Although new to Park City, Café Trio’s two other locations have been stalwart favorites on the Salt Lake City restaurant scene for 15 years. “We’re excited to be here,” says Director Dan Camp. “Our goal is to provide a friendly haven for locals, a place where families can come during the week, where couples can have romantic dinners and everyone can experience great service and quality food ‘cooked up’ by longtime chef, Logen Crew.” Th ink Cheers, the old sitcom about a welcoming watering hole “where everybody knows your name.” Manager and Sommelier Jim Santangelo agrees. “We want to be part of the community and enjoy personal relationships with our customers.”

Chef Crew’s goal is to “make people happy.” His passion for cooking is evident in the delicious seasonal menu of small plates, pizzas, entrées and desserts. Café Trio serves lunch, dinner and weekend brunch. Or, order their Family Meals to go—the perfect solution for busy Parkites or sapped skiers who just want to cozy at home by the fire aft er a long day.

Café Trio’s hearty wine list is grouped by price ($7-9 per glass; $45-65 per bottle) and premium selections by the glass. “We want customers to be able to experience good wines without about expense,” says Jim. Try fun options like Rosé All Day, a fl ight of three Rosés paired with small plates; or Flight & Bite, a sampling of three wines served with small bites; or the après ski menu in the lounge served daily. Join Dan, Jim and friends at new monthly wine/liquor pairing dinners–a four-course fi esta for up to 48 people begin-ning in their spacious bar and continu-ing in the private dining room. Guest speakers from High West Distillery, Squatters and select wineries lead discussions on whiskey and wine/beer food pairings. Reservations are required.

In addition to the moderately priced menu, Café Trio has also made a commitment to the community by recycling as much as possible. “By offering wines on tap, the wine stays fresher and we’re minimizing our footprint by reducing the energy needed to manufacture and ship, store and salvage glass bottles (26.4 bottles per wine keg) and packaging.

“We believe in what this restaurant does,” says Dan, “serving great food at affordable prices in a lively fun atmosphere.”

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