‘THE DINING DIVAS’
‘THE OFFICE’ GIRLS
EDITOR’S NOTE: Each month, the Boerne Star sends its “crack team” of restaurant reviewers to an establishment in the area. These ladies — who have assumed the names of Pam, Erin, Nellie and Kelly, from TV’s “The Office” — select a restaurant, show up unannounced, and take in all the establishment has to offer. This month: Tre Pizzeria.
The Dining Divas — Pam, Erin, Kelly, and Nellie — headed out for another foodie adventure, this time at Tre Pizzeria. This laid-back spot has you order at the counter, with your meal delivered to your table.
Erin started the meal with an order of bruschetta. The dough was soft with a perfectly crispy crust and eye-catching presentation. The sauce packed a flavorful punch, and the tomatoes and basil were seasoned just right. It was the ideal appetizer size with three slices, light enough to leave room for more.
Erin’s main course was the artisan pepperoni with jalapeños,
whole milk mozzarella and San Marzano sauce. The thin-crust pizza was tasty and at the right temperature.
There was ample pepperoni and jalapeños throughout. The pizza was cut in vertical lines instead of traditional pie style, and the size is ideal for two to three people.
Pam decided to treat herself to the Wagyu Meatballs with marinara, basil and San Marzano sauce, and it was a fantastic choice.
She raved, “The wagyu meatballs were melt-in-yourmouth. The meat was so tender and juicy; you can’t fake that rich wagyu flavor. The San Marzano sauce had a bright, slightly tangy kick, balanced perfectly with fresh mozzarella.
“The basil brought a fresh, fragrant note. It’s indulgent, comforting and bursting with bold Italian flavors, a dish you’ll want to savor slowly,” she added.
Kelly went nostalgic. “My kids and I still recall how it looked when we moved here,” she said. Soda Pops was at the front, where you could grab a bar stool by the windows and enjoy a burger and fries, sometimes snagging 18-cent fries when the street sign advertised the deal.
“Out back was Sugar Shack, brimming with every sweet treat imaginable. Between them was a charming blackand- white checkerboard patio with tables, a shared space to enjoy both spots.”
A gorgeous remodel has now unified the buildings into a single, air-conditioned dining space. The design blends bright rock and brick, dark walls and tables, with pops of red from garage doors that open on pleasant days.
Kelly followed a friend’s recommendation and ordered the bufala di burrata: five buttered toasts topped with a seasoned ball of fresh mozzarella, pear mostarda and basil oil.
“It was a showstopper!” she raved. The bread was light, buttery and perfectly crunchy, while the toppings added bursts of sweetness, creaminess and flavor. She’s already dreaming of her next visit.
She also tried an Aperol spritz for the first time — a stunning, light, citrusy, bubbly cocktail that felt tailor-made for spring and summer.
“I’ll be recommending both the dish, and the drink,” Kelly said.
Nellie went for the roasted chicken orecchiette. While the other Divas were thrilled with their choices, Nellie was seriously disappointed.
The menu promised pasta and chicken with sweet corn, garlic cream sauce and Italian breadcrumbs, but her dish arrived with very little chicken and no breadcrumbs.
Worse, it was bland, no trace of garlic or zest. Nellie chose to douse it with red pepper flakes to bring it to life.
“The ‘cream’ sauce (and I use that term lightly) was watery; I needed a spoon to scoop it up with the pasta. Who needs that?” she said.
She said the corn tasted like it came straight from a freezer bag, thinking she’s made better meals at home.
“I love food, and when I’m at a restaurant, I either clean my plate or take leftovers,” she said. “This time, I did neither.”
The Divas identified service as another area needing a boost. When ordering, customers are prompted to tip, “leading us to question if servers feel less motivated to meet our needs knowing the tip is already guaranteed.”
Additionally, when meals were ready, servers placed them at the table’s end rather than in front of the person who ordered, which felt impersonal.
Thankfully, the Divas all agreed the meal ended on a high note with dessert: Nutella x3, featuring a Nutella torte, Nutella ganache and Nutella whipped cream. The torte was soft, rich and decadent, and the whipped cream added a delightful burst of sweetness that tied it all together.
TRE PIZZERIA, 103 N. Main St., (830) 331-2227; www.tre-pizzeria.com
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