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New Trinity restaurant in old Maximos space
Posted on 10/16/15 at 9:59 am
Posted on 10/16/15 at 9:59 am
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Anyone heard more about this new place opening where Maximos was?
Here's a blurb
The menu will feature Des Allemands catfish with maque choux, but also Vietnamese hogshead cheese. There will be scallops meunière along with gnocchi with wild mushrooms. A "duck boucherie," a play on the traditional boucherie, might include a Southern-style duck "ham," a Vietnamese take on boudin and a classic confit leg.
For inspiration, Maki will look to France, Italy, Vietnam and Cajun Country.
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Maki will be joined at Trinity by bartender Adam Damore, who has worked at Root and Mr. John's Steakhouse, and general manager William David.
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Doesn't seem really inspiring, but hey, it's a restaurant in the quarter!
Anyone heard more about this new place opening where Maximos was?
Here's a blurb
The menu will feature Des Allemands catfish with maque choux, but also Vietnamese hogshead cheese. There will be scallops meunière along with gnocchi with wild mushrooms. A "duck boucherie," a play on the traditional boucherie, might include a Southern-style duck "ham," a Vietnamese take on boudin and a classic confit leg.
For inspiration, Maki will look to France, Italy, Vietnam and Cajun Country.
---
Maki will be joined at Trinity by bartender Adam Damore, who has worked at Root and Mr. John's Steakhouse, and general manager William David.
---
Doesn't seem really inspiring, but hey, it's a restaurant in the quarter!
Posted on 10/16/15 at 10:27 am to mahdragonz
quote:
Vietnamese hogshead cheese
Don't think I've had the pleasure. What's the difference ?
Posted on 10/16/15 at 11:42 am to mahdragonz
Why did Maximos close? I loved that place. We visited quite often. It always had a decent crowd.
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