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Restaurant Trokay

@restauranttrokay

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Bespoke Progressive Tahoe multicourse cuisine by chefs John and Nyna Weatherson and sous chef Brad Hyland. Evoking flavors of our region since 2013

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Fifteen years ago today (7/1/11), John and Nyna opened Trokay in our original location. In retrospect of those 15 years, we are so honored by the words of Julie Brown Davis @sfgate and we wanted to reshare some of our favorite parts of the article.

Thank you to all of our guests and staff with whom we’ve had the pleasure of sharing the experience. Trokay has always been a family and we’re honored by the continued success of our current team and alumni. by @restauranttrokay

Like a cairn in the woods marking a trail (don’t do that unless it’s your job, btw) the first white truffles of the season have arrived at Trokay. The nose on these are incredible.

There are so many great restaurants in North Lake Tahoe and Truckee now, but does anyone else have white truffles on the menu? Shots fired. @maticestruckee @savoietahoe @sylvatahoe @smokedoor_tahoe 🤣 by @restauranttrokay

November Reservations are now live!

Yes - that means Trokay at Home for Thanksgiving packages are now available!

Come see us in October for Taste of Truckee for $75 prix fixe menu, before we take our Fall break from Oct 27 - Nov 12. by @restauranttrokay

Not many know that our chef was born in Maryland, but fell in love with soft shell crabs at @brennanshouston around 30 years ago - his first kitchen table tasting menu, in fact.

We receive live crabs every week when in season and challenge ourselves for a new approach each time. This year we opted for a Japanese katsu curry with a sweet emulsion of pickled ginger.

There’s only a short time left to enjoy this special delicacy. Book your reservation now via link in our bio.

#trokay #finedining #willtravelforfood by @restauranttrokay

by @restauranttrokay

Mt Lassen trout is the best fish in the northern Sierra Nevada mountains. Fresh water fish, especially, taste like the soil and water of the rivers, lakes, and streams in which they live, like a true expression of terroir. Enveloped in smoke from locally foraged Sierra Juniper branches with dandelion and native black walnut, and you’ve got a “grows together, goes together” match made in heaven.

The loin is smoked before being topped with dandelion, juniper-smoked crème fraiche, candied black walnut, and flowers from our friends @nevadas_own. Not pictured: accompanying side car of the belly served as a tartar with the roe of the fish, lacto-fermented celery and micro-planed black walnut.

Available on course 2 of our 4 course menu and course 3 on on our 10 course menu. by @restauranttrokay

Our path to the restaurant each day is as the crow flies through the Tahoe National Forest and takes us through a secluded alpine meadow. It is here, our home, where we draw our greatest inspiration. In the space between the citrusy white fir 🌲 trees, wild onions thrive and intermingle with lamb sorrel, miner’s lettuce, dandelion and woodruff. Each contributes its aroma and flavor to the warm summer breeze to form quintessential flavors of Tahoe.

Experience them now on our 10-course menu. Reservations available at exploretock.com/trokay. Clickable link in bio.

#foraging #tahoe #trokay #eatwild by @restauranttrokay

Today is the last Truckee Thursday and the last chance for you to enjoy TROKASIA: Vietnam. Enjoy our amazing Pho or Banh Mi, better yet both!https://mailchi.mp/c92c7c4d29a6/join-us-for-the-last-truckee-thursday by @restauranttrokay

We spend a lot of time talking about our savory dishes, our pastry team doesn’t get enough love on our socials!

Always hyper-seasonal and changing with the seasons, the desserts on our 4-course menu are also available any time à la carte at our bar.

Right now you can choose from @valrhona chocolate paired with blackberries from @burnsblossomfarm and mint from Chef’s garden right here in Truckee 🪏 🪴, or choose Apricots from @dhillonfarm.official with anise hyssop scented honey and California almonds. Both are a great way to cap off an exceptional evening.

Walk-ins are always available at our bar for both à la carte and our 4-course menu, or you can book your experience at exploretock.com/trokay - just click the link in our bio. by @restauranttrokay

There’s nowhere better to grab a glass of wine and a snack than the bar at Trokay. With $9 snacks available à la carte you can’t go wrong. Like these “Trokay Pizza Bites” - Provençal barbajuan filled with fresh mozzarella and pizza sauce, laid atop traditional Genovese pesto with basil from @burnsblossomfarm by @restauranttrokay

Trokay is hiring Line Cooks 🔪

Interested in joining Team Trokay? Send us your resume at jobs@restauranttrokay.com by @restauranttrokay

July 1st, 2011

Fifteen years ago today, Nyna and I opened the doors to a little cafe called Trokay. We threw the sheets to the wind and surrendered to the flow. Along the way, we learned to navigate uncharted waters. The resilience we learned is the thing that I fear I can’t teach. I can teach anyone to cook, but running a business has a lot of metaphorical comparisons to sailing - feeling the wind in the sail versus the current below, knowing how to tack, and even knowing how to right the ship after capsizing.

My dad was a US Navy Admiral, and the first photo is a plaque of his that I pass every day when I exit our bedroom. It reminds me every day that it’s no different than sailing. You just respond to each circumstance based on your experience and skill.

It’s been an amazing ride, and looking back at photos over the years made me realize that Bad Bunny was right - I really should have taken more photos. Looking forward to all that the future holds, because it just keeps getting better. by @restauranttrokay