Our History
Trio’s Restaurant began in 1986 as a gourmet shop with “good food to go” – along with cookbooks, coffee, cookware, specialty foods, and a well-stocked deli. Since then it 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 and grown the business into an award winning restaurant and caterer known for innovation and consistency.
Key to the success of Trio’s are the employees who were here almost from the beginning including Partner Stephanie Caruthers, who started at Trio’s as a salad maker & baker in February of 1987. General Manager, Catering Manager, and Number Three are just a few of her titles.
Chef Shanna Merriweather, our Executive Chef, began as an apprentice in 1998 while in culinary school. Her culinary creativity shines throughout our menu, and she’s an important part of our catering team.
Apollos Merriweather , Kitchen Manager, whom many of you know from his catering work for Trio’s, has been part of the Trio’s team since 1988. Apollos has had three sons work at Trio’s over the years. Trio’s trajectory of success is in lockstep with the tenure of Apollos managing the day kitchen! And, yes, he & Shanna are happily married working side by side.
A few of the familiar faces of our front-of-house staff have been with Trio’s for 10-25 years: Richard LeSourd, Michelle Lee, Amy Plumlee, Robin McCreight, Ashlee Broussard, Wayne Pyland and Jorge ‘Toro’ Ventura.
Thank you for visiting Trio’s… where innovation and tradition come to dine!
Trio’s is proud to be certified by the city of Little Rock’s Green Restaurant Program!
Learn more about this program here:
City of Little Rock’s Green Restaurant Program
