CHICAGO, IL May 10th 2015 – Charlatan (1329 W. Chicago Ave) is pleased to announce debut of the late winter menu on May 10th.
Fresh spring vegetables including ramps, spring onions, fresh herbs and mushrooms are the sign on the season and the perfect time to usher in our spring menu change. Executive Chef Matt Troost has received rave reviews for his inventive house-made pastas, including the Black Kale Spagettini in a walnut pesto or Black Pepper Rigatoni served with Wild Boar Ragu. Often highlighted are the more untraditional menu item like our Pig Head for two. We have added Lamb Neck Stracatto for two with chickpea gnocchi, fried chickpeas, cuquillo olives, goat cheese, mint, pea shoots, confit garlic, and lamb jus. The attached menu features new house-rolled and extruded pastas like the Mushroom Rotolo with mushroom-ricotta filling, morels, sugar snap peas, and black garlic. Or be sure to try the Mint Zucca with rock shrimp and sweet pea bisque. Additional highlights include Smoked Bucatini Carbonara, Pan Fried Trout with new potatoes, grilled spring onions, salsa verde, and spring herbs, Beef Carpaccio with pickled ramps, calabrian aioli, parmesan, and dehydrated olives, Prosciutto with buckwheat gnocchi fritto, grilled asparagas, and pickled mustard seeds, and a Bruschetta with whipped house ricotta, golden beets, pickled morels, and crispy Spanish chorizo.
“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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