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Rainbow Lodge chef Alan Davis
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The Historic Rainbow Lodge
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ENLARGE
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Eggs Benedict with Maine smoked salmon.
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"We have the atmosphere, the ambience, but the food sets us apart." -Rainbow Lodge Chef Alan Davis
The location of Rainbow Lodge, just off of Highway 80 near Donner Summit, makes it a perfect place for Sunday brunch. Whether you are on your way to Tahoe or just want to get away for a Sunday outing, coming into the cozy atmosphere of the Lodge on a crisp fall or winter day is pure pleasure. The local granite and rough-hewn timber beams of the structure date back to the late 1800s when the Lodge was a stage stop for the overland stage. A fire crackles in the fireplace of the Lodge's lobby and guests relax in comfortable couches and chairs.
The dining room has an Old World elegance to it with the same rock walls and timber beams, big windows and classical music playing softly in the background. As soon as you are seated, steaming poppy seed and cranberry orange muffins appear, with plenty of fresh butter. What better way to contemplate the many choices for brunch, while you munch on a just-baked muffin.
The menu offers a variety of choices, from French onion soup, different types of omelettes, to pancakes, quiches and classic eggs Benedict. They even have burgers, pasta and salads for those in the mood for lunch.
I chose the eggs Benedict with Maine smoked salmon. The poached eggs were done to perfection, with the whites firm and the yolks soft. The rich homemade hollandaise sauce covering the eggs and the salmon created a divine experience. I have never tasted any egg dish as delicious.
My friend ordered the Scandinavian omelette, scrambled eggs with smoked salmon and Bermuda onions. The eggs were light and moist. Our breakfasts came with crunchy home-style potatoes and a fruit bowl, of melon, berries and grapes.
The location of Rainbow Lodge, just off of Highway 80 near Donner Summit, makes it a perfect place for Sunday brunch. Whether you are on your way to Tahoe or just want to get away for a Sunday outing, coming into the cozy atmosphere of the Lodge on a crisp fall or winter day is pure pleasure. The local granite and rough-hewn timber beams of the structure date back to the late 1800s when the Lodge was a stage stop for the overland stage. A fire crackles in the fireplace of the Lodge's lobby and guests relax in comfortable couches and chairs.
The dining room has an Old World elegance to it with the same rock walls and timber beams, big windows and classical music playing softly in the background. As soon as you are seated, steaming poppy seed and cranberry orange muffins appear, with plenty of fresh butter. What better way to contemplate the many choices for brunch, while you munch on a just-baked muffin.
The menu offers a variety of choices, from French onion soup, different types of omelettes, to pancakes, quiches and classic eggs Benedict. They even have burgers, pasta and salads for those in the mood for lunch.
I chose the eggs Benedict with Maine smoked salmon. The poached eggs were done to perfection, with the whites firm and the yolks soft. The rich homemade hollandaise sauce covering the eggs and the salmon created a divine experience. I have never tasted any egg dish as delicious.
My friend ordered the Scandinavian omelette, scrambled eggs with smoked salmon and Bermuda onions. The eggs were light and moist. Our breakfasts came with crunchy home-style potatoes and a fruit bowl, of melon, berries and grapes.
I ordered a whole-wheat pancake on the side and it arrived with soft butter, real maple syrup, and walnut sprinkles decorating the plate. I recommend it.
The California/French style food is served with a French presentation, called "Brunoise," which means a fine diced garnish on the plate. The result is as lovely to look at as it is to eat.
The brunch menu changes every Sunday, with different omelettes, quiches and sandwiches. The brunch is not a buffet, but is prepared "a la minute," which translates to "cooked right away" when you order. Chef Alan Davis, who has been at the Lodge for seven years, talked about his philosophy of cooking and service.
"We make all the food from scratch and use the best meat, fish and dairy products. We use all certified Angus beef. We pay the extra money. It is worth it," Davis said.
"We're considered `The Destination' for Donner Summit. We have the atmosphere, the ambience, but the food sets us apart.
Everything has to be right, and you have to have consistency. People
want eggs Benedict to taste the same as it did years ago. You don't mess with the hollandaise sauce," he said.
The Quiche, a brunch favorite, takes two days to make, from start to finish, but will sell out each Sunday. "The `Aparee,' or egg-to-cream ratio, must be very precise. When you get a good recipe, don't deviate. You want it to be a `melt in your mouth' texture," he said.
"It is important to combine things correctly so that there is a balance, not everything intense on the plate and the palate. Exotic ingredients can be too much. Texture, flavor and taste, it's a really fine line. For breakfast and brunch, people are just waking up. You have to have extreme quality, not be all over the place," Davis said.
The California/French style food is served with a French presentation, called "Brunoise," which means a fine diced garnish on the plate. The result is as lovely to look at as it is to eat.
The brunch menu changes every Sunday, with different omelettes, quiches and sandwiches. The brunch is not a buffet, but is prepared "a la minute," which translates to "cooked right away" when you order. Chef Alan Davis, who has been at the Lodge for seven years, talked about his philosophy of cooking and service.
"We make all the food from scratch and use the best meat, fish and dairy products. We use all certified Angus beef. We pay the extra money. It is worth it," Davis said.
"We're considered `The Destination' for Donner Summit. We have the atmosphere, the ambience, but the food sets us apart.
Everything has to be right, and you have to have consistency. People
want eggs Benedict to taste the same as it did years ago. You don't mess with the hollandaise sauce," he said.
The Quiche, a brunch favorite, takes two days to make, from start to finish, but will sell out each Sunday. "The `Aparee,' or egg-to-cream ratio, must be very precise. When you get a good recipe, don't deviate. You want it to be a `melt in your mouth' texture," he said.
"It is important to combine things correctly so that there is a balance, not everything intense on the plate and the palate. Exotic ingredients can be too much. Texture, flavor and taste, it's a really fine line. For breakfast and brunch, people are just waking up. You have to have extreme quality, not be all over the place," Davis said.
"We see the same faces a lot. We have some people who have come from Nevada City every Sunday for years. We have a lot of people who come from the Bay Area and also Europe and Scandinavia to ski. But summer is just as busy," he said.
Davis loves the location of the Lodge for both winter and summer sports. "You can get lost in the mountains here, there is total peace and quiet," he said.
The Sunday we were there, there was snow on the ground, but the Yuba River sparkled and rushed past the Lodge. Families, skiers and couples enjoyed the warm and welcoming atmosphere and delicious food.
Situated in the heart of the Sierra, the Lodge offers Bed and Breakfast accommodations. In winter, guests can choose between cross-country skiing at Royal Gorge, North America's largest cross-country ski resort or nearby alpine resorts such as Sugar Bowl, Donner Ski Ranch, Boreal and Soda Springs. Summer and fall, hiking, fishing and just relaxing by the river in the fresh mountain air can allow you to work up an appetite for all the great choices the restaurant has to offer. The Rainbow Lodge and restaurant are open
all year.
Davis loves the location of the Lodge for both winter and summer sports. "You can get lost in the mountains here, there is total peace and quiet," he said.
The Sunday we were there, there was snow on the ground, but the Yuba River sparkled and rushed past the Lodge. Families, skiers and couples enjoyed the warm and welcoming atmosphere and delicious food.
Situated in the heart of the Sierra, the Lodge offers Bed and Breakfast accommodations. In winter, guests can choose between cross-country skiing at Royal Gorge, North America's largest cross-country ski resort or nearby alpine resorts such as Sugar Bowl, Donner Ski Ranch, Boreal and Soda Springs. Summer and fall, hiking, fishing and just relaxing by the river in the fresh mountain air can allow you to work up an appetite for all the great choices the restaurant has to offer. The Rainbow Lodge and restaurant are open
all year.
