GLOVER PARK: New Fall Menus at Casolare in Glover Park

Casolare, Chef Michael Schlow’s restaurant in the Kimpton Glover Park Hotel has revamped dinner, drink, dessert and brunch menus for the fall season. Executive Chef Matt Adler and Chef Dylyn Coolidge worked with Schlow to add recipes from their most recent travels to Italy as well as some cherished family recipes. New appetizers include Mimi’s Meatballs, inspired by Chef Michael’s mother-in-law’s recipe, and Grilled Octopus with crisp potatoes and a celery, scallion, and lemon emulsion. Macaroni with Sunday Gravy, Casolare’s five-hour braised tomato and meat ragu, which lends itself well to Autumn and Winter dinners, sits alongside other “Old School Favorites” like the Giant Chicken Parm, and Homemade Cavatelli made with sausage and broccoli rabe. The menu’s “Simply Prepared” section ensures guests can enjoy classic and simple preparations of a variety of proteins, like a Slow Roasted Salmon, Roasted Chicken, and a 12oz NY Strip Steak. Sides include roasted Brussels sprouts, creamy polenta, and Tuscan fries with fresh herbs. 

The full dinner menu is available here.

Executive Pastry Chef Alex Levin has debuted new desserts including Apple Crisp al Forno a la Mode and Whipped Ricotta Cheesecake with concord grape sorbet. In addition, Nonnina’s Tiramisu will satisfy those looking for a traditional Italian dessert, which Chef Levin has made gluten-free.

Under General Manager Chad Cortner’s direction, the beverage program at Casolare has undergone a significant refresh. Looking to classics for inspiration led Cortner to develop the Donatella, his “Italianized’ take on an Old Fashioned, and several new spritzes including the Cocconato Spritz with Americano Rosa, lemon, mint, and bubbles. The wine list includes reds and whites from Italy and California but also a diverse list of American states including Texas, Missouri, New York, and Virginia. 

A full cocktail menu is available here, and wine list here.

To end the week, Casolare’s Weekend Brunch menu has new additions including the seasonally appropriate Pumpkin Challah French Toast, a favorite among the little ones (kids now eat free all day on Sunday at Casolare). Savory brunch items include Mama Zecca’s Eggplant, a dinner favorite made brunch-friendly with a fried egg. Eggs da Vinci is Casolare’s take on an Eggs Benedict, this one has crispy eggplant, watercress, oven-dried tomatoes, hollandaise, and tomato-basil sauce. Bottles of bubbles are available for $25 with two juices to make-your-own mimosa, while all brunch cocktails – mimosa, Italian Sangria, Aperol Spritz and Bloody Mary – can be made bottomless for $18. 

The full menu is available here.

Casolare is located at

2505 Wisconsin Avenue, NW