Trio Palm Springs

On a recent getaway to Palm Springs we stumbled upon a great little find that we just had to share. We left our Palm Desert resort and took the short drive to the infamous downtown Palm Springs. Much to our surprise most of the downtown restaurants were closed for business as the outlandish summer heat patterns had scared many tourists and locals away. This is not a prime time for food establishments to shine as people simply are not around to enjoy the eclectic dining scene.

As we drove down North Palm Canyon Drive seeking out this restaurant we had heard so much about we immediately noticed the line out the door. First we thought it must be due to the lack of open restaurants throughout the city but once we walked in we knew this wasn’t the case.  Upon arrival we had the pleasure of meeting co-owners Tony Marchese and Executive Chef & Owner Mark Van Laanen.  They made us aware of our surroundings; there was an overwhelming sense of people laughing and enjoying themselves, and I mean “truly” enjoying themselves. We noticed couples scattered throughout the room along with several bachelorette parties and multiple groups of families.  Talk about catering to everyone!

Mark then proceeded to tell us that they had over 400 reservations that night alone and all of this when Palm Springs is supposed to resemble that of a ghost town during a ghastly summer heat wave. We sat down at our designated table and our server explained the concept of Trio. A true blend of American Modern Flare coupled with Midwestern comfort food. One glance at the menu and the concept is evident. A few of the items suited for the comfort food crowd really stood out including the Fried Artichoke Hearts, Crawfish Pot Pie, St Louis Style Spareribs, Trio Mac and 5 Cheese, Yankee Pot Roast and the Center Cut Pork Chop.

After perusing the menu choices we decided to experience a blend of both types of cuisine offered and the feast began.  We started with two salads; the Roasted Baby Beet Salad with Mixed Greens, Pecans, Blue Cheese, Citrus Sections and Balsamic Vinaigrette. We also tried the Wedge Salad Trio Style with Blue Cheese, Bacon, Tomato, Pine Nuts, Bread Crumbs and House Made Blue Cheese Dressing. Both were fresh and bursting with a multitude of flavors all working together to create a perfect marriage of ingredients.

For our entrées we went with the Ribeye USDA Prime Steak served with Creamed Spinach and Sour Cream Mashed Potatoes. We also chose the Linguini with Wild Mushrooms, Shitake, Portobello, Crimini in a White Wine Butter Herb Sauce. After the meal and a couple of perfectly hand crafted cocktails we made the plunge to dessert as our server stated it was a must. We went with the Key Lime Pie served with Raspberry Sauce and the Peanut Butter Pie to put the nail in the coffin. After dinner we sat back and now fully understood what makes Trio a neighborhood favorite, Marchese and Van get it! Within the first year their new business venture has done more than they ever could have imagined. Great comfort food, equally great prices and a fun loving atmosphere makes Trio the perfect place to celebrate any occasion!