Review: Trestle.

San Francisco is easily one of the most expensive cities in the states to live in and the food ain’t cheap either. So when I heard about a new restaurant near the Financial District that offers a three course meal for $35 I knew I had to check it out.

Trestle, a new American restaurant, is the sister restaurant of Stones Throw in Russian Hill (read my review here). Trestle offers the diner two options for appetizers, entrées, and desserts which change quite frequently. You can even add another course, always a pasta type dish, for an additional $10 to your prix fixe meal. Since everyone in your party doesn’t have to order the same dishes, we decided to try all the options but only one of the additional courses offered.

Grilled Bread with Butter.

Grilled Bread with Butter.

Red Kuri Squash Soup with Maple Crème Fraîche and Almond Sage Crumble (8/10).

Red Kuri Squash Soup with Maple Crème Fraîche and Almond Sage Crumble (8/10).

Falafel Salad with Crispy Lavash, Cucumber, Tzatziki, and Mint (7.5-8/10).

Falafel Salad with Crispy Lavash, Cucumber, Tzatziki, and Mint (7.5-8/10).

We started off the meal with the two appetizers, the red kuri squash soup and the falafel salad. The soup had pieces of red kuri squash and dollops of maple crème fraîche beautifully plated on the bottom of the plate before the soup was poured on top. The flavors were totally reminiscent of fall. Next the falafel salad was a modern interpretation of a classic dish. Crisp light balls of fried chickpeas garnished with fresh crunchy cucumber, pickled red onion, airy lavash, and refreshing tzatziki.

Anson Mills Polenta Ravioli with Beef Short Rib Sugo, Jardiniere, and Smoked Onion (8.5-9/10).

Anson Mills Polenta Ravioli with Beef Short Rib Sugo, Jardiniere, and Smoked Onion (8.5-9/10).

This dish was the extra one we added, the Anson Mills polenta ravioli. This was one of my favorite courses of the night; light pillowy ravioli filled with creamy polenta with tender pieces of beef short rib sugo, velvety sauce, and small chunks of various vegetables.

Pork Schnitzel with Herb Spätzle, Red Cabbage, and Apple and Dill Salad (8/10).

Pork Schnitzel with Herb Spätzle, Red Cabbage, and Apple and Dill Salad (8/10).

Pan Seared Scallops with Farro, Cara Cara Orange and Fennel Salad (8/10).

Pan Seared Scallops with Farro, Cara Cara Orange and Fennel Salad (8/10).

The main courses of pork schnitzel and pan seared sea scallops were both executed well. The pork schnitzel was crispy on the outside and the meat was moist. It was served with herb spätzle, a type of boiled little dumplings, red cabbage, and a refreshing salad of green apple and aromatic dill. The pan seared scallops were perfectly cooked served with earthy farro, crisp raw fennel, and juicy cara cara orange segments.

Chocolate Devil's Food Cake with Honey Milk Chocolate Pudding, Black Mission Figs, and Honeycomb (8.5/10).

Chocolate Devil’s Food Cake with Honey Milk Chocolate Pudding, Black Mission Figs, and Honeycomb (8.5/10).

White Peony Custard with Quince Purée, Granny Smith Apples, and Pomegranate (8.5/10)/

White Peony Custard with Quince Purée, Granny Smith Apples, and Pomegranate (8.5/10)

Lastly, both of the desserts definitely hit the spot, a great way to finish the meal. The chocolate devil’s food cake was great for any chocolate lover. Moist pieces of chocolate cake with dollops of creamy honey milk chocolate pudding, sweet black mission figs, and honeycomb. The other dessert couldn’t be more different. Aromatic sweet white peony (a type of white tea with nectar and honey nuances) custard topped with quince purée, tart granny smith apples, and pops of pomegranate.

The food at Trestle might not be the most creative but it was pretty damn delicious. Overall, Trestle served satisfying food at a bargain so my rating is a 8.5/10.

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