CMstory by Jorge Perezchica
photos courtesy of TRIO Restuarant
TRIO, a Palm Springs staple, recently celebrated its 14th anniversary with a revamped interior that pays homage to the city’s mid-century modern design. Owner Tony Marchese describes the transformation as a shift from the vibrant, high-energy palette of 14 years ago to a modern-day classic look. The updated ambiance, featuring warm colors and minimal high-quality artwork, complements TRIO’s commitment to fresh, local ingredients and a culinary narrative that emphasizes simplicity and clean flavors.
The iconic Turonnet Building, designed by Albert Frey and John Porter Clark in 1953, serves as a historical backdrop to TRIO’s dining experience. Tony Marchese explains that the renovation aimed to highlight the building’s iconic details, including concentric metal circles and the use of travertine marble. The incorporation of these elements adds a touch of heritage to the dining room and patio, creating a seamless blend of history and modernity.
TRIO’s bar, curated by Operations Manager Chris McElroy, offers a delightful array of signature cocktails. Favorites like “PSP” and “Date Night” showcase local spirits and ingredients, with the latter featuring dates from Aziz Farms in Thermal. Additionally, the bar collaborates with North Shore Living Herbs + Greens to create monthly specials, exemplifying TRIO’s commitment to local partnerships and unique flavor profiles.
Executive Chef Jeremy Loomis, who moved to the Coachella Valley in 2022, brings bold flavors and simplicity to TRIO’s menu. The emphasis on locally sourced ingredients from Aziz Farms and the Santa Monica Farmers Market reflects Jeremy’s dedication to the vibrant farm scene in California. He aims to showcase the diversity of California’s cultures through a menu that’s both modern and approachable, encouraging shared dining experiences.
Jeremy’s culinary philosophy centers on simplicity while incorporating diverse cultural influences. As TRIO looks ahead, Jeremy envisions pushing culinary boundaries and incorporating preservation methods for hyper-seasonal produce. The goal is to transition towards smaller plates with a focus on 4-6 high-quality ingredients, aligning with evolving culinary trends and offering guests a unique and engaging dining experience.
I’ve learned that putting an emphasis on bold flavors but keeping it simple seems to be a winning recipe for cooking in the Valley.
Jeremy Loomis
In addition to its culinary offerings, TRIO Restaurant actively engages with the local community by participating in various events throughout the year. From the glitz of the Palm Springs International Film Festival to the celebration of mid-century modern design during Modernism Week, TRIO embraces the vibrant culture of Palm Springs. The restaurant also hosts interactive workshops, such as pasta making cooking sessions, fostering a sense of culinary exploration among guests. Furthermore, TRIO proudly showcases its creations at the Palm Desert Food & Wine Festival, further solidifying its commitment to showcasing the best of California cuisine to both locals and visitors alike. Check TRIO’s website for upcoming Special Events.
Read on for our interview with TRIO Restaurant: Tony Marchese, Owner, Chris McElroy, Operations Manager, and Executive Chef Jeremy Loomis.
Coachella Magazine: TRIO’s interior underwent a significant renovation. How did the mid-century modern design of Palm Springs influence the restyling of the restaurant, and how does it complement the culinary experience?
Tony Marchese, Owner TRIO: The original interior was Palm springs 14 years ago bright colors: (orange) high energy, with some whimsical movements. Today, TRIO has more of a modern-day classic look with plants, warm colors, minimal high-quality artwork. The updates complement our fresh local approach to simple and clean flavors, that tells a story on the plate.
CM: The Turonnet Building has a rich history. How did you integrate the building’s architectural legacy into the overall dining experience at TRIO?
Tony Marchese: With our renovation, it was important to highlight the iconic details of the building when it was designed by Albert Frey and John Porter Clark in 1953. The fabulous, concentric metal circles were used as screen and design feature in front of the window on the outside. It is prominent in the dining room looking to the south and across the roof line. Travertine marble was used of the outside of the building, and there is a safe that you can see when you are on the patio when the building was a bank.
CM: The bar at TRIO offers a curated list of cocktails. Can you highlight a couple of your favorite signature cocktails and the inspiration behind them?
Chris McElroy, Operations Manager: PSP — Racquet Club Vodka (local), Mathilde Poire Liqueur, St Germain, Fresh Lemon Juice. We have a great relationship with Racquet Club Spirits, a local spirits company. We love their vodka and this cocktail is a favorite. It is inspired by the Palm Springs Airport (PSP), since TRIO will be opening there in 2024.
Date Night — Bulleit Whiskey, Fresh Lemon Juice, Rosemary and Date Syrup
Dates are grown locally, and we partner with Aziz Farms in Thermal for fresh dates that we make into a syrup for this cocktail. Chef Jeremy and his team also use them in dishes.
Each month, we also partner with North Shore Living Herbs + Greens to create a unique cocktail that highlights their herbs. In past months, we have featured basil, sage, rosemary. In January, their mint is the star of a delicious Blood Orange Mojito that can be made with or without alcohol ( if one is taking part in Dry January).
CM: What inspired your move to the Coachella Valley in 2022, and how has the local environment influenced your approach to cooking at TRIO?
Executive Chef Jeremy Loomis: I moved to the Coachella Valley from San Diego in support of my wife’s career progression. I’ve learned that putting an emphasis on bold flavors but keeping it simple seems to be a winning recipe for cooking in the Valley.
CM: With TRIO’s emphasis on California’s vibrant farm scene, can you share some specific ingredients or local producers that have become central to your culinary creations?
Jeremy Loomis: We are using whatever we can get our hands on from Aziz Farms (Flashy Trout Romaine, Honeynut Squash, Swiss Chard, Dates, Radishes) and also pulling a lot from the Santa Monica Farmers Market from Central California farmers. I’m looking forward to meeting and building relationships with other local farms/farmers as time goes on.
CM: The menu reflects a blend of California’s diverse cultures. How do you approach incorporating these cultural influences while maintaining a modern and approachable style?
Jeremy Loomis: I think it’s important to showcase the panoply of cultures in California through differing styles of food, while maintaining a level of simplicity to keep unfamiliar guests engaged and wanting to try something new.
CM: The menu encourages a shared dining experience. Could you elaborate on the concept of weaving an interactive experience through dishes meant for sharing?
Jeremy Loomis: When I go out to eat, I try to order as many items as I can, relative to how hungry I am. I find it boring to order something just for myself and be stuck tasting the same thing over and over. With the different options on the menu it’s my goal to get our guests talking about things they like to further engagement with their party and their meal.
CM: TRIO has been a part of Palm Springs for 14 years. Looking ahead, what culinary trends or changes do you anticipate in the next phase of the restaurant’s journey?
Jeremy Loomis: With a large amount of tourism supporting our business during the winter months, I’d like to continue pushing the culinary boundaries that are being tapped into already in LA and San Diego. Hopefully, start incorporating some more preservation methods of special hyper seasonal produce to spread their usage out over the year. I’d also like to continue transitioning the menu to smaller plates with more focus on 4-6 high quality ingredients and less excess “bulk”.
TRIO Restaurant
707 N Palm Canyon Dr, Palm Springs, CA 92262
Phone: (760) 864-8746