The Grove Restaurant at Camp Richardson Resort

Open for lunch and dinner daily, from 11:30 a.m. to 7 p.m.

The Grove’s name comes from an early part of the resort’s history. In the early 1900s, J.C. Copeland and his wife, Nellie Parmeter Copeland, operated a parcel of land on the southern shore of Lake Tahoe as Copeland’s Grove Resort. A summer campground with cabins, a pier, a dance pavilion, and a saloon over the water. The saloon’s bartender later took over as owner, and the name changed to Zeigler’s Grove until it was purchased by Alonzo Richardson and, with his adjoining property, became one of Lake Tahoe’s most popular resorts, Camp Richardson.

The Grove’s menu was crafted by Executive Chef Chris Ibarra, formerly chef for the Anaheim Angels Stadium. Ibarra, a graduate of Le Cordon Bleu, worked for various restaurants in Southern California, including the Westin Anaheim Resort, before moving to South Lake Tahoe. Menu highlights include a bison BBQ bacon burger, miso salmon entree, fried chicken and beignets, a dish with ricotta beignets, coleslaw, spicy agave, and powdered sugar. Signature cocktail choices range from a barrel-aged WhistlePig Maple old fashioned, The Kokanee made with Hendrick’s gin, housemade cucumber cordial, soda, with a cucumber and lime garnish, and, of course, The Rum Runner.

Press Release about the new Grove Restaurant at Camp Richardson Resort