Post by ApuchKeep an eye out for this new place to open on May 1, 2004.
Here's what I wrote about the soft opening at phillyblog.com, and
there's a non-insider positive review as a follow up:
http://www.phillyblog.com/forum/viewtopic.php?p=38033
I went to the soft opening of Tria last night (disclosure:
chef/fromaggier is my bro-in-law). It's a great spot! Starting Saturday,
they're open for regular business (4-11 Sun –Thurs, 4-1am Fri & Sat).
The web site isn’t updated with menus yet, but it’s http://www.triacafe.com
Tria's at 18th & Sansom where Alaska Ice Cream used to be, and it's name
refers to their specialization in what they call the "fermentation
trio": wine, beer and cheese.
The interior is classy but comfortable, with a row of tables with a
banquet on one side and chairs on the other, several seats at the bar,
and highboy two-tops across from the bar.
Beer, wine and cheese lists are organized by whimsical but informative
categories, with well-written descriptions for each item. 8 taps, from a
domestic micro white to Yards G.W. Porter. If I'm remembering right, 7
taps are domestic micros, plus Paulaner Hefeweiss. I had a Lancaster
4-grain pale ale with a nice malt finish to it, and the Dogfishhead
90-Min IPA - well-balanced despite the prolonged hopping. 10 or 15
bottles round out the list, including several nice Belgians.
Wine list has amazing breadth for its modest length (30 bottles or so).
Many wines are available by the glass, with the 5 oz pours being granted
their due space in 16 oz crystal. Glasses are in the $7-10 range. I
sipped a very nice Chianti that my wife ordered.
There are two food menus - the "regular" menu which includes snack-type
items, bruschetta, salads and panini, featuring quality "daily" cheeses
like gorgonzola, grana padano, fresh mozzarella, etc. Nothing over $10.
Highlights included a gorgonzola and fig jam bruschetta, fresh mozz and
romesco panino, and marinated cippollini (little sweet onions) with
garlic and pine nuts from the “snacks” section. This last was tasty just
on its own, but also served as a nice palate cleanser between trying
different cheeses.
The cheese menu has about 15 specialty cheeses, priced at $5-7(?) for
about 1.5 oz. The idea is that you order a few, and they come on a board
with condiments and bread on the side. Condiments were local honey;
mostarda (sp?), a traditional fruit spread accompaniment for cheese; and
a dried cherry compote. I definitely don’t remember the names of the
cheeses we tried, which is okay, since you’ve never heard of them,
unless you’re very knowledgable about cheese already, in which case Tria
is already on your short list of places to go. A bleu from CT, a
Pyreneen cheese which looked a bit like gruyere but was less sharp and
more complex, and a delicious washed rind cheese were recommended by a
member of the very knowledgable staff.
I’d look forward to going back even without the familial connection.
--
Thomas Taylor