Brooklyn, New York
October 5, 2001
The manager ensures us that only the freshest ingredients are used, and that only local herbs and olive oil are needed to dress up the fish, meat and pasta dishes. He's right.
The house specialty, spaghetti topped with tomatoes, olive oil and melted Parmesan cheese, then garnished with crushed red pepper, is simple yet robust in its taste. Don't miss the uncommonly tender braseola served with roasted artichokes, eggplant and potatoes. Finally, the mint panna cotta drizzled with hot chocolate is a perfect finish to the meal.
Portions are American-style, hence the large ceramic plates, so either pasta or meat is enough for lunch. The wines come from San Gimignano and can be ordered by the glass.
Visit Tre Merli online, and view photos of the interior, here.
From journal Pasta and Pesce in Florence