Owners Tony and Mark really know what they are doing. Currently, they are putting their unique touches on 2 of Palm Springs hottest eating establishments. I went to The Purple Room back in 2013, and was very impressed and now with these two additions, they have truly cornered the market on the best ways to enjoy a great dining experience in all of Palm Springs.
On the night I had my tasting, there were so many tables filled with wild girls, like the 20 something types, that I had to ask what the heck was going on. From the moment I walked in another customer said “This place is a zoo”, boy was he right! My waiter said it’s wedding season which means bachelorette parties galore. So pretty much all of the bachelorettes make there way to Trio restaurants during April and May and then again in the fall and have a rocking good time. I sat next to some gals that were scantily clad, with very little coverage of their body parts. One thing I can say though is those girls knew how to drink and party…big time! This place was not just about fun because the food is fantastic!
Here’s what I had:
Starters:
Ahi Tuna Poke- Sweet Chile Marinated, Blueberries, Toasted White Sesame Seeds, Tomato, Onion. The fish is very good, and with the great accompaniments this Ahi is sure to please.
Fried Artichoke Hearts- Caper Aioli Dipping Sauce. A nice change instead of typical calamari, and very tasty.
Caesar Salad- Classic Caesar, Romano Cheese, Anchovy Garlic, Croutons. Nicely combined with crispy romaine, this is a perfect rendition on a classic.
Wedge Salad Trio Style- Blue Cheese, Bacon, Tomato, Pine Nuts, Housemade Blue Cheese Dressing. I just could not stop eating this glorious salad. One of the best in my book.
Entrees:
Scallops Pan Seared Rare- Applewood Bacon Sauce. Served w/ Israeli Couscous & Seasonal Vegetables. What can I say, run don’t walk, a truly fantastic take on my favorite dish, scallops.
St. Louis Style Spare Ribs- Chipotle Rub, House Made Barbecue Sauce. Served w/ Sweet Potato Fries & Slaw. Well these little gems were my favorite things here. They are covered in a great BBQ sauce and fall off the bone. The girls next to me only ate them as their main dish, with macaroni salad.
Wild Mushroom Linguini- Shitake, Cremini, Portobello in a Cream, White Wine & Herb Sauce. A very earthy dish, filled with the richness that only comes from these kinds of mushrooms.
12 oz. Prime USDA NY Strip- Grilled. The steak is served with Sour Cream Mashed Potatoes & Creamed Spinach. The steak was served very rare, so you could really taste the meat, and the sides were equally as good.
Sides:
Creamed Spinach, very delicate with lots of cream.
Mac n Cheese, the right amount of cheese makes itself to being a perfect side dish.
Modern Cocktails:
Buffalo Head – Zu Bison Grass Flavored Vodka, Tangerine Purée, Fresh Lime Juice, Spray of Frangelico topped with Zardetto Prosecco. This cocktail is very creative, and will quench your thirst.
Wines:
Chardonnay, Tolosa, No Oak, Edna Valley. This was a great wine to pair with Ahi Poke, with no oak it kept it real simple and doesn’t block the sweet Asian flavors.
Chardonnay, Sonoma Cutrer, Russian River Ranches, Sonoma. I drink this wine all the time, but I have to say it added a lot to the great Caesar salad.
Chardonnay, Cakebread Cellars, Napa Valley. I really enjoyed this wine with the scallops, it is very rich and buttery so it went perfect with this nice scallop dish.
Cabernet Sauvignon, Smith & Hook, Central Coast, with the steak, steak, steak.
Zinfandel, Layer Cake, Primitivo, Italy. For me I loved this one with the wild mushroom linguini, it just has the right amount of earthliness to balance the mushroom flavors.
Trio, Private Special Blend, California, got to do this wine with the Rib Eye!
The artist Shag’s artwork is everywhere, so you’re getting the postmodern feel from every angle. There are plastic industrial chairs; most of the furnishings are retro 60’s and there is a muted pastille palate going on. From the 1960’s orange push button phone to the big bulbous light fixtures, there is plenty of swagger to sink your hungry teeth into. But this place is loud, don’t come here expecting a low light romantic excursion, no instead a very upbeat, colorful, lively atmosphere. So be prepared for a rockin’ good time. And, the food is as good as this place is fun, so they balance out!
Trio has been in business for 5 years. Located in the trendy design district, this area is hotter then ever. The owners are obviously making continuous improvements in an effort to keep customers coming back. Also, being good community members, Tony and Mark are very charitable; they get involved in many of the deserts fundraisers. TRIO Restaurant (long-standing, top 3 restaurant for Dining Out) will be participating in Dining Out For Life, Thursday, On April 30th 2015, they will be contributing 60% of food and beverage sales to Desert Aids Project all day.
My server Terence was so personable, I felt like he was more of a best buddy then our server on this night! He was fun, and just gave me the right amount of guidance with my ordering experience.
What a success story; sister restaurant The Purple Room Restaurant & Stage was one of only 3 Valley locations to make this year’s Open Table Top 100 Hot Spot Restaurants 2015! They’ve got all of their bases covered.
Check out their Tuesday special $26.00 dinners for Prime Rib with their signature sides. On the weekends they have Brunch a-Go-Go with Bottomless Mimosas & Specialty Bloodies, at $19.00 Prix Fixe.
I do believe that I have given you more then enough reasons to high tail it over to Trio next time you are in the desert!
Trio
707 N. Palm Canyon Dr.
Palm Springs, CA.
760-864-8746
http://triopalmsprings.com/
