Collies open new Trio Bistro on Square

Holly Collie grew up around Philadelphia. She says there is no way you can recreate a traditional Philly cheesesteak sandwich.

“If you are from Philadelphia you just can’t repeat a Philly cheesesteak — the roll, the meat — we have our own version,” she explains.

So when she put a cheesesteak sandwich on the menu at her new Trio Bistro on the Square in Wimberley she gave it her own spin. It’s called the Texan Philly and it features brisket.

Holly and her family opened Trio Bistro & Wimberley Brewing Co. on May 26 in the old house once occupied by Santa Fe Connection which sold jewelry, art and gifts. For the last year, they have been improving the property, adding a kitchen, devising a menu and securing the proper permits. “We leased this about a year ago,” Holly says, “and there has been no revenue coming in — not exactly a great business plan.”

But the restaurant is now open every day except Monday for lunch and it is open Fridays and Saturdays for dinner.

Mondays, says Holly, are family days. Holly and her husband Bruce definitely have a family, 13 children in all who range in age from 10 to 26. Many of them work at the family’s various enterprises. Since 2010, the Collies have owned and operated Brewster’s Pizza at the Junction and last December they took over Papa Hoo’s popcorn shop in the Square.

“Trying to get Papa Hoo’s going at the same time (as Trio) slowed things down here,” says Holly.

Biggest challenge

The biggest obstacle was getting the proper permits. Dealing with the state Alcoholic Beverage Commission was especially challenging.

Trio Bistro sells beer brewed at the Wimberley Brewing Co. at Brewster’s Pizza. It’s the only beer actually brewed in Wimberley, Holly points out (Middleton and Roughhouse breweries have San Marcos addresses). Not all the varieties are available all the time, but there are a dozen different beers on the brewery beer list.

They also added a wide-ranging wine list, including wines from California and a sweet red from Wimberley Valley Winery. Holly says she didn’t know a lot about wines before Trio, but learned a lot very quickly.

The menu goes on for pages. There are 16 types of sandwiches, for example, and 7 different salads.

“We were just looking for something different,” says Holly. “Not the same thing that’s all over.

“I call it comfort casual. You can come in dressed up and not feel out of place,” she adds.

When customers come in they are welcomed with a bowl of popcorn from Papa Hoo’s.

Some of the menu offerings came from the nowclosed Trio Market at the Junction — as did the name of the restaurant.

Creekside Cookers provides the barbecued foods — brisket, turkey and sausage — on the menu.

Most popular

So far, some of the more popular items have been the Texan Philly, the California Club sandwich, the brisket nachos and Trio Bowls.

A Trio Bowl offers an almost limitless combination of potential ingredients. You start by picking your “base” — rice or riced cauliflower — then choose from six different types of meat or fish, add from a list of vegetables and sauces. If that’s not enough there are various add-ons such as bacon, feta and avocado.

There are plates to suit all of today’s various diets — keto, gluten free and vegan.

Redesigning the house was a project. It was a retail outlet in its previous life, so the Collies needed a kitchen and a walk-in cooler. The restaurant has a calming atmosphere with lots of wood. The tables are placed in the various rooms of the house. There’s a kid’s corner with checkers, a TV and a shuffleboard table. Down the line there are plans to improve the outside seating and possibly add a small stage for live music. And, yes, the septic system is in place and Trio has restrooms for all.

Trio truly has been a family affair. Family members did much of the remodeling, designed the logo, do the cooking and wait tables.

They opened Trio with little fanfare. The ribbon cutting and grand opening are in the planning stages.

“We worked really, really hard just trying to make this something people will like,” says Holly. “So far, it seems like they like it.”

Philly Cheesesteaks
What’s in a Philly Cheesesteak Sandwich? According the Food Network, thinly sliced strip loin, olive oil, salt and freshly ground pepper, soft hoagie rolls, provolone sauce, sautéed mushrooms, caramelized onions, sautéed peppers. The big cheesesteak debate — ongoing between rival Philadelphia restaurants Pat’s King of Steaks and Geno’s Steaks — is whether the steak should be topped with provolone or American cheese or canned cheese whiz. The two restaurants offer all three options.