Trio — Restaurant in Pineville

My friend recommended this place and I admire the dishes here, for sure. 👍🏾👍🏾 Their drinks are awesome also. One of the greatest bars to attend. I gave four stars for the service, because the first night I went, the woman bartender (elder woman) sprayed to wipe and clean the bar soon after my friend and I sat down. I'm all for a clean bar, but I didn't appreciate her spraying the bar while we were already seated. In that case, she should've sprayed into the towel that she was using to clean the bar with. The woman that was seated next to us was taken aback as much as I was at this behavior. The bartender may not have meant any harm, meanwhile, I was NOT amused ‼️ However, all is well, because the second time we went, the young male bartender, Adam, was attentive, neat, attractive, humorous, and relatable. My friend suggested that in the past, the salmon was, somewhat, undercooked on Mondays. Since then, he hasn't complained because he'll go any other night but Monday nights lol. This place has an amazing ambiance, multi-leveled architecture, awesome ingredients, good lighting, private, intimate, romantic, fun, thriving, energetic, classy, and important. The first night I had a special...it had quinoa and I can't remember the protein🤔 ...🤷🏾‍♂️I was probably too upset about the spray But the second time we went my friend and I shared the Trio's Brick Oven Favorite starter, which is flat bread with tapenade, white bean dip, and marinara and goat cheese..Which was SO GOOD‼️ I can't remember the dishes we had because we were probably resetting from the prior visit Meanwhile, every dish we had made it worth coming back, for sure. I hope to visit again in the near future. Hopefully, the future isn't met with being sprayed on Update, 28 May 2023: Adam served us today and I always enjoy Adam's service. He's fast, honest and attentive. I appreciate Adam for always being wonderful. Keep up the good...

B-: When we walked in we were immediately greeted by staff and sat down on a Saturday at 3:15. We had a reservation but we weren't asked for it. It wasn't long before our waitress came and ask for our drink order. No alcohol for us though they had plenty of options! We order the calamari, to start. It was a large enough portion drizzled in Thai sweet and spicy sauce (think bang bang shrimp) which brought a unique flavor. The calamari itself was cooked perfectly so moist and not rubbery.

I ofcourse order shrimp and grits which came with a huge portion of greens. I did have to salt the greens but I understand no everyone uses salt. The shrimp had just a tiny bit of spice and was topped with crispy fried onions not what I was expecting but a unique twist to one of my favorite dishes. The gravy didn't have the sausage or bacon in it so just shrimp and grits with onions. The grits were good on their own. They were the stone ground grits at least that's what they seemed to be with a nice creamy flavor.

Hubs ordered the sweet pepper chicken sandwich and fries. He liked the crispness of the fried chicken and really enjoyed the juiciest piece of chicken he's had out in a while. The sandwich was overly sauced which hubs doesn't like but overall the sweet sauce on the brioche bun worked well with the pepperjack cheese and crispy chicken.

The dessert menu was something I'd have to go back for since our lunch was enough food for both lunch and dinner.

Our total before tip was 48.00 which included our 2 sodas. A bit more than I like to spend on lunch but well worth it for the unique twist on some classic dishes. The reason for the B- is solely price. The food, service, atmosphere, were all stars in my book. I don't mind paying extra for that hubs on the other hand wants it all for less than 30 bucks... Can't please them all eh!

We have already made plans to go back to...

Post for Jim: Wife and I arr about 1615 and I ordered the fillet mignon 19.00 and change. The fillet was the size of a postage stamp, flat, and should have been totally unacceptable to bring to a client table. I also ordered the collards (under cooked and crunchy). Being diabetic sometime I do not have the luxury of waiting for my meal to be done over. Because of its size the chef could not properly cook the steak. It is so aggravating to come in and be served food that I paid a more that decent price for. I did not penalize the waitress for the poorly cooked and her ill conceived role in bringing to my table. She will remember me because I ask about the size of the steak. Did I come in too early to get a meal that was worth the price I paid? If you plan on operating this establishment make the waitress and chef get together on how the food looks. It should have been unacceptable to the waitress and she should have told the (chef)? I will be back in and when I come in again if I am served a fillet mignon that is flat, looks like chop steak, I will send it back to the kitchen and tell the chef I refuse to accept this. Please don't throw that old adage that I should not have tipped the waitress. Not going to penalize a waitress that is working hard. I'm guessing that steak had to be pawned off on someone and it was me. Disgraceful. Monday you were a less than one star restaurant. I tried to find the receipt threw it out with the experience. But I want you to know I'm not angry and I hope my post portrays that sentiment. Lastly if you going to have fillet mignon on the menu I suggest you tell the provider that you not going to accept steaks of that poor quality for your clinetele ....