My New Favorite Restaurant – Trezo Vino

When I lived in Chicago, once in a while for a treat I would go out to eat at any one of the dozens of authentic tapas restaurants there. Here in Kansas City, it’s more like once in a blue moon that I get myself to my beloved La Bodega for an amazing meal of Spanish small plate dining.

I love Tapas so it's no surprise that my new favorite restaurant serves some of the best I have tasted.

But, there is more to a favorite restaurant than the delicious food served there. There are things like the cherry red Ferrari parked out front.

And the feeling when you walk in the front door that you will be well taken care of; there are the smells that tell you your food is going to be wonderful.

Also, there are the other guests. They are well dressed. They are not particularly young or hip. Instead, they have class and they have money. They demand good food.

The tables are marble. The napkins are laundered. The servers are bright. They bring you fresh bread that is superb and a dish of loaded up olive oil.

And there is the menu. And the drinks. This is what the menu says about the drink we ordered:

Kinda Blue...
This Cocktail Was Awarded First Place in a Stolichnaya Drink Making Contest, for its Lemon, Blueberry and Mint Flavor & Design.

It sounded Kinda Good but I wasn't too excited about it. Yet it was incredibly delicious

This is the place to go if you have time to sit outside drinking good wine, or their dangerously fabulous signature martinis and eating plate after plate with enough friends that you can taste a few bites of everything.

We started with soups. This chilled pear puree would have been too much like baby food if it were not for the Maytag cream on top and the fact that it was made from the most delicious pears I've ever tasted.

The roasted tomato bisque would have been incredible without the little grilled cheese sandwich - but the sandwich made it perfection.

We enjoyed this cheese plate, which to me is the most telling thing about a restaurant. Do they know how to do a cheese plate? First, it must have small chunks of cheese that you can't identify as anything you have necessarily had before. Second, it should be so good that you gasp and moan after every bite of cheese.

Cheers Trezo Vino!

Next we had the seared sesame tuna with truffled greens. Amazing.