APRI L 2 0 1 7 I BOROMAG.COM 45 ful photographs of the East River’s bridges taken by a local photographer. It’s even in the toothpicks, all 6 inches long and shaped to look like industrial screws. Walk into The Trestle and you won’t see people fussing over their Instagram lighting or what culinary trend they’re currently riding. You’ll see people who love good food working hard at making, serving and savoring good food. Everything is geared toward the celebration of those who get work done — and when the work is putting delicious food into your mouth, it’s best to remove every obstacle possible. Executive chef Shawn Hewitt, originally from a Montauk family deeply rooted in restaurants and food, has taken everything he’s learned from his decades in the restaurant game, stripped out everything Chef Shawn Hewitt (left) and owner Joe Brown
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