Side Dish


Tahoe City’s long-running lakefront gem Christy Hill has a new chef and ownership. At the beginning of the year, executive chef Andrew Shimer wrapped up his 12-year run to pursue his own eatery. His replacement, Luis Vallin, is a graduate of the Gastronomic Institute in Aguascalientes, Mexico, and North Lake Tahoe local for over 20 years who has worked as sous chef at Pianeta Ristorante and Moody’s Bistro Bar & Beats, and most recently as chef de cuisine at Martis Camp. This summer, restaurateurs Ed Coleman and Robyn Sills, who have owned Christy Hill since 2010, handed over the restaurant’s reins to Alex and Amanda Looby, who between them have 35 years of experience in the hospitality and business worlds.



Gus’ BBQ, restaurateur John Cheney’s Santa Maria-style barbecue spot in the Raley’s shopping center Incline Village, is back. Nevada Jane, which had taken over the space, never quite found its footing, and Cheney, who also owns Big Water Grill in Incline, plans to resume operations this fall.



West Shore’s iconic Sunnyside Restaurant & Lodge, part of the T S Restaurants group in California and Hawaii, is raising money via its Legacy of Aloha Foundation for its sister spot Kimo’s, opened in 1977 and destroyed along with hundreds of other buildings in Maui’s catastrophic Lahaina fire in August. Funds will assist many of its employees and their family members who were displaced.

On the South Shore, Cold Water Brewery is participating in Maui Brewing’s Kokua Project, which, inspired by Sierra Nevada Brewing Company’s Resilience IPA fundraising efforts during the devastating Camp Fire in 2018, is asking brewers from around the world to make a beer that benefits those who have been impacted by the island’s recent wildfires. Cold Water also created a special Tropical Hazy IPA, available on tap at South Lake Brewing Company, Sidellis Lake Tahoe and South of North Brewing Co., with proceeds also benefiting Maui fire victims.

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