Another one bites the dust - Trio closing

A news item from Chicago Magazine indicates that Trio will be closing its doors at the end of February. All I can say is what an incredible 12-year run and sad to see it go.

That space has housed an important restaurant for as long as I can remember - it was Cafe Provencal for many years before Trio. Knowing Henry's still involved, I expect something impressive will go in there sooner rather than later.

nr706 wrote:That space has housed an important restaurant for as long as I can remember - it was Cafe Provencal for many years before Trio. Knowing Henry's still involved, I expect something impressive will go in there sooner rather than later.

Actually, it seems to have been Henry's decision and that he is leaving for newer ventures. But that does not mean that the hotel will not open up something impressive in that space.

I believe Henry will consult on whatever goes in there.

sadly, Chicago Mag just reported that Trio is closing.

Henry issued a statement over there.

E.M.

The reference to a "closing event" makes me think . . . Tramonto, Gand, McClain and Achatz -- now wouldn't that be an "event" to gather the Trio alumni. Who knows. But with all that Achatz and McClain have going, I wonder if that's possible.

Don't you think that most people feel like Trio actually closed with the departure of Atchez? I think the place has been hanging on by reputation only since then. Even the format/name change didn't seem to generate any type of excitement.

Don't you think that most people feel like Trio actually closed with the departure of Atchez?

I think they didn't entirely anticipate how that would be the case, yes. The restaurant had successfully transitioned chefs twice before, but Achatz was so different in his approach and got so much publicity for it that, even though I don't think he actually drew that many people, his leaving proved to be entirely different from when Tramonto and Gand or Shawn McClain moved on and this time left a vacuum they couldn't fill. I think going to a more casual format for a more local crowd was probably as good an idea as any, but clearly the buzz followed Achatz to Alinea.

Too bad, I ate there twice (Achatz and I think McClain, though the playful presentations and so on still followed Tramonto and Gand's mold) and both were stellar meals with service at a level of quality and grace equal to anywhere I've ever dined, for which I give Adaniya at least equal credit next to his celebrated chefs.

stevez wrote:Don't you think that most people feel like Trio actually closed with the departure of Atchez? I think the place has been hanging on by reputation only since then. Even the format/name change didn't seem to generate any type of excitement.

Yes.

Trio Atelier is a giant step down from the previous incarnation in every respect, (and not just because it was a more casual, less expensive option).

The menu is inconsistent, the service is spotty, and the space is weird and uncomfortable. It doesn't surprise me that it's not something that they're continuing.

Best,
Michael

I have to admit that I have not tried Trio Atelier following Grant Achatz's departure from Trio. Although I liked La Tache when Dale Levitski was there, I was not impressed enough where I felt like I needed to run to Trio Atelier. That being said, I heard about one dish he was serving with various types of salt and that still has me intrigued.

My take is that the "casualization" of Trio after ChefG left was a flawed idea. The ground floor of the Homestead is, ultimately, a somewhat strange location for a restaurant. You can't count on the location at all to help bring in customers. If it's not truly a destination restaurant, I can't see it suceeding. Henry needed to find another Tarmanto, McClain or Achatz (no disrespect to Levitski - it was the concept, not his talent).

The goal may have been to make it a place where NU faculty could take guests. The problem with Trio was that it was too expensive for faculty dinners. (We have a $50 limit for dinners that NU will pay for). Trio Atelier didn't succeed in this in its competition with more conventional restaurants such as Stained Glass, and it remained slightly too expensive for this $50 cap.