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.
Trestle on Tenth
Trestle has been a Chelsea mainstay for years, but it’s seen a surge in relevancy thanks to its close proximity to the High Line and the impeccable maintenance of its mammoth garden. Nestled underneath a sprawling cherry tree, it’s the perfect backdrop for dining on American eats that are influenced by chef Ralf Keuttel's upbringing in Switzerland. Check out their acclaimed wine list, which is carefully curated with a focus on small growers, winemakers and vintners.