Clean, sleek, trendy, aromatic, and busy on a Tuesday night – Tria prides itself on the celebration and combination of beer, wine and cheese ‘the tasty threesome of fermentation’. The LM Panel was pleasantly impressed with almost every aspect of our dining experience at Philadelphia Magazine’s 2008 choice for best wine bar in Philadelphia.The first page of the menu consists of almost tapas like dishes so you can easily find yourself ordering 6 or 7 dishes and going back for more. The mixed marinated olives were highlighted by thin slices of fresh garlic and intermingled nicely with the sliced Italian meats and slender slices of baggett. Our two bruchetta choices, a goat’s cheese, roasted garlic with Pesto and truffled mushroom with fontina, were simple, crunchy and savory. The roasted butternut squash with apple goat cheese, pumpkin seed oil and maple walnuts looked intriguing on the menu but its dimensions fell short when the well done squash and goat’s cheese blended into a mushy muddle in your mouth.
Why is the cheese hidden on the 3rd page of the menu? The first page is full of delicious morsels and the second page is packed with a fantastic selection of wines – who ever reaches the 3rd page of a menu? The Panel enjoyed a fine selection of cheeses and surprising accompaniments – chocolate and cheese!
The full meal was accompanied by a ‘delightful expression’ of a pinot noir, a 2001 Allen McCorkindale from New Zealand – Don’t be afraid to let the knowledge staff make a recommendation from their extensive selection.
Also check out Tria’s Sunday School and Fermentation School if you are looking for a date idea or just want to become more educated about wine, beer, cheese and how they all can work together on the pallet.
The LM Panel gives Tria high ratings (ΩΩΩΩ) for their comfortable settings, appetizing menu, and erudite staff.
http://www.triacafe.com/
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