Sunday School

Learn about and enjoy a different not-so-common wine, cheese and beer every Sunday—at incredibly low prices. School was never this delicious! Limit one each per guest at the Sunday School price. Please, no returns: if you try it, you buy it.

Syllabus for Sunday, April 20, 2014

Sunday's Wine


Ten years ago—Sunday, April 27th, if you’d like to get specific—the first ever wine purchased for Tria Rittenhouse was a Loire Valley Cheverny. Flash forward to a decade later, and here we are again; still buying Cheverny, still just as excited about it as a couple of wine geeks opening a new restaurant! If you adore light, mineral, tangy, fruit-scented wines, then the Loire Valley is the region for you. The grape that reigns supreme here is Sauvignon Blanc, which is known for its natural vivacious intensity. Today’s wine hails from the diminutive, little-known (read: bang for your buck) wine region of Cheverny. This area is located nearby its famous (read: expensive) neighbors, Sancerre and Pouilly-Fumé. Winemaker Phillipe Tessier crafts this 100% organic gem from mostly Sauvignon Blanc and a little bit of Chardonnay to smooth it out. A fermentation with wild yeasts create a dry, citrusy and funkily fragrant white wine. Quite simply, it’s a supremely delicious and revels in fresh, bright, steely fruit flavors and aromas. Go for one of France’s most classic pairings and enjoy this wine with a Loire-style aged goat’s milk cheese. Magnifique!


Sunday School Price   $11½ glass    $6 glass



The Vermont Butter & Cheese Company was founded in 1984 by enthusiastic entrepreneurs Allison Hooper and Bob Reese. They met in the early 1980s when Bob asked Allison to create some goat cheese for a special state dinner he was organizing; the cheese was a huge success and they’ve been partners ever since. Their goal has always been to create artisanal dairy products in the European style while taking advantage of Vermont’s traditions and products. Based in Websterville, Vermont, the company supports a network of more than 20 family farms that provide exceptionally pure milk. Bonne Bouche is the flagship of Vermont Butter & Cheese’s line of artisanal cheeses. This hand-ladled, ash-ripened cheese was first introduced in 2001. Bonne Bouche means “good mouthful” and is a French idiom used to describe a tasty morsel. Bonne Bouche is simply that, and has found acclaim among chefs, retailers and food writers. The texture is mild yet still acidic, like fresh chevre. As the cheese ages, it becomes softer and the rind becomes drier and piquant. Although the cheese is modeled after France’s legendary Selles-sur-Cher, it proclaims its own American identity.

Sunday School Price   $8    $4½


Sunday's Beer



(Meadville, PA · 7.3%)

Today we present a delicious Brown Ale that aims to please beer geeks and Primus fans alike. (If this musical reference is lost on you or if you simply enjoy hysterical rock songs from the 90’s, queue up “Wynona’s Big Brown Beaver” on your Spotify immediately.) The creative brewers at the Voodoo Brewery in western Pennsylvania craft beer in a former furniture shop, such as today’s malty brown delight. Wynona is a robust and hearty brown ale brewed with generous amounts of brown Marris Otter malts before being hopped with Simcoe, Amarillo, and Northern Brewer hops, all of which enhance both the flavor and aroma. To borrow a line from the song this beer was named for, “Wynona’s got herself a big brown beaver and she shows it off to all her friends”…Voodoo’s got a great Brown Ale, and we’re showing it off to our friends (that’s you!) today.


Sunday School Price $6½ / 12 oz DRAFT     $4 / 12 oz DRAFT



  • Facebook
  • Twitter