It is the goal of Freshies Restaurant to provide the people of the Lake Tahoe Basin and visitors with an overall dining experience that will far exceed their expectations. The restaurant offers innovative, delicious, wholesome and organic cuisine, outstanding micro brewed beers, and carefully selected fine wines in a warm, fun, relaxed atmosphere with excellent service combining elements of fine dining with family style comfort at a value price. During our shoulder seasons, Spring & Fall, we suggest you call for closing times as it may very according to business.
Freshies promises to always offer the tastiest, freshest food available. Our cuisine is skillfully planned by our Chef, Erik and freshly prepared by his cookin’ team who put love into every dish, then served by our crew with “miles of smiles”. The restaurant offers innovative, delicious, wholesome and often organic cuisine; outstanding micro brewed beers, and carefully selected fine wines in a warm, fun, relaxed atmosphere. We are firmly committed to contributing to the integrity of the Earth and our community. Our crew is committed to the concept of reduce, reuse, recycle and utilizing products that are not only fresh, but that are healthy for the planet too. Come relax, enjoy and have a fun, memorable experience of excellent service and fabulous food at a comfortable price.
The Ulmans met in the restaurant business in 1987 and always dreamt of having their own place. Freshies is the culmination of this dream, hard work, and planning. Melodie & Erik have both been in the restaurant business since 1979, Erik in the kitchen and Melodie in the front of the house. They have a real affinity for the fast paced service industry and all that is involved, especially the people. They have both worked in every position in every type of restaurant imaginable. Melodie’s background is in psychology, teaching and fitness. She is a teacher in every sense of the word, organized, particular and open hearted. Erik is an artist in the kitchen, but without the temperament of a typical chef. Erik grew up surfing and skateboarding in San Luis Obispo. One of his early restaurant positions was at a port side place that had its own fishing fleet. This experience, coupled with his shredding style influenced him to create his blend of California and Pacific Rim style cuisine.