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Our Man Sietsema: “Switzerland is the Wisconsin of Europe”


This week, Sietsema forgoes fondue and samples bits of pig’s feet, wilted nettles, veal kidneys, pizokel, and a monk’s head to come away with this conclusion: “Trestle on Tenth makes a convincing case that Swiss food, normally seen as the addled stepson of German, French, and Italian chow, deserves to be considered a major cuisine on its own.”

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