Okay, I think I have reviewed Tre in the past, but someone recently asked if I would do it again.

I invited some dear friends to Tre tonight, they are recently retired and bought a home in Colorado and are leaving soon. Anyway, the main reason I invited them was because they have never ate there before, and I have always gotten good food there, so I knew it wouldn’t be a bad experience. Tre did not disappoint. I almost feel bad that I haven’t been there in a long time, because it was so good.

Our server was wonderful beyond belief, I didn’t catch her name, but she was bubbly, which usually annoys the fuck out of me, but it was a sincere happiness not intentional, so I will let it slide this time. She took my drink order promptly while I waited for my guests, and got it to me right away. Instant points with me. She was very attentive along with her fellow servers and food runners. In fact when the food runner dropped off our appetizer, he said to us instantly, ‘I will grab you silverware and plates right away’, noticing before us that we didn’t have any. I know this sounds like a small thing, but it is something that restaurants fail at, big time. Our food runner not only knew what his job was, but was polite and professional about it. It is something I have been battling at the place I work at for months. There is nothing more annoying then getting a salad or appetizer that looks incredible and you have no means of eating it.


Like I have said in the past, the food at Tre has always been to spec. Tonight it was no different. My friends, who are not originally from SD have never tried chislic. I explained to them, that while it is traditionally lamb, sirloin will do. The only other place in town besides Tre that has great chislic is Minervas. I will give Minervas a better grade because their pieces are larger and they ask for temp while Tre does not. But Tre’s presentation is much better. They give you fresh lime slices to squeeze on the chislic and a bed of fresh cilantro and seasoning to dip in. Delicious twist on a classic. And even though the beef sirloin was well done, it was juicy and tender.

While the entire dinner menu looks very appetizing, we all decided on the shrimp tacos. Great choice. The only complaint I would have about the dish was there was really small portion ‘chunks’ of shrimp, but once you put the plate together, if really doesn’t matter. The shrimp was cooked in a tomato chutney with red onions (I absolutely love red onions!) and served with 3 tortilla, diced tomato basil, monterey jack cheese, sliced cabbage and an interesting spicy mayo. For $12 dollars the portion was huge. Even after making 3 tacos you still had fixins’ to spare. I liked the cabbage instead of lettuce twist. The only improvement on dish I would make besides more shrimp is including sliced cucumbers to the plate.

While Tre may lack some ambience, though comfortable (the entire place is painted grey with really bad Rothko knockoff paintings) the service and food is top notch.



#1 rufusx on 07.13.11 at 1:26 pm

FYI- from my experiences both living with a Mexican family for over a decade, as well as having eaten a great many fish tacos in Mexico, there is no doubt in my mind that cabbage as a taco condiment is not a “twist”. It is in fact the genuine traditional Mexican way. It is in fact, lettuce that is an Americanizing twist on Mexican cuisine. So….. sounds to me like Tre’s got it right.

#2 l3wis on 07.13.11 at 1:30 pm

I would agree, every authentic Mexican restaurant I have eaten at uses cabbage over lettuce. Not only does it taste better, it’s better for you.

#3 rufusx on 07.13.11 at 1:31 pm

The spicy mayo is also an homage to Mexican authenticity. Example, there are street vendors all over the place wherever there is a substantial Mexican population selling corn on the cob – on a stick – dressed with mayo and salsa rojo and limon (lime). Delicioso!!

#4 l3wis on 07.13.11 at 1:35 pm

I love mayo, and any concoction made from it. I love tartar sauce on French Fries.

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