Trivs
His dad might be famous for burning up the airwaves, but Mike Trivisonno is creating a name of his own at his Strongsville-based Trivs eatery, where fresh ingredients and old-time service values take center stage.
For every order of Steak Linda we sell, we will donate a dollar to the Ireland Cancer Center—forever.
Featuring fresh, deliciously prepared steaks and seafood, Strongsville’s Trivs is earning top ratings from critics and customers. So what’s owner Mike Trivisonno’s secret? It’s fresh ingredients, friendly service and BIG portions.
By: Ken McEnteeDate: 01/05/2010
Mike Trivisonno doesn’t claim to be Mr. Know-it-All. That’s his dad. But he does consider himself a connoisseur of great dining.
“This is the conglomeration of everything I’ve always enjoyed in a restaurant,” explains the personable owner of Trivs, in Strongsville. “I’ve always been a person who loved to go out and eat five nights a week, so I know what people like. I grew up in the old-time places where you got personal service; where the owners knew you by name and came over to talk with you and made sure everything was okay. You don’t see that anymore.”
You do at Trivs.
Located across from Westfield SouthPark mall on Route 82 near I-71—a magnet for generic corporate food factories—Trivs offers a friendly and delicious alternative to pre-fabricated, just-off-the-truck entrees.
“I always thought that if you could bring back that old-time personal service, you would do very well—and it has worked,” says Mike, who opened his restaurant almost three years ago at the site of the old Palmer’s Restaurant.
“Even with the economy as it is we’re doing great. We make our customers feel like they’re special, because they are special.”
Special people deserve special food. They get it at Trivs.
With an emphasis on steaks and seafood, the carefully planned entrees at Trivs are made with the freshest ingredients available.
“All of our seafood is fresh,” Mike promises. “It comes in daily. Nothing here is frozen. Everything is made in-house, including all of our dressings, our sauces, our risotto and our desserts. We don’t buy anything except for bread, which is freshly baked by the Orlando Baking Company.”
New on the menu is Steak Linda, a 12-ounce sliced, breaded, pan-seared certified Angus strip steak served with loaded mashed potatoes, green beans, carrots, and mushroom gravy. Named in memory of Mike’s mother, who recently passed on after a battle with cancer, this was one of her specialties while Mike was growing up.
“For every order of Steak Linda we sell, we will donate a dollar to the Ireland Cancer Center—forever,” Mike promises.
Dinner entrees range from $15 to $30.
“We’re not at the low end or the high end,” Mike insists. “What we offer is high-quality food at reasonable prices. And the portions are very generous. You aren’t going to leave here hungry, that’s for sure.”
While you wait for your selection of delicately prepared steak, seafood, chicken or chops, you might sample an order of Trivs’ famous lightly breaded calamari, for $9.
“People come here a lot for our calamari,” Mike says. “It isn’t frozen. It’s fresh and we cut it ourselves and serve it with sweet and spicy sauce and roasted peppers. People love it.”
If you like seafood, Mike suggests his Basil Crusted Halibut, with Parmesan tomato risotto and sautéed asparagus, for $27.
“Our steaks are really good and people rave about our seafood, too,” Mike says.
Trivs also has a large lunch menu, featuring a vast selection of wraps and 10-ounce burgers. The soup and salad combo features half a house salad and a cup of the soup d’jour, for $6. Upgrade to a steaming crock of French onion soup for just a buck more.
“People love the food, but I get even more compliments about my employees and the friendly service,” Mike boasts. “That’s what we’re all about here.”
Be sure to ask about holding your next gathering in Trivs’ intimate party room.
Trivs, located at 17100 Royalton Road, adjacent to Borders, is open 11:00 a.m. to midnight, Monday through Saturday. The lounge, with a brand new wine and martini list, is open until 1:30 a.m. Trivs is open Sundays, November through February. You can call them at 440-238-8830, or visit them at www.trivsstrongsville.com.
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