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Society Life Magazine | Where Locals Go | December 2009

360 West | In the Kitchen | September 2010

DFW.com | Dining Reviews| May 2011

I love writing about food, but I’ve had to make a few sacrifices since becoming a columnist. I vowed to stop yelling my own name after downing a tequila shooter, eat food out of my comfort zone (duck liver) and stop keeping restaurants to myself.

 

Trio Café is one of those places that had my inner-demon and inner-saint at a standoff, but I’m bound by my word to tell you about it...

 

 

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They seem too young to have already experienced the fast track and hopped off in search of something more satisfying. But Jason and Miriam Harper, the owner-chefs at Trio in Colleyville, have done just that.

 

They met in the kitchen at one of Dallas’ highprofile restaurants, Abacus, the flagship of Kent Rathbun’s empire. Jason was the sous chef there, working under Tre Wilcox, of Top Chef fame. Miriam was assistant pastry chef, a job she landed fresh out of culinary school. Given a few years’ time, one or both might have expected hard-won promotions...

Nothing eases the recession blues like good food and these days we feel entitled to enjoy inventive, delicious bites for not much money. You can imaine my delight at discovering Trio in Colleyville. Their recession friendly prices and unassuming strip location-once occupied by Simply You bakery and catering-disguise what may be the most inspired cooking in the Northeast Tarrant area.

 

Trio is named for its three owners: executive chef, Jasn Harper; executive pastry chef, Miriam Harper and general manager, Tyler Norsworthy. Jason and Mirium are husband ad wife, and Miriam and Tyler are sisters, making this busiess a true family run enterprise...

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360 West | Eat Drink New & Notable  Trio New American Catering | October 2013

Jason Harper’s buoyant energy makes it believable that the owner- chef of Trio can cater a charity cocktail bash for 4,000; a private, in-home dinner for 22; and an engagement party for a few dozen — all in one weekend, while running his busy Colleyville restaurant. Trio has just expanded its catering operation substantially by opening a sparkling new, spacious facility across the street from the restaurant. With a team of 20, including pastry chef-wife Miriam Harper and new catering director Cristina Mattoso, Jason aims to bring elegant food to weddings of all sizes, fundraisers, large and small dinner parties and business functions...

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Crave DFW  | October 1, 2013 | Meet Jason Harper

On the program we enjoyed chatting with chef  Jason Harper from Trio Café in Colleyville.  Harper is knocking it out of the park in the suburb with simple but kicked up soup and sandwich style lunches, and in the evening with his special flare of New American cuisine. Harper is from a restaurant family and has an austere history working with great chefs, most recently with Kent Rathbun.  

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When we first caught up with Jason and Miriam Harper

a couple of years ago, the young couple was earning fans

in the Colleyville area for their exceptional lunches, house-made

desserts (Miriam’s a pastry chef) and catering. Fast-forward to

today, and the cafe has a new name, a new look and

new hours, as it’s now open for dinner three nights a

week. Jason, who previously cooked at Biga on the

Banks in San Antonio and Abacus in Dallas, wants to

offer area food lovers an option for dinner in the same

relaxed environment that draws the lunch crowd. It’s still

BYOB, and guests can choose from a select menu of

entrees that include porcini-braised beef short ribs in a

manchego grits napped with a sublime charred pineap-

ple beurre blanc, ($19). A jicama slaw adds just the right

amount of crunch. As for dessert, Miriam’s slowed down

indulge your sweet tooth with seasonal cupcakes or maybe a

special of chocolate croissant bread pudding. Jason is working

closely with Michael Farris of Homestead Farms in Keller to

include locally grown produce on the menu.

360 West | Eat Drink New & Notable | Trio New American Cafe | October 2011

Crave DFW | January 3, 2014 | We Are Celebrating National Soup Month With A Rahr Beer Cheese Recipe

January is National Soup Month, and we will be sharing plenty of our favorite soups found throughout Dallas and Fort Worth in coming weeks. You know we love a good craft beer and was offered this delicious recipe from our friend, Executive Chef Jason Harper at Trio Café in Colleyville. Go buy a few six packs of the Ugly Pug, our favorite Rahr & Sons brew. You will want to serve the beer with the soup, of course.

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The secret is out. (Okay, maybe for some really-in-the-know local foodies, the secret has been out for a while). But for the rest of us, the buzz about Trio, with its globally influenced/locally sourced New American cuisine, has just about reached fever pitch.

 

Since 2009, husband and wife team Jason and Miriam Harper have been quietly building a culinary empire in a nondescript Colleyville strip mall. Somewhere between an Anytime Fitness and a hair salon, the 1,500-square-foot storefront belies what’s going on inside. Here, world class cuisine — think Smokey Hatch Crab Wontons and Pork Milanaise — is on the menu … for lunch. Who knew Precinct Line Road had it so good?

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"After a long, steady rise, chef Jason Harper and wife Miriam Harper let their skills shine with a makeover of their winning little cafe."

360 West Magazine | September 2016 | Expansions: Trio New American cafe

Chef Jason Harper has grown his seven-year-old restaurant from a lunch-only cafe to a solid evening destination, offering monthly multicourse chef's tasting dinners, in a thoughful, gradual way. Oh, and he has added a sizable catering operation in a seperate location.  

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Fort Worth Magazine | September 2017 | Top Chef 2017: Jason Harper

Chef Jason Harper is well-known for his designer’s eye and for crafting colorful plates that look as good as they taste. But balancing flavor profiles and presentations is not all this chef has on his mind. He is also an entrepreneur, balancing a busy restaurant with a demanding catering schedule, and carving out time for his growing family as well.

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