Bold, Creative Menu Reflects a Myriad of Ethnic Influences that Defines Louisiana Cuisine
Trinity, the new restaurant from real estate developer Hugh Uhalt and rising star Chef Michael Isolani, opened in May 2016 in New Orleans' lower French Quarter. With a menu drawing from the multiple cultural influences that define New Orleans fare, Trinity is poised to become one of the Crescent City's hottest restaurants/bars in the burgeoning area known as Lower Decatur. With a $1 million makeover, the multi-level indoor/outdoor space encompasses 6,000 square feet and accommodates more than 100 guests. An open air kitchen allows diners to peek into the Trinity team's intricate approach to creating each plate, while an upstairs dining room offers more intimate and private dining options. Balcony seating provides an al fresco dining experience overlooking the bustling action of the French Quarter.
Uhalt, owner of Kingfish Development, is a New Orleans native who saw the former Maximo's space as an opportunity to bring a convivial dining and drinking establishment with elevated cuisine and warm hospitality to the Lower French Quarter. "The Maximo's space is legendary and the food scene in New Orleans is as exciting as I've ever seen it. I'm thrilled to be a part of it," Uhalt says.
Helming the kitchen is Isolani, most recently of Bouligny Tavern where he collaborated with Chef John Harris to create a small-plate gastropub menu that earned critical acclaim, including "Three Beans" from Times-Picayune critic Brett Anderson. With a varied menu that pays tribute to the amalgamation of ethnicities that make up the very unique and easily recognizable flavor of New Orleans food culture, Isolani focuses on sourcing the best local products and using familiar ingredients to create unfamiliar dishes. Diners can expect a bright, creative and adventurous culinary experience.
Oysters ($8 and up) - a delicious assortment of classic and innovative mollusks, are perfect to begin the culinary journey. Oysters Broiled are lightly breaded with panko and topped with a cayenne aioli and flying fish roe, while Oysters Smoked feature deviled eggs, horseradish and Cajun caviar. From there, guests would be prudent to share some bite-sized nibbles from the Fingers section ($7 and up) such as Crawfish and Fontina Beignets with tarragon aioli; Tempura Scallions with satsuma soy sauce; and Duck Fat Hush Puppies with green tomato jam.
Progressing through the menu, Forks ($9 and up) are the perfect segue and include Duck Confit with a red wine reduction and chicory greens served atop a red potato salad; Grilled Shrimp with chimichurri and grilled cherry tomatoes; and Ricotta Gnudi with Muscadine wine, forest mushrooms and Parmigiano-Reggiano. Mainplate options, or Knives ($27 and up), feature composed dishes such as Seared Snapper with avocado, citrus salad and toasted pecans; Braised Pork Shank with apple compote, roasted garlic and lentils; and a tender Grilled Strip Loin, sliced and served with chanterelles and béarnaise.
Under the direction of Pastry Chef Sydney Rainwater, who has worked with some of New Orleans' most iconic chefs/restaurateurs including Emeril Lagasse, John Besh and Dickie Brennan, enticing Dessert options ($8 and up) include "Tostones" Bread Pudding with caramelized plantains and spiced rum brown butter caramel; Dark and Stormy - ginger rum cake with cream cheese filling and lime glaze; and Fat Elvis Banana Split - chocolate-peanut butter ice cream, candied bacon, and bananas.
At Trinity, guests can enjoy a variety of classic and approachable cocktails with a modern flair. Developed by cocktail consultant Adam Orzechowski, libations utilize the variety of seasonal selections that Southeast Louisiana has to offer and are balanced with creativity, flavor and spirits. HardTails are booze-centric and include The Pearl - Fortaleza Reposado Tequila, Manzanilla sherry, house infused poached pear brandy and the SRP Punk - house infused salt roasted-peach rye, lemon, basil, sugar, peach bitters and salt. SoftTails are Low ABV (Alcohol By Volume) and include Da Jam - house infused mixed berry Aperol, balsamic reduction and cane sugar and Borscht and Bubbles - vodka, lemon, beets, and dill, topped with champagne. A large selection of local craft brews and a moderately priced wine list are also on offer.
Designed by William Sonner Designs, Trinity features sleek, contemporary design elements combined with old world features, exuding an aura of modern elegance that is both sophisticated and comfortable. Upon entering the stunning space, guests are greeted by an expansive marble bar with dramatic ambient lighting, set against the backdrop of original exposed brick. A wrap-around food bar seating 17 and elevated leather and marble banquettes overlook the open kitchen, allowing guests to take in the action. Upstairs is a private dining room and outdoor seating on the candlelit balcony, overlooking the horse-drawn carriages and stunning architecture of Lower Decatur Street.
Trinity is located at 1117 Decatur Street in New Orleans' French Quarter. Dinner is served nightly, Sunday - Thursday 5PM - 10PM; Friday and Saturday 5PM - 11PM. Reservations can be made at www.opentable.com. Telephone: (504)325-5789; www.trinityrestaurantneworleans.com
Brustman Carrino Public Relations