ChatÓ Brasserie is preparing for an autumn full of seasonal recipes and special events focused on delicious food and good times.
"We have a wonderful new fall menu out that has been overwhelmingly successful thus far," says chef and owner Alex Canale, who runs the restaurant with business partner Chris Casteel. "We have really embraced fall with the flavors and warmth of these dishes."
Favorites so far are the sugarcured pork tenderloin with sage gnocchi and apple bourbon crème, and the braised boneless short rib stroganoff with porcini pappardelle pasta, shitake mushrooms, root vegetables and crème fraiche.
The food menu isn't the only menu to undergo a fall transition - the featured list of handcrafted cocktails is a mix of old classics and creative originals. Many of the beverages were designed by bar manager Lauren Taylor Axt, such as the popular pumpkin smash, prepared with WhipperSnapper rye whiskey, fresh pumpkin juice and toasted pumpkin seeds.
"Sunday brunch continues to be extremely popular," Canale says. "Our creative menu has something for everybody. We offer six different versions of eggs Benedict as well as the several other brunch items: a great double- decker burger and a Croque Madame, a.k.a the best ham and cheese ever topped with a fried egg. Don't forget about the peaches and cream bread pudding or the beignets."
The popular North Shore restaurant is preparing for several fall and winter events, including
Restaurant Week the first week of November, for which Canale is helping craft a specialty menu.
The special three-course selection will cost $25 and give guests a chance to sample creative New American favorites like the braised boneless short rib stroganoff or sugar-cured pork tenderloin.
ChatÓ is also hosting a promotional dinner in December. For the event, Canale and Casteel are partnering with local farmers and purveyors to create a dinner menu with drink pairings. Guests can keep an eye on Facebook or the restaurant's main website for details as they become available.
Since last year's New Year's Eve party was so successful, the business owners plan to invite guests out again this year, but encourage everyone to book early for the event, as space fills up very early. Attendees will have a chance to enjoy a multi-course tasting menu, live entertainment and a traditional champagne toast at midnight.
"Holiday parties are great; we are able to do luncheons for no room rental and non-exclusive dinners for up to 30 people in the dining room," Canale says. "We like to work with each individual to adapt a personalized menu that incorporates each patron's tastes."
The restaurant that is known for its fresh creative recipes can also bring a taste of New American cuisine to guests' homes, along with a chef and servers. Those interested in setting up a catered event should call 305-1352 and begin planning with either Canale or Casteel.
LOCATION: 200 Manufacturers Road.
PHONE: 305-1352.
HOURS: Monday through Thursday from 5-9 p.m., Friday and Saturday from 5-10 p.m. and Sunday brunch from 11 a.m. to 3 p.m.