Tria Cafe Interview

Tria Café in Philadelphia is more than a restaurant. In their few years open they have become an institution of learning with their Sunday and Fermentation School teaching their patrons about wines, cheeses and beers crafted by passionate artisans as well as serving up great food.

No bland mass-market factory products here—they are into flavor. Their always-changing wine, cheese and beer lists are complemented by a cafe menu served from opening to late night while their friendly, knowledgeable staff will help you discover the wines, cheeses and beers of your dreams.

For a menu, hours and schedules of both fermentation and Sunday school check out www.triacafe.com

Vine Candy spoke with Michael McCaulley, who along with Jon Myerow owns the restaurant.

I Started at Jake's Restaurant in 1989 in front of the house. Later opened Brasserie, Novelty, and Salt and worked as Sommelier at Davio's Restaurant. School Sommelier Society of America and Wine & Spirit Education Trust and Sterling Viticulture and Vinification School. Jon Myerow my partner has a MBA from Tuck Business School and owned Pollo Rosso Restaurant and was Operational Manager for Neil Stein.

It will be four years this April at 18th street. Almost six months for the new location at 12th and Spruce. The Fermentation school just over a year with over 3000 students.

Wine and beer have been rightly treasured since the start of civilization. We love both and wondered why great wines and beers rarely coexist in the same restaurant. So we put wine and beer on the same level—. As for cheese, everyone knows that wine and cheese are the perfect culinary couple. But the steamy secret affair between beer and cheese is now being revealed.

Basically we wanted a more European style cafe without the normal trappings of a big kitchen: big wig chef, stoves, exhaust system. So the menu was born out of this necessity.

We have great cost controls and menu design tools. We keep our orders tight and do ever intense weekly inventory.

Myself

We created a certain template and each wine in a specific category changes at least 4 times a year but usually about 6 times. I want typical wine of a region from quality, small producers. Typically family owned and operated. Producers that I can even call or email and I'll get a personal response. No big, high budget marketing wineries. Also, having a quality importer / distributor is also key. They have to care too.

Casual yet sophisticated. Drinking Champagne and world class wines in a blue jeans atmosphere and the best brews without even a hint of frat party.

Three key components: our experience when it comes to owners and managers, our training which is HUGE, and our concept since nobody else is doing something like it. But training is the most important.

First as our staff training facility. We hold 3 weekly trainings for the staff on wine, cheese, beer and service. Customers heard and wanted to come. We realized there was a market and now its huge.

Fermentation School are themed, one time only classes held at the school evenings at 6:30. You can check the calendar for event schedules and purchase tickets online. Sunday School is held at each Tria restaurant. No reservations. Just a cool, featured and discounted wine, cheese, and beer that changes every week. We print material on each product so guests can walk away with some added knowledge. The weekly selections are also posted on the website. We have about 200-300 guests come every Sunday over the course of the night.

Combo of guest visitors, season, and what we are excited about.

The experience is unique and special so the response is positive and usually very personal too.

We are working on a location for our third location as we speak.