TRU Meaning
Tramonto Unlimited, being true to one's art or craft, keeping the flavor of an ingredient true, unlimited creativity using unlimited resources from around the world.

Dinner
5:30 to 10 p.m. Monday through Thursday
5 to 11 p.m. Friday and Saturday

Dessert Only
9 p.m. to 10:30 p.m. Monday through Thursday
10:30 to 11:30 p.m. Friday and Saturday

Closed Sunday and all major holidays

The dining room is accented with rich black fabric and ethereal white drapes with rich blue velvet banquettes. Floors are covered with rough black European mosaic tiles and charcoal carpet. A dynamic staircase takes guests up to an eight seat semi-private dining room overlooking the lounge, and a private salon dining room.

Wine/Liquor
Scott Tyree (Wine Director) and Chad Ellegood (Sommelier)
Sommelier on premises with a 1700 bottle list which includes French, Italian, American, Australian, New Zealand, Austrian, German, and Spanish wines. The list is broad in price range including many classics but some surprises as well, inspired by the cuisine. Tru has an unusual and extensive collection of liquor and liqueurs.

Exhibition or “theatre style” kitchen with custom island-style cooking suite, separate temperature controlled pastry kitchen, and private kitchen table seating six people.

80 in the dining room, 36 in private salon, 11-seat semi-private room overlooks a 22-seat lounge, and six-seat kitchen table.

Jackets are required.

Executive Chef / Partner: Rick Tramonto
Executive Pastry Chef / Partner: Gale Gand
Chef de Cuisine: Joel Dennis
Pastry Chef: Lisa Mortimer
Sous Chef: Tim Graham
Sous Chef: Ryan LaRoche