Published on : Thursday, March 23, 2017
“We try to wow our guests every night at TRIO, but our Out on the Lawn dinners really take it to the next level, offering a night out that is unique to anything they’ll find in Austin,” said Michael Mooney, manager of the downtown Austin restaurant.
The 2017 Out on the Lawn dinner series at Four Seasons Hotel Austin kicks off April 27 with a meal that blends TRIO’s award-winning steakhouse cuisine with Asian influences. Subsequent dinners will showcase the flavours of India (May 18, 2017) and Mexico (November 9, 2017), with the restaurant hosting its annual Seafood Dinner – now in its fourth year – on October 19, 2017 to coincide with National Seafood Month.
According to Mooney, the success of the Out on the Lawn series can be attributed to three factors:
Over-the-Top Menus: TRIO’s award-winning culinary team is given creative free rein when it comes to the multi-course menus, an invigorating challenge since each dinner is uniquely themed. For example, the Asia Dinner menu includes Slow-roasted pork belly steamed buns and Texas-style kimchi made with napa cabbage and a kick of chipotle spice. In addition, Out on the Lawn beverage partners – including Louis Roederer, which will provide free-flowing Champagne to complement the other unique pairings – are often able to showcase rare or newly released products due to the intimate nature of the dinners.
Unparalleled Setting: Few restaurants in Austin boast a lakefront setting, giving TRIO a truly distinctive advantage. The unparalleled views of Lady Bird Lake are further enhanced by twinkling string lights, hung overhead from majestic Texas oaks; tasteful table décor that ties into the theme; and strains of music from live artists or bands.
Surprise-and-Delight Touches: Unexpected surprises, such as the tango flash-mob (Argentina) and hands-on paella demonstration (Spain) that delighted guests at last year’s dinners, make each Out on the Lawn dinner anything but a run-of-the-mill meal. Special touches planned for the Asia dinner include traditional oshibori hand towel service and custom TRIO chop-sticks and a sweet takeaway; with a sitar player planned for May’s India dinner.