119026 Thu Jan 19 13:19:45 -0800 2006 8 7 Chicago Area 0 649521 Now that Trio has announced it is closing, I am finally getting around to going there with a couple of friends. I have looked at the menu online, and the cuisine looks very interesting. Does anybody have any "must have" or "must avoid" recommendations? I noticed that the middle courses seem much more creative than the entrees. Thu Jan 19 13:19:45 -0800 2006 0 roger spark 1 649533 I've eaten at Trio countless times. I'll really miss it. Don't Miss on Medium Dishes: White Truffle Chiffon (perch, quail and risotto are great, too). Not a dud among all the medium dishes. Small Dishes: French fries with wasabi caviar dip (YUM!). The flight of salt is more a concept than an actual appetizer. Large: The Gnocchi is outstanding; all the others good. Just order whatever sounds appealing and it probably will be. Thu Jan 19 16:23:16 -0800 2006 649521 0 Pugman 2 649535 We were at Trio last weekend and the first three courses were awesome. The french fries with wasabi-tobiko dip really stood out as did the vegetable fricasse. My husband favored the Croque Madame and "Kobe" skirt steak. Thu Jan 19 16:38:19 -0800 2006 649533 0 Lisa 2 649537 Thanks, I am really looking forward to going there. I regret having not dined there sooner. Years back, I visited the original incarnation of Trio. The food was good, but I found it to be rather stuffy and formal (and expensive) for my taste. The Trio-Atelier menu seems much more fun (and affordable). We actually planned the outing just before they announced the closing. Now I am afraid I will fall in love with the place, but it will be just a one night stand. Oh well. Thanks for the gnocchi suggestion. I do love gnocchi, but have had a few bad (well, just average) experiences with them. When the dish is done well, it is sublime. From looking at the menu, the medium dishes do seem more appealing and innovative than the large ones. From the descriptions, I would like to try them all. I wonder, will they let a person order multiple medium dishes in lieu of an entree? Thu Jan 19 16:57:41 -0800 2006 649533 0 roger spark 3 649553 Order whatever you want...that's the beauty of Trio's format. Many times, we've concentrated on the medium-sized dishes and maybe just split the large ones. Your impressions are correct: the medium ("deux") courses are the most creative and delicious. Since this may be your only visit, order a bunch of the smaller courses and pass the plates around. On several visits, adjacent diners thought we were food critics because we ordered so much and passed things around the table! The small starters are great, too, but can add up to a big tab because they are quite small. Yet another crave: they make a variety of home-made soft drinks that are wonderful (cream soda, root beer and a couple others). Some of their specialty cocktails are great, too (the passion fruit martini and lychee martini are good). It's really sad that the masses didn't discover Trio Atelier--I'm sure it wouldn't be closing if they were packed every night. I can't help but think they would have been a huge hit if they were located in Chicago. So many crappy places thrive in the city and this hidden gem in Evanston just didn't catch on after their change in format. I mean, how do you follow up after having Grant Achatz (who I think is on the short list of the world's best) in your kitchen? So switching to a simpler and more accessible format was a great idea, but a residential street in east Evanston was not the right place. Dale is a really creative and talented chef in that he has very successfully synthesized classic bistro fare with modern touches and international flourishes...I hope he lands in a place that lets him showcase his talents. I've enjoyed Trio in all of its incarnations. I lost count after 100 meals, but I can still remember exact details of many meals from the past, including a number of dinners that were absolutely perfect from start to finish (so perfect in fact that there weren't even the most minute flaws in service, taste or presentation...an extreme rarity and something I will cherish forever). Trio Atelier is a lot more relaxed and the service standards are no longer world-class (nor should they be and are appropriate for 3-star kind of place)...but the food is damn good. Sorry for the long post...but, as a dear friend said last Saturday, Trio's closing is like losing an old friend. For me personally, Trio's closure is a lot sadder than The Berghoff's demise or Marshall Field's becoming Macy's. The Berghoff may be an institution (but did nothing for the culinary landscape) but Trio has been something of a "superchef Petri dish"...Rick Tramonto & Gale Gand (Tru), Shawn McClain (Spring/Green Zebra/Custom House) Della Gossett (Charlie Trotter's), Grant Achatz (Alinea), and current chefs Dale Levitsky and Mary McMahon all made their mark at Trio. And those are just the main exec. chefs/pastry chefs...there are many other chefs rising up the ranks who got to be part of the Trio legacy. Thu Jan 19 23:02:53 -0800 2006 649537 0 Pugman 4 649559 We went to its incarnation as the Atelier, and the food was good, but the service and decor was quite odd. It was the same staff as had been there under Achatz, with the same hushed, reverent "eat it this way, the chef knows the best" sort of tone. (Including telling us that the pigeon, which was bleeding pink and raw/gummy textured inside wasn't undercooked - I can tell undercooked poultry, thank you). We didn't find it a comfortable bistro where we felt we could have an upscale but still fun meal (like Stained Glass, Bouchon, Brasserie Jo) and for a neighborhood restaurant, it still seemed a bit expensive. Evanston NEEDS more places that are trying to do what I think they were trying to do. They just weren't hitting the right tone and price for the area. Fri Jan 20 08:55:32 -0800 2006 649553 0 Chicago chica 5 649570 Your experiences don't parallel mine at all...sorry you had a bad time. I know what you mean about some of the servers (who are not there any longer). We had one once during the last Grant Achatz days at Trio and he damn near spoiled an otherwise great evening. Gladly, he wasn't one who went over to Alinea (they got most of the best ones from Trio). I don't blame you for your reaction; if that were my first experience I never would have gone back. I do think that regular customers get better service no matter what kind of restaurant you're at. It shouldn't be the case, but it is a reality. By the way, the "weird decor" has been toned down significantly. And the raw poultry was most definitely atypical. Fri Jan 20 12:28:50 -0800 2006 649559 0 Pugman 4 649573 I love to dine that way. The great thing about passing around a lot of smaller dishes is that you are not commited to a big plate of something you may or may not like. Also, it seems that many chefs often display their best talents in the smaller dishes. I guess restaurants are more willing to takes risks with less expensive portions. On another note, the restaurant called and wanted to push back our reservation by an hour. Because of the impending snow tonight, we decided to postpone until Sunday. Truthfully, I think I prefer the more laid-back atmosphere of Sunday dining. As far as odd decor goes, the people I will be going with are musicians, artists, photographers and cybergeeks. As far as we are concerned, the odder the better (easier for us to blend in). However, I can see how a stark arty decor might be incongruous with that old plantation style building. By the way, Trio has just posted their closing special events. The walk-around champagne finale sounds fun. I put the link below. Link: http://www.trio-restaurant.com/events/index.htm Fri Jan 20 13:31:35 -0800 2006 649553 0 roger spark 1 649850 I paid my last respects a week or so ago, and I have to say, I agree with the comments that the food was still excellent, and the atmosphere quite comfortable. I have to recommend the tender and rare venison, and the lobster bisque. The frites were also excellent as a first course, and for vegans, the vegetable fricassee is very good, a well spiced curry dish. I wish the owner, Henry Adaniya, the best of luck in his new endeavours, and hope he receives the recognition he deserves for developing some of the greatest chefs in America today. Sun Jan 29 14:48:12 -0800 2006 649521 0 Ron F.