THIS RESTAURANT IS CLOSED Trevese Restaurant & Lounge

THIS RESTAURANT IS CLOSED Trevese Restaurant & Lounge Restaurant Review:

Don’t be fooled by Trevese’s exterior: while the restaurant is housed in a mansion dating back to 1891, owner and executive chef Michael Miller’s fare is thoroughly contemporary. Amidst the dining room’s sage green walls, smoky glass, chocolate brown leather and crisp cream tablecloths, both the à la carte and tasting menus reveal the chef’s penchant for combining sweet and savory flavors with unexpected elements---and a dash of well-placed whimsy. An amuse-bouche sees the classic caprese salad deconstructed in the form of a bite-size tart, the intensely concentrated flavor of tomato belying the dish’s petite proportions. A course of halibut cheeks with melon and cucumber is augmented by the surprising crunch of bulgur wheat. A duck press---duck leg confit wrapped around a slice of foie gras that melts throughout for luxurious richness---carries a hint of sweet Dijon and curry, and is finished with a delicate lentil tuile. A New Zealand lamb chop is cooked sous vide, then broiled, and served with a playful salad of baby and large mint leaves---the larger fried for a delightful crispness. A cheese plate is made memorable by the addition of a creamy honey foam. On occasion the formula falls short---a course of quail with tomato water and roast strawberries lacks the balance of other dishes---but the food overall is adventurous, complex and well-executed. Servers are knowledgeable about ingredients and wine pairings.