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. In the fall of 2008, Capi's, our new restaurant in Pleasant Ridge Town Center, joined the family.
"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.
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. Partner Stephanie Caruthers started at Trio's as a baker in 1987, and directs the Catering Department. Partner Robin McCreight joined Trio's in 1991. Her boundless energy helps keep the fires burning at Capi's. 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 and Capi's. We all believe that ideal is the key to our success. And, of course, there's the food!
Capi and Brent's philosophy regarding hospitality focuses on the theme of the heart and hearth of Trio's. First and foremost, they want to convey that diners at Trio's are guests in their home. It is the place where anyone can come in, sit down, and feel right at home with a steaming bowl of Chicken and Dumplings for lunch or a perfectly seared piece of ahi tuna for dinner.