Anyone hear anything about Trenasse?

Hunting camp flavors? Yeah. I'm weirdly interested.

Got a reservation for Monday evening. Will report back.

That location is impossible to have success.

It's layout is enormous. I think this is the 3 or 4th name change in a few years.

No shot this place makes it.

I am excited about a few of the other places mentioned in the Eater article.
Wood and Balise sound interesting.

quote:

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Wood

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I'm not interested in this place. I'm not a beer drinker. And I've heard through the grapevine that he approached another top tier pizzeria in town to purchase their dough.

You got my attention

Is the the same guy who owns Stinky's on 30-a? I remember hearing something about it a while back.

If so, will be awesome.

Edit: Obviously I can't read. Same dude. I was excited about this place when I heard about it. The location though...

A trenasse is a small ditch in the marsh. I also went to school with a black girl name Tranace but we called her Tranasse.

check the logo. it's a coonass poling a pirogue, presumably thru a trenasse.

Did they ever reopen Pete's Pub?

BUMPed...with update

So I went tonight. Here are my thoughts/review, but keep in mind it's their 3rd night open. All thoughts are less than concrete and absolutely subject to change as the restaurant solidifies its offerings.

I suppose a good starting point is the atmosphere -- I thought the place was pretty sharply decorated. Lighting was solid. The overall LOOK of the place is solid, but it's hard to comment on the general feel because it was literally just the two of us in the restaurant. I'm going to give it a tentative "yes," but I felt we (read: I) were seated in a rather shitty position. I can be rather ADHD, and I found myself rather distracted by the kitchen. I surreptitiously snapped some pics to express why.



Very modern. Smooth. Cool. No issues.



Sorry for the potato. Quick shot. Anyway, my view was the sliding door to the kitchen. That could be cool if I could see people on the line doing what they do best. But mostly I just saw a lot of...meaningless wandering around. It was distracting. No good. Still, atmosphere was solid, insofar as I could judge it.

Menu shots, I won't provide an explanation. Is what it is, but it's supposedly subject to change based upon feedback in the early stages.







Observations: Wine list was quite extensive. It was one of those large menus in landscape format, and the entire back side was a wine list. I didn't snap a pick, but I was impressed. Keep in mind, I don't pretend to be a oenophile by any means -- it's the occasional thing I indulge. I tend to go beer first, then cocktails. I thought it was a good list, but I can't really speak to it because I'm not a good judge of such things.

What we ate:

Before we ordered they started us off with what they labeled cracklin and red bean butter. I'll go on record as saying I categorically reject "cracklin" when it looks (and is, for all intents and purposes) like a damn pork rind, but the butter was fantastic. Savory and delectable. I would absolutely spread it on a bagel in the morning. The "cracklin" was a pork rind. It was fine, just not what I expect.



Because it was two of us, we opted to skip the first course entirely as none of the dishes seemed optimal for splitting. Instead, we doubled up on two from the second course and one from the third and fourth. For the first two we chose the Creole Nachos and the Grilled Mozz Stuffed Quail. Let it be said, she chose the nachos, I chose the quail.




More of those damn "cracklins." I thought the pork belly was rendered nicely, a credit to the kitchen. Had a good balance of the fattiness/meat like you would desire. Solid flavor. The spread that's underneath was pretty bland. Probably the better of the two dishes.

The quail was a trainwreck. The good, I appreciated that outside of the legs and wings it was deboned. Outside of that, awful. First, it was tough. Quail should NEVER be tough. I apologized profusely because I was left with no other recourse but to use a hand to hold the leg in an attempt to pull the meat from the bone. Incredibly problematic. But worse than that, the flavor was just wrong. In my estimation, the quail tasted strongly of what I can only describe as lighter fluid. A poor app all around. Nachos, 3/5, quail, 1/5.




We also ordered the Rabbit and Shrimp Fricassee and the Blue Crab stuffed Flounder. Rabbit first -- we both agreed the rabbit was fantastic. Rendered well, had a solid flavor, albeit with one issue. We differed on the shrimp -- I ate two and thought mine were above average, she said her shrimp was undercooked, though admittedly flavorful. Regardless, a win. The issue came with the shite surrounding the protein. Every vegetable in the mix with exception of the tomato was egregiously undercooked, which completely destroyed the texture of the dish. Also, noodles? I'm not sure I've ever had a fricassee with noodles. That could be just the way I was raised, though. The principle issue with the dish is that the "sauce" tasted like stock. Not even stock, like chicken noodle soup. We both agreed on this, and it absolutely impacted the overall flavor of the dish.

The star of the show was unquestionably the Blue Crab Flounder. This dish nailed it. The flounder was rendered perfectly in that it was firm but flaked perfectly with the fork, the crab was there but did not overpower, and it all just WORKED. The only critique we had is that we might serve it skin off if it were our establishment, but that's not really a big deal. It's easy to peel back skin.

Wildcard, she giggled through the first two dishes about the daiquiri machines behind the bar and the drink called "Stink Juice." I ordered her that for her last drink. Not to be rude, but clearly we were both fascinated by it. We...appreciated...it.



Disgusting. Your first taste screams "Flintstones Orange Push-up," but it quickly is obliterated by Bacardi 151 or grain alcohol. I'm not sure which. Boozy as shite. I don't generally complain about something being boozy as I take my bourbon neat, but this was rough.

All told, 4 dishes and 4 drinks (I had two beers, but a shitty beer list), the damage was $124 and change. I said it was a 5.5/10, she said 6/10. It's way too early to judge the place, but it just didn't feel like my kind of place. It didn't feel like a great value, but you be the judge.

ETA: Her flatware and plate were dirty. That bugs me. But it's new. Doesn't factor into my score. We received ample attention from the staff amd I chatted with the chef. I aired my issues with the rabbit dish because he asked my opinion, but I felt really awkward giving him a full review as I felt it was unfair given how new the place was.