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I love Friar Tucks. It's a great getaway for a nice night out and my friends love it as well. The food is consistently outstanding, the wait staff are competent and very welcoming! We enjoy the entertainment as well. It's a personal favorite!

I had been looking forward to eating here since I first heard of its opening. I have eaten repeatedly at a number of Gr's other restaurants and always been satisfied. Ramsay's Kitchen was no exception Our first course was the Wagyu tartare and the crab cake. The crabcake may have been THE best crab cake I've ever eaten in my life. I couldn't get enough! The Wagyu tartare may not have been the best serving of raw beef Ive had but definitely the quality of the beef was there. I would order this every time in the future! Their Old Fashioneds were good but the third was definitely better than the first two For mains, I had the Beef Wellington and my wife had the scallops. The scallops were amazing but it was a small sized dish. She doesn't eat much so it was a good if not perfect dish for her The Beef Wellington was exceptional. Cooked to perfection and served medium rare and temperature was spot on! For desert was Ramsay's signature sticky toffee pudding and it was nothing short of amazing Service was top notch. Sierra and Brittany were the best! If I had a complaint it might have been the music. Not quite pop. Not quite jazz but whatever it was; it was a bit too loud

Holiday weekend so restaurant was very crowded but the service and food were still excellent. Friendly spot, Truckee landmark. Highly recommend reservations. We will definitely return.

Our meal for four at the Dining Room @ Village Lodge was very good. The setting is beautiful, the service friendly and professional, and the food was solid-some terrific, some disappointing. The dining room is quiet, relaxed, and friendly. Our pretty table looking out on the snow was pretty and comfortable. We ordered cocktails while looking over the menu, and it took a while to deliver from the bar. In the mean time, home made incredible Parker rolls and a tasty amuse bouche from the chef arrived. Salads were fresh and terrific - one baby lettuce, and one chicory. Our three appetizers - hamachi crudo, scallops, and octopus- were worthy, especially the crudo and octopus (tender, with charred edges). All fantastic so far. The entrees were slightly disappointing. Fresh California halibut was fine but so overcooked that it was dry and tough, too bad! The risotto was a bit bland and starchy, probably because the flavoring ingredient was pumpkin. Mushrooms, asparagus, or other veggie would have been less novel but tastier bases. We asked for parmesan, which our server brought quickly with no complaint. Last, we got the duck breast, which was advertised as "confit" but was more like a regular duck breast (I am used to duck confit as the leg slow-cooked and tender, so may not understand what "confit" means with breast). Anyway, the duck was solid. We did not try the Brick Chicken or fresh sugo pasta, but neighboring diners commented favorably about them. We skipped the $95 australian wagyu steak. On a menu where other entrees are $30-$50, a $95 steak stuck out. And from 10,000 miles away? A $60 California or Nebraska steak would have been snapped up. The high price and superrich flavor of wagyu didn't excite us. Overall a good meal. More simple California comfort dishes would be better for us. The wine list is an "A" by the way. Short and with many excellent whites and reds for normal restaurant prices (and a few over the top prices).

We had a terrific meal in a refined, cozy, and quiet dining room. There was a fire in the central fireplace, a view over the snow covered golf course, and the food was excellent. 2 of us shared a starter of grilled octopus, my wife had beef stroganoff, and I had prime rib, accompanied by a Nero d’Avola from Sicily. Although the room was nearly full, it was pleasantly quiet which was relaxing and made it easy to talk Our server, Michael, is outstanding! He is pleasant, attentive, and very knowledgeable about both the food and the wine list. He has taken care of us before and always makes dinner at the Lodge a great experience.