Moody's

Reserve

Moody's Review

Head here for contemporary-Cal cuisine in a sexy dining room with pumpkin-color walls, burgundy velvet banquettes, and art-deco fixtures. The chef-owner's earthy, sure-handed cooking features organically grown ingredients: look for ahi tuna "four ways," house-made charcuterie samplings, pan-roasted wild game, fresh seafood, and organic grass-fed steak. Lunch fare is lighter. In summer dine alfresco surrounded by flowers. Thursday through Saturday there's music in the borderline-raucous bar that gets packed with Truckee's bon vivants.