“Making really good stuff from scratch” is, according to Trencher’s owner/chef Zach Curren, the name of the game at the deli. Breads, pastries, smoked and cured meats, sauces and sides are all made fresh in-house and cover a wide variety of tastes. Breakfast, which is served all day, features house-made bagels, french toast with maple-apple compote and a vegan scramble. Sandwiches are available as house specialty combinations or as “make your own” and are served with house-made chips. Unique fillings like carne vnha d’alhos (wine-braised pork shoulder), eggplant caponata and corned beef are all made from scratch to ensure fresh, full flavor.
The same care and preparation put into Trencher’s daily menu also extends to Thursday and Friday night offerings. Stop by for authentic, organic Peruvian chicken that is marinated for a full day in fragrant spices before being cooked on a rotisserie. A generous portion of chicken is served with spicy mayonnaise (as is traditional) along with crispy, hand-cut french fries and a kale citrus salad. The current dinner schedule offers Peruvian chicken on Thursdays, while Friday evenings include the regular weekday menu. Future plans to expand evening offerings to include specialty dishes Wednesday through Saturday night are in the works and may roll out as soon as the end of 2015. Cassoulet and Ethiopian flavors are likely to appear on a menu that will change with the seasons. To keep up with the deli’s weekly specials and menu additions, Zach Curren suggests checking out the restaurant’s Facebook page, which also includes photos and some hilarious videos – imagine a rap about lobster rolls – from the staff. 2602 S. Harvard Ave., Tulsa. www.trencherstulsa.com
