In April, chef Marcus Paslay’s Piattello Italian Kitchen will launch weekend brunch service, debut spring lunch and dinner menus and spotlight a featured Italian winemaker.
The spring brunch menu will include seasonal dishes such as the Spinach Frittata with roasted tomatoes, spring onions, ricotta and fresh basil; Scampi & Grits with shrimp, mushrooms, speck and polenta; Carbonara Pizza with spring onions, guancial, potato and egg; and the Breakfast Board with prosciutto, almonds, berries and pecorino cheese. Cocktails such as Bloody Marys, Mimosas, Bellinis and Sangria will also be available. Brunch will be served from 10 a.m.-3 p.m. Saturdays and Sundays beginning April 1.
Piattello’s spring lunch and dinner menus will also debut April 1. Select new dishes will include Squash Blossoms with housemade mozzarella & ricotta, anchovies and basil; Cucumber & Shrimp with avocado, Fresno chilies and soft herbs; Quail Cacciatore with Roman gnocchi, peppers and mushrooms; and Saffron Linguine with blue crab, white wine, long hot peppers and roasted fennel.
April will also mark the opening of Piattello’s spacious outdoor patio that overlooks The Grove at Waterside, an open green space with yard games and public art.
“Spring is the perfect time to infuse new, seasonal ingredients into our menu and debut several delicious brunch options,” said Paslay, owner and executive chef of Piattello. “We are excited to open up the patio to become a destination for those who enjoy dining al fresco.”
Piattello will also debut a featured winemaker series to help introduce local diners to Italian wines. Each month, three to four special wines by the glass will be added to the regular wine list with a red, white and sparkling option always available. Scarpetta Winery from the Friuli region in northeast Italy will be the first featured winemaker.
For a preview of Piattello: