TRIO Grill runs as a modern American steakhouse and seafood restaurant built around a la carte dining. Executive chef Edward Marine and culinary director Michael Huff lead the kitchen.
The menu leans on familiar steakhouse and Italian-American touchstones: beef carpaccio, blue bay mussels, and a classic jumbo shrimp cocktail to start, burrata and a housemade caesar among the salads, and pastas including homemade gnocchi and rigatoni primavera. A charcuterie board rounds out the raw and cured side of the menu.
Northern Virginia Magazine named Trio Grill to its Best of 2025 list.
The menu leans on familiar steakhouse and Italian-American touchstones: beef carpaccio, blue bay mussels, and a classic jumbo shrimp cocktail to start, burrata and a housemade caesar among the salads, and pastas including homemade gnocchi and rigatoni primavera. A charcuterie board rounds out the raw and cured side of the menu.
Northern Virginia Magazine named Trio Grill to its Best of 2025 list.