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Chef-Owner @diegoxchi 🍺 @trinoxchi 🥩@suenoschi 🌗

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Chef Gavin dives into Salsa Tatemada at Diego in West Town!

Chef Gavin Yang has been working with Chef Stephen long before Diego, they both met while working with Rick Bayless, and has been the back bone of our kitchen throughout all of our pop-ups and Soho House!

Come join us this weekend and get your So-Cal taco and burrito fix. New Menu Items his Diego this Weekend! RSVP on Open Table, or through the link in Bio.

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Open Tonight: Laberinto. . .

Under Trino there's a room most people walk right past. Laberinto is our hidden lower-level speakeasy, where Latin spirits and conversation take you one incredible journeys and the night lingers longer than you might have planned .

Thursday to Saturday, 7 PM to 1:30 AM.

Bring your people.

Reservations at the link in bio. NA

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Oysters, Concord Grape | Fall New Items have arrived on the menu!

Inspired by fall grape season and the vineyards of Valle de Guadalupe, where grapes, wine, and rosemary shape the landscape. Briny East Coast oysters meet Concord grape broth, Cabernet Sauvignon vinegar, Ancho chile, Salsa macha, and Rosemary oil — sweet, acidic, and earthy in the same bite.

Reservations on OpenTable or trinochicago.com.

Trino Steakhouse · 738 W Randolph St, West Loop

#TrinoChicago #WestLoop #ChicagoSteakhouse #Oysters #ValleDeGuadalupe NA

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Yes, even on the Weekends! Trino made it to Daytime Chicago. Thank you Tanya and Amy! Join us for our upcoming Steakhouse Collaboration Dinner with @perillasteak next Thursday!

This week on WGN’s Daytime Chicago, we walked through a few pours from our happy hour program — built to hold their own against the bold flavors on the menu, not fade next to them.

Catch the full segment, then come try them in person. Happy hour runs daily, 4:30–7 PM, at the bar.

RSVP Open Table or through our website at Http://Trinochicago.com Trino Steakhouse · 738 W Randolph St, West Loop

#TrinoChicago #WestLoop #ChicagoSteakhouse #HappyHour #DaytimeChicago

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THURSDAY, OCTOBER 22ND: We’re hosting something special at Trino, and you were one of the first people we thought of.

On Thursday, October 22, Trino's Chef team, Stephen Sandoval and Adam Meyer, welcomes Andy Lim and Thomas Oh of Perilla to our kitchen for truly special Steakhouse Collaboration: a five-course collaboration dinner where Trino's bold, coastal cooking of Trino's Mexican roots of Baja Norte meets the craft of the Korean Steakhouse.

The Perilla team arrives with momentum. Perilla Fare holds a MICHELIN Bib Gourmand and was just named a 2027 Jean Banchet Award finalist for Best Hospitality. For one night, they’ll be cooking alongside us at a single table of fourteen.

We’d love to have you there.

LINK IN BIO + WEBSITE: https://trinochicago.com

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You ran 26.2. Let’s celebrate.

Tres Tiempos is back for post-race recovery: three courses, $60, today and Monday only. Start light with heirloom tomato or Caesar, keep going with ostiones, yellowfin ceviche or elote empanada, and finish strong with Picanha “Prime Rib” or Bucatini Polanco. Add a pairing for every course for $40.

Happy Hour today and Monday, 4:30 to 7.

Runners, cheer crews, and anyone who watched from the curb: dinner’s on the table.

Reserve at the link in bio
738 W Randolph St · @trinoxchi

#TrinoChicago #WestLoop #RandolphStreet #ChicagoEats #RaceWeekend #PostRace

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Just two sauces. Chimichurri and Veracruzana.

Chef Stephen Sandoval walks through both. The chimichurri is seasonal, green, acidic and herbaceous, the one you know with steak. The Veracruzana is a Mexican classic built on tomatoes, capers, olives, chilies and thyme, in the format of a jardinera.

One is bright and sharp. The other is deep and savory. Both are there to make the steak better.

Reserve on OpenTable or at trinochicago.com.
Trino Steakhouse, 738 W Randolph St, West Loop.

#TrinoChicago #WestLoopChicago #ChicagoSteakhouse #Chimichurri #SalsaVeracruzana #ChefLife #ChicagoEats #BehindTheScenes

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DIEGO'S OFFICIAL RACE WEEKEND TRAINING PLAN
Plan de entrenamiento oficial. Not approved by any coach. Ni por tu mamá.

Saturday / sábado: Pre-fuel.
$3 Carta Blanca. $3 Modelo Draft.
Hydration, technically.

Sunday / domingo: Run 26.2 miles.
Or stand on a corner holding a sign. Also cardio.

After / después: $5 michelada for anyone running the race.
La ganaste. Kilómetro por kilómetro. Los 42.

Recovery / recuperación: $10 Wanga Tanga.
Frozen piña colada. Pink. Unbothered.

Same specials Saturday and Sunday.
Mismo trato, los dos días.

Comment your finish time. We will not be checking.
Comenta tu tiempo. No lo vamos a verificar.

459 N Ogden Ave. Look for the mural.
West Town, Chicago.
RSVP on OpenTable or through our website at https://diegochicago.com

#WestTownChicago #Micheladas #RaceWeekend #ChicagoEats #chicagomarathon

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26.2 miles. Earn the twirl. Mile 27 is at Trino Steakhouse.

Lobster pasta, all weekend, for the runners carb-loading Saturday, the ones crossing the finish Sunday, and everyone who stood out there cheering. Plus Happy Hour Saturday and Sunday, 4:30 to 7.

Sat–Sun, Oct 10–11. Reserve at the link in bio.
738 W Randolph St · @trinoxchi

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Chef Stephen Sandoval introduces one of the most prized steak sauces on our menu: the Huitlacoche Bordelaise — a classic French bordelaise built around huitlacoche, Mexico's celebrated corn delicacy, finishing our steaks with something darker, earthier, and entirely our own.

Next time you're at Trino, ask for it.

Reservations on OpenTable or directly at trinochicago.com

Trino Steakhouse | West Loop, Chicago

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Chef Stephen Sandoval loves potatoes.

Ask what the 'Papa del Dia' is for the day when you join us next!

RSVP on Open Table or through our website at https://trinochicago.com

Trink Steakhouse in West Loop, Chicago

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Chilaquiles are calling your name this weekend. $20 Bottomless Mimosas always here for your weekend celebrations too. Sunny and 70 this weekend, get here before winter weather shuts down the patio! West Town, Chicago.

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