Trino

Tasty food and great atmosphere. Will be coming back soon!

Delicious steakhouse, great flavors making it hard to narrow down on the shared plates. Will be back to try more. And the murals and artwork in the restaurant are on point! Sooooo beautiful!

A Surprise, a Delight, and Yet--Exactly What I Expected from Chef Sandoval From the moment I walked into Trino, I knew we were in for something special. But honestly... I wasn't that surprised. I had the immense pleasure of meeting @ChefSand years ago during his Entree Sueños pop-up at Soho House, and since then, I've followed his incredible culinary evolution through Diego and now to the stunning debut of Trino. Joined by one of my favorite fellow food-lovers, @mlshuffet, we settled in for what became an unforgettable evening. We kicked things off at the bar with Abraham, who immediately set the tone with a Mezcal Espresso Martini and his fiery take on a Fire & Brimstone. Both were absolute showstoppers--balanced, inventive, and dangerously drinkable. Abraham: . Then came the food. Pro tip: order everything and share; you won't regret it. We began with the Congrejo Tostada, and I genuinely believe Chef has outdone himself. As a longtime devotee of his Tuna Tostada, I wasn't prepared to be so thoroughly blown away. The crab melted on the tongue, the tostada was light and crisp, and the flavor balance? Unmatched. I joked with the team on the way out that I may need a Tostada punch card at this point. Next up: the Caesar Salad, which deserves its own spotlight. Imagine perfectly tender anchovies, crisp romaine, fennel, and a kiss of fresh dill that danced, not dominated, on the palate. It was smart, fresh, and beautifully executed. And yes, we had the dinner rolls--because how could you not? Each bite of the warm, airy dough with that rich Tatemada and Epazote butter was pure joy. Miche and I found ourselves sneaking little bites of the butters, then saving some to pair with our steak. Speaking of steak... Julianna, our phenomenal server, guided us toward the Bavette Wagyu, paired with Chef's signature Cherry-churri sauce. Cooked to a perfect medium rare, the steak arrived beautifully sliced, with a char that made each bite a symphony of textures and flavor. Paired with the sauce, or simply with salt and that butter, every bite was a revelation. The sides? Equally impressive. The Papa del Dia, Chef's inspired take on a Potato Dauphinoise, was a buttery, thyme-laced dream with paper-thin layers that melted in your mouth. Be sure to ask about the Potato Program, you'll want to know what's on deck each night. And then... the Duck Fat Refried Beans. I honestly can't even. Just enough heat, beautifully offset by the richness of the duck fat. Deep, comforting, elevated. An absolute must-order. At this point, we were full. Full-full. But when the dessert menu arrived, we couldn't resist. And thank goodness, because the Tres Leches Tiramisu was life-altering. Light, creamy, and utterly indulgent. I may never stop thinking about it. Trino is more than just a steakhouse. It's a showcase of Chef Stephen Sandoval's immense talent, blending bold Latin flavors with fine dining precision. The space, the team, the menu--it's all firing on every cylinder. This place is a triumph. And I have no doubt it's only the beginning.

Ohh! This used to be Komo. Remember that! This is from team that's behind "Diego". I had their Mac 'n Cheese and it was fantastic. The staff and service are trinoriffic.

Food and service were excellent. We had the aged ribeye steak and it was sooo tender and flavorful