Late Night Treats at the Castello Plan

Tuesday, March 16th, 2010

Starting tonight, The Castello Plan is adding a late night menu, says owner Benjamin Heemskerk:

Every night from 11pm-1am, our kitchen will be serving beausoleil oysters, cheese and charcuterie boards, as well as a selection of crostinis including duck confit, roasted rabbit, salumi with butter & pickled mushroom, and roasted sweet peppers with a Spanish blue cheese.  Late Night Desserts – chocolate truffle board (paprika salt, almond salt, anise seed), cheesecake with fresh fruit preserve, and warm ricotta blini with blueberry compote.

Their Chef, Natasha Pogrebinsky, whips up truly amazing small plates and there is something special each day. Regular small plate menu will be served every day from 5pm-11pm. The Castello Plan is at 1213 Cortelyou Road (between Argyle and Westminster).

- Liena

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  • James

    I don’t think you’re allowed to eat blue cheese and truffles when you’re breast feeding… :-) I kid I kid.

  • Anonymous Craig

    Roasted rabbit, salumi with butter & pickled mushroom, the perfect food after a hard night of bar hopping!

  • Melissa

    Why only late night oysters :(

  • bklynartiste

    to keep them out of reach of the kiddies at the bar (hopefully asleep by then)?

  • J

    I walked by there just now (9:30pm on Tuesday) and it was pretty full. Bunch o’ alcoholics in this neighborhood! :-)

  • http://www.myspace.com/emilyclairemusic Emily

    We prefer the term “winos”, thanks. ;)

  • Steve

    This is the kind of place I would just never go to, but I like the folks who run it and wish them tons of success.

  • DitmasSnark

    Has anybody on this blog tried this place yet? Looks nice.

  • Matt

    I went right after it opened. And it is nice. The wine was a touch on the expensive side (compared to say, TB Ackerson’s nice low average), and very, very French. There were virtually no new-world wines at all. (I imagine that the list will change quite a bit with time, though.) I liked that they were actually seating people rather than just cramming in as many people as possible.