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Photo: Alison Cook Image 1 of / 19 Caption Close Image 2 of 19 The dining room at Triniti by day. The dining room at Triniti by day. Image 3 of 19 Smoked salmon service at Triniti's brunch. Smoked salmon service at Triniti's brunch. Photo: Alison Cook Image 4 of 19 Curried cauliflower crepe with smoked raisin hash from Triniti's brunch menu. Curried cauliflower crepe with smoked raisin hash from Triniti's brunch menu. Photo: Alison Cook Image 5 of 19 Image 6 of 19 Duck with wild rice and confit crepe, huckleberries and glazed carrots at Triniti restaurant, Thursday, Jan. 3, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Duck with wild rice and confit crepe, huckleberries and glazed carrots at Triniti restaurant, Thursday, Jan. 3, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Photo: Michael Paulsen / Houston Chronicle Image 7 of 19 Milk chocolate mousse with speculoos, and roasted marshmallows, hazelnut powder and orange spree ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha Mendoza, Thursday, Oct. 17, 2013, in Houston. ( Karen Warren / Houston Chronicle ) less Milk chocolate mousse with speculoos, and roasted marshmallows, hazelnut powder and orange spree ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha Mendoza, Thursday, Oct. 17, ... more Photo: Karen Warren / Houston Chronicle Image 8 of 19 Warm chocolate cake with currant gel "sheet"; foie gras powder and brioche-infused gelato, a pastry creation by Samantha Mendoza, pastry chef at Triniti restaurant, Thursday, Oct. 17, 2013, in Houston. ( Karen Warren / Houston Chronicle ) less Warm chocolate cake with currant gel "sheet"; foie gras powder and brioche-infused gelato, a pastry creation by Samantha Mendoza, pastry chef at Triniti restaurant, Thursday, Oct. 17, 2013, in Houston. ( Karen ... more Photo: Karen Warren / Houston Chronicle Image 9 of 19 Flowers at Triniti brunch service. Flowers at Triniti brunch service. Image 10 of 19 Image 11 of 19 Warm chocolate cake with currant gel "sheet"; foie gras powder and brioche-infused gelato, a pastry creation by Samantha Mendoza, pastry chef at Triniti restaurant, Thursday, Oct. 17, 2013, in Houston. ( Karen Warren / Houston Chronicle ) less Warm chocolate cake with currant gel "sheet"; foie gras powder and brioche-infused gelato, a pastry creation by Samantha Mendoza, pastry chef at Triniti restaurant, Thursday, Oct. 17, 2013, in Houston. ( Karen ... more Photo: Karen Warren / Houston Chronicle Image 12 of 19 Dark chocolate balls with cherry and raspberry shells; chocolate cake crumbs with spun sugar clouds, and goat milk "cajeta" ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha Mendoza, Thursday, Oct. 17, 2013, in Houston. ( Karen Warren / Houston Chronicle ) less Dark chocolate balls with cherry and raspberry shells; chocolate cake crumbs with spun sugar clouds, and goat milk "cajeta" ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha ... more Photo: Karen Warren / Houston Chronicle Image 13 of 19 Dark chocolate balls with cherry and raspberry shells; chocolate cake crumbs with spun sugar clouds, and goat milk "cajeta" ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha Mendoza, Thursday, Oct. 17, 2013, in Houston. ( Karen Warren / Houston Chronicle ) less Dark chocolate balls with cherry and raspberry shells; chocolate cake crumbs with spun sugar clouds, and goat milk "cajeta" ice cream, one of the pastry creations at Triniti Restaurant by pastry chef Samantha ... more Photo: Karen Warren / Houston Chronicle Image 14 of 19 Devils on Horseback (candied bacon-wrapped fig with gorgonzola) from the new bar bites menu at Triniti restaurant, Houston. Devils on Horseback (candied bacon-wrapped fig with gorgonzola) from the new bar bites menu at Triniti restaurant, Houston. Photo: Triniti / Triniti Image 15 of 19 Image 16 of 19 Fried Chicken Meatballs from a new bar bites menu at Triniti restaurant, Houston. Fried Chicken Meatballs from a new bar bites menu at Triniti restaurant, Houston. Photo: Triniti / Triniti Image 17 of 19 Bar at Triniti restaurant, Houston. Bar at Triniti restaurant, Houston. Photo: Debora Smail Image 18 of 19 Tuna poke from a new bar bites menu at Triniti restaurant, Houston. Tuna poke from a new bar bites menu at Triniti restaurant, Houston. Photo: Triniti / Triniti Image 19 of 19 Michelle Obama picks Triniti for Houston dinner 1 / 19 Back to Gallery

When I got a direct message on Twitter last night that Michelle Obama had dined at Triniti, I could easily picture the gorgeous and contemporary first lady in that gorgeous and contemporary room. It just seemed right that she had seized some downtime (that guy she’s married to was raising money in River Oaks) in one of Houston’s grandest public dining spaces.

Plus, vegetables. Chef Ryan Hildebrand and his crew are big on the seasonal, locally grown produce the First Lady loves so much. Among other things, she dined on the salad I liked so much when I tried it at brunch a few weeks ago: a mix of local greens in a lively soy-mustard vinaigrette with textural counterpoints of radish, celery and peanut, plus some thinly shaved tiles of Manchego cheese on top to up the umami quotient. Score.

Actually, and in character, FLOTUS ate two salads. (The other was composed of tomatoes and burrata cheese.) Then she had some halibut. (The current version features tomatillo broth and spring onion with a crab tamale, so she got some local flavor.) She and her dining companion chose a Pinot Noir from the Russian River Valley, the 2010 Dumol Ryan Estate.

Also in character, the restaurant had to talk her and her companion into one of talented pastry chef Samantha Mendoza’s desserts.

Triniti owner Chong Yi and his wife, Faranak, came straight from the airport to witness the First Lady enjoying their restaurant. “I don’t think I’ve ever seen Faranak so excited to meet someone,” says Chong Yi, who noted that the First Lady was very gracious and “said a lot of nice things.”

The Yis sat in a booth directly behind the First Lady, and the Secret Service gave them permission to speak to her before she left, and asked that no photos be taken.

“I thanked her for choosing Triniti ,” says Faranak Yi . ” She complimented on how wonderful everything was, particularly the halibut, and she commended Mike Khatib, her waiter, and the rest of the staff. Chef Ryan told her what an honor it was to have her there as she congratulated him on his restaurant.”

The Yis and Hildebrand were curious about how the First Lady had chosen Triniti, and her dining companion, who was from Dallas, told them that noted chef Stephan Pyles had recommended it.

“On her way out, as she walked through the restaurant, she shook hands and greeted shocked diners,” says Faranak Yi. “Some clapped and few were able to snap quick photos.”

Score again.