2025 EATER AWARDS BEST NEW RESTAURANT: "In an era when Chicago’s already robust steakhouse scene is booming, it’s easy to mistake Trino for just another carbon copy. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth. It’s when you stray from the expected, though, that Trino reveals its true character. From the verdant cangrejo tostada of crab, avocado, dill, Asian pear, and pistachio to the buttery empanadas stuffed with spiced lamb... beef picanha, the prized Brazilian cut, is seared on a Vulcan plancha that mimics the heat of an Argentinian chapa, and paired with sauces like corn liqueur au poivre and pequin pepper chimichurri. It’s a break from tradition and a deeply personal project for Chef Stephen Sandoval — with 'Trino' his Grandfather's name - and exactly the kind of steakhouse Chicago needs right now."
