With the culinary triad of sweet, savory and spirits in mind, Executive Chef Ryan Hildebrand (of Vic & Anthony's fame), along with culinary partners Matt Lovelace and Greg Lowry, banded together to create Triniti, a progressive restaurant featuring New American cuisine. Having heard fantastic things from my Houston based friends about this one year old resto, I was determined to pay this place a visit during my stopover in Houston this winter break. Specifically, I wanted to take advantage of their much buzzed about $24 three course prix fixe lunch option (being a no-income MBA student that is pressured to take expensive "soul searching once in a lifetime" trips abroad - one has to save whenever possible).
|The Open Kitchen|
For course one, I started off with a lovely kale salad topped with a poached egg, pancetta, black pepper crouton and drizzled with a kalamata vinaigrette. I was quite excited to see kale on the menu, as I have been obsessed with it forever (long before it became the "cool" vegeatable in the culinary world). This starter was my favorite dish out of the three - the kale was blanched so the bitterness was reduced and it paired wonderfully with the more powerfully flavored pancetta. The egg was also tender and fanastically dressed by the meaty and briney vinaigrette.
2815 S Shepherd Dr
Houston, TX 77098