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Secretive new restaurant where stunning food is cooked over embers is hailed as one of America's best
Tucked away in an unassuming corner of Tahoe, California, sits a culinary gem that was once happy to remain a little-known secret while quietly making waves in the foodie community.
But Smoke Door, an unassuming Japanese restaurant, has quickly captured the hearts (and palates) of America's elite, earning it a coveted spot among the nation's top eateries.
Chef Tyler Burges, 36, a San Diego native with deep roots in Japanese culinary traditions, is the driving force behind Smoke Door. After honing his skills in Michelin-starred San Francisco kitchens, Burges went to study in Japan where he immersed himself in traditional cooking techniques.
His innovative approach to cooking, combining classic and contemporary methods, involves harnessing the power of embers to infuse dishes with a unique smoky flavor profile.
This ancient technique, combined with the fresh, highest-quality ingredients, elevates the simplest meals. Smoke Door's commitment to sustainability is also evident, with a strong emphasis on local and seasonal ingredients.
Tucked away in an unassuming corner of Tahoe, California , sits a culinary gem that was once happy to remain a little-known secret while quietly making waves in the foodie community.
Smoke Door, an unassuming Japanese restaurant, has quickly captured the hearts (and palates) of America's elite, earning it a coveted spot among the nation's top eateries
Burges told SFGATE he always wanted to open a destination restaurant where visitors would go out of their way to eat at.
While cities like San Francisco, Portland and Seattle have had a demand for fine-dining experiences, Burges 'wanted to make something different there, that was out of the ordinary, kind of special...the spot you go to on your vacation, like, the one spot.'
Having had an affinity for Tahoe, Burges did not hesitate when he and his business partner Ryu Amemiya were presented with an opportunity to open their second US location in the long vacated Crystal Bay, an area Burges described as a 'diamond in the rough.'
Rather than utilizing in-your-face marketing tactics to make it known that Smoke Door had opened a new location, Burges allowed the food to speak for itself.
In fact, the restaurant wanted to purposefully remain hidden at first, maitre d' Ria Kimper told the Tahoe Daily Tribune, six months after Smoke door first opened.
Simply put: 'If you do quality food, if you do good things, then good things will come. I don't think you need a big sign in front of the door,' Burges told SFGATE.
Chef Tyler Burges, 36, a San Diego native with deep roots in Japanese culinary traditions, is the driving force behind Smoke Door. After honing his skills in Michelin-starred San Francisco kitchens, Burges went to study in Japan where he immersed himself in traditional cooking techniques (Pictured: first dish of 10 course meal - the gold osetra caviar)
The restaurant's minimalist aesthetic mirrors the chef's philosophy – a focus on the dish.
The restaurant's minimalist aesthetic mirrors the chef's philosophy – a focus on the dish.
An intimate dining room, which seats 30 guests, and attentive service creates a sense of exclusivity that is both inviting and sophisticated.
The tasting menu is a carefully curated progression of flavors, showcasing the chef's mastery of technique and his deep respect for seasonal ingredients.
Tahoe Editor Julie Brown Davis from SFGATE and her husband decided to try the 10 course tasting menu. The inaugural course was golden osetra caviar, paired with creamy tofu, a refreshing leek gelee, and complex seaweed oil.
The second course, avocado toast, an otherwise unassuming and basic menu item, was elevated by the intentional assortment of herbs and its crisp base - an unexpected highlight.
Burges's innovative approach to cooking, combining classic and contemporary methods, involves harnessing the power of embers to infuse dishes with a unique smoky flavor profile (Pictured: Porkbelly)
Pictured: Toyosu Fish, paired with a watermelon radish and light plum broth - making a simple dish provide a symphony of flavors by harnessing the right ingredients
The third round, simply named Toyosu Fish, was paired with a watermelon radish and light plum broth - once again making a simple dish provide a symphony of flavors by harnessing the right ingredients.
And that's not even the halfway point - you'll have to find out the rest for yourself.
While Smoke Door has garnered critical acclaim, it remains a hidden gem, accessible only to those in the know.
Reservations are highly sought after, and the restaurant's low profile adds to its mystique.