The new cocktail program at Vol. 39 in Chicago has a sweet potato-flavored drink with seasonal flavors. Roasted sweet potatoes are blended with a house-made spiced sweet potato syrup. The mix is finely strained through a chinois, and then combined with cognac, Rhine Hall La Normande, Decanter bitters, a whole egg and cinnamon.

Availability: Through January

Price: $16

Another cocktail at Vol. 39 is a take on the classic Normandy cocktail. The Chicago spot’s version features passionfruit green tea, lemon, egg white, sparkling wine and Calvados. To keep the beverage flavorful, the ice cubes in the drink are made from the same green tea.

Availability: Through January

Price: $14

A new mini-treat at The Pie Hole takes its name after the brand. The chain’s Pie Holes — round bites of pie perfect for handheld, on-the-go munching — comes in seven different flavors: caramel apple, blueberry crumble, Mexican chocolate, Nutella, boysenberry, guava-cream cheese and strawberry-lavender (pictured). The Pie Hole is based in Los Angeles with eight units across Southern California and two in Japan. Pie Holes are available in the California stores.

Availability: Indefinitely

Price: $1 each; $12 for a baker’s dozen

The New York City location of 800 Degrees Woodfired Kitchen & Rotisserie, which opened in September, launched brunch service on Dec. 8. The restaurant’s riff on the classic eggs Benedict comes with poached eggs and Hollandaise sauce as well as prosciutto, spinach and tomato slices instead of the traditional bacon or ham. Everything is served on top of toasted seven-grain bread or, for a keto-friendly version, on avocado.

Availability: Indefinitely

Price: $18

A vegetarian option on the brunch menu at 800 Degrees’ New York City unit is kuku sabzi, or a Persian herb frittata. The egg dish includes cilantro, parsley, dill, mint, Swiss chard and scallions, and is baked in the restaurant’s woodfired oven. The frittata is then topped with walnuts and dried cranberries, and is served with tzatziki, bread and salad.

Availability: Indefinitely

Price: $15

Five-unit coffee roaster Toby’s Estate, based in Brooklyn, N.Y., is serving a seasonal treat inspired by the flavors of gingerbread cookies. The Gingerbread Latte is created by combining espresso, steamed milk and a house-made gingerbread syrup made with allspice, cinnamon, clove and fresh ginger.

Availability: Through Dec. 31

Price: $5

Grand Tavern by David Burke, a St. Louis concept from the eponymous chef and ESquared Hospitality, is making a nod to its neighborhood with its new take on the slinger, a popular breakfast dish in the area. Burke’s version has a slice of brioche bread, instead of the traditional hash browns, that is topped with truffle macaroni and cheese, BBQ brisket, chicharrónes, spinach, mushrooms and a fried egg.

Availability: Indefinitely

Price: $18

Ramen-San, a concept from Lettuce Entertain You Enterprises, opened its third location in Chicago on Dec. 4. One dish exclusive to the new store is a fusion ramen bowl that combines oden, or Japanese fish ball soup, and the classic Jewish chicken-matzo ball soup. The menu item is made with double-chicken broth — composed of chicken broth that is simmered for eight hours with ginger, garlic, kombu, shiitake, carrots, parsley, celery and onion — Tokyo wavy noodles from craft ramen noodle maker Sun Noodle, house-made matzo balls, schmaltz, carrot, daikon, celery, sesame seeds and green onion.

Availability: Indefinitely

Price: $14