View from the dining porch at Six Peaks Grille
This summer, I traveled to Reno, Nevada to visit my mom. We ventured out to visit Lake Tahoe for a couple days at the Squaw Creek Resort. We weren’t prepared for how gorgeous the scenery was!
To top it all off, the resort has a fine dining restaurant called Six Peaks Grille. Six Peaks Grille uses regional ingredients from the surrounding Northern Lake Tahoe area. Their exquisite cuisine is topped only by their astounding views, which is saying a lot in the picturesque Lake Tahoe.
Six Peaks Grille
Sparkling water and an outdoor fireplace to balance the night breeze on the dining deck.
My mom ordered the Steak Salad, which consisted of garden greens, Shaft’s blue cheese, carrot reduction, and citrus vinaigrette. She ordered it well done and it came out perfectly charred while still maintaining a ton of flavor within the steak itself! the presentation was gorgeous as well, with a splash of color from the carrot reduction.
I was torn between ordering the Beef Tenderloin and the Chilean Sea Bass. I’m sure the bass is good as well, but I was SO thrilled with my choice to go with the Beef Tenderloin.
My plate came complete with crispy potato (beneath the beef), baby carrot, fava bean, garlic puree, and bone marrow butter on top.
My dish was mind-blowing. With the views that surround Six Peaks Grille, they really could get away with a mediocre chef. But Chef de Cuisine Chad Shrewsbury truly goes above and beyond, creating each dish as a masterpiece for the palate.
It may seem small, but that much tenderloin is very filling. I ordered it medium, and it was just filled with amazing flavor. The crispy potatoes (under the beef), had a delicious and subtle spice to them.
Dipping the potatoes and the tenderloin into the garlic puree perfectly complemented their flavors without being too overpowering. The veggies were a great counterbalance to all the heavy ingredients. You could tell that a lot of thought and care went into this dish.
The view from our table.
LOVED the presentation of our dessert! Dessert was Lava Cake with a scoop of vanilla ice cream and stone fruit. The lava cake with vanilla was delightful, but the stone fruit had what appeared to be some sort of tiny web or fungus in it! I wasn’t too thrilled about that, but everything else was amazing.
You can see the ice cream is already melting – that’s because it was over 90 degrees out that night!
Overall, Six Peaks Grille went above and beyond all expectations we had for a resort restaurant. The only hitches we noticed were the web in the stone fruit and the fact that there was no vegetarian option for dinner. Coming from San Francisco, it’s odd to see a menu without a vegan option, much less vegetarian.
Nonetheless, the food was grade A in terms of flavor and presentation, the service was attentive, and the views were spectacular. As long as you’re a carnivore or omnivore, you’ll be delighted here for sure.
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