This time of year, my fruit bowl is filled with fresh, sweet apples, especially the juicy Honeycrisp  [2]variety. While I’ve been working slices into salads and chutneys, I’ve been wanting to branch out and incorporate the fruit into more savory dishes. Looking for inspiration, I checked with local restaurants to see who is taking advantage of fall's apple harvest.

At Il Posto [3], chef de cuisine Lucas Chandler blends cubed Honeycrisps with chewy ricotta gnocchi, brown butter, Brussels sprouts, and grated Grana cheese. At Panzano [4], executive chef Elise Wiggins has created a popular dish (pictured) in which fried Brussels sprouts are tossed with pistachios, rosemary salt, apple cider reduction, and sliced green apple. Sheila Lucero, the executive chef of  [5]Jax Fish House [6], offers seared New England sea scallops with a side hash made from new potatoes, Masonville Orchard [7] apples, pancetta, and roasted Anaheim buerre blanc. Tables [8] in Park Hill  [8]serves pan-seared trout with apples, a lovage-mushroom sauté, celery-root mash, and horseradish cream. The Coral Room [9] has developed a seasonal short rib dish in which roasted apples are used to create a tart-sweet demi-glace for the meat. Finally, Coohills [10] cooks a classic German fall dish in which venison sausage is served with braised red cabbage and apples.

Il Posto: 2011 E. 17th Ave., 303-394-0100

Panzano: 909 17th St., 303-296-3525

Jax Fish House: 1539 17th St., 303-292-5767 and 928 Pearl St., Boulder, 303-444-1811

Tables: 2267 Kearney St., 303-388-0299 

Coral Room: 3489 W. 32nd Ave., 303-433-2535

Coohills: 1400 Wewatta St., 303-623-5700

—Photo courtesy of Jennifer Koskinen