Metzgete at Trestle on Tenth
Dear friends of Trestle on Tenth
Please come and join us for our first-ever metzgete any night from Tuesday, January 15 through Sunday, January 20. It will be a special offering in addition to our full dinner menu.
So, what is a metzgete? Loosely translated as “a butcher’s affair,” it is a very traditional Swiss celebration of the pig, customarily offered at country restaurants throughout Switzerland during the cold months. The metzgete follows right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig--especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.
Next week at Trestle, our version will include everything from braised belly to homemade bratwurst to liver and blood sausages, for only $24 per person (it can be served family-style for a group). We would suggest pairing the metzgete with a glass of Switzerland’s most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be available as options.
We look forward to sharing with you a true Swiss experience in a modern American setting.
Ralf and the Trestle on Tenth team
242 Tenth Avenue, NYC 10001, 212 645 5659, trestleontenth.com
I've heard good things about this place. Have you been? The chef cooked at Grammercy Tavern for years.
This was one of Skinny's top ten of 07.
I think we should go, only seems right as I am off to Switzerland the 20th.
I go as often as possible.....The chef got 3 stars at a place called Cena many moons ago, I dont think he worked at Gramercy but did at Union Sq, his wife is wine director of Gramercy.....all natural wine all well priced food is yummy + well priced
Anyone up for a Friday (1/18) or Saturday (1/19) reservation?
Can't beat $24 prix fix and sounds interesting and you can have my share of the blood sausage.
1/18 not an option. Opps. 1/19, Saturday?
I could make it, and I'd take your sausage.
Alright, we're counting you in Mr. Wilson (liver might be coming your way too, if you want it). Anyone else let us know in the next day or so, so we can make reservations.
Sounds good to me. Dave?
i am in cape cod cleaning out my 89 year old moms house, gracie is done with the cape, house will be on market soon, proceeds will be used to redo her other home inc a pool
p.s. i would still start with the crepenette app for the full ToT pork experience!!
huh, what? reservations, i always have reservations. i think i said im about 25% sure so put me down for 1/4th of a reservation.
Hello Trestle, we would like to make a reservation for this Saturday for 3.25 people."
Sorry, looks like we can't make it now.
But that means we won't make out goal of 2.3 parties a week!
Bree here.
Apologies. My fault with an upcoming trip and too much to do. Mr. Wilson and .25 of Dave, let's get back on track in a week?!
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Dear friends of Trestle on Tenth
Please come and join us for our first-ever metzgete any night from Tuesday, January 15 through Sunday, January 20. It will be a special offering in addition to our full dinner menu.
So, what is a metzgete? Loosely translated as “a butcher’s affair,” it is a very traditional Swiss celebration of the pig, customarily offered at country restaurants throughout Switzerland during the cold months. The metzgete follows right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig--especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.
Next week at Trestle, our version will include everything from braised belly to homemade bratwurst to liver and blood sausages, for only $24 per person (it can be served family-style for a group). We would suggest pairing the metzgete with a glass of Switzerland’s most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be available as options.
We look forward to sharing with you a true Swiss experience in a modern American setting.
Ralf and the Trestle on Tenth team
242 Tenth Avenue, NYC 10001, 212 645 5659, trestleontenth.com
- Skinny 1-12-2008 1:46 pm
I've heard good things about this place. Have you been? The chef cooked at Grammercy Tavern for years.
- jim 1-12-2008 7:15 pm [add a comment]
This was one of Skinny's top ten of 07.
I think we should go, only seems right as I am off to Switzerland the 20th.
- b. 1-12-2008 9:26 pm [add a comment]
I go as often as possible.....The chef got 3 stars at a place called Cena many moons ago, I dont think he worked at Gramercy but did at Union Sq, his wife is wine director of Gramercy.....all natural wine all well priced food is yummy + well priced
- Skinny 1-13-2008 8:50 pm [add a comment]
Anyone up for a Friday (1/18) or Saturday (1/19) reservation?
Can't beat $24 prix fix and sounds interesting and you can have my share of the blood sausage.
- b. 1-13-2008 8:55 pm [add a comment]
1/18 not an option. Opps. 1/19, Saturday?
- b. 1-13-2008 10:13 pm [add a comment]
I could make it, and I'd take your sausage.
- alex 1-13-2008 10:16 pm [add a comment]
Alright, we're counting you in Mr. Wilson (liver might be coming your way too, if you want it). Anyone else let us know in the next day or so, so we can make reservations.
- b. 1-14-2008 5:08 am [add a comment]
Sounds good to me. Dave?
- jim 1-14-2008 4:53 pm [add a comment]
i am in cape cod cleaning out my 89 year old moms house, gracie is done with the cape, house will be on market soon, proceeds will be used to redo her other home inc a pool
- Skinny 1-14-2008 4:54 pm [add a comment]
p.s. i would still start with the crepenette app for the full ToT pork experience!!
- Skinny 1-14-2008 4:58 pm [add a comment]
huh, what? reservations, i always have reservations. i think i said im about 25% sure so put me down for 1/4th of a reservation.
- dave 1-14-2008 7:09 pm [add a comment]
Hello Trestle, we would like to make a reservation for this Saturday for 3.25 people."
- b. 1-14-2008 8:16 pm [add a comment]
Sorry, looks like we can't make it now.
- jim 1-18-2008 10:22 pm [add a comment]
But that means we won't make out goal of 2.3 parties a week!
- alex 1-19-2008 4:43 am [add a comment]
Bree here.
Apologies. My fault with an upcoming trip and too much to do. Mr. Wilson and .25 of Dave, let's get back on track in a week?!
- jim 1-19-2008 8:08 am [add a comment]