TRIUNE — Restaurant in Kansas City

4.5 Stars if Google would allow it.

As you will find from my extensive food reviews, my wife and I are huge foodies. As serial entrepreneurs, we know it's hard to be perfect, but Triune comes close. We like to get to know the chefs and staff everywhere we go to build a relationship with the companies that put their heart and sole into the areas we live in.

We first met Chef and Owner Steven Blackey when we opened Sauced adjacent to Corvino. Steven opened Sauced during a time when everyone was developing ghost kitchens during COVID. When Denver developer Ken Wolf met with Steven, he was drawn to his passion and great food at Sauced and offered him a space in his new walkable development near Kaufman Perfoming Arts. Triune is situated within walking distance of a lot of great event space in Kansas City.

Triune location is warm and inviting like it has been a part of the area for decades. A large bar flanks the center space and the kitchen. Is tucked along a small hallway that shares and entrance to other spaces in the building. Triune serves what we call Topas or small plates that are sharable with your guests. Another couple and ourselves visited recently and ordered about six plates and drinks ourselves.

The food was fantastic. The only dish we did not care for was the Carolina Sliders. Aside from the space being a little loud (hard to insulate the ceiling), we felt like literally everything else was perfect. Our server was kind and helpful, we spoke to Steven briefly to congratulate him and enjoyed our unrushed time in the restaurant.

I believe that with a very small amount of tweaks and continued creativity in the realm of food, Steven and Triune will be a long-standing restaurant in KC. Keep up...

We had a nice time at Triune. Our expectations were admittedly high, with it having 4.9/5.0 stars on Google so there may be bias in this review. That said- we found the environment to have great energy and built out nicely. The seating arrangements were more open that intimate which felt inviting. The open kitchen window was fun being able to see the food being made. Our server was new, but did a great job sharing what they knew and asking others when they didn't.

Our appetizers were excellent! The bread platter was large and had good variety. The crapspingoon dip was incredible... maybe our favorite dish! An ultra-unique dish. The shrimp app also excellent with a decadent red sauce, common on a tapas style presentation.

Our main dish- the scallops- fell short. The scallops themselves were fine. Average in size and cooked correctly. They sat on a large bed of squash, with spiced chic peas scattered on top. It was a big, hearty fall base that was just too divergent from the 4 scallops. Don't get me wrong- scallops can sit on a rich risotto or can always stand strong on their own- but this juxtaposition of fall hearth flavor with the seafood had me scratching my head. Also we tried the mushroom side- which while nice and large (unnecessary add onto the big scallop entre but we wanted to try it). It featured a few types of mushrooms but they all tasted the same despite different shapes. Just kind of buttery, nothing special.

All of this to say our meal was good, and we'll be back. The energy was great! The entre section deserves...

My spouse and I rarely go out for brunch since we both love cooking at home and usually feel it is overpriced for eggs or pancakes. But Triune caught our attention with some unique menu items, so we decided to give it a try. We booked the first seating of the day and walked into a calm, inviting atmosphere. Our server Elayne truly rocked. Her warm and friendly approach set the tone for the whole meal.

We like to test a menu when several dishes sound tempting, so we went all in. Started with their take on an Espresso Martini, which was smooth and delicious. The Ceviche Paloma was fresh, bright, and honestly one of the best I have had. The Smorgasbord came with an assortment of breads and spreads, all fluffy and flavorful.

I ordered the Egg Benny Trio, which came on the fluffiest English muffin I have ever tried. The flavors were rich, and the portion was generous. I still cannot decide which topping I liked more, the Serrano or the House Bacon. My spouse had the Cubano Hash and loved every bite.

To finish, we shared a French Toast Bread Pudding with mascarpone. That ingredient alone usually seals the deal for us, and this one was balanced perfectly, not overly sweet.

Brunch here was a treat, and now I am curious to come back for dinner. Triune made a great...