Tahoe restaurants

Tahoe restaurants RE-INVENTING AND INNOVATING IN UNUSUAL TIMES

Innovation and re-invention are some of the methods restaurants must use to stay relevant. Keeping up with current food trends is imperative to keeping customers engaged and in creating a great dining experience. But 2020 has been unlike any year we’ve encountered. COVID-19 has changed everything.

While many people remain on edge and are staying closer to home, summer in Tahoe was anything but slow. People moved from the cities and bought homes

STORY BY PRIYA HUTNER

“ ere are three to four new items weekly. People order three to ve meals a week,” says Bellas. She, along with her chef Frank DeSoutte, create menus that o er a global theme. With Asian, Korean Bulgogi and curries, they have a selection of bowls, including vegan bowls, Kale Caesar Salad bowls and their wildly popular ramen bowls that you can add a protein to like salmon or shrimp.

What does it take to survive these times? How do restaurants shift? People are tired

With outdoor dining, a great to-go menu and a sh and seafood market, Morgan’s is doing well, but Whitney is concerned with winter around the corner how the cold will a ect the town and other restaurants who have relied on outdoor dining.

“Everyone is doing well right now. ere has been more business in town, but once it snows what’s going to happen?” he asks.

Ed Coleman of Christy Hill in Tahoe City and co-owner of Pianeta in Truckee vigilant and maintain all safety protocols to keep their sta and patrons safe.

Both Whitney and Coleman mentioned the terrible shortage of labor in Tahoe. It’s one of the more critical issues for restaurant owners. With the lack of a ordable housing, many of their sta are driving in from Reno. e South Lake Restaurant Association meets every two weeks and brainstorms how restaurants can sustain and best serve the South Lake area this winter.

“ The last seven months have been very busy.

Last Saturday was our busiest Saturday in the last seven weeks.

October and November are generally slow.”

–Shawn Whitney

here while second homeowners relocated to their mountain homes. And most restaurants have been seemingly busy, albeit not without their challenges.

Restaurants around Tahoe took to outdoor dining space and made concessions with limited indoor seated. Many of the establishments around the lake are maintaining some semblance of business as unusual. In contrast, others have closed their doors and some brave souls have opened a new business during these uncertain times.

Janet Bellas of Bella A air Catering has been catering for 35 years in the North Tahoe area when the pandemic struck. She reinvented her catering business this July and opened Parsley Fresh Eats in Crystal Bay, Nev., a takeout-only meal service. Customers order online and pick up their meals. Parsley o ers soups, salads and unique and healthy bowls that can be eaten either for lunch or dinner. e menu items are organic and nutritious.

of cooking at home. ey are looking to be cooked for and served.

Shawn Whitney, owner of Morgan’s Lobster Shack in Truckee, worked hard all summer and is still working hard now as fall is in full tilt.

“ e last seven months have been very busy. Last Saturday was our busiest Saturday in the last seven weeks. October and November are generally slow,” says Whitney, who adds, he doesn’t see it slowing down any time soon.

He attributes some of the booming business to the beautiful fall weather, but it’s de nitely the pandemic that is driving it.

“COVID is the biggest push. We have more homeowners that have moved here with families that are working from home,” he says.

Lobster rolls, sh and chips and grilled salmon or halibut on a salad are some of the restaurant’s best sellers. Whitney has seen an increase in sales not only in their takeout menu but their fresh sh market, as well.

“We have a good product and quality fresh sh,” he says.

Parsley’s takeout, to-go bowls: LEFT: Chicken Kimchi Soup (left) and Vegetable Posolé; RIGHT: Basil Chicken Stirfry & Caulifl ower Rice | Courtesy of Parsley Fresh Eats

echoes a similar sentiment. Summer has been good to both restaurants in light of the pandemic. After closing in March, Christy Hill reopened and o ered a scaled-down takeout menu with meal kits o ering dinners such as Osso Bucco and lasagna.

“Once we got the green light to reopen to 50 percent, we trained our sta with protocols to be as safe as possible. We moved outdoors and used the Sand Bar for more dining,” says Coleman. ey hired some strong young people to help run food.

“We’ve had a really busy summer. Pianeta had a busy summer as well and sold out nightly,” says Coleman.

In November, Christy Hill will be adding a sunset menu o ering from 4 to 6 p.m.

With the impending winter, Coleman says they’ll consider outdoor seating with heaters at Christy Hill and possibly at Pianeta. Both restaurants will o er a limited takeout menu. e most important thing for Coleman is that they remain

LEFT: Morgan’s bestselling lobster roll; RIGHT: Morgans Chowder in a Bread Bowl. | Courtesy Morgan’s Lobster Shack

“Restaurants were slammed this summer even overwhelmed at times by the amount of business they saw. Winter puts a wrench in the whole situation. e restaurants are working as one community and sharing their creative ideas,” explains Annie Handrick, communications and marketing director for the South Lake Tahoe Chamber of Commerce.

Some restaurants have installed air ltration systems in their establishments, she said, while others explore tents and heaters for outdoor dining this winter. Handrick says that creative ideas and collaboration are impressive as restaurants in South Lake explore ways to operate in the face of a pandemic this winter. ere’s so much uncertainty and change in the air; many restaurants are working hard to re-invent themselves and serve the Tahoe community. From exploring takeout menus to adding canned cocktails to their menus, restaurants are trying to create a new normal in very strange times. For those of us who love the Tahoe Sierra in winter, maybe eating outdoors in the snow might be a new way to dine. 

Priya Hutner is a writer, personal chef and workshop facilitator. She is the owner of the Seasoned Sage, which prepares organic artisan meals for dinner parties and events. She also offers in-home cooking classes, parties and local pop up dinners. As a breath meditation teacher and long-time yogi, she facilitates workshops and classes that focus on gaining a deeper awareness of self. Send story ideas to priya@tahoethisweek.com. | (772) 913-0008, pria78@gmail.com, seasonedsage.com

the tahoe foodie

Dine-In Outdoor Seating Take-out Delivery Catering Happy Hour Dine-In Outdoor Seating Take-out Delivery Catering Happy Hour

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Anne Artoux (530) 546-5995, ext. 110 anne@tahoethisweek.com

Morgan’s Lobster Shack

& Fish Market Seafood Morgan’s brings you the freshest seafood and produce available. With fresh fish arriving almost daily and locally grown produce when in season you’ll be sure to fi nd something new and delicious. We love traditional East Coast fare; lobster rolls, fried clams, and haddock, and wanted to share these tasty treats with our friends out west. Named Top 24 Lobster Rolls in American on Yelp!

10089 West River St. | Truckee, CA (530) 582-5000 | morganslobstershack.com

Spindleshanks American Bistro

Tantalizing every taste bud from breakfast to dinner, Spindleshanks has been serving loyal diners on the North Shore of Lake Tahoe for 20 years. Owner and Head Chef Steve Marks sources the freshest ingredients for his American dishes and draws upon the flavors of Asia, Europe and south of the border to make his dishes memorable. Home to some of Tahoe’s best wine pairings, a full bar and bocce courts (fair weather).

400 Brassie Way | Kings Beach, CA (530) 546-2191 | spindleshankstahoe.com

TAHOE CITY

CRYSTAL BAY / KINGS BEACH

CRYSTAL BAY

Christy Hill Modern American Tahoe’s premier dining experience, the restaurant sits just 100 feet above the shoreline of Lake Tahoe offering diners a panoramic vista. Using the freshest and finest seasonal ingredients, Christy Hill offers Modern American cuisine with refined Mediterranean influences. Diners enjoy a chance to explore fine wines from around the world with an extensive list that has received a Wine Spectator “Award of Excellence” since 1982.

115 Grove St. | Tahoe City, CA (530) 583-8551 | christyhill.com

Soule Domain Creative American

Soule Domain’s intimate restaurant deliciously combines style & romance in the cozy dining room. The Soule Domain proudly uses natural, free range, and organic meats and poultry whenever possible. Our local, seasonal produce offers the highest quality of ingredients in our dishes. Chef and owner Charlie Soule brings passionate culinary skills to create twists to traditional dishes while infusing them with infl uences from around the globe.

9983 Cove St. (Stateline Dr.) | Kings Beach, CA 530.546.7529 | souledomain.com

Parsley Global-inspired fresh eats

Parsley, a new meal experience for North Lake Tahoe, is rethinking how you dine. Mouthwatering meals to go! Order food for now and later. Ready to eat or easy to heat. Online ordering is a cinch and pickup scheduling a breeze.

22 Highway 28 | Crystal Bay, NV (775) 831-3663 | parsleyfresh.com

Las Panchitas Fine Mexican

Las Panchitas is a family-owned establishment serving traditional Mexican food to locals and visitors to Lake Tahoe since 1982. From tacos and fajitas to a long list of house specials, Las Panchitas serves up meals that are satisfyingly delicious and easy on the wallet. Wash your meal down with a frosty margarita.

8345 North Lake Blvd. | Kings Beach, CA (530) 546-4539 | laspanchitas.com

TRUCKEE

El Toro Bravo Mexican

Located in historic Truckee, El Toro Bravo has been serving authentic Mexican cuisine and cocktails since 1988. El Toro Bravo both in Capitola (50 years) and Truckee (28 years) were started by Delia “Grandma” Rey. Creating a menu from recipes that she grew up with, El Toro Bravo is now into its third and fourth generations as family-owned and run restaurants. When you enter El Toro Bravo you are coming into our home and treated as family. Benvenidos y Gracias!

10186 Donner Pass Rd. | Truckee, CA (530) 587-3557 | etbtruckee.com

Jason’s Beachside Grille American

Jason’s Beachside Grille located in the heart of King’s Beach in North Lake Tahoe is a family-friendly American restaurant offering lake views on our scenic lakefront deck and grassy sandbar area. Savor American classics like prime rib, steaks, baked chicken, baby back ribs, salads, and more. Full bar and kid’s menu.

8338 North Lake Blvd. | Kings Beach, CA (530) 546-3315 | jasonsbeachsidegrille.com

LAKE TAHOE

Louis Phillips Sommelier Services Lou Phillips is a Level 3 Sommelier offering Sommelier Services to a variety of clients including establishing wine collections, representing your collection sale, staff training and more.

Tahoe & Truckee (775) 544-3435 | wineguru123@gmail.com

Lanza’s Restaurant Italian

Lanza’s is a family-owned Italian restaurant located in Kings Beach/Tahoe Vista in North Lake Tahoe. Known for delicious, traditional, Italian dishes and huge portions, you simply cannot go home hungry. With a kid’s menu, gluten-free menu and full bar, it’s no wonder Locals Love Lanza’s.

TRUCKEE

The Seasoned Sage Meal Delivery

The Seasoned Sage is available to prepare dinners for your family, host your next dinner party or cater your special event specializing in themed-dinner parties, Ethnic cuisine, simple elegant meals, healthy organic dinners, or diet-conscious cuisine. We design and create dinners for all occasion and take the stress out of entertaining. Specializing in Asian Fusion, Vegetarian, Vegan, and Mediterranean.

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For every $35 donated, you will have a chance to win. The more you donate the better your chances for bringing home an Andy Skaff painting. Donations are not tax-deductible. No purchase necessary, donations only. the lucky recipient of the painting will be notified by email on November 9th.

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