CHARLATAN HAPPY HOUR

Wednesday – Saturday 5PM -7PM

$10 half order of pasta and a glass of wine (or other drink specials listed below)

(House-made Rigatoni with Matt’s Marinara and Ricotta Salata paired with a glass of Red or White wine of the day)

$6 Glass of Wine of the Day

$5 Old Crow Manhattan

$4 Allagash White

$4 Aperitivo of the Day

 

Sunday Fun Day Happy Hour 5PM -7PM

1/2 Price Bottles of Wine, our entire list!

 

SUNDAY STEAKHOUSE!

SUNDAY STEAKHOUSE

 EVERY SUNDAY FROM 5PM-10PM!

 

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New Year’s Eve!

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FRIENDSGIVING 2015! LIMITED SEATING AVAILABLE.

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Friendsgiving 2015

CHARLATAN RELEASES FALL MENU

CHICAGO, IL November 4th 2015 – Charlatan (1329 W. Chicago Ave) is pleased to announce debut of our new fall menu on November 4th.

Fresh Fall fruits and vegetables are at their peak, so it is the perfect time to usher in our second Fall menu, featuring poached pears, roasted apples, pumpkin puree, and pomegranate. Executive Chef Matt Troost has received rave reviews for his inventive house-made pastas, including Black Kale Spaghetti with walnut pesto or the Black Pepper Rigatoni in a Wild Boar Ragu. Often highlighted are the more untraditional menu items like the Charred Pig Head for two or the Whole Roasted Duck. Highlights of the attached fall menu include hand-folded Rabbit Casoncelli: golden raisins, sage brown butter, chanterelles. Also extruded daily is a Carrot Creste de Gallo tossed with chickpea parmesan brood, calabrain sausage, fried salsify, parsley. Additional highlights include Rosemary Cavatelli with chicken thigh sugo, confit mushrooms and pearl onions, bacon pan grato, or the Stuffed Chicken Breast with goat cheese, mushroom duxelle, hen of the woods, roasted garlic risotto, chicken jus. Black Pepper Pork Belly with roasted apples, pickled cipollini, frisee, pepitas. 10oz. NY Strip with smashed Yukon golds, Brussels sprouts, lardoons, pickled mustard seeds, parsley, beef jus.

“Though an English word, Charlatan was born in Cerreto di Spoleto, a town in Italy once known for the wackiness and quirkiness of its natives. Charlatan to many is a huckster, a mountebank, an impersonator. To us he is a showman, who does much with little. Turning flour, water, and egg into spaghetti, lumache, and bucatini. Tomato, garlic and basil into a beautiful pomodoro, bruchetta, or acqua pazza. Taking a lesser cut of meat and turning it into a red wine-braised pork cheek with polenta, oxtail agnolotti, or roasted pig head in all its glory. Using a case of in-season Cherries, a bottle of high proof, and a bag of sugar and making a house made Cello. A bottle of wine, a simple pasta, and attentive friendly service makes for a magical evening. “

The team behind Three Aces, Executive Chef Matt Troost along with Co-Owners and Chicago industry vets Lyle Aker and Anthony Potenzo carry successful histories in the nightlife and dining landscape (Google us), bringing a combined 65+ years of experience to the table and together they make Charlatan.

For press inquiries about Charlatan please contact Lyle Aker at lyle@CharlatanChicago.com

Watch this space for more stories.

Cynarmageddon – Cocktail of the Week

Our Special cocktail for this week entitled Cynarmageddon.
$9 Dollars Buster!
Cynar, Luxardo Maraschino Liqueur, Four Roses Bourbon, Sparrow Espresso
Bittercube Cherry Bark Vanilla Bitters
Stir and strain into a “swizzle,” glass and garnish with an orange swath.
The history behind Cynar isnt nearly as romantic as most of the other amari that we carry behind the bar, for the fact that the liqueur has only been in existence since the early 1950s. The liqueur gets its name from Cynara, which means artichoke in latin, and utilizes artichokes as one of the dominant ingredients for production. However, the essence of artichokes is not a prominent flavor because there are about 12 more herbal infusions for amaro. On the nose and palate Cynar begins sweet and vegetal and ends with a bitter finish.
how ya doin, how ya f’in doin!
Cynar

CHARLATAN RELEASES LATE SUMMER MENU

CHICAGO, IL July 30th 2015 – Charlatan (1329 W. Chicago Ave) is pleased to announce debut of the late summer menu on July 30th.

Fresh fruits and vegetables are at their peak, so it is the perfect time to usher in our first late summer menu, featuring fresh peaches, strawberries, heirloom tomatoes, and corn. Executive Chef Matt Troost has received rave reviews for his inventive house-made pastas, including Black Kale Spaghetti with walnut pesto or the Black Pepper Rigatoni in a Wild Boar Ragu. Often highlighted are the more untraditional menu items like the Charred Pig Head for two or the Spicy Tripe with fried duck egg and grilled ciabatta. Highlights of the attached late summer menu include house-rolled Sweet Corn Rotolo: black garlic pasta stuffed with taleggio cheese and oxtail served on an elote puree. Also extruded daily is a Smoked Paprika Messinese tossed with manila clams in a white wine garlic sauce topped with ‘nduja bread crumbs. Additional highlights include Rock Shrimp Cocktail with lemon-avocado mash and fresh horseradish, or the 32 oz. Bone-in Ribeye for two served with Baker Miller rainbow grits, grilled bean salad, and sweet corn mostarda. Pan Fried Trout is updated with savory funnel cake, sweet corn succotash and calabrian salsa verde. Sliced speck atop gnocco fritto served with roasted peaches, crème fraiche, and pickled mustard seeds.

“Though an English word, Charlatan was born in Cerreto di Spoleto, a town in Italy once known for the wackiness and quirkiness of its natives. Charlatan to many is a huckster, a mountebank, an impersonator. To us he is a showman, who does much with little. Turning flour, water, and egg into spaghetti, lumache, and bucatini. Tomato, garlic and basil into a beautiful pomodoro, bruchetta, or acqua pazza. Taking a lesser cut of meat and turning it into a red wine-braised pork cheek with polenta, oxtail agnolotti, or roasted pig head in all its glory. Using a case of in-season Cherries, a bottle of high proof, and a bag of sugar and making a house made Cello. A bottle of wine, a simple pasta, and attentive friendly service makes for a magical evening. “

The team behind Three Aces, Executive Chef Matt Troost along with Co-Owners and Chicago industry vets Lyle Aker and Anthony Potenzo carry successful histories in the nightlife and dining landscape (Google us), bringing a combined 65+ years of experience to the table and together they make Charlatan.

For press inquiries about Charlatan please contact Lyle Aker at lyle@CharlatanChicago.com

Watch this space for more stories.

Download Charlatan Late Summer 2015 Menu

CHARLATAN’S ALEX GARA VS CHICAGO READER INGREDIENT CHALLENGE

ALEX GARA MADE A COCKTAIL FROM DEAD PEOPLE? OHHHHH I SEE!

THE 50 FINEST via MODERN LUXURY

We are honored to be on this list.

“We don’t know how to break this to you, Three Aces, but we’ve been seeing a lot of your younger Ukrainian Village sibling, Charlatan. We think chef Matt Troost’s tricked-out housemade pastas—black kale spaghettini ($15), mushroom rotolo ($27)—flavor-packed salads and creative brunch dishes, like braised beef neck with polenta ($15), have a lot to do with it. Who knew sibling rivalry could be so delicious? Power Move Amaro geeks have a friend in Charlatan, which features some 18 by the glass, including the slightly smoky Varnelli Dell’Erborista ($12).” CONTINUED AT THE LINK BELOW

http://modernluxury.com/cs/story/the-50-finest-0

AMARO AND AMARO COCKTAIL OF THE WEEK

 

“Rumble in the Brancs” made with Branca Menta

Pair with- arriving too early at the restaurant and trying not to get too drunk before your semi cool inlaws show up… but you want to hang out with your super bitchin bartender and not order water like a turd, an unquenchable thirst from a rosè hangover, a 10k, a blistering hot summer day, carpaccio, trout, mint zucca, escarole salad.

 

A little something someone once said about Fernet Branca Menta:

Fernet Branca Menta  (also known as Branca Menta) was created in the 1960s, inspired by a famous opera singer Maria Callas. The singer was known to drink Fernet Branca along with a touch of mint syrup before each performance. This preparation of Fernet Branca wasn’t uncommon as it was known to be served as a frappe (over crushed ice) with mint syrup, especially in the summer. The Fratelli Branca Distillerie recognized the popularity of this preparation and so they created Fernet Branca with mint, a spirit based on Fernet Branca but with more mint, less alcohol, and more sugar. The initial Fernet with mint was colored green (the actual mint oil added was clear). Fernet with mint ultimately morphed into Fernet Menta when the colorings were dropped and then ultimately to Branca Menta.

Fernet Branca Menta (60 Proof / 30% ABV) is based on the same recipe as Fernet Branca including an assortment of 40 herbs, roots, and spices. While the exact recipe is a secret, we do know that Fernet-Branca contains aloe, gentian, chamomile, angelica, chincona, colombo root, chinese rhubarb, myrrh, peppermint, saffron, and iris.  Branca Menta adds to the equation more sugar and peppermint oil (Piedmontese peppermint). Side by side Fernet Branca and Fernet Branca Menta smell quite different. The lead note on the nose for Branca Menta is sweet mint, while Fernet Branca leads with bitter aloe. Underneath the mint in the Branca Menta are all the wonderfully bitter herbs that make Fernet what it is, but the sweet mint is so strong that they exist more as suggestions than anything else. The nose is considerably less complex on the Branca Menta than Fernet Branca, but it’s also considerably more inviting. The entry for Branca Menta is also considerably more inviting. Sweet mint jumps onto the palate from the get go, and feels like a liqueur on the palate with a thick and heavy mouthfeel. The thick layer of sweet mint does open slightly to allow some of the slightly bitter fernet elements to emerge in the midpalate, including the bitter aloe, chinese rhubarb, and saffron. Branca Menta’s bitter qualities really peak towards the end of the palate, but it’s also the point where the mint gets most intense. The sweet mint wins the battle here and dominates the finish with strong mint lingering for an extremely long time. The bitter is still there, but it’s ethereal, and there’s something really nice about the ethereal bitter quality.

Branca Menta may be too sweet for some, but it’s also light years ahead of Fernet Branca in approachability. Mint is a key element in making Fernet Branca both popular and palatable, and with Branca Menta it’s the mint that’s been brought forward to lead the pack. Since the mouthfeel for Branca Menta is a little heavy, it benefits from ice and does exceptionally well over crushed ice in a frappe. Fernet Branca is often consumed as a shot which helps speed through the stronger, bitter elements of its midpalate to get to its more balanced and minty finish. Branca Menta lends itself much more to sipping and its ethereal bitter quality can really be explored and savored as it’s sipped. While we absolutely adore Fernet Branca, it’s really not for everyone. Branca Menta, however, is an amaro that could have an extremely wide appeal. Mint is a popular flavor and Branca Menta does a superb job presenting strong mint balanced out with a nice bitter undertone. Bartenders often overlook Fernet Branca’s kindler, gentler relative, but that’s really a mistake. Branca Menta is a much better introduction into the world of Fernet for the uninitiated and over crushed ice (with a mint sprig garnish) is one of the easiest and most pleasing amaro preparations we’ve had. Branca Menta can also be mixed with Fernet Branca 1:1 to create an amazing middle ground that is both wonderfully bitter but much more balanced and minty. It’s simply superb.

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