Trigo Restaurant

Dinner at Trigo

On my New York Scene post, I wrote about The Maria Bonita Salon in Soho, and how Mirella invited Vyna and me there on promotion night. Among its many beauty services, the salon boasts its quintessential signature Brazilian wax. Well, both Mirella and Fernanda (the salon owner) introduced us to this restaurant called TRIGO. It was a new spot for us; not surprising since it had only been opened for 10 weeks, by the time we got there.

Walking into the restaurant, it immediately reminded me of St Pancras Railway Station in London (As a Londoner, my mind wonders there quite frequently). That train station is celebrated for its architecture. In the 1960s, there were several attempts to close St Pancras. These efforts provoked a strong and successful oppositions from Londoners. The late Poet Laureate, John Betjeman, led this campaign.

 St Pancras Railway Station

 St Pancras Railway Station

TRIGO is a Spanish word for wheat, and this brand new restaurant does separate the wheat from the weeds. From the outside, the façade looks ‘cool’ but in no way does it prepare you for the ‘wow factor’ that greets you once inside. It brings new meaning to the ‘Mediterranean Dream’! Chef Michael Garrett knows how to excite with the food as well. Having been to so many eating spots in NYC, so far this restaurants is a very good contender. Let's see if it sticks around.

Vyna and I started with marinated olives followed by veal meatballs with smoked bonito. “Excellent pick” said Amy our waitress, and so it was. Next, Vyna tried the steak au poivre. And I - wait for it! chose the burger. It was insanely delicious, and we wrapped our meals off with creamy caramel mouse, poppy seed cake, sweet potato ice cream, cheese board and coffee. Not to overlook our drinks choices… we were served caipirinhas: an exotic Brazilian drink made from natural cane. I can’t help it, but simply must share the recipe:

Lime: Place 4 lime wedges in rocks glass

Sweeten: Add 2 tsps of superfine sugar or 1 oz of simple syrup

Muddle: Mash lime and sugar with muddler for 15 seconds

Ice: Add 2 ounces Leblon Cachaca

Shake: Shake well for 5 to 10 seconds

Serve: Pour contents into a rocks glass. Garnish with lime

Enjoy!

WARNING: The TRIGO restaurant is: deliciously addictive, boasting a wide variety of artisanal cheeses, all about phenomenal service and a great vibe, and will soon be a celebratory dining spot. To start a restaurant in this financial climate, you need a certainty amount of confidence, bravery, and a well thought out menu. I see they have all that, and more. Well done! So pleased was Vyna and I, that the following night, we took two of our out of town friends (one from California, and the other from England) to our new favorite spot. They all agreed with my assessment.