We loved the bright and creative atmosphere here, but unfortunately the food doesn’t quite reach the same level of greatness.
I really enjoyed my specialty cocktail as we digged into our starters: fried artichokes with a caper aioli dipping sauce that was pretty good; the generous order of fried calamari with a thai dipping sauce was even better. Unfortunately, our entrees weren’t quite so successful. Pan-seared scallops with a honey-mustard seed vinaigrette were almost cooked enough and had a bit of a strange, unidentifiable aftertaste. My partner’s roasted salmon with a crusted horseradish cream sauce was just okay. Oddly, both the scallops and the salmon were topped a mound of steamed broccolini. It didn’t make for an appetizing presentation, and it tasted even worse. It just seemed like this bitter vegetable was added as an afterthought without any consideration regarding how it might taste in the context of each plate. Weird. On the other hand, the dessert was a very tasty signature dish on the menu: the Trio Nut Torte, a delicious combination of hazelnuts, pecans, walnuts, caramel, and chocolate.
Service was pleasant, but a little green. The vibe was very informal and fun. The meal was well paced, never rushed, but not too slow either. Overall our experience was good enough that we would definitely give Trio another chance next time we are in Palm Springs. Perhaps we were expecting too much, based on other reviews we have heard. Maybe we’ll try something other than the seafood entrees in the future. For now, we can’t honestly give it a strong positive review based on our first visit.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.