BYO and Prix-Fixe: a Perfect Marriage for Cheap People

I recently got this email from September Wines in the LES:

“We have worked out a BYO arrangement with Tré, the new Italian restaurant at 175 Ludlow (btw Stanton Houston).

On Mondays, Tuesdays, and Wednesdays you can bring your own wine (with a receipt from September Wines) without paying any corkage fee!

Their food is awesome, they offer a very affordable prix fixe, and the place is beautiful.

Check it out!”

 

new fave prix-fixe and byo spot?

new fave prix-fixe and byo spot?

Sounds brilliant to me!  I love the wines at September- they have a great array of $10 bottles but aren’t afraid to go luxe in their choices.  Not one to promote a restaurant with terrible food, I went on Tré’s website to check it out, and I’m kind of pysched to try this $19 prix-frixe that is available Sunday-Thursday.  It sounds promising:

Appetizer – Choice of:

ZUPPA
Seasonal selection of the day

INSALATA DI SPINACI
Baby spinach salad , Feta cheese,
cucumber, tomato, peppers

CARPACCIO DI BIETOLA
Thinly sliced red beet,
fried goat cheese balls, mango dressing

RAVIOLI FRITTI
Fried ravioli stuffed
with ricotta, salame, black pepper

Entree – Choice of:

MEZZI RIGATONI CON POLPETTE
Short rigatoni pasta with traditional
Lamb mini meat balls & tomato sauce

PENNE
Zucchini , mushrooms, gorgonzola sauce

RAZZA
Skate fish, carrot -ginger pure’
Lemon spinach, tarragon lemongrass sauce

BISTECCA ALLA GRIGLIA
Marinated skirt steak, stir-fried kale,
potato nuggets, steak sauce

Dessert – Choice of:

TRE CHEESECAKE
Crème fraiche, ricotta, cream cheese ,
mango sauce

RHUBARB TORTA CAPRESE
Chocolate-almond-ginger cake

 

Tré: 173 Ludlow St, south of Houston.  Visit website here.

September Wines: 100 Stanton at Ludlow.  Visit website here.

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1 Comment

Filed under Libations, Restaurants

One response to “BYO and Prix-Fixe: a Perfect Marriage for Cheap People

  1. joan gallagher

    Yum…You pick the vino and I want the lamb balls paired with goat cheese balls finishing with the potato nuggets. We’ll split the steak and use the steak sauce for extra dunkage.

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