The award-winning Falls Church restaurant introduces four handcrafted pastas, a new Chicken Milanese, and a rotating butcher’s cut partnership with The Organic Butcher of McLean.
If you’ve been following Trio Grill for any length of time, you know the kitchen never stays still. Chef Antonio Chavarria and Culinary Director Michael Huff have built a reputation for menus that evolve with the seasons while staying rooted in the prime steaks, fresh seafood, and handcrafted cocktails that earned Trio its spot as a Runner-Up for Best Modern American Restaurant in Northern Virginia Magazine’s Best of NoVA 2026 poll.
This summer, they’re making the boldest statement yet: a dedicated pasta program that transforms what guests can expect from one of Northern Virginia’s most celebrated dining rooms.
A New Pasta Section Takes Center Stage
Previous Trio menus offered a pasta option or two tucked among the appetizers and mains. The summer 2026 menu changes that entirely. Pastas now occupy their own section — four dishes, each built from scratch — giving guests a full range of lighter, shareable, or entrée-sized plates alongside the steakhouse classics Trio is known for.
Here’s what’s new:
Shrimp Fettucine
Gulf shrimp tossed with roasted corn, blistered tomatoes, nduja butter, and herbed breadcrumbs. The nduja — a spicy, spreadable Calabrian salami — melts into a rich, subtly smoky sauce that clings to every strand of fettucine. It’s indulgent without being heavy, and it’s unlike anything currently on a menu in the Merrifield corridor.
Pappardelle Bolognese
Wide ribbons of pappardelle draped in a slow-simmered Bolognese with rosemary, thyme, herb gremolata, and a roasted garlic parmesan whip. This is comfort food elevated — the kind of dish that makes you forget you’re in a fine dining room and just sink into every bite.
Reimagined Homemade Gnocchi
Returning guests will recognize the gnocchi, but not the dish. The spring version featured spicy Italian sausage ragout and vodka sauce. The summer rendition swaps in roasted zucchini, heirloom cherry tomatoes, blue crab, and sweet corn puree finished with a smoked tomato vinaigrette — a lighter, seasonal take that highlights peak summer produce and Chesapeake-sourced crab.
Rigatoni Primavera
Previously a fettucine dish, the primavera has been reworked with rigatoni — a sturdier shape that traps the basil pesto, roasted red pepper butter, and herbed breadcrumbs in every bite. English peas, asparagus, artichoke, roasted mushrooms, and baby spinach round out a vegetable-forward plate that still feels substantial.
Beyond Pasta: What Else Changed
The new menu isn’t only about noodles. Several key updates across the board show the kitchen team leaning into summer’s best ingredients while introducing some standout new concepts.
Chicken Milanese
The spring menu’s Dry Aged Roasted Free Bird Chicken has made way for a crispy, golden Chicken Milanese — a breaded cutlet served over baby arugula, shaved celery, red onion, and fresh mozzarella pearls, dressed in sun-dried tomato vinaigrette and finished with shredded parmesan and lemon chicken jus. It’s lighter, brighter, and tailor-made for warm-weather dining on Trio’s patio.
Rotating Butcher’s Cut
In a new collaboration with The Organic Butcher of McLean, Trio is now offering a rotating butcher’s cut that changes regularly. Ask your server for the details on tonight’s selection — this is for the guest who wants something beyond the (still spectacular) Allen Brothers New York Strip, Filet Mignon, and Boneless Ribeye.
Refreshed Burrata Salad
Even a returning favorite got a seasonal update. The Burrata now comes with basil pesto, brioche croutons, sun-dried tomato vinaigrette, and fresh basil — a warmer, more herbaceous profile compared to the spring version’s shaved asparagus and Meyer lemon vinaigrette.
Pan Seared Sea Scallops
The scallops remain a signature, but their accompaniments have shifted for summer: skillet corn, roasted mushrooms, corn puree, and a vibrant tomato persillade replace the spring’s cauliflower and caper brown butter. It’s a dish that tastes like July in Virginia.
What Hasn’t Changed (And Why That Matters)
A great restaurant knows what to keep, and Trio’s core remains untouched. The Allen Brothers steaks — New York Strip, Filet Mignon, and Boneless Ribeye — are still the anchors. The Surf & Turf pairing of a 5 oz Allen Brothers Filet with a 3.5 oz Crab Cake is still the move for a special occasion. The French Onion Soup Gratinée still arrives bubbling with gruyere. The Tuna Tartare Nachos still deliver that perfect crunch of wonton chip against wasabi guacamole and pickled ginger cream. And the Charcuterie Board still showcases that same curated selection of Prosciutto Americano, soppressata, and artisanal cheeses.
The cocktail program, built around Open Road Distilling Co. spirits, remains one of the strongest in the region. The Espresso Martini — made with vanilla-infused Open Road American vodka and Mr. Black coffee liqueur — continues to be one of the most ordered drinks at the bar. The Trio Manhattan, the Barrel Aged Maple Old Fashioned, and the Bees Knees all feature Open Road spirits, connecting the distillery in Reston Town Center to the dining room in Merrifield in a way no other restaurant group in Northern Virginia can.
Why Trio Grill Keeps Earning Recognition
There’s a reason Northern Virginia Magazine named Trio Grill a Runner-Up for Best Modern American Restaurant in its 2026 Best of NoVA readers’ poll — and it’s the same reason the restaurant has appeared on the magazine’s 50 Best Restaurants list. Trio doesn’t just serve excellent food. It creates a complete experience: live piano on weekends, an outdoor patio with a fire pit, Merrifield’s only cigar lounge, private dining for events, and a staff that treats every table like it matters.
That combination of sophistication and warmth — fine dining that doesn’t take itself too seriously — is what sets Trio apart in a region with no shortage of great restaurants. It’s walking distance from the Dunn Loring Metro, making it one of the most accessible upscale restaurants in Fairfax County. And it’s part of the Metropolitan Hospitality Group family, which also operates the five-time Best of NoVA–winning Open Road sports bar and the Best of NoVA Cocktail Bar winner Heirloom — all connected through a shared commitment to quality and community.
Visit Trio Grill
Address: 8100 Lee Highway, Falls Church, VA 22042
Hours: Monday–Thursday 5:00–9:30 PM | Friday–Saturday 4:00–10:00 PM | Sunday 4:00–9:00 PM
Reservations: triomerrifield.com/reservations or OpenTable
Full Menu: triomerrifield.com/menu
Phone: (703) 992-9200
Trio Grill is a Metropolitan Hospitality Group restaurant. Explore all of our restaurants and concepts at eatmhg.com.