My first visit was back in March of 2015 and things just keep getting better here at Trio. The ambiance is always fun, but the food has gotten better in just one year. They have exchanged some sauces and added some new ones, the food I tried this time just hit all high notes. In my opinion, if you want a fun staple in Palm Springs Trio will always be my number one choice.
Owners Mark and Tony are super focused and have reason to be now that they have sold their sister property, “The Purple Room,” to one of the performers there at the venue. Mark says that they are very happy and that it was just way too much work for them to own both amazing establishments. Mark claims that now that it is sold they can harness all of their energy on Trio, and it really shows. Somehow it is reflected in their ever-changing menu and the way the tastes just blend in your mouth. For me, it was a bittersweet moment knowing that they no longer own my one serious dessert hangout, but at the same time it has also given them more time to continue their very famous trademark catering, so all in all everyone is happy.
Here’s what I tried:
Trio Signature Cocktails:
Spatini, EFFEN Cucumber Vodka, Lime Juice, Agave, and Freshly Muddled Cucumber. Almost like a cocktail you would drink at the spa, but spiked.
Forever Marilyn, Three Olives Marilyn Strawberry Vodka, Strawberry Puree, and Fresh Lemon Juice. This cocktail is made for the customer that loves a sweet drink, but it will still quench your thirst.
PSP, Tito’s Vodka, Pur Pear Liqueur, Elderflower Liqueur, and Fresh Lemon Juice. This one is nice and light, the pear really stands out.
Buddha’s Only Sin, Hangar One Buddha’s Citron Vodka, Orgeat Syrup, Fresh Lemon Juice, and Muddled Mint. This was my favorite, I just loved the muddled mint, it added a nice and fresh balance.
Starters:
Calamari, Hand Breaded, Lightly Fried, and House-made Thai Dipping Sauce. The Thai dipping sauce is very innovative and adds a nice little punch.
Seafood Cocktail, White Fish, Scallops, Tomato, Onion, Avocado, Cilantro, Sriracha, Lime, and Tortilla Chips. The fish is fresh and the chips are crunchy, what more could you want?
Soy Ceviche, Edamame, Tofu, Tomato, Cucumber, Avocado, Cilantro, Sriracha, Onion, and Tortilla Chips. Same idea as the appetizer above minus the meat, but just as good.
Wedge Salad Trio Style, Blue Cheese, Bacon, Tomatoes, and House-made Blue Cheese Dressing. Cold and juicy, this salad is one of my favorites. I would do this as a starter and then move on to their 12oz Prime USDA Black Angus NY Strip, guaranteed to be a nice night of dining.
Caesar Salad, Classic Caesar, Romano Cheese, and White Anchovies, Croutons. Not too much dressing, the anchovies rock my world and the romaine lettuce is very crisp, it’s a winner.
Charcuterie & Artisan Cheese Plate, Daily Selection, mini selection of beautiful cheese and cured meats, a celebration on a plate.
Entrées:
Pan Roasted Salmon, Mustard Seed Crusted, Horseradish Honey Mustard Sauce, Couscous, and Seasonal Vegetables. A big, thick piece of fresh salmon with a very creative sauce makes for one very delicious dish.
Scallops Pan Seared Rare, Cantaloupe Habanero Sauce, Israeli Couscous, and Seasonal Vegetables. Nice pop in your mouth scallops with all of the bells and whistles, a nice rendition of this super popular dish. I just loved it.
St. Louis Style Spare Ribs, Chipotle Rub, House-made Barbecue Sauce, Sweet Potato Fries, and Slaw. The ribs are super tender and the sauce has a little kick. If you’re in the mood for ribs, these will not disappoint.
Wild Mushroom Linguine, Shiitake, Cremini, and Portobello in Herbed White Wine Cream Sauce. So many mushrooms, so little time and Trios version of this dish is very welcoming.
Butternut Squash Ravioli, Bread Crumbs, Clarified Butter, and Crispy Sage. So many restaurants are doing this dish, but Trio has done a stellar job of executing the best squash ravioli I have had in a long time. The chiffonade of sage on the top helps this dish soar.
12oz Prime USDA Black Angus NY Strip, Grilled, Sour Cream Mashed Potatoes, and Creamed Spinach. The steak is grilled to perfection, grill marks and all. The creamed spinach and sour cream potatoes are delicate and decadent.
Prime Rib Special, very thick cut with everything you would want from a man size portion. Cooked Medium Rare, for the prime rib lover, this dish will make you happy you’re alive.
Dessert:
Chocolate Brownie with Vanilla ice Crème, very delicious, absolutely for the chocolate lover.
Trio Wine list
Sauvignon Blanc, Cakebread Cellars – Napa Valley. Drink this lovely wine with either of the two ceviche’s; it will be a nice pair.
Pinot Grigio / Pinot Gris, Bollini – Trentino –Alto Adige – Italy. This wine is fruity and effervescent; it is a good match with the calamari and works well with the Thai dipping sauce as well.
Chardonnay, Tolosa – No Oak – Edna Valley. Even though there is no oak, this wine has caramel, vanilla subtle nuances, my kind of wine. You can pair with the scallops; it will bring out the sweet flavors in this brilliant dish.
Chardonnay, Sonoma Cutrer – ‘Russian River Ranches’ – Sonoma. This is a big Chardonnay full of caramel, vanilla, cream that pairs well with the Caesar salad.
Chardonnay, Ferrari—Carano – Russian River. Also a big Chardonnay, pair this one with the Salmon; it will enhance the mustard sauce.
Pinot Noir, Meiomi – California, this wine went great with the mushroom pasta, especially with its earthy essences.
Pinot Noir, Argyle – Willamette Valley. Oregon really knows how to make a great Pint Noir and this one is truly amazing. Try this one with the wedge salad; it’s perfect with the bacon bits.
Cabernet Sauvignon, Starmont by Merrybale – Napa Valley. Yes, the obvious choice, the steak. The grilled caramelized steak brings out this Cabernet Sauvignon and vice versa; this is a natural pairing.
Zinfandel, Layer Cake – Primitivo – Italy. I would try this wine with the Prime Rib; with its organic juiciness it will be terrific combination.
Malbec, Diseño – Malbec – Argentina. You will be doing yourself a great service if you order this wine with any of the meat dishes, truly remarkable.
They really do cover all of the bases, including people on a budget. Their 3-course Prix Fixe daily meal from 11am – 6 pm will give you new hope in dining. You can have 3 spectacular hand crafted menu items for $19.95. No one else in the desert offers such a great deal.
There is still so much kitsch it will make you remember a happier time, when life seemed to be simpler, where a touch button phone became the norm, and rotary was obsolete. Orange here is definitely the new black, and the artist Shag is the unquestionable King. Not a lot has changed around here as far as the look and the brand, but why alter something that is tried and true. From the light fixtures to the other little design nuances, it is all one big recipe for success.
I just have to get my Palm Springs fix, for that matter my Trio fix. Having grown up going to Palm Springs as my weekend getaway, now I am thinking of doing the retirement things here in the Coachella Valley, but for now I will just be many of the happy visitors that comes seasonally. Whether you’re a snowbird, weekend warrior, or part-time desert rat, Trio will make all of your days sunny and bright. Take Trio for a new test drive, all the parts are in good running order and that shiny new coat of paint will forever dazzle you. So fasten your seat belts and speed on down to a Palm Springs landmark. After all, that is what makes Trio the only place, “Where Palm Springs Eats.”
Trio
707 N. Palm Canyon Dr.
Palm Springs, CA.
760-864-8746
http://triopalmsprings.com/
