A Fork in the Road: Trio (Austin, TX)

Trio at the Four Seasons in Austin is mostly known for their incomparable Sunday Brunch; unfortunately, the same cannot be said for the dinner.  Considering how much I love the Four Seasons, I thought this would be a homerun.

Texas Shrimp with Chili Cocktail Sauce, but lacking chili.

The Republic Square Salad boasts housemade farm cheese, variety of colorful peppers, cherry tomatoes and a bizarre puffed rice addition.

Trio of melons with goat cheese and bacon would have been delightful had the melon had sweetness.

Quail with leek and pecan (another Texas favorite) dressing and blood orange marmalade.  Not surprising this was the overall standout in the appetizer section.  Quail was perfectly cooked and blended well with the acidity of the blood orange.

Again, unsurprisingly, the steaks are what to order here.  14oz bone-in Ribeye cooked perfectly medium-rare.

Grouper atop green mole, pea shoots and radish was under salted.  The fish was cooked nicely, but tasteless.  I was hoping for the mole to make the fish really pop, but it disappointed.

	Truffle mac&cheese - as long as you are going to use truffle oil (not my favorite), at least use enough to taste.
	Shiitake Mushroom Confit - oily
	Creamed, full leafed spinach with mascarpone and havarti- oily
	Crispy brussel sprouts with lemon
	Finally, an extremely over-buttered loaded baked potato with chorizo and scallions.  So much so that you couldn't taste the chorizo, or anything else for that matter.
	Trio is overpriced for quality, unless you are looking for a good steak, in which case, go to Original Hoffbrau (guys, it's still good).