TRIO at the Four Seasons

Reserve

TRIO at the Four Seasons Review

Steak, seafood, and wine are the three focal points (thus the name) of this sophisticated, sunwashed oasis. Executive chef Elmar Prambs, a fixture at the Four Seasons since 1987, opened TRIO in 2007. The menus, which change weekly, are planned by inventive chef de cuisine Todd Duplechan, who emphasizes freshness—all the seafood is fresh (some shipped overnight; some brought in that day from the Gulf), including Dover sole from Denmark—and produce and other ingredients sourced locally wherever possible. Prime-quality steaks range from an 8-ounce filet mignon to a 22-ounce bone-in cowboy steak (a rib-eye cut). Diners rave about inventive appetizers like "bacon and egg" made with pork belly and an egg that's poached, breaded in panko (Japanese flaky breadcrumbs), then deep-fried, and squid a la plancha (lightly seared). An outstanding wine list is overseen by an in-house sommelier. No detail has been overlooked. Breakfast is served daily. TRIO is worth a visit even if you're staying far from the hotel.