Tre Scalini as moved - it's at 1915 Passyunk Ave. - and it's as good as ever. I should mention that it's been one of our favorite places for years.
The downstairs is larger; they do have an upstairs, but it's reserved for private parties.
It's a little noisier now, but that may have been because there were two large parties sitting near us. The place was very busy, but we still had good service.
Our Caesar salad appetizers were as good as ever. Not huge, but with the taste that I want from a Caesar salad. Our friends split the polenta with broccoli rabe, another favorite. (They have eliminated the bruschetta that they used to serve, and the bread is now in the form of very good rolls.)
I had a pasta entree: angel hair pasta with crabmeat, garlic and oil - delicious! My husband and one friend were ecstatic about their homemade black pappardelle with shrimp and crabmeat. Our other friend had the veal chop and loved it. Tre Scalini does veal chops and veal filets (the nice thick ones) as well as anyplace we know - juicy, tender and delicious.
The desserts are limited currently; no gelato, though they did have sorbets. We shared a couple of tartuffos.
They have added some pleasant and efficient new people to the wait staff (unless they have been there and we just haven't seen them before.)
The four of us had a wonderful dinner and are glad we can keep Tre Scalini in our "BYOB favorites" rotation.
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