By Priya Hutner ·
Tasting the new ·
I had the most fabulous time at Jake’s on the Lake recently. I was invited to participate in Jakes pre-summer employee lunch when Executive Chef Scot Yorkey introduced the restaurant’s new menu. What a blast.
Marketing manager Christina Perry was an awesome and upbeat host. Perry and general manager Jeff Hill showed me around to see what’s new. Jake’s has made some considerable upgrades.
“After 37 years, we are in the midst of a new era. The renaissance of Jake’s celebrates our heritage while looking to evolve and keep our scene fresh,” Jeff explained.
They’ve created a cozy lounge area with two TVs and added an outdoor bar area where guests may enjoy a summer cocktail, lounge on blankets, play games and enjoy the lakefront view.
With an extensive bar, diners may order Deschutes Red Ale, served exclusively at Jake’s. Bar manager Rylan Cordova makes a tasty Kombucha Cocktail, called the Chambucha, with a Bella Bucha honey rose Kombucha, produced locally, hibiscus syrup and Poema. Jake’s signature cocktail is the Mai Tai. Both cocktails were fresh and delicious and perfect summer drinks.
I went upstairs with Christina and Jeff to peruse Jake’s expanded lakefront dining area and taste some of the new fare on the menu. The feast laid before us was out of this world.
Salad Nicoise ·
Jake’s Salad Niçoise was one of the best I’ve ever tasted prepared with seared Ahi, green beans, egg and greens, fingerling potatoes and dressed with a light dressing; this was a perfect salad. Jake’s brought Surf and Turf to a new level serving Durham Ranch Elk, prepared medium rare, cooked in a red wine demi-glace along with tender, herbed Scallops. This dish was delicious. The elk was tender and flavorful and the scallops were excellent. I loved this new twist on their Surf and Turf rendition.
The Elk & Scallop Surf & Turf is a new twist on a classic ·
The Mixed Seafood Grill with coconut rice risotto ·
The Mixed Seafood Grill served with coconut rice risotto was tasty. And, the Steamed Shellfish served with Cherry Stone Clams in a coconut curry sauce was wonderful.
The Steamed Shellfish with Cherry Stone Clams ·
The Hamach & Avocado Sashimi appetizer rivals any Japanese restaurant. Make sure you finish your meal with a special dessert, the Butter Mochi Cake, a fabulous pound cake served with young coconut slaw, crystallized orchid and li hing mui dust. It was divine and gluten free.
The Hamachi & Avocado Sashimi appetizer ·
The Butter Mochi Cake is a pound cake served with young coconut slaw and crystallized orchid ·
Jake’s offers live music every Thursday from 4 to 7 p.m. The strong influence of Hawaiian and Asian flavors cannot be missed and Jake’s has captured the essence of what they call Mountain Aloha. Jake’s On The Lake is located at The Boatworks Mall in Tahoe City. For more information, call (530) 583-0188 or visit jakestahoe.com.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more Tastes columns.
