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Jul 26, 2012 06:06 AM

Lake Tahoe in August

We'll be staying in South Tahoe for a week in a unit with a full kitchen (Marriott) -- our first trip to Tahoe. We've seen some good recommendations from last year (thanks, toncasmo!), so now we're looking for updates on restaurants, and also information on farmers' markets of other good local food to fix for ourselves. Lunch can be anywhere around the lake, but we prefer not to drive a lot after dinner.

We'll drive from SF and also welcome recommendations along the way.

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  1. Pack a picnic for an outdoor lunch at SugarPine Point on the grounds of the old Erhman estate on North shore near Tahoma - or you can get deli sandwiches at Tahoma Market. Or Obextor's in Homewood.

    1. post-trip report

      Lake Tahoe is wonderful, truly wonderful. Gorgeous views. Great hikes. Good side trip on eof 7 days to Carson City and VA City.

      The restaurants..... live down to the area's reputation.
      Fortunately we had a kitchen and bought lots of very, very good, very, very cheap produce on the way from Napa (just beofre Sacramento). Living on gazpacho and figs and strawberries and peaches and melon and perhaps some protein from the grocery is quite possible. The restaurants we tried were disappointing. The very surpirising bright spot was a pizza place in theMarriott complex which, when I aksed about the availability of anchovies (not on the menu) prompted them to put a whole tin on a small caesar salad. Bliss! And a sign of the really good service.
      Restaurants aside, we can't wait to go back
      Note -- Womacks does not have real barbecue, at least for those raied in TX or the South

      6 Replies
      1. re: dcbbq

        Produce before Sacramento...would that be Pedrick Produce in Dixon? They have the very best homemade(or homemade-like) flour tortillas and delicious slab bacon from the refrigerated section. Also, a huge selection of pickled items, nuts, grains and good, seasonal produce. We stop every time on our way from Oakland to Donner Summit.

        1. re: macadam

          Nope -- another place - I think it was the 2d we noticed. It was run by an Iranian. We bought a watermelon, figs, peaches, a ton of tomatoes, grapes, plums, and a flat (!) of strawberries. The prices were so low (compared to DC) that we just kept buying more - and ate very well. Next time I'll try Pedrick for the tortillas

        2. re: dcbbq

          Thanks for the follow-up report. Yes, one does drink in the views and savor the pine-scented air more than one dines well at least in the Southern part of the Lake. Better offerings in the Northern section, Squaw Valley and Truckee but it sounds like you did just fine on your own - dining on fresh figs in that gorgeous setting is good enough!

          1. re: dcbbq

            curious- what restaurants did you try?
            i'm not the bbq fan, my husband is, and he's hispanic born and raised in CA so i guess it's just what he likes

            1. re: toncasmo

              We had just finished a week in SF and Napa and the restaurants my research had produced tedned to charge about $10 more per entree, so we mainly ate in or had pinics. When I was too tired to cook after lots of hikimg, we just dropped in a couple of places near the Marriott where we stayed. One was asort of brewpub that actually had pretty good fish tacos adn a curried chicken skewer my wife liekd a lot. One night we at at a Pizza place on property that was unremarkable except that when I expressed interest in anchovies (not mentioned on themenu), they gave me what must have been a full tin for my caesar salad. I was in heaven.

              1. re: dcbbq

                As was mentioned upthread, South Shore is QUITE different from the North Shore. Hopefully you'll return and try us up there :) But, honestly? If you'd just spent a week in SF and Napa, I think you were bound to be disappointed. While we have good restaurants, I refer to a lot of it as "lowest common denominator" food. Many of the restaurants are trying to appeal to a very broad base of diners/visitors and, therefore, don't push the envelope a lot. We exist on a two season tourist-based economy. I don't think restauranteurs can't take the risk. That's just my opinion.