News
Visitors might miss it during the winter, but the Getaway Cafe staff says Tahoe residents are taking notice of the Meyers restaurant.
You just have to know what to look for.
“In the winter, you’ve pretty much gotta know we’re here, because we have some huge snowbanks,” said Eric Guth, who owns the cafe along with his wife, Diane.
Once there, some things stand out, according to Guth, namely “wines, 15 beers and one big black bear.”
The extensive wine list is evident of the influence of Diane Guth, a sommelier and certified wine specialist in California who works for a distributor. Eric Guth said the Getaway specializes in local wines, not just vintages from Napa and Sonoma, and the staff is getting into microbrews.
The craft beers, in turn, are getting into some of the food. Executive chef Mike Underwood makes a Moose Drool beef stew by sautéing vegetables in the namesake brown ale from Montana’s Big Sky Brewing Co., plus red wine and trimmings from filet mignon.
“People are like, ‘What’s that?’ ” Underwood said. “So the servers call it nut brown ale beef stew.”
Entrees, which come with soup or salad, vegetables and potatoes, range from $12 for homestyle dishes to $26 for the upscale offerings. An example of the latter that has become a favorite is the lollipop lamb ribs with a roasted garlic polenta cake.
“People are just going apes over it, like the presentation alone,” Underwood said. “They’ll walk by and go, ‘I want the lamb.’ ”
The Getaway has emerged as a locals’ favorite under the Guths over the past two and a half years. Many Meyers residents ride their bikes over during the summer, and the outside dining area is dog-friendly, which is rare for a Tahoe restaurant.
“Some people eat here three times a week,” Underwood said.
The Getaway further endeared itself to Meyers by remaining open during the Angora fire.
“We just tried to stay open and be there for the people as they found out stuff was going on,” Guth said.
Underwood came aboard this summer after cooking at a number of South Shore restaurants, including the Lakeside Beach Grill and Bistro Danielle. The Getaway altered its menus about a month ago, putting a few of its nightly specials on the menu permanently. The restaurant also changes its menu every few months.
“We just do our own thing,” Guth said. “We’re definitely mom-and-pop, so we change our menu by the season.”
You just have to know what to look for.
“In the winter, you’ve pretty much gotta know we’re here, because we have some huge snowbanks,” said Eric Guth, who owns the cafe along with his wife, Diane.
Once there, some things stand out, according to Guth, namely “wines, 15 beers and one big black bear.”
The extensive wine list is evident of the influence of Diane Guth, a sommelier and certified wine specialist in California who works for a distributor. Eric Guth said the Getaway specializes in local wines, not just vintages from Napa and Sonoma, and the staff is getting into microbrews.
The craft beers, in turn, are getting into some of the food. Executive chef Mike Underwood makes a Moose Drool beef stew by sautéing vegetables in the namesake brown ale from Montana’s Big Sky Brewing Co., plus red wine and trimmings from filet mignon.
“People are like, ‘What’s that?’ ” Underwood said. “So the servers call it nut brown ale beef stew.”
Entrees, which come with soup or salad, vegetables and potatoes, range from $12 for homestyle dishes to $26 for the upscale offerings. An example of the latter that has become a favorite is the lollipop lamb ribs with a roasted garlic polenta cake.
“People are just going apes over it, like the presentation alone,” Underwood said. “They’ll walk by and go, ‘I want the lamb.’ ”
The Getaway has emerged as a locals’ favorite under the Guths over the past two and a half years. Many Meyers residents ride their bikes over during the summer, and the outside dining area is dog-friendly, which is rare for a Tahoe restaurant.
“Some people eat here three times a week,” Underwood said.
The Getaway further endeared itself to Meyers by remaining open during the Angora fire.
“We just tried to stay open and be there for the people as they found out stuff was going on,” Guth said.
Underwood came aboard this summer after cooking at a number of South Shore restaurants, including the Lakeside Beach Grill and Bistro Danielle. The Getaway altered its menus about a month ago, putting a few of its nightly specials on the menu permanently. The restaurant also changes its menu every few months.
“We just do our own thing,” Guth said. “We’re definitely mom-and-pop, so we change our menu by the season.”
If you go
What: the Getaway Cafe
When: breakfast and lunch seven days a week, dinner Wednesdays through Sundays
Where: 3140 Highway 50, Meyers
Telephone: (530) 577-5132
What: the Getaway Cafe
When: breakfast and lunch seven days a week, dinner Wednesdays through Sundays
Where: 3140 Highway 50, Meyers
Telephone: (530) 577-5132
