HOUSTON (April 15, 2014)—Two years after opening, Executive Chef and Partner Ryan Hildebrand has plenty to be thankful for this spring. In addition to welcoming a new member to his family, a baby girl named Ryllye; the first-time father recently launched several updates to the restaurant, including new dinner and brunch menus, featuring local ingredients with vibrant colors; a fresh cocktail menu and monthly clambakes.

“As a seasonal, ingredient driven restaurant, it is important to showcase how abundant our region can be and follow the seasons of the products ,” says Hildebrand. “At Triniti, we are building on our successes, learning from our mistakes, listening to our guests and creating a menu featuring dishes that reflect our creative process and growth as well as addressing the wants and needs of our clientele.”

Imagined by Chef Ryan Hildebrand and Chef de Cuisine Greg Lowry, this new menu will be duo's ninth since opening in 2011. The revamped menu features an array of seasonal dishes inspired by spring and the bold flavors of Texas-produced ingredients. Guests can look forward to starters including Third Coast Corn Chowder, served with smoked Gulf oysters, roasted corn, corn soufflé, red onion jam and corn chips; Caesar, Bluebonnet Farms baby romaine, balsamic gel, crispy anchovies, parmesan crumble and chicken skin chips; Caramelli, ricotta, peas, soppressata, artichoke, pine nuts, tomato cream, are refreshing options to start off a dining experience.

Entrée items to look forward to include delicacies like the North Carolina Striped Bass, cooked in cartoccio with spring squash, local tomatoes, baby carrots, cippolini onions and roasted garlic; Baby Lamb, heirloom greens, yogurt, English pea gnocchi, apple peanut crumble; Chicken for Two, foie gras butter and pink lady apples; Halibut, with tomatillo broth, crab tamale and spring onion; and Lobster, with espellette and jerez sherry butter, boudin noir pudding, fennel and tomato.
The restaurant’s new “a la carte” section features Snake River Farm beef, like the Wagyu New York Strip and Filet Mignon. They have also added a new “sides” section which serves up a number of prepared vegetables, including standouts such as Cauliflower, with garlic, parmesan; Carrots, with agave, citrus; Bone Marrow Potato Puree; Herbed Frittes, with piquillo aioli; Haricot Verts, with pistachio, orange; and Lobster and Cheese.

Guests can also expect to see changes to the restaurant’s tasting menus. This season Hildebrand introduces an eight-course tasting menu, as well as lighter, six-course vegetarian alternative.

Ladies of Libation’s Laurie Sheddan and Leslie Ross, whose layered flavors and gin-based cocktails are well-established, also are introducing a new menu of spring cocktails including, The Pink Lady, with vodka, pink lady apples, vanilla-hibiscus orgeat; Spicy Southside, with Thai chili gin, green chartreuse, lime, mint; and The Churchill, with white port, blueberry bay leaf gastrique, tonic. The duo will also continue their popular Guest Bartender Series.

Continuing in the spirit of spring, Triniti will kick off the spring/summer season with a monthly clambake series on the patio beginning Tuesday, April 29th. Featuring Saint Arnold Brewery, the clambake is designed to take advantage of the cool, spring Houston weather, and will be available from 4 p.m. until it all runs out. Clambake features a platter of clams, tails, potatoes, corn and lobster cheese biscuit for $20, including a Saint Arnold beer.

Triniti offers half-off happy Monday – Friday from 4 p.m. to 7 p.m. Brunch is held every Saturday and Sunday from 11 a.m. to 3 p.m, including an all-night happy hour on Sunday. Triniti is located at 2815 S. Shepherd. For more information, please call 713.527.9090 or visit
Coupe du monde 2014


STUDIO Communications
Katherine Ross/713/524/2800