TRINO Steakhouse

06/04/2026

𐃘 Focaccia Fry Bread ↓

Burrata, Pimentón, Coriander Crumble

Casey Doody, our pastry chef, is known for her focaccia—but Chef Stephen wanted to take it in a different direction with his love for fry bread.

This version is soft and fluffy, served warm and topped with creamy burrata. It's finished with a coriander-cumin-fennel crumble and drizzled with a guajillo-pimentón oil for richness and warmth. A great shareable bite to start the meal.

Creamy, spiced, smoky, fluffy, savory.

RSVP with us on Open Table

06/04/2026

If diamonds are forever, caviar is for tonight.

Shrimp. Caviar. A chilled martini.

The kind of decisions we’re comfortable making.

Join us at Trino this weekend for something uniquely memorable and certain to lift your spirits...

RSVP on Open Table
Http://trinochicago.com

06/03/2026

To be recognized among Chicago’s best restaurants is an incredible honor.

When we opened Trino and Laberinto, we weren’t interested in simply recreating the traditional steakhouse. We wanted to build something that reflected our stories, our cultures, our travels, and the people who shaped us along the way. Where hospitality matters as much as technique. Where every dish carries a piece of our journey.

Thank you to Time Out Chicago for recognizing what Chef Stephen Sandoval, our team, and our partners have worked so hard to create.

Most importantly, thank you to our guests. Every reservation, every celebration, every date night, every birthday, every late-night cocktail downstairs at Laberinto—you have made Trino what it is today.

Chicago’s food culture is one of the greatest in the world because of its diversity, its neighborhoods, and the generations of cooks, restaurateurs, and families who came before us. We are proud to contribute our chapter to that story.

Thank you, Chicago.

— Team Trino and Laberinto

05/31/2026

What are you pairing your weekend with?

Celebrate the people closest to you with a sip of something that will fly your tastebuds to Mexico...

Our Patio is Officially Open! We will see you Al Fresco all weekend, Chicago!

RSVP on Open Table, or directly through our website: http://trinochicago.com

05/29/2026

05/23/2026

Sangria: Red or White this Memorial Day Weekend? Might as well get out and enjoy the sun all afternoon into the early evening...

Happy Hour: 4:30PM-6:00PM Saturday + Sunday

RSVP on Open Table or through our website:

http://trinochicago.com

05/22/2026

𐃘 NEW DISH | Ricotta Toast ↓

Inspired by the timeless pairing of cheese and bread, so deeply woven into Spanish dining culture, our Ricotta Toast brings brightness, texture, and quiet complexity to the table.

Whipped ricotta—lifted with lime zest, olive oil, black pepper, and salt—rests on toasted Publican Qulity Sourdough, topped with spring vegetables dressed in white balsamic, a drizzle of chile honey, fresh herbs, and Maldon salt for contrast and balance.

Finished with Wild Onion Tatemada, an ancient Aztec technique of charring ingredients to unlock deeper flavor and spark connection through fire, the dish moves between savory, sweet, fresh, and smoky in a way that keeps you coming back for another bite.

Light in spirit. Layered in flavor.

RSVP on Open table to try all eleven new dishes on our Summer Menu!

http://trinochicago.com

05/20/2026

Live Jazz Sunday Returns: Sunday, May 31st 2026

We are excited to welcome back Inversion Jazz Band Quartet to Trino Steakhouse, 5:30PM-8:30PM.

No cover, just enjoy the music… RSVP on Open Table, or stop by!

Inversion Jazz Band: where classic jazz meets bold improvisation. This dynamic ensemble blends timeless standards with fresh, modern arrangements that bring every stage to life.
Inversion takes listeners on a musical journey that's equal parts elegance and edge. Led by saxophonist and former band director Mandy Habel Ramsey. She will be performing with Mark Eggert on piano, Benjamin Yturalde on bass ,and Chris Dowgun on drums.
No Cover, just enjoy the music with your dinner!

05/20/2026

Live Jazz Sunday Night:

Inversion Jazz Band Quartet Returns to Trino!

SUNDAY, MAY 31st 5:30PM-8:30PM

Inversion Jazz Band - where classic jazz meets bold improvisation. This dynamic ensemble blends timeless standards with fresh, modern arrangements that bring every stage to life.

Inversion takes listeners on a musical journey that's equal parts elegance and edge. Led by saxophonist and former band director Mandy Habel Ramsey. She will be performing with Mark Eggert on piano, Benjamin Yturalde on bass ,and Chris Dowgun on drums.

No Cover, just enjoy the music with your dinner!

RSVP on Open Table: https://www.opentable.com/booking/experiences-availability?rid=1438867&restref=1438867&experienceId=702800&utm_source=external&utm_medium=referral&utm_campaign=shared&dateTime=2026-05-31T17%3A00%3A00&partySize=2

05/16/2026

𐃘 NEW DISH | Dressed Oysters ↓

Spring, dressed in brine and citrus. → SWIPE to see these Beauties!

Our oysters arrive layered with a vibrant pea aguachile, bringing fresh green sweetness, bright lime, and a subtle jalapeño heat that lingers delicately on the palate. Thinly shaved radish adds crispness and peppery bite, while duck fat folded into the aguachile emulsion lends an unexpected richness beneath the surface.

Aguachile originated in Sinaloa, Mexico, where lime, chile, and seafood have long defined the coastal table. Traditionally prepared with shrimp and chiltepin peppers, the dish has evolved across Baja California and throughout Mexico into countless interpretations of spicy citrus broth and raw seafood.

Cold. Bright. Alive with spring flavor.