So we all know Trio is an amazing restaurant in the Four Seasons. Some people knock the decor (red and orange tones) or say “it’s not that good,” but really, when they say those sorts of things, it’s because they’re jealous. Trio has food, service, and wine down pat. Ha, that’s a trio.
But I don’t go there for all of that. I go for the popovers.
Popover at Trio
I didn’t even know what a popover was until a year ago, when I had one at the Four Seasons. It’s a airy, chewy, springy, salty, creamy confection of bread perfection. Divine.
I threw a Kentucky Derby party earlier this year and decided that it was important that I make popovers. Are they even a Southern food? I don’t know, but I decided they were. (I also decided this amazing Rachael Ray Orange BBQ Bourbon Chicken I had at her SXSW party was Southern too …) So I found a recipe, researched modifying it to be as healthy as possible–you can use 2% milk but not 1% or skim, and high-protein flour if fluffier and don’t use whole wheat because it weighs them down–and made some popovers in my muffin tin. They turned out awesome. Though not as big and fluffy as Trio’s, they were just as tasty.
Of course, I’d rather go to Trio, where they make them for me. Does anywhere else in Austin do popovers? I also want to try Trio’s brunch eventually …
Oh, and the Lobby Bar at the Four Seasons–incredible. I need to go there more just to people watch.
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