The culinary philosophy, like that of all of Newport Restaurant Group restaurants, is guided by locally-purchased, locally-supported and organic whenever possible. The menu reflects authentic New England seafood offerings with South County influences and ingredients, as well as steaks and chops and house-made pastas inspired by the Mediterranean.

The culinary talents of Executive Chef Maria Evans, formerly of Castle Hill Inn & Resort, shine through Trio’s expertly crafted menu, created in collaboration with Newport Harbor Corporation’s Culinary Arts Director, Casey Riley.

An inspired selection of appetizers, salads, pizzas, house-made pastas, seafood and wood-fired entrees is perfectly complemented with a global wine list, featuring more than 100 fine labels including 24 by the glass.

Trio brings the warmth and tradition of Sunday’s family dinner back en vogue. The perfect gathering place for families and friends, Trio’s essence hearkens back to traditional roots with an updated twist. An open-air kitchen is surrounded by the cool, saturated hues reminiscent of a true seaside eatery, intermingled with a nod to the restaurant’s core European influences, while al fresco dining can be enjoyed against the backdrop of Narragansett Bay, just steps from the beach.