Van Lair: 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 Alex and Audrey Van Benthuysen and Haley and Chase Lairson set out to create when they took over Trio’s. Over a year later, that vision has continued to evolve into Van Lair, the restaurant’s new identity and the next chapter of their culinary story.

The rebrand may be new, but the heart behind it has been there from the beginning: creating a space that feels genuine and familiar while introducing new flavors, experiences, and possibilities to Ruston’s dining scene.

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 Van Benthuysens and Lairsons shared a similar sentiment.

Eventually, Audrey, Alex, Chase, and Haley wanted a change of 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: Raw oyster platter

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 that come with it.

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

From Trio's to Van Lair

When the Van Benthuysen’s and Lairson’s took over Trio’s, they chose not to close the doors for a dramatic overnight transformation. Instead, they began what they called a ‘slow burn’ transition, refining one dish and one experience at a time as they slowly launched their rebrand.

The name represents more than a new sign or logo. It reflects the next chapter of the Van Benthuysen and Lairson families’ shared culinary journey and the restaurant they have been building since they first walked through the doors.

At the heart of Van Lair is the same philosophy that guided the original transition: scratch-made food, thoughtful hospitality, and genuine experiences.

Everything from butchery to fresh bread is part of the restaurant’s commitment to creating food with intention. Audrey’s beloved sourdough starter, Muriel, even made the move from Texas and remains part of the story.

Pictured: A look at the new dinning room

For the 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.”

That same attitude extends beyond the dining room. The Van Benthuysens 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

Van Lair continues to bring new flavors to Ruston with Chef Audrey’s culinary creations. Some dishes to mention include the fresh oyster bar, hand-cut filets, 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. Van Lair’s tequila and bourbon selections include 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 Van Lair.

A New Chapter

The journey from Trio’s to Van Lair was always intended to be a ‘slow burn’ built through new dishes, new ideas, and new experiences and a team committed to creating something truly special.

Van Lair represents the next chapter for Alex and Audrey Van Benthuysen and Haley and Chase Lairson, while also becoming part of the larger story of Ruston’s growing culinary scene.

Ruston has become a place where creativity and community thrive side-by-side. From the local farmers market to its expanding collection of restaurants and chefs, the city continues to grow as a destination for food lovers.

For the Van Benthuysens and Lairsons, Van Lair is a reflection of what they have built together and the community they have chosen to call home. It is a place where their experiences and passion for hospitality come together to create something that feels distinctly their own.

And while the name has changed, the heart behind the restaurant remains the same: a genuine desire to make people feel welcome and create a dining experience worth returning to.

Visit Van Lair at 101 Pelican Blvd. in Ruston, Louisiana, and experience the next chapter of the Van Benthuysen and Lairson story for yourself.

Recipe

Chef Audrey's Cherry Mostarda garnishes Van Lair'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 Van Lair 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

Director of Marketing & Communications

Leah Freeman is originally from Bossier City and moved to Ruston to attend Louisiana Tech University, where she earned both her bachelor’s degree and MBA. In her free time, she enjoys running along the Rock Island Greenway, traveling, and exploring new dining experiences. As Director of Marketing and Communications, Leah supports the organization by leading and implementing marketing strategies that promote Ruston and Lincoln Parish as a premier destination for visitors.
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