Written after voting and while wrapped in a cozy blanket watching reruns of “The Gilmore Girls” — we know Rory is a brat but we still heart her. Temps have cooled, the leaves have (finally) changed and we are eating up the vibes, literally. Here are the fall flavors* we’re favoriting around the city.

And we have to say it, they are anything but basic.

What we’ve heard

A fun heads up, the Southside’s The Granite Grill has announced it will have an opening date in the next two weeks. ICYMI, the group behind the delicious Conejo and the ever consistent Tazza Kitchen, is opening a spot in Bon Air (Stony Point Shopping Center). We’ve been watching and our diligent “stalking” has paid off.

Cahoots Neighborhood Bar is opening its doors this week. The bar, on the corner of Robinson and Floyd, will take the place of Mike’s Jazz Cafe. Behind Cahoots is Chef David DeLuca, who formerly owned/operated two spots in Los Angeles: Ham and Eggs and LA Wine. Cool fun fact, the wine place had a write up in Time Out Magazine written by Stephanie Breijo, now the food editor at the LA Times but once upon a time was a food editor in Richmond. All the hearts, Breij.

*What we’ve tried

Oro has been featuring pumpkin miso lumache at farmers markets. These little sweet-savory, snail-shaped shells are ideal for coating in thick sauces, like Oro’s white cheddar. Mac and cheese just got a glow-up and now only answers to Cheddar Lumache Al Forno. Fingers crossed for the brick and mortar, ASAP.

Tuckahoe Seafood likes a good soup (low key, they make some of the best soup in RVA) and right now it’s all about pumpkin. Hearty pumpkin is mixed with Pole Green Produce’s sweet and creamy pink-eyed peas for an easy-on-the-eyes and excellent-in-this-weather soup.

Brazen is marrying pumpkin, butternut squash and turnip together with queso (it has bacon in it!) and roasting it all in a personal size pumpkin. The plate is almost too cute to eat, and house-made crostinis are there for all your dipping needs.

Along with sweet treats and breads, Petit Four, the weekend-only bakery from Jardin, has also been offering up satisfying, savory flatbreads. The latest is sausage, butternut squash, hazelnut and sage. If you’re lucky and they don’t sell out, you can score one to soak up a light red during Jardin’s business hours.

FYI, anything with a reference to Charlie Brown will get immediate “A” marks. Get Tight is serving, “It’s the great pumpkin! Bisque” and it’s a banger. Warm burrata cheese is coated in creamy pumpkin and topped with a little red pepper then served with a baguette.

Idle Hands Bakery has been infusing pumpkin across the menu from Basque cheesecakes to cinnamon buns. They have between three to six pumpkin options every day they are open. We are crushing hard on the sweet/savory riffs like a pumpkin bacon savory croissant and head-over-heels for the caramel and pumpkin baby Basque. We have to get two every visit. Order online before you go.

Our favorite pumpkin ice cream can be found at Gelati Celesti — pumpkin gingersnap is a timeless classic. But pumpkin cheesecake swirl at Scoop? Also a strong contender. If you prefer skipping the dairy or just going a little more spicy, Davvero Gelato is doing a pumpkin five-spice gelato which can also be served as an affogato (just stick a spoon in us now while we swoon). Study Hall is whipping up pumpkin pie sundaes with creamy pumpkin pie filling, vanilla soft serve, whipped cream and cinnamon sugar. Kline’s in Chesterfield is serving up a pumpkin spice sundae layered with pumpkin ice cream, warm cinnamon and plenty of “crunchy crumbles.” It’s super sweet, coolly cozy and made for fall— plus, it’s available via the drive-through for peak pumpkin convenience.

The Smoky Mug really wants us to spend the night at their new location, it seems. There is now-you-see-it, now-you-don’t pumpkin specials like their pumpkin peanut butter whoopie pie, the gorgeous fall orange sweet sandwich, a pumpkin pie donut covered in Ruby Scoops smoked cinnamon ice cream and maple and their Pumpkin King Latte with house-made pumpkin syrup and fun pumpkin latte art.

Chewy’s Bagels is getting in on the pumpkin action with pumpkin spice cream cheese. Try it on a sweet bagel first, OK? Also on the fall menu: pumpkin muffins topped with those cinnamon crunchies. You know the ones. They make you eat the whole muffin top first.

Not to pile on, but the viral sensation that is the pumpkin brioche bun with pumpkin spice cream cheese and bourbon maple syrup at Ironclad Coffee looks to us like it wants to stay on the menu permanently, cozying up to fall flavors for the rest of well, ever.

Leave it to Helen’s to come out of the fall gate with something a little different. On their sweets menu, you can find butternut squash cheesecake, thick, creamy and lightly dressed with a salted caramel peach compote. Such a balance between tart, salty and sweet.

Virago Spirits is shaking up a PSL painkiller featuring pumpkin-spice-infused coconut cream and coffee liqueur alongside your typical tiki spirits and we’re loving the spicy, caffeinated result.

Sabai also is in on the PSL vibes with a combo of pumpkin-spice-infused vodka, coffee liquor, cold brew, and a big, honkin’ layer of pumpkin foam.

And speaking of foams, over at Can Can, the Yamnesia (best name ever?) features sweet-potato-infused Jameson, Disaronno, mole bitters, kosher salt and marshmallow foam. Based on the description, we thought this might be a “drink your dessert” bevvy, but it’s actually more balanced like an Old Fashioned … and come on, house-made marshmallow foam.

Moving from foam to froth, at Beaucoup, Ain’t That Just The Way features cognac, blended scotch, blackstrap rum, brown sugar, pumpkin cream, egg white, acidified orange and soda. Imagine if you turned Thanksgiving dessert and Christmas morning breakfast into a gin fizz, and you’ve got this tasty treat.

Lunch.Supper’s fall cocktail menu features the balanced Give ‘Em Pumpkin To Talk About featuring spiced rum, creme de cacao, apple cider, orange juice, pumpkin, lemon, walnut and chocolate bitters. But the real menu star is the Left Turn at featuring a spicy, frothy blend of carrot-ginger infused gin, Belle Isle Ginger Ginger moonshine, carrot juice, honey syrup, orange juice and cardamom bitters.

Where we’re headed

Fly fishing. Because tying flies is awesome. 

Hotel Burg, Leesburg’s 39-room boutique gem, has teamed up with outdoor icon Orvis to launch a fly fishing experience that’s chic, crafty and supports Virginia’s outdoors.You can do a half- or full-day guided trip on the Potomac led by an Orvis fly-fishing expert. The experience sounds perfect for one or two anglers who are experienced, medium-y, or full beginner. They provide all the gear, too, which is like all of the battle.

—XOXO Megan and Robey