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Named for the "culinary trinity" of savory, sweet and spirits, Chef Ryan Hildebrand's Triniti gives equal attention to all three menu components. Emphasizing beverages and desserts as much as the main courses is an unusual move, but one that pays off in this starkly contemporary space — and it's a surprisingly casual space, to boot. Hildebrand's dishes are aggressively modern but in an accessible way, such as a mortadella BLT at lunch or a rugged hunk of pork collar over oats at dinner. For dessert, don't miss the pistachio genoise covered in glistening dark chocolate.
A six-course menu from Chef Ryan Hildebrand, paired with a variety of Michael David wines.
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The annual Menu of Menus grand tasting is much more than just a night for our readers to come out, meet their favorite restaurants, find new favorites and get their faces stuffed with delicious grub. ... More »
It's hard to find good help, or so the saying goes. Indeed, many of the chefs and restaurant owners I've spoken with over the years privately admit that finding good waitstaff in Houston can be a Sisy... More »
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