Philadelphia's Tria Café Turns 15

HOW HAS TRIA ADAPTED AS DRINKERS’ TASTES HAVE CHANGED since the beer-cheese-wine café debuted in 2004? They haven’t. “What we do is timeless,” Tria partner Michael McCaulley says. Seeking out high quality wines and making them approachable has been the cornerstone from the beginning. And it’s put Tria ahead of the trends—they had us drinking sparkling rosé and orange wine way before it was cool. Education also matters; employees do wine, beer and cheese tastings, plus bi-weekly trainings and field trips. And at Tria’s weekly Sunday School, you can learn about an under-the-radar beer, cheese and wine for a steal. McCaulley’s pretty confident about the future of the biz. “I hope good cheese, authentic beer, and wine made by real people never goes out of style.”

TRIA
multiple locations
triaphilly.com