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Openings: Hotly-Anticipated Trentina Has Opened its Doors

July 8, 2014 By: Nightclub & Bar


TrentinaWHAT:         
The Cleveland dining scene changes forever. Trentina, the passion project of James Beard Award-nominated Chef Jonathon Sawyer and wife/partner, Amelia, opens its doors. In doing so, the dynamic duo ushers in a new way of eating and drinking to the Rust Belt, complete with multi-course tasting menus, dramatic tableside presentations, and daring beverage pairings. Helmed by Chef Sawyer and Executive Chef Matt Danko, the restaurant offers two distinct tasting menus: the Menu Bianco, a 12-course menu that showcases the bounty of the Midwest while paying homage to its inspiration, the Trentino region in Northern Italy; and the Pasta Degustazione, a 7-course menu featuring a number of pasta preparations made in-house. Highlights from Trentina’s carefully curated Menu Bianco include:

Caviar + Ciccoli
Sumac, Latte, Cucumber & Puffed Pasta

Crustaceo Crudo
Vintage Ohio Apple & Citrus

Edible Candle
24k Gold Honey, Aged Beef Suet, Crunchy Salt & Fresh Bread

Pasta alla Chitarra
Ohio Farm Egg

Amelia, with the help of local designers and artisans, designed the 35-seat restaurant which features metallic colors mixed with vibrant artwork and polished décor. A one-of-a-kind community art piece co-designed by the Museum of Contemporary Art (MOCA) in Cleveland serves as a glamorous focal point in the dramatically designed room. In August, an al fresco space will offer a more casual setting for lunches and summer dinners.

WHERE:       
Trentina, 1903 Ford Dr., Cleveland, OH 44106

COST:          
The 12-course tasting menu, Menu Bianco, can be purchased on Trentina’s website for $100 or at the time of dinner for $115 per person, exclusive of alcohol, gratuity, and tax. The Pasta Degustazione is priced at $60 per person, exclusive of alcohol, gratuity, and tax. Reservations are recommended and can be made through Trentina’s ticketing system, on Open Table, or by calling 216.421.2900.

WHEN:         
Trentina is open Tuesday through Saturday from 5 to 10 p.m.


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