The Original Trevioli Italian Kitchen – North –

Boasts New Menu & You Can Take It With You

Many of us may know Trevioli from their amazing space at the Rapids. It’s a fantastic spot located in Uptown with a great atmosphere, terrific service, fantastic drinks and plenty of dining options. But what some of you may not know is that the chef behind all those wonderful dishes (and that amazing octopus wall art) started out of a storage unit – and runs the original location with his family on the northside of Columbus. Now, chef Trevor Morris is debuting a fantastic new Menu for those nights when you just want to bring the restaurant home with you.

~ Humble beginnings ~

A storage unit may seem like an unlikely spot to grab a plate of made-from-scratch pasta. That’s because it is an unlikely spot for a meal. Somehow, though, the word caught on – and the people kept coming. Before long, hungry customers were unpacking their cars with their own chairs, plates and utensils to enjoy a fresh meal outside Trevor Morris’s humble 600 square ft. pasta home base. He was determined to share his pasta dishes with the Columbus area against all odds, and, with some creativity, found a way to turn the storage unit into his first restaurant location.

“Some days nobody showed up,” Trevor recalls, “But we stuck with it.” He began reaching out to other businesses, and eventually began providing his handmade pasta to local mainstays like 11th and Bay, Mabella’s, and the (since closed) Buckhead Grill and Meritage, as he continued to do takeout orders from the storage unit. Before long, he found he had outgrown the space.

In 2017, Trevor and his wife Brandi opened the brick and mortar restaurant that sits on Blackmon Road, named Trevioli Italian Kitchen, where they have continued to expand. It was In 2020 that their second location, Trevioli at the Rapids, opened in Uptown.

It feels like discovering a wonderful secret, walking into Trevioli north. Dim lighting offers a cozy atmosphere, and the vibe is casual while hinting at the promise of a culinary experience you’re sure to remember. The walls are lined with a vast array of wines, beautiful octopus art and a fully stocked bar offers a plethora of drink options. Outside, an open patio gives customers the opportunity to enjoy a fresh air dining experience.

With a culinary degree from Florida Culinary Institute, and a knack for creativity, Trevor crafts the restaurant’s rotating seasonal menu and specialty dishes. He calls it “a true mom and pop place. Mom preps, Pop cooks…we’re a family here.” Trevioli was Trevor’s answer to some disappointing circumstances in the corporate restaurant industry, and an opportunity to bring his unique take on fine Italian dining to the community.

The menu features Italian favorites such as herb-crusted chicken alfredo, classic pizzas with premium fresh ingredients, and spaghetti with house-made sauce and sausage. For those seeking a new adventure without having to drive to Atlanta, Trevioli also offers dishes many may not have experienced before. Trevor appreciates the opportunity to bring unique food to Columbus, and his culinary background and experience give him the know-how to create unforgettable dishes.

Trevor takes every opportunity to use local ingredients. He crafts the menu around seasonally fresh produce to ensure the dishes contain the best possible flavors. He also uses local meats when possible, pointing out that the quail in their dishes, for example, is from North Georgia (when they can get it).

Flaky breads are an essential companion to Italian dishes, and at Trevioli, the bread is made in-house. Much of the pasta in their dishes, such as the ravioli and fettuccine, are also made in- house, and they work to source and use locally-made sauces. Salads, Italian wines, and desserts such as tiramisu and cannoli’s are available to complete the meal, and Trevor’s wife Brandi is the mastermind behind their mouth-watering, seasonally rotating cheesecake selections, offering a monumentally sweet finale to a night of fine dining or literally something to enjoy all by themselves..as they are magnificently massive.

We were absolutely blown away by the Provisional corner of the restaurant. A full selection is available, with some very nice prices to go with everything you could want. Homemade fresh breads, take-and-bake pizzas for just $10, and Carbonara for two? Yes, please. Manicotti, Chicken Parmesan, Cajun Mac & Cheese – say less. The Caesar salads were enough for four people, and everything looked so incredibly fresh and way too good not to take home with us.

This extremely creative section offers everything that could be desired for an evening of fancy at-home dining. The meals feature Trevor’s signature ingredients and recipes, and the dishes are completely ready to be baked and enjoyed, providing all the luxuries of fine dining while allowing for the simplicity of not having to prepare a meal completely from scratch in the kitchen.

The Provisional corner also contains unique gift items for food lovers, from jars of handmade sauce to Italian cookbooks, pizza flour, so you can make your own home-made pasta, candles made by local shop All About Grace, and one-of-a-kind knives. Trevioli North is the only distributor of Shun premier chef knives south of Atlanta. The shop also sells knives made by Double Tap Forge, which are custom created out of repurposed found objects.

Special occasions call for delicious food, and Trevor is especially excited about opportunities for catering. You can count on Trevioli to bring all of their awesomeness to your next event. Big or small, anything goes. With a reputation for top quality Italian cuisine, event planners can’t go wrong when they put the menu and food in the hands of one of Columbus’ most reputable chefs.

To check out Trevioli for yourself, just walk in, the restaurant is open Tuesday through Saturday from 4 p.m. – 9 p.m. To view their menu, visit trevioliitalian.com. For catering or reservations, call 706.580.8136. You can also find them on social media sites like Facebook and Instagram @TrevioliItalianKitchenNorthColumbus.

By Natalie Downey