Have you ever wondered why Charlie Park rotates their menu two to three times a year? On the rooftop, they seek to design a menu utilizing ingredients and flavors inspired by the change in season. Charlie Park wants to tap into the feelings and memories the specific season evokes and aim to reflect that in the experience with these dishes. Autumn lends us a wealth of incredible produce, spices and proteins but also a nostalgic, cozy, and comforting energy. The warm inviting colors and flavors of fall are infused into so many of their new dishes and cocktails. From Charlie Park: β€œWe hope you will enjoy them as you would a story around a campfire: with fondness, friendship and a warm cocktail.” 

An exciting addition to the menu are the Double Duck Frites. Double fried hand cut wedges, duck fat, house bravas rub, and black garlic duck fat aioli. A great way to start the night or add on as a side with the Burger A La Charlie or Steak and Potatoes. Patata Bravas is a traditional Spanish tapas made of potatoes smothered in spicy red sauce. Charlie Park has created a bravas inspired house made rub with a variety of interesting and unique peppers.  

The Sweet Potato Gnocchi, Spiced Pumpkin Tiramisu, Pumpkin Ginger Bisque, Charlie’s Great Pumpkin Cocktail, and High Harvest Cocktail are dedicated to Fall flavor profiles like pumpkin, sage, sweet potato, maple syrup, gingersnaps, cloves, cinnamon, and spices.

Images by Dave Barfield of Lonely Fox Photography

Another Fall forward dish is the Apple Glazed Pork Loin. It is a 10 oz center cut loin that is sous vide overnight and seared to order. Served with charred broccolini which is a younger, longer and sweeter broccoli with a more bitter stem. Plated with an apple mostarda that is a traditional fruit sauce made with mustard seeds – usually ground inside but at Charlie Park you will see the seeds for texture. Glazed with a Port-Apple reduction made with apples, apple juice, pork jus, shallots and brown sugar. Served with yukon gold scalloped potatoes layered with cheesy bechamel sauce and rainbow chard and granny smith apple salad. 

Images by Dave Barfield of Lonely Fox Photography

Chef de Cuisine – Justin Adams has been with the Charlie Park team for the better part of a year and has brought a lot of new and exciting menu items to the table. As a child, Justin always loved when his grandmother “Nan” would cook for him and has fond memories of helping her in the kitchen, which is where his inspiration lies. Justin believes that there is a time and place for classical food although he aims for fun, upscale, and adventurous cuisine. Being a Tallahassee native, Justin started out his culinary career working at the Tallahassee staple Jim & Milts and quickly learned that he enjoyed the fast paced environment, the comradery of a kitchen team, and more importantly, the food. When finishing culinary school, he took his ventures to Asheville, NC working at The Inn on Biltmore Estate as well as a few other restaurants around town. His desire to be closer to his family brought him back to Tallahassee which led him to become Chef de Cuisine of Cypress Restaurant for several years. Taking a break from the industry to have more time with his daughter, Justin yearned to get back into the kitchen and has found a home at Charlie Park.


Find Charlie Park at:
Socials – WebsiteFacebookInstagram
Address – 801 S Gadsden St, Tallahassee, FL 32301
Phone – (850) 759-4300


Disclosure – This post is a paid partnership with Charlie Park, in exchange for my work here at Tallahassee Foodies. Partnerships help pay for my blog expenses, so that I may offer our readers more fun posts like this, and continue to support our locals.

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