Timothy Malcolm, dining editor of Houstonia Magazine featured TRIS on a recent article.
The starter menu is full of hits. My favorite dish of all has to be the tender, butter-poached, chile-dusted crab chunks, served on a snappy kimchi pancake with a sumptuous butter sauce and pickled daikon. Our table snapped it up immediately. But that’s not the only seafood starter Simmons aces. His red-wine-braised octopus, served with Texas grapefruit slices, razor-thin jalapeño, and a tantalizing avocado crema, has a perfect deep-brown char, while his generous blue crab fingers, presented Thai-style with chopped peanuts and garlic, are excellent.
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