Fodor's Expert Review Truckee Tavern and Grill

The wood-fired grill in this second-floor downtown restaurant turns out steaks, chicken, and chops along with fish dishes that might include Mt. Lassen trout with white beans and mushrooms. As with the food, the decor is New West contemporary—bricks line the wall behind the bar, where mixologists craft wiggy drinks like the Salvador (as in Dalí, with rye, mescal, blood orange, and egg white), and, in tribute to Truckee's bootlegging past, pour artisanal small-batch gin and whiskey.