Eccezionale! Trevini Ristorante, Palm Beach, FL
Earlier this month, I was at a trade conference with two of my favorite travel companions (they'd better be since we spend an extraordinary amount of time on the road together!).We tend to get silly together as well. :-)
We snuck away from our stay at the Breakers one evening to try a local Italian restaurant, Trevini Ristorante. Since one of my colleagues is old-school authentic south-side Chicago Italian, I suspected her choice would be a good one!We made the short drive over to Trevini Ristorante and decided to sit on the quaint patio out front. The service was on-point, very upbeat, polite, and attentive. Gonzo, our server, shared the specials and delivered our beverages. We all perused the menu, and decided Avette had made a very good choice! When he returned to take our orders, Avette ordered Ossobucco Alla Milanese, Risotto Carnaroli Al Zafferano (braised petite veal ossobuco, and carnaroli saffron risotto) and Tyler ordered Tagliolini Al Limone, Granchio, Fave, Bottarga (tagliolini with lemon, crab meat, touch of cream, fava beans, and bottarga). I simply handed him my card, as is standard practice. He promptly advised that he was going to give the card to the chef and that chef would choose my meal! Our table let out a collective giggle as it seemed that Gonzo was both on-board, but a little hesitant.When the meals were served, I was delivered the Scaloppine Di Vitello Valdostana (Veal Scaloppine Topped With Prosciutto and Fontina, Sage, Chardonnay Sauce, and Steamed Spinach). Though it looks like a lot of food, it was thin and light, yet full of flavor! Gonzo also advised that the chef really enjoyed reading the card and choosing my meal.
We all finished all of our meals and collectively agreed that we would absolutely NOT pass on dessert here - and we were going to share! I knew that I wanted an authentic Tiramisu (coffee dipped lady fingers, mascarpone cream). Tyler wanted chocolate on chocolate so he ordered the Salame al Cioccolato (chocolate, biscotti salame, and caramel ice cream), and Avette had her heart set on Crema Catalana (Creme Brulee).Unfortunately, we were informed that the restaurant was out of Crema Catalana. Huge "boos" all around! Avette decided to go with the Torta di Ricotta (cheesecake with strawberry sauce) as "Plan B".The Tiramisu and ice cream were fantastic! The cheesecake was a bit dry and dense for my taste, but I'm certain others prefer that style to a creamier cheesecake. And, as we were a few bites into our desserts, the manager, George, delivered a Crema Catalana anyhow! It turns out the pastry chef wanted it to set a bit longer, but it was close enough to ready that George decided to buy one for our table. A lovely and unexpected gesture. And, it was delicious! "Hoorays" all around!
We snuck away from our stay at the Breakers one evening to try a local Italian restaurant, Trevini Ristorante. Since one of my colleagues is old-school authentic south-side Chicago Italian, I suspected her choice would be a good one!We made the short drive over to Trevini Ristorante and decided to sit on the quaint patio out front. The service was on-point, very upbeat, polite, and attentive. Gonzo, our server, shared the specials and delivered our beverages. We all perused the menu, and decided Avette had made a very good choice! When he returned to take our orders, Avette ordered Ossobucco Alla Milanese, Risotto Carnaroli Al Zafferano (braised petite veal ossobuco, and carnaroli saffron risotto) and Tyler ordered Tagliolini Al Limone, Granchio, Fave, Bottarga (tagliolini with lemon, crab meat, touch of cream, fava beans, and bottarga). I simply handed him my card, as is standard practice. He promptly advised that he was going to give the card to the chef and that chef would choose my meal! Our table let out a collective giggle as it seemed that Gonzo was both on-board, but a little hesitant.When the meals were served, I was delivered the Scaloppine Di Vitello Valdostana (Veal Scaloppine Topped With Prosciutto and Fontina, Sage, Chardonnay Sauce, and Steamed Spinach). Though it looks like a lot of food, it was thin and light, yet full of flavor! Gonzo also advised that the chef really enjoyed reading the card and choosing my meal.We all finished all of our meals and collectively agreed that we would absolutely NOT pass on dessert here - and we were going to share! I knew that I wanted an authentic Tiramisu (coffee dipped lady fingers, mascarpone cream). Tyler wanted chocolate on chocolate so he ordered the Salame al Cioccolato (chocolate, biscotti salame, and caramel ice cream), and Avette had her heart set on Crema Catalana (Creme Brulee).Unfortunately, we were informed that the restaurant was out of Crema Catalana. Huge "boos" all around! Avette decided to go with the Torta di Ricotta (cheesecake with strawberry sauce) as "Plan B".The Tiramisu and ice cream were fantastic! The cheesecake was a bit dry and dense for my taste, but I'm certain others prefer that style to a creamier cheesecake. And, as we were a few bites into our desserts, the manager, George, delivered a Crema Catalana anyhow! It turns out the pastry chef wanted it to set a bit longer, but it was close enough to ready that George decided to buy one for our table. A lovely and unexpected gesture. And, it was delicious! "Hoorays" all around!
We didn't leave much on the table, and our bellies were comfortably full. Though I don't have any specific plans to return to Palm Beach soon, if I do return, I will most assuredly dine at Trevini Ristorante again.What are your favorite resort dining experiences?Cheers!Ker