Trio's: Bringing New Flavors & Genuine Experiences to Ruston, LA

When you walk in, there’s a comfortable and familiar feeling to the restaurant. Local art hanging on the walls, genuine greetings from the staff, and the smell of fresh food being prepared in the kitchen.

That’s the effect Trio’s owners, Alex and Audrey Van Benthuysen and Haley and Chase Lairson, set out to create. A space that is genuine and familiar, but with a slow burn rebrand of what dining in Ruston can look and feel like.

Their Story

The group spent many years working in the Austin, TX culinary world learning the ins and outs of food, hospitality, and service. Alex and Chase worked in a restaurant with two kitchens seating more than 700 people, where rush hour was never ending. When reflecting back on their time in Texas, the Benthuysens and Lairsons shared a similar sentiment.

Eventually, Audrey, Alex, Chase, and Haley wanted a change in pace. When the opportunity to take over Trio’s arose, they jumped at it. The two couples partnered together to bring their shared experience and creativity to Louisiana. Alex and Chase tackling management, hospitality, cocktail creation, and marketing of the restaurant. Chef Audrey heading up the kitchen and creating new experiences, dishes, and flavors. Then Haley serving as the steady hand behind the scenes, managing the books and logistics.

The group saw potential not just in the restaurant, but in the city. Alex, a Ruston native, claims Ruston is turning into a culinary destination.

Pictured: Chorizo Taco Chicken Wings

Chef Audrey's Journey

Chef Audrey's culinary path was a little different than most. In high school she worked the classic fast food jobs - McDonalds, Whataburger, etc. Her future plans did not include the culinary world.
"I thought I'd be a band director, but a car accident made me slow down and think about what I really wanted to do." So she thought back to her childhood, cooking alongside her mother and grandmother, helping prepare family meals for the holidays.

Her spark for food grew thanks to long nights watching Food Network. "Alton Brown and Anthony Bourdain were my biggest influences." Alton taught her the science and history behind food and the culinary world. Bourdain showed her the stories, appreciation, and grit behind the food.

Encouraged by that passion, Audrey started culinary school and waited tables at the restaurant where she would meet Alex and the Lairsons. From there her career grew. She worked in several acclaimed Texas restaurants, including one that went on to receive a James Beard nomination and another that earned a Michelin star.

"It was an honor to help build something that special." From there, her reputation flourished as a pastry chef, but Audrey's talent spans the entire kitchen.

Pictured: Housemade Sourdough Bread

A Slow Burn Rebrand

When the Van Benthuysen’s and Lairson’s took over Trio’s, they didn't close the doors for a big transformation. They started what they call a ‘slow burn’ transition, refining one dish and one experience at a time as they slowly launch their Trio’s rebrand.

The upcoming rebrand will emphasize scratch-made, farm-to-table dining with creativity in each dish. Everything from butchery to fresh bread will be done right there in house. Audrey’s beloved sourdough starter, Muriel, even made the move from Texas.

For these Trio’s owners, great food is just the beginning. Their goal is to create an atmosphere built on genuine hospitality. “We want our guests to feel like they’re walking into a place they’ve been before. Where they’re taken care of without having to ask. That’s what hospitality means to us. And that’s how we want people to know Trio’s.”

That same attitude extends beyond the dining room. The Van Bethuysens and Lairsons believe that being genuine starts behind the scenes by treating their employees with the same care and respect they show their guests. “When our team feels valued, they pass that energy on to the people dining at our tables. It all comes full circle.”

An Elevated Menu

Trio’s is bringing new flavors to Ruston with Chef Audrey’s culinary creations. Some dishes to mention include the Lemon Rosemary chicken, equal parts cozy and refined, The Blackened Redfish Tacos, and the Bone–In Pork Chop with a sweet Cherry Mostarda.

Behind the bar, Chase brings in his mixology skills to offer guests the perfect cocktail compliment to Audrey’s dishes. The bar focuses on well-crafted drinks made with top-quality ingredients. Trio’s will be expanding their tequila and bourbon selections with a focus on additive-free spirits and barrel-aging programs to add more depth and character to every drink they serve. You can find everything from smoked and clarified cocktails to house infusions and a diverse wine list.

From the food to the drinks, every detail is designed to deliver something new and exceptional for every guest dining at Trio’s.

The Future

Looking ahead, Trio’s is positioned to elevate Ruston’s culinary scene with their new experiences and creative flavors. Their focus on quality, connection, and care mirrors the city’s evolution - thoughtfully expanding without losing charm.

Ruston has become a place where creativity and community thrive side-by-side. From the local farmers market to the expanding dining scene, the city is becoming a true Louisiana food destination.

Visit Trio’s at 101 Pelican Blvd, Ruston, LA and stay tuned to see what the future holds for Trio’s, the Van Benthuysens, and the Lairsons.

Recipe

Chef Audrey's Cherry Mostarda garnishes Trio's Bone-In Porkchop, adding a sweet-tart balance that perfectly complements the dish's rich, savory flavor. Follow the recipe below to bring a few Trio's flavors to your own home.

Ingredients:

  • 1 & 1/4 cups dried cherries
  • 3/4 cups red wine
  • 3/4 cups water
  • 1 cup sugar
  • 1 tbsp mustard seeds
  • 1 tsp red pepper flakes


Directions:

  1. In a medium saucepan, combine cherries, wine, and water and bring to a boil over medium heat.
  2. Lower heat to maintain a simmer and cook until the wine and water has reduced to a half a cup (about 30 minutes).
  3. Remove from the heat, add sugar, mustard seeds, and red pepper flakes. Stir to dissolve the sugar.
  4. Allow the Mostarda to cool then cover and let steep for 24 hours at room temperature.
  5. Transfer Mostarda to a storage container and refrigerate. Mostarda will keep for 2 months refrigerated.
  6. Serve your Cherry Mostarda with a freshly seared Pork Chop or your favorite choice of protein.
Leah Freeman

Author

Leah Freeman

Marketing & Communications Assistant

Leah Freeman is originally from Bossier City and moved to Ruston in 2021 to attend Louisiana Tech University. In her free time she enjoys running along the Rock Island Greenway trail, traveling, and exploring new dining experiences. As the Marketing and Communications Assistant, Leah supports the Director of Marketing and Communications in managing digital assets, content development, and social media management.
Send An Email

Related Partners