A-List Dropout  A-List Dropout  Henry Adaniya goes from haute
fusion to haute hot dog  In its 12-year life span in Evanston,
Illinois, Trio was one of the most influential fusion
restaurants in America—famous not just for its food but also for
being one of the first places to serve food on unusual surfaces,
like granite and mirrors. It also launched no fewer than four
chefs who went on to win James Beard Awards, among them Grant
Achatz of Alinea. Recently, however, its founder and owner,
Henry Adaniya, made a seemingly odd career move. After morphing
Trio into the more casual Trio Atelier, he shuttered it last
year and headed to Hawaii to open a hot dog joint. Or, rather,
haute dog; the fries at Hank’s Haute Dogs take three days to
make, and there’s a duck-and-foie-gras wiener on the menu (as
well as a seafood dog with miso mayo and daikon relish;
bratwurst; chorizo; Polish; Italian; and a variety of homemade
condiments). CHOW talked to Adaniya about dropping off the
A-list, why he’s selling Chicago hot dogs