THE TRINO STEAKHOUSE EXPERIENCE: PRIME CUTS IN CHICAGO

"A carved version of Brazil’s picanha. Tender, juicy, and rubbed in our signature spice blend. Think prime rib meets churrasco."

"Everyone's new favorite cut! Also known as 'Arrachera' in Mexico, our Prime Skirt steak, is a classic cut that is known for its deep beefy flavor."

"A flavorful, juicy cut from Snake River Farms’ American Wagyu program. The Bavette, or flap steak, has great marbling and loose texture."

" 'Sir Harry' is from Queensland, Australia, raised by Elbow Valley Ranch. The cattle are raised on grains, corn and citrus pulp. Whether or not you pick up on citrus notes in the steak, the citrus improves the health of the cow and redness of the meat. In addition to raising their cattle on citrus, they practice sustainable, ethical and sanitary farming, resulting in happier, healthier, and tastier cows.

“A classic! Bone-in for more flavor, Prime grade from the Midwest. Balanced, meaty, and reliable.”

"Our house favorite. This Creekstone Prime Ribeye is Dry-Aged in-house for 48 days to intensify its flavor and tenderness. It’s, bold, rich and decadent—a true steakhouse centerpiece."

"This Prime T-bone steak includes both the strip steak (New York strip) and a portion of the tenderloin (filet mignon). It gets its name from the T-shaped bone that separates these two cuts. It has been wet age for 21 days then dry age for 28-35. This is a star on the table and meant to shared with your favorite people."

Alegra, Rueda, Spain

Navarra, Spain

Cariñena, Spain

Havana Club Anejo, Aloe Vera, Basil

San Pellegrino Melongrano y Arancia, Red Wine Blend, Cognac

San Pellegrino Pompelmo, White Wine Tequila, Pineapple, Citrus, Piloncillo

Coctel Rojo Sauce

Dry-Aged Tallo, Aioli

Sonora Machaca, Cured Yolk

Smoky Anchovy Dressing Romaine Toasted Fennel

Mostaza Verde, Capers, Dill

Tres Quesos

Poblano, Vino Blanco, Manchego

Jocoque, Fig-Macha, Mint

Sofrito aioli, Arugula, Tomato

8oz Hanger Steak, House Fries, Chimichurri