If you intend to dine out in Philly during the holiday season, make Tria Cafe a destination. Tria on Rittenhouse continues to be one of my favorite lunch spots.
A decadent addition to the ever-changing menu is the chicken liver mousse with shallot marmalade, grapes and whole grain mustard. A smear of velvety mousse, a slice of sweet grape and a dollop of crunchy, vinegary mustard makes for the perfect bite (on some crusty bread, of course).
The marinated calamari with green beans, red onion, almonds and capers was oh so tender. And, a drizzle of calabrian chili oil provided a little heat. Rather than a sweet dessert, we prefer to conclude with the Téte de Moine when it is “in season”. This creamy cow cheese from Bern, Switzerland is cut into lovely florets using a girolle.
On this trip, we enjoyed some bubbly and then compared a Grenache/Syrah blend from the Rhône to a Marcillac from Southwest France. The wine list, in addition to the creative small plates, is always a treat at Tria.