Chef Grant, I have never dined at Trio, but am aware of the menu and the work involved with putting it together. Being a student myelf, and swayed by the wave of the trends I too try to make things or atleast conceive things that are complicated, even though they may only take up an eighth of the plate. My question to you is, do you feel that in simplifying things we seem to be complicating them to an even greater degree, or is that the price one has to pay to take cuisine to that 'next' level?