Trending
MOST READ
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
\'Most Naked Woman\' Set to Shimmy at San Antonio Burlesque Festival

'Most Naked Woman' Set to Shimmy at San Antonio Burlesque Festival

Food & Drink: The answer came unanimously without prompting or hesitation, as if sent straight from the sexually liberated goddess of... By Melanie Robinson 7/30/2014
Pub: Stay Golden Social House

Pub: Stay Golden Social House

Flavor 2014: Puro meets Pearl-adjacent at this laidback joint that packs a punch with seriously delicious cocktails... 7/29/2014
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
Profiles in Cosplay from Ivy Doomkitty to Dog Groomers

Profiles in Cosplay from Ivy Doomkitty to Dog Groomers

Arts & Culture: Wizard World Comic Con graces San Antonio for the first time ever. The traveling pop-culture mega fest brings together comic... By Kyla Mora 7/30/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Fast Foodie

Fast Foodie: Tre Trattoria Downtown

Photo: Steven Gilmore, License: N/A

Steven Gilmore

Power up: Pan-seared gnocchi with gorgonzola sauce from Tre Trattoria Downtown.


San Antonio's serious chefs have always had a hard time with lunch. Tarred by the taco mentality, the dining public resists most attempts at ambition — along with prices above $10. And even that is pushing it. Yet some chefs are stubborn: they persist. Jason Dady is one of them, and his Power Lunch menu at Tre in the Fairmount pushes the envelope with a selection of cheffy-sounding pastas and a price of $12.50. The pastas, among them pan-seared gnocchi with gorgonzola sauce and tagliatelle with thyme and wild mushrooms, come with your choice of mixed greens or Caesar salad, and I can report that my plate of oak leaf lettuce was at least a leaf shy of being mixed. The tart, salty dressing was right on target, however, and sliced, ciabatta-like bread, presented with the now-knee-jerk olive oil dip, kept the sparse salad from seeming lonely.

But if the green(s) were modest, the plate of fettuccine with duck confit was munificent. I'm not sure what made the pasta's bread crumb topping "Tuscan," nor am I convinced by the appearance of crunchy corn, but the pulled confit shone through a creamy sauce enlivened by finely grated orange zest. (At least this is what I thought I tasted.) The pasta itself was, as way too many menus are wont to say, cooked to perfection. Beyond the Power Lunch selections, there are entrées and pizzas (from the city's first wood-burning display oven) in the $11-$16 range.

Given that there was a single waiter for much of the lunch hour, service was reasonably swift, suggesting that diners with time constraints could get in and out quickly. Those with more time to spare could take advantage of the restaurant's windows onto South Alamo Street and HemisFair Park; the passing parade rarely fails to entertain.

Tre Trattoria Downtown

401 S Alamo (210)
223-0401
tretrattoria.com

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus