Trio Grill Keeps It Memorable
By Nicole Gill Council, CouncilMag.com
Years ago during my first visit to Trio Grill in Falls Church, Virginia, the collard greens served in a black cast-iron pan left an indelible memory. I don’t remember much about the rest of the meal, but I’ve thought about those greens often.
A recent trip to the restaurant on a lively Saturday night featured live piano music. The bar and the surrounding tables were full, as were the tables in the main dining room. Collard greens weren’t on the menu, but that was probably a good thing. As Sade sings, “It’s never as good as the first time.”
A pianist set the mood with soothing sounds.
Trio, with its modern American vibe, is a part of Metropolitan Hospitality Group. It was recently placed among the top 10 restaurants on Northern Virginia Magazine’s best 50 restaurants list.
Let me set the scene for this night. Couples, pairs of friends, families and what looked like three generations of women gathered in the restaurant. Everyone was having a good time. And that was just at the bar.
“Trio Grill had a welcoming vibe throughout the restaurant.”
French onion soup gratinée topped with brown butter croutons
The meal started with flavorful French onion soup gratinée and New England clam chowder. The French onion soup was just how I like it – cheesy, thanks to the gruyere and mozzarella. Sometimes, the broth can be salty. Not this beef and onion broth. It had just the right amount of salt for me. The New England clam chowder was creamy with a consistency that wasn’t thinned out by water or broth.
New England clam chowder
I try not to order chicken at a restaurant. Chicken has a standing rotation in the dinners I prepare at home, why would I want to eat it out? I take that chance when it’s prepared in a way I have yet to try. This grilled chicken paillard fit the bill. The chicken was crunchy and the spinach with prosciutto was savory. Pan-seared dayboat scallops featured a bevy of fall ingredients including butternut squash.
Grilled chicken paillard with spinach
Choice of beverage
Barrel aged maple old fashioned with rye whiskey, maple syrup, Angostura aromatic bitters and Angostura orange bitters was served with Trio stamped ice cube.
Spiced apple cobbler with vanilla ice cream and butterscotch sauce
The evening wrapped up with spiced apple cobbler topped with vanilla ice cream. It was the perfect sweet ending to a nice evening.
