Succulent free range chicken roasted with mushrooms and capers in a parsley wine sauce. Eggs Benedict served with sautéed country potatoes, and the ever so tempting, twice baked cheesy quesadillas finished with homemade salsa.
These are just few of the many tasty temptations that are quickly populating the restaurant menus for the new season.
Why? Because as a first-rate resort town, cuisine in Graeagle is taken very seriously.
There is an impressive mix of talented chefs with pedigrees that range from the Culinary Institute of America, California Culinary Academy, to less formal accreditations like apprenticeship programs, and basic traditions lovingly passed down by generation.
The reaction for the first time diner in Graeagle is classic. Once the entree is presented it is usually met with a raised eyebrow, quickly followed with the almost inaudible mumble of “that’s really good!”
Uh huh. We already knew that.
But beyond the savory flavors of great cuisine, diners tap into the small town hospitality that could never fit onto one plate. Like red wine to a fillet, the atmosphere cultivated by the patrons enhance the experience of dining in a way that leaves a warm, memorable
feeling with every bite.
It is what small towns do best. There is a common factor among these great chefs and the “vibes” or types of atmosphere they provide diners every time they walk through the doors.
One thing is for certain, the menu selections will lure you in. Then primed and ready to eat, the clanging of the dishes will trigger hunger like the ringing of the bell for Pavlov’s dog.
Yeah, it’s that good.
But taste for yourself. Check out the Graeagle Area Dining Guide for the area’s vast selection of dining options with brief descriptions. With dining in Graeagle, breakfast, lunch and dinner never tasted so good.