The culinary team behind Cookies & Carnitas in Edgewater will soon transform their restaurant into Brasserie by C&C. The new neighborhood eatery will celebrate the traditions of 19th-century French establishments. Led by proprietor/chef Brad Newman (Charlie Trotter's, The Drake, Sofitel), executive chef Jesse Lee, and beverage director Matthew Bresnahan.
The ever-changing a la carte and optional prix fixe menu will feature ingredients sourced from farm partners and prepared in time-honored traditions. Dishes will include seasonal butter boards; French onion soup a la Julia Child; foie gras croquettes; steakhouse wedge; chicken cassoulet; steak frites; brasserie burger; pan seared Atlantic salmon; short rib pappardelle; hazelnut chocolate tart; and baked-to-order cookie trio a la mode. The beverage menu will feature local beers, artisanal and natural wines, and a rotation of seasonally-curated cocktails.
Brasserie by C&C, set to open in January, will offer dinner service Thursday, Friday and Saturday evenings from 4 p.m. to 11 p.m. The bar will serve libations until midnight.