Published on : Tuesday, January 21, 2014
Despite being closed two of the first weeks of 2014, the start to the new year in TRIO at Four Seasons Hotel Austin has been a busy one with a floor-to-ceiling enhancement that fully refreshed the downtown Austin steakhouse.
Several of TRIO’s beloved features remain unchanged – namely the overall design scheme and the steak, seafood and wine menu concept – but the popular restaurant overlooking Lady Bird Lake now boasts a re-energized look and feel with décor updates, menu additions and much, much more.
“We’re lucky to have a very loyal, local following who will be happy to know they can still look forward to everything they’ve enjoyed about TRIO in the past,” says Michael Mooney, restaurant manager. “At the same time, our team has introduced new menu twists and experiences that will ensure new guests add TRIO to their list of places to dine.”
To complete the restaurant’s physical enhancements, TRIO closed from January 4-17, 2014 to allow designers to quickly transform the downstairs space with new paint and wall coverings, refinished hardwood floors, tile and carpet. The restaurant’s 127 indoor seats were also refreshed with new banquettes and custom 22 inch (56 centimetre) chairs. Overhead, zebrawood ceiling panels provide an artistic touch while cork fixtures pay homage to the restaurant’s emphasis on wine.
Among the most notable changes, TRIO’s wine bar area has been rebuilt so that cocktails and local draft beer may be served at the bar. “Of all of the changes, this is the most thrilling for me since we’ll be able to put much more creativity and breadth into our cocktail menu going forward,” says Sommelier and Beverage Director Mark Sayre. Sayre is also excited about adding local craft beers to the TRIO beverage mix.
Menu Updates and Additions
Since taking the helm in November 2013, Chef de Cuisine Scott Higby has patiently worked behind the scenes in anticipation of unveiling new menu changes and additions in conjunction with the restaurant refresh. Many TRIO favourites continue to be available, but tweaks to all facets of the menu were made, including:
Appetizers: New appetizers include a smoked ribeye tartare with fried egg, mustard vinaigrette and serrano aïoli, plus the return of the cult-status TRIO tuna tartare
From the Gulf: Taking advantage of his deep ties with Gulf fishermen, Higby added a whole fish entrée, as well as a beer-battered Gulf shrimp dish utilizing local draft beer
From the Range: Pork loin has been replaced with a bone-in pork chop served with seasonal sauce; the rib cap also takes up residence on the menu while sharing-minded guests can dig into a 36-ounce porterhouse served family-style in a skillet
Garnishes and Enhancements: The salt, butter and chimichurri sauces that traditionally accompanied entrees have been replaced by house-made brown butter bordelaise, garlicky mojo de ajo and TRIO béarnaise; in addition, steak entrees may now be enhanced with foie gras butter, a bacon-mushroom-chile fry or ordered “Oscar style”
Sides: A popular TRIO classic, sweet corn crème brûlée, returns to the menu as a side
Bar Menu: The bar menu now includes unique offerings such as a foie gras terrine and chicken fried sweetbreads, alongside familiar comfort foods such as rosemary steak fries, antelope sliders and arrabbiata meatballs; patrons at the bar will also receive complimentary house-made Bacon Crunch ‘n Munch upon seating
Happy Hour: Happy Hour will extend to seven days a week (5:00-7:00 pm) and include half-off the bar menu, wines by the glass and a rotating selection of beer and cocktails
Desserts: A completely revamped Dessert Menu offers crave-worthy dishes including a Shiner Bock pecan cake with whiskey ganache and candied bacon; dulce de leche chocolate molten cake; and a showstopper Donut Tower featuring housemade sugared donuts with a choice of three dipping sauces
Beverages: Due to the newly expanded bar area, TRIO has launched its own cocktail menu including a house TRIO Cocktail spritzer featuring St-Germain, cava, Aperol and soda delivered in a signature glass and poured tableside; in addition, Sayre now offers individual pours from rare and unique magnum bottles Thursday through Saturday nights, giving wine connoisseurs the chance to taste incredible vintages without committing to the full 1.5 litres.
Maybe not quite couture, but new uniforms were also unveiled when TRIO reopened to the public. Devised by local designer Chris Savittiere with the assistance of local stylist Laurel Kinney, the uniforms outfit servers in true local Austin style.
Source :- Four Seasons
Tags: Hotel News