Baratta’s Steakhouse reopened last month to fill an important void in Carroll’s restaurant scene, which has been weakened by the coronavirus pandemic.
“Things are going great,” said John Baratta, who co-owns the steakhouse with his wife Heidi. “I figured we’d be busy, and we’re actually busier than I thought we’d be.”
The Barattas opened a steakhouse at a different location in Carroll — at the Santa Maria Winery — last year but closed in March when state officials temporarily ceased eat-in dining.
Their new location at the Carrollton Inn, 1370 U.S. Highway 71 North, replaces Charlie’s Steakhouse, which was an important anchor to the hotel and events center.
Baratta’s is open 11 a.m. to 9 p.m. on Wednesdays and Thursdays and 11 a.m. to 9:30 p.m. on Fridays and Saturdays.
John Baratta said the restaurant will open on Sundays at some point in the coming weeks, including for brunch.
The Barattas retained the look and feel of Charlie’s along with some of the former restaurant’s staff members and menu items, to create what Heidi Baratta has described as the “best of both worlds.”
That includes the Baratta’s signature steaks and weekend prime rib and Charlie’s Bang Bang Shrimp and fried pickles, among many other items.
The lunch menu is scaled back but includes favorites such as:
— Spaghetti with house-made marinara sauce, with optional meatballs. The dish is served with angel hair pasta, the spaghetti sauce, of course, and two pieces of toast. The sauce has a smoky flavor to it, which was complemented by the toast. It costs $10 or $11.50 with meatballs.
— Chicken Alfredo Over Rice, which includes a tasty Alfredo sauce poured over top of wild rice and paired excellently with two cuts of grilled chicken. It costs $10.
— Prime Rib Melt: A dippable sandwich of sliced prime rib with provolone, onions and mushrooms on sourdough bread for $14.
The Barattas have operated The Lincoln Club in Glidden for years, which hosts events such as wedding receptions and also caters events elsewhere.