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Trinity opens in the French Quarter 

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French Quarter restaurant Trinity (1117 Decatur St., 504-325-5789; opens May 11. Local real estate developer Hugh Uhalt's restaurant took over the former Maximo's Italian Grill space, following a monthslong, million-dollar renovation. The two-story space features an open kitchen, wraparound bar and a balcony overlooking Decatur Street.

  The project originally was slated to open late last year with chef Scott Maki at the helm. Chef Michael Isolani, who formerly worked at Uptown gastropub Bouligny Tavern with Lilette chef/owner John Harris, replaced Maki earlier this year.

  Isolani's menu emphasizes locally sourced ingredients and is divided into sections for appetizers, shared dishes called "Fingers," mid-course selections called "Forks," and entrees. There are broiled and smoked oysters; crawfish and Fontina beignets with tarragon aioli; duck fat hushpuppies with green tomato jam; ricotta gnudi with muscadine wine, mushrooms and Parmesan; seared snapper with avocado and citrus; and grilled strip loin served with chanterelles and bearnaise sauce and more.

  Desserts from pastry chef Sydney Rainwater include tostones bread pudding with caramelized plantains and spiced rum brown butter caramel, and the "Fat Elvis" banana split: chocolate-peanut butter ice cream topped with candied bacon and bananas.

  Bartender Adam Orzechowski's drinks include a selection of boozy cocktails called "Hard Tails" and a group of low-alcohol drinks called "Soft Tails," which include Borscht and Bubbles: vodka, lemon, beets and dill topped with champagne.

  Trinity will serve dinner daily.


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