R 2013 11 21 dining by News & Review

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75% OFF! I don’t know about you, but I ’ m p r a c t I c a l ly a lway s h u n g ry. And although I’m a pickier eater than most, I eat quite a bit—people tend to be shocked at how often and how much I eat. Food is a big deal to me, and it’s a big deal in our society. Everything we do revolves around food—birthdays, dates, weddings, funerals and parties of all kinds. You could say that we’re all a little obsessed with food. I mean, food is necessary, but the amount most of us eat is not. And now, we’re approaching the time of the year where food is even more important to all of us. Thanksgiving—the holiday of binge eating—is only a week away. Then comes Christmas or Hanukkah or whichever holiday you celebrate at the end of the year that comes with

Editor D. Brian Burghart Project Editor Sage Leehey News Editor Dennis Myers Arts Editor Brad Bynum Designer Hayley Doshay Contributors Dave Preston, K.J. Sullivan Advertising Sales Meg Brown, Gina Odegard, Bev Savage Office/Distribution Manager Karen Brooke Exec. Assistant Operations Coordinator Nanette Harker Assistant Distribution Manager

a second round of family gatherings overflowing with food galore. It’s food season, and we’ve got our food guide to help you out when you’re out looking for a place to eat. Cheap food doesn’t always mean good food, so our intrepid staffers went in search of some $5 or less meals for people with champagne tastes and box wine budgets. We’ve also included a capsule selection of some of the best restaurants that K.J. Sullivan and Dave Preston reviewed in FoodFinds in the last year. Finally, we’ve talked to some local restaurants, and they’ve told us about themselves, their favorite holiday meals and some even threw in recipes. So when you find yourself undecided or looking for a place to eat this winter, grab this guide to help make your decision just a little bit easier. Cheers, Sage Leehey

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EvEryonE lovEs food, and wE at thE rn&r go at thE top of that list. But food can get really expensive really quickly. That’s why we, the editorial gourmands of the Reno News & Review, came together to find you some truly inexpensive meals from restaurants in the area. And when we say inexpensive, we mean cheap. We put a $5 cap, excluding taxes, on all the meals we wrote about in this piece. So the next time you’re hungry but don’t want to cook or spend the big bucks— take a look at our suggestions.

Cheap? Me? Here’s the problem: I actually spend less than $5 a day for lunch. I buy nine giant pork chops at Costco for about $16.50, and I eat one a day for lunch. I also keep seven-ounce cans of tuna here that cost me $16.45, also purchased at Costco. That’s $1.83 for a pork chop, or a $1.37 to have my breath smell like my cat’s. The Big Red gum I habitually chew to take away the cat food breath costs more than lunch. So, I was a little perturbed to have to triple the cost of my lunch bill, but Special Projects editor Sage Leehey is a bit of a taskmaster. Fortunately, I was meeting some associates on campus to modify and combine our PowerPoints for our Craft of Writing class, and someone suggested we meet at the Cantina Del Lobo on the third floor of the Joe Crowley Student Union. “They have $5 specials there.” No kidding. It being Thursday, I got the chicken taco with black beans and rice. My other option for a side was refried beans. It was delicious, more carbs than I’ve had at one meal in a month ... and it was just five bucks! In order to fulfill my task of eating two of these extremely expensive meals, I headed over

“ Cheap Ea ts”

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continued from page 5

“Cheap Easts”

to Pho 777, knowing they have a potentially delicious B.B.Q. Sandwich for $3.50. But on my way, I spotted a big ole sign on the Cal-Neva that stated loud and proud, “Steak and eggs, $4.99.” My first meal in Reno on Aug. 7, 1984, was the 99 cent ham and eggs at the Neva, so nostalgia drew me in. The steak and eggs in the Top Deck Coffee Shop was every bit as delicious as I’d hoped. The steak weighed about half-a-pork chop, but could not be beat for consistency. They even had hash browns and toast! Now there’s a meal I’ll remember.

—D. Brian Burghart

party of $5

Lunch is the meal I’m most likely to eat alone, and sometimes I just want something quick and easy. And if I’m going for quick and easy, I might as well go for cheap, too. Sure, I guess eating healthy is important, too, but for a quick lunch, I’m generally fine with anything that won’t give me heartburn or diarrhea. Generally. So what’s the ultimate inexpensive lunch item? The taco. Nature’s perfect food. You usually get at least three food groups. You can buy them all over the place—from taquerias and taco trucks, from the finest Mexican restaurants to the scuzziest fast food joints. They usually only cost a buck or two apiece. And you can eat as many as you feel you need. Some days, I only need a two-taco lunch. Other days, I’ll plow through eight or nine of the suckers. One of my favorite lunch spots is Mi Ranchito, 500 Denslowe Drive, 337-8411. It’s still sort of a hidden gem—just off Valley Road, a quick walk from the university. On a recent

visit, I had three tacos: one carne asada, one al pastor and one fish. The first two were just $1 apiece and the fish taco was $1.50. The carne asada was great, the al pastor was even better, and the fish was actually kind of gross. So, it can be a bit hit-and-miss, but you can’t go wrong with that al pastor. Another quick and easy place is Honey Bakery, 403 Keystone Ave., 322-6668. This Chinese bakery sells little semi-sweet buns filled with a variety of meats and other fillings. Most of the buns are only a buck apiece. My wife and I stopped in recently and got a chicken curry bun, a chicken mushroom bun, a ham and green onion bun, and two egg custard buns for a whopping total of only $4.40. Great stuff. But get there early because it seems like they tend to run out of the best buns.

—BraD Bynum

less money, more fooD

I absolutely hate cooking, so I won’t cook unless it’s completely necessary. I know that’s ridiculous, but it’s just one of those things that I can’t bring myself to do most days. So I often end up having my boyfriend, Bill, cook for me or eating out. But going out to eat can ring up quite the bill, so good, cheap food is a staple for me. Both of these restaurants can work for lunch or dinner—or breakfast if you’re desperate. Pizano’s Pizza, 95 N. Sierra St., 329-3700, downtown is one of my favorite pizza places. During their happy hour—3 p.m. to 6 p.m. daily— slices are $2, and drafts are $3. My personal favorite is the chicken bacon alfredo pizza, which has alfredo sauce

instead of traditional pizza sauce and two of my food groups: chicken and bacon. And at $4 for two slices, I’m pretty happy. And if you’re not making it in during happy hour, then the daily special everyday is $3.99 for a slice and a drink. During summer, I took some pizza and made a picnic in the park, but now that it’s colder, it may be a better plan to do a meal and a movie around the corner from Pizano’s. They also validate free parking at the gallery across the street. Another cheap place I like to eat at is Egg Roll King 2, 2253 Oddie Blvd., Sparks, 358-8228. (There are a couple other Egg Roll Kings in town, and they probably have similar prices, but this is the one I go to.) The house special has one egg roll, chicken chow mein and pork fried rice all for $3.50, and there’s a whole lot of food in that platter for just a few bucks. There’s a lot of other great options for the combination plate, too, but that costs a little more at $5.50. And with the special you don’t have to choose between chow mein or rice, which is always a difficult decision in my book.

—sage leehey

five Buck lunch

A hot dog is a meal, as everyone knows, but all hot dogs are not created equal. There are the mushy Wienerschnitzel type, or the dubious movie hot dogs. But without question, Sinbad’s, 418 N. McCarran Blvd., Sparks, 3314762, has the best dogs in this valley. Biting into the strong skin somehow combines a great taste with a sensory experience.

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The basic dog is $3.40 (and drinks start at 99 cents). Moving up, the Chicago dog (tomatoes, mustard, dill slices, onions, sliced pepperoncinis, celery salt) is $3.90, followed by the kraut dog and the nacho cheese dog at $3.99 and the cheese dog at $4.25. Sinbad’s has recently added a Buffalo dog (hot buffalo wing sauce, ranch dressing, chopped celery and onions, blue cheese crumbles, celery salt) $4.50. It is available on Mondays, Thursdays and Sundays only. Drinks run from 99 cents to $1.99. And if you want to think of it this way, all these prices are a dollar less because each meal is served with a $1 coupon for the next visit. The Yellow Submarine, 920 Holman Way, Sparks, 358-6040, is basically a sub shop, but it serves a few side dishes that can fill your stomach better, too. Macaroni and cheese is $3, soups are $2.20 and $4.50 and my personal favorite, chili, is $3. There are soup choices—on one day last week the Sub was serving beef noodle, creamy tomato basil, chicken pot pie, white bean and chicken chili, and carrot ginger bisque. There are some sandwiches that come in at $5—ham and Swiss, turkey breast, egg salad and veggie. And there’s a side salad at $3.25. Macaroni and potato salads are $1.75. What comes with your meal at no charge is the ambiance. This isn’t just an assembly line sub shop. It’s a friendly neighborhood place, with board games, books and magazines, video games, and an array of memorabilia on the walls, plus conversation with the owners and workers.

—Dennis myer s

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but often I end up going to the same old places over and over because, well, I know they’re good, and I don’t want to end up buying a terrible meal. I know this is common among my friends, and chances are you might do something similar. So we’ve compiled some of the best reviews from FoodFinds in the last year and shortened them for you. When you read on, you’ll find reviews of a variety of restaurants in the area by our food writers, K.J. Sullivan and Dave Preston.

1862 RestauRant and saloon David Walley’s Hot Springs Resort, 2001 Foothill Road, Genoa, 782-6602 The menu ($26-$42 for entrées complete with starch and vegetable) is stunning and seemingly over the top for an eatery in the middle of a field south of Genoa, but executive chef Richard LaCounte is determined. The appetizers ($7-$22) are extremely creative. I had the seared foie gras on a caramelized onion tart with pepper roasted strawberries ($22). The creamy duck liver combined with the treatment of the onions and strawberries and a touch of goat cheese was a flavor explosion of salty and tangy. Chef insisted I try the fried rattlesnake arancini with a spiced red cabbage slaw and charred poblano coulis ($14). These were breaded, fried croquettes with rattlesnake

a s P ec i a l s u P P l e M e n t to t h e R e n o n e w s & R e v i e w

meat, a white risotto, a little mozzarella in a puree of poblano pepper. This Sicilian recipe went from crunchy to creamy with texture from the risotto and slight heat from the pureed peppers—an original, unusual starter and a worthwhile adventure. Next were two of the biggest lamb chops ($34) I’ve seen in a while—7 to 8 ounces each, with German-style potatoes and grilled asparagus—straightforward, well presented with all the flavors expected. A seared duck breast ($30) served over wild rice pilaf, cherry orange chutney and baby bok choy. A generous portion of sliced breast atop the nutty pilaf married in my mouth with the tart-sweet chutney to cause flavor to flow through the palate. And not to leave out the beef, I had a grilled 8-ounce buffalo filet ($42) with wilted spinach, potato croquette, truffled celery root slaw and cherry balsamic jus. It was a very lean meat complemented by a myriad of flavors and textures. Pine nuts put a crunch to the simply sautéed spinach with the slaw’s elegant truffle richness and the jus added a slight, bright tart taste to the meat. The restaurant seats 100 in a lovely, rustic atmosphere, with a very accommodating staff. This is a place where culinary passions live.

-dave PReston

alM Kainan 390 N. McCarran Blvd., Suite B, Sparks, 358-8101 I’ve been feeling like my life is a little routine, so I thought I’d shake things up by trying some different types of ethnic food. I told my friend Brett I wanted to try Filipino food, but when we showed up to the Wienerschnitzel, I was confused. We

walked inside, and lo and behold, tucked into a small room off a hallway that leads to the restrooms, ALM Kainan has set up shop. Despite their lack of space, ALM Kainan is set up efficiently with a counter to order at in front of serving dishes filled with various Filipino dishes. Brett and I decided to go with the combo meals, which are available for $6.99 and come with two decent sized entrees and large servings of white rice. We went with pansit, beef steak, adobo chicken and picadillio. I started with the pansit, since it sort of looked like chow mein made with rice noodles. The dish was packed with chicken, carrots, cabbage and celery. The rice noodles gave this a lighter feel and allowed the flavor of the vegetables to shine. The beef steak was very good, with long slices of beef marinated in onions and soy sauce, reminding me a bit of fajitas. The next combo plate had the adobo, which are marinated chicken thighs with a rich soy and garlic sauce. Picadillio is ground beef with a light spice and small pieces of vegetables mixed within. The dish was very comforting, like Filipino taco meat. In fact, overall, Filipino food actually reminded me of a cross between Chinese and Mexican food. I was beyond full after all of the meat and noodles, and we even had food left over, so this was quite a deal for under $7. Next time you want a hot dog, you should stop by for some Filipino food instead.

-K. J. Sullivan

aroma Club 4001 S. Virginia St., 825-7725 Aroma Club is set up in two parts, with the fragrances in the front, and the café in the back. The café also has a patio space with a great fountain surrounded with lots of plants. The space is comfortable and cozy. The owner assured us that once you went Russian potato salad, you could never go back. She was not kidding. The only thing Russian potato salad has in common with the more common German potato salad is potatoes and eggs. With Russian potato salad, the ingredients are chopped so finely that every bite is a different flavor combination of the ingredients, which include apples, carrots, cucumbers, sweet peas, pickled cucumbers and fresh herbs. We basically licked the bowl clean. The yogurt soup, which is served cold, actually had many similar ingredients to the potato salad. I usually hate cold soups, but this one was refreshing and flavorful, and I’m glad I tried it despite it sounding weird. Tim went with the pelmeni ($6.99). With pelmeni, you have a choice of the type of meat in the dumplings, so he went Siberian, which is pork and beef. The pelmeni were flavorful and quite hearty without being overly heavy. Brett ordered the Incanto wrap ($6.50 for a whole, $4.25 for half), which came with turkey, artichokes, tomatoes, lettuce and spinach wrapped in a whole-wheat tortilla. I went with the Forest Tale ($6.50 for a whole, $4.25 for half), which had marinated portabella mushrooms, Gorgonzola, dried cranberries, tomatoes, balsamic glaze and lettuce. Everything in the wraps tasted incredibly fresh.

While we ate, the owner came out to chat with us. She and her sister make all the items from scratch, and there is a huge focus on balance of flavors. The food takes a bit of time here, as this isn’t a production line of pre-made crap. So if you’re in a hurry, call ahead, but otherwise, sit back, have a coffee and enjoy your surroundings. The food at Aroma Club is definitely worth the wait.

-K. J. Sullivan

beefy’S 1300 S. Virginia St., 870-1333 The interior of Beefy’s is tiny but set up well, with mostly counter area for seating. The feel is kitschy without being over the top and is oddly comforting. I went with the Rustler ($6.50), which is a burger topped with Swiss cheese and grilled mushrooms, and I added a side of onion rings ($3.50). Tim went with the Stetson ($6.50), which came topped with bacon and blue cheese and added a side of fries ($2.75). Smelling the food cooking was tough so Tim decided to order a chocolate milkshake ($4.50) to tide him over. The milkshake, made in front of us in an industrial milkshake machine, arrived creamy and chocolaty. I asked for a “sip” and took a long pull when he turned away. I reasoned that I could get one to go. When our burgers arrived, I was happy to see lots of Swiss and mushrooms piled on my burger. All of Beefy’s burgers come with lettuce, tomato, pickles, onions and mayo, but they were glad to accommodate some changes Tim requested. The rolls are soft and delicious. I mean, normally, who cares about 6 the bun, but these are really good. Apparently,

the buns are fresh baked daily just for them. The meat itself was tasty and fresh as were all the ingredients on the burger. Tim’s Stetson burger was piled high with smoky bacon that was amazing with the blue cheese. The fries are hand cut, lightly salted and still had the skins on. Dip these bad boys in the chocolate shake, and you’ve got one happy fat kid—me—on your hands. Beefy’s also has wine and beer, which is nice, because I love a beer and a burger. The staff at Beefy’s is incredible. The two ladies were beyond friendly and just made us feel so comfortable. They really cared that we enjoyed our food but were never intrusive. Overall, the food here is solid. Beefy’s uses fresh ingredients and knows how to cook them. The diner atmosphere is fun, and everything about it makes you feel welcome.

-K. J. Sullivan

bogey’S bar and grill 3500 Sullivan Lane, Sparks, 673-5456 Bogey’s is not a snack bar. It’s a bar and grill with a nice view of the Wildcreek golf course, which backs up to a desert mountain. This made the fall colors of the course’s mature trees stand out beautifully. The interior is simple but nice, with a fireplace, a rock backsplash along the bar and picture windows to enjoy the view.

“ Cheap Ea ts”

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Da Vinci in the Siena remodeled and changed its name to Whitewater, but how can you go wrong with a beautiful steak?

“Fab Food ” 10

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Box EatEry 3683 Kings Row, 746-5269 The place is a little hard to find if you aren’t familiar with the area because it is tucked into a corner of a strip mall on King’s Row. Inside, it’s small, clean, welcoming and Irish. The setup is more for takeout, but the space is comfortable enough that you can easily enjoy a meal there. Box Eatery offers soups, sandwiches and salads along with quiches and casseroles. I decided to go with one of the daily specials, which was vegetable lasagna ($6). My lasagna, like all dishes served, arrived in a box, hence the name Box Eatery. Inside was a large square of lasagna accompanied by a side of spinach, tomatoes and balsamic and some sliced foccacia bread. The sauce on the lasagna was thick, and there was a ton of cheese and spinach. Brett went with the bowl of soup and half sandwich combo ($7). The half sandwich was enormous. In addition to the turkey, the sandwich also came with provolone, prosciutto and spicy aioli along with fresh tasting veggies. I liked the sandwich, but I loved the tomato bisque. The bisque was rich and creamy, and had this been my order, I would have dipped my sandwich in it. Jared went with another daily special, the spicy macaroni and cheese ($6) and a bowl of chicken enchilada soup ($5). The spicy macaroni and cheese had lots of thick

“Cheap Eats”

a S p Ec i a l S u p p l E m E n t to t h E r E n o n E w S & r Ev i E w 5/23/13 3:18 PM

-K. J. Sullivan

BraSSEriE St. JamES 901 S. Center St., 348-8888 The place features wood floors and tables, stone fire places, high ceilings, and brick walls. With four dining areas, two indoors holding 134, and 90 outside on a raised patio deck and lower courtyard deck, make it roomy with old-world ambience. Art Farley’s baby is a state-of-the-art brewpub. I wanted to pair with some of the microbrews, so Farley pointed me in the direction of The Pig & The Kraut ($16), a savory dish with the pork shoulder slow cooked in the Witte Album Track I Belgian wheat beer. This beer added hints of tropical fruit and sweetness to the flavor of the very moist meat. Set atop mashed potatoes and surrounded with red cabbage sauerkraut, this hearty threeway marriage of tart, salt and savory flavors was creative and several notches above any other comfort food you’ll find today. I went with two brews, The Witte Album Track I and The Third Man, both Belgiumstyled suds. I had 13-ounce tulip glasses ($5). They fit like liquid gloves complementing the food flavors. Next, I had the Dixie Chicken ($14), chicken thigh soaked in buttermilk to keep it moist and add a layer of flavor, then rolled in a little flour, corn flakes and Panko, and quick fried. It was served on a bed of kale and creamy polenta—again, creative and flavorful. The kale had a bit of red pepper flakes for a very nice spicy finish, and the rich, creamy polenta held everything together. The Red Headed Stranger (tulip $6) was my personal favorite brew, a dark, amber red with a nice little spice, not too hoppy, and a nice long finish. Kudos to the two “head cooks,” Josh Berreman, with time at the 4th Street Bistro, and Erick Caballero, who worked at Lulu’s. With the proper trappings of a country inn,

“Fab Food”

“Fab Food” 13

Plus!

creamy cheese and a serious kick. The soup had huge chunks of chicken along with a great corn taste. The soup was rich, hearty and fresh and had me thinking about getting a tub of it to go. Overall, Box Eatery has fresh food, large portions and low prices. They also add a tiny cookie to your order, and who doesn’t like a tiny cookie? The staff seemed to care genuinely about the food they serve and the customers.

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Brett and I ordered a Bud Light ($3.25) and Sierra Nevada ($4.25) from the friendly bartender, CeeCee. I went with the charbroiled chicken sandwich ($8.50), which came with a decently sized side of crispy fries. The chicken was cooked perfectly but there was a lot of mayonnaise on the sandwich, though it was easy enough to scrape off the excess. The sandwich was supposed to have a special sauce but I only noticed the mayonnaise. The sandwich had a thick slice of tomato and lettuce, and the bun was soft. This chicken sandwich was nothing fancy, but it was cooked well and tasted good. Brett went with the Juicy Lucy burger ($10), which also came with fries. The Juicy Lucy can be stuffed with a variety of choices such as Gorgonzola, jalapeños and cheese, or just cheddar. Brett went with the jalapeños and cheese, and was offered a choice of nacho cheese or cheddar. He decided to go with the nacho cheese. It tasted pretty darned good. The burger was large and messy, but CeeCee was on it, and extra napkins were at the ready before they were even needed. Service throughout was very attentive with even the cook coming out to ask how everything was. I might have come in with snack bar expectations, but instead, I had a decent meal with a great view and relaxed atmosphere.

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284-3802 12

NOVEMBER 21, 2013

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Open for Breakfast, Lunch & Dinner, 7 days a week13 Breakfast 7-11:30am (2:30pm on weekends) Lunch 11:30-2:30pm Pizza & salads - 2:30-5pm Dinner 5-9pm, Sundays 4-8pm

1112 North Carson Street, Carson City • 775.882.3353 www.adelesrestaurantandlounge.com • Reservations Recommended 13

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as a support system, and have one common place people could gather and be … neighborly.

photo/allison young

-Dave Preston

eL tumi 585 E. Moana Lane, 827-5454

Dining gem: Executive chef Ken Kelleher at Pearl in the Silver Legacy.

polished, yet unfussy pub food that uses the best local ingredients and classic dishes with playful twists, Brasserie St. James is already a locals’ favorite.

-Dave Preston

Café DeLuxe 1690 South Wells Ave., 737-9735 Breakfast and lunch are the mainstays, but the Café offers dinners on Friday and Saturday. Walk in to a cozy, art deco throwback décor with seating for 34 people and a butcherblock eat-at counter with room for eight. Barrie Schuster, who creates everything on the menu, emphasizes that she takes great care to buy as much organic, local product as possible, and even her meats and poultry are organic certified humane (standards require nutritious diets without antibiotics or hormones, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors). Schuster created the menu to make everyone feel good about ordering anything without worrying about special diet considerations—truly a “one-sizefeeds-all” menu. At breakfast, naturals like cinnamon swirl French toast ($6), DeLuxe Scramble with home fries and fresh veggies($8) , muesli ($4) organic oats ($4), a basic breakfast ($7),

or my choice, an egg taco ($4 each). It came on an organic corn tortilla with melted cheddar cheese, fried egg, black bean salsa, sour cream and avocado. From the maize base to the sour cream atop, the layers of flavor were tasted with every bite. From corn to the savory bean salsa to the rich, buttery flavor of the avocado finished with the slightly tart, sour cream, a very satisfying nosh and just the right size for breakfast. For lunch, they offer homemade soups daily ($3.50/cup-$4.50/bowl), salads, like kale with lemon, salt and olive oil ($4.50), topped with avocado and chopped almonds and a scoop of quinoa for a couple bucks more. My pick was the goddess ($6.50), generous with organic greens, cucumber, shredded carrots, shredded beets, garbanzo beans, sunflower sprouts and seeds, and avocado with lemon tahini dressing. It was Mother Nature’s bounty at its best—fresh. The dressing with the sesame seeds paste, a bit of garlic, lemon and spice made a great savory-tart complement. Schuster believes an individual’s neighborhood should serve a vital role in terms of offering camaraderie and acting

El Tumi is a simple place that seats about 40. The service is friendly and efficient. The first thing on the table was chips and salsa with huacatay, a native Peruvian herb related to marigold and tarragon, with an aroma somewhere between mint and basil. It was cool green in color and had just a bit of heat on the finish, very tasty. I started with a beef dish, lomo saltado ($11.95), which has Asian influences, consisting of strips of sirloin marinated in vinegar, soy sauce and spices, then stir-fried with red onions, parsley and tomatoes. It’s served over white rice with French fries that look more like potato wedges. The flavor was subtle and savory while the fries added another texture. Next, aji de gallina ($9.95), a chicken dish that’s slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This was a thick, hearty, savory dish that had layers of flavors from garlic to Parmesan cheese to an almost sweet-spicy finish on your palate. Then, I had ceviche de pescado ($12.95), marinated white fish. The fish was tilapia cut into small pieces marinated in lemon juice with tomatoes, peppers, onions, garlic, ginger, Peruvian spices and chopped cilantro. Unlike many ceviches, this was served on a plate atop a sweet potato with yellow corn on the side and finely sliced white onions on top with just a little of the marinade, not floating in a bowl with the marinade, like a more typical ceviche. The fish was tender, with citrus, garlic and a little heat. Take a trip to South America with your palate at El Tumi. You never know what your new favorite food could be, so just get out there and try something new.

-Dave Preston

GoLDen fLower

Canh chua tôm, a hot and sour shrimp soup ($7.95), was oh so flavorful. Bún thit nuông cha giò is a bowl with flame-broiled pork and imperial rolls with noodles ($7.95). The wonderful sliced pork is marinated in lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce and sesame oil for several hours and then grilled. Vermicelli noodles and fish sauce poured over the top that was savory, lightly sweet and salty tasting, sour and spicy with carottes finement tranchées. The flavor and texture experience on the palate is gratifying and even delicate. And then a dessert, ché, a three-colored bean dessert ($3). Made with mung beans, kidney beans, great northern white beans, tapioca, clear jelly strands and coconut cream. Served like a parfait, you mix everything together, and have the extraordinarily refreshing sweet/savory almost drink finishers. Again, it’s another flavor/texture experience for your mouth. Food lovers and culture buffs with a passion for fresh flavors will find the Golden Flower a great way to experience one of the world’s best unions, that of Euro-Asian cuisine.

-Dave Preston

Great fuLL GarDens 555 S. Virginia St., 324-2013 Organic and natural is the goal here. They have their own garden in south Reno, a green house, and they buy wild fish. And there’s gluten free, organic, GMO free and dairy free options, and you’ll find Applewood smoked bacon, turkey, Angus beef, hickory smoked ham and pastas too. Vegan and vegetarian offerings are throughout the menu. I went for the “funkytown” Liege waffle ($8.95): sliced warm apples, crumbled blue cheese, cinnamon and local honey. This waffle is made of dough and not batter. It’s firmer and has chunks of pearl sugar bits from Belgium folded into it that melt as the dough rises giving a crispy, caramelized exterior to the waffle. This treatment was created in Belgium in the 1700s, and the savory, creamy sweet marriage of these ingredients with pure Maple syrup is a delightful taste fantasy. Gino is known as The Soup Guy, and he lives up to his reputation. His approach, starting with raw ingredients and creating something amazing. I tried total tomato and split pea (cup $3.50, bowl $4.50). The flavors screamed at me in perfect taste profile. Then 6 came the wasabi vegetable bowl ($8.99) 10 fresh with wild sockeye salmon, plenty of vegetables and heirloom tomatoes from Gino

“ Cheap Ea ts”

205 W. Fifth St., 323-1628

The place is simple, with neat tables and seats for about 85. It’s open well into the wee hours of the morning. It’s a friendly environment with friendly staff. There’s a very extensive menu, and prices range from $5.95 to $11.95. The food is made to order, and the portions often generous. If you’ve never had pho, the beef and noodle soup that’s known as the national dish of Vietnam, I can’t think of a better place to start, because they offer 25 variations on the menu. But I’m very familiar with that dish, particularly great in cold, snowy weather, and I was out for an experience—and an experience I had.

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“Fab Food”

Executive Chef Richard LaCounte and a sampling of his foods and wines.

and Juli’s garden. It was firm and flaky, mild and sumptuous with the wasabi cream sauce atop, the salmon was a perfect complement to this vegetable medley with a simple lemon and olive oil dressing. Really, a vegan Reuben ($10.99)—holy smokes! Soy, wheat and spices replace the meat. But the kraut, Thousand Island and a vegan cheese made the flavor tart and savory—this could fool any pastrami aficionado. There’s a Chilean sea bass with a light soy drizzle ($26.99), accompanied by remarkable mashed sweet potatoes and carrots and zucchini that are prepared by blanching and then roasting. This treatment made me enjoy carrots like I haven’t in years. The texture was smooth with a savory freshness rather than the earthy, boiled taste. There’s a lot of passion and feeling in the food and from the people here. In this era of remarkable culinary creativity, simple and fresh can still be the best approach.

-Dave Preston

Haven on eartH BreaD anD Bakery Co. 10855 Double R Blvd., 284-4200 One loud food alarm to wake up the American diet in the last quarter century has been the gluten-free revolution. The U.S. Department of Agriculture estimates one in 133 Americans has celiac disease, which greatly impairs the digestive process in the intestines, causing pain and constant discomfort. A gluten-free

diet is the only existing treatment. Kathy Johnson knows that all too well, she has celiac disease and that’s why her husband Tim, a retired Aero Space chemist decided to become a baker. Millet, sorghum, sweet rice flower, tapioca and garbanzos are the basis for all the breads and pastries. The binding agent to replace gluten is xanthan gum (commonly used as a thickening agent and stabilizer, made of five sugar derivatives). The menu offers sandwiches like roasted turkey, ham with Swiss, chicken or tuna salad, pesto chicken and provolone, and a fresh veggie item, all $7.25. There’s pizza by the slice ($2.95) or a whole pie ($10.95), with all kinds of toppings, including fresh veggies, bacon, pineapple, and pepperoni. Salads go from chicken Caesar to Oriental ($7.25), and there’s a kids’ menu with grilled cheese or six-inch pizza ($4.95). Homemade soups (bowl $2.95), and a combo with a salad ($6.95) make a well-balanced, really complete lunch menu. Hot entrees with soup or salad ($7.50) include things like spinach or ham quiche, lasagna, macaroni and cheese, chicken pot pie, carnitas burrito with beans and rice, and, what I ate, chicken green sauce enchilada. Kathy wanted me to try her lentil soup. Full of legumes, a little tomato and some

NOVEMBER 21, 2013

Worcestershire for a savory tang, there was a hearty flavor with every spoonful. The enchilada was made with millet and topped with mozzarella and a verde sauce on the side to add just a little heat. If anything, it was moister than the traditional corn flower enchilada without losing any of the flavor. The chicken was generous and nicely seasoned. Application of “eating with your mind first” comes into play when you see “glutenfree” on everything. You think, “Will it taste different from what you expect?” It did not.

-Dave Preston

La FamigLia ristorante itaLiano 170 S. Virginia St., 324-1414 There are Ferraris and Lamborghinis, extraordinary cars, and then there are Bugattis. All three are famous Italian racing icons, but it’s the Bugatti that noticeably focused on design and is considered to be a true work of art. There are many good Italian restaurants in Reno, and then there is La Famiglia, where the design of the food is the culinary equivalent of the Bugatti, a true work of art on every plate. I had to start with the vegetable minestrone ($5) because owner Paulo Gaspari makes it himself. Minestrone is a thick soup of Italian

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origin made with vegetables. His ingredients include beans, leeks, celery, carrots, garlic, cabbage, peas in stock. Then about halfway through the cooking process, he adds a half-cup of olive oil. It’s a rich, hearty soup with savory flavors all through your mouth. It’s satisfying and could easily be a meal itself, great anytime but especially when it’s cold outside. I happen to love linguini vongole ($20), and if you do, too, then order linguine with white clam sauce—this is the place to go to. They have a no-fail recipe, the pasta made al dente, a broth so rich with clam flavor and butter, you’d want to finish it with your spoon like soup, and fresh clams. Gaspari wouldn’t tell me the exact recipe, but white wine, garlic, butter, clams, shells, broth and pepper flakes were all found on the palate. Unfortunately, they don’t build classic Bugattis anymore. Fortunately, La Famiglia has captured the art, pride and heritage of this legendary Italian masterpiece and perpetuates a tradition in every dish.

-Dave Preston

mix CuPCake Co. 655 Booth St., 329-1748 When I walked into the place, my first thought was that it looked like my grandmother’s kitchen. Mary Allstead wanted a wholesome, homey feel to the place. It’s very retro ’50s, with tables seating six or eight folks and room for 20 or so inside. The staffers wear old-fashioned, handmade, patterned aprons

-Dave Preston

oPa Café 280 Giroux St., 322-7500 Opa Cafe is fairly small and off the beaten path, hiding in a newer complex behind Renown hospital. Inside is casual and comfortable, filled with plants hanging from the ceilings. I went with the spanakopita with a Greek salad ($12.95), which arrived on a plate piled high with tzatziki sauce, pita bread, a large salad and a huge square of Spanakopita. The salad was loaded with onions, feta, olives and tomatoes and was perfectly dressed with a tangy dressing. The tzatziki was fresh and creamy and they didn’t skimp on the pita bread. I ate so much of the sides that I barely got into the spanakopita. That’s a shame because the amount I did have was layered with feta cheese and tons of spinach with flaky layers throughout. Brett had the gyro platter ($12.95), which came with piles of pita bread, tzatziki, tomatoes, cucumbers and onions along with a huge serving of sliced lamb. I grabbed a bite of meat and found it different than typical gyro meat I’m used to. It was sliced differently, far more tender, and had a strong peppery taste. At some point the owner came out to check on us and told us that he uses a really high grade meat. I hope he keeps it up, because the meat is delicious. Everyone enjoyed the meal. We especially liked speaking to the owner, who said he’s of

photo/allison young

with a little flower and frosting badges on the front. They make everything fresh and from scratch. Time went into crafting the delights and painstaking effort went into the frosting of these morsels of magnificence, something Allstead talks about with great pride. Monkey Business is a banana cake with a cream cheese frosting drizzled with caramel and topped with a pretzel. Pure sweetness envelops your taste buds as you sink your teeth into its sweet plump, foundation—a primal pleasure. Guittard chocolate from San Francisco, with a French heritage, made the chocolate cake she gave me. It conjured memories of a taste of adventure and childlike curiosity from my grandmother’s kitchen. This place is a great escape back to kiddom. The marshmallow brownie with a chocolate Granché melts in your mouth and soon you experience a delightful, gooey mixture as flavors meld together, and you plan another attack for another delectable bite. This scrumptious indulgence hit my decadence spot big time. When my grandmother baked, there was a whole lot of love going on and that’s why my memories of her, my cooking mentor, are always strong when comes to homemade desserts. And Mix Cupcake Company brought back many fond memories and tastes.

Greek and Italian lineage, so cooking both types of food feels natural. I read somewhere that the real meaning of the phrase “opa!” is more of an “oops!” Well if Opa Cafe means “oops,” then it’s, “Oops! Sorry this combination of food is so amazing.”

-K. J. sullivan

Pearl oyster Bar anD Grill Silver Legacy, 407 N. Virginia St., 329-4777 Bright and casual, Pearl feels as straightforward and inviting as the menu itself. Pearl tries to make sure fresh is a certainty. I started with the seafood melody ($14.50), consisting of four each of jumbo shrimp, crab claws and shucked oysters. A cocktail sauce, good, straight horseradish, and a jalapeño tomato salsa were for dipping. Very fresh, not overcooked crab or shrimp, and the sauces were spoton, adding whatever kind of “spicy” lift I wanted to the trio. A dungeness crab cake ($13.75) was next, and this was a hunk of crab the size of a burger. It was served atop a bed of Asian ginger slaw with wasabi aioli and sweet, hot vinaigrette. This was easily a light meal in itself. The crab meat was very generous and moist, and the vinaigrette was light, made with rice vinegar and featured flavors of soy, sesame and ginger. The slaw was a great bed, with tart, crispy oriental flavor. I had to experience a pan roast 6 of my all-time since that’s one favorite seafood delights. I had 10 the ultimate combination pan roast ($18.50), with crab, scallops, mussels, clams, oysters and shrimp. The sauce— butter, white wine, paprika, celery seed, clam juice, a squeeze of lemon, Worcestershire, Tabasco, cocktail sauce and, the kicker, heavy cream. This liquid velvet drenched and coated the seafood adding just enough bang to the many textures. There’s a full bar with seven signature 4 cocktails ($5.50-$7.75), a half-dozen craft1 beers ($7-$18), a half-dozen oyster shooters with assorted, infused vodkas, and a modest,

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Open the box: Bryan Patterson preparing the loaded spinach salad at Box Eatery.

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but well thought out, list of wines. All but one were available by-the-glass ($5.25$16). At the end of the day, what Pearl has done is present some very decent shore food that has connected the diner with the chef, the oyster grower, winemaker and fisherman, making it a true dining gem.

-Dave preston

restaurante Yesenia 581 Moana Lane, 622-0117 Inside, Restaurante Yesenia is large, clean and a bit sparse. We were there at a strange time, so we had the place to ourselves. The very friendly owner, Danny, greeted us and told us to sit wherever we liked. We had been doing some yard work, so were in need of some cervezas. Danny brought us a Tecate and Modello ($3.50) along with some chilled glasses. All right! I had never had pupusas before, so we decided to order a couple to start ($1.79 each). We could hear the maize being pounded in the back, which I took as a good sign for fresh food. I don’t know why it has taken me so long to try pupusas because they are honestly the perfect snack.

Everything melts together and the maize pancake is light and crisp. The restaurant offers a pickled relish that added a nice tangy crunch to the pupusas. Danny told us that they will make pupusas with just about anything you want, and mentioned some different types such as jalapeños, chicken and steak. In addition to the pupusas, I ordered the gorditas and sope combo plate ($6.99), with asada, while Tim went with the taco combo plate ($6.99) with carnitas. What struck me first about both plates was the amount of meat on them. They do not mess around at Restaurante Yesenia. The shell was crunchy and light, which was a nice contrast to the sope, which had a thick, doughy bottom. Like the gordita, the sope was piled high with marinated asada. Tim’s taco combo plate arrived with three tacos crammed full of smoky carnitas. Everything tasted great, including the side of rice and beans. The food is incredible, the prices are low and the service is friendly. I can’t wait to make another trip back to try out some different varieties of the pupusas, not to mention the plantain sundae Danny is working on.

-K. J. sullivan

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edges from frying. But it is the brown gravy, which was thick and savory, a little bit sweet and a little bit salty, that brings it all together. One big pie-like presentation covering the entire plate beneath its silken wash of gravy, it’s indeed an amazing egg foo young. I wanted to try one of the chef’s specials, so the Dragon and Phoenix ($10.95) was my choice. Sautéed shrimp with vegetables shared the plate with general’s chicken. It was sweet and slightly spicy. I like how light the batter was, since this is deep-fried and then coated with the sauce. You bite almost directly into the chicken—the batter barely covering the meat and not dominating the mouthful, as is often the case with this dish. The house fried rice ($6.50) was more than enough with pork, chicken and shrimp still fluffy, fresh with a modest amount of veggies. What I found was freshness, simplicity and flavor. That’s the quintessential recipe for a restaurant’s success.

soochow chinese restaurant 656 E. Prater Way, Sparks, 359-3344 Tucked away in a strip mall at Prater Way and McCarran Boulevard in Sparks, this is a neat, simple establishment with faux wood planked floors, hanging oriental lanterns, booths and tables with red tablecloths, yellow cloth napkins and a classic glass-atop-thelinen table covering. I went a la carte. The Westlake beef soup ($7.95) caught my eye. It is very light with a silky texture nuanced with cilantro and white pepper. Its flavor was a harmony of citrus with a slight bite and a thick, savory finish. Next, my eyes saw egg foo young and that was a must. This is truly one of my favorite Chinese dishes. The name comes from the Cantonese language. Literally meaning “lotus egg,” this dish is prepared with beaten eggs and meat or seafood is often mixed in with the gravy. I had the house special ($8.95). I was amazed to be presented with such an elegant dish. It was a golden omelet with an elaborate filling mixed in with bean sprouts and minced water chestnuts, bits of roast pork, chicken and fresh shrimp, and chopped scallions. Pillowy and punctuated with crunchy vegetables, it was bronzed at its

Think

Free

-Dave preston

spitfire pub anD Grill 4050 S. McCarran Blvd., 737-4440 Walking in, I was amazed that Spitfire somehow transformed the cavernous space into something more intimate, with a large

6 3 Choices...

Muffins & Bagels MADE FRESH DAILY

Also offering: Breakfast & Lunch Sandwiches, Soups, Salads, Smoothies & Coffee South Downtown 340 California Ave. 333.1025

809 south center st, reno

www.theislesonline.com

We’re here to complete your Turkey Dinner Celebrate it with the most traditional Desserts and Breads from our bakery! Creamy Pumpkin • Nutty Pecan • Harvest Apple Chocolate Cream • Coconut Cream That’s just our pies.....we also bake our Pumpkin Walnut Teabread, Brightly sugared Pumpkin and Turkey sugar cookies, our special Thanksgiving rolls, and our most popular Pumpkin Cheesecake. Place your order today!

Voted Reno’s Best for many years! 933 West Moana Lane, Reno 775-825-0451

D’Andrea Marketplace 2868 Vista Blvd. 351.2868

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Shoppers Square 259 E. Plumb Ln 333.6536

www.myfavoritemuffin.com/reno

MidTown, Reno at 701 S. Virginia St Open 7 Days a Week 7am–7pm 322–8040

photo/allison young

Mary Allstead of Mix Cupcake Co. has the goods.

bar in the middle, booths and tables off to one side, and a gaming area—shuffleboard!—on the other. Spitfire has a lot of wine, beer and liquor so I can’t imagine not finding something you’d like here. The food menu at Spitfire is just as diverse and surprisingly so. Choices range from bangers and mash to pork belly. We finally settled on the lamb curry ($13) and the Wagyu burger ($12). This burger was so moist and flavorful that to add something like ketchup or mustard would be a sin. It’s served with lettuce, tomato and onion, which is all it needs, besides the crisp bacon and cheese. I had a hard time choosing between sweet potato fries or steak cut, so the bartender, in keeping with the military theme of Spitfire, acted as an officer and a gentleman when he came back from the kitchen, and told me he had them split the fries so I could have both. The sweet potato fries were my favorite because they were so crispy and sweet with a light salting, but I’m not going to lie—I ate the hell out of the regular ones, too. The lamb curry was another success. A large portion of tender lamb and savory curry was piled over rice and potatoes and was more like a stew, a delicious baby sheep stew. The curry wasn’t spicy at all, just flavorful. Alongside the lamb was mango chutney that had a sweet spicy taste. There was also a cucumber mint yogurt that tasted great combined with the chutney.

I really enjoyed my time at Spitfire. The staff was friendly, the place was cool, and the food was good. If you’re sick of the same old bar, check out Spitfire.

-K. J. sullivan

sun valley steaK house Hobey’s Casino, 5195 Sun Valley Drive, Sun Valley, 673-0683 One of the hidden gems of Sun Valley, north of Reno, is the steakhouse in Hobey’s Casino. The well structured menu covers everything from chicken Alfredo ($19), to veal Oscar ($28), to cedar plank salmon ($22). The most popular item on the menu is the daily filet and a Maine lobster tail special with soup or salad, a vegetable and a starch for $21.95. You could have two lobster tails if you didn’t want the beef. A nice variety of appetizers ($8-$12), including the one that caught my eye, grilled marinated portobello mushroom with grilled asparagus and bleu cheese fondue ($10). Three medium slices of the mushroom topped with the asparagus and coated with a grand fromage sauce lived up to my expectations. It was rich with layers of savory, creamy tang and a bit of saltiness. It was a blend of bleu cheese and parmesan creamed with white wine, shallots, garlic, and butter—a sauce that made a flavor statement. Headline soups and salads: hot spinach, Caesar, French onion—all $7. I tried the lobster bisque ($9). The mouth texture was not too thick, and the meaty broth held the

Maine lobster au jus through my mouth with a nutty hint of sherry on the finish. The New York, grilled to medium-rare, came out with a tremendous aroma of a wellseasoned fire grill, splashed with a butter/ garlic/parsley drizzle. The coconut prawns batter was a combination of pina colada mix, Myer’s rum and fresh coconut. The beer batter was Myer’s Rum,garlic, onion salt and Sierra Nevada Pale Ale. Both were lightly fried, leaving not a hint of grease. The orange marmalade with the coconut prawns was a sweet, tropical essence with every bite. The remoulade paced the beer batter with hints of Cayenne, garlic, Creole mustard, tomato—both complemented the meat with more flavors and textures, true culinary moxie. The wine list is right on for this restaurant with a good variety ($24-$50) and most everything is served by-the-glass ($5-$9). Finding a hidden gem like this that gets it right by providing quality food and excellent is a real live dining experience.

-Dave preston

weDge: a cheese shop 16 St. Lawrence Ave., 737-4078 When Laura Conrow and Peter Burge decided to partner to start a cheese shop, the one thing they had in common was a passion and a desire, and they saw a need and an opportunity. This is a not only a place of artisan cheeses, but also some very select meats and

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pâtés, though cheese is the focus. At any time, they will offer 100 varieties with wedges ranging from $8 to $45. A visit to their shop is a learning experience about what this food can bring to your life in a tasty, fun way. Conrow had me taste four cheeses. Fleur Verte, a goat cheese—becoming very popular for chefs in upscale restaurants—had flavors of tarragon peppercorn, making it very creamy and slightly tart, with a subtle, bold finish. Quadrello di Bufala, from Italy, is a new buffalo-milk version of the beloved square cheese from Lombardy, high in fat and protein—creamy and delicious. From Point Reyes in northern California comes a Basque cheese, Baserri, from sheep’s milk. It was salty and dry. I could see it with a cold beer. Lastly, MouCo ColoRouge from Colorado is a natural rind cheese that is reddish-orange in color with a slight white finish. Like jazz, the flavor changes as it ages: Soft and creamy with mild buttery overtones give way to complex spiciness. By thirds, their cheeses come from the West Coast, mid-American and Europe. They offer fresh-made sandwiches ($8), have some hand-picked wines and soft drinks. It’s family friendly and a true adventure for your palate. I grew up in the big city with neighborhoods that were your world, little family-run businesses that provided all our necessities. Wedge gives me that feel in Midtown—a good feeling.

-Dave preston

NOVEMBER 21, 2013

PHOTO/ALLISON YOUNG

Good-looking grub from Reno’s Cafe Deluxe.

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FavoriTe holiday dish:

No one can go without it (at least not for too long), and no one really wants to either. We asked local restaurants to give us a little insight into some of the minds behind them.

Joshua Berreman

Chef at chez louie, inside the Nevada Museum of Art, 160 W. Liberty St., 284-2921

Time spenT There: Since opening

on Oct. 16

educaTional Background: I am a product of Washoe County’s Regional Technical Institute (now Academy of Arts, Careers and Technology) and Truckee Meadows Community College. Natalie Sellers of 4th St. Bistro and Mark Estee have been huge influences on my career.

Tur-f-uck-en Liver Pâté 4 oz Turkey Liver 4 oz Foie Gras 4 oz Duck Liver 4 oz Chicken Liver 1 ea Large Egg 2 ea Stick Unsalted Butter, melted 1 ea Shallot, diced 1T Heavy Cream 1 T Brandy, Port, or Calvados 2t Kosher Salt Pinch Pumpkin Pie Spice Preheat oven to 300. Sweat shallot in the butter and cook, without burning, for 5 minutes. Remove from heat and add booze and cream. In a blender or cuisinart add livers, egg, salt, and spice. Blend thoroughly. Once blended slowly add melted butter to emulsify. Once butter is added, sieve to remove icky bits. Divide purée among soufflé cups, small mason jars, or a large terrine. Place your chosen vessel in a water bath and bake until a knife inserted in the center of the mould comes out clean, or the pâté reaches 165 Fahrenheit on a thermometer. About 15 minutes for a small mason jar, maybe 25 for a longer vessel. Serve with mustard, bread and cornichons.

WhaT makes you greaT aT WhaT you do?

Tenacity. I’m inspired by the seasons, as well as both classic and unexpected

flavor profiles. Lately I’ve really been into cumin. Cumin, blue cheese, and butternut squash is an awesome combination. I keep my customers satisfied by bending over backwards to accommodate their needs and with simple, seasoned, straightforward food.

mike Blide

Owner of Cottonwood Restaurant and Bar, 10142 Rue Hilltop, Truckee, Calif., (530)587-5711. Time spenT There: 17 years educaTional Background: Masters in Recreation Management ... Now I am a Wildlife Manager ... as in Wild Life. FavoriTe holiday dish: Wife and partner Jennifer’s pumpkin roll. Recipe is top secret. WhaT makes you greaT aT WhaT you do? I put emphasis on having all of my employees get along and enjoy their work and one another. A customer will feel tension and friction among workers. ... They can also sense genuine camrarderie and cohesiveness, and the dining experience is enhanced by that.

educaTional Background: In the kitchen, Chart House Restaurants, Buenos Grill and home cooking. FavoriTe holiday dish: Roasted sweet potatoes with brown sugar and butter. WhaT makes you greaT aT WhaT you do?

Inspiration comes from my family, my wife of 27 years and our two children. What keeps me going is breathing fresh air and exercise, allowing me time to reflect and be thankful while skiing, mountain biking and surfing. I keep our customers happy by welcoming them at Buenos Grill, Golden Rule kindness, consistent food quality and service.

elizaBeTh carTer

Owner/manager at Creme Cafe, 25 Saint Lawrence Ave., 348-0571.

Time spenT There: Three years educaTional Background: Just lots of

on-the-job training in the South prior to

greg BuTler

Owner at Buenos Grill, 3892 Mayberry Drive, 787-8226. Time spenT There: 14 and a half years

a s p ec i a l s u p p l e m e n T To T h e re n o n e W s & r ev ie W

NOVEMBER 21, 2013

“Behind the meals”

continued from page 19

landing in Reno. I also come from a long line of great family cooks on both sides of my family. Favorite holiday dish: I think it would have to be Italian Wedding Soup. My Italian granny made it the best. I like to think I’m a close second.

traditional stuffing, sausage, chestnuts and parmigiano. What makes you great at What you do? I found my inspiration when I talk with my colleagues about trendy stuff, new ideas, new techniques. I keep myself going just creating new dishes, play with new concepts. And how I keep customers happy I believe that when you do what you do with passion, love and respect for the food you are preparing, that’s already a good step to make your patrons happy. And also keep the menu/dishes exciting with seasonal changes.

What makes you great at What you do? I think my passion for providing

outstanding customer service and working to build relationships with the people that help keep our doors open—that keeps me going. When people stop by to share their stories, whether they be happy or sad, I know we’ve made a difference in their life for that day and they have had an impact on ours. It is about providing great food— but for me, it goes further than that—it’s about the relationship.

Favorite holiday dish: It may be surprising, but I love soup! I think one of my favorites for the holiday season is a roasted butternut squash with a hint of apple. What makes you great at What you do? The ability to shift positions at a moment’s notice. If the toilet backs up, the door handle falls off, or a random ingredient shows up in the walk-in, I have to be ready to deal with it to the best of my ability. Inspiration comes in many forms, but I love to see what’s available in produce and create something around that. The fact that I really have no boundaries really keeps me going. If I want to try something, I do it. If I want to change something, I do it. I’ve realized that customers really love consistency, so I’m very mindful of what I change. On the other hand, they also love something new, so it’s fun to constantly try to find that balance and express some creativity.

Christian Christensen

Owner at Süp Restaurant, 669 S. Virginia St., 324-4787, and Creme Cafe, 25 Saint Lawrence Ave., 348-0571.

ivano Centemeri

time spent there: Owned Süp for six years and Creme for almost three years

Chef at La Strada restaurant, inside the Eldorado Hotel and Casino, 345 N. Virginia St., 786-5700. time spent there: Seven years eduCational baCkground: Culinary Institute Amerigo Vespucci in Milan, Italy Favorite holiday dish: Stuffed Turkey with Italian Sausage and Chestnut in porchetta. A whole boneless turkey, stuffed with a

eduCational baCkground: On-the-job

training for the most part. Started with the TMCC Culinary program, but I dropped out when an opportunity arose to do an apprenticeship at the Hyatt in Kauai. Worked many restaurants after that and worked as a private chef for four years before opening Süp.

time spent there: Eight years eduCational baCkground: BA in Journalism

with an emphasis in advertising from the University of Nevada, Reno 2003. Favorite holiday dish: Mom’s Beef Stroganoff on fried potatoes for Thanksgiving. No one likes turkey at our house.

What makes you great at What you do?

Not thinking I am great at what I do goes a long way around here. Too many people in this business have an ego, and I never understand that. I do what people tell me to every day. My card may say general manager, but on any given day I am the highest paid dishwasher, busboy or whatever the restaurant needs at the moment. Being humble is important in the service industry, it’s in the name. We serve others. It is what we do. I just try to treat our guests as I would want to be treated, with respect and kindness.

steve eriCkson

patriCk dalton

General manager of Rapscallion Seafood House and Bar, 1555 S. Wells Ave., 3231211.

Owner at PJ and Co. Restaurant & Saloon, 1590 S. Wells Ave., 323-6366.

time spent there: 27 years eduCational baCkground: High school and

15 years with a great mentor!

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Inside the Eldorado Hotel Casino 345 N. Virginia St. Reno, NV 89501 775-786-5700 www.Eldoradoreno.com/ reno-restaurants

The brewpub offers eight custom 13 microbrews and ’13 a creative menu from assistant executive chef Robert Hess, star of Hell’s Kitchen seasons 5 and 6. The menu features gourmet wood-fired pizzas, salads, burgers,13 ribs, sandwiches and The Brew Brothers’ signature Hog Wings. Mid-week happy hour specials and live music nightly. Open 11:30 a.m. Mon. - Fri. and 11 a.m. Sat. and Sun. 13

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RYAN’S SALOON & BROILER

Gourmet soups, salads and sandwiches. Fresh13 ’13 ingredients are key to all of our housemade specialties. Come relax on the deck or cozy up inside while enjoying a wonderful meal in the heart of the MidTown District! 13

138 West St. Reno, NV 89501 775-453-1472 www.zpie.com

We offer 20 delectable gourmet Z Pie flavors along with soups, organic salads, desserts and locally-brewed beer and wine. We serve pies with a purpose and exist as a not for profit business dedicated to supporting the Eddy House, designed to help young adults who’ve aged out of the foster care system make the transition to independence.

DREAMER’S COFFEE HOUSE & DELI 13

Specializing in crepes, bakery items and catering. Featuring local farm fresh eggs and seasonal produce, Blind Dog Coffee, ground fresh daily, served French Press style. Ask us about catering your next event. Open Tuesday through Sunday.

Z PIE GOURMET POT PIES

924 S. Wells Ave. Reno, NV 89502

NOVEMBER 21, 2013

25 St. Lawrence Ave. Reno, NV 89509 775-348-0571 www.cremecafereno.com

SUP

669 S. Virginia St. Reno, NV 89501 775-324-4748

week. Cakes, morning buns, cookies and more, are baked daily.

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900 Ski Run Blvd. Suite #3 South Lake Tahoe, CA 96150 530-542-2600 13 www.rivagrill.com

COFFEE SHOP/CAFE

RIVA GRILL

775-323-4142 www.ryanssaloon.com

701 S. Virginia St. Reno, NV 89509 775-322-8040 13

Locally owned and operated. Try one of our specialties, coffees, blended drinks, milk shakes, fruit smoothies, teas or kids beverages. We make our bagel sandwiches to order and our pastries come from local bakeries. Check out our locals art displays. 13

JOSEF’S VIENNA BAKERY & CAFE

933 W. Moana Lane Reno, NV 89509 775-825-0451 www.josefsviennabakery.com A Reno tradition for 33 years. Josef’s on Moana Lane is still busy preparing the best cafe food and baking sweets for you. We serve breakfast and lunch 7 days a

MY FAVORITE MUFFIN & BAGEL CAFE 259 E. Plumb Lane Reno, NV 89502 775-333-6536 342 California Ave Reno, NV 89509 775-333-1025 2868 Vista Blvd. Sparks, NV 89434 775-351-2868

We bake fresh daily 20 kinds of bagels & muffins!13 ’13 Also serving great breakfast/ lunch sandwiches, gourmet coffee and espresso, real fruit smoothies, soups, salads and catering with three locations 13 to serve you. 13

DELI/SANDWICHES

“Best of” winner for 9 years. Choose one 13 of our unique breads that are baked 13

’13

DELI TOWNE U.S.A. 3650 Lakeside Drive Reno, NV 89509 775-826-4466 www.delitowneusa.com

LISTINGS CONTINUED ON BACK COVER 13

a s p eC i a l s u p p l e m e n t to t h e re n o n e W s & re v i e W 13

Favorite holiday dish: My wife’s stuffing. What makes you great at What you do? We’ve got a great customer base that makes it fun. We are seeing a fourth generation being born.

luis Fragoso

Chef at Campo, 50 N. Sierra St., 737-9555

time spent there: Two years educational background: Scottsdale

Culinary Institute, Lone Eagle Grill, Riazzis Tempe AZ, Roy’s Tahoe Restaurant Collection. Favorite holiday dish: Maple ham, butter buns, brown gravy, pumpkin pie.

What makes you great at What you do?

Challenging yourself to learn something new every day. Improve your skills and giving your guests a wonderful and unique dining experience.

Co-owner at Old Granite Street Eatery, 243 S. Sierra St., 622-3222, Imperial Bar and Lounge, 150 N. Arlington Ave., 324-6399, and The Lincoln Lounge, 302 E. Fourth St., 323-5426

time spent there: Eight years educational background: Hospitality degree

Favorite holiday dish: If I had to pick just one it’d have to be my mother’s stuffed shells. There’s a major east coast Italian influence at our Christmas dinner table.

What makes you great at What you do?

100 percent, no doubt my employees and partners. I’m extremely fortunate to have some really incredible people around me who are truly great at what they do!

Jacob gordon

Owner/chef at The Tuscan Tomato, 13963 S. Virginia Street, Reno, NV 89511, 997-8656

time spent there: one and a half years educational background: I at first went to

school in San Francisco at the California Culinary Academy. I then went to further my knowledge by traveling the U.S. working at various restaurants and learning from chefs that have been in the business for years. After 56 restaurants and 13 states I then thought I was ready for my own restaurant. Favorite holiday dish: Rolled pork loin stuffed with corn bread, leeks and cranberries with apricot cinnamon glaze.

What makes you great at What you do?

I love what I do and who I do it with. I am inspired by my love of what the possibilities are with food. My mom is the one that always pushes me to do better every day and I love to treat my customers like they are just another part of my family. Everyone is happy when you treat them like your own.

Assistant executive chef at Roxy’s Bar and Lounge and The Brew Brothers, inside the Eldorado Hotel and Casino, 345 N. Virginia St., (R)785-9066, (BB) 785-9089.

time spent there: Nine months educational background: American

Culinary Academy, American Culinary Federation, Hell’s Kitchen with Chef Gordon Ramsay. Favorite holiday dish: As a kid I had this many, many times and different variations but, as most chefs, dessert is a second thought, but this recipe is money in the bank. Italian Rainbow Cookie Cake Ingredients 3 sticks butter, softened 1.5 cups granulated white sugar 6 large eggs 12 ounces of almond paste, grated with a box grater 1 tablespoon pure almond extract 1 cup milk 3 cups all-purpose flour, sifted 3 teaspoons baking powder red food coloring green food coloring yellow food coloring 1/4 cup seedless raspberry jam 1/4 cup apricot preserves For the ganache: 1 cup heavy cream 12 oz semisweet chocolate

assembling the cake:

6. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer. 7. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set. Decorate the cake as desired What makes you great at What you do? I believe in keeping it simple and always giving the people what they crave. But push yourself to the edge and when you catch your balance. JUMP! Cause that’s what life is in this business: risk, passion and respect. I’m inspired by my family— wife Laura and kids—as well as day to day life that brings the best out of me.

special equipment: Three 9-inch round pans, buttered and floured, with a circle of parchment paper on the bottom 1. In the base of an electric mixer, cream the butter and sugar until fluffy. About 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste, almond extract, and milk, and beat until well combined. 2. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined. 3. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red). 4. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely. 5. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the Tuscan tomato edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature. a s p ec i a l s u p p l e m e n t to t h e re n o n e W s & r ev ie W

david hutchinson

Chef/owner at Nook Cafe, 1555 Vassar St., 324-3663

time spent there: Four years

Educational background: Formal Education in Fire & Safety Engineering. Many years in formal kitchens in college times. Sleep on Larouse Gastronimic every night, works. Read RN&R & RGJ food stuff. Favorite holiday dish: Every day is a Holiday at the Nook Cafe! We please everyone every time, try us. Of course we do the corned beef for St. Pat’s and the lamb for Easter. My Minestra Emiliana Soup and Bisuits & Gravy are a Reno challenge. What makes you great at What you do? I serve food I like to eat and never compromise on quality! Portions at the Nook are large, I have big hands, people want to eat for theirdollar,

NOVEMBER 21, 2013

photo/allison young

ryan gold

robert hesse

photo/allison young

Owner Barrie Schuster of Cafe Deluxe.

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buy 1 taco, get 50% off 2nd taco. of equal or lesser value

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a s p ec i a l s u p p l e m e n t to t h e re n o n e w s & re v i e w

“Behind the meals” that we do! Nobody returns for fixes! Inspiration is a 6 a.m. walking to my place to see what I can do better today than I did yesterday to keep my customers and attract new!

Kris Lueamrung

Owner at Bangkok Cuisine, 55 Mt. Rose St., 322-0299 and Bangkok Cuisine South, 5851 S. Virginia St., 284-3802.

Time spenT There: 17 years educaTionaL bacKground: All the recipes

come from my mom. She is a self-taught chef. She has always cooked for all of her friends and family while I was growing up. It has always been a dream of hers to own a restaurant. I stayed by my mom’s side to run and operate the businesses’ until one day I was offered the opportunity to join the Washoe County Sheriff’s office as a deputy. It was a wonderful experience that I will never forget. I got the opportunity to work with some really great people! But my time there was short because I was offered to buy the business from my mom. I had to jump on this opportunity. I am now the owner but she seems to still be the boss! FavoriTe hoLiday dish: Growing up on Thai food I really do not have a single favorite item. I truly love all of it. Some of my customers favorite dishes are the Chicken Coconut milk soup which is Chicken with coconut milk, Lemon grass, Keiffer leaves, straw mushrooms and Cilantro. Pumpkin Curry which is kabocha squash, red curry, coconut milk, and your choice of meat, and the Bangkok Sizzling Platter is fresh stir fried spinach topped with Yellow curry and coconut milk with your choice of meat then cucumbers carrots and bell peppers then topped off with our homemade peanut sauce. Absolutely to die for! WhaT maKes you greaT aT WhaT you do? I think what makes us great is that we are a family owned and run restaurant that focuses on quality Thai food at a reasonable price. We strive to give the best possible service. We do this by treating you as if you are coming into our home as part of our family. We have met a lot of amazing people in our 17 year journey, in which many have become our closest friends. It has been a lot of fun seeing the families grow up in our restaurants. The kids that were so young when we first met and now leaving to college. Its been an amazing 17 years!

Tom mccormicK

Chef/manager/clerk at The Isles Teashop, 809 S. Center St., 384-1804.

Time spenT There: Four years educaTionaL bacKground: Years of restaurant

experience in cities all across the country.

continued from page 21 FavoriTe hoLiday dish: Pumpkin scones with clotted cream and lemon curd. Sorry, the scone recipe is a secret. WhaT maKes you greaT aT WhaT you do? Our family background and travels throughout the Isles gave the inspiration to open a Tea shop like those across the Isles. This is a place where the people who visit us become friends. We love to share our peaceful and relaxing atmosphere.

david nicoL

Owner of The Bronx Pizzeria, 7689 S. Virginia St., 853-1111.

Time spenT There: Two years and two months

educaTionaL bacKground: Self-taught chef,

30 years.

FavoriTe hoLiday dish: Pizza. WhaT maKes you greaT aT WhaT you do?

Never compete—just create great food.

richard oaTes

Owner at Core @ the Cider Factory, 420 S. B Street, Virginia City, 453-5167.

Time spenT There: Seven months. educaTionaL bacKground: Michelin Star

restaurants throughout Europe. FavoriTe hoLiday dish: Scottish holiday goose

WhaT maKes you greaT aT WhaT you do? An

innate passion for and understanding of flavor combinations. I’m inspired by my travels around the world, and exposure to different cultural cuisines. The knowledge that my food provides satisfaction to the educated diner keeps me going. Well-cooked, locally-sourced product alongside knowledgeable service in a historic Comstock building makes for happy satisfied customers. Also as chef/owner I like to interact with my customers at the table.

ray saLaho

Owner of Scampi Pasta House, 425 S. Virginia St,, 284-0660

Time spenT There: One year. educaTionaL bacKground: Kitchen school

hands on!

FavoriTe hoLiday dish: Chicken

saltimbocca. Stuffed chicken breast with prosciutto, fresh sage, mixed cheese, egg washed, bread crumbs, fried, oven finished, served over fettuccini cream sauce. It’s out of this world. WhaT maKes you greaT aT WhaT you do? Love what you do, do what you love.

barrie schusTer

Owner at Cafe DeLuxe, 1690 S. Wells Ave., 737-9735

Time spenT There: Four months, since it opened. educaTionaL bacKground: Self-taught home chef. FavoriTe hoLiday dish: Pumpkin Chili! This

is the best fall/winter dish ever. Imagine a southwestern flavored black bean chili, only in a pumpkin (or butternut squash) base rather than a traditional tomato base. This is one of the most popular dishes at Cafe DeLuxe. We will try to make it at least once a week during the fall and winter. WhaT maKes you greaT aT WhaT you do? My philosophy is simplicity, flavor and natural ingredients. Something I hear from my customers all the time is that they never knew healthy food could taste so good! It is a great feeling. I have high standards for the ingredients that enter my kitchen. Most of my ingredients come from United Natural Foods and Dropp, a wholesale organic produce program through Great Basin Community Food Cooperative. I have always had a following of friends and former housemates who were fans of my cooking style. To be able to bring that to a larger audience and get the same great response is really rewarding.

niKos TheoLogiTis

Owner, cook, etc. at Nikos Greek Kitchen, 148 West St. #A-8, 284-3678.

Greek restaurants and bars FavoriTe hoLiday dish: Anything that’s lamb WhaT maKes you greaT aT WhaT you do? I keep my customers happy by serving good food and lots of it, for a very affordable price. What keeps me going is my wife and daughter. My inspiration is my strong wife.

haLey Wood

Owner/operator at GourMelt Grilled Cheese Truck, location changes daily, 410-4124.

Time spenT There: two and a half years educaTionaL bacKground: My whole

working life has been in professional kitchens. I went to school for graphic design but quickly came back to restaurant life. FavoriTe hoLiday dish: Stuffing! Not the boxed stuff either. My favorite is Sausage, Dried Cranberry and Apple Stuffing. People love simple comfort foods. My partner Jessie and I find inspiration in turning classic combinations into grilled cheese sandwiches. We have done

a s p ec i a L s u p p Le m e n T To T h e re n o n e W s & r ev ie W

miKe WoodaLL

Executive chef at Bistro 7, 7111 S. Virginia St., 851-9463.

Time spenT There: One and a half years educaTionaL bacKground: I was trained in

culinary school under some great chefs and teachers and have perfected my craft at various food establishments, all of which were great places to work and learn! Bistro 7 has been a great opportunity for me to create a menu that encompasses all my training and passion for food. FavoriTe hoLiday dish: There is always something about a home cooked meal from your mom. I love when she slow roasts a turkey with all the fixin’s and pumpkin pie for dessert. Even after all my training and experience, I still cannot replicate my mother’s food (don’t tell her I said that though). WhaT maKes you greaT aT WhaT you do? I love to create new dishes based on the local flavors and feedback we get from customers. It’s really inspiring for me to create a dish that people will come back and request, something that really sticks in their minds and will tell others about. That’s what my staff and I strive to do everyday. It’s all about staying fresh and challenging yourself in the kitchen.

misTy young

Time spenT There: since it opened in 2009 educaTionaL bacKground: Greek high school,

WhaT maKes you greaT aT WhaT you do?

everything from pizza to pot roast to green bean casserole on a grilled cheese with delicious results.

Owner at Squeeze In, multiple locations.

Time spenT There: 10 years! educaTionaL bacKground: Well, for a

restaurant owner, I’ve got a weird education: Nevada, social psychology; Speech Communications. I hold an advanced certificate in healing methods and finally, I’m a certified member of the John Maxwell Team. Hey, you asked about education! Where does food come in? I love it! I love the food at the Squeeze In! FavoriTe hoLiday dish: I’m a huge mashed potato lover. Salads, mmmmm the best. Probably my long time favorite I can see in full living vivid color is that “grandma approved” cream of mushroom soup, green bean casserole with the fried onions on top. My mouth is watering just thinking about it. WhaT maKes you greaT aT WhaT you do? I love people and am inspired by them. At the Squeeze In, it’s not only about our guests, although we love them with our full heart. It’s also about our associates. We make it our business to serve our guests AND our associates with kindness, courtesy and a genuine desire to help. I work on my own leadership every single day, and encourage those around me to do the same. I think leadership matters.

NOVEMBER 21, 2013

PAID ADVERTISING LISTINGS CONTINUED FROM PAGE 20

CHEZ LOUIE

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FINE DINING 10142 Rue Hilltop Truckee, CA 96161 530-578-5711 www.cottonwoodrestaurant.com

The award -winning bistro has been voted as the13 ’13 best place to take a date by locals and is listed on the prestigious Distinguished Restaurants of North America awards list. The new menu, featuring items by Hell’s Kitchen celebrity chef, Robert Hesse, 13 features steaks, chops, and fish entrees as well as a decadent and creative dessert menu. Roxy’s Bar & Lounge is famous for its 102 martinis and nightly entertainment. Open at 5 p.m. daily. 13 13

YOGURT BEACH 13

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130 West St. Reno, NV 89501 775-323-2227 www.beaujolais.com Opening soon at 753 Riverside Drive, NV 89503 13

A charming French bistro located in downtown Reno, 13 ’13 Beaujolais features the exquisite cuisine of classically-trained French Chef Bill Gilbert, who puts a modern spin on traditional French fare. Open for lunch Tuesday through Friday and dinner13 Tuesday through Sunday. 13

Enjoy a 10 minute vacation at Yogurt Beach! 13 13 ’13 Three locations in Northwest Reno, Sparks and South Reno. Offering delicious low-fat frozen yogurt and custard as well as shakes and floats. Come in and see us!

THE ISLES

Reno’s Own Celtic Home with the latest products of artisans, artists and jewelers from Ireland, England, Scotland and Wales. Gifts, grocery items and the perfect spot for lunch Wed. - Sat., High Tea13Fri, Sat and Sunday! 13

SUSHI PIER

23 W. 2nd St. Reno, NV 89501 775-622-9222 www.noblepieparlor.com 13

SEAFOOD

1555 S. Wells Ave. Reno, NV 89502 775-323-1211 www.rapscallion.com

Enjoy Reno’s favorite fish tacos in a clean, coastal environment. Quick lunch or dinner service every day, weekend breakfasts, daily

5851 S. Virginia St. Reno, NV 89502 (by Meadowood Mall) 775-284-3802 13

55 Mt. Rose St. 13 Reno, NV 89509 775-322-0299 www.bangkokcuisinereno.com

Voted best Thai food in Reno since 1999. We focus 13 ’13 on a great product with amazing service at an affordable price! Come and enjoy a lunch or evening out with my family at Bangkok Cuisine Midtown or at 13 South Virginia. 13

4201 W. Fourth St. Reno, NV 89523 775-786-1323 www.washoesteakhouse.com

“A great place to socialize with 13 13 friends or be ’13 intimate with someone special.” Reno’s only Tapas Style restaurant located downtown featuring fresh ingredients, imported meats and cheeses from Spain, a daily Happy Hour and the best Sangria13 in town! Open 3 p.m. - 10 p.m. Mon., Fri. 3 p.m. - 11 p.m. and Sat. 4 – 11 p.m.

WASHOE STEAKHOUSE

BANGKOK CUISINE 13

STEAKHOUSE

THAI

With a daily changing lunch menu, half off ’13 bottles of wine on Mondays, live entertainment on Fridays and an exceptional service staff, it is easy to see why Rapscallion is always voted Reno’s Best. 13

170 S. Virginia St #103 Reno, NV 89501 775-322-1800 www.fuegonv.com

RAPSCALLION SEAFOOD HOUSE & BAR

FUEGO FOR TAPAS & VINO

TAPAS

Located in the underbelly of the historic El Cortez 13 ’13 Hotel, Noble Pie Parlor has come together as a collective idea to uphold the principles of incredible pizza & craft beers shared in the company of friends 13 and family.

Winner of “Best Tequila Selection” in the Reno News13 ’13 & Review, enjoy a full bar and fine dining seating for dinner. Only the freshest ingredients and cooked to order. Enjoy hand-made tortillas and guacamole made 13 table-side.

Rolling only the freshest from the sea, enjoy our all-you-can-eat sushi 7 days a week. Banquet room and party trays available. Eight flat screen TVs for all you sports fans. 2 for 1 drinks our Happy Hour specialty!

1507 S. Virginia St. (MidTown) Reno, NV 89502 775-825-5225 www.mysushipier.com

We are a family & locally owned restaurant in Reno since 1984. We offer Northern Mexican Cuisine and make fresh tortillas daily. We serve brunch, lunch and dinner daily – ask about our daily specials! Catering and takeout available.

PFP CO’S NOBLE PIE PARLOR

3892 Mayberry Dr. Reno, NV 89519 775-787-8226 www.buenosgrill.com

BUENOS GRILL

PIZZA

ARROYO MEXICAN GRILL 13

We offer a unique blend of Japanese cuisine influenced by contemporary energy and Hawaiian style & spirit. Reef Sushi combines the artful creation of sushi, Japanese fare and savory libations to deliver a truly distinctive experience. Happy Hour Mon-Fri 3 p.m.-5 p.m.

250 Evans Ave (at Aces Ballpark) Reno, NV 89501 775-334-7092 www.arroyomexicangrill.com

336 Mill St. Reno, NV 89502 775-786-9697 www.berthamirandas.com

See why the Eldorado’s signature restaurant was named one of the best Italian restaurants in the nation. You’ll find delicious, authentic Northern Italian cuisine. Try pastas made fresh daily in the Eldorado pasta shop, outstanding entrees and delectable desserts. Don’t miss the famous mushroom ravioli. Buon appetito! Open at 5 p.m.13Fri – Tues. 13

BERTHA MIRANDA’S

MEXICAN/SOUTHWEST

809 S. Center Street Reno, NV 89501 775-348-1804 www.theislesonline.com

Caliente boasts an extensive tequila menu and specializes in the flavors of the American Southwest and beyond. 13 We offer an unequaled and unique variety of quality fun, food and beverage at affordable prices. Try our famous signature drink – The ChupaCabra!

Inside the Eldorado Hotel Casino 345 N. Virginia St. Reno, NV 89501 775-786-5700 www.Eldoradoreno.com/ reno-restaurants

748 S. Meadows Pkwy, Suite A-5 Reno, NV 89521 775-853-2761 www.yogurtbeach.com

LA STRADA

3882 Mayberry Drive Suite B Reno, NV 89509 775-787-2024

IRISH

113 Los Altos Pkwy, Suite 100 Sparks, NV 89436 775-626-0884

Located in the historic Riverside 13 along the ’13 picturesque Truckee River in downtown Reno, our diverse menu features nouveau American Cuisine, innovative comfort foods, and enticing hand-crafted cocktails. Serving lunch and dinner starting at 11 a.m. daily. 13

Local, fresh, seasonal, rustic neighborhood 13 ’13 restaurant. Pizza, pasta, whole hog. Riverfront patio dining, brunch, lunch, dinner, cocktails. Call for reservations. Handcrafted menu. Support Local Food – do you know where your food comes 13 from?

50 N. Sierra St. Suite 106 Reno, NV 89501 775-800-1388 www.reefsushi,com Reno’s newest hot spot on the River!

50 W. Sierra St. Reno, NV 89501 775-737-9555 www.camporeno.com

Locally owned and operated, we serve sweet and savory crepes made with a generations old recipe from Paris herself! Come visit our cozy and comfortable restaurant downtown or while shopping in 13 Meadowood Mall. 13

CAMPO

FROZEN YOGURT

WILD RIVER GRILL

ITALIAN

REEF SUSHI & SAKE

8791 N. Lake Blvd Kings Beach, CA 96143 530-546-1000 www.calientetahoe.com

Open Mon.- Sat. 7 a.m. to 6 p.m. 5000 Meadowood Mall Circle Food Court #105 Reno, NV 89502 775-824-4900 Open Mon. - Sat. 9 a.m. to 9 p.m. Sun. 10 a.m. to 6 p.m. www.lecrepecafereno.com

SUSHI

CALIENTE

Regional dishes of North and South India with 13 ’13 savory spices and a variety of vegetables. Chicken, Lamb, Seafood and Vegan meals. Open for lunch and dinner 7 days a week. Join us for all you can eat 13 and takeout available.

170 S. Virginia St. #102 Reno, NV 89501 between Fuego and La Famiglia 775-453-1066

ROXY

17 S. Virginia St. Reno, NV 89501 775-284-7455 www.wildrivergrille.com

1091 S. Virginia St. Reno, NV 89502 775-348-6222 www.indiakababcurry.com

LE CRÊPE CAFÉ

Voted North Tahoe’s “Best Restaurant” for the last five years. Housed in a historic ski lodge with striking views, live acoustic music, a full bar and an adventurous wine list, sustainable seafood, grass-fed beef and organic produce.

happy hour, refreshing margaritas, mouthwatering appetizers, signature salads and huge burritos! Stop in today!

INDIA KABAB AND CURRY RESTAURANT

French-inspired eatery located in the Nevada Museum of Art. Established by Mark Estee, the restaurant is fun, modern, and affordable bringing high-class, local cuisine to a comfortable, friendly and truly unique setting.

COTTONWOOD RESTAURANT & BAR

Inside the Eldorado Hotel Casino 345 N. Virginia St. Reno, NV 89501 775-786-5700 www.Eldoradoreno.com/ reno-restaurants

INDIAN

160 W. Liberty St. (inside Nevada Museum of Art) Reno, NV 89501 775-329-3333 www.chez-louie.com

We take pride in using only the freshest seasonal ingredients from local producers. Our menu features everything from mouthwatering steaks and chops to seafoood, pasta and the best burgers in town. We provide a relaxed and comfortable atmosphere with a touch of neighborhood warmth perfect for any occasion.