Chef Scott Maki To Open Trinity On Lower Decatur, Late 2015

NEW ORLEANS – Celebrating the hospitality, cuisine, and conviviality synonymous with all-things-New Orleans, Trinity is the new restaurant slated to open its doors in the French Quarter in Late 2015. 

         Located at 1117 Decatur St., Trinity will be the newest addition to the burgeoning area known as Lower Decatur and will serve an eclectic menu reflecting the myriad of cultural influences that define Louisiana fare, in a sleek indoor-outdoor setting.

         “We are excited to bring this concept to the folks of New Orleans,” said General Manager William David. “Trinity will encompass everything we believe dining should be – polished service, a welcoming ambiance and a moderately priced menu prepared with care.”

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         Though the restaurant’s name is a nod to the trio of aromatic ingredients that are the basis of Cajun cooking (onions/ celery /bell peppers), Trinity points to the three hallmarks of the Southern dining experience – eating, drinking and conversation. 

         Executive Chef Scott Maki who has worked under some of New Orleans’ most iconic chefs/ restaurateurs including Emeril Lagasse, John Besh and Susan Spicer, will oversee culinary operations. Maki combines his passion for spotlighting the individual cultures that make up New Orleans cuisine with his savvy cooking techniques to create a menu certain to tantalize even the most discerning palates.

         The menu, still in development, will pay tribute to the cuisine and techniques of Italy, France, Vietnam and Cajun Country – the amalgamation of ethnicities that contribute to the very unique and easily recognizable flavor of New Orleans food culture.

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         Diners can start with Community Property ($5-$14) – an assortment of small plates, designed to be shared, are perfect to begin the culinary journey.  From there, guests will be able to curate personal dining experiences with Between Things ($12-$17) – an array of salads and pastas; Shell Company ($7 and up) – a variety of classic and innovative oyster preparations; and the Big Deal ($17-$30) – composed plates with Maki’s creative twists on classic foods. 

         Diners can expect dishes such as andouille, green onion and smoked gouda beignets with heirloom tomato and Steen’s jam; and the duck boucherie – a platter perfectly indicative of the restaurant’s theme featuring preparations such as hickory cured duck ham, Vietnamese-style duck boudin, Cajun spied duck wings, duck liver cracklin and more.

         Sweet Tooth options ($8-$9) will include a “Papa Rouge” float – a creative concoction paying homage to the old school Louisiana Pop a Rouge soda.

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         The cocktail program at Trinity, helmed by Beverage Director Adam Damore (formerly of Phillip’s Bar; Mr. John’s Steakhouse; Root and Hyatt Regency), will feature both traditional and modern craft libations created to perfectly complement Maki’s menu.

         Designed by William Sonner Designs, the 6,000 square-foot restaurant (formerly Maximo’s) will seat 100 and offer both indoor and al fresco dining options. Trinity will feature sleek, contemporary design elements combined with old world features, exuding 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.

         Scheduled to open to the public late 2015, Trinity will serve dinner seven nights a week.

         For more information

 

 

 

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