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TRIO at the Four Seasons
TRIO at the Four Seasons Review
Steak, seafood, and wine are the three focal points (thus the name) of this sophisticated 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 Grant MacDonald, who emphasizes freshness and local ingredients. Dewberry Farms cast-iron chicken served with lemon and thyme is a classic favorite, while rosemary lamb with a tangy house-made mustard is a treat for special occasions. 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 grilled Texas quail with tart prickly pear barbecue sauce and compressed watermelon. An outstanding wine list is overseen by in-house sommelier, Mark Sayre. No detail has been overlooked. Breakfast is served daily. TRIO is worth a visit even if you're staying far from the hotel.
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