With a recent nod from Bon Appetit magazine as one of the country's most exciting Mexican restaurants, Trebol is exuding confidence and playfulness. Chef-owner Kenny Hill uses local, seasonal foods, enlivening regional Mexican fare with prime asparagus, beets and spinach. Hill updates the menu every three to four weeks, but he wisely preserves perennial favorites -- roughly mashed guacamole with caramelized garlic and enormously satisfying chilaquiles with braised beef.
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