The Daniel Boulud–trained chef John Weatherson bailed on New York City to open Trokay. He’s gotten everyone’s attention by serving the sort of fastidiously plated, course-by-course, farm-to-fork dinners not seen in these parts. Settle in for 4—or even 10—courses, and enjoy the ride. You may not fit into your ski pants for a week, but you won’t care.
10046 Donner Pass Rd.