Seven years apart — 2016 to 2023 — marked my first and most recent visit to Tresind. I was but a nascent food writer in February 2016, but I distinctly remember the cotton candy finish to the meal, which is still charmingly present. I can’t find any official reactions to my first visit, but in 2018 I did write a follow-up to the refurbished location, should you want to know more.
In its new home, with a spacious interior and address (One & Only, natch), I find the location a much better fit for the brand and in line with the overall goals of the parent brand, Passion F&B.
After drinks at the bar (yes, please leave the time before or after at the stunning backdrop and creative beverage program), we’re shown to a cozy four-top and asked about our dietary preferences. One of the members of our group is vegan, and the team does a fantastic job accommodating her throughout the many courses. By the end of the meal, she is over the moon with the experience.
We start with a series of four (!) am…
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