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
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