Right next door — at least the way the crow flies — to their other restaurant, Wishbone and Flynt, the Trident Restaurant Group, along with Chef Alex Drury, are introducing a simple, high-end Italian concept to the bustling South Main area of town.
The new concept, called Tre Mogli — Italian for three wives — will open its doors to the public May 10. The space, which is technically attached to the same building as Wishbone & Flynt, has been waiting quietly for its resurgence since the 1980s.
“I knew I wanted this space when we first walked in,” principle owner of Trident Restaurant Group and executive chef, Stefon Rishel, says. “It’s like cooking, if you listen to the space, it’ll tell you what it needs and what you need. It’s also like food, if you pay attention to it, it’s hard to mess it up.”
Tre Mogli Cucina Italiana’s menu is set to include your what one would call “normal” Italian fare, including homemade pastas, breads, and cheeses.
“We aren’t reinventing the wheel, we are doing things very simply, and close to traditional, but done right in a way,” Drury says. “I'm trying to do everything from scratch to keep it fresh. I hope that translates to plates and people’s experiences, and they can come in and just be wowed that they haven’t had anything like this before.”
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The menu was engineered by Dury who wanted to depart from other Fort Worth Italian restaurants. Drury, who was previously the sous chef at Piatello Italian Kitchen, follows Rishel from Wishbone and Flynt.
“I’m ready to see the restaurant full of people,” Drury says. “I’m anticipating the middle of the night when it all comes together, and it’s the moment I’m waiting and been excited for. I feel like I’ve been excited for three weeks now.”
The restaurant features a two-storied structure with another full-service bar on the second floor. There are also plans to eventually expand the menu.
“When people leave, I don’t want them to leave saying ‘That was great.’ I want them to leave asking themselves when they can come back,” Rishel says. “I love the buzz of opening night and love the panic of the hour before. I love the rush of service.”
