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We’re taking over the kitchen at Charles and Reid twice this month! Once on Monday, November 17th, starting at 4 PM and once for brunch on Sunday, November 23rd from 10am to 2pm —and we’ll be cooking until we sell out for both events. We’re taking everything you love about Charles and Reid (amazing dough, great sauce, friendly service) and we’re adding Oysters on the half shell and our own twang. Expect an Umbo-style menu full of seasonal flavor, playful technique, and a few dishes you won’t see anywhere else. It’s first come, first served, so grab your friends, come early, and let’s make a night of it.
There are no tickets for this event and food is sold on a first come, first served basis!
Dinner Takeover Menu:
Oysters on half shell
Radicchio Salad: hazelnuts, pear butter, Brie, shaved apples
Calamari pie: spicy tomato sauce, aioli, chopped pickled japalenos
Clam-Pep pie: garlic cream, lemon-chimmi, pepperoni, herbs
Lobster Pie: Chile jam, shallot, brown butter, lemon, butter poached lobster
A La’ Modes: horseradish cream, red potatoes, broccolini, rare beef, horseradish
Ricotta Donuts: carmel, diced apples, candied nuts
Brunch Takeover Menu:
Oysters on the half shell
Citrus Salad: olive oil, salt, shaved fennel, whipped ricotta
Love You Lox Pizza: cream cheese fondue, red onion, caper, lox, arugula, everything spice
Benedict Pizza: spinach pesto, ham, lemon dressed shaved asparagus, poached egg, Hollandaise topper
BEC: bacon jam, scrambled eggs, American cheese, crispy bacon
Shakshuka Focaccia: peppery tomato sauce, poached egg, herbs, spiced butter
Mini-Cinny: pecans, orange zest, cream cheese
We’re taking over the kitchen at Charles and Reid twice this month! Once on Monday, November 17th, starting at 4 PM and once for brunch on Sunday, November 23rd from 10am to 2pm —and we’ll be cooking until we sell out for both events. We’re taking everything you love about Charles and Reid (amazing dough, great sauce, friendly service) and we’re adding Oysters on the half shell and our own twang. Expect an Umbo-style menu full of seasonal flavor, playful technique, and a few dishes you won’t see anywhere else. It’s first come, first served, so grab your friends, come early, and let’s make a night of it.
There are no tickets for this event and food is sold on a first come, first served basis!
Dinner Takeover Menu:
Oysters on half shell
Radicchio Salad: hazelnuts, pear butter, Brie, shaved apples
Calamari pie: spicy tomato sauce, aioli, chopped pickled japalenos
Clam-Pep pie: garlic cream, lemon-chimmi, pepperoni, herbs
Lobster Pie: Chile jam, shallot, brown butter, lemon, butter poached lobster
A La’ Modes: horseradish cream, red potatoes, broccolini, rare beef, horseradish
Ricotta Donuts: carmel, diced apples, candied nuts
Brunch Takeover Menu:
Oysters on the half shell
Citrus Salad: olive oil, salt, shaved fennel, whipped ricotta
Love You Lox Pizza: cream cheese fondue, red onion, caper, lox, arugula, everything spice
Benedict Pizza: spinach pesto, ham, lemon dressed shaved asparagus, poached egg, Hollandaise topper
BEC: bacon jam, scrambled eggs, American cheese, crispy bacon
Shakshuka Focaccia: peppery tomato sauce, poached egg, herbs, spiced butter
Mini-Cinny: pecans, orange zest, cream cheese