Trillium Kitchen & Patio is named for the Ohio state flower, the celebrated patio is retained from its predecessor and a sharp kitchen crew is led by talented chef and co-owner Bradley Balch, formerly of the Sycamore (which Balch still co-owns). Not mentioned in Trillium’s official title: a dramatically remodeled interior that is sleek, bright, modern and awash in brown wood, which starkly plays off white paint and tile.
The crisp look extends to a prominent bar. There, sophisticated cocktails ($10) are produced, such as lemon-scented and potent Ohio vesper shaken with Cocchi Americano plus Watershed vodka and Four Peel gin. A solid, reasonably priced wine selection is offered, too.
Balch’s cuisine is well-described on Trillium’s website, which cites global influences plus a focus on high-quality seasonal ingredients and seafood. His menu is compact, versatile and alluring.