Pelato is launching its fall menu, bringing Brooklyn-inspired comfort food to the table with new dishes inspired by the flavors and traditions the Scotto family grew up with.
Pelato's fall menu pairs new additions with guest favorites, with each dish rooted in the Scotto family's Italian American history:
- Stromboli: A taste of Brooklyn inspired by the stuffed breads found in the pizzerias and trattorias the Scotto family frequented and made regularly at home. The Pelato team spent weeks perfecting its house-made dough and selecting the combination of meats and cheeses for the restaurant's first-ever stromboli, stuffed with salami, capicola, pepperoni, mozzarella and Parmigiano-Reggiano.
- Baked Stuffed Shells: A seasonal dish that Pelato has brought back after guests repeatedly asked for its return. The restaurant's only baked pasta, the dish is made with ricotta, mozzarella and Parmigiano-Reggiano.
- Ragù Bolognese: A Pelato classic from the restaurant's opening menu. After it was removed during a seasonal menu change, guests were so disappointed that the team promised to bring it back. A year and a half later, it has officially returned, and the team says it's better than ever.
Behind the bar, the cocktail lineup also puts a seasonal spin on Pelato favorites, from the Frozen Apple Cider, made with fresh-pressed apple cider, vodka, amaretto and cinnamon, to Fig-Et About It, a daiquiri-inspired cocktail made with fig syrup, and the Hot Tommy, a spicy take on a Tom Collins featuring gin, blood orange, lemon juice and Calabrian chile hot honey.
Reservations are available on OpenTable, and walk-ins are welcome for brunch, dinner and bar seating.