We decided to give Trio a try as it looks attractive from the street and enjoys a relatively high number of favourable ratings here. Its interior is typically contemporary with dark finishes and features an elevated bar area. A compact kitchen occupies the front of the facility which means you have to walk a third of the way into the restaurant in hope of being welcomed.
We were greeted and seated by the friendly server and informed of the specials. A over-filled bread basket and plate of oil and Balsamic promptly appeared. Our appetizers were a shared order of Mussels Marinara ($10) and a Antipasto platter ($13) along with a tasty Ontario Riesling ($40). The skimpy antipasto platter was disappointing as it gave little evidence of any seasoning, care in assembly or effort to please. It was mostly a demonstration of how so little food can be given without being insulting. Considering that a few hours earlier Ontario's bountiful harvest was available just outside their front door, why use cheap and dull canned ingredients? The mussels were refused as they arrived unopened with an unpleasant odour.
Our entrées consisted of the Rigatoni Ragu ($16) and the special Smoked Chicken with Spinach and Pasta ($17). The portions were generous but judged very ordinary in taste. Where's the promised expertise?
Service was competent and relaxed throughout the meal.
On this Saturday evening with only three tables occupied the person who appeared to be the owner/manager could have paid attention to the quality of food leaving his kitchen instead of chatting with a couple with his back to the rest of his customers for well over an hour. All things considered, the lack of attention to detail appears to be a significant challenge to their success.
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