April 24, 2007
Cuisine: Tapas, Eclectic & International
123 S 18th St, Philadelphia 19103
Btwn Stock Exchange Pl & Sansom St
Bruschetta: Brie with Balsamic-Blackberries and Tarragon ($4)
“Snack” I: Warm Poached Black Mission Figs with Gorgonzola and Prosciutto di Parma ($5 ½)
“Snack” II: Roasted Beets with Bulgarian Feta Cheese ($3 ½)
Dessert: Warm Blackberry and White Chocolate Bread Pudding with Citrus-Caramel and Blackberry Sauces ($6 ½)
In the mood for a light and interesting dinner after boozing at Rum Bar, my friend Anna and I headed over to Tria. I’ve walked by this eatery on several occasions and thought their menu looked enticing and especially liked how fractions are are used in place of decimals for prices. I appreciate the little things.
The menu at Tria features “snacks,” bruschetta, sandwiches, and salads. All food is priced under $10. I love small plate establishments because I’m able to pick and choose distinct flavor combinations that pique my interest, rather than committing to an entire entree where I may be indifferent to some components. I’ve been known to recreate this small plate freedom at regular restaurants by ordering two appetizers or several sides for my meal.
On this evening, all of our dishes were brought out at once (I think I’ll ask for a staggered delivery next time). We started with the Brie with Balsamic-Blackberries and Tarragon. The berries were wonderfully tart and the Brie was smooth and mild. Although I have had grapes and apples paired with cheese on many occasions, I have never had berries. The simplicity of each flavor came together nicely on the toasted baguette round.
My favorite plate of the evening was the Warm Poached Black Mission Figs with Gorgonzola and Prosciutto di Parma. The figs were tepid and oh so sweet; I love the texture of the fruit’s tiny seeds against my teeth. The salty Prosciutto and melted Gorgonzola paired well with the figs; each bite was intensely flavorful. Anna, who is not a fan of Gorgonzola, found the flavors too overwhelming.
The Roasted Beets with Bulgarian Feta Cheese was another simple, but winning dish. Anna and I found Bulgarian feta milder and less salty than its Greek counterpart. The beets were refreshing and calmed the cheese’s bite.
We finished off with Tria’s most popular dessert: a Warm Blackberry and White Chocolate Bread Pudding with Citrus-Caramel and Blackberry Sauces. The bread pudding was more cake-like than bread puddings I’ve had in the past and overall very tart, especially with the citrus and berry sauces. When it comes to desserts, my palate leans toward sickeningly sweet, so I was not blown away by this creation. I think the Banana, Caramel and Mascarpone Panino ($6) will be a good choice on my next visit.