Southeast Asian food, by contrast, revolves around bringing out the assertive flavors of aromatics and spices in hot oil. Every meal balances textures, flavors, colors, even down to the placement of the food on the plate. The restaurant's upscale, eclectic menu changes gradually as the seasons progress. McClain isn't the only one at Trio inspired by Japanese influences. A tiny bamboo rake on the edge of the tray practically begs the diner to play with his food.
Bonsai trees grace each table, which are laid with four polished granite slabs as place settings.
The rolled napkins are tied with raffia. Steaming shibori towels, a Japanese custom, are scented with a hint of lemon juice and served as an end to the savory food chapter. Fast fusion True, the acceptance of Japanese ingredients and flavors is to this point a fairly upscale phenomenon. Potentially, this could yield such combinations as Japanese udon noodles with pad Thai sauce and Indian tandoori chicken or thin Chinese rice noodles with black-bean sauce and Japanese tempura chicken. Traditionalists might cringe, but Carey says customers are eating it up.