It’s the most wonderful time of year! No, not Christmas–Jersey Shore Restaurant Week!
Seventy restaurants in the shore area are participating this season, offering prix fixe, three-course dinner menus for $20.12 or $30.12. Needless to say, choosing which one (or ones) to try is a daunting task–I wish it was Restaurant Month! But, for our first outing, Kevin and I settled on Trinity and the Pope in my favorite town, Asbury Park.
Trinity and the Pope participated in the last Restaurant Week and was high on our list, but we never made it in for dinner. That wasn’t happening again. It’s cuisine is unique to the area–Cajun/creole/New Orleans-inspired. I have very little experience with Cajun cuisine, and though I may have “played it safe” (I don’t like very spicy food), I still found it delicious!
Trinity and the Pope Restaurant Week menu
From the restaurant’s web site:
Trinity and the Pope refers to the common ingredients between the different cuisines of Louisiana: Creole, Cajun and the Nouvelle New Orleans Cuisines.
Trinity is the bell peppers, onions and celery. The Pope is garlic.
And oh yeah, they make quite the tasty combination. But enough frivolous chatter–I know we all want to get to the food!
To start, I ordered the Wild Mushroom Short Rib Raviolis. Sounds like no big deal, right? It isn’t, until you know my secret: I hate mushrooms. I like the flavor they impart in sauces, but I can’t stand the texture. So typically, I instantly dismiss any menu item with the word “mushroom” prominently displayed in the name, but this one spoke to me. And I’m so glad I listened. I’m not going to lie, there was a big pile of chopped mushrooms left on the plate when I finished, but not all of them. Folks–I ate mushrooms! (And I didn’t hate them!)
As a matter of fact, I loved this appetizer. The raviolis were dressed in a wild mushroom brandy cream sauce that was just so rich and luscious and inviting. The raviolis themselves were filled with yummy, tender pulled short rib. There were only three raviolis in a serving, which made a perfect appetizer portion between the heavier meat and the rich sauce. But I easily would double (or triple) the order for an entrée.
Wild Mushroom Short Rib Raviolis
Kevin ordered a little more within his comfort zone–Carolina BBQ Pulled Pork Sliders. (Though let me tell you, I was *this close* to ordering those myself, too.) I was only allowed one bite (boo!) but it was enough to catch the tanginess of the barbecue sauce with the zest of the chipotle cole slaw. Yum! It was like a sophisticated barbecue. You know, the knife-and-fork and glassware kind. (No red Solo cups here.)
Carolina BBQ Pulled Pork Sliders
We also got a little crazy and did the unthinkable–we ordered something that wasn’t on the Restaurant Week menu. (I know! Crazy!) We wanted a real taste of New Orleans cuisine, so we ordered a side of hush puppies to jazz up our meal. Hush puppies are essentially fried cornbread studded with vegetables–in this case, corn and peppers. Basically, it’s a whole bunch of goodness wrapped up in more goodness and then deep-fried. Oh, and then they top it with their zesty remoulade sauce and I’m left wondering where creole-New Orleans cuisine has been all my life.
I went much more classical French for my entrée, though I’m fairly unfamiliar with French cuisine. However, this dish has convinced me that I should start delving my way into French food. I ordered Chicken Thigh Coq au Vin. “Coq au Vin” is French for “rooster with wine” and is a French method of braising chicken with wine, lardons, mushrooms (more of those pesky mushrooms!) and garlic. Typically coq au vin is made with Burgundy wine, but Trinity and the Pope’s version uses Pinot Noir.
The braising creates a rich, bold flavor that makes you forget you’re even eating chicken–both Kevin and my mother, when she tasted my leftovers asked, “This is chicken?” It takes on a much heartier, more robust flavor, almost like pork or even red meat. Braising the meat also keeps it super succulent and juicy–more so than most other chicken I’ve eaten in my life. I could gush about this chicken all day, but I won’t, because it was served with a creamy, slightly spicy herb risotto and grilled asparagus. I love risotto, and this one was not exception. I recently saw a recipe for risotto online and it seemed easier and much less intimidating than I originally thought–maybe one of these day I’ll try to make it at home.
Chicken Thigh Coq au Vin with Herb Risotto and Grilled Asparagus
Kevin had his sights set on their steak dish from the moment we saw the menu–a barbecue balsamic basil-marinated hanger steak topped with crispy shallot truffle compound butter. Again, I was lucky to get even a little taste, but that butter packed some serious flavor! I’m not a huge steak eater, but Kevin cleared his plate. The steak was served over whole-grain mustard smashed Yukon Gold potatoes with broccolini. Despite the mustard in the potatoes, they were strangely sweet. I’m a huge broccolini fan, though, and so is Kevin, so that was a welcome surprise on the plate. (It was supposed to come with grilled asparagus as well, but this opened us up to some veggie-swapping.)
Marinated Hanger Steak with Mustard-smashed potatoes, broccolini and crispy shallot truffle compound butter
Like I said, Kevin cleared his plate, but I took a good meal and half’s worth of my entrée home. Mainly because I wanted to save room for dessert–for me, bourbon bread pudding with vanilla ice cream. For Kevin, a chocolate-chip blondie with pistachio ice cream. The bread pudding was gooey, if not borderline mushy, with a hint of that bourbon kick. I was so full after the rich meal that I couldn’t finish it off, but the vanilla ice cream was cool light after the heavy meal. The blondie really tasted like a chewy, thick, supersized chocolate-chip cookie. I don’t care for pistachio ice cream, though (or pistachios, for that matter, even though the ice cream tastes nothing like the nut.)
Bourbon Bread Pudding
Chocolate Chip Blondie
Of course, we had to wash it all down. Kevin went all-out for the New Orleans feeling with a Hurricane–fruity, rummy and everything a Hurricane should be. I broke from the ordinary and ordered the Ginger Lemonade, a cocktail of Citron vodka, fresh lemon, fresh ginger puree and Angostura bitters. I love ginger, especially with lemon, so I was actually wishing for more lemon in this drink. It was certainly ginger–at times, almost too much so. Though, even after that big meal, my stomach felt good, so I guess the ginger did some good after all!
Trinity and the Pope was a great kick-off to restaurant week, and I can’t wait to go back to sample some of their regular menu. They also offer happy hours, live music and other fun things during the week. In addition to great food and hopefully great entertainment, Trinity and the Pope is housed in an old bank building from 1919 in the heart of downtown Asbury. The brightly colored Mardi-Gras inspired decor juxtaposed with the early 20th century woodwork creates a fun, inviting and unique atmosphere. Really, Trinity and the Pope is just a place you want to be.
Trinity and the Pope is owned by chef and restauranteur Marilyn Schlossbach, who, through her company Kitschens, also owns several other Asbury Park restaurants: Langosta Lounge, Dauphin Grille and Pop’s Garage. She also owns Labrador Lounge in Normandy Beach and Kitschens Catering.