Trillium Kitchen + Cocktails — Restaurant in Boise

No place is perfect, but here it gets as good as it gets (mostly). Trillium is owned by The Grove Hotel and they work together for an award winning service experience. We did stay 2 nights at the Grove and dinned in the restaurant on NYE. See our separate review for the hotel. We made dinner reservations for NYE and spoke with the manager about our anniversary celebration as well. They sent up a bottle of Prosecco to our room and we decided to bring it to our dinner. Normally, there is a $15 corkage fee, but since the wine was provided by the hotel, they waved the fee for us. Our server, Mallory, was beyond accommodating, professional, yet relaxed with a bright personality. The table was preset with an ice bucket for the bottle we brought and I can't imagine a bad table location in the restaurant. The room is beautiful, the seating large and comfortable with generous spacing between tables and an open kitchen in the back. I believe they have sidewalk tables in the warmer weather as well. See attached photos with descriptions for what we ordered, but I definitely recommend the Szechwan cauliflower appetizer, NY steak frites entrée and don't forget to get the house-made dinner rolls! We ordered a salad to share, which the kitchen generously split for us, as well as the cauliflower app., smoked trout poutine, the aforementioned steak and the potato crusted halibut entrée. Mallory checked back with us just enough to ensure a pleasant experience, but not so much as to be an interruption. The cauliflower hit all areas of the palate. This dish would please carnivores as well as vegans; sweet, succulent, slightly spicy, smoky and crisp. The poutine was not as successful. I can see it being well liked by others, but for us, it missed the mark as the fish was dry and the curds a bit too large and toothsome. No complaints here, just not for us. The huckleberry salad was light, fresh and refreshing, but we didn't notice the huckleberry vinaigrette's signature flavor, yet still a delight of a salad. My steak was seared a perfect medium with ample cognac cream sauce, deeply rich mushrooms and I opted for the Idaho baked potato instead of the russet potato straws, which was huge and fluffy. My husband's halibut was less successful. The entree was entirely too light & delicate for our liking. The cauliflower puree was over buttered and runny, while the fish was slightly dry and had a mild funk to it. He did not inform me of this whilst seated, otherwise it would have been mentioned it to Mallory. There are many other interesting items on the menu that we are sure to return to try several more, as we live quite close by. Desserts were offered on the house for our anniversary. I chose the hot mixed fruit cobbler, which was quite flavorful, but had an unbalanced ratio of cobbler to fruit. I definitely would have preferred more streusel topping to pair with the fruit, as many spoonfuls were just cooked fruit. I did mention this to the server, but also that I was not unhappy, which is true and I was fine with keeping the dish as is. The chocolate hazelnut cake was just as decadent as to be expected, rich and chocolatey. We did have some leftovers and Mallory happily boxed them for us. We were sure to tip well and covered the sparkling wine and desserts in the tip. I must add that this was so far my best dining experience in Boise as you can see from my recent reviews for Richard's and...

From the moment we stepped into Trillium, we were greeted with a warmth that only foreshadowed the exceptional dining experience to come. The ambiance of the restaurant set a perfect stage for what was an unforgettable culinary journey. This was a great place to celebrate our mother's 88th birthday paired with Christmas tree lighting event in the plaza.

Our taste buds were first tantalized by the Crispy Brussel Sprouts and Szechwan Cauliflower. These starters were not just appetizers but a bold statement of flavor and creativity. The Brussel Sprouts were perfectly crispy, and the Szechwan Cauliflower had just the right amount of spice to kickstart our meal.

The main courses were a parade of excellence. The Steelhead Trout Cubano was a delightful twist on a classic, offering a unique blend of flavors that was both refreshing and satisfying. The Beef & Portobello Stroganoff was a rich, hearty dish that comforted the soul, while our guests reflected that the New York Steak Frites was cooked to perfection, with each bite better than the last.

Our mother had the Ancho Short Ribs that she said was tender and flavorful and melted in her mouth. The Steelhead Trout was another highlight served with fregola sarda which I tried and it was great, showcasing the kitchen's ability to perfectly cook seafood along with a pasta you don't commonly see on a menu. Our other guest had the Fish & Chips and she stated they were done right, with a crispy batter and flaky fish inside.

Our other guest had the Smoke and Fire Pizza and said it was surprising very good, with a perfect balance of smoky and spicy flavors. Our son had the Cajun Shrimp Mac & Cheese that he thoroughly enjoyed, creamy and packed with just the right amount of heat.

But it wasn't just the food that made our experience at Trillium exceptional. The service was impeccable. The staff were attentive without being intrusive, knowledgeable, and genuinely passionate about ensuring our dining experience was nothing short of perfect.

In conclusion, Trillium is not just a restaurant; it's a gastronomic haven. The chefs clearly know their craft, and their passion for food shines through in every dish. This is a place where every meal is not just eaten but celebrated. We left with satisfied palates and the anticipation of our next visit. Trillium is, without a doubt, a gem that deserves all the accolades...

I asked my friend where he wanted to go for his birthday breakfast and without hesitation he said Trillium. I made us a reservation at 10 for today. I didn't know how busy it was going to be since The Grove is such a popular hotel. I didn't have a bad nor good experience last time so I made sure I came in with an open mind this time around.

Walking in, I was instantly greeted by 2 gentleman. Santos let me choose a booth or table. I loved the emerald green love seats at the booth so I sat and waited for the birthday boy. My server was busy with another table so Santos was kind and got my coffee started.

Amanda came and greeted us. The birthday boy showed up not much after my coffee was dropped off . She got our orders squared away and more coffee refilled for us. I checked the menu out online and the birthday boy is a regular so we knew what we wanted. Ordering was fast and easy today.

I got the classic breakfast today. 2 eggs, sausages and fruit. The eggs were cooked perfectly, I wanted them fried a little harder since I passed on the toast today. My favorite part of my meal was the fruit cup. Talk about an amazing fruit cup. There were your basic watermelon, grapes, pineapple, cantaloupe and honeydew but it also had raspberry, blueberries, cherries, strawberries and blackberries. You got a healthy portion of fruit and it was so fresh. You also get two sausages with your classic breakfast, I had one. The sausage was kinda hard and dry, it wasn't that good.

Amanda was sweet and got Tod a birthday treat. He picked orange creme brulee. This dessert was perfection. The sugar crust was crunchy and a little bitter so complimented the sweet orange creme nicely. The orange creme was delightful and rich. I love the fresh strawberries and blackberries on top. The strawberries and orange creme was the ultimate bite. It was an impeccable birthday treat!

I appreciate that everyone came and said hi to Tod. Everyone was so nice and helpful. When Amanda wasn't available, someone was always checking up on us. I love that they recognize Tod as a regular and the servers interacted with him. It's transactions like that that make me miss serving so much, the relationships you create with your customers. Today was a good visit at Trillium. I know I'll be back for the orange creme brulee. It was too good not...