We ate at: Tasting Collective's Via Triozzi dinner
Apr. 22nd, 2025 10:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gentlyepigramsThis month's Tasting Collective dinner was at Via Triozzi, which is on Lower Greenville. I liked the idea of the menu but the execution was disappointing.
The first course was a celery and fennel root salad, which would have been better if there had been more of the sweet gorgonzola with it. Second course was a fancy mussels in sauce with spicy chickpeas, which I thought was the best thing on the menu (and the only item from the regular menu). The third courts was a mushroom pasta. The pasta was fine; the mushrooms were amazing. The fourth course was a roasted chicken ravioli. We thought it was a little weird because there was chicken outside the ravioli, and little bits of crispy chicken skin. Not bad, just a little strange. Apparently it was based on a comfort meal for one of the chefs. The dessert was olive oil cake with whipped cream and macerated berries, and it was fine but the olive oil cake was dry, which ... I'm not sure how you do that.
Like the Goldie's trip we did a while ago (which I failed to write up at the time), this was mostly a tasting menu of new ideas, and not yet refined by the chef into menu quality. Based on the bar, the service, and the one dish from the regular menu, I'd try it again, but not with the enthusiasm that I tried Rye.
The first course was a celery and fennel root salad, which would have been better if there had been more of the sweet gorgonzola with it. Second course was a fancy mussels in sauce with spicy chickpeas, which I thought was the best thing on the menu (and the only item from the regular menu). The third courts was a mushroom pasta. The pasta was fine; the mushrooms were amazing. The fourth course was a roasted chicken ravioli. We thought it was a little weird because there was chicken outside the ravioli, and little bits of crispy chicken skin. Not bad, just a little strange. Apparently it was based on a comfort meal for one of the chefs. The dessert was olive oil cake with whipped cream and macerated berries, and it was fine but the olive oil cake was dry, which ... I'm not sure how you do that.
Like the Goldie's trip we did a while ago (which I failed to write up at the time), this was mostly a tasting menu of new ideas, and not yet refined by the chef into menu quality. Based on the bar, the service, and the one dish from the regular menu, I'd try it again, but not with the enthusiasm that I tried Rye.
