New Eats in Truckee
January 14, 2014
Truckee’s foodie scene continues to evolve as one of the most diverse in the region. As new restaurants and markets open, the region benefits with new dining and culinary options.
In 2013 things really started heating up with The Backyard Bar and BBQ and Spice, and 2014 continues to draw new dining and cooking options with new venues opening all the time. The two most recent additions to Truckee’s food options are Marg’s Taco Bistro and Mountain Valley Meats.
A trip to Marg’s Taco Bistro is a little escape to someplace warm, south of the border with margarita and taco in hand. Chef Bryan Brutsch blends traditional Latino flavors with global ingredients and cooking techniques, resulting in an unforgettable dining experience. Just take a look at their menu.
The menu is inspired and includes ingredients from as close as our backyard gardens and as far away as Asia. And to make your dining experience complete, they offer up a variety of libations including unforgettable margaritas, sangrita, ice cold Mexican beers, and dozens of rare tequilas.
"I could die happy if a warm Marg's tortilla was the last thing I ever ate." -5280 Best Bite Blog
Truckee is their fourth location, with three restaurants in Denver.
If you are in the quest of new food prep options, look no further than Mountain Valley Meats. The new butcher in Truckee offers up an assortment of Beef, Chicken and Pork products as well as specialty products, such as spicy pickles from the San Francisco Pickle Co. A nice list of what you will find at Mountain Valley Meats can be found in this sierraculture.com article:
The products include beef (Chuck, Ground Chuck, New York, Ribeye, Skirt Steak, PSMO Tenderloin and Tri-Tip); chicken (bone-in breasts, boneless and skinless breasts, legs and whole); pork (tenderloin, chop, roast or shoulder); and sausages (Bratwurst, Jalapeno Cheese Slider, Spicy Chili Cilantro, Spicy Buffalo Chicken & Blue Cheese and Sweet & Spicy Soy Ginger).
Here’s a little background on the new owners, who are both local to Tahoe-Truckee:
Brandon Uresky has been in the food industry for 20 years. He is an accredited chef at The Oregon Culinary Institute in Portland and was the Executive Chef at Northstar over the 2012/2013 season.
Jess Curtis has worked in the food business for 15 years. She is an accredited chef from the California Culinary Academy in San Francisco and worked closely with a butcher for 8 months.
Read the full article here.
Not up for cooking? Not a problem as Mountain Valley Meats caters as well.
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