Instagram Hikaye Kaydet

Use code: MEMDAY40 for 40% off from us🍽️🍉🍉Wishing you a beautiful memorial day weekend!#24hoursonly

tre X kids 🍭 where tiny tables get a big upgrade #tredrop

A glimpse🥬🥬

Spring has officially sprung 🌿✨

To welcome a season of warm(er) gatherings, we’re offering 40% off our Slate + Gris plates — the perfect pieces for effortless, elevated hosting.

Use code #SPRINGFLING

Today through Monday. Shop the spring refresh while it lasts 🌸 #tredrop

#TreDrop. More than just a paper plate 💫

TRE DROP: Chef Series ✨
Featuring, Cafe Belle Bakery@cafebellenyc 🤍(and a sneak peak of our platters!)

“The cannolis are pretty special because we still make our shells by hand.We fry them on wooden dowels that are at least 50 years old - most places buy machine made shells because it’s such a tedious process. We make our cannoli cream fresh and fill the cannoli on site per request.” - Noelle, owner and third generation baker.

#TreDrop #TreDropChefs

TRE DROP: Chef Series ✨
Featuring, Cafe Belle Bakery@cafebellenyc 🤍(and a sneak peak of our platters!)

“The cannolis are pretty special because we still make our shells by hand.We fry them on wooden dowels that are at least 50 years old - most places buy machine made shells because it’s such a tedious process. We make our cannoli cream fresh and fill the cannoli on site per request.” - Noelle, owner and third generation baker.

#TreDrop #TreDropChefs

a series of curated food on our plates by creative chefs🥑🥑

Chef @kaja.parchanska
Plates @tre.drop

Avocado with Dukkah
EVOO
Sunflower Dukkah
Hojiblanca Olive Oil

TRE DROP: Chef Series
Part 2 with Chef @kaja.parchanska ✨

Kaja’s roasted squash celebrates rustic flavors, quiet beauty, and perfectly imperfect moments—paired with Tre Drop pearl plates.

Pictured: Roasted delicata squash, red currants, garden herbs, seeds. 🍽️😍

TRE DROP: Chef Series
Meet Chef No. 2: @kaja.parchanska — bringing artistry and beauty to the table ✨

Raised between Polish fermentation jars and Spanish kitchens, Kaja’s work is rooted in ritual and heritage. Trained in Madrid and now a New York–based food stylist and creative director, Kaja blends Polish seasonality, Spanish flavors, and NYC creativity into intimate, tactile experiences—creating tables that feel warm, imperfect, and beautifully lived-in.

Pictured: Forest Mushroom Confit - mixed forest mushrooms, garlic confit, cured egg yolk 🍽️

#tredrop #tredropchefs

TRE DROP: Chef Series
Meet Chef No. 2: @kaja.parchanska — bringing artistry and beauty to the table ✨

Raised between Polish fermentation jars and Spanish kitchens, Kaja’s work is rooted in ritual and heritage. Trained in Madrid and now a New York–based food stylist and creative director, Kaja blends Polish seasonality, Spanish flavors, and NYC creativity into intimate, tactile experiences—creating tables that feel warm, imperfect, and beautifully lived-in.

Pictured: Forest Mushroom Confit - mixed forest mushrooms, garlic confit, cured egg yolk 🍽️

#tredrop #tredropchefs

pinch us! 💫 out ‘pearl’ dinner plates are SOLD OUT! currently floating on cloud nine ☁️☺️

stay tuned for the next DROP! #tredrop

gluten-free 🫐 pie + our ‘pearl’ plates

dm for recipe.

our white ‘pearl’ plates in all the sun streams #behindthescenes @tre.drop