Set in a rustic, historic lodge befitting of the name, 1862 Restaurant & Saloon at David Walley's Resort offers casual fine dining in a friendly and relaxing atmosphere. Executive Chef Brandon Kealoha joined the restaurant in 2014, and his broad range of culinary skills have helped elevate the flavors and appeal of the 1862's fare. Chef Kealoha studied at the Le Cordon Bleu Culinary Institute in Scottsdale, Arizona. Originally from Florida, he spent much of his early career working with various chefs influenced in Southern as well as Cajun cuisine. His early influences are represented in some his signature dishes such as Maple Leaf Duck, Blackened Shrimp and Andouille Sausage Gumbo with Smoked Paprika Dusted Fried Okra. Some of his other specialties include authentic Italian cuisine, fall-off-the-bone ribs and flash-fried calamari that is unique to the 1862. Open daily, the restaurant offers a prime rib dinner special Tuesdays through Thursdays and a three-course prix fixe sunset special. The 1862 features an award-winning selection of wines from around the world. The Saloon is a small bar tucked away in its own corner off the main lobby with a intimate atmosphere. There is a Happy Hour every Monday through Friday from 4:30 to 6 p.m. with nightly specials, well and domestic beers and house wines by the glass. The Saloon also has a food menu featuring small plates, burgers, ribs, seafood, salad and pizza. The restaurant has several banquet-style rooms to accommodate special occasions and groups in conjunction with the resort facilities.
1862 Restaurant & Saloon at David Walley's Resort
1862 David Walley's Hot Springs Resort & Spa
2001 Foothill Road, Genoa