$1M Trinity Restaurant To Open In French Quarter May 11

NEW ORLEANS – Trinity, the new restaurant from real estate developer Hugh Uhalt and rising star Chef Michael Isolani, will open its doors to the public in New Orleans’ lower French Quarter on Wednesday, May 11, 2016, at 1117 Decatur St.

         With a menu drawing from the multiple cultural influences that define New Orleans cuisine, restaurant reps said Trinity is poised to become one of the Crescent City’s hottest restaurants/ bars in the burgeoning area known as Lower Decatur. With a $1M makeover, the multi-level indoor/ outdoor space will encompass 6,000 square feet and accommodate over 100 guests.  An open air kitchen will allow diners to peek into the Trinity team’s intricate approach to creating each plate, while an upstairs dining room offers more intimate and private dining options. Balcony seating provides an al fresco dining experience with the same brilliant flavors, overlooking the bustling action of the French Quarter.

         Uhalt, owner of Kingfish Development, is a New Orleans native who saw the former Maximo’s space as an opportunity to bring a convivial dining and drinking establishment with elevated cuisine and warm hospitality to the Lower French Quarter.

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         “The Maximo’s space is legendary and the food scene in New Orleans is as exciting as I’ve ever seen it,” Uhalt said. “I’m thrilled to be a part of it.”

         Helming the kitchen will be Isolani, most recently of Bouligny Tavern where he collaborated with Chef John Harris to create a small-plate gastropub menu that earned critical acclaim, including “Three Beans” from Times-Picayune critic Brett Anderson. With a varied menu that pays tribute to the amalgamation of ethnicities that make up the very unique and easily recognizable flavor of New Orleans food culture, Isolani will focus on sourcing the best local products and using familiar ingredients to create unfamiliar dishes. Diners can expect bright, creative and adventurous cuisine.

         The restaurant’s menu will feature:

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 • Oysters ($8 and up) – an assortment of classic and innovative mollusks. Oysters Broiled are lightly breaded with panko and topped with a cayenne aioli and flying fish roe, while Oysters Smoked feature deviled eggs, horseradish and Cajun caviar.


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• Guests can share some bite-sized nibbles from the Fingers section ($7 and up) such as Crawfish and Fontina Beignets with tarragon aioli; Tempura Scallions with satsuma soy sauce; and Duck Fat Hush Puppies with green tomato jam.


•  Forks ($9 and up) includes Duck Confit with a red wine reduction and chicory greens served atop a red potato salad; Grilled Shrimp with chimichurri and grilled cherry tomatoes; and Ricotta Gnudi with Muscadine wine, forest mushrooms and Parmigiano-Reggiano. 


• Mainplate options, or Knives ($27 and up), feature composed dishes such as Seared Snapper with avocado, citrus salad and toasted pecans; Braised Pork Shank with apple compote, roasted garlic and lentils; and a tender Grilled Strip Loin, sliced and served with chanterelles and béarnaise.


• Under the direction of Pastry Chef Sydney Rainwater, who has worked under some of New Orleans’ most iconic chefs/ restaurateurs including Emeril Lagasse, John Besh and Dickie Brennan, Dessert options ($8 and up) will include "Tostones" Bread Pudding with caramelized plantains and spiced rum brown butter caramel; Dark and Stormy – ginger rum cake with cream cheese filling and lime glaze; and Fat Elvis Banana Split – chocolate-peanut butter ice cream, candied bacon, and bananas.


         At Trinity, guests can expect a variety of classic and approachable cocktails with a modern flair. Developed by cocktail consultant Adam Orzechowski, libations utilize the variety of seasonal selections that Southeast Louisiana has to offer and are balanced with creativity, flavor and spirits.

         HardTails are booze-centric and include The Pearl – Fortaleza Reposado Tequila, Manzanilla sherry, house infused poached pear brandy and the SRP Punk – house infused salt roasted-peach rye, lemon, basil, sugar, peach bitters and salt. 

         SoftTails are Low ABV (Alcohol By Volume) and include Da Jam – house infused mixed berry Aperol, balsamic reduction and cane sugar and Borscht and Bubbles – vodka, lemon, beets, and dill, topped with champagne. 

         A large selection of local craft brews and a moderately priced wine list will also be on offer.

         Designed by William Sonner Designs, Trinity will feature sleek, contemporary design elements combined with old world features, that restaurant reps said exude an aura of modern elegance that is both sophisticated and comfortable.

         Upon entering, guests will be greeted by an expansive marble bar with dramatic ambient lighting, set against the backdrop of original exposed brick. A wrap-around food bar and elevated leather and marble banquettes overlook the open kitchen, allowing guests to take in the action. Upstairs, additional seating options will include a private dining room and outdoor seating on the candlelit balcony, overlooking the horse-drawn carriages and stunning architecture of Lower Decatur Street.

         Dinner at Trinity will be served nightly, Sunday – Thursday 5:00 p.m. – 10 p.m.; Friday and Saturday 5:00 p.m. – 11:00 p.m.

         Reservations can be made at www.opentable.com

         For more information



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