Trino Steakhouse
Steak house · West Town ·
Latin steakhouse blends Galician, Mexican & Argentinian flavors
Latin steakhouse blends Galician, Mexican & Argentinian flavors
"In an era when Chicago’s already robust steakhouse scene is booming, it’s easy to mistake Trino for just another carbon copy. But chef Stephen Sandoval — known for his Soho House pop-up Sueños and Mexican cocktail bar Diego — and business partner Oscar Sotelo reimagine the formula at his latest West Loop venture. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth. It’s when you stray from the expected, though, that Trino reveals its true character. Central and South American influences run throughout, from the verdant cangrejo tostada of crab, avocado, dill, Asian pear, and pistachio to the buttery empanadas stuffed with spiced lamb. That flair even extends to the beef as picanha, the prized Brazilian cut, is seared on a Vulcan plancha that mimics the heat of an Argentinian chapa, and paired with sauces like corn liqueur-spiked au poivre and pequin pepper chimichurri. It’s a break from tradition and a deeply personal project — Trino is both Stephen Sandoval’s middle name and his grandfather’s — and exactly the kind of steakhouse Chicago needs right now." - Jeffy Mai
"One of the latest steakhouse arrivals, this Latin spot from chef Stephen Sandoval breaks from tradition, and the wagyu beef tartare proved it. Served in a tin over ice that nods to caviar service, the tartare mixes wagyu with tallow aioli, mustard, machaca, rosemary, and a cured yolk, with house-made chips on the side. I’ve had plenty of tartare, but this one might top them all—bursting with layers of flavor, a playful reinvention of a steakhouse classic—and I was glad to be dining solo because I did not want to share." - Jeffy Mai
"Stylish yet comfortable, this Latin steakhouse in the former Komo space on Randolph Street is a welcome break from stiff, formal steakhouses. Art drives the design, with a ceiling mural above the bar by Raspy Rivera and CoCo Schramel and other pieces throughout; it works for date night or family dinner, the bar suits solo diners — on my visit someone in full White Sox gear didn’t look out of place — and a brighter rear dining room buzzes for groups as a Latin soundtrack sets the mood without overpowering conversation. Gin-and-tonic fans get three versions riffing on Mexico, Galicia, and Argentina, while the tres raíces menu leans into Latin traditions with a coffee–rum blend using Guatemalan cold brew and a tequila-and-yerba mate refresher; spirit-forward options include the tango negro with rye, fernet, and sweet vermouth. Refined takes on steakhouse staples headline the food: the shrimp cocktail and beef tartare are exceptional — among the best I’ve had in recent memory — and the tartare arrives in a tin over ice. Chef Stephen Sandoval, known for a tuna tostada, serves a verdant crab tostada with avocado, dill, and Asian pear pistachio; breads like Hawaiian rolls with house-made butters and focaccia fry bread deserve space. Steaks range from picanha to a dry-aged T-bone with sauces like corn-liqueur au poivre and pequin pepper chimichurri, plus four potato preparations — smashed, mashed, fried, and a potato of the day. Breaking the mold, it delivers a relaxed white-tablecloth experience that doesn’t require a special occasion; my cocktail, appetizer, steak, and side totaled $152 with tip." - Jeffy Mai
"Stephen Sandoval’s (Diego, Entre Sueños) Latin steakhouse takes over the former Komo space and pays homage to Argentine techniques with plancha-seared steaks paired with a range of sauces; non-beef options include focaccia fry bread, lamb empanadas, and pork milanesa, while the beverage program spotlights spirits and drinks from Mexico, Galicia, and Argentina and the room features art by Raspy Rivera with a mural across the bar ceiling." - Jeffy Mai
"Chicago’s steakhouse population continues to grow with Trino in West Loop, a new restaurant from the same chef behind Diego. Aside from the usual cuts of cow, Trino also has dishes that are inspired by the chef’s Mexican and Galician heritage, along with other global influences. Expect dishes like crab salad tostadas, caviar paired with chicharrón, and steak sauces like huitlacoche bordelaise and tatemada butter." - john ringor, nick allen