Trentina is seeking some hard working professionals to round out our team. Currently we are looking for a pastry chef, server, food runner, and server assistant. As a member of the Team Sawyer family of restaurants we are seeking a person who shares our vision "To compel the world to love and eat with us."
Who are you:
You are an enthusiastic team player, a clear communicator and a natural leader. You have a dynamic personality, a gift for gab and thrive in a fast paced environment. You are detail oriented, motivated by unexpected challenges and crave any opportunity to expand your skill set. For you the opportunity to “compel the world to love and eat with us”, is more than a day job; it's a calling.
Please bring your resume to the restaurant at your convenience or email firstname.lastname@example.org for more information. We look forward very much to hearing from you.
Please join us on Monday, February 22nd for this wonderful collaboration featuring wines from the Soave and Veneto regions of Northern Italy. Tickets are available by calling 216-421-2900 or through open table at http://www.opentable.com/trentina. Make your reservation now as this dinner will sell out fast!
November 8th, 2015 4pm at:
Trentina 1903 Ford Dr.
A max of 20 students will spend 2 hours (food & beverage included) in the Trentina dining room working with chefs from the Team Sawyer Restaurant Group. This class will feature rabbit, turkey, and some of falls greatest seasonal meats. This hands-on class will also explore some basic curing, brining, and processing techniques. The class will also focus on various cooking methods to help students explore the value-added side of the broken down product. Everything will be processed and utilized in a professional setting.
We will also take time to chat and have a brief Q&A session, enjoy some Trentina menu items, and get back to butchering! Class is $100 per person.
Award-winning Chef Jonathon Sawyer introduces new tastes of
Northern Italy at his popular University Circle restaurant
(CLEVELAND, OH; July 23, 2015) — James Beard Award-winning Chef Jonathon Sawyerhas revamped the menu at Trentina to incorporate new pizzas, pastas, and other approachable Italian dishes that showcase fresh, seasonal ingredients.
Sawyer recently imported an authentic wood-burning pizza oven from Naples, Italy to use at the acclaimed restaurant. He then researched and tested numerous recipes with his team to create truly transcendental dough, which is now made daily in Trentina’s Food Lab. “Our dough is a blend of New York and Roman-style ingredients, and Neapolitan and Orvietan-style technique,” says Sawyer. “That combination gives it this awesome charred and chewy taste and texture.”
Sawyer also created his own Lievita Madres, or wild whey and yeast mother leavened starter. “The goal is to eventually be one-hundred percent wild mother leavened,” Sawyer continues. “We’re really nurturing the starter—feeding and apportioning her out every day—so we’re able to get to that point; but for now, I remind my team not to get bogged down with the minutia, and to have fun. It’s just pizza, after all.”
The lunch and dinner menus now feature a mix of classic and inventive pizzas, like the Trento Margarita Pizza with fire roasted heirloom tomato, fresh mozzarella, and basil; Gathered Mushroom Pizza with wild mushrooms, foraged greens, and provolone cheese; and Potato Bianco Pizza with provolone cheese, rosemary, and lardo.
In addition to the pizza selections, Sawyer has added an array of new Salads, Pastas, and Entrées, which celebrate the simplicity, accessibility, and ease of Italian cooking.
Trentina’s popular Menu Bianco will also receive a refresh soon due to its high demand and the resulting weight on the restaurant’s kitchen. Sawyer will allow his team to focus on the sought-out a la carte options, and eventually offer the tasting menu in an innovative new format. “I’m really excited about what’s to come with Menu Bianco,” says Sawyer. “We have some pretty cool things in store—both in terms of what and where it will be available.”
The fine print: 1 Pizza Per Table with purchase of lunch or dinner menu item. Pizza's until we run out!!
We think Saturday brunch is just as important as Sunday brunch. So if you are out and about checking out the amazing museums in the University Circle Cultural District on a Saturday plan on brunching at Trentina!
Bring in your museum ticket and receive a friends & family discount on your entire check!
Open for Brunch Saturdays & Sundays from 10am-2pm
We are excited that we will soon be selling our fresh frozen house made extruded pasta online soon!
Join us in welcoming Lorenzo Caponetti, the head of the Caponetti family retreat and inn, Casa Caponetti has evolved into a fully organic farm, B&B, and historical reserve, with educational programs in sustainability, archaeology, and gastronomy. Combining warmth and hospitality with sustainable innovation and creativity makes Casa Caponetti a full service agriturismo that showcases the beauty of Central Italy.
Lorenzo will speak on his farm internship program, the Initiative they are launching at Casa Caponetti, and will share stories of olive oil production and offer a sampling of his very own olive oils which will be available for purchase following the lecture.
Please call 216-421-2900 to reserve your seat. As this is a free event, seats will book quickly.
Chef Sawyer is in the kitchen and things are going to get crazy tomorrow night for New Years Eve! This menu is out of control.
For last minute availablity please call 216-421-2900 to reserve a seating.
Lentils a Traditional Harbinger of Good Fortune for The Coming Year
White Truffle Stracciatella Romana
Semolina, Brodo, Parmesan & Farm Egg Bottarga
Olive Oil Cold Poached Salmon
Pickle Brined Potato, Hydro Watercress, Smoked Trout Roe Caviar & Krauti
Conifer Roasted Live Bay Scallop
Mushroom Catsup, Pine Essence, Folded Pastry Dough & Lemon
Tsar Imperial Ceasar Salad
Puffed Parmesan, Brioche, Little Gems, Cavier & Anchovy Bianco Dressing
Black Buttered Lobster
Parsnip, Vanilla & Caviar
Glazed Lamb Sweet breads
Vintage Mediera, Dry Ohio Morel & Black Truffle
- or -
Foie Gras Torchon
Honeyed Pistachio, Chewy Beets & Isaac Newton Apple
Egg Yolk & New Olive Oil Tajarin Pasta
Black Truffle & Herbs
45 day Aged Venison Rack & Leg ala Corda
Painted Plate, Ash Roasted Eggplant & Peppers
- or -
Tasting of Suckling Pig
Twice Cooked Fennel, Head Cheese & Moustardo
Chocolate on Chocolate on Chocolate on Edible Gold
- or -
Zabaione & Coffee
Tyrolean Grosti Grazzi
We are thrilled to announce that we will be starting brunch at Trentina on Sunday December 14th, 2014. We will be open for brunch every Sunday from 10am-3pm.
We have been open for nearly three months and we are reminded every day of how wonderful it is to be a part of Cleveland's rustbelt revolution. In order to continue to accommodate the needs of our guests and deliver the highest level of hospitality, effective immediately, all reservations will be available on our website or by calling us at (216).421.2900. All tickets bought prior to this change will be honored for full value for the date of your ticket.
Although the onset of the cool weather and the changing colors of the leaves marks the end of the patio season, we are pleased to add a third menu to our dining room at dinner that will offer guests a selection of à la carte menu items that will change seasonally. The team at Trentina would like to thank you for your continued support and we look forward to welcoming you to our dining room soon.
The Team at Trentina
On June 10th, 2014 we invite you to be our guest for a very special evening with Blue Hill Chef Dan Barber & author Michael Ruhlman. Following Dan Barber's talk about his new book, The Third Plate at MOCA, guests will walk to Trentina to enjoy a dinner created by some of Cleveland's best chefs who have been inspired by Chef Barber throughout their careers.
Tickets include dinner & beverage service, tax and gratuity and are available below. This intimate occasion begins at 8:30 pm on June 10th, 2014 at Trentina 1903 Ford Rd. Cleveland, Ohio
This is a private event, tickets are no longer available. Doors are not open to the public.
Alongside Doug Katz from Fire Food and Drink, Chef Jonathon Sawyer & Trentina will welcome Shelia Bowman of the Monterey Bay Aquarium Seafood Watch to Cleveland with a Trash Fish collaborative dinner.
"Trash fish" usually refers to larger fish species that are not commonly eaten, are too rare to be commonly encountered, or are not sought after by anglers for sporting purposes. To us "trash fish" is the BEST FISH you've never eaten.
A Portion of the Proceeds will benefit The Great Lakes Science Center’s Lake Erie Web of Life Workshop
An additional donation of $100 would also provide a Title 1 class no-cost access to the hands-on workshop: Lake Erie Web of Life, which explores the roles of producers and consumers in a fresh-water ecosystem such as Lake Erie.
Tickets at $120 plus tax and gratuity.
Reservations available by phone only at 216-921-3473
Seating is limited and payment is due upon reservation.
Some of our seating may be communal.
Sorry but we will not be able to accept cancellations.
Reservations are transferable to other diners.
June 16th, 2014 at 6:30pm