Tercet

I had the honor of working alongside Chen John, Chef Wyatt and Michael in the final year of Roe. And I have to say the growth, the drive and ambition I have been able to see from afar at the creation of Tercet is amazing. I was finally able to eat at Tercet last month, and I don't know why writing this has taken me so long. I think in order to describe it requires time to contemplate. To contemplate how the food was truly more than just perfectly prepared food, plated artistically. Particularly because of my knowledge of being behind the scene, making these amazing gastronomique feasts. However this was truly my first time being on the other side, not just tasting and making the dish, but sitting down and eating them whole. Chef John’s true love for beautiful food has finally started being the focus of the menu. No longer shackled to what “Roe” “was” his focus on what Tercet is and can be shines so bright, in his food and his face. To watch John smile while cooking was like seeing fir

I write a lot of good reviews because I like food and like to support entrepreneurs, but this review is not for those reasons. This place was awesome right from the start. You are essentially guests of the chefs and host/sommelier for the evening and are treated as such. The food was wonderful and the wine pairings spectacular. Although the bites are small, we did not leave hungry (or thirsty). It’s not cheap, but for the experience, I think worth it and have paid more for less. Very creative and wonderfully delicious food presented with care, and I suspect, love.

I love Tercet! I’ve been Roe (former restaurant’s name) several times, then pandemic happened and I’ve been waiting for almost 2 years for them to reopen. The food and services are as good as always, their house made bread and butter are the best I’ve ever had, please do wine pairing, it will just elevate the meal to next level!!!!