Tahoe Pourhouse prepares to open in South Lake Tahoe

Another stop on the South Lake Tahoe epicurean trail is slated to open this week, and for those looking for something new in the world of wine and tasty bites, its not a moment too soon.

The Tahoe Pourhouse is located in the Crossing at Tahoe Valley, currently home to two other popular eateries, Lake Tahoe Alexworx and Verde. They will share the outdoor plaza with the new brewery.

Longtime local chef Edwin Winslow is a partner in the venture with owner Mark Davis. Between the two of them they have 80 years of culinary experience. Winslow has been a chef in the Sage Room at Harvey's, Harrahs, Horizon and Caesars Tahoe and many may know his ice carvings which have taken him to competitions around the world. Davis also has an extensive career in the world of food, having been a Certified Executive Chef at hotels and restaurants across the country. He too is an accomplished ice carver, taking his talents around the world. Davis is currently the Culinary Arts Department Chair at the Art Institute in the Bay Area.

It was at the Aleworx on Father's Day 2017 that Tahoe Pourhouse took flight. Davis and Winslow were enjoying a beer when they saw the "For Lease" sign on the space across the plaza.

"We saw location, location, location in that property," said Davis. The next day he called the real estate agent and the rest will soon be history.

Davis and Winslow had often talked about opening a deli, which was the original plan for the vacant spot, but with garage doors on one side, that was impossible with health code regulations. With Winslow's innovation in the kitchen and knowledge of the community combined with Davis's expertise as a garde manger, the ideas on menu, name, theme and atmosphere started to take place.

When one walks into the Tahoe Pourhouse, their eyes will be drawn to the rear brick wall with copper lettering where there are 20 self tapping wines, about half whites and the rest reds. A card with money loaded onto it will allow users to pour whatever size wine they want. Touch screen panels on the wall describe each wine contained in the keg.

Besides the wine wall there will be a selection of wines from small boutique wineries, something patrons can order by the glass and learn about what they are drinking from the wine experts behind the bar. Davis said they won't have the same wines at the bar as they have on the wall, giving wine connoisseurs even more of a selection. He also said these wineries are small producers, so have wines not found anywhere else. These wines will also be sold by the bottle.

"These are discovery wines and you can take an adventure through wine regions in your own backyard," said Davis.

He also added that they will be the "non-pretentious wine bar."

Since the Tahoe Pourhouse will open at 6:00 a.m., coffees will be what is poured in the mornings. They will offer Alpen Sierra through their high tech Tango machine.

"A perfect cup every time," said Davis.

For breakfast they'll offer Avocado Toast, 5 Grain Bowl with fruit, Sunrise Panini and the Pourhouse Benedict, along with "grab and go" items.

Lunch will feature gourmet sandwiches that can be taken to go....or better yet, as you're eating breakfast they can prepare your lunch to take to the slopes, beach, trails or the office.

Dinner will offer several gourmet small plate selections, including cheeses, marinated vegetables and meats, including items from their Southern Pit BBQ.

Each menu will have some gluten free options.

Davis said they are working with farms in Fallon, Nevada to have "grow to order" meat, something where taste is controlled with the animal's feed.

They will also be getting as much local produce as possible, much of it coming from the Dayton/Fallon area due to their growing seasons.

The decor at Pourhouse is from Barbara Anderson of Barbara Page Interiors. She created lighting to fit the time of day....subdued fireplace lighting at night, brighter for breakfast and lunch. There will be artists featured on the walls, art which will change up monthly.

The philosophy of business for Davis is his triple bottom line: Profit while taking care of their staff, the lifeblood of business; Giving back to the community and the environment (their kegs reduce the need for 29 glass bottle each); and Sustainable foods and compostable products. He said they want to help the community grow and they'll be a good team player.

Their staff includes Jeffrey Gillen, a wine manager from Aspen who worked in food and beverage at Kirkwood this season and Jody Fiston, their cafe manager.

To start the Tahoe Pourhouse will be open from 6:00 a.m. to 9:00 p.m., but Davis said they will respond to demands and adjust if needed.

For more information, visit the Tahoe Pourhouse website at https://www.tahoepourhouse.com or follow their facebook page at https://www.facebook.com/tahoepourhouse/