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Metzgete at Trestle on Tenth
Dear friends of Trestle on Tenth
Please come and join us for our first-ever metzgete any night from Tuesday, January 15 through Sunday, January 20. It will be a special offering in addition to our full dinner menu.
So, what is a metzgete? Loosely translated as “a butcher’s affair,” it is a very traditional Swiss celebration of the pig, customarily offered at country restaurants throughout Switzerland during the cold months. The metzgete follows right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig--especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.
Next week at Trestle, our version will include everything from braised belly to homemade bratwurst to liver and blood sausages, for only $24 per person (it can be served family-style for a group). We would suggest pairing the metzgete with a glass of Switzerland’s most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be available as options.
We look forward to sharing with you a true Swiss experience in a modern American setting.
Ralf and the Trestle on Tenth team
242 Tenth Avenue, NYC 10001, 212 645 5659, trestleontenth.com