Trestle on Tenth

Trestle's contemporary American cuisine's influenced by chef Ralf Keuttel's upbringing in Switzerland, birthplace of fondue and Ricola cough drops. Opening tomorrow, its dishes include Crépinette of Pork Shoulder, Stuffed Veal Breast, and Roasted Lamb Saddle bathed in Bacon Sauce -- the fondue for the new millennium that also soothes scratchy throats.