Trino
Trino lands at nine because Stephen Sandoval has built a kitchen that knows when to honor the steakhouse playbook and when to tear a page out of it.
On West Randolph, Trino announced itself loudly when it opened and has kept its promise. Chef Stephen Sandoval draws on a Latin American, Spanish, and New Orleanian background to shape a menu that puts cuts of beef alongside dishes no conventional steakhouse would attempt — the wagyu tartare with tallow aioli and house-made chips is as good as anything of its kind in the city. The room is polished without stiffness, the wine list is ambitious, and the service has the focused energy of a kitchen that is still hungry.
Named Eater Chicago's Best New Restaurant of 2025, Trino has joined the West Loop's permanent conversation rather than its trending one. It earns that position by being genuinely good rather than merely buzzy, which in this neighborhood is the harder thing to sustain.
- Wagyu beef tartare
- Prime dry-aged cuts
- Latin-spiced sides
