Fondue Night
Trestle on Tenth
Photograph: Jolie Ruben
Time Out says
Fri Nov 30 2012
Escape the cold with a classic Swiss meal at Chelsea's cozy Trestle on Tenth. Every Sunday through the end of February, you can order a molten blend of Emmentaler, Gruyère and Vacherin cheeses, with a crusty baguette and savory nibbles like bündnerfleisch (dried meat), speck, steamed potatoes and cornichons for dipping. Spring for a bottle of vino—chef Ralf Kuettel used to manage the Chelsea Wine Vault and brought his expertise with him.
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