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Tribella Bar & Grill Restaurant Review
It took several minutes for the very busy hostess to appear, after which she took our name and told us that there would be about a 15-minute wait. We seated ourselves at the almost-filled-to-capacity bar and were immediately attended to by a smiling bartender and we ordered a cocktail. Approximately ten minutes later, we were seated. Honesty and accuracy about a wait is not the norm; it was a welcome relief. Looking around the dining room, we noticed that every table was occupied. Shortly, our waitress appeared and, noting that we already had a drink, asked if she could describe the specials for the evening. She did so and even included the prices – something else that we had not experienced of late at other restaurants. Soon, another waitress stopped by to make sure that we had been waited on, smiling and explaining that the restaurant was short by one wait-staff person that evening.
After relaxing for a while, we ordered the Mussels in Bianco as an appetizer ($7.95). Almost three dozen were served in a giant bowl of steaming broth with lots of toasted bread rounds. The mussels were delicate and tender, and the broth – with garlic, white wine, shallots and rosemary, was outstanding and flavorful. My only suggestion might be to serve a cup of it along with the mussels, although I got my fill just dipping the toasts in the broth and eating them. We decided to split the special Asparagus Salad ($6.95) described by the waitress. It was loaded with tender, green asparagus, chunks of red, ripe tomatoes, asiago cheese and field greens; it was an excellent salad and a perfect amount for the two of us – especially after the mussels. For dinner, Lauren selected the Tortellini con Pana ($13.95): chicken-filled tortellini, prosciutto, wild mushrooms, peas, pine nuts and crushed tomatoes in a basil cream sauce. Lauren said that the basil was hard to detect but there was rosemary in the dish that really added a zing to the flavor. The portion was very large and a lot was taken home. She also ordered a glass of the House Merlot; it was a great accompaniment to the tortellini. I decided to try the Veal Picatta ($17.95); sautéed with Chardonnay, lemon, capers and veal stock, and served with fresh green beans and roasted potatoes. The veal was tender – I could cut it with a fork – and very flavorful. Lightly breaded and sautéed, the veal was covered with a light and piquant sauce that was really well-balanced. Plain and simple, the dish was excellent.
Neither of us had saved room for dessert on this occasion, although the menu had several selections that kept screaming: “Try me!” We both noted that the dining room was now mostly empty and we soon departed as well. As we walked out the door, we remarked that one thing that had annoyed us on previous occasions had changed noticeably. That would be the service. We finally felt as if the service had reached the level of the rest of the dining experience at Tribella. Congratulations to General Manager Lauren Slawinski and her entire team for making some important and needed changes over the past year. Owner Jack Rigert has been quoted as saying: “We worked very hard this past year. Not to make Tribella better, but to make it into one of the best restaurants in the western suburbs and still maintain a great value. While food prices have gone up tremendously over the past year we have not raised prices on our entrees in three years. I believe that we provide one of the best dining experiences for the price anywhere around.” Based on our recent dining experience, I would have to agree. And I am happy to return to Tribella the ”missing” Zin; I give Tribella Four Zins and recommend that you put Tribella on your list of places at which to dine. But be prepared to wait for your table, especially if present trends continue.
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