Chef Jordan Cassel’s Día de los Muertos-inspired late-Autumn torta, built around roasted chiles, dark barbecue flavors and the Fall harvest. Roasted chile chicken glazed with salsa negra BBQ sauce, creamy sweet potato aioli, melted queso Oaxaca, fresh kale, beet and radish salad, spiced “candy” corn nuts and bright persimmon pickles on a Tany’s pan de muerto bun. Gluten-sensitive? Make it a rice bowl or salad (+$1). Allergens: dairy, soy, alliums, gluten, sesame.