The Grove to open at Camp Richardson Sunday

UPDATE: Due to the incoming storm, Thursday's grand opening has been moved to Sunday, March 3.

SOUTH LAKE TAHOE, Calif. - The Grove at Camp Richardson Resort will be opening for lakeside dining on Sunday, March 3. Formerly known as the Beacon Bar & Grill, The Grove honors a part of the resort’s rich history. It was in 1904 that Joseph Parmeter and his niece, Nellie Parmeter Copeland bought a 100 ft. x 400 ft. parcel of land along Lake Tahoe's southwest shore. It was there they built tent cabins and summerhouses in what became Copeland's Grove. Nellie and her husband J.C. Copeland added a saloon and dance pavilion over the water for their summer resort. They catered to folks "weary of the city." The next owner of the property was the Copeland's bartender, Zeigler, and the area became known as Zeigler's Grove and it kept that name until the late 1930s.

It was purchased by Alonzo Richardson, and with his adjoining property, became one of Lake Tahoe’s most popular resorts, Camp Richardson, which is the name today.

Part of the $12 million in improvements for the problem planned by the new operator, ExplorUS included reopening the restaurant as soon as possible.

“Having dinner or drinks looking at Lake Tahoe is a quintessential experience at Camp Richardson,” said Rob Henderson, Camp Richardson's general manager. “We are happy to welcome guests back with a new menu and updated and refreshed décor.”

Henderson added that a complete renovation is planned for the restaurant in the coming years.

The Grove’s menu was crafted by Executive Chef Chris Ibarra, formerly chef for the Anaheim Angels Stadium and The Woods in South Lake Tahoe. Ibarra, a graduate of Le Cordon Bleu, worked for various restaurants in Southern California including the Westin Anaheim Resort before moving to South Lake Tahoe.

Menu highlights include a bison BBQ bacon burger, miso salmon entree, and fried chicken and beignets, a dish with ricotta beignets, coleslaw, spicy agave, and powdered sugar. Signature cocktails choices range from a barrel-aged WhistlePig Maple old fashioned, The Kokanee made with Hendrick’s gin, housemade cucumber cordial, soda, with a cucumber and lime garnish, and, of course, The Rum Runner.

The restaurant will be open for lunch and dinner daily, from 11:30 a.m. to 7 p.m.

Other immediate plans for the resort include an update of all the historic hotel furnishings, and a remodel of the general store, with cabin upgrades starting later this year. Camp Richardson’s popular Oktoberfest returns Oct. 5-6 following a five-year hiatus.

Guests can also now book all the resort’s lodging: hotel, beachside inn, cabins, campground, and RV spots online at www.camprichardsonresort.com

For the latest updates, visitors can follow the new Facebook and Instagram pages at https://www.facebook.com/camprichresort; https://www.instagram.com/camprichresort/