Stella inside Gravity Haus Truckee-Tahoe in Truckee hired a new executive chef, Chris Watkins, who took the helm in November. Watkins brings decades of experience and innovation to the 49-seat, farm-focused restaurant. He is currently shaping the progressive menu with regionally sourced seafood, ranch fare, California produce and surprise elements.
The upcoming menu will highlight locally farmed sweet and savory, fermented, black garlic served as an aioli with seared Spanish octopus, crispy fried fingerlings and sake-cured cucumber. | gravityhaus.com
