By Priya Hutner ·
Chef Robb Wyss’s new menu was the highlight of a recent visit to Sunnyside with Alyssa Ganong, Tahoe Weekly’s Art Director.
Floor manager Craig Lynn came out to greet us and day manager Allie Stevens sat down to tell us about the new cocktail list and menu. She suggested The Legacy, made with Bulleit bourbon, blackberries, agave and a pomegranate liqueur float, the cocktail created by bartender Fritz Renner, won the restaurant’s in-house cocktail contest.
The Hendricks Cucumber Breeze with Hendricks gin, cucumber, lime and St. Germain ·
We also had the Hendricks Cucumber Breeze, a signature cocktail that is prepared with Hendricks gin, cucumber, lime and St. Germain. Both were excellent. The Breeze is a great summertime cocktail, while The Legacy is a year-round flavorful drink with a bit of a bourbon kick. And, if you order either The Legacy Cocktail or the Daily Market Special, Sunnyside donates $1 from the purchase to benefit Tahoe Cross Country.
The Legacy is a flavorful drink with a bit of a bourbon kick ·
Our server, Christopher Tuck, offered some recommendations from the menu and both Alyssa and I were in. We started with the House Smoked Trout Terrine and Ricotta Gnocchi Carbonara with pork belly, English peas and Parmesan. Both of these were delicious winners.
The Ricotta Gnocchi Carbonara with pork belly, English peas and Parmesan ·
Jeff “Ox” Oxandaboure is Sunnyside’s wine expert and general manager. He was both knowledgeable and fun to chat with. He paired the wine for each course of our dinner, and for our appetizers he sent out a K. Viognier from Columbia Valley, Wash.
The House Smoked Trout Terrine ·
After our appetizers, we tried the Heirloom Tomato Steak with Burrata cheese, cornbread pudding and sweet corn salad. This was wonderful. The tomatoes were as if they were just picked off the vine, and the Burrata cheese was amazing. Ox paired this dish with a Paul Hobbs Chardonnay.
The Heirloom Tomato Steak with Burrata cheese, cornbread pudding and sweet corn salad ·
For our entrees, we went with Chef Robb’s evening special, a Seared Sesame Ahi, served with a miso-ginger edamame salad and bamboo rice. We also ordered Mary’s Moroccan Chicken, a brick-pressed, free-range half chicken served with a cauliflower almond couscous. A fan of Ahi, I enjoyed it immensely, and Alyssa loved the chicken entrée. Ox sent out a Golden Eye Pinot Noir. Each wine perfectly complemented our dishes.
Seared Sesame Ahi with a miso-ginger edamame salad and bamboo rice ·
Chef Wyss came out to meet us during our meal. He was delightful and explained that he uses local, organic products whenever possible and purchases from the Tahoe Food Hub. All of the meats are grass fed, the poultry is free range and the fish are caught using sustainable practices. Sunnyside has an allergy-free menu that offers gluten-, dairy- and nut-free options, and reservations are highly recommended.
Mary’s Moroccan Chicken with a cauliflower almond couscous ·
We finished off our meal with a Coconut Crème Brûlée. It was fabulous; it was creamy and coconutty, a perfect ending to a delicious meal.
The Coconut Crème Brûlée was a perfect ending to a delicious meal ·
Sunnyside Restaurant and Lodge is at 1850 West Lake Blvd., Tahoe City. For information, call (530) 583-7224 or visit sunnysidetahoe.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.
