Eat Drink Shop Live

October 12th, 2025|From the Restaurant|

Pumpkin spice espresso martinis are back for the season! Made with house made pumpkin spice syrup 🎃

October 11th, 2025|From the Restaurant|

We can’t get enough of our classic Reuben with corned beef, sauerkraut, and Emmentaler on marble rye with 1000 Island dressing - available through next Sunday, October 19th!

October 10th, 2025|TRiO News|

We’re kicking off Oktoberfest at TRiO today! Pop in and enjoy some delicious German food and drink specials through Sunday, 10/19. Ein Prosit! đŸ»

October 9th, 2025|From the Restaurant|

Another autumnal take at TRiO: Red Wine Braised Short Ribs - with sautéed beef tallow rosemary garlic fingerling potatoes, swiss chard, cherry tomatoes, and butternut squash

October 8th, 2025|Events & Music, From the Restaurant|

Join us for another delicious 5 course wine dinner featuring 6 wine pairings from Argyle winery in Willamette Valley, Oregon. Call to reserve your spot!

October 7th, 2025|In the Market|

Looking for an alternative buzz? We’ve got an array of THC infused spirits and social tonics available in retail. Come check ‘em out!

October 6th, 2025|From the Restaurant|

It’s here! Our fall menu has landed and this is just one of many delicious additions - Butter Seared Scallops with sautĂ©ed black-eyed peas, farrow, and swiss chard with a

October 5th, 2025|From the Restaurant|

It’s a beautiful day for our Crab Cake Benedict. Brunch served until 3pm today!

October 4th, 2025|TRiO News|

We’ve got your weekend plans covered. Open 11-9pm daily đŸ»

October 3rd, 2025|TRiO News|

Mark your calendars and get out your lederhosen! Oktoberfest kicks off next Friday, October 10th - featuring drink and food specials which will be served through Sunday, October 19th đŸ»

October 2nd, 2025|From the Restaurant|

Our fall menu is almost ready for you. Coming Monday, 10/6. Come get the last of your summer favorites!

October 1st, 2025|TRiO News|

Today’s special: Seared Halibut with garlic rosemary roasted fingerling potatoes, sautĂ©ed snow peas, and carrots over a roasted red pepper cream sauce

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