Soulful. Locally Sourced.

We aim to showcase the diversity, richness, and vibrancy of our neighborhood and to create a place where people feel at home.

We promote sustainable farming and fishing practices, as well as environmental stewardship. We are proud to be in partnership with Zero Foodprint, a non-profit organization mobilizing the food world around agricultural climate solutions. 1% of Stella’s annual revenue gets donated to Zero Foodprint to help local farmers switch to renewal farming practices – proven to be one of the most impactful initiatives toward solving global warming.

Enjoy our seasonal outdoor seating.

HOURS

Breakfast 7am – 11am Daily

Dinner 5pm to 9pm Wednesday – Sunday

executive chef

CHRIS WATKINS

Executive Chef Chris Watkins brings decades of experience and innovation to the kitchen. Expect a progressive menu experience with regionally sourced seafood, ranch fare, California produce and surprise elements; one that begins with smaller bites to share among loved ones and leads into premium beef, seafood and vegetarian plates paired with an impressive worldly wine list, playful brews and creative desserts. Think: California-meets-Mediterranean flair.

Watkins studied at Le Cordon Bleu College of Culinary Arts in Portland and interned at a restaurant in Switzerland before spending the next decade honing his craft in San Francisco at restaurants like Coi by famed chef Daniel Patterson and the coveted mod-French Jardiniere. The father of two has made Truckee-Tahoe his home for the last 12 years and spends his free time chasing powder.

SEASONAL MENU

We acknowledge the deep impact that food sourcing has on our health, our planet and our society. We are commited to sourcing only the highest quality produce and products regionally, prioritizing producers with a 100 mile radius of Truckee and North Lake Tahoe.