I sometimes ask servers at restaurants whether this or that on the menu is made from scratch or whether it is ordered frozen from some other place. Recently one upscale place admitted they serve dolmas (stuffed grape leaves) from a jar; another fairly costly place admitted their desserts come frozen from Dallas. Trios, on the other hand, a place which creates new menus roughtly each month (with some standbys remaining constant), cooks from scratch, including a slew of pretty amazing and beautiful desserts. The restaurant began about 30 years ago, the creation of Capi Peck, who with two partners, opened a deli and lunch room based on Capi's family menus. The restaurant evolved into an upscale lunch and dinner experience which also caters many of the top events in the city. They also have a healthy bent, despite their famous array of dessert tray options. They are one of the few places which create a special and different vegetarian option on the menu each month. The restaurant is handsomely decorated with original art, and with a nice terrace for outdoor dining. The menu is varied so it can appeal to a wide variety of diners. There are several international dishes such as curries, and they have the best chicken enchaladas in town. You can go to Trios hungry or not, coming away with one of the best salads in town or a full multi-course meal. We were not too hungry last night, shared an entree, had soups and salads. It is not for those who are just searching for steak and potatoes, but for those looking for quality and inventive menus, it is among the top three or four in Little Rock.