Trata on the River

With the weather cooling down, memories of sun soaked vacation days are feeling more and more distant. At a newly opened Piermont restaurant, however, those memories are suddenly within grasp. 

Trata on the River conjures up the European vacation feeling, no passport needed. Their modern-Greek dining room is encased by white washed walls, with greenery draped from the ceiling and pops of Mediterranean blue scattered throughout the space. Rattan chairs sit at beige marble tables, which all skew to face the centerpiece of the space – the Tappan Zee Bridge. Past the outdoor seating, which seems to float over the Hudson, the architectural feat connecting Rockland to Westchester reaches for the sky in its latest color. “Our biggest problem here is everybody wants a window seat,” laughs Annamarie Adinolfi, one of the owners of Trata.

Part of that carefree European essence comes as a result of Adinolfi, her partner and co-owner Efthimios Salouros, and Chef José Luis Falcón’s dedication to perfection in their planning. The team refuses to rush into anything – “you have one time to make a first impression…we’re going to make it right” says Adinolfi. The team has put in the work, focussing on their staff as the foundation. “New staff, new servers, new bus boys, new kitchen [staff]… even if they know what they’re doing from another restaurant, that’s not who we are. We want you to learn our way and our technique and our service… It’s a totally different level” said Adinolfi. She views a meal as a holistic experience that begins the second the guest pulls into their valeted parking lot to when their feet leave the pearlescent entry way. No detail goes unnoticed under Adinolfi’s watch. 

Extensive renovations of the structure were needed to achieve the Trata team’s ideal first impression. They have knocked down walls, dealt with collapsed floors, and have invested in a totally revamped and clean space because, as Chef Falcón stated, “we’re not here for the short term”. Adinolfi followed Falcón, stating “We want to be here forever”. They are dedicated to investing in Piermont with the hopes of contributing to the varied restaurant scene and making the area a destination for locals and tourists alike. 

It is obvious the restaurant has been a labor of love, one Adinolfi and Falcón are delighted to share with the community. “We want you to come and have a place where you feel like [you are] in your house”, said Falcón. Adinolfi nodded along with Falcón, picking up where he left off. “We like the personal relationship with our customers,” said Adinolfi. “That’s what makes us, us and who we are, and that’s why we get up every day and do it. So we want that relationship with our neighbors”.

Trata, which translates to “large fishing boat”, offers a fresh, modern twist on traditional Greek cuisine. Adinolfi emphasized that while the restaurant is Greek, it is not going to be your traditional Greek taverna meal. With menu highlights such as saganaki bites with pear and apple compote, thyme honey and pumpkin seeds, whole fish grilled on charcoal, tuna tartare, and grilled octopus, this is not your typical gyro-and-go Greek place. 

Chef Falcón proudly stated that Trata invests in the highest quality ingredients, which allows him and his team to let the product shine rather than slathering the meals in sauces or spices. They let the flavor shine through, using only olive oil and lemon to enhance dishes such as their whole fish. “Everything you order here is made from scratch”, said Adinolfi. 

Even for those patrons who are not fond of fish, Falcón and Adinolfi have something for everyone. Their menu, which is 90% gluten free, is packed with vegetables, meat, Greek cheeses and salads. With an unshakeable certainty, Falcón stated “You tell me what you like to eat and I will make sure you leave happy”.

Due to their commitment to the client, Trata is currently reservation only with no walk-ins for the bar. Their reasoning? They believe that if you want to come in for a drink before your meal or keep the night going at the bar afterwards, you should be able to without fighting for space. When the weather warms up and the outdoor seating is open again, things will change with their outdoor tiki bar, but during the colder months prospective diners will need to give Trata a call. Make sure to call early – the interview with RCT took place on a Monday and Adniolfi stated that reservations for the weekend were nearly booked up. A rising tide lifts all boats, and Trata on the River is a welcome addition to the growing tide of Piermont.