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Tailspin high tails out of town

The names turned out to be prophetic. The Tailspin Restaurant and Lounge crashed and lessee Edward Pennypacker took the money and ran.

The restaurant in the Lake Tahoe Airport was abandoned Sunday night by lessee Edward Pennypacker, who had been served a three-day notice to pay or vacate the premises by City Attorney Catherine DiCamillo.

“They cleared out all their stuff and left,” said Mindy Johnke, manager of Oasis Aviation.



Pennypacker, who was two months delinquent in rent, owes the city $17,600 for rent and utilities, according to airport records. He was in negotiations with two parties interested in taking over the lease, debt included. But negotiations fell through. He was the tenant since December 1, 1997.

The notice to vacate expired July 3, and the first day the city could have sued was July 5, DiCamillo said. But after a conversation with Pennypacker’s attorney, Dale Sare, DiCamillo was assured that Pennypacker would leave.




Nobody had a clue that Pennypacker would leave without finding a replacement tenant.

As of Monday, Sare was unable to contact him, and nobody from the city has heard from Pennypacker since he left the restaurant. The city will discuss their options in recouping funds from Pennypacker. “It may or may not be worth pursuing,” DiCamillo said.

When Pennypacker left, he took all of his possessions, said Rick Jenkins, manager of the airport.

“They left it a tremendous mess,” said councilmember Judy Brown.

Now that the lease between Pennypacker and the city is terminated, the city will offer the space up for public bid. The city still needs to decide how and when they will go about this process, DiCamillo said.

“We’ll want to move as quickly as we can,” said City Manager David Childs. “(But) we want to be careful to find a quality provider.”

Jenkins believes that a future tenant would need a client base of locals in order to be successful.

“I think we would be receptive to any idea,” Jenkins said. “I want a nice place with reasonably priced food and courteous employees.”


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