APRI L 2 0 1 7 I BOROMAG.COM 47 But that was made up for with the loaded spring rolls full of mashed potatoes, bacon and scallions and served with sour cream. The mashed potato filling was an excellent twist on what I’ve come to expect from spring rolls, and easily made this my favorite treat of the night. Entrees were supposed to be next, but Hewitt saw how much we loved his appetizers and insisted on bringing out more. We sampled his meatball and garlic bread dish next, which he described as “not your mama’s meatball.” This was a 50/50 pork/sirloin blend with garlic and various “seafood ingredients,” which he said he couldn’t tell me without killing me. Say no more; I’m happy to live in this delicious mystery. To round out his appetizers, he brought out what will, in my opinion, become one of the highlights of The Trestle’s offerings: the Pig Wings. Scrumptious little pork ribs dipped in a housemade cheerwine BBQ sauce and served up like buffalo wings, these bite-sized morsels exploded in my mouth as I gently tore them off the bone. Make sure you dip these in the blue cheese. Entrees were up next, starting with a porkchop thicker than any I’ve ever seen in my life. Hewitt and Brown both were adamant about their distaste for pork that dries out, and this textbook-sized cut of pig certainly kept its moisture. His (again, housemade) Firecracker Apple Sauce marinade certainly lived up to its name. Cinnamon and jalapeno cranked the heat up while notes of pineapple and vinegar kept it interesting. Our night at this restaurant homage to New York City took a surprising turn as a traditional Philly cheesesteak came out next. I know my way around a good cheesesteak — as an alumni of Trenton State College, I know firsthand what makes a 3 a.m. trip to Philadelphia worth the hassle. The Trestle’s offering doesn’t disappoint, with perfectly appropriate gooey cheese and a bread that’s the perfect balance between toasted and slightly greasy. They’ve paid attention to the work that goes into the food, and it shows in the final product. We ended the night with cheesecake, key lime pie, cookies the size of my face, and cocktails. I can’t say firsthand how the Key lime stacks up against the real stuff from Key West, but I can say that this was some damn fine Key lime pie. The crust on this and the cheesecake were both fantastic, and I can say that from firsthand experience. I love cheesecake crust, often more than the cheesecake itself. It’s the best part of the cheesecake, folks. Head out to the Trestle for loaded spring rolls, a pork chop as thick as your forearm, or cocktails crafted with care. Go after a day of your own grind, or go on a weekend to watch a dedicated crew get a job done well themselves. With a new brunch menu having just debuted and outdoor seating coming as soon as the weather allows it, there’ll be ample opportunity to come share in this culinary celebration of the day-to-day work involved in making a city run.
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