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Triniti Restaurant + Bar Restaurant Review: Chef Ryan Hildebrand named his Triniti Restaurant + Bar with a nod to sweets, savory and spirits. The 5,400-square-foot building, renovated by MC2 Architects of Houston, boasts an open, airy feel with lots of minimalist hanging lights, glass and warm wood. Counter seating and a chef’s table that allows interaction with the culinary staff surround the open kitchen. Hildebrand is joined by chef de cuisine Greg Lowry. Start with the warm wheat rolls and salted Vermont butter before digging into crispy pork belly towering atop creamed sauerkraut with roasted red potatoes and cider vinegar. Among dinner mains, we recommend the medium rare sirloin, basking in brown butter and truffles. Lunchtime brings the MBLT --- mortadella, bacon, smoked romaine and tomato jam on ciabatta --- with all the flavor of a BLT but displaying a totally different texture. There is an extensive wine list and craft cocktails, but you’ll want to save room for the sweets, such as the pistachio semifreddo or roasted pear with honeycomb ice cream.