The Good Gets Better at Trio

The bar at Trio in Narragansett has been a popular hangout since the restaurant opened several years ago. And now it’s bigger and better, after the restaurant closed for a few weeks for renovations. In addition to expanding the bar into a modern and roomy rectangular space with white top and cozy cushioned red leather seats all around it, Trio also enhanced its menu, which was pretty spectacular to begin with.

The drink menu is impressive, and incorporates local items whenever possibly, notably fruits that make up fun cocktails that include the Gansett Pier Martini, with Tito’s handmade vodka, elderflower, fresh citrus and sparkling wine; the Blackberry Bramble, with Tito’s, muddled blackberries, simple syrup, lemon juice, Marie Brizard Blackberry and a splash of soda water; or the seriously delicious Bees ‘n Knees, a lovely mix of New Amsterdam gin, lemon juice, local honey and thyme gastrique and splash of soda. These are some sweet and alluring drinks that can sneak up on you, so sip casually and enjoy.

Beers abound in draft and bottles from local breweries lke Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press.

Executive Chef Walter Slater’s menu is inspired by local and regional flavors, with an abundance of shareable appetizers, salads, pizzas and house-made pastas (including the Bolognese dish, one of the best we’ve ever tasted), seafood, wood-fired grill entrees and a lot more. Slater’s been with the Newport Restaurant Group awhile, a collection of fine eateries across the state that include Castle Hill Inn, 22 Bowen’s Wine Bar & Grille, Waterman Grille and Hemenway’s.

Go-to apps include littneck stuffies, parmesan truffle fries, raw-bar items from local waters, fried Galilee calamari (calamari being the official State Appetizer, doncha know), and a whopping antipasto that can be a meal if not split among others. New pizza and sandwich selections at the revamped Trio include BBQ chicken pizza with grilled onion, along with standby faves like the lobster roll, Sunset Farm burger and other pizza varieties.

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties.

Besides the Bolognese (with house-made rigatoni), other new pasta dishes include Venda lobster ravioli (anything from Venda is guaranteed to be good), and chicken Alfredo. Also under a newly created “Dishes” section are steak frites, filet mignon, grilled salmon and Baffoni Farm chicken. Gluten-free folks take note: Trio has a commendable number of gluten-free offerings, including pasta.

In warm weather, it’s a nice take on a Narragansett evening to sit outside on the cobblestoned patio. But wherever you sit to eat and drink, with all that’s new and/or been around awhile at Trio, you won’t leave hungry or thirsty.

Trio, 15 Kingstown Road, Narragansett, www.trio-ri.com, 401-792-4333

 

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