TRIO

Palm Springs is a haven for mid-century modern design and TRIO is no exception. Located in the Uptown Design District, the1953 building was designed by renowned midcentury modernists, and architects, John Porter Clark and Albert Frey.

Trio Palm Springs is a modern showcase for chef Jeremy Loomis’ house made pastas and vegetable forward, farm-inspired dishes. 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. His cooking is focused on locality and seasonality to showcase the array of high-quality ingredients gleaned from California’s prolific ranchers, farmers, and fishermen.

The meal begins with starters including house made biscuits, Ahi Tuna Crudo, A5 Beef Carpaccio, Crab Croquettes. Mains (Kurobuta Pork Chop, Jidori Half Chicken, Diver Scallops) build the framework accompanied by Loomis’ house made pastas and of-the-moment vegetables.