TRIO commemorates a 14-year milestone with a full interior renovation, alongside a menu designed to energize a new culinary adventure. TRIO is in the Uptown Design District at 707 North Palm Canyon Drive. Hours are Monday, Wednesday, Thursday, 4pm-9pm, Friday and Saturday, 4pm-10pm, Sunday 4pm-9pm. Closed on Tuesday until October 1. Happy Hour is offered daily from 4pm-6pm daily. (760) 864-8746.
When Tony Marchese opened TRIO in 2009, Palm Springs held a reputation as a seasonal vacationer’s paradise for sun and fun. Fast forward to 2023- the city and the community have grown and evolved with more full-time residents, year-round tourism, and sophisticated hotels and restaurants. Says Tony: “This significant anniversary motivated me to make the change; to bring a fresh approach to the community with a style of service that fosters connection and engagement around the table with friends and family. Now is the perfect time to reimagine, bring renewed life to TRIO, and celebrate the next 14 years in our fantastic city.”
Palm Springs is renowned as a haven for mid-century modern design, and TRIO is no exception. The notable building, with travertine exterior, was built as Security First National Bank in 1962. The original interior safe remains near the entrance. With deference to a Modernism sensibility, the space has been restyled with the inclusion of light grey walls, warm woods, and contemporary lighting fixtures to reflect the design sensibility of the era. “When we opened, Palm Springs was about being bright and bold with color and lots of panache,” says Tony. “We still have pops of color, we cannot give up our signature TRIO orange, but the space is subtle, warm, and more muted.”
The heart and soul of TRIO’s menu is firmly rooted in California; shining a light on the beautiful ingredients grown in the region’s vibrant farm scene and the products found from land to sea across the state. The menu is guided by Executive Chef Jeremy Loomis. A Michigan native, Jeremy moved to San Diego in 2011 where he spent the past eleven years. He worked with Chef Brian Malarkey (Seersucker, Herb & Wood), Top of the Market seafood restaurant, then as corporate chef for the six restaurants of Fish Market Restaurants Inc. A transplant to the Coachella Valley in 2022, Jeremy’s cooking is focused on locality and seasonality to showcase the array of high-quality ingredients gleaned from California’s prolific ranchers, farmers, and fishermen. His vegetable forward menu reflects the great melting pot of the State’s cultures and cuisines presented in a modern, yet approachable fashion.
Jeremy intends for dishes to be shared around the table to weave an interactive experience. The meal kicks off with starters like house made biscuits, Kampachi Crudo, A5 Beef Carpaccio, Crab Croquettes. Meat and seafood mains (Tomahawk Pork Chop, Jidori Half Chicken, Scottish Salmon, Diver Scallops, Wagyu NY Strip Steak) build the framework. House made pastas (Bucatini, Crescenza Triangoli, Chittara, Gemelli) and of-the-moment vegetables (Japanese Eggplant, Sweet Corn 3-ways, Romano beans) make complementary additions.