Trio Restaurant in downtown Palm Springs is delicious with a remodel and new chef- June 2025
TRIO Palm Springs: Timeless Design Meets Flavorful Dining
Nestled in the heart of Palm Springs’ vibrant Uptown Design District, TRIO is more than just a restaurant—it’s a celebration of style, history, and flavor. Housed in the iconic 1953 Turonnet building, once a bustling bank, the space is a true mid-century modern gem designed by renowned architects John Porter Clark and Albert Frey. Today, TRIO honors that legacy by blending clean architectural lines and vintage charm with chef-driven California cuisine and warm, genuine hospitality. As they perfectly put it: Come for the style, stay for the flavors, and leave with memories worth savoring. We hadn’t been there in a couple years but noticed the remodeled interior and more beautiful atmosphere and decor.
From the moment we arrived, we were greeted with warmth and enthusiasm by manager Tony, who made us feel like welcome guests rather than just patrons. He shared some exciting updates, including a new prix fixe menu and expanded catering services—both of which reflect TRIO’s commitment to evolving while keeping quality at the forefront.
Our evening was made even more memorable thanks to our incredible server, Dominic, who helped us navigate the menu with expert recommendations and thoughtful pairings.
We began with the Ahi Tuna Tower, a colorful and fresh starter featuring cucumber, mango-papaya salad, avocado, and crisp sweet potato chips, all elevated by a flavorful wasabi soy emulsion. Alongside that, we indulged in the House-Made Biscuits—buttery, cheesy, and packed with comforting Old Bay flavor, perfectly complemented by a velvety compound butter. It was an instant favorite.
For our salad course, we chose the Heirloom Tomatoes, beautifully plated with creamy burrata, spicy arugula, chewy farro, grilled sourdough, and fragrant herbs. Every bite felt like summer on a plate—vibrant, fresh, and well-balanced.
For our entrees, we enjoyed a trio of standout dishes:
The Wild Mushroom Ravioli was rich and comforting, filled with ricotta and spinach, finished with burrata and a deeply flavorful wild mushroom Marsala sauce.
The Branzino, cooked to perfection, was served with seasonal vegetables and brightened by capers, a whole grain mustard vinaigrette, and fennel herb oil. It was light yet satisfying—a great choice for a warm evening.
Side dish of The Spiced Carrots were a surprise standout—tender and beautifully seasoned, served over lemon sumac yogurt and topped with pistachios and herbs. A perfect side or small plate.
We couldn’t resist dessert, and we’re glad we didn’t. The Sweet Potato Cheesecake was luxuriously creamy, with a graham cracker crust, toasted marshmallow topping, and a drizzle of caramel sauce—decadent but not overly sweet. We also shared the Dutch Apple Pie, topped with a spiced streusel and paired with salted caramel gelato, which brought a nostalgic, cozy end to the meal.
To drink, we started with the Blue Hawaiian—a tropical blend of Bacardi Rum, Blue Curaçao, pineapple juice, lime juice, and lemon juice. It was bright, refreshing, and perfect for the desert setting. We also tried the Date Night, a well-balanced cocktail with Bulleit Whiskey, fresh lemon juice, rosemary, and date syrup that added a warm, earthy depth to the evening.
From start to finish, TRIO delivers an experience that feels thoughtfully curated and genuinely warm—a rare combination of architectural elegance, top-notch service, and crave-worthy cuisine. Whether you’re a local or visiting Palm Springs, this is a spot you won’t want to miss. We’re already planning our return visit.
Co-written by Marie Llug