With cheese and chocolate as some of its most recognizable foods (albeit, each one a broad umbrella group), it should come as no surprise that Switzerland would hold a special place in my heart/stomach. Of the different coutnries I’ve been to, it’s always been one of my favorites. Lots of natural beauty (nothing like a mountain to blow a Florida girl’s mind), awesome cows (yea, I know, random, but they really were the prettiest cows ever) and again, the food.
So when my friend Holly, who was recently visiting from out of town, suggested a Swiss brasserie in Chelsea that her boyfriend recommended from having been there before, I was all for it. (And sidenote, friends that make food recommendations you can count on being good? Golden!)
I liked Trestle on Tenth pretty much from the get-go. Outside, the weather was rainy, cold and crappy, but inside the restaurant was cozy and warm, and when Holly mentioned that the sticky buns were specifically recommended via the BF who wasn’t there with us, I knew it didn’t matter what was going on outside because I was about to be exactly where I needed to be: in front of great food, with great company.
It might be a scientific fact that sticky buns improve rainy days
First to come out were the aforementioned sticky buns. They’re not usually one of my favorite baked goods because the sticky factor kind of bothers me, but these weren’t too messy or over-the-top sweet. Fat and doughy, these buns mostly kept the sticky part on the inside, with a dark, molasses-like interior swirl and a drizzle of icing on top.
The Bure Rösti looks unassuming from the outside, but don’t let it fool you…
BAM! Deliciousness inside!
One of the things I went crazy for when in Switzerland was rösti, a traditional breakfast dish basically comprised of grated hash browns topped with other breakfasty things like eggs, sausage or bacon, so when I saw Bure Rösti on the menu, it was a no brainer. In the past, rosti had always been sort of just a heap of goodness on my plate, a pile up of different breakfasts classics, but the rosti at Trestle was neat and composed. When it first came out, it was perfectly circular with the fried eggs hiding everything neatly underneath, but when I gently lifted the eggs (so as to not burst the yolk, duh), there was delicious mess of sausage and gooey, melted cheese, all on a bed of bacon-onion potato hash (aka rosti).
Pizokel… Swiss for cheesey mountain of awesomeness
Finally, Holly and I split a plate of the gratinéed pizokel, which also came highly recommended. If you’re wondering what pizokel is, you should know that I had no idea what it was either, but I was sold when I read that it had caramelized onions and gruyère. What more did I really need to know? It turned out to be just as good as I had hoped, with pizokel being doughy, wormy shaped dumpling-like twists, all under a thick blanket of thick, golden gruyere and sweet caramelized onions. After everything else we’d eaten, the pizokel were too much for us and I ended up eating just a couple of bites and taking the rest home. But even hours later, when I ate it cold and straight out of the take out box it was in, the pizokel were delicious.
The whole thing made me want to book a ticket to Switzerland, where I could sit in a cozy Swiss chalet eating my weight in cheese, chocolate and rosti… until I resembled one of those big, beautiful cows of theirs.