Trilogy Executive Chef Edward Brothers says the idea isn’t exactly dinner and a movie. The high-end restaurant, adjoined to the Silverspot Cinema in Chapel Hill, North Carolina, can operate on its own from a culinary standpoint, turning tables and attracting loyal clientele. But if guests want to combine the two traditions this holiday season, Chef Brothers and the restaurant’s staff believe they’ve crafted a pretty enticing option.

On Christmas Day, diners can reserve a prix fixe meal for $34, which includes an entrée choice of garlic crusted prime rib, bourbon glazed ham or herb roasted turkey breast with buffet-styled sides of spiced sweet potatoes, chorizo, and sourdough stuffing, roasted shallot mashed potatoes, and seared Brussel sprouts with pork belly and parmesan.

On New Year’s, the $38 option features a first course of either jumbo prawn cocktail or spinach salad; main course with choice of herb roasted chicken, grilled wild salmon or cast iron ribeye (with optional 6-ounce lobster tail for an additional $15), and dessert of crème brulee or tiramisu.

“We want to keep it very fall like, sort of light, because we don’t want to weigh anybody down before they go into the movies,” Brothers says. He expects diners to come in for a meal before the flick, or watch and then stick around to celebrate and debate with friends and family over the dinner table. And, did he mention, Star Wars’ reboot The Force Awakens is playing in six theaters?

For guests who don’t want to experience both options, there’s always the concession stand, which doesn’t share many similarities with your local theater. For instance, the top seller is a Kung Pao Calamari. There’s also 100 percent all-beef hot dogs for the traditionalists out there.

In addition, the holiday sprit will be flowing through five unique drinks crafted by the Trilogy team. The first is a Santa’s Milk and Cookies ($12)—vodka, Kahula, half and half, and crème de cocoa, garnished with candy cane crumbles. There’s also the Bell Tower Bourbon ($12)—Wild Turkey Bourbon with ginger syrup and a muddled orange slide, topped with cinnamon sugar; the Candy Cane Martini ($11)—gin blended with simple syrup and pomegranate juice and candy cane crumbles; the Hot Toddy ($10)—bourbon with honey, cinnamon sugar, and amaretto garnished with a lemon wedge and cinnamon stick; and the Sazerac ($13)—bourbon shaken with simple syrup and bitters, and garnished with a lemon twist.

“People will be able to enjoy the experience of sitting at a nice restaurant and having both of those key items in their Christmas Day tradition,” Brothers says. 

Danny Klein

Beverage, Chef Profiles, Industry News