wellington | table
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Signature Dish
The Tres-Filet At Suri West Story and Photos by Julie Unger
The owners of Suri Tapas Bar in downtown Lake Worth have opened a western outpost right here in Wellington. Suri West opened last November at the intersection of South Shore and Greenview Shores boulevards. Owners Matthew Barger and John and Maureen Pata are thrilled with the new location, which features the same atmosphere, food, owners and even music as the popular original location. Tantalizing taste buds is Suri West’s signature dish: Tres-Filet. It features three petit prime filet mignons, each prepared differently. One features compound truffle butter, the next is Oscar style and the third is prepared with seared foie gras. Set on a light bed of vegetables and baby arugula, the three petit filets are flavorful masterpieces. The dish allows guests to have a specialty sampling that provides an array of flavors, helping to find a favorite. Often, the dish is shared. “It’s one of our most popular dishes be-
cause it’s the three filet minions,” Maureen Pata said. Chef Mario Foglyano is particular about all of the dishes, including the Tres-Filet. The compound truffle butter featured in the first filet is made in-house of black winter truffles with a white truffle essence. The filet Oscar includes jumbo lump crab meat and fresh asparagus, finished with hollandaise sauce. Finally foie gras, the fatty liver of a duck, is seared and placed atop the third filet. The combination of all three on one plate makes the meal special, Foglyano explained. “You can go to your standard steakhouse and get a steak, but you can’t get it three different ways,” he said. “We appreciate the fact that you can get it three different ways; each person can get a bite.”
wellington the magazine | march 2016
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