Week In Reviews

Houston Press critic Katharine Shilcutt raves about modern American restaurant Triniti. "Yet Triniti is not strictly New American. In that "contemporary" vein, it incorporates newer techniques and — more importantly — local ingredients that give the restaurant a sense of place: a Railean rum-based cocktail or greens from Wood Duck Farms are here not as garnish but as an overall attitude toward the cuisine. The food here is defiantly Texan, but with a modern twist. Regardless of what you call it, one year later I've found that putting a label on Triniti doesn't quite matter." [Houston Press]