Okay, so you're unwilling to don a blue wig, feathers or leather, and have zero desire to party big on Halloween. And you're too old to trick or treat. What to do on Monday? Take advantage of the Halloween-themed menu specials at restaurants with other foodies who get more excited about pumpkin this and that, than about miniature snickers bars and glow-in-the-dark skeletons (although, admittedly, we love those too).
First up, Area 31 is offering a special $6 price on a spicy Don Julio cocktail titled the "Formula 31," which combines a lime syrup made in house, with cilantro and fresh agave, and a chile garnish. They are also extending the usual happy hour with $5 drafts, well drinks and $7 Halloween bar bites created by Executive Chef E. Michael Reidt. A "Witch's Brew" is really "Smokin' Pumpkin Soup," "Franc's Beans" is a black bean stew, a spicy fish ceviche is called the "Gargoyle" and red velvet cupcake skewers are called "Haunted Velvet."
Quattro Gastronomia Italiana is offering a four-course menu, and they are really up-charging for prime real estate. Inside the restaurant the menu is $65, but if you want to witness the crazy costumes, Lincoln Road people watching will cost you an additional $20 per person. Starters include mini
arancini with ham and porcini, wild mushrooms
and truffle robiola cheese crostini and the Halloween theme is captured by an entrée of pumpkin gnocchi with a gorgonzola
and walnut sauce. Pumpkin is also on the agenda in pie form, but classic tiramisu is always on hand for purists.
Meat Market's Sean Brasel is preparing a three-course menu, for $75 per person, no charge for the Lincoln Road storefront. Lobster bisque meets roasted pumpkin for a soup starter, while mains stick to the heart of what this restaurant does well such as a 10-ounce filet mignon with gruyere rosti, corn salsa and fire roasted chiles. A cupcake trio rounds out the offerings: red velvet, double chocolate, and of course, pumpkin. Ask for a "Witches Brew," an inventive mix of Appleton rum, fresh lemons and root beer; they are also doing a "Black Sangria" made with a base of Malbec wine and Stoli, blended with black fruits, citrus and agave.
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