Wow. I ate at Trio a few weeks ago with some friends from the culinary world. You have done such a fine job describing all of the dishes. Honestly, for those who are reading this, words can't do this justice. It is a totally unique dining experience.

There are a few side notes I would like to point out. Also, I have a menu at home, so I could look up the 'missing course' if you are interested.

1> You described a few of the uniqe vesses on which the food was presented. It is of note to those who have not been that there is an artist who designs these vessels specifically for the dishes. The Pineapple, Smoked Salmon, and shichimi togarashi was on a long skewer resting on a metal pedestal, much like a microphone stand. Also the Hibiscus Lollipop and a few other dishes featured this artwork.

2> The food had a very sexual (often phallic) presentation. Consider the afforementioned skewer which basically requires you to fellate the entire course to ingest it. I'm pointing this out as understated and playful, not distasteful. The asparagus, shrimp tempura, yeast ice cream are a few more examples that come to mind. Also, the lamb and rhubarb were kind of yonnic.

3> The asparagus dish was brand new the night I went. Apparently it has changed some, as there was definitely no seafood on my plate.

4> Chef Achatz does some AMAZING things with chemistry, which is rather risky and avant garde. However, the risks pay off in some truly amazing dishes. In pea soup, for example, you mention the eucalyptus, however it is to be noted that this is a set of 'pearls' that are kind of like a caviar created by some type of chemical reaction and the inclusion of some flavorless binding agents. The apricot on the asparagus is also done this way. It is almost like an egg yolk that has a translucent, semi soft membrane around it, but once you break that, the apricot juice spills out like a broken yolk from a poached egg.

5> Readers should note that on the two other menus, substitutions can be made for those who do not eat meat, shellfish, etc. Also, it is required that all persons dining at the same table order from the same menu. Based on the size and frequency of dishes, this is very understandable.

6> I found the service very unique. It appeared to be a type of 'Gender Based Gang Service'. A team of servers brought out all the dishes. All women received theirs simultaneously, then once theirs were on the table, all the men's dishes were placed. Since you dined as a pair, I'm sure they served you both at the same time.

7> Since I was with some foodie folks, they knew the chef and we got a tour of the kitchen. AMAZING what goes on back there. I haven't seen the list of winners yet, but 'Into the Fire' is a documentary series that featured Trio and was nominated for a Beard Award (presented last night). This series is currently airing on Food TV, but I can't find a scheduled air date for the Trio episode.