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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.