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The Soule Domain Restaurant Review: A rustic Tahoe cabin provides the setting for chef-owner Charlie Soule's cuisine, featuring local, seasonal produce, sustainable seafood, organic, free-range and natural meats, and unique creations for every palate and diet. White linens, a roaring fireplace, local art and only about a dozen tables nestled inside the small cabin make for an intimate, elegant dining experience (three more tables are available on the patio in the summer). The house specialty sauté of white shrimp, fresh sea scallops and quarter-pound Maine lobster tail has been on the menu since opening day in 1985, though Soule takes happy liberties with ever-changing preparations of the dish. Fresh vegetables baked in puff pastry is also filled with Swiss cheese, herbs, roasted garlic, tomato cream sauce, grated Romano cheese and green onions --- one of several options for vegetarians, along with dishes for vegans. Steve Soule joined his brother in 1995 to run the front of the house and is the consummate host, stepping in to grant any request or offer advice on wine pairings from the carefully curated, mainly domestic list. The Queen of Sheba flourless chocolate cake made with crushed almonds is a decadent end to the evening.