Trio's Restaurant

Trio's Restaurant, which began in 1986 as a gourmet shop with "good food to go" along with cookbooks, coffee, gadgets, and a well-stocked deli, has evolved into one of the finest dining and catering establishments in the state. Capi Peck and Brent Peterson have nurtured Trio's from its inception. It is their "baby," and it has grown into an award-winning restaurant known for innovation and consistency. So many of Trio's loyal customers began their culinary adventures more than 20 years ago as toddlers at the Trio's table. And, for many displaced Arkansans, a visit home wouldn't be complete without a meal at Trio's with family and friends. Most important are the employees who were here almost from the beginning including Partner Stephanie Caruthers, who started at Trio's as a baker in 1987, and directs the Catering Department.  Apollos Merriweather, who many of you know from his catering work for Trio's, has been part of the Trio's team since 1988.  Our catering would not be what it is today without Apollos!  Eric Wilson began as a dishwasher in 1986!  He runs the day kitchen line and is famous for his grilled chicken enchiladas.  Tracy Long, also a former dishwasher from 1989, is one of the calm leaders of our dinner kitchen crew.  And, a few of the familiar faces of our floor staff have been with Trio's for 10+ years:  Richard LeSourd, Michelle Lee, & Lindsey Simmons. Chef Shanna Merriweather, our Executive Chef, began as an apprentice while in culinary school. She's a calm leader in the kitchen, and her culinary creativity shines throughout our menu. The "Trio's Family" extends far and wide, and Capi and Brent have successfully fostered the fundamental ideal of "hearth and home" in the staff at Trio's. We all believe that ideal is the key to our success. And, of course, there's the food! "Good" food, in every sense of the word, is what one will find at Trio's: not just tasty food, but good for the soul, good for the body, and good for the planet. We strive to use produce in season from local organic growers. We've switched to biodegradable carry-out packaging and utensils, and we discourage waste of plastic and paper bags, paper napkins, and disposable utensils. We're very proud to be founding members of the Arkansas Green Restaurant Alliance.