McVitie's Trio Chocolate Biscuit, Toffee, 138g

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Bar Italia are set to play a series of UK and European headline shows in May, including the ICA in London on May 25th. They will also hit a run of festivals this summer, including Primavera Sound Barcelona & Madrid, Latitude, Midi Festival and End Of The Road.

Sommelier og ejer Christian Aarø er til daglig ansvarlig for at vinkortet afspejler vores fokus på at finde vine og drikkevarer, som matcher menukortets retter, og samtidig vækker interesse med nytænkende ideer og spændende smagsfulde vine, som ligeledes tilbydes ved et stort udvalg af vine på glas. TRIO….TRIIIIIIIO, I want a Trio and I want one NOW! Not one, not two but three things in it: a chocolatey biscuit and a toffee taste too.’ (Schools in theGriffiths wasn’t the only famous voice to feature; the final voiceover (‘No three things are quite as good together as a…(Susie interrupts) TRIIIIIIIIIIIOOO!’) was provided by John Peel. Bar Italia are tired of being a mystery. The trio – who have spent their brief existence breathlessly feted as London’s most exciting new band, as well as its most enigmatic – are very much over their early inscrutability. “I’d rather be known as boring than mysterious right now,” says Jezmi Tarik Fehmi, who founded the outfit alongside Sam Fenton and Nina Cristante in 2020. “It was fine for a while but it’s got to the point where everything that’s written about us is caveated with the word ‘mysterious’.”

Sad news for chocolate lovers as 2 fan-favourite bars are to be discontinued – after more than 60 years. That endorsement is slightly less surprising once you understand Bar Italia’s success across the pond, where they routinely sell out venues. “We got hold of our Spotify details a year or so ago, and that’s when we were like: ‘Oh shit, it’s like double in America what it is anywhere else,’” says Fenton. Why do they think that is? “They always like British bands,” says Fenton. Fehmi looks at him askance. “It’s famously hard for a British band to break America. I’ve just finished watching the Busted documentary about them trying to break America – they’d had three No 1s and they couldn’t get a gig!”Hippy one (voiced by the smooth tones of Derek Griffiths) talks to the camera ‘Hey, Susie thinks everything should be covered in real milk chocolate, just like a Trio. Personally I think….(Susie then uses an enormous hose to cover the pair of them in chocolate and he tastes it)….she’s got a point, man, I mean, it’s not a bad idea…’ We know fans will be disappointed to see it go, but this change will enable us to focus on our best-performing brands, as well as develop exciting new innovations to delight our consumers’ tastebuds.' Of course “new” is subjective. Some of these acts have been around for a little while. But across the board, there’s something about what each artist has done since last autumn that has us hyped up. Maybe they finally released that debut album, maybe their promise crystallized on LP2 or even beyond. Inclusion here is sometimes a judgement call, based on a nebulous vibe. I think our vibes are usually right. And we are still calling this Best New Bands, although some of these artists are not bands. It’s just what we call it. Finally, we intentionally run this list removed from year-end season to give these acts their own special shine. It’s not a year-end list. Our 2023 In Review coverage is just around the corner, and you will also complain that that is too early.

There was also a triple chocolate version which was tasty - albeit with a less distinct taste than the toffee one – chocolate biscuit, topped with chocolate, covered in chocolate. (What’s not to like there then?) This one came enveloped in silver foil, with a blue wrapper. If you’ve been following along at Stereogum this year, a lot of these names will be familiar to you. They’ve been in our new music feed. They’ve been in our Band To Watch interview series. We’ve reviewed their concerts. And there’s a couple we haven’t mentioned enough, so consider this a mea culpa. At Trio you will find the same uncompromising approach to ingredients combination of flavours and a wine list composed with the same attention to detail as the one that has won AOC several awards, including 2 Michelin stars. Sommelier and owner Christian Aarø is responsible daily for the wine list to reflect our focus on finding wines and drinks that match the menu, while at the same time arousing interest with innovative ideas and exciting tasteful wines that are also offered by a wide selection of wines on glass. In the first verse, the anxious theme is conceived by a study of fear and darkness. This is followed in the second with introversion and jealousy, before Cristante’s closing refrain: And I don’t owe you an explanation/ I just wanna lose control/ And I don’t have a real solution/ Wanna say just leave me alone”

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The, quite frankly, heartbreaking news comes as the manufacturers announced that sales of both have 'steadily declined' over the past few years, with Nestlé making the decision to pull the products altogether. Bag gryderne på Trio står køkkenchef Damian Quintana, som har det daglige ansvar og ledelse af køkkenet. Køkkenet kendetegnes ved et kompromisløst fokus på at anvende Danmarks bedste råvarer, æstetikken og smagen går hånd i hånd i vores egen tilgang til det nordiske køkken. The owners Christian Aarø and Søren Selin have a finger in the game when menus and wine are selected. Aesthetics and flavour go hand in hand in our universe, and at Trio you will recognise the visual impressions and astonishing combinations of flavours from AOC, but in a simplified version.

The resident head chef at Trio Damian Quintana, who has the daily responsibility and management of the kitchen. The kitchen is characterized by a uncompromising focus on using the best Danish ingredients, aesthetics and flavors to go hand in hand in our own approach to Nordic cuisine. Ejerne Christian Aarø og Søren Selin har en finger med i spillet, når der bliver sammensat menuer og valgt vine. Kendetegnet er et kompromisløst fokus på at bruge Danmarks bedste råvarer samt vine, hvor vi kommer rundt i hele verden inklusiv vores egen region. Derfor vil man på Trio genkende det visuelle udtryk og de overraskende smagskombinationer fra AOC. På Trio finder du den samme kompromisløse tilgang til råvarerne, og en sammensætning af smagskombinationer på højt niveau samt et vinkort udvalgt med samme grundighed som anmelderroste AOC har høstet priser for, heriblandt 2 stjerner i Guide Michelin. Whether you care about this post-postmodern approach or not, Bar Italia clearly don’t require any extra intellectual context to win listeners over – or, for that matter, any mystique. Even so, they can’t help but keep some things under wraps. That becomes apparent when I ask them how old they are. “I’m 45,” says Fehmi (he’s clearly not). “I’m going to be 50 in August,” says Fenton (he won’t be). “Can we not put our ages?” Fehmi pleads. I get the same avoidant circling when I ask about their influences. “You name it, probably that,” shrugs Fenton. “Even Pulp.”The trio casually joined forces in late 2019, and when holed up together during the pandemic, threw themselves into making “catchy, good songs”, says Cristante (“we were not interested in making experimental, challenging music”), rendered via the medium of sleety, crepuscular guitar music. Although: “We don’t use the term guitar music,” says Fenton. “But we did want to use guitars,” counters Cristante. Fenton clarifies his position: “We wanted to use guitars but we wouldn’t call it guitar music.” På 10. etage ligger selve restauranten hvor der er plads til 80 gæster. Her sidder man bla. i PK1 stolen fra Poul Kjærholm. I wonder if there’s any self-conscious irony involved in making music that is so aware of its own relationship with the past. Fenton and Fehmi don’t seem to think so, but Cristante believes the past “can be approached with irony. Not irony that’s funny – or sardonic or cynical – but it can become playful material. There has to be a level of intuition and subconscious understanding of that.” That said, Bar Italia is “not overly conceptual, we’re not overthinking”.