Weekend Specials

Greetings

Hasn’t the weather been just wonderful recently? The kind of days that you want to bottle up and save for a few months down the road. Ahhh, wishful thinking, non? But things change, as we all know, and rumor has it that more seasonable temps are in our near future (i.e. tomorrow). But do not despair, such days are perfect to head out for some fine food & wine. For our part we will be featuring Certified Angus Beef Flat Iron Steak, Wild Black Grouper from the South Atlantic, and Monchong Fish from the waters off Hawaii. Consider joining us, we’d love to see ya’!

These days leading up to Thanksgiving (which seems this year to be coming on pretty fast, at least to me) are a little slow in the wine trade, and for our part we continue to feature on our wine board the Cabernet from Joel Gott, the Sangiovese blend from Sonoma from Ferrari-Carano, the Black Blend which is a Zinfandel blend from Lodi, and the Malbec blend from Cuvelier from Argentina. I do plan to bring out soon a wine from Bordeaux, which is priced to give one an idea what Bordeaux, among the most storied of wine regions anywhere, is all about. I have been tasting wines recently, and among the tastings was one with wines from Penfolds from Australia. The Shiraz Bin 28 is both very good and a very good value, perhaps the least expensive Penfolds wine available, and we offer it on our wine list. I urge you to try it.

I want to share with you is that I have launched the Fratello’s Wine Club, and I am planning a target date for the initial release in early December. If you are interested I can discuss the details with you in the restaurant, but I am planning for releases three or four times a year, with each release being three bottles of wine. Although I expect most of the wines to be red, I also plan to include white and rose wines as well, and perhaps even sparkling. I think it will be a lot of fun and interesting, as it is when one drinks new wines (at least for me). Contact me at the restaurant for details if you are interested, but please not by email. I hope to hear from you.

Remember that we have started to take reservations for our annual New Year’s Eve Celebration. We have three seatings at 5:30, 7:30 and 9:30, and we take reservations for all size parties (i.e. even a deuce). It is always a good time, and we’d love for you to join us. Call – do not email – for a reservation.

Thanks for all your support, and we hope to see you soon.

Ciao

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Reservations accepted for parties of 5 or more.

(440) 871-3054
(440) 933-3380 in Lorain