RUSTON, LA (KNOE) – Some restaurants create dishes that are supposed to evoke memories, a feeling of connection with home. Other restaurants, such as Trio’s Restaraunt in Ruston, create dishes that take people on a journey by using the plate as a linen cloth.
The trio was founded in Monroe in 1995 by Jennifer Johnson, whose family started The Rendevous. The plan was to be able to create specialty drinks and food as art, creating a place with the right atmosphere.
CEO Laura McCarter wants people to have the experience of dining at the Trio.
“I want them to really enjoy the creativity in their drinks, and I want them to feel satisfied,” says McCarter.
I want them to experience something unforgettable.
“We want to be new, fun and fresh, and we want to be different,” explains McCarter.
Chef Troy Spring helps create this experience through his dishes. He started cooking 22 years ago and realized that part of the food creation has visual significance as well.
“It’s like art to me. I think I consider myself an artist, ”said Spring.
He achieves this by using new and unusual ingredients in his dishes, such as cherry plums and roasted honey pearl onions, which he uses in his strawberry shrimp salad.
Fresh ingredients are also essential.
“Everything is fresh. Our tuna is fresh. So I want people to walk away thinking they are getting fresh seafood, good food. That’s why we’re doing everything from scratch here, ”said Spring.
Lots of customers love the food and atmosphere. One constant, Abby Pucket, likes to come and enjoy her food. He takes a bite of the chicken panini. “It’s amazing. It’s so delicious. It’s my favorite thing,” said Pucket.
I was able to try an airline pan-pan chicken, made from herbs and designed the way the airlines served it when serving at 10,000 feet. It is cooked by a long process by frying the chicken, then continuously applying butter, then baking it in the oven. It’s worth the wait. Simple and elegant flavors make this dish unforgettable.
They also offer other items that are just as beautiful and delicious on their menu and can pair them with a great cocktail.
Chef Spring invites more restaurants to the area to help grow food in the area.
“I want Ruston to have a similar culture, food culture,” Spring said.
Celebrating food and combining it with an experience that people can enjoy.
Go to the Trio where the adventure is.
“Getting out of town without leaving town… a little different than anything else,” says McCarter.
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