I had my second Restaurant Week pre-dine meal last night at Trezo Mare Restaurant, and I thoroughly enjoyed it. It had probably been about five years or more since I had been to Trezo Mare Restaurant at The Village at Briarcliff, and I so enjoyed the food, the atmosphere and the service last night . . .that I wondered why I had almost forgotten about this place.
In talking to the new owner/operator, Michael Lee, I realized that Trezo Mare had gone through almost a complete rebirth about four years ago, when the original operator stepped away from the business, and Mike was brought in to take over the place. Mike Lee comes from a Houston's/PB&J restaurant background and he knew what to do with this beautiful gem of a restaurant on the top of the hill in Parkville, which was evident in my meal and experience last night.
Trezo Mare had originally opened as a high end seafood restaurant, but it didn't look like one, so there was always this disconnect. Over the years, the restaurant morphed into the Italian concept it always looked like it should have been. Trezo Mare now specialize in three things every Italian holds near and dear: 1)wood-grilled meats, 2) handmade pastas from scratch and 3) fresh seafood. Let me tell you, they do all three of these things very well at Trezo Mare.
Much of the credit goes to Executive Chef Robert Padilla, who had previously worked at Lidia's, bluestem and ZIN (the restaurant where Michael Smith Restaurant now resides.) He promoted to Executive Chef at Trezo Mare in 2010 just at the rebirth of the restaurant was underway. He is now happily is showing off all of his skills in the kitchen, making the delicious and satisfying food that people expect from an Italian restaurant. Pastry Chef, Kolika Elle Kirk, is resourceful and creative with her use of transforming on-hand ingredients into show stopping desserts. I'll be going back to try her Pistachio Panna Cotta from the Restaurant Week menu that unfortunately was not available last night to try. It was the dessert that won her the job at Trezo Mare, and sounds delicious.
You will find on the Trezo Mare Restaurant Week dinner menu, 5 appetizers, 6 entrees and 3 desserts to choose from, all for only $33, plus drinks, tax and tip. For that, we ate like royalty at Trezo Mare. Their Restaurant Week menu strategy was to select items that highlight the three things they specialize in, and some of their most popular items. I enjoyed the Lobster Bisque, a spicy seafood and sausage stew called En Fuego, and their famous Trezo Chocolate Bar.
It should be noted that Trezo Mare also has an excellent wine list and a cocktail menu that takes the basics and turns them on their ear with delightful results made from in-house infusions. They have also made wines by the glass suggestions for each of the Restaurant Week entrees at Trezo Mare, and mine were spot on. I recommend you get them, when you go.
Restaurant Week starts January 16-25, make your reservations at Trezo Mare, now.
4105 N. Mulberry Drive
Kansas City, MO 64116