Inside Tripel in Lafayette Square 

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"The most flavorful and elegantly presented dish was the choucroute garnie, the plate of assorted housemade sausages and smoked pork. The two styles of pork sausage had a deep, savory spice and snappy casing, but the smoked pork belly stole the show. The half-inch-thick slab of meat and fat was the consistency of butter, melting in my mouth with just a whisper of salt and smoke." Keep reading Cheryl Baehr's review of Tripel in Lafayette Square.

Photos by Jennifer Silverberg for the Riverfront Times.
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Choucroute Garnie: house sausages and smoked pork.
Tripel's interior.
A "Tripel Fashioned" is made with Don Q Anejo rum, Blanton's, Giraud Cognac VSOP, orange, chocolate, Angostura bitters and sorghum foam.
Choucroute Garnie: house sausages and smoked pork.
Escargots a la moelle, or escargots with marrow.
"Blinde Vinken," or "blind finches," is veal stuffed with beef farce in light tomato sauce.
Tripel's exterior.
Triple's decor.
Terry Oliver, one of the owners and the bar manager, behind the bar at Tripel.
Tripel's interior.
Tripel's kitchen.
Escargots a la moelle, or escargots with marrow.
Tripel's interior.
Tripel's interior.
Terry Oliver, one of the owners and the bar manager, behind the bar at Tripel. He's preparing a "Tripel Fashioned."
Silverware.
Tripel's interior.
Tray of tomatoes in the kitchen.
"Lotte Tripel" is fresh monk fish cooked with leeks and endive with Westmalle Trappist Tripel sauce.
A "Tripel Fashioned" is made with Don Q Anejo rum, Blanton's, Giraud Cognac VSOP, orange, chocolate, Angostura bitters and sorghum foam.
Tripel's entrance.
A small order of the "Champignons et Radis," fresh greens, mushrooms and radishes.
Plates stacked in the kitchen.
Tripel's interior.
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Choucroute Garnie: house sausages and smoked pork.