Trio

Opened in 2005 by a trio (thus the name) of owner/chefs who formerly worked at the Snake River Grill, this instant local favorite offers a winning combination of inviting atmosphere and remarkable food. Served in a dimly lit, social room with a fossil-rock bar and semi-open kitchen, the seasonal menu might include appetizers such as sautéed shrimp with Szechuan peppercorns and won-ton crisps, and entrees like elk medallions and a killer Idaho rainbow trout on a bed of blackened corn and avocado. Everything is uniformly mouthwatering, and the portions are perfectly sized and impeccably presented and served. The restaurant is perhaps best known for its killer fries -- served with scallions, black pepper, and an addictive blue cheese fondue.

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