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Posts Tagged ‘Tr3s 3istro’

Early this morning, I bid my BFF a fond farewell after a fun, freezing (more about that another day), and food filled two weeks.  Delicious dining options are few and far between in her neck of the woods — the Kenai Peninsula of Alaska.  So, the aforementioned cooking class and restaurants were at the top of her list.  We made the most of her time here with comidas at Biznaga, Las Quince Letras, Restaurante Catedral, and Zandunga, along with some tasty street food up in the mountains in Capulalpam and Llano Grande (the chilly part of her visit).

And, as luck and good timing would have it, Oaxaca Sabe (Oaxaca’s version of restaurant week) opened two days ago.  Thus, it was Tres Bistro on Monday.  She had the “Aire” (Air) and I had the “Mar” (Sea) menu.  All of our choices were prepared and presented to perfection and left both of us stuffed and smiling.

Rollitos de salmón al eneldo (Salmon rolls with dill cream cheese)

Rollitos de salmón al eneldo (Salmon rolls with dill cream cheese)

Captura del día rellena de mariscos (Fish of the day stuffed with seafood)

Captura del día rellena de mariscos (Fish of the day stuffed with seafood)

Panna cotta de coco con coulis de jamaica (Coconut panna cotta with a coulis of hibiscus flowers)

Panna cotta de coco con coulis de jamaica (Coconut panna cotta with a coulis of hibiscus flowers)

Tuesday, we had planned to go to Casa Crespo but when we arrived at 3 PM, they explained the Oaxaca Sabe menu would not be ready until 6 PM, because they were conducting a cooking class.  There were rumblings coming from our stomachs and BFF had to finish packing, so we opted not to wait and, instead, took ourselves to La Olla.  We ran into chef/owner Pilar Cabrera as we arrived, were seated upstairs, and were greeted from across the room by expat foodie friends, who were also enjoying the Oaxaca Sabe menu.

BFF began with the Ensalada de tomates criollos, quintoniles cenizos, arúgula y aderezo de tomate riñon (salad of native tomatoes, native Mexican greens, arugula, with a tomato dressing) and I had the Sopa de garbanzo (garbanzo bean soup).  I was expecting a heavier creamy blender soup, but this was an extremely light and flavorful broth.  However, it wasn’t very photogenic, so I will leave it to your imagination.  On the other hand, my main course and dessert both looked lovely and tasted yummy.

Camarones al mojo de chile meco (Shrimp with dried smoked chiles)

Camarones al mojo de chile meco (Shrimp with dried smoked chiles)

Panacotta de tejate (Tejate flavored pana cotta)

Panacotta de tejate (Tejate flavored pana cotta)

By the way, BFF raved that her main course of Amarillo con flores de calabaza rellenas de requesón (Squash blossoms stuffed with cheese in a yellow mole sauce) had the lightest tempura-like batter she had ever tasted.

Oaxaca Sabe again so soon?  Yippee!!!  Today, I’m off to El Olivo with another friend.  I’ll keep you posted…

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Yesterday was day five of Oaxaca Sabe and restaurant number five for your intrepid foodies.  Yes, we are still on a-restaurant-a-day pace.   Our choice?  Tres Bistro, or as the sign says, Tr3s 3istro.

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We had watched as this second floor space above Del Jardín was renovated two years ago and a visiting gal pal and I had eaten there in July 2014.  While the food was delicious, the cacophony coming from the occupied zócalo (pirated CDs blasting, amplified speeches blaring, etc.) through the balcony’s giant open sliding glass doors made it a less than pleasurable experience.

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However, currently all is quiet on the zócalo front, save for the occasional marimba players, and the menu beckoned.  Thus we decided to give it a try.  We climbed the beautifully designed curving wooden staircase under the portales and were seated at the second from the left table above.  Chips, salsas, and herb butter for our choice of flavorful breads soon followed.

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Choices made from the Oaxaca Sabe menu, the fun began!  My first course…

Laminado de pulpo con mojo verde, aceite de cacahuate, rábanos y cilantro (Rolled octopus with green sauce, peanut oil, radishes and cilantro)

Laminado de pulpo con mojo verde, aceite de cacahuate, rábanos y cilantro (Rolled octopus with green sauce, peanut oil, radishes and cilantro)

My entrée…

Risotto de gorgonzola con camarones (Gorgonzola risotto with shrimp)

Risotto de gorgonzola con camarones (Gorgonzola risotto with shrimp)

And, my dessert…

Panacota de frutos rojos y coulis de fresa (Panna cotta of red fruit with strawberry coulis)

Panacota de frutos rojos y coulis de fresa (Panna cotta of red fruit with strawberry coulis)

For Chris’s menu choices, see his blog post, Oaxaca Sabe – Oaxaca knows….. food!… Day 5 – Tres Bistro.  I’ve got to say, the portion sizes were more generous than we’ve become used to and we pushed away from the table feeling quite sated.

Many thanks to chef Fermín López Damián, who was born in the Sierra Norte region of Oaxaca, for a delicious, relaxing, and thoroughly enjoyable dining experience.

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