The kitchen, after some stretching and kneading, has finally fixed a fine focus. The range extends from the stark and richly pastoral penne pasta with four cheeses to a subtle build of flavor in red onion and capers with black pepper-seared ahi tuna over linguine. Chicken grilled and sauced with smoky chipotle cream over fettucine is also a pleaser. The burger is nothing short of excellent, lean, juicy and flavorful. Also simple and well set is the rotisserie chicken half, seasoned with cilantro, oregano and fresh basil, its crispy skin lightly smoked, served with a pleasing potato mash garnished with scallions.
Desserts are also good.
Chocolate walnut torte, not cloyingly sweet, is one of the best cakes in town. A chocolate mousse served with Mandarin orange segments and black raspberries was also a hit. Trio takes culinary risks without placing the diner's palette at peril. Each dish at Trio keeps the integrity of the cuisine it represents. Coriander seed and the herb's leaf, cilantro, are one of the flavors the Trio cuisines share.