Chef Scott May opened Charcuterie just three years ago, but it's already become a favorite in Sierra Madre for locals and visitors alike in this small town nestled in the foothills of the San Gabriel Mountains. Chef May, a San Francisco Culinary Academy graduate, lived in Aspen, Colorado for many years and "grew to appreciate the intimate nature of the area and its fine food and wine done in a casual manner," according to the Charcuterie Web site. In addition, he had a favorite restaurant in Aspen that inspired him to open his own.
The name Charcuterie actually entails a kind of food perservation technique used in France before the advent of refrigeration where meats and cheeses were smoked or soaked in salt to prevent spoilage. Obviously, the restaurant today is current in its refrigeration equipment and cooking techniques, but May appreciates the history behind French cooking.
Some of the most popular dishes at his restaurant include the French staple of escargots, pumpkin ravioli with brown butter and golden sage, ratatouille including layers of roasted vegetables served over citrus cous cous, and beer battered fish & chips.
Some other tidbits about Charcuterie include Wednesday half-off bottled wines and live music (classical, jazz, guitar) on Friday and Saturday nights (between 6:30 - 9:30 p.m.).
120 W. Sierra Madre Blvd., Sierra Madre CA 91024. 626-355-3908. Open 7 Days a Week 11AM for Lunch, Tue - Sat 5:00pm for Dinner, Sat & Sun 9:00AM for Breakfast. Prices: $12 to $28 for entrees.