EAT This Week: Tahoe Tap Haus’ Bourbon Maple Glazed Pork Belly

To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next. Any time we turn over a new season is a good time for someone who writes about food. That’s usually because many restaurants often change up their menus to reflect the rotation of ingredients – which is the case with this week’s feature. As part of their new Braised and Confused menu, Tahoe Tap Haus is coming out of the gates strong for the fall season. To set the stage, a seasoned pork belly hits the smoker for about two hours before another two hours of braising takes place. Once the process is complete, it is sliced and slathered in a house made bourbon maple glaze and placed atop herbed goat cheese polenta. It is topped off with sauteed delicata squash and pickled onions.

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