Trio American Bistro
About Trio American Bistro
Trio opened in 2004, founded by Will Bradof and Jennifer Bradof along with two other chefs, and the restaurant is now marking twenty years on Glenwood Street, just off Jackson's town square. Bradof still runs the kitchen as executive chef, working alongside chef de cuisine Zachary Nelson and executive sous-chef Mitchell Wren.
The dinner menu splits into first courses, entrees, and a short pizza list. Starters include a wood-fired bread service with basil-infused olive oil and whipped butter, elote shishito peppers with heirloom carrots and cotija, a Caesar with white anchovy and garlic breadcrumb, a watermelon salad with whipped feta and toasted pistachio, a bacon-infused tomato soup built like a BLT, mussels in white wine with nduja butter and grilled sourdough, and a Snake River Farms wagyu beef carpaccio with tarragon caper aioli and soft egg. On the entree side, the kitchen runs a nightly market fish, a sweet corn risotto that can take grilled flank steak or tiger shrimp, Snake River Farms wagyu flank steak and New York strip off the grill, a wood-oven chicken with confit airline breast and sherry jus, a pesto genovese with guanciale and radiatore pasta, a cured and smoked pork chop with sweet potato puree and a grape-hazelnut agrodolce, a coffee-rubbed venison shortloin over roasted garlic polenta with mushroom bordelaise, and the Trio Burger, built with raclette, pickled red onion, and waffle fries. The pizza list — prosciutto and arugula, a pepperoni deluxe with bacon and hot honey, a fennel sausage and broccolini pie, and a straightforward margherita — runs from $21 to $26.
The wine list draws from Rhône, Rioja, Walla Walla, Burgundy, and Tuscany by the glass, and the beer list is heavy on Jackson-area breweries — Roadhouse and Snake River among them — alongside a rotating cocktail menu built around local and craft spirits.
Trio is open Monday through Saturday from 5 to 9 p.m. and closed Sundays; reservations, made through Resy, are recommended. The restaurant describes itself as balancing refined dining with mountain-town warmth, and the menu — heavy on Snake River Farms beef, wild game, and wood-fired cooking — backs that up more concretely than the tagline does.