 |
Menu
Drink Menu
|
Map
|
Website
|
Lunch Hours
Monday-Saturday
11:00 - 2:30
|
Dinner Hours
Monday-Saturday
5:30 - Close
|
Location
Pavilion in the Park
8201 Cantrell Road
Suite 100
Little Rock, AR 72227
501-221-3330
fax 501-221-1002
email us
|
|
Trios: the Golden Mean on Little Rock Appetite.com
 Dining at Trio’s can feel like being an invited guest at a fabulous, festive dinner party. In the warm glow of butter-yellow walls that display vivid original art, patrons wave, smile and chat with each other and with wait staff as if they’ve known each other for years. In fact, many of them have. The restaurant has been operating in the same location for over 20 years, and is still directly managed by founders and co-owners Capi Peck and Brent Peterson.
With an atmosphere that is intimate, but not cliquish; a menu that combines classics with creativity; and service that is always gracious, never pretentious, Trio’s seems to have achieved the golden mean. Peck attributes success to balancing consistency with flexibility.
 “We base our specials on what’s good and what’s available,” she says, referring to the lunch specials that change daily, and dinner specials that change weekly. “That lets us take advantage of what’s in season.” an example is Trio’s signature dessert, a “true southern” strawberry shortcake, available from spring through summer.
“People start calling in January for it,” says Capi. But at Trio’s, no berry is served before its time.
The theme of “fresh and good” is the thread that binds the eclectic menu together. In addition to the frequently changing specials, there are the mainstay offerings that have stood the test of time. Peck’s Special Salad, for instance, is from a Peck family recipe, as is the Bing Cherry Jell-O that accompanies the Chicken Salad plate (along with a slice of homemade banana bread for a truly retro touch).
 As Capi points out, “There aren’t many places you can have Jell-O and fried green tomatoes at the same table where someone is eating Thai curried fish.”
To complement the varied menu, Brent has developed an extensive wine list, which he calls, “one of the most affordable in the city,” and trains the staff in wine and food pairings every other week. Recently, Trio’s added a comfortable bar area where patrons can enjoy specialty cocktails, appetizers (like Mediterranean Salsa, made with sun dried tomatoes, pine nuts and olives), and coffees brewed from locally roasted beans that are ground fresh daily.
A brick patio sheltered beneath a wooden pergola seats up to 40 for outdoor dining, and a spacious and well-appointed room is available next door for private events seating up to 80. Trio’s does full catering for both public and private affairs, from a separate, extensive catering menu.
“No place can be all things to all people,” admits Capi, with a grin. “But we come close.”
|
