The Tre Pass Garden Party: an exclusive first taste of the brand new Tre Mani menu
Sunshine, chilled wine, and a Biite-sized taste of the full Tre Mani menu in advance of their public open later this summer.
When it finally drops, the new menu for the fresh flavors of the Tre Mani Roman Deli concept is going to permanently alter the sandwich landscape of Los Angeles. In advance of the public opening, Biite will be offering an exclusive first taste of the full, never-before-debuted menu.
- Tray-pass of biite-sized Tre Mani sandwich creations, the full menu on full display
- Bottomless vino pours (cheers!)
- $20 per person, all you can eat and drink
Join us Saturday, July 15th, 3-6pm, for the unveiling of THE BRAND NEW TRE MANI MENU.
Exclusively available on Biite.
WHAT: Chef Travis Passerotti and Jyan Isaac Present: 🤌🤌🤌 The Tre Mani Menu 🤌🤌🤌
Each $20 ticket grants entry and comes with unlimited biite-sized sandwiches and free-flowing vino pours.
WHEN: Saturday, July 15th, 3-6pm
WHERE: The Ghisallo Garden, 1622 Ocean Park Blvd, Santa Monica, CA
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Ticket purchases cannot be refunded*
ABOUT TRE MANI
As with all sandwiches, the bread is key. Jyan did countless iterations of the Schiacciata, (schiac‧cià‧ta) to get it just right for Tre Mani. The result is a heavenly focaccia-eqsue gloss finish with a chewy yet feather-like crumb interior. When sliced in half fresh out of the oven, it becomes the perfect vessel for Chef Passerotti's American made, Italian-style deli proteins, seasonal preserves, and perennial California produce.
ABOUT JYAN AND TRAVIS
In 2020, 19-year-old Jyan Isaac, a member of the bread team at artisanal bakery Gjusta, lost his job along with so many other restaurant workers and began baking sourdough loaves out of his family’s kitchen and selling them to neighbors. The response was extraordinary. Soon Jyan was baking 250 sourdough loaves a week out of a shuttered pizza joint in Santa Monica, hand delivering them to his Instagram devotees. Jyan Isaac Bread was named in Food & Wine magazine’s January 2022 feature The Best Bread in Every State as one of the top 5 bread bakeries in California.
As Executive Chef of The Tasting Kitchen, Travis Passerotti’s award-winning culinary philosophy is built around seasonal market buying, sustainable sourcing, and whole animal butchery. He draws inspiration from Nouvelle French and Contemporary American cuisines, the American local food movement, and farmhouse ideology for their insistence on seasonal cooking, local and wild ingredients, with regional culinary practices.