Trezo Vino revisted

I have been very remiss in fulfilling my part of the blogging so here I am catching up. While Scott is the wine and spirits expert; my claim to fame is service and food. Having been in the food and beverage (in all aspects) for over twenty years, I feel most comfortable addressing these areas.

Let me begin by saying that our waiter, Adam, was attentive without being intrusive and incredibly knowledgeable about the menu. This is extremely important in my book. Although he began the visit crouching at the table in a Friday's fashion, a posture of which I am not overly fond, he served us in a most professional manner such that is very difficult to find these days. He explained the menu as well as how to order. At Trezo Vino, you have a choice of a tapas style dining experience as well as a typical dinner. We chose to order only appetizers, which is my favorite way to dine. After making our selection, Adam tried to order the items in such a way that complimented not only the appetizers but also how we ate them. For example, fried dishes first, sauteed next, etc. However, the ongoing conflicts (for lack of a better word) between the front and the back of the house impeded his efforts but certainly didn't diminish our enjoyment.

We began our meal with Sweet Chile Calamari Fries, Tempura Shrimp, and Truffled Hand Cut Fries. Instead of the normal calamari rings and tentacles, we were served calamari "fries." Serving calamari in this manner poses a particular challenge to the chef. If not cleaned and prepared properly, calamari can be tough and rubbery. Ours was tender and quite delicious. The shrimp had a heavy flavor and definitely wasn't as fresh as it could have been. It was served with an avocado and tomato puree as well as a mache and garlic miso sauce. Both were outstanding but not well matched with the shrimp. As for the truffled fries, well, simply a waste of chewing time as well as money. The homemade ketchup was laughable. This dish was the biggest disappointment of the entire meal but played such a small role in the whole experience that I mention it only as a word of warning.

In the middle of all this fried goodness, the Fois Gras Duet was served. Need I say more? I mean, it was fois gras afterall! I just wish I could learn to cook it properly! Beautiful presentation and as usually, a delicious tease for the palate.

We also ordered bisque (it's been so long now that I can't remember if it was crab or lobster). This, we sent back. What is normally a delicate and at the same time an extremely creamy soup tasted as if it had sat in the pot for too long. There was a bitter, burned taste that was incredibly unpleasant. Upon sending it back, the manager rushed to the table in at first was an attempt to defend his soup. But after seeing what we had already ordered (in his own words but paraphrased; it's been a long time!) decided that our complaint might merit some attention. He then proceded to flex his wine knowledge muscles for Scott. I will say that he replaced the bisque with the soup of the day (which proved to be unremarkable).

We finished the emal with a cheese board. One can order two, three, or four cheeses and it is served with marinated olives, spiced pecans and an assortment of cured meat. We ordered aged Gouda, Maytag Bleu, and some other cheese that I prefer to forget. Scott loved it but I distinctively remember it being very "goaty" although I believe it was a sheep's milk cheese. I am funny about cheese, what can I say? This was an awesome plate and I believe it inspired Scott this past Christmas season to prepare mounds of his own spiced pecans. It would have been a wonderful way to end the meal (had the kitchen cooperated).

Although I may have been a bit harsh in some of my assessments; it was a truly enjoyable and refreshing dining experience. I give much credit to Adam and his willingness to serve. We will (and have) recommend Trezo Vino to our friends.