By Chelsea Davis,Contributor
Copyright forbes
Dining at Six Peaks Grille
Everline Resort
While some people may overlook Lake Tahoe as a fall destination, the region transforms this time of year into a canvas of fiery reds and golden hues — a season that screams fall as much as any East Coast rival.
Nestled at the base of Palisades Tahoe, Everline Resort & Spa emerges as a retreat where the culinary program is as much of a draw as the alpine views. The resort pairs the stunning views of sweeping mountain vistas with food and beverage experiences designed to showcase the region’s bounty in creative, approachable ways. And beyond dining, guests can balance adventure and relaxation through a mix of scenic hikes, lake activities, indulgent spa treatments, and even hands-on kids’ crafts.
Signature offerings highlight that balance: the Trout to Table program lets guests catch rainbow trout from the resort’s private pond before enjoying it prepared by the chefs at Sandy’s Pub, while the Chef’s Table with Chris Watkins offers an intimate, multi-course tasting menu paired with a curated wine selection.
Outdoors, the Shirley Canyon Trail rewards hikers with waterfalls, foliage, and an alpine lake, while those looking to unwind can sink into the spa’s Sole to Soul treatment. On weekends, Six Peaks Grille becomes a lively perch for Aperol spritzes and bites with panoramic views, while younger visitors are welcomed with seasonal activities from Build-a-Bear workshops to October pumpkin carving.
In recent years, Tahoe’s food scene has been rising from an afterthought to the main draw in its own right, with new openings across both shores signaling a culinary awakening. Amid this wave, Everline positions itself not just as a backdrop for Tahoe’s natural beauty, but as a reason to come — a resort that places cuisine and storytelling at the heart of the mountain experience.
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Dining with a view
Everline Resort
“The culinary program at Everline Resort is a cornerstone of the guest experience,” says Chef Chris Watkins. “We believe that great food not only complements a beautiful setting, but also creates lasting memories. Our team is passionate about showcasing fresh, seasonal ingredients—often sourced locally—and crafting menus that reflect both rustic mountain charm and elevated, contemporary flavors.”
From Pond to Plate: Trout to Table
That philosophy comes alive in Trout to Table, a program that invites guests to catch their own rainbow trout in the resort’s private pond before handing it over to the kitchen.
“Trout to Table at Everline Resort offers a uniquely elevated take on the classic fishing experience,” Chef Watkins explains. “Nestled amidst stunning mountain views, meandering streams, and the serene beauty of our private pond, guests are invited to cast a line and catch their own rainbow trout at their own pace. This self-guided, family-friendly activity blends rustic charm with refined touches, making it equally appealing for first-timers and seasoned anglers.”
Once the fish is caught, the culinary team transforms it into a pan-seared dish, served with beurre blanc, rice, and seasonal vegetables. It’s a hands-on dining experience for anyone who truly appreciates food, and for those seeking to get a first-hand experience fishing in Lake Tahoe.
“Once the trout is caught, our culinary team takes over, transforming the fresh catch into a pan-seared masterpiece served just hours—or even minutes—after it leaves the water,” Chef Watkins says. “It’s a memorable, luxury outdoor experience that connects guests with nature while delivering the simple joy of a truly fresh, expertly prepared meal.”
Trout-to-Table experience
Everline Resort
A Pub with a Story
Everline’s casual dining hub, Sandy’s Pub, is as much about community as it is cuisine. Named after Sandy Poulsen, the “first lady of Olympic Valley,” the restaurant honors her pioneering role in shaping the Tahoe ski community. “When the then Resort at Squaw Creek opened, Sandy and Wayne became quick regulars at the original restaurant, Bullwhackers. When the restaurant went through renovation, it was renamed in Sandy’s honor based on her many contributions to the local community and her long-standing friendship with the resort,” Chef Watkins recalls.
Today, Sandy’s serves California comfort fare paired with craft beers and a welcoming atmosphere. Highlights include house smoked ribs or smoked free-range chicken with your choice of sides from the smoker; sustainably sourced salmon with organic brown rice, quinoa, charred broccolini; as well as a variety of fun foods like the signature burger, loaded nachos and the indulgent mud pie with brownie crust, vanilla and chocolate ice cream, chocolate ganache with whipped cream and berries.
“Our Culinary Team sources food from local and sustainable farms and providers and works extensively to develop delicious recipes and procure fresh ingredients every day,” says Chef Watkins. “Sandy’s Pub is a longstanding favorite amongst locals and tourists alike, all of whom are drawn to the pub for its California comfort fare, extensive craft beer collection, and warm ‘Tahoe’ atmosphere.”
Six Peaks Grille: Elevated Dining
For guests looking for a more refined experience, Six Peaks Grille offers both classic steakhouse favorites and inventive, chef-driven dining. Watkins recently introduced a Chef’s Table, an intimate, multi-course tasting menu that pairs seasonal dishes with wine.
Dining at Six Peaks Grille
Everline Resort
“It’s constantly evolving with the seasons and local produce from Tahoe Food Hub and Foods in Seasons,” he explains. “What inspired it? Just wanted to offer our guests a little step up in dining, working together with the front of the house to create an environment that lets food and wine come together as a harmonious pairing.”
For Watkins, the program is as much about creativity as it is about hospitality. “I like cooking and experimenting every day, so the opportunity to express what I was thinking and being able to create something new and bring it all together and pair it with wine excited me.”
Six Peaks is also home to Everline’s “Off the Block” steak program, which highlights prime cuts sourced from trusted purveyors. On the menu are juicy cuts like the grilled tomahawk and grilled double bone pork chop, with decadent sides such as the duck fat fried fingerling potatoes, mushroom gnocchi and mac and cheese.
Watkins points to the ribeye topped with a signature bone marrow crust as a standout. “Bone marrow crust is something I’ve been doing for a while. I just wanted a way to have bone marrow, but not with a big, huge, awkward bone on the plate. The crust on the steak was delicious and colorful,” he explains. “The steaks themselves, we’ve looked at a few different farms and found the best purveyor we could get to supply us with what we thought were the best steaks around.”
Highlights on this menu include starters like the Roasted Duck Breast with turnip,black garlic bbq, xo sauce and duck leg confit; and the Citrus Cured Hamachi Crudo spicy cucumber, avocado, radish, shiso and apple ponzu.
Standout entrees include the Madeira braised lamb gnocchi with nantes carrots, hon-shimeji mushroom, ricotta, Calabrian chili; pan seared scallops with black trumpet mushroom, roasted cauliflower, caper raisin purée, pomegranate and brown butter cauliflower sabayon; and the crispy half chicken with roasted turnip, radish, Thumbelina carrot, herb salad, croquette, roasted chicken jus.
Everline Resort
Raising the Bar in Tahoe
Taken together, Everline’s food and beverage program reflects a broader shift happening in Tahoe, where resorts are no longer defined only by their scenery or outdoor recreation, but by culinary ambition as well.
From family-friendly trout fishing that ends in a freshly seared plate to chef-driven tasting menus, the property leans into the region’s seasonal ingredients and storytelling traditions to create something distinct.
Looking ahead, Watkins sees even more opportunity to push boundaries. “We’re continuing to build on unique, immersive dining experiences like our Trout to Table program, where guests catch and enjoy their own rainbow trout, prepared by our chefs. We’re also exploring seasonal chef-led dinners, wine-pairing events, and more family-friendly culinary offerings that celebrate the region’s natural bounty in creative and approachable ways. There’s a lot on the horizon, and we’re excited to keep raising the bar.”
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