Trezo Vino Wine Bistro has added five new dishes to their menu to welcome in spring and my husband and I had the sheer pleasure of attending a preview and tasting. If you are a fan of Trezo Vino these dishes will not disappoint and in true Trezo Vino style, the presentation is beautiful and of course tastes delicious. In addition, new handcrafted cocktails have been added to Trezo Vino’s cocktail list and a new happy hour food menu runs daily (Monday-Saturday) from 4:00 – 6:00 p.m. If you have not been to Trezo Vino, I guarantee by the time you are done reading this, Trezo Vino will be added to your list! Below is an overview of all their new dishes and my take on them. WARNING: This post will have your mouth watering.
Beef Carpaccio
Arugula, red onion, soft fried egg, truffle foam, aged balsamic, crostini.
I have to admit that since I have started writing this food blog I have really gotten out of my “culinary box.” Even though I have always enjoyed eating, cooking and trying new things, there are few things on my list that I really have had no desire to try and Beef Carpaccio was one of them. (Honestly, I could do without any kind of raw meat). I think it is more of a mental challenge for me than taste. But alas, I must practice what I preach to my son, who is a very picky eater, and that is to just try it. After doing so, I felt like little Mikey in those old Life cereal commercials where they start saying, “He likes it, he likes it.” I have to admit, it was tasty and very tender. The addition of the egg, crostini, balsamic, red onion and arugula really created a beautiful dish that was not only pretty to look at, but had flavors that paired very nicely. The egg was soft boiled and lightly fried. This was my husband’s first Carpaccio experience as well and we both found ourselves dipping the meat into the yolk and placing it on the crostini. We both agreed the tenderness of the beef against the crispiness of the crostini was a great combination.
Grilled Muskmelon
Arugula, fennel, mint, feta, balsamic vinaigrette.
Delicious! I love salads, and the more creative the better. My sister says my salads are like a “trail mix” they are always full of nuts, berries, fruits, cheese or anything else I can get my hands on. For many years she thought I was crazy and the thought of all that mixed together was enough to put her over the edge. You see, as a child whenever mom would fix mixed vegetables she would sit at the dinner table and separate them out. Her plate then had little piles of carrots, corn, peas, green beans and a few other ones. She ate them all individually and still to this day really does not like her food to mix. I finally convinced her to try one of my salads and just like Mikey, “she liked it.” Just the other day she commented that the spinach salad I make is one of her favorites. I cannot wait to take her to Trezo Vino so she can try this salad. The grilling of the melon brings out the sweetness which pairs soooooooo nicely with the saltiness of the feta. I am going to do my best to recreate this dish at home, so I can eat it all the time.
Grilled Prawn Risotto
Spring onion, cilantro, grana, tomato concasse.
This dish was amazing. The risotto was creamy, cheesy and delicious. The grilling gave the prawns a nice char and added a smoky flavor that paired very nicely with the creamy risotto. This and the flatbread were the two of our favorite dishes of the evening.
Formaggi Flatbread
Hand pulled mozz, chevre, grana, fontina, garlic, and oregano.
This flatbread is under the new “Hearth Oven” section of Trezo Vino’s menu which also features bruschetta and pizzas. I was getting pretty full and still had one more dish to come so I only had one piece and boxed the rest up for later. I am so glad I did, as it was a real treat the next day. The combination of all the cheeses, oregano and crispiness of the crust is so yummy, plus the size makes this a perfect dish to share. Both my husband and I commented that we would like to come back on a nice evening and share a flatbread and bottle of wine on the patio which opens for lunch and dinner seating on Saturday, April 16. Also a patio summer music series will be announced soon.
King Salmon
Yukon potato cake, bacon, shaved fennel & apple, cider sauce, mustard vinaigrette.
I have to admit I am not a huge salmon fan, but if you are, I think you will enjoy this dish. My husband likes salmon and commented that he liked how the outside had a little bit of a sear to it that added a nice crust. I would have to agree from the bites that I did try, I liked the crust too and the sauce on top was delish. Fennel has become one of my new favorites so I really enjoyed the fennel and apple slaw that was on top. The potato was wrapped in bacon, what is not to love about that!
All of the dishes were created by Trezo Vino’s Executive Chef Daniel White who has worked with Trezo Vino since it opened three years ago. White began his career at PB&J's Paradise Grill and at age 19, helped to re-open the restaurant as assistant chef when it transformed to Yia Yia's. After attending Le Cordon Bleu, in Scottsdale, AZ, White became chef at Grand Street Café and was there up until his move to Trezo Vino.
With Wine Bistro in its name, Trezo Vino is of course focused on wine as well as the food. Trezo Vino has redesigned the "Wine by the Glass Menu" to become more interesting, informative, and adventuresome all at the same time. You can now order a “taste” 2.5 oz. pour, a glass or a quartino (1/3 bottle) of each wine and all styles are now flighted for 8 different wine flights. 9 of the wines are not on any other menu in Johnson County.
Make plans to visit Trezo Vino soon and when you do, be sure and ask for Fred to be your server. He was wonderful and took great care of us!
Trezo Vino is open for lunch and dinner, Monday – Thursday, 11:30 a.m. – 11:00 p.m., and Friday – Saturday, 11:30 a.m. – midnight. Closed Sundays. For more information visit, www.kctrezovino.com.
Trezo Vino
11570 Ash Street
Leawood, KS 66211
(913) 327-8466
If you have a great food find in KC you think I am missing, email me.
In Good Taste,
Sharm
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