Contact Info
Coyote Bar & Grill
Terry Moore
8296 Hwy. 89
Blairsden, CA 96103
Phone: 530-836-2002
Text the word: COYOTEBARGRILL To: 21777
Website: www.thecoyotebarandgrill.com
Photo Tour
Services
Fundraisers We Support
- We support the Lost Sierra Chamber of Commerce
Going Green Commitments
- We recycle all cans and bottles from our restaurant.
- 3 buildings on property are use energy efficient lighting.
Hours of Operation
Lunch 11:30- 4:30Happy Hour 3-5
Dinner 4:30- 9ish
7 days a week in Summer
Call for Winter Hours
About Us
Southwest Flavors Meet the Lost Sierra
Known for its bold flavors and over 70 premium brands of tequila, Coyote Bar & Grill has been part of the Graeagle experience for XX years. Owner and Chef Terry Moore infuses bold - traditional flavors serving local, authentic faire with a southwestern flare.
Heart and Soul of Southwest Cuisine
Coyote Bar & Grill is where the locals go, and tourists thrive. It’s a vibrant, yet chilled out spot with fresh eats and innovative cuisine. True to its heritage, Coyote Bar & Grill kicks out favorites like New Mexico-style Pork Carnitas with slow roasted pork, grilled veggies wrapped in a flour tortilla, and southwestern seafood salad with mesquite-grilled prawns, fresh bay shrimp, and rock crab piled high on top crisp greens and black beans.
Reviews on edible Reno-Tahoe Magazine, Trip Advisor, Yelp, and Menupix all rave about the Coyote Bar & Grill’s service, quality food, and keeping up with the best of the best.
Casual dining, private parties, and events are all part of the mix at Coyote Bar & Grill.
Seasoned Talent
By virtue of owning or cooking, Terry Moore has been in the restaurant hospitality business for more than 20 years. He decided to follow his passion long ago with travel, art, and cooking. Greatly influenced by worldwide travels, his flavors are inspired by the respect of traditional southwestern cuisine and unpredictable creativity.
Establishing himself as executive chef at Coyote Bar & Grill, he’s cultivated his passion for menu and product development, as well as consultation with other restaurants
Today, his southwestern-centric style of cooking continues to grow.
“There is a great discovery, and realization for a chef, that with every taste, there is a new adventure.” - Executive Chef, Terry Moore
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