{"id":81783,"date":"2025-07-21T22:58:09","date_gmt":"2025-07-21T22:58:09","guid":{"rendered":"https:\/\/www.europesays.com\/us\/81783\/"},"modified":"2025-07-21T22:58:09","modified_gmt":"2025-07-21T22:58:09","slug":"trino-the-latest-west-loop-steakhouse-gets-an-opening-date","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/81783\/","title":{"rendered":"Trino, The Latest West Loop Steakhouse, Gets an Opening Date"},"content":{"rendered":"

Chef Stephen Sandoval has been prepping for the steakhouse\u2019s debut via a series of pop-ups at Soho House Chicago. This will be Sandoval\u2019s third project in Chicago. He launched Diego<\/a> in 2023 in West Town, a tiny bar serving tacos, cured seafood, and more. Sandoval remains optimistic that Entre Sue\u00f1os, his ode to Baja Med cuisine, will open later this year in West Town<\/a>. The delayed project remains one of Chicago\u2019s most anticipated openings of 2025.<\/p>\n

At Trino<\/a>, expect live-fire cooking with Spanish and Latin influences. Unique sauces \u2014 like huitlacoche bordelaise \u2014 will play significant roles, and there will be creative seafood and pasta dishes. Sandoval will deliver fun twists on familiar steakhouse standards. Caviar, for example, will be paired with chicharr\u00f3n. Sandoval cited Argentinian pyromanic chef Francis Mallmann<\/a> as an influence.<\/p>\n

Sandoval is partnering with friend Oscar Sotelo. The pair met while working at Le\u00f1a Brava<\/a>, the West Loop Mexican restaurant, formerly run by Rick Bayless. Together, they formed Cinco Sue\u00f1os, which will operate the Trino and a speakeasy-style bar on the lower level called Laberinto. The two projects replace Komo<\/a>, a sushi restaurant owned by Nils Westlind. Westlind\u2019s upper-level lounge, ESCO<\/a>, will remain. A rep says that \u201ctogether, the three concepts will form a cohesive, multi-level hospitality destination under one roof.\u201d<\/p>\n

Leaning into the speakeasy vibe, a rep didn\u2019t share much about Laberinto. The interiors of Trino and its sibling bar will be designed in collaboration with Aida Napoles of AGN Design<\/a>.<\/p>\n

Chicago chefs have worked hard to show America that the city\u2019s restaurant scene is about more than meat and potatoes, often a stereotype offered by myopic coastal elites offended by Midwestern charm. But steakhouses are also a safe bet to bring in revenue. As America deals with volatility \u2014 whether it\u2019s increased wages or labor challenges furthered by changes to immigration policy \u2014 diners will see fewer risks. Although the steakhouse formula is as tried and true as it gets, any genre can be livened up. Customers will soon see if Trino is up for the challenge.<\/p>\n