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NORTHERN NEVADA, TAHOE, & TRUCKEE DINING GUIDE FALL/WINTER 2019

A SPECIAL ADVERTISING SUPPLEMENT TO RENO NEWS & REVIEW

An elemental dining experience where Midtown meets Downtown.

Fin & Filet offers your favorite American dishes, from steak to seafood, but with added flare.

516 S VIRGINIA ST RENO, NEVADA 89501 N I G H T LY D I N N E R 5 P M

(775) 686-6969

WWW.FINANDFILETRENO.COM

HAPPY HOUR MON-FRI 4-6PM

PARKING IS AVAILABLE BEHIND THE RESTAURANT IN OUR PARKING LOT

[ the triple black diamond of steaks ]

A modern steakhouse with the best sizzle in town.

Open daily at 5PM Reservations at OpenTable.com

HardRockCasinoLakeTahoe.com 844.588.7625 50 Highway 50, Stateline, NV 89449

STEAK & BAR

RN&R DINING GUIDE FALL/WINTER 2019

PU BLI S H E R

Jeff vonKaenel E D IT OR

Thea Marie Rood D E S IG N E R

Serene Lusano PH O TO E D I T OR

A NOTE FROM THE EDITOR

Anne Stokes WRIT E R S

Tim Hauserman, Liam Lockhart, Thea Marie Rood, Krysta Scripter, Whip Villarreal, Kimberly Wilkes PH O TO GR AP H E R

Eric Paul Marks SA LE S D I R E C T OR

Michael Gelbman S A LE S CO OR D I N AT OR

Lisa Ryan SA L E S

Caleb Furlong, Gina Odegard WH O W E AR E

Indulge is a special advertising supplement produced by N&R Publications for the sales department of Reno News & Review. N&R Publications is a separate division of Chico Community Publishing that creates custom publications for clients.

More of these publications can be seen online at nrpubs.com. This publication does not reflect the editorial opinion of RN&R. Reno News & Review 760 Margrave Drive, Suite 100 Reno, NV 89502 newsreview.com

I

n fall and winter, our thoughts turn to sweaters, fireplaces, walking in crunchy leaves or through that first snowfall.

Our tastes in food change too—we are tired at this point of berries and tomatoes, our neighbor’s never-ending supply of zucchini. Now we want root vegetables, Brussels sprouts, pears and apples, citrus and—of course—pumpkin anything.

It’s also time for heartier dishes, soups and stews, hand-cut chops and steaks. Smoky cocktails make the list, as do fullbodied red wines and red ales.

With the days growing shorter, it’s also a fun time to forgo driving home to cook dinner and to restaurant hop after work instead. It’s cheerful to walk into a brightly lit eatery, full of laughter and camaraderie, maybe even a friendly bartender who knows your favorite drink—or can suggest a new one. With hammered copper mug in hand, grab a table with your best friend, and talk about your day while someone else slices and chops and braises and washes the dishes. If nothing else, tell yourself it’s research—so when the office is looking for that perfect holiday party venue, or your in-laws want to take you to dinner on Christmas Eve, you will have just the place to recommend.

To that end, we are here to help, with our inaugural issue of Reno Indulge, a biannual regional dining guide. As we all know, Reno is fast becoming a city of foodies, so there are inventive chefs and creative cuisine on nearly every block.

In each issue of Indulge, we will shine a light on more than a dozen of them, with a mix of new places to try and old favorites to re-visit. But be forewarned (and we speak from experience): It’s not possible to read about food—and look at gorgeous photos of food—without wanting to run for your jacket and car keys. Happy eating!

THEA MARIE ROOD

Editor

PUBLICATIONS

For advertising information, contact us at 775-324-4440 or rnradinfo@newsreview.com

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2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

On the cover: Mellow Fellow Photo by ERIC PAUL MARKS

Below: Bite American Tapas Photo by ERIC PAUL MARKS

N EW

A REFINED STEAKHOUSE EXPERIENCE WITH IMPECCABLE SERVICE.

Enjoy expertly-sourced fresh seafood, prime cut filets, ribeye and New York strip steaks. Have a classic cocktail or one of our 200 different wine selections; and an amazing array of side dishes and appetizers set against a backdrop of oldschool steakhouse vibes with a modern lodge feel.

BAR OPEN AT 4PM | RESTAURANT OPEN AT 5PM DAILY VISIT NUGGETCASINORESORT.COM FOR MENU 1100 NUGGET AVE. | SPARKS, NV 89431

index BAM!DOG RIGHTEOUS HOT DOGS

BANGKOK CUISINE

P AGE 7

PAGE 8

BITE AMERICAN TAPAS

BRANDING IRON CAFE

P AGE 9

PAGE 10

CLASSIC ROCK COFFEE

FAMOUS DAVE’S BBQ

P AGE 1 1

PAGE 12

FIN & FILET

HARD ROCK’S PARK PRIME

P AGE 1 3

PAGE 14

HINOKI SUSHI

HOMEGROWN GASTROPUB

P AGE 1 5

PAGE 16

MELLOW FELLOW GASTROPUB

NOBLE PIE PARLOR

P AGE 1 7

P A G E 18

PIGNIC PUB & PATIO

RAPSCALLION

P AGE 1 9

P A G E 20

UN CAFFE ITALIAN BISTRO

WILD RIVER GRILLE

P AGE 2 1

P A G E 22

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2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

Below: Fin & Filet Photo by ERIC PAUL MARKS

Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

BAM!DOG RIGHTEOUS HOT DOGS A Reno favorite elevates the simple hot dog to a gourmet culinary experience

R

eggae music can be heard playing in the background—on this particular day Bob Marley’s “Could You Be Loved”—and reflects the style of BAM!DOG’s menu and atmosphere: nothing but good vibes.

The restaurant is a perfect place to catch a quick lunch, especially when you have an extreme appetite, or to feed the family.

A glance at the menu will show that love for hot dogs goes worldwide. BAM!DOG finds influences for its 15 signature hot dogs and sausages from regions across the globe, with toppings ranging from house-made chili to cumin lime crema.

“When we were deciding we were going to open up three years ago, we knew we wanted to take the hot dog and sausage experience to a higher level,” says Steve King, chief hot dog aficionado of BAM!DOG. “So it starts with providing premium products, locally sourced premium cuts of meat with no trimming fillers or byproducts. We serve everything on a house-baked roll and then we make in-house as many things as we can that go on top of our hot dogs. Our pulled pork, our mashed potatoes, potato salad and macaroni and cheese are also all house-made.”

King says the menu deliberately reflects how people all over the world enjoy their hot dogs and sausages.

There is the New York Bomber, Texas Throw Down, Chi-Town Pride, Mexican Madness and even one with a local influence, the Little City Roller, which consists of Basque chorizo on an onion roll with grilled peppers and onions, a swirl of cumin lime crema, Sriracha and parsley.

The enormous Wisconsin Cheesehead is perfect for cheese

fanatics. It is wrapped on a toasted yet fluffy poppy seed roll with a Great-Basin-Ale and cheddar bratwurst. On first bite, an explosion of flavor converges in your mouth with hints of bacon, tomato, housemade mac and cheese, green onion and ketchup. That, combined with the juiciness of the sausage and the fresh tasting roll, makes for a surprising and fully satisfying combination.

BAM!DOG also offers sides with the meal, but not just an average French-fried potato. Instead, they serve tater tots that can stand up to the hotdog and sausage menu. From garlic Parmesan to pulled pork, these massive baskets of golden, crispy tots can be a meal in themselves.

To wash it all down, choose between fresh-squeezed lemonade, fruit-flavored cream sodas or the local beers on tap. If a sweet treat is desired, then finish with a mochi ice cream. ● VIB E

Global beat—from the music to the food P ER F E C T FO R

Lunch or an early dinner A SK A B O UT

BAM!DOG’s food truck catering C UISIN E C O ST

Drinks: $2.50-$6 Food: $3-$8.50 LO C A T IO N

5000 Smithridge Drive, Suite A-25, Reno CONTACT

775-824-9070, bamdoghotdogs.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by KIMBERLY WILKES

BANGKOK CUISINE Take a trip to Thailand, without ever leaving Reno

M

om’s home cooking might conjure up images of meatloaf and mashed potatoes— unless your mom is from Thailand.

That’s the case at Midtown Reno’s Bangkok Cuisine, where owner Kris Lueamrung serves authentic recipes created by his mother, Chinta Woodring.

Start off with a Thai iced tea and admire its layered presentation in a hurricane glass. Then stir it and let the bold flavor of the black tea mingle with the half-and-half’s sweetness. While sipping the tea, imagine you’ve left Reno behind and stepped into a restaurant on

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the streets of Bangkok. Artwork from Thailand such as tapestries of elephants and horses, along with a sweetly satisfying aroma of peanut sauce drifting through the restaurant, create that illusion.

Then order the shrimp rangoons, presented as golden brown packages tied at the top. A silky filling of ground shrimp mixed with cream cheese and scallions contrasts with crispy wonton wrappers. Dip the rangoons in Woodring’s homemade light plum sauce and treat your taste buds to layers of flavors. Woodring created the rangoon recipe at a restaurant she owned in Florida in

the 1990s. Back there, crab rangoons were popular.

“She didn’t like the way crab rangoons tasted, so she changed it to shrimp rangoon because it has more flavor,” says Lueamrung.

The family returned to Reno in the mid-1990s, where Woodring opened Bangkok Cuisine.

Lueamrung bought the restaurant from his mother in 2002, and his mom, aunts, cousins and stepdad all help out. It’s not surprising a restaurant that values family relationships would also value friendships with customers.

“We set ourselves apart by getting to know our customers more,” says Lueamrung. “You’re not just a customer, you’re more of a friend dining in our home.”

A home, that is, where Mom insists the food served is a work of art. One example is the Bangkok Sizzling Platter. As the name implies, this entrée arrives with a tantalizing sizzle. Chicken, beef, pork or fried tofu cooked in yellow curry and mixed with coconut milk is poured over stir-fried spinach with garlic. It’s topped with fresh cucumbers, carrot slivers and bell peppers, and then homemade peanut sauce. Admire a culinary artist’s palette of reds, greens, oranges and yellows. Then bite into the entrée and enjoy the contrast between the crunch of the cucumbers and the softness of the other items.

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

If mangos are in season, finish the meal with sweet rice with mangos. If not, a good substitution is sweet rice with coconut, a gooey combination of rice with coconut milk, fresh shredded coconut, sugar and a dash of sesame seeds. A faint salty flavor complements the sweetness, a pleasant surprise in a dessert. After all, Mom knows best. ● VI BE

Dining at the house of a friend from Thailand PERFECT FOR

Sharing platters of food with friends or date night with an exotic twist AS K ABOU T

Substituting soy, coconut, or almond milk for half-and-half in the Thai iced tea CU I S I NE COS T

Drinks: $3-$13 Food: $10-$17 L OCATI ON

55 Mount Rose St., Midtown Reno CONTACT

775-322-0299, thaifoodreno.com

Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

BITE AMERICAN TAPAS Thoughtful and creative cuisine in Incline Village

B

ite American Tapas is surprisingly sleek with modern, minimalist artwork of various animals and nature on the wall, a fancy bar and a stellar menu. But don’t let the bourgeois essence of this restaurant scare you off; its food and drinks are reasonably priced, staff is attentive and the flavor is spectacular.

“I would say that Bite sets itself apart from other local restaurants because we really have something for everyone,” says Brooke McCarthy, co-owner of Bites. “We have a diverse crowd in here. Some people will come in and plan to go to the movies, so they’ll grab sliders and fries and a quick drink, then take off. And sometimes we have people who are wanting to spend a

couple of hours here and have a few food courses. So depending on the dining experience you want, we can accommodate both.”

Opening in late 2007, Bite American Tapas is a laid-back neighborhood restaurant that would be a good place to impress a date, host a business meeting or to even spoil yourself.

Tapas is Spanish for small savory dishes, but the restaurant calls its dishes American tapas because unlike Spain, the meals served up are larger portions. With that in mind, everything here can be shared.

Starting off with the Thai Like It Like That cocktail won’t disappoint.

Served in a bucket glass with a single large ice cube, it has hints of cilantro, lime, jalapeno, coconut and smokiness. With the bite of mezcal on each sip, it will definitely get the blood flowing.

The seared ahi appetizer is also a wise choice. The crunch from the macadamia, combined with the savory taste from the pickled jalapeno and nectarine and yuzu koshu ponzu sauce on top of the fresh ahi, will make the taste buds scream for joy.

Following up with the bone-in lamb chops is a must. It is plated with an herbed yogurt sauce and chickpea feta salad beneath the lamb chops, but be sure to combine it all for a breathtaking taste that is almost too good to share.

If lamb chops aren’t your style, the skirt steak entrée will make for an equally flavorful experience.

Topped with chimicurri sauce and burst tomatoes, the steak is a massive, juicy meal that is tender and smells so good you may not want to share it with anyone either.

And for those who aren’t meat or seafood eaters, Bite also offers a hearty yet light vegan dish in the form of jicama wraps stuffed with walnut “meat.”

Most importantly, don’t forget: Dessert cannot be skipped at this delicious eatery. Whether it is ice cream sandwiches made with chocolate chip cookies or the rich key lime pie, there is something to send this place off on a high note. ● VIB E

Casually elegant hang-out near the lake P ER F E C T FO R

A quick dinner before a show or an unhurried tasting of plates A SK A B O UT

The carefully constructed and truly extensive wine list C UISIN E C O ST

Drinks: $5-$16 Food: $8-$28 LO C A T IO N

907 Tahoe Blvd., Incline Village CONTACT

775-831-1000, bitetahoe.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

BRANDING IRON CAFE AND BUFFET Come by for house-made fried chicken, street tacos or a bowl of spaghetti on nights you don’t want to cook

O

ff the beaten path, the Bonanza Casino, on the north end of town, might not be as big as other Reno casinos, but it has great deals and huge flavor in its Branding Iron Cafe.

A popular place among locals, it is open 24 hours a day, seven days a week and offers a variety of cuisines, including American, Italian, Mexican, Asian and seafood favorites, as well as daily specials.

It serves up these hearty and creative plates in a comfortable, cozy atmosphere that is perfect for a quick meal with a friend, significant other, large parties or even the entire family.

On Mondays, 4-10 p.m., it serves up the Winner Winner Chicken Dinner, which lives up to the name. Heaping portions of crispy, juicy, fried chicken are piled on the plate, along with mashed potatoes and savory gravy, and

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green beans mixed with bacon.

Priced at $4.95, you definitely can’t go wrong with this meal.

On Tuesdays, the cafe offers a mouth-watering Taco Tresday deal for $7.95, also from 4-10 p.m. The plate comes with three (or tres) traditional street-style tacos, topped with cilantro and fresh onions, paired with beans, Spanish rice, salsa, grilled onions and hot peppers on the side.

“Even though this is a coffee shop, we have a little bit of everything for everybody,” says Marcello Jacinto, director of food and beverage. “Whether it is Monday chicken dinner, Taco Tresdays, all-you-can-eat spaghetti on Wednesdays, we have something for everybody. And everyone is welcome and the food we serve reflects that.”

The restaurant also hosts the casino’s buffets Friday night,

Saturday morning and evening, and Sunday morning for brunch.

Costing no more than $12.95 on any given day but a holiday, it’s a killer deal compared to buffet prices at other casinos.

The Branding Iron Cafe also recently launched Baja Buffet on Thursdays at an affordable $9.95.

This Mexican-style buffet boasts food made from scratch, including enchiladas, fajitas, tacos and sides.

And if a buffet seems like too much food to handle, guests can still order food from the cafe menu during buffet hours.

Whatever interesting dish you choose, finishing off with a slice of apple pie a la mode will leave your taste buds happy and the stomach full. Not craving sweets? Then wash down that meal with a refreshing margarita or a seasonal draft beer for a completely satisfying experience. ●

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

VI BE

Comfortable, fun atmosphere with unbeatable prices PERFECT FOR

A weeknight dinner or a weekend buffet AS K ABOU T

The late night menu CU I S I NE COS T

Weeknight specials: $4.95-$7.95 Menu items: $6.95-$17.95 Buffets: $9.95-$12.95 L OCATI ON

4720 N. Virginia St., Reno CONTACT

775-334-5520, bonanzacasino.com

Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

CLASSIC ROCK COFFEE CO. & KITCHEN A unique spin on your morning— or afternoon—cup of joe

C

lassic Rock Coffee Co. & Kitchen is not your average coffee shop, and bears no resemblance to the boring and predictable chains out there. For example, walking in the door feels like stepping into a concert. With stage lights that hang above, guests feel like they’ve become the main attraction.

Guitars are mounted on the walls, along with photos of actual concerts and vinyl rock albums from some of the greats, including Pink Floyd, Led Zeppelin and the Rolling Stones.

However, unlike a rock concert, there is no loud blaring music.

Instead, it’s an inviting atmosphere where one can have a peaceful drink while studying or a quick lunchbreak getaway, as classic rock music plays subtly in the background.

The restaurant’s menu is just as unique as its ambiance. It offers traditional drip coffee, protein shakes (that taste like a real milkshake), smoothies and flavored lattes and frappes. All the coffee is Grade 1 Arabica and is roasted every week for optimum freshness and a great coffee experience.

The Dirty White Boy, for example, a white chocolate and cocoa latte, sounds like something extremely sweet, but it is rich with bold coffee flavor and comes with just the right hint of sweetness and frothy cream.

It tastes great with the housemade cinnamon roll (the best cinnamon roll this reporter has ever tasted), which is the perfect combination of warm, flaky, fluffy and rich, while not overbearingly sweet.

“Our coffee is made the oldfashioned way: it’s an art form,” says Cindy Murphy, co-owner of Classic Rock Coffee & Kitchen.

“When hot coffee, an espresso, cappuccino or lattes are prepared, the espresso shot is pulled when it is ordered and the drink is crafted in front of the customer. There are different options—from skim, half-and-half, almond milk, soy and whole milk—but every milk is steamed at different temperatures so it does what it’s supposed to do. So no matter what is ordered, it all has the same consistency.”

Need more than a bagel or pastry? Guests will be delighted by the food offerings. Whether it is a War Pig breakfast sandwich, quesadilla, chicken and waffles or even a toasted flatbread, the choices will satisfy any craving.

The bacon and egg flatbread, for example, is a quick, tasty way to start the day. The combination of smoked bacon, eggs, spinach, Alfredo sauce and a four-cheese blend will melt in your mouth. The flatbread can be switched out for a bagel or gluten-free bread instead— or for those who are looking to cut carbs, a bed of lettuce or spinach can be substituted as well.

For lunchtime cravings, the Hot Mess pastrami sandwich will delight the taste buds for sure. The juicy pastrami, topped with crunchy house-made coleslaw, Swiss cheese and thousand island on a toasted ciabatta roll is guaranteed to eliminate any hunger. ●

VIB E

A family-friendly environment that takes you back in time P E R FEC T F O R

Breakfast, lunch or a quick pick-me-up A SK A B O UT

Specialty coffee beans to take home C UISIN E C O ST

Drinks: $2.69-$5.99 Food: $3.99-$7.99 LO C A T IO N

5150 Mae Anne Ave., Suite 810B, Reno CONTACT

775-624-6067, classicrockcoffee.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by TIM HAUSERMAN

FAMOUS DAVE’S BAR-B-QUE Meats are hand-rubbed with a custom-blend of spices, thrown in a live-wood smoker, then caramelized on a hot grill

T

here is something extra comforting about savoring slowcooked barbecued food. It feels like home cooking, except you don’t have to spend 12 hours cooking meat over a huge pit of smoldering hickory.

Located near the hub of the busy shopping district at the corner of South Virginia and McCarran, Famous Dave’s Bar-B-Que is a large restaurant with a friendly, open feeling reminiscent of restaurant founder Dave Anderson’s Midwestern roots. Anderson spent

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25 years studying barbecue before opening the first restaurant in 1994.

The Reno location is owned and operated by locals Rory and Marcia O’Neal. When you visit, you might also run into the energetic manager and catering director, Sabina Engelken, who has a passion for bringing you food you will love.

While perusing the barbecue choices, definitely order one of the signature cocktails. Consider the Smokin’ Island Iced Tea, which is prepared in a wave of smoky flavor at your table. Something tasty

without the alcohol? Go for Dave’s Famous Fruit Soda.

Perhaps the best way to experience Famous Dave’s is to bring some friends and get the All American BBQ Feast. It comes with a full rack of spareribs, a whole chicken, Texas Beef Brisket or Georgia Chopped Pork, plus coleslaw, French fries, Wilbur beans, sweet corn and cornbread muffins. You will not go home hungry. To enhance the flavor of the meat try one of these five unique sauces: Devil’s Spit, Sweet and Zesty, Georgia’s Mustard, Rich and Sassy, or Texas Pit. If you aren’t with a crowd, and have to order a meal just for yourself, the hardest part is making a choice. The barbecued chicken has a super flavorful seasoning and is slathered in Rich and Sassy sauce.

The chopped pork took half a day to reach the perfect texture, and the beef brisket is tender and highlights whatever sauce you choose to drench it with. But perhaps yummiest of all is the appetizer called Burnt Ends, seared pieces of brisket that are melt-in-your-mouth tender and caramelized with Sweet and Zesty sauce. As for side dishes, don’t miss the Wilbur beans, with a slightly spicy flavor, and Dave’s cheesy mac and cheese, with four cheeses, corn and a hint of Jalapeno.

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

Full to bursting? Too bad! You can’t miss Dave’s Award-Winning Bread Pudding, where it is really all about the warm pecan praline sauce.

Famous Dave’s also has a Family To Go option for quick and easy in-and-out. Or call on Engelken if you need catering anywhere in the area, from small intimate gatherings to weddings to corporate events, serving 10 to 5,000. ● VI BE

Old-school barbecue joint that makes you feel right at home PERFECT FOR

Feeding a hungry crowd AS K ABOU T

Event catering from 10 to 5,000 CU I S I NE COS T

Individual adult entrees: $11.99-$25.99 Kids’ entrees: $4.99-$5.99 Feasts: $26.99-$84.99 L OCATI ON

4925 Kietzke Lane, Reno CONTACT

775-826-7427, famousdaves.com/ dinein/Reno

Photos by ERIC PAUL MARKS Words by KIMBERLY WILKES

FIN & FILET An elegant eatery in the heart of Reno’s Midtown district

F

in & Filet sits at the bustling intersection of California Avenue and Virginia Street, making it seem you’re one with the city as you dine. Even the restaurant’s artwork makes you proud to be a Renoite: An impressive customcrafted metal wall sculpture depicts landmarks like the round ball of the National Bowling Stadium, the Truckee River with fish frolicking around in the water, a hot air balloon drifting across the sky, and Fin & Filet in the middle.

Sit at a window-side table, sip a specialty cocktail, and watch the bustling urban scene just a few feet away. In a sophisticated mood? Try the signature blackberry basil martini, made with muddled blackberries, lemon sour and vodka, served with a basil leaf on top. The bacon-wrapped Scallops Diablo appetizer, with chipotle aioli, pairs well with the martini. The scallops arrive on a black ceramic slab that imitates real slate, a stunning presentation that acknowledges Reno’s proximity to the Sierra’s geological wonderland.

The menu changes often and reflects the season. One recurring theme: emphasis on wild game.

You’ll always have a few selections such as duck or wild boar to choose from, but in the fall and winter the menu expands to include entrees such as chukar, elk—often even kangaroo.

“We provide a niche that a lot of restaurants don’t as far as wild game,” owner Ken Long says. “This is not your everyday meat-andpotatoes type of place.”

Another year-long favorite is the Surf & Turf. It’s presented on a wooden cutting board, the grassfed Bentley Ranch filet mignon topped with sprigs of thyme and two roasted garlic cloves. You can savor it with béarnaise sauce, or substitute

peppercorn sauce to really bring out the beef’s flavor. Next to the filet reclines a hefty lobster tail.

“We don’t serve the slipper tails that come out of the Mississippi River,” Long says. “We serve big lobster tails from Australia.”

Fin & Filet not only pays tribute to contemporary Reno, the building where it’s located is part of Reno’s history: The old Jack Bacon Building was a store in the 1920s and eventually became offices and restaurants. Long took over the building five years ago, and past meets present now, its modern décor contrasting with antique-looking brick walls.

Appreciate the elegant interior as you choose from the ever-changing dessert offerings. Bite into one of the cakes, for example—like the chocolate layer cake with butter cream frosting and chocolate chips— to send your taste buds straight to sweet-tooth heaven. Since it’s made

by Custom Cakes By Kitchen, a Reno bakery, it’s one final way in which Fin & Filet pays tribute to the city. ● VIB E

Inventive culinary creations with the bustle of Midtown in the background P ER F E C T FO R

Impressing a date A SK A B O UT

Chef ’s Creation, a custom-made vegan or vegetarian dish created especially for you C UISIN E C O ST

Drinks: $5-$25 Food: $8-$70 (including appetizers) LO C A T IO N

516 S. Virginia St., Midtown Reno CONTACT

775-686-6969, finfiletreno.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

HARD ROCK’S PARK PRIME Come to Stateline for a special evening of impressive dining

P

roviding upscale cuisine, the Park Prime restaurant inside the Hard Rock Hotel & Casino Lake Tahoe is a premium steakhouse eatery that is perfect for an extravagant dinner to mark an anniversary, celebrate a birthday or impress a date or business partner.

Guests will find a diverse selection of dishes on the menu, which features dry-aged prime beef from privately held farms, premium seafood, shareable appetizers, glutenfree fare and vegan options. It is accompanied with an approachable wine list, a variety of spirits and serves up specialty cocktails that will complement any occasion.

This modern steakhouse has a rustic yet trendy atmosphere and its food items are inspired by V IB E

Warm and modern steakhouse dining PE RF E C T F OR

A special anniversary or important business meeting A S K AB OUT

Arranging a large dinner party for friends or colleagues CU IS INE C OS T

Drinks: $5-$30 Food: $20-$125+ LO CAT I ON

Inside Hard Rock Hotel & Casino, Lake Tahoe, 50 U.S. 50, Stateline, NV CO NT AC T

844-588-7625, hardrockcasinolaketahoe.com

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local ranchers. There is also an emphasis on serving regionally sourced, seasonal, sustainable food, with pictures of farmlands and wide ranges hugging the wall. The restaurant offers a sophisticated bar, live music and a stylish, chic atmosphere.

Starting off dinner with a cocktail promises for a relaxing evening. For example, the Purple Haze cocktail is actually Empress gin mixed with Fever Tree tonic water and garnished with a lime. It is perfect for gin fanatics.

While sipping on spirits, starting off with an appetizer that isn’t too heavy to spoil the dinner is a good way to go. The Grilled Cauliflower Steak, a gluten-free and vegan dish, comes with almond-arugula, driedcherry pesto, Spanish artichoke hearts, roasted heirloom tomato and a corn puree. The freshness of the ingredients, combined with the earthy flavors, makes for a delicious and healthy way to build up to the main course.

For those going to Park Prime with a large appetite, they will be pleased to know that the Prime Tomahawk steak dinner will suppress any hunger after tackling

this massive 40-ounce rib-eye. But don’t be in too much of a rush: Depending how the steak is prepared (medium, rare, well done), it can take up to an hour to cook this gigantic cut of steak.

But if you’re short on time or don’t have an extreme hunger, the Tomahawk steak is just one of the many steak options from the selection of 28-day aged, USDA prime cuts of beef, any of which can be dressed

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

up with béarnaise or bordelaise sauce, a green peppercorn demiglace, chimichurri, or house-made steak sauce. You can also choose the Any Turf Can Surf option and add a 12-ounce lobster tail, a ¾ -pound King crab leg, or shrimp to a meat selection.

For seafood lovers, try the grilled salmon or glazed halibut.

And the vegetarian in the group won’t go hungry with the Seasonal Vegetable Tower. ●

Photos by ERIC PAUL MARKS Words by WHIP VILLARREAL

HINOKI SUSHI Art on a plate

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pon arriving at Hinoki Sushi, guests first notice the openness of space in the restaurant. The decor and ambiance give off a peaceful and welcoming vibe. You will feel that you’re far away from the Reno desert and are instead at a restaurant in Japan.

Serving up all-you-can-eat or a la carte, Hinoki offers an array of raw sashimi, cooked and deep fried rolls and vegetarian options.

The restaurant’s all-you-can-eat menu is $19.99 for lunch and $24.99 for dinner. (Kids under 12 are $13.99 for lunch and $17.99 for dinner.) The Hinoki AYCE meal includes unlimited appetizers, hand-rolls, long rolls, nigiri and dessert.

Starting off with warm sake definitely gets the juices flowing and builds up the hunger. Meanwhile, devouring some succulent, fresh-tasting mussels is definitely the right move before going all-in on some sushi. As the mussels rest in ponzu sauce on a half shell, these inviting delicacies melt in the mouth and are a precursor of what else is in store at Hinoki.

There are also a variety of other appetizers, including Agedashi tofu, gyoza (potstickers), yakiton, takoyaki, miso soup and salad.

The 12-piece sashimi comes on a beautiful plate that looks and feels

like volcanic rock. The presentation begins with a bed of shredded carrots, shallots, cucumbers and is piled with fresh and tasty-looking salmon, hamachi and tuna.

To take it to the next level, drizzle the sashimi with lemon juice and choose a sauce: give it a touch of the ponzu sauce or the spicy wasabi and savory soy sauce mix. Either choice will thrust your taste buds into an explosion of flavory goodness and freshness.

For those who aren’t fans of raw sushi, there is an abundance of cooked rolls. The Mermaid is a popular roll that includes cream cheese, crab mix, tempura shrimp, avocado, ebi shrimp, cooked scallops, teriyaki sauce and spicy mayo. It has great texture from the crunch of the tempura shrimp and, with the savoriness of the sauce and just the right amount of rice, it is a must-try.

Vegetarian options are plentiful as well, and include the Green Giant, a roll filled with spring mix, tomatoes, mango, cucumber, avocado, macadamia, tenkasu and honey mustard.

To finish the meal, you can go big with a tempura banana ice cream bowl or for a more subtle dessert, green tea ice cream will also satisfy that sweet tooth’s craving. ● VIB E

Like you are on vacation in Tokyo P E R FEC T F O R

Fulfilling a big sushi craving A SK A B O UT

Japanese beer and high-end saki selections C UISIN E C O ST

Drinks: $4-$32 Food: $6.99-$24.99 LO C A T IO N

5270 Longley Lane, Suite 110, Reno CONTACT

775-409-4994 2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by KRYSTA SCRIPTER

HOMEGROWN GASTROPUB Veggie lovers — and those who need some convincing — will find creative, irresistible plates

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o matter what anyone tells you, Brussels sprouts are amazing, and Homegrown Gastropub is here to prove it. Located in Reno’s Midtown district, Homegrown features a regionally sourced menu made from organic, local produce with many vegan and gluten-free options.

Owned by Spencer Shea (whose family owns Shea’s Tavern next door), Shea originally got his start bartending at his parents’ tavern before buying his own food truck.

He eventually sold that food truck and used the funds to open Homegrown. Lined with plush velvet chairs and lit with cozy pink salt lamps, it’s exactly the right blend of homey and fun. Which, to be honest, sounds a lot like Reno.

“I’m a big believer in organic food,” Shea says. His Roasted

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D.R.O.P.P. Chop salad, short for “Distributors of Regional and Organic Produce and Products,” is a hearty veggie-packed salad filled with organic carrots, red and gold beets, and summer squash, topped with a lemon champagne vinaigrette.

Take a bite of the skillet Brussels sprouts with a balsamic reduction — and your belief some vegetables just can’t be good will be forever shaken.

For those who still love meat, Homegrown has you covered too.

Pick a baby back rib off your plate, and the meat will slide cleanly off the bone. That is a very good sign.

It’s a result of how Chef Sean Studds slow-cooks them overnight with an apple cider, mustard and spice rub.

The real joy of the Homegrown experience is their vegan pineapple upside-down cake with vegan ice cream. And you will only know it’s

vegan when the waitress tells you — you wouldn’t know it from the taste alone. Vegan desserts can sometimes be difficult to nail, but Homegrown has their formula down.

If you’re hankering for a drink, Homegrown’s bar offers a cocktail for everyone’s tastes. The dedication to local ingredients continues here, as guests can choose from a selection of local distilleries proudly displayed on one of the bar’s shelves. There are also 19 beers on tap and a variety of fresh-squeezed organic juices and house-made syrups. For an interesting twist on fall, try the Nutty Bumpkins; a blend of pumpkin liqueur, Frangelico and fresh nutmeg over Evan Williams whiskey. ●

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Family-friendly, down-to-earth PERFECT FOR

Convincing your one friend that Brussels sprouts are delicious AS K ABOU T

The brick oven pizza-of-the-month CU I S I NE COS T

Drinks: $8-$12 Food: $11-$48 L OCATI ON

719 S. Virginia St., Reno CONTACT

775-683-9989, homegrowngastropub.com

Photos by ERIC PAUL MARKS Words by TIM HAUSERMAN

MELLOW FELLOW GASTROPUB A new chef makes this the perfect gathering space — even if the Aces aren’t playing a home game

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ellow Fellow is a gastropub in downtown Reno with 40 beers on tap and an eclectic mix of hearty and unique food. It’s also located so close to the Reno Aces’ ballpark, you might catch a foul ball as you walk through the door.

Arrive a few hours before a game and the pub will be full of folks wearing Aces’ hats, grabbing a meal before heading across the street to the park. In the fall and winter, however, it is the food and drink that bring people here. There are also two large and inviting rooms at the pub, with the smaller space available for gatherings at no extra charge.

The pub serves a tremendous variety of beers, including 10 from the Able Baker Brewing Company in Las Vegas. But you will want to order a snack or entrée to accompany that locally crafted brew.

“We dialed in our food program so that it is worthwhile to come here if there is a game or not,” says owner Ryan Eller. “A new chef came on board recently and he is not only pumping out great food, but getting it to your table quickly.”

Of course if you are not in a hurry, you can also relax, enjoy watching a game on a big screen, and while away the hours with friends.

Food choices include the Triple Meat Burger that consists of a short rib and brisket patty, topped with bison sloppy joe…and bacon. Super hearty and savory, it’s served with NBC pickles and big fries seasoned with their own house blend of spices.

Mellow Fellow makes its own sausages, and one of the best ways to enjoy the sausage is as the base for a Scotch Egg. It’s a sweet,

lightly spiced sausage hollowed out with a soft boiled egg in the center, served with whole-grain mustard.

You can also order sausages with a variety of trimmings, including sauerkraut, onions, pickle relish or house-made chili.

Other menu items include fried green tomatoes with a zesty sauce, a variety of salads, fried chicken, sandwiches like the French Onion Melt, and a jalapeño mac and cheese with shredded pork and a crispy tortilla.

For another adventure into unique flavors, try the 2nd Street Tacos: tri tip, Korean pork, Thai pork belly, carne asada and fish.

How about poutine? They serve the Canadian traditional dish: fried cheese curds and gravy over fries, but also a few other takes on poutine, including carne asada, hot chicken and chili cheese fries. ●

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Convivial pub where you can find cutting-edge food PERFECT FOR

Before or after a game at the ballpark—or to watch one on the big-screen AS K ABOU T

The latest deals CU I S I NE COS T

Sides, sausages and tacos: $4-$11 Big Plates, burgers and big salads: $10-$14 Drinks: $6 & up L OCATI ON

300 E. 2nd St., Reno (The Truckee location is at 10192 Donner Pass Road) CONTACT

775-657-8946, mellowfellowpub.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by THEA MARIE ROOD

NOBLE PIE PARLOR A Midtown favorite puts an inventive twist on pizza, salads and cocktails

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ou’re forgiven for assuming pizza in a college town might be ordinary. But Noble Pie Parlor—owned by a UNR alum in fact—offers up a fresh, interesting, well thought-out menu in a rustic, modern, dog- and kid-friendly space that is delightfully unexpected.

“We make everything from scratch nearly every day—and I mean everything,” says owner Ryan Goldhammer, who fell in love with the Reno/Tahoe area and stayed put after graduating. “I think what is most unique about the Reno food

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scene, when we first got started especially, is there is so much room to be the first to try something new.

And back in 2010, there was a lot of room to do it better than anyone else.

In the end, that is what we take pride in—doing it better.”

It begins with a wildly talented kitchen staff, who use a Sicilianinspired dough recipe that is proofed four times in 24 hours to achieve a “creamy, sweet, yeasty, sour, chewy” crust, Goldhammer says. The sausage and meatballs are also made in-house and the kitchen ships in four orders

of fresh produce a week. Put this all together and you have the makings for unique dishes that even attracted Food Network’s Guy Fieri, who just covered Noble Pie for a segment of “Diners, Drive-Ins and Dives.”

A good place to start with this creative menu: a hand-crafted specialty cocktail like the Fallon Fizz, a cream soda for adults, with refreshing citrus, egg white, Frey Ranch gin, grapefruit bitters and a basil leaf floating on top. Or try the Noble Derby: complex layers of flavor from red ruby grapefruit juice and agave syrup, plus a touch of heat from the Evan Williams bourbon.

Next, order the Signature Salad— and if you are used to salads in a pizza joint being pizza toppings in a bowl, you’re in for a surprise. Instead, this salad almost steals the show, with farm-fresh greens, ripe tomatoes and toasted almonds in a herbaceous basil vinaigrette that cleanses the palate.

Served in a deep, wide, white bowl, it’s perfect to share—the better to save room for the pies.

Try the White Gurl, for instance, with a creamy white sauce and a first note of garlic that is not overpowering.

The pop of veggies—carrots, peas, artichoke hearts, grape tomatoes and red onions—is an explosion in your mouth, and makes you wonder why you never thought to put peas and

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

carrots on pizza before. Another wise choice is the T-Pane, with house-made sausage, Granny Smith apples, aged pecorino and sharp provolone. It tastes like fall on a plate. And both pies highlight that delectable crust, with braided edges that stay doughy and soft while the rest has a subtle crunch. ● VI BE

A welcoming neighborhood joint that never rushes you out the door PERFECT FOR

Meeting friends or bringing the family (including the dog) AS K ABOU T

The new fall menu item: Fried Bocconcini CU I S I NE COS T

Drinks: $3-$12 Food: $3.99-$29.99 L OCATI ON

777 S. Center St., Reno (Other locations: 239 W. 2nd St., Reno; and—coming November 2019—at The Summit) CONTACT

775-323-1494 (Midtown) 775-622-9222 (Downtown), noblepieparlor.com

Photos by ERIC PAUL MARKS Words by LIAM LOCKHART

PIGNIC PUB & PATIO A popular local hangout introduces a new menu that will make being a regular there even better

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y frequent trips to Pignic Pub & Patio usually revolve around my favorite cocktail—a sweet whiskey sour with a burnt rosemary sprig, aptly named the Campfire Sour. But this time I went to sample the real deal. Owner Ryan Goldhammer has added a fulltime brunch, lunch and dinner menu courtesy of The Pig Shack Eatery, a detached, fully-equipped kitchen/food truck that serves deliciously authentic Southern barbecue.

But with Pignic’s extensive bar offering, I had to start with the new cocktail menu. My “Painkiller” was a floral delight, perfectly suited for drinking while the sun is shining. Bar manager Trevor Leppek listed the painstakingly acquired ingredients: Brazilian cachaça rum, Svol Aquavit and Liquid Alchemist pineapple and coconut mixer. The proportions keep the drink at a low alcohol percentage, meaning that one doesn’t necessarily have to mean “done.”

Onto the sandwiches, of which I had two. The first, The Pigshack Classic Burger, doesn’t look like a classic burger by most standards, but according to Goldhammer, its actually more original than most.

“This summer, I went to New Haven, Connecticut to Louis’ Lunch where the hamburger sandwich was invented,” he says. Upon his return, he implemented the smashed-pattystyle sandwich in homage to his grandfather, who served a similar product at his In and Out burger stand in Cheyenne, Wyoming (named before the chain existed).

The Classic Burger is a ½-pound patty, served with the usual condiments on grilled white bread instead of a bun. Don’t let the thinness of the patty fool you: Made of brisket, short rib and top round, its specialty mix of 70-to-30 fat keeps it juicy and surprisingly decadent. And in true Southern tradition, my side

of collard greens was tender, buttery and sweet with a distinct taste of the BBQ smoke.

Next up was The Brisket Sando Commando with mac and cheese. The brisket was delicious, lighter than the Classic but served on similar square toast, with a creamy dressing that gave it a much-appreciated freshness. The mac and cheese was al dente with gooey pale cheddar, dusted with fine breadcrumbs for a crunchier texture.

There is a wide selection meant for the breakfast crowd too. A

Shrimp Walks Into a Bar omelet is an instant draw to seafood lovers, with a thin egg blanket cradling a mix of rice, black beans, peppers and tender prawns. A layer of hollandaise kept everything moist and creamy— and was a mechanism for corralling loose shrimp and rice. A side of Cheese Grit Cake with sweet corn and spicy blackberry jam provided a nice counterpart.

The Pig Shack Eatery is open 10 a.m.-8 p.m. Sunday, Monday and Wednesday, and 10 a.m.-10 p.m.

Thursday-Saturday. I hate to reach for the obvious, but when it comes to pigging out, I think I’ve found my new spot. ● VI BE

A comfortable, inviting hang-out that keeps you coming back PERFECT FOR

Meeting friends before or after work—or to grab lunch AS K ABOU T

The 20 craft beers on tap CU I S I NE COS T

Drinks: $3-$12 Food: $8-$15 L OCATI ON

235 Flint St., Reno CONTACT

775-376-1948

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Elegant and classy PERFECT FOR

Special occasions, anniversaries, wedding receptions and banquets AS K ABOU T

Rapscallion’s Famous Irish Coffee CU I S I NE COS T

Drinks: $7-$24 Food: $18-$38 L OCATI ON

1555 S. Wells Ave., Reno CONTACT

775-323-1211, rapscallion.com

Photos by ERIC PAUL MARKS

RAPSCALLION SEAFOOD HOUSE & BAR

Words by KRYSTA SCRIPTER

A Bay Area dining experience is closer than you think

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he first thing you see when walking into Rapscallion is the gorgeous stained-glass window above a mahogany bar. Depicting a vibrant scene of trees lining a lakefilled meadow, it is the work of Tom Rodrigues, a Northern California artist who also designed the Far Niente wine label in Napa Valley.

The restaurant itself was designed by the famous restaurant architect Pat Kuleto, who designed other famous San Francisco locations like Boulevard and Farallon.

Matthew Link, general manager at Rapscallion, says that history and San Franciscan influence is what makes the restaurant special. “This restaurant in Reno, there’s nothing like it,” he says. “Rapscallion is a Reno landmark, and has been a destination for fine dining and special occasions for more than 41 years. In that time, the restaurant has also donated more than $1 million to local charities.”

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Steeped in history and brimming with elegance, this seafood house boasts the same gleaming mahogany, redwood and clear heart cedar that were installed at Rapscallion’s opening in 1977. Couple that with the double-sided fireplace partitioning the lounge from the dining room, and you’ve got a sophisticated and cozy retreat.

The bar isn’t just for show either, with live music two nights a week and a variety of specialty cocktails. The Basil Blue, a crowd favorite, is made with fresh blueberries, Tito’s Vodka, and a healthy sprig of basil, providing a pleasantly earthy spice to the refreshing drink. If you prefer a glass of wine over a cocktail, the redwood wine cellar is home to nearly 2,000 bottles (it was the first Northern Nevada restaurant to earn a Wine Spectator “Award of Excellence”).

The menu is impressive too. The coconut prawns are some of the most tender and succulent shrimp you’ll ever have, and the diablos on horseback — bacon-wrapped scallops dipped in hollandaise on flatbread — are sinfully good, pun intended. The horseradish-encrusted halibut entree hasn’t changed since the restaurant’s inception, and frankly, there is a perfectly good reason for that. Chefs at Rapscallion use grated horseradish root for the crust, which creates a subtle, but not overpowering, flavor to the fish.

Topped with fried leeks and set on a bed of garlic mashed potatoes and sautéed spinach, you can’t get a bite of one thing without another. Swipe your full fork in the buttery, lemon, garlic beurre blanc sauce and get a classic taste of fine seafood dining right here in Reno. ●

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

Photos by ERIC PAUL MARKS Words by LIAM LOCKHART

UN CAFFE ITALIAN BISTRO Feel like you’ve escaped to Rome or Florence— without the airfare

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he simple, clean façade of Chef Cheri Rhodes’ Un Caffe (Italian for “one coffee”) belies a tasteful, rustic interior designed entirely by Rhodes.

After leasing the property, she removed the original ceiling panels to expose a high, vaulted roof replete with wood beams that make the space feel both inviting and auspicious. The beige walls feature Italian proverbs reminding guests to both live and eat well. Next to the counter stands a cold case of delectable handmade desserts—Rhodes got her start baking and places a special importance on the sweeter things.

But attention must first be paid to the Red Vespa—both the gleaming, cherry red scooter that sits near the door, and Rhodes’ designer cocktail of the same name. A sort of mascot for the restaurant, the motorized red Vespa sometimes sits outside to welcome customers, where they’ll be greeted by a champagne flute of an imported strawberry liqueur mixed with dry prosecco and a handful of tiny wild strawberries. The drink is refreshing and mild without being too sweet and remained a successful pairing with all the following dishes.

And oh, what followed. For an appetizer, treat yourself to the fried arancini balls in house marinara sauce. Made of a nutty risotto, stuffed with provolone and swimming happily in a lush red sauce, the starchiness of pasta or the tang of cheddar was absent. Instead were three perfectly golden-brown spheres that oozed melted cheese and retained

their crispiness no matter how long they encountered the sauce.

Next came the Shrimp Scampi Ravioli. Rhodes’ presentation emphasizes a refreshing broth, perfectly supporting the half dozen tender ravioli and massive, butterflied prawns. Instead of shrimp swimming in lemon and butter, Rhodes plays off the natural flavor of the sea critters, basing her broth on a shrimp brine made with the tails and other cuts of previous orders. The result is fresh, aromatic and tastes foremost of clean sea water—like dining next to the Amalfi coast and feeling the spray as the waves crash against the shore.

To round out an authentic Italian dining experience, I ordered Rhodes’ handmade tiramisu (of course) for dessert. Two decadent layers of fresh baked lady fingers—one soaked in Italian espresso, the other in Frangelico—sandwich a fluffy dollop of sweet mascarpone cheese, all buried beneath a rich, pitchblack chocolate topping. Espresso, hazelnut, chocolate, sweet cream— the resulting flavor combination is greater than the sum of its parts and serves as an inspiring microcosm of flavors of its home country.

With other events like movie night and wine tastings, Un Caffe is less about just eating Italian food, and more about having a dining experience. And to this writer, that experience was, from start to finish, (*kisses fingertips*) squisito. ●

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Unforgettable, authentic Italia PERFECT FOR

Breakfast and lunch TuesdaySaturday, and dinner Thursday and Friday AS K ABOU T

Catering and booking the restaurant for special events CU I S I NE COS T

Drinks: $5-$9 (by the glass); $22-$42 (bottle of wine) Food: $5-$19 L OCATI ON

900 W. Moana Lane, Reno CONTACT

775-853-7801, uncaffeitalianbistro.com

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

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Photos by ERIC PAUL MARKS Words by THEA MARIE ROOD

WILD RIVER GRILLE Location, location, location—plus sophisticated, locally sourced food of course

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V IB E

Relaxed and welcoming with an unbeatable visual appeal PE RF E C T F OR

A pre-theater dinner or a romantic date A S K AB OUT

The River Room—for weddings, holiday parties or other private events CU IS INE C OS T

Drinks: $9-$13 Food: $7-$38 LO CAT I ON

17 S. Virginia St., Reno CO NT AC T

775-284-7455, wildrivergrille.com

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he first thing you notice about Wild River Grille is the downright gorgeous setting: smack on Reno’s art-and-fountain-filled, meandering Riverwalk along the glittering Truckee River. This makes dining al fresco on the shaded patio a treat in mild weather, but as fall turns to winter, the restaurant’s interior is also a cozy choice.

Housed in the historic Riverside Artist Lofts Building, formerly the Riverside Hotel, it’s filled with red brick, dark wood, candle-lit tables, a backlit bar and impressive wine cabinets.

“I came to Reno in 2006…and I could sense Reno’s bright future as it was embarking on downtown revitalization, and I wanted to get in on it from the start,” says owner Chuck Shapiro. “Our location, where Virginia Street crosses the Truckee River, has always been the true heart of the city. We knew it was a special spot, but it turned out to be even better than we thought.”

Over the years, Wild River Grille has become a major player downtown, sponsoring Reno’s Artown, as well as the Bruka Theatre and the Pioneer Center for the Performing Arts (both of which are walking distance from the restaurant). Wild River’s “Dinner with Your Dog” events support local animal shelters, and its patio “Summer Dinner Concert Series” showcases local musicians.

But the real draw, of course, is the innovative yet approachable menus, which include from-scratch recipes, hand-cut steaks, fresh seafood and lots of local sourcing, including the beers on tap. There is also a separate menu for vegan, vegetarian and gluten-free fare. “We try to have a fairly broad appeal so no one is excluded,” Shapiro says.

To start, order the Stubborn Mule, which comes in a hammered copper mug and is zingy from lime, spicy from ginger beer, and warms you right up via the 10 Torr vodka.

Sip it with the caprese bruschetta appetizer that arrives on a long, white rectangular plate: five pieces of warm grilled bread, covered in sticky-sweet balsamic, juicy roasted tomatoes, an almost-floral pesto and perfectly melted, stretchy mozzarella. As an entrée, try the house-smoked plum chipotle salmon. It’s served on a bed

2019 NORTHERN NEVADA, TAHOE & TRUCKEE DINING GUIDE

of butter-herb orzo alongside steamed green beans topped with fried onions. The smoky, sweet, buttery, crunchy flavors on the plate marry successfully around the flaky and succulent fish.

Be sure to leave room for dessert, however: The flourless chocolate torte with fresh whipped cream and seasonal fruit is a show-stopper.

Not too sweet, but rather super rich and warming, the torte is like a dark chocolate candy bar, and the whipped cream cuts the density. You’ll be happy to take over when your dinner companion declares she “can’t eat another bite.” ●

Six acclaimed restaurants. One dining destination.

Decorative

ARMS TREASURES FROM THE ROBERT M. LEE COLLECTION

November 16, 2019 — February 16, 2020 This world-renowned private collection offers a rare opportunity to experience the artistry of talented arms engravers who incorporate historical decorative traditions into their cra smanship today.

LEAD SPONSOR

Whittier Trust, Investment & Wealth Management MAJOR SPONSORS

The Bretzlaff Foundation The Thelma B. and Thomas P. Hart Foundation Reno-Sparks Convention & Visitors Authority SPONSORS

Barrick Gold; Clark/Sullivan Construction; John C. Deane; Jenny and Garrett Sutton | Corporate Direct SUPPORTING SPONSORS

Debbie Day; Matt Day, Sr.; Haynie & Company

Donald W. Reynolds Center for the Visual Arts E. L. Wiegand Gallery 160 West Liberty Street in downtown Reno, Nevada Silver-Mounted Exhibition Pistol, 1854-55, Louis-Julien Gastinne-Rene e (Paris, France), Engraver unsigned; Silver and wood (ebony). Collection of Robert M. Lee.