Weekend Specials

Greetings

Nuts, it looks like our run of good luck, at least weather wise, is about to end. I hope I’m wrong, but it looks like we’re about to have a change our way. I even heard the dreaded “S” word mentioned. But you know cooler temps are actually good for something, well, actually many things. But what I’m thinking about now is how good well prepared food & wine go with cooler weather. Like, say, at Fratello’s, when this weekend we will be preparing Pork Tenderloin, Haddock and Arctic Char for your dining pleasure, in addition to some Veal & Shrimp & Clams & Mussels & Calamari & Eggplant & Chicken & Pasta & Artichokes &…. It might be cooler but not too extreme out, and we’d love to see ya’!

The Bordeaux red wine from Chateau Le Bourdieu went very well on our feature board, such that I bought another case for you to enjoy. This wine is a 50/50 blend of Cabernet Sauvignon and Merlot, the two major grapes of Bordeaux, and provide an introduction to among the most famous and renowned wine regions of the world. The Black Blend Red Zinfandel blend is nearly gone, but it will be followed by a Zinfandel made with grapes sourced from across California, Motto. Although a California wine, it is actually made in Washington, and there is a link to the winemaker at Chateau St. Michel. Fruit forward, dark and bold, this is a nice wine to enjoy anytime, but especially when a bit on the cool side. I tasted this wine when exploring options for the Fratello’s Wine Club, and I am planning for the first release in early December. Thanks to all of you who have joined, and although I expect the club to always welcome new members, only those who join prior to Thanksgiving will receive
the December release. Ask for details, I think it will be both fun and interesting, tasty too.

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.

As you well know, this week we celebrate Thanksgiving, and it compels me to consider all that I am thankful for. And it is especially poignant in light of recent events in Paris, actually throughout the world, which as an ardent Francophile has been very difficult for me. Certainly my family comes to mind, as do my staff, many of whom have been with us for a very long time, as many of you well know. And I am very grateful for you, our loyal patrons, who have supported us for over 22 years through both peaks and valleys. We all are very grateful, thank you, and we look forward to seeing you soon.

Ciao

P.S. Just a heads up, we will not be open on Thanksgiving, we’ll all be with our “other” families. Take care, and Happy Thanksgiving!

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Reservations accepted for parties of 5 or more.

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