Steak, seafood, and wine are the three focal points (thus the name) of this sophisticated oasis overlooking downtown’s Lady Bird Lake. Executive chef Elmar Prambs, a fixture at the Four Seasons since 1987, opened TRIO in 2007, and the seasonal menus, which change regularly, are planned by inventive chef de cuisine Scott Higby. Anchors like the Dewberry Farm cast-iron chicken and prime-quality steaks are classic favorites, and the rack of lamb is a treat for special occasions.
Diners rave about appetizers like the seared scallops and BBQ Texas quail, paired with an outstanding wine selection, overseen by in-house sommelier, Mark Sayre. Breakfast is served daily and the Sunday brunch (a $50 ticket that includes bottomless mimosas) is divine.