Tre Awards

Tre Restaurant Review:

The love-it or hate-it design includes whitewashed brick and exposed Edison bulbs in a narrow space packed with angular wood tables. It might be viewed as either chic or dated. The food, however, is more forward-thinking than the décor. Appetizers like thinly sliced beets with fried goat cheese balls, roasted lamb with tuna foam and potato-crusted sardines stuffed with mozzarella and black ink mayonnaise are hardly the stuff you’d find at a typical red sauce Italian joint. The entrées are a bit more staid in comparison, though the rigatoni with traditional mini lamb meatballs and tomato sauce, and the whole-wheat spaghetti with raw tomato-Parmigiano and basil sauce are indeed standouts. Other lovely flourishes that keep the menu from verging on the banal include pork tenderloin stuffed with Gorgonzola and figs and served atop couscous and roasted red peppers, which gives the dish a North African lilt, and cavatelli with mussels, which is upgraded by a broccoli rabe foam. The four-course weeknight tasting menus for $19 are a steal---and coincidentally leave enough cash left over to wade through the impressive selection of Italian wines.