut with hot Cheetos (Saturdays only), and a brand-new pumpkin pie doughnut (Sundays only).
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 versions of Twix, Heath bars, and peanut butter cups; Creepy Crawly Critters, a light green matcha ice cream with real chocolate-covered crickets and toffee-brittle mealworms; Mummy's Spiced Pumpkin Potion, a vegan and dairy-free twist on the pumpkin spice latte made with August Uncommon Tea; Dracula's 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 Black Cat Licorice & Lavender, a salted lavender ice cream swirled with anise and fennel caramel.
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.