Frommer's Review
Wolfdale's has long been one of Tahoe's finest restaurants, where everything from focaccia to sausages, smoked fish, and desserts is prepared in-house. Chef-owner Douglas Dale knows how to put an international spin on regional ingredients, fusing flavors and textures of the East and the West. Although the menu changes frequently, dinner might begin with soft-shell crab tempura, or a spinach salad tossed with smoked local trout, olives, and grated eggs. Main courses are equally inventive, such as grilled elk chop with braised winter vegetables and wild local elderberry sauce, seared Alaskan halibut with green Thai curry broth, and grilled filet mignon with sautéed chanterelles and butternut mashed potatoes. I prefer to dine at the small bar, but if it's nice out, request a table on the outdoor deck.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
