643309 Sun Aug 09 17:00:45 -0700 2009 0 3 California 0 4931567 Spindleshanks (Tahoe Vista) seems to go up and down; alas this appeared to be a down year. Business on a Sunday mid-evening was slow; welcome not warm; service snippy. Waiter was unable to answer any queries about the source of foods on the evening's specials or obtain such info in kitchen. I see this as a very big warning sign. The place seemed to be just going through the motions. With all due sympathy and empathy toward the problems of poor economic conditions, that's when a business's true mettle shows. Nonetheless, the Jambalaya was very flavorful with the exception of cubes of chicken breast: They had that telltale, oxidized, obviously reheated flavor and were so perfectly shaped, I couldn't help wondering if they came precooked in a package or something. Spouse's hamburger was just edible, far from first-rate. Accompanying fries were so oversalted as to be borderline inedible--I even thought I detected a taste of (ugh) celery salt. Moody's (Truckee) needs to make more changes to its menu to keep return customers' interest piqued and kitchen on its toes (as, of course, would also help at the above-mentioned), but I'd re-order the pricy but spectacular elk anytime. Its pork chop was also excellent. I think after so many years we've gotten a bit blase about Le Bistro (Incline Village): Good to great inrgredients, chef/owner-prepared with care and precision, individually sauced and garnished, in a parade of dishes for--by SF Bay Area standards--an exceptionally low price. This year's highlights, aside from the always delightful extras such as complimentary hors d'oeuvre and pommes soufflees (puffed fries), included a spectacular pair of soups, one cold potato-based, the other a wonderfully tart, pastry-topped tomato. Salads and appetizers offer an array of French and California flavors and ingredients, including leeks and fresh hearts of palm. If I have a quibble, it's with the difficulty for those of us who support sustainability, organics, and similar principles in finding a main course: I'd be happy to pay a premium for local (Calif or Nev) lamb, grass-fed and/or organic beef, organic poultry I mention this even though the menu pledges adherence to such ideals and boasts about its organic Acme bread. Le Bistro remains on my small "worth a detour" list of special places. After a lengthy phone conversation with one of the proprietors of Soule Domain (border of Kings Beach/Crystal Bay)--a spot the menu of which had never tempted me over the years but which placed one ad promising "local, sustainable" among several that were silent on those issues--we decided to give it a go. Alas, the menu was also silent on those descriptives and the specials included more than one major no-no (seafood from Monterey Bay Aquarium's "Avoid" column); just the same, we managed to enjoy some of the items. It was obvious the chef partner was a serious cook and doing his utmost to offer well-prepared dishes for fair prices. The particular style of some of the preparations--a bit too bell-pepper/tomato saucy for my taste--might well be just the ticket for others. Alas, I couldn't help flashing on a local shopkeeper who chirped to me last year at a neighborhood street fair, "Yesterday I was green and didn't do too well, so today I'm not!" The place itself has a certain quaint, rustic charm, and many diners were heard expressing satisfaction as they departed. I hope those who share my enthusiasm for environmental concerns will make an effort to support Soule Domain's attempts to emphasize them and make that known when they reserve and dine. Our FIND was Bite, in a mini-mall on the main highway (Incline). Delicious, mostly planet-conscious small and medium-sized plates with tastes, glasses, and carafes of wine. Here are some highlights: a garlicky white bean version of huumus, served with grilled bread and organic (but, alas, unpeeled) baby carrots; a generous gumbo; great sweet potato fries with a maple-mustard dipping sauce. Folks come from all over to visit the Lake: Wouldn't it be great if most were exposed to not only the excellent cuisine many of us from the Bay Area who vacation there regularly take for granted but also the value of using as many local, carefully produced basic materials as humanly possible? Sun Aug 09 17:00:45 -0700 2009 11036 Fine