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

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