Highlights of the menu are pasta made in house daily and dishes like Cavatelli cauliflower cacio e pepe, hand cut pappardelle with prosciutto Bolognese, a seven-layer lasagna with smoked brisket ragu. Steele said the restaurant plans to use local coffee, bread, beer, and will source meat and produce from the region. “We’re trying to do a bit of an integration between some of the things you’d expect to see in the mountains and Italian cuisine.” “We did that because when you’re in the mountains it’s more common to crave simple proteins - smoked, grilled - and those are not things typically found in Italian cuisine necessarily, but they can be,” said Steele. Part of fitting into the community will involve incorporating Steele and Chef de Cuisine Brandon Kirksey’s take on traditional Italian eats with dishes that feel more at home in the mountains. “We’re going to do everything we possibly can to bring our own perspective, but to also fit in and become part of the community.” “We come in with all the humility in the world and really deep respect for the environs of Tahoe and Truckee,” said Steele on opening a business in the area. Steele has been splitting time between San Francisco and the Tahoe area for the past two decades and said he’s long envisioned opening a restaurant in the Sierra. The group operates flour + water, Central Kitchen, Salumeria, and Trick Dog in the Bay Area. Steele is best known in the restaurant world as the creator and restaurateur of Ne Timeas Restaurant Group in San Francisco. Steele said after many months of consideration, his team landed on the Pioneer Commerce Center for its new location.
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