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Restaurants & Bars

Sol Y Lago Tahoe

RevrendAndy | Jun 9, 2006 03:33 PM

A new jewel in the crown of Tahoe restaurants has recently opened in the Boatworks Mall in Tahoe City. Sol y Lago is billed as Sierra Latino cuisine, but a more apt description would be Nuevo Latino. This bears no resemblance in any way, shape, or form to the Hacienda, which previously occupied this space. The food is brilliantly executed. Almost every table has beautiful views of Lake Tahoe thru huge picture windows. Dining al fresco is available.

Ms. Rev and I dined on “Totally Topless Tuesday,” allowing us to sample a large portion of the menu for approximately $6.00 per appetizer portion. This has recently been discontinued, however tapas will be served in the bar. I’m not sure how extensive the tapas menu will be.

Almost everything was wonderful. Our two seafood dishes were cooked perfectly, moist and flaky. Anything fried was as crunchy and greaseless as you’d find at your favorite southern joint. The sauces were ethereal. Here’s a list of dishes I recommend: Asparagus soup with toasted quinoa and chive oil, Grilled Hawaiian ono with pumpkin seed pesto and roasted tomato coulis, English pea and queso fresco empanaditas with guajillo chili sofrito, Choux de Bruxelles-brussel sprouts tossed with applewood smoked bacon and confit garlic, Herb poached California halibut with chili kissed fumet and Parisian potatoes, Grilled rib eye with papas ala pampa, and Chicaharones del Pollo-spicy strips of chicken with cilantro yogurt sauce. We finished with a refreshingly light grilled pineapple and house made ice cream with caramel. Tostones were the weakest dish. I enjoyed the Meyer lemon aioli, but the plantains were blah.

The wine list is terrific! There is a nice selection of Spanish and South American Wines by the glass or bottle. If you must have Chardonnay or Cab, it’s available, but you can also sample more interesting grapes such as albarino, malbec, and tempranillo. I urge you to be adventurous. My only criticism of the restaurant was the cocktails. The mojito needed a little tweaking and the caipirihna was possibly the worst I’ve ever had. I sent it back.

Sol y Lago has the talented, San Francisco chef Johnny Almilla creating his masterpieces in the kitchen, and restaurant savvy Brian Reccow running the front. In an area known for steak and potatoes, let’s support a restaurant with cutting edge cuisine and a different concept.

Link: http://www.solylago.com/

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