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Trio Ristorante in San Marino

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Trio Ristorante in San Marino

suz | Jan 13, 2003 03:32 PM

My husband and I had a wonderful dinner there on Saturday night. When we arrived at 8:10 for an 8:15 reservation the restaurant was packed. So many people waiting for a table that just walking the five feet from the entrance to the hostess desk was an adventure, nearly everyone waiting for a table had a glass of wine in their hands. The restaurant was clearly overbooked as we had to wait about 30 minutes for our table despite having reservations but well worth the wait and the hostess made an effort to keep us updated which kept us from feeling forgotten as we waited. The two dining rooms (or three if you count the wine room) were filled with an older, friendly, affluent looking crowd. I started with a pretty composed salad of very thinly sliced beets, large portion of excellent goat cheese, lightly dressed frisee and a small mound of walnuts. My husband had the fritto misto which he said was just ok but loved the Osso Buco entree. I had the Tortelli di Zucca, pretty little round pasta filled with squash in butter with finely chopped chives sprinkled on top, the simplest of preparations but requires skill to make well and it was made perfectly. Really, even better than Drago's version. I recommend the tiramisu which was surprisingly light and the expertly pulled double espressos came with a thick layer of crema. The service was professional, attentive and accommodating and w/o a hint of attitude. I'm just beginning to learn about wine so if anyone can give me a little bit of info on the wine we ordered, Sartarelli Balciana 1999, I will appreciate it. The sommelier said it was a red wine disguised as a white. I don't yet possess the wine language to describe it, but I know I liked it! Dinner came out to $180.00 after tip, $60.00 of it for the bottle of wine. Also, is it crude to tip the sommelier? And if it is appropriate to do so when do you do it?

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