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Wolfdale's Restaurant Review: In 1978, when Wolfdale’s opened, fine dining in America still meant French and Continental fare. But Wolfdale’s was different. Inspired by travel to Japan and Japanese culinary mentors, the chef began melding stateside and Asian ingredients and techniques. Over the years, the Japanese studies continued, and those fusion forays grew into dishes that innovatively and elegantly layer texture, color and flavor. Familiar satays become new again with vinegared accents. Ribbons of arame, a mildly flavored seaweed, whisper of the ocean to fresh, expertly cut slices of ahi. Chinese chicken salad can be a crispy noodle-strewn cliché, but not with mangos, hearts of palm and chicken smoked with five spice seasoning. Skillfully balanced Thai red curry enhances the flavors of lobster, prawns, scallops, clams and king crab. Wolfdale’s fresh bread is the best in Tahoe. The wine list features several Asian-friendly Gewürztraminers. The chef also studies Japanese art, an interest reflected in the restaurant’s artwork and hand-crafted ceramic tableware.