TROIS

She says:
Our first and only visit to Trois was back in August, during Midtown Restaurant Week. We’ve been meaning to go back to do a full fledged review, but alas, it hardly seems right to splurge on fine French food when the economy is in such dire straits. So this will have to do for now.

He says:
Like its sister restaurants One Midtown Kitchen and Two Urban Licks, much effort has gone into Trois’s interior design. However, in contrast to its older siblings’ love affair with thumping music, dim lighting, and ghetto fabulous décor, Trois takes a minimalist approach far more appropriate for a fine dining establishment. The main room is large and airy, with tall chiffon curtains that keep the room alive with light. And while the volume never dropped below 11 at Two, Trois actually seems to try to encourage conversation. The Concentrics group appears to be taking a new tact with this restaurant, which is to let the food – and not the setting – take center stage.

The prix fixe menu started with a beef hanger skewer that came with a salad of shredded green mango and papaya. The beef was delicious, juicy with slight notes of fennel.

She says:
The second appetizer was an upgrade of your typical Caprese salad. Heirloom tomatoes, which had a ton of flavor, were topped with basil, goat cheese, and aged balsamic vinegar. I loved the substitution of goat cheese for the usual mozzarella..

The star of the night was the Sole Parisian. The fish was amazing! Perfectly prepared, it had a slight crispness on the exterior and a delicate interior. Capers provided a nice contrast to the buttery flavor of the fish, although really, the fish could easily have stood on its own.

He says:
The roasted duck entrée was solid, though it suffered in comparison with the sole. The flesh was moist though it could have been fattier. The mini egg rolls stuffed with bok choy and duck confit were interesting, but they didn’t add much contrast to the dish.

She says:
Dessert was warm chocolate soufflé cake. Trois’ version is exactly what you expect and hope for from this popular dish … not overly sweet, with a delicious oozing interior and vanilla ice cream on the side. As a bonus, the cake was drizzled with a raspberry sauce, the tart fruitiness rounding out the cake’s overall richness.

Based on my experience at Restaurant Week...

He says:
While Trois hit on all cylinders for our abbreviated meal, it’s still a step behind Bacchanalia in my book. Nevertheless, that is quite an accomplishment!





Trois
1180 Peachtree Street, Atlanta, GA 30309
http://www.trois3.com/home.html