Barcello's buy out.
Barcello's buy out.
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Barcello's buy out.
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Post #1 - July 20th, 2006, 5:25 pmTried to order some delivery from our usual favorite thin pizza and fried chicken place, Barcello's (1647 N. Milwaukee )and was informed that they weren't delivering because "the new owner was at his other restaurant" ( evidently no one else knew how to make the new menu items yet).
The name of the "other place" ?..."Sweets and Savories on Fullerton" (!!??) . They assure me the pizza will stay the same (a good thing)...but everything else will change. I'm already a little miffed as the fried chicken was dropped and this was by far the best delivery fried chicken I could find. Remains to be seen how the other changes will work out .
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Post #2 - July 21st, 2006, 7:44 pmThe place has been long in need of an infusion of something! I was always a sucker for its small cheese and sausage and a pint of coleslaw--odd combo but it worked.
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Post #3 - July 23rd, 2006, 5:38 pmIt's true things hadn't changed here in some time, but I'm not sure I agree they really needed to, at least not across the board. The pastas and sandwiches were never very good, and could certainly do with some updating, but the pizza and chicken were really outstanding. Until/aside from Apart pizza co. (which is a different style entirely) this was my family's favorite delivery for sure. Much better than other Lincoln park options (and the closest thing to the sorely missed LaRosa on Dempster in Skokie, if anyone else out there remembers that)
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Post #4 - August 13th, 2006, 7:51 pmTried to go to Barcello's tonight and it was closed. Anyone know what's going on?
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Post #5 - August 14th, 2006, 1:33 pmWhen I spoke with him some time ago, David (chef of S&S) intimated he was working on some other things and always planned to from the beginning. So I am not surprised. I know he scans this sometime (or used to before the S&S dust up), so perhaps he will share his plans for Barcello's when appropriate. And maybe he already heard the positive comments on the menu items you all miss.
No, I have no connection with S&S beyond eating there a couple of times and visiting the kitchen once.
Maybe there is something to this disintermediation thing after all.d
Feeling (south) loopy
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Post #6 - September 18th, 2006, 12:59 pmBarcello's is reopening this Friday. Here's some info gleaned from the big posters in their windows:
The brick oven is retained. Toppings for the new, fancy schmancy pizzas, include braised fennel, beluga caviar, goat cheese, house cured salmon, and duck confit.
There's a mozzarella bar with 5 choices of mozz+pairings, each $5. Examples: buffalo mozz+beefsteak, marinated bocconcini+sun dried tomato, buffalo (i think) with proscuitto and pesto.
Standard upscale trattoria menu - 32oz steak for two, risottos, roast chicken, pastas, tiramisu. Prices seem fairly reasonable. I have a camera phone shot of the 3 pages of menu, but it's barely readable, so I won't post it. There are about 15 pizzas, including, among others, pulled pork and peach and the aforementioned caviar, which goes for $100. Heh.
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Post #7 - September 18th, 2006, 1:08 pmEven worse than I had feared. Too bad.
But I wonder.....
Do you think they'll let me cash in the 40+ old Barcellos coupons I've accumulated (20 gets you a free large sausage pie) towards one of those caviar pizzas??Last edited by kuhdo on September 18th, 2006, 1:32 pm, edited 1 time in total.
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Post #8 - September 18th, 2006, 1:19 pmkuhdo wrote:Even worse than I had feared. Too bad.
To be fair, toppings for the pizzas (which can be built to order) also include pepperoni and sausage. So I think you'll still be able to get a good, fairly reasonable (large is $14) pizza from them.
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Post #9 - September 19th, 2006, 12:51 pmmy question is- do they still deliver? I live in the area and would like to order "fancy pizza" from time to time. It seems like our only option for non-run of the mill pizza toppings now is Homemade, which is ok for what it is.
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Post #10 - September 19th, 2006, 1:00 pmemdub wrote:my question is- do they still deliver?
Yes.
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Post #11 - September 19th, 2006, 1:09 pmThey may want to rethink their website before reopening...
Voted Best Pizza in Chicago!*
*And yet, no pizza to be found on the menu.
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Post #12 - September 19th, 2006, 1:32 pmthe new website is www.barcelloschicago.com and will be up on thursday
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Post #13 - September 19th, 2006, 2:28 pmHere's the current menu, the one up in their window. I'd imagine it's still subject to change.
Antipasti 3. per selection
Roasted Beets with Dill and Goat Cheese
White Beans with Parsley and Estate Olive Oil
Eggplant Parmesan
Salami and Cured Sausage
Proscuitto di Parma
Marinated Green Beans
Zucchini Salad with Lemon
Roasted Sweet Red Peppers
Marinated Olives
Mozzarella Bar 5. per selection
Italian Buffalo Mozzarella with Beefsteak Tomato
Marinated Bocconcini with Sundried Tomato
Stuffed Mozzarella with Procuitto and Pesto
Baked Mozzarella in Tomato Sauce with Herb Bread Crumbs
Marinated Aged Mozzarella with Rosemary and Oregano
Appetizers
Baked Clams 9.
Garlic, Lemon and Herbed Bread Crumbs
Frito Misto 10.
Crispy Scallops, Shrimp and Calamari Fries with Fresh Herbs and Lemon
Prince Edward Island Mussels 9.
Tomato Fume
Polenta con Fungi e Gorgonzola 8.
Sautéed Wild Mushrooms and Gorgonzola with Creamy Yellow Corn Polenta
Soup
Tomato Bread Soup 5.
Estate Olive Oil and Fresh Basil
White Bean Soup 5.
Mint Pesto
Ribollita 5.
Parmesan Reggiano Cheese and Estate Olive Oil
Insalade
Arugula 7.
Grana Cheese, Lemon and Estate Olive Oil
Caesar 6.
Hearts of Romaine, Grana Cheese and Crouton
White Anchovies 2.
Brick Oven Pizza
"Trattoria" Style
Margarita 8.
Fresh Tomato, Fresh Mozzarella and Basil
Arugola 8.
Herb Rubbed Crust Topped with Salad of Baby Arugula and Pecorino Romano
Blanco 9.
Fresh Ricotta, Fresh Mozzarella and Basil
Quattro Formaggi 10.
Gorgonzola, Fresh Ricotta, Fresh Mozzarella and Fontina Fontal, Fresh Basil
Fungi 12.
Roasted Wild Mushrooms, Fontina Fontal and Basil
Potato 10.
Roasted Yukon Gold Potato and Rosemary with Fontina Fontal
Pork and Peach 12.
Pulled Pork and Peaches with Pomegranate BBQ Sauce
White Anchovy 10.
White Anchovy, Sicilian Capers and Calamata Olives with Aged Mozzarella
Eggplant 10.
Roasted Eggplant, Fresh Ricotta and Mint Pesto
Pepperade 10.
Roasted Red Pepper, Roasted Onion, Aged Mozzarella and Fresh Basil
Stracciato 12.
Proscuitto and Artichoke with Fresh Basil
Chicken 12.
Roasted Amish Chicken, Wilted Spinach and Fontina Fontal
Duck 14.
Hudson Valley Duck Leg Confit, Braised Fennel and Indiana Goat Cheese
Salmon 14.
Lavender and Clove Cured King Salmon, Crème Fraiche and Fresh Dill
Beluga Caviar 100.
1 oz Russian Beluga Caviar, Crème Fraiche, Hard Cooked Egg and Chive Garnish
Thin Crust
Regular 8. Large 14.
Barcello's Pizza Sauce, Aged Whole Milk Mozzarella and Fresh Basil
Additional Ingredients
2. Each for Regular
3. Each for Large
Pepperoni
Spicy Sausage
Roasted Red Peppers
Roasted Onion
Mushroom
Spinach
Black Olives
White Anchovy
Calzone 10.
Aged Mozzarella and Ricotta
Topped with Barcello's Pizza Sauce
Additional Ingredients 2.
Risotto
Fungi 9.
Roasted Wild Mushrooms
Pomodoro 8.
Tomato and Fresh Basil
Lobster 14.
Butter Poached Lobster with Chive
Pasta
Capelini Pomodoro 8.
Angel Hair Pasta with Fresh Basil
Penne Vodka 10.
Spicy Tomato Cream with Vodka, Grana Cheese and Basil
Spaghetti Fruitti de la Mere 16.
Shrimp, Mussels, Calamari, Scallops and Clams, Tomato Broth with Saffron
Gnocchi Gorgonzola 12.
Potato Dumplings with Gorgonzola Cream, Fresh Basil and Pine Nuts
Paparadella with Veal Ragout 14.
Wide Egg Noodles with Braised Veal and Vegetable Ragout, Herbs and Lemon Zest
Truffle Potato Raviolo 12.
Open Ravioli with Truffled Potato Puree, Egg Yolk and White Truffle Oil, Fresh Chive
Green Pea Mezzaluna 12.
Half Moon Shaped Ravioli with Green Pea Puree
Brown Butter Sauce with Ricotta and Fresh Mint
Lasagna Bolognese 14.
Rich Meat Sauce, Béchamel, Aged Mozzarella and Parmesan
Entrees (enough for two or more to share)
Served with Roasted Smashed Potatoes
Roasted Amish Hen 28.
Lemon, Garlic and Herbs
Florentine Steak 42.
Grilled 32oz New York Strip Steak with Garlic and Herbs
Whole Roasted Loupe de Mere 38.
Lemon, Garlic and Herbs
Osso Bucco 56.
Braised Veal Shank with Gremolta
Sautéed Spinach 5.
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Post #14 - September 19th, 2006, 2:33 pmgleam wrote:Here's the current menu
Wow. Barcello's of old, certainly not. But that all sounds really good. I look forward to trying some of the new stuff. Thanks for posting it, Ed, and thanks for the update chefdavid.
Kristen
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Post #15 - September 19th, 2006, 2:46 pmWow, sounds pretty good to me.
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Post #16 - September 19th, 2006, 2:53 pmjesteinf wrote:Wow, sounds pretty good to me.
Me too. Chef David is batting 1.000 with me and I look forward to what he's doing next.White Anchovy, Sicilian Capers and Calamata Olives with Aged Mozzarella
I'm all over this pizza like stink on a monkey.
Best,
Michael
