| |  |  | |  | |  | | |  | | Posts (33) | |
| | | | | | Trestle on Tenth is going Swiss for Metzgete. photo: Noah Kalina With the holidays over and the rest of winter to get through (occasional bursts of warm weather notwithstanding), a person can start to get homesick. What to do? If you own a restaurant you can share your ... | | | | | | d Trestle on Tenth wants you to appreciate Jura. photo: Noah Kalina After successfully bringing a bit of his Swiss homeland to the Big Apple in January with a week of Metzgete, chef Ralf Kuettel is bringing another taste of Europe to Chelsea. From March 4–9, Trestle... | | | | | | TRESTLE ON TENTH 242 Tenth Ave., at 24th St. (212-645-5659)--Last summer, Ralf Kuettel, who hails from a small town outside Zurich, took it upon himself to provide the city with a new Swiss-influenced restaurant. (The last one of note, Roettele A.G., closed a few years ago.) There are . . . | | | | | | Recently the occasion popped up to go by Trestle on Tenth, the newest restaurant on this still burgeoning, food focused stretch of Tenth Avenue north of 14th Street. Chef and owner Ralf Kuettel has set up camp with modernized versions of dishes from his native Switzerland. Not knowing what to expe... | | | | | | [Kalina, 8/2/06.] 1) This week, for mostly pointless reasons Frank Bruni, Adam Platt, and Paul Adams all, separately, reviewed the new Swiss restaurant in Chelsea, Trestle on Tenth. While two of the reviewers more-or-less reached a consensus that the venue is a decent one star option for those w... | | | | | | On the same block as Pepe Giallo, a new Swiss influenced restaurant named Trestle has recently opened. I stopped in for a late dinner with a good friend. The room is modestly sized, but beautiful and cleanly designed. Even... | | | | | | Tomorrow, Frankenstar will have at Chelsea newcomer Trestle on Tenth. Today, the Eater oddsmakers have set the action as follows:Zero Stars: 3-1 One Star: EVEN Two Stars: 6-1 Three Stars: 600-1 Four Stars: 10,000-1For the sake of comparison, Adam Platt gave Trestle one star this week, which was... | | | | | | While most New Yorkers huddled in front of televisions Sunday night to watch the Giants beat the Packers, a few friends and I gathered atManhattan's Trestle on Tenth to celebrate another kind of slaughter (albeit one that also involved passing pig skin): Metzgete. This hefty Swiss dinner of fresh po... | | | | | | (Hey, chicken, take the night off)Metzgete means "a butcher's affair," and it's also the name of a pork-oriented culinary tradition in Swiss restaurants. The meal celebrates the winter slaughter; dishes use parts of the pig that won't last the season via smoking, curing, etc. Starting toda... | | | | | | November 18: Gluttony Gotta love an event called "Gluttony," although we were sad to learn there wasn't any food involved. Atlantic food writer Corby Kummer pulls together chefs Mario Batali and Dan Barber (pictured), and James Beard Award winning writer Barbara Kafka to discuss whether ... | | | |
|
| | | |
|
| | |  | |  |
|
| |  | |  | | | | Want Your Own NYC
Restaurant Guide? |
 | Save Your Favorites | | Keep a Wish List | | Get Picks from Friends | | Reviews, Lists & more | |
|
| | |  | |  |
| | | | | |
|