If you are a foodie planning to stay in Coachella Valley, consider one of the Palm Springs Preferred Small Hotels. Then, you will be strategically placed to visit one of our outstanding restaurants.
Lissa Gruman Public Relations invited me to dine at Trio’s in the Uptown Design District. My review is based on what I experienced.
If you haven’t been to the Uptown Design District, may I suggest you park your car and stroll down the street? This area is sometimes overlooked but shouldn’t be because it is a thriving shopping mecca.
Lining North Palm Canyon Drive vintage clothing and antique stores may hold that missing piece from your collection, while art galleries entice you with their window displays. You may have meant to order some flowers, drop into one of the floral shops, and surprise someone.
Decorating your home with a modernist theme? You will be in décor heaven, finding original and reproduction items from the 50s and 60s.
Remodeled Trio Restaurant
Trio Restaurant has been a staple place in this area for residents since 2009. However, it has recently been remodeled. I am delighted that the lighting fixture over the private dining area has not been changed, for it is unique and always draws my attention.
The long bar is still in place, where we gather to talk to the bartender who serves craft cocktails. However, the rest of the restaurant has been updated with warm desert colors and contemporary art while keeping a welcoming, casual feel.
New Chef at the Helm
Chef Gladis, the young, talented woman, has led the team to design a new menu. Yes, I said, woman Chef; few woman Chefs are leading major restaurants in Coachella Valley, so that is a reason to come and support.
However, there is a more substantial reason: her creations are both bursting with flavor and beautifully presented. Admittedly, I am a sucker for miniature flowers on food that is served to me. However, Chef Gladis takes it to a new level: miniature orchids, smaller than the tip of your small finger.
Our Dinner Menu
It is always fun to share a new experience with a friend, so there is more than one point of view.
The evening started with my favorite cocktail, an Old Fashioned. I was delighted that it was taken to a new level by being presented at the table with two people—one lighting a small fuse to produce smoke while the other ceremoniously unveiled the cocktail. I loved it!
The White Cheddar Biscuits were served with Compound butter, which I could pass on next time. My dining partner enjoyed the biscuits but agreed that the butter did not enhance the experience.
Our first course was Japanese A5 Carpaccio, which included Horseradish Aioli, Fennel, Chive, Mustard Frill, and Olive Crumbles. I loved it, and this could easily be the perfect meal for me, with a salad.
When Hamachi Crudo arrived, we both went "wow"—again, it was the presentation that was superb. It was presented with yuzu (a citrus fruit native to Asia, a cross between the Ichange Papeda and sour mandarin orange), Alice Oil, Lemon Radish, and Fresno, Chile. No, it was not too spicy, and the small bites of Hamachi (yellowtail fish) were perfect for dipping in the plentiful sauce.
Chef Gladis learned that I love beets. She smiled and said, "I know what will serve you." Then, Beet Tartar arrived, a tower of red beets that had me smiling. It was created with avocado mousse as the ingredient holding it together, fennel, chives, mustard frill, and olives crumbled over the tower. Oh my….I want more.
Ready for something familiar, a salad made of local lettuce arrived. The surprise, hiding at the bottom, was beets, apples, candied pecans, and goat cheese. Why does everything with goat cheese always taste so good?
Thankfully, I mentioned I wasn’t a squash lover—long story, I’ll share sometime—so arrived with a sampling of Oxtail Ragu Pasta instead of butter squash. Again, if I were stopping into the restaurant for a smaller, fulfilling meal, I would seriously consider it. Chef Gladis has a knack for unusually combining flavors.
Yes, we were pretty stuffed, but who turns down Dupoc Pork Chop, yam, spiced carrots, spinach, and roasted tomatillo sauce with vignette? Since the pork chop was marinated for an extensive period, it was so tender that it was no fighting to cut it into bite-size pieces. Again, the presentation was a show-stopper—picture perfection.
Room for dessert? Usually, I would say no, but now that I have experienced a meal where flavor combinations were superb and beautifully presented, how could we say no? Especially since I grew up in an apple orchard and was told the grand finale would be Dutch Apple Pie.
Yes, we were full, yet we ate the whole thing. Tart apples were used, and just the right spices were added to make it rival my mom’s famous apple pie. Trust me, I am particular, for my mom’s apple pie was known far and wide as outstanding and attracting relatives often during apple season. I think I will head up to Trio’s for the pie some evening. It was so exceptional.
Worth a Revisit
If you have been in Palm Springs and haven’t had dinner at Trio’s for a while, you should make a reservation and enjoy Chef Gladis's modern American cuisine. She has the right touch and a personality that listens well and adapts to your needs and desires.
New to Palm Springs? Make a reservation at Trio Restaurant in the Uptown District. They welcome vegans. Even if you only have time for Happy Hour, stop by. I am confident that once you try their food, you will decide to make it a memorable evening dining there with your friends.
Kathy Condon is a Travel Journalist and Award-winning Author. Her niche is luxury experiences, and she shares her experiences visiting communities and living in the shadows of small communities. Kathy@kathycondon.net
760-902-3094 www.PalmSpringsInsiderGuide.com
Yorumlar