JOIN US TODAY
901 Park Avenue
South Lake Tahoe, CA
RESERVATIONS
1+ (530) 600-0060
CURRENT HOURS 2026
SUN 8-2 / 4-9
MON 4-9
TUE 4-9
WED 4-9
THU 4-9
FRI 8-2 / 4-9
SAT 8-2 / 4-9
Toulouse Tahoe brings fresh California cuisine with a soulful New Orleans twist to Lake Tahoe. Founded by Executive Chef Jon Wainwright and his hospitality partners—friends from New Orleans with decades of experience—Toulouse blends bold Southern flavors with local ingredients. Guests rave about our Shrimp & Grits, Blackened Catfish Po’ Boy, and decadent breakfast offerings. Located two blocks from the lake and a 10-minute walk to Heavenly Gondola, enjoy free parking, lively service, and a modern, welcoming atmosphere for breakfast, lunch, dinner, or Happy Hour.
Taste what Toulouse is all about.
hot cheesy grits, sautéed shrimp, mushroom, tasso ham, tomato oil gf 34
add grilled, andouille sausage +8
Available at all service times.
asparagus, quinoa, cherry tomatoes, mushrooms, baby arugula, balsamic beurre blanc gf 35
8oz american wagyu beef,* cheddar, red onion, lettuce, tomato, roasted garlic aioli, toasted brioche bun 23
Make it a Blackend Bacon Bleu Cheese Burger +3
12oz, asparagus, whipped potatoes, herb butter, red wine demi glace gf 47
Two Poached Eggs, Smashed Avocado, Cherry Tomatoes, Pickled Red Onions, Toasted Almonds, Grilled 9 Grain Bread (V) 19
Available at Brunch
Bring the Bayou to Tahoe. There’s something special about cracking crawfish at altitude, surrounded by mountains, with good food and even better company. It’s unexpected, memorable, and uniquely Toulouse.
Belgian Waffle With Maple Syrup, Whipped Cream And Berries (V) 20
Available at Brunch
two farm-fresh eggs* served with country-style potatoes, toast, and your choice of bacon, ham, or pork sausage 19
substitue fruit for potatoes +3
At Toulouse, the kitchen is led with intention, experience, and care. Executive Chef Jon Wainwright brings decades of professional cooking to every service, shaping menus that honor fresh California ingredients while carrying the soul of Southern and Creole tradition.
Rooted in New Orleans influence and expressed through seasonal West Coast sourcing, his approach balances technique, heritage, and generosity—food made with respect for tradition, craft, and the people gathered around the table.
–Michelle D.