My F&W
quick save (...)
Restaurants

Trestle on Tenth’s Gluttony Fest

default-image

While most New Yorkers huddled in front of televisions Sunday night to watch the Giants beat the Packers, a few friends and I gathered at Manhattan'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 pork sausages is traditionally served soon after hogs are butchered for the winter. For five days last week, Trestle’s Swiss-born chef Ralf Kuettel offered a feast of unctuous blood sausage, rich liver sausage, juicy brats and luscious braised pork belly served family-style with mashed potatoes and sauerkraut. To help our bellies grapple with our immense dinner, the generous server brought us glasses of chef Kuettel’s Chartreuse-style, house-made bitters.  The lightly sweet, chamomile-scented digestif was so immediately soothing and pleasantly tongue-numbing that by the end of the night, I started to look forward to next year’s Metzgete.

You Might Also Like powered by ZergNet
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.