Reis-Nichols Magazine Fall_Winter 2024

LOCAL LOVE

T he name 'Tre,' derived from the Italian word for 'three,' signifies the third culinary venture of restaurateur Chris Evans. This downtown Carmel gem not only showcases a unique flair for classic Italian cuisine but also offers an elevated dining experience with an extensive selection of Italian wines. The Sangiovese family of restaurants have been a staple of India- napolis' fine dining scene since 1994, starting with its first location at the River's Edge shopping center on 82nd Street. In 2015, the restau- rant relocated a few blocks west to the Ironworks building at Key- stone. The second location opened at the Yard District in Fishers in January 2020. AN ELEVATED EXPERIENCE Consider Tre as Sangiovese's chic sibling that raises things to new levels with dishes like edible 24-karat gold risotto carbonara and a Miseria e Nobilta dirty gin martini cocktail with caviar. Under the guidance of Puglia, Italy native and wine connoisseur, Francesco Settanni, and with the culinary expertise of Executive Chef Oscar Perez, formerly of Prime 47 in Carmel, Tre is in very capable hands. Featuring house-made pasta, refined seasonal ingredients, and a di- verse menu selection—restaurant-goers should be prepared for a cu- linary adventure that starts upon entry. The space is filled with stun- ning modern artwork by world-renowned local Behind the bd iogobrlsu e THE MOST RECENT ADDITION TO THE SANGIOVESE FAMILY LIES BEHIND GRAND BLUE DOORS AND IS ACCOMPANIED BY AN IMPRESSIVE CULINARY SELECTION.

make it ingredients instructions Gold Risotto Carbonara

5½ cups chicken stock, preferably homeade 2 Tbsp extra-virgin olive oil 2 oz Guanciale (jowl bacon) 1 shallot, finely chopped Kosher salt Freshly ground black pepper 1½ cup arborio rice (10 oz) Pinch of saffron threads ½ cup dry white wine ½ cup freshly grated Parmigiano-Reggiano cheese 1 Tbsp unsalted butter 1 egg yolk, plus 1 to garnish 24-karat edible gold leaf

1. In a medium saucepan, bring the chicken stock to a simmer; keep warm. 2. In a large pan, heat the olive oil. Add the shallot, season with salt and pepper, and cook over moderate heat, stirring, until softened, for about 5 minutes. 3. Add the rice and cook for 1 minute, stirring to thoroughly coat. 4. Crumble the saffron into the wine. Add the

saffron and wine mixture to the rice and cook, stirring, until the wine is absorbed.

5. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until near- ly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. 6. When almost ready, add the crispy Guanciale previously cooked in a sauté pan. The risotto is done when the rice is al dente and sus- pended in a thick, creamy sauce, for about 20 minutes total. 7. Season the risotto with salt and pepper. Stir in the cheese mixed with an egg yolk to create the Carbonara cream, add in the butter. 8. Garnish with an egg yolk and edible 24-karat gold leaf. Serve immediately.

artist Jason Myers that sets the tone for a uniquely wonderful dining experience. tre 10. E Main St., Carmel 317-669-6580 treonmain.com

Left: Tre's Director of Operations & Italy Native, Francesco Settanni

44 REIS-NICHOLS MAGAZINE

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