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Friar Tuck's Restaurant Review: After more than 30 years in business, including a gut-and-rebuild after a 2002 fire, Friar Tuck’s has become a Tahoe Basin institution. The restaurant’s traditional, boldly flavored fondue, a draw since day one, combines Gruyère and Emmental cheeses and white wine. Bubbling hot oil “fondue” features chicken, meat and seafood you cook at the table and dip into sauces. The “Hungry” tossed green salad arrives in an abalone shell, a delightful old school practice we assumed had gone the way of pillbox hats. Friar Tuck’s wine list contains several wines from nearby Sierra Foothill wineries. Nine wines are poured daily by the glass. Grab a seat at the custom-built bar and enjoy live music nightly, or cozy up in the mystical "Sherwood Forest" room for a quiet evening.