RN&R Nibbles Dining Guide 2016

03 Intro

04 Drive-tHru

07 close to home

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12 southern comfort

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16 listings

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Dining Guide b y Jeri Chadwell-Singley

elcome to the 2016 RN&R Dining Guide.

Every year, we put together a guide to good eats in our region. I don’t know if this food renaissance everyone is always talking about is really as large-scale as people claim it is. (When I moved here in the early 2000s, I thought there was plenty of great food in town.) But there sure does seem to be more than ever now.

Consider this guide a scratch on the surface.

Inside, you’ll find a story from our food writer, Todd South, covering local specialty food stores and markets. These places aren’t—for the most part—the kind of places you go to sit and be served, but they’re also not your average grocery stores.

We’ve also got a story from RN&R Editor Brad Bynum, who gives us a guide to local Mexican food.

Regular contributor Anna Hart took a look at a dining experience many of us are not familiar with—local nonprofit operations that feed homeless and housing-insecure people.

For my part, I compiled a survey from folks in the region’s restaurant industry. It’s something we do every year as a way to get to know the people who play an integral role in putting food in our bellies. I also headed out of town to find a few good destinations for a scenic drive and a tasty bite. So, fuel up the car—but hold off on fueling up on food until you get there.

Happy reading!

Check out our New Menu Items like the

at Noble Pie Parlor & Noble Pie Parlor Midtown!

Regards, Jeri Chadwell-Singley RN&R Special Projects Editor

Editor Brad Bynum Project Editor Jeri Chadwell-Singley News Editor Dennis Myers Arts Editor Kris Vagner Designer Sarah Hansel Cover Photography Eric Marks Contributors Anna Hart, Todd South, Allison Young Advertising Sales Gina Odegard, Bev Savage, Emily Litt

Distribution Director Greg Erwin Distribution Manager/Operations Coordinator Kelly Miller Distribution Assistant and Driver Denise Cairns Distribution Drivers Alex Barskyy, Bob Christensen, Debbi Frenzi, Gary White, Jennifer Cronin, Jennifer Gangestad, Lori Ashley, Lori DeAndreis, Marty Lane, Marty Troye, Patrick L’Angelle, Tracy Breeden, Vicki Jewell President/CEO Jeff VonKaenel Director of Nuts & Bolts Deborah Redmond

Director of People & Culture David Stogner Director of Dollars & Sense Nicole Jackson Developers John Bisignano, Jonathan Schultz System Support Specialist Kalin Jenkins RN&R is printed at Sierra Nevada Media on recycled newsprint.

Circulation of RN&R is verified by the Circulation Verification Council RN&R is a member of CNPA, AAN and AWN.

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e v i Dr u r Th The

Get out of the city for your next meal story and photos by Jeri Chadwell-Singley

Eating is pretty high up on the list of things that people do out of necessity.

And for those who are fortunate enough, it can also rank up there on the list of recreational activities. There was a time—not so long ago—when driving was another often necessary thing that people also did for pleasure. Families went for Sunday drives, and musicians wrote a slew of songs about driving for the hell of it. (Bobby Troup’s “(Get Your Kicks on) Route 66” and Chuck Berry’s “No Particular Place to Go” come to mind.)

Leisurely driving may not be the mainstay pastime it once was, but there’s still a sense of freedom that comes along with escaping the city traffic. So here’s a novel idea. Why not combine these two requisite deeds—eating and driving—in an exclusively elective way?

You can head out of town in any direction and find a good place to eat within an hour’s drive of the city limits. Here are some options.

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website, the Pink House “was built in 1855 and is listed in the National Register of Historic Places.”

The menu includes paninis, salads and a variety of charcuterie plates. The signature salad ($12) features chopped kale, slaw, roasted vegetables, pumpkin seeds, blue cheese and a balsamic-date vinaigrette. The paninis range from a simple Cheesemonger’s option ($10), with an artisan cheese blend on nine-grain wheat, to meaty choices like the Judge ($11), which features soppressata, copa, mortadella, roasted red pepper, arugula and provolone on a French roll.

There’s also a variety of desserts, ranging from seasonal fruit crisps ($7) to s’mores in a skillet ($7).

Other things to do in Genoa: The Chef Salad aT Sharon’S Cafe iS bi g enough fo r Two.

Up north Sharon’s Café, 270 Commercial St., Portola, California, (530) 832-4874 Open Tuesday through Sunday, 8 a.m. to 2 p.m.

Sharon’s Café is a locals’ kind of joint that serves up home-style food in large portions. The menu is written in a cute, conversational tone with notes like “the best breakfast in town. So there.”

Breakfast is served all day and includes specials like the Bum ($10.99)—scrambled eggs on a pile of hash browns, covered in gravy—and the Train ($6.59), which is “a code name for biscuits and gravy.”

The lunch menu is comprised of standard American fare like sandwiches and hamburgers, served with French fries, curly fries, onion rings or chips and salsa. The chef salad ($11.59) is large enough to be a meal for two people and comes with shredded iceberg lettuce, a hard-boiled egg, black olives, mushrooms, cherry tomatoes, onions, American cheese and probably about a half pound of ham and turkey. It’s served with a soup cup full of dressing.

Other things to do in Portola:

Portola is a small historical town with a population of about 2,000.

The Union Pacific Railroad still passes through, and it’s also home to one of the larger railroad

museums in the Western United States—the Western Pacific Railroad Museum, 700 Western Pacific Way. The museum’s “Run-A-Locomotive” program allows visitors to rent a vintage diesel locomotive and operate it on the museum grounds, with the help of private instructor.

Out west Tacos Jalisco, 11400 Donner Pass Road, Truckee, California, (530) 587-1131 Open 9:30 a.m. to 9:30 p.m.

This counter-serve restaurant shares a shopping center with a 7-Eleven and a tattoo parlor. The dining room is small and cozy but gets pretty packed during lunch and dinner hours. The service, however, is quick—even when the place is swamped.

The menu has items to please both adventurous and picky eaters, and à la carte items make it a good place to bring younger children.

There’s also a large selection of seafood, including pescado frito ($12.29)—a whole, deep-fried fish, served with pico de gallo, rice and beans. Campechana ($13.99) is a Mexican seafood soup that’s similar to a seafood cocktail on steroids. Taco Jalisco’s version has shrimp, octopus and oysters.

The sauces and salsas at Taco Jalisco do a lot to dress up the more standard Mexican fare on

the menu. The green sauce on the enchiladas ($10.29) has a nice, spicy undertone and zero bitterness. The pico de gallo is fresh and citrusy with a hint of cumin.

Other things to do in Truckee:

The KidZone Museum, 11711 Donner Pass Road, is an option if you’re bringing the whole gang along. It has outdoor and indoor play areas. The “Once Upon a Time ... In a Kingdom Far Away” permanent exhibit is like a medieval fairytale land with a cottage, a farmer’s market, a ship and plenty of dress-up clothes.

The 9,400-square-foot, $9.6 million visitor center at the Donner Memorial State Park, 12593 Donner Pass Road, opened in 2015.

The exhibits cover the Donner Party, construction of the transcontinental railroad by Chinese laborers, Native American history in the area, and the history of roadways over Donner Pass.

Genoa has many little shops and several neat antique stores. And, of course, it’s a town with a lot of history. The Mormon Station State Park Museum is the site of Nevada’s first permanent, nonnative settlement. The original trading post—built in 1851—is gone now, but a replica of it houses a museum with some pioneer-era artifacts.

It’s worth noting that there is another thing you should most definitely be on the lookout for in Genoa—deer. The town is home to many, many mule deer. You’re likely to see them sleeping on the lawns of houses throughout town.

And they also lope across the roads with seriously alarming frequency.

Back east Gourmet Deli, 605 East Main St., Fernley, 835-0377 Open Sunday through Thursday, 6:00 a.m. to 8:00 p.m., and Friday and Saturday, 6:00 a.m. to 9:00 p.m.

The name of this place is a little misleading, because Gourmet

Deli is actually located inside the 76 station on East Main Street in Fernley—not a setting most people would associate with that particular epicurean designation. And it’s not exactly a deli either, though you can get a sandwich there. This little counter-serve joint specializes in dishes from a variety of cuisines, including Indian, Greek and Italian.

The pizzas ($6-$20) are good, as are the calzones ($7.49), among which the Italian-by-way-of-India spicy Tandoori chicken calzone is a standout. But the real treat at Gourmet Deli is the vegetable samosas ($3.99). They’re larger than your average samosas. The potato and pea filling is exceptionally flavorful—with a heady garam masala spice mix, which is heavy on the cinnamon in a surprisingly pleasant way. The gyros ($7.99) are unfortunately mediocre. While the housemade tzatziki sauce is good, the gyro meat is the frozen, presliced, pre-cooked variety that has a consistency somewhere between that of Spam and Steak-umms.

Other things to do in Fernley:

The Fernley and Lassen Railway Depot, 675 E. Main St., was built in 1914 and in use until 1985. It was listed on the National Register of Historic Places in 2005. It’s definitely worth a look for railroad and architecture buffs alike.

Also on Main Street, you’ll find the Main Street Art Park. It has several large-scale pieces by well-known Burning Man artists.

“Desert Tortoise” was created by Pan Pantoja. According to the Nevada Department of Tourism, the 25-foot long, 17-foot tall sculpture was made from boulders taken from a nearby quarry. And its thousands of painted ceramic tiles were painted by community members and students from every school in Fernley. Ω

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Down south The Pink House, 193 Genoa Lane, Genoa, 392-4279 Open Tuesday through Sunday, 11 a.m. to 8 p.m.

The Pink House is an upscale dining experience in a T-shirt-andjeans-friendly setting. Located just off of Main Street, the house is indeed pink—Pepto-Bismol pink, in fact. According the restaurant’s

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Volunteers serVe chili and chips to a line of well oVer a hundred people waiting to be fed.

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Local groups share meals with those who face housing and food insecurity

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n a brisk Saturday evening, I walk down to the Community Assistance Center parking lot at 345 Record Street. I’m coming to observe the weekly hot dinner service provided by the Reno Initiative for Shelter and Equality (RISE). I remember not to bring a purse, because it would be easy to take from me, and I bury my phone and keys deep in my pocket. I am worried, because my car is parked out of my sight, over a block away on Fourth Street.

I don’t normally spend a lot of time in this part of town, and I feel the environment making me viscerally uncomfortable.

Then I see two men of a bigger build come up to me.

“Excuse me miss, are you lost?

Do you need help?” They ask me.

I take a second to tell them that I am fine. But as I think more about it, I begin to realize that it isn’t the area that is making me uncomfortable, but rather my own personal biases. I’m a young,

minority woman. My mom is an immigrant. I volunteer with low-income students. I vote Democratic. I like to think that I’ve done a fair job of checking my privilege at the door and leaving personal biases at home.

But it’s in this instant that I see I am part of the problem. I’m part of the community whose relationship with homeless individuals is dictated by the prevailing stigma around them.

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Continued from page 7

So I stop myself and reevaluate my surroundings. In one corner, there is a family of five huddled together, holding hands and praying.

On the other side of the parking lot, I overhear a man talking about losing his job in carpentry a few months ago and how he’s still working on bouncing back. All around, there are people conversing and laughing—over plates of food, piled with pizza, tamales and fruit.

For most of us, food is a sure thing. It is a predictable part of our daily lives, and the only uncertainty that consistently comes with our food is the choice of what to eat.

We have the ability to choose our food, to look in a pantry that is half full and decide that nothing sounds good. But more importantly, we have the ability to turn down food. We can leave our meals at restaurants only halfeaten and skip on the doggy bag, because we live with the certainty that we will have another meal.

There are a number of organizations that are hot meal providers, from grassroots organizations like We Care Volunteers and LoKa Cares, to programs run by local church groups like St. Vincent’s Food Pantry and Reno Sparks Gospel Mission. Each of these groups do their part to ensure that dozens, if not hundreds of people will have the chance to eat at least one warm, quality meal every day.

RISE is another one of these organizations. Headed by president Ben Castro, the initiative provides a hot meal every Saturday, as well as a wealth of other services to help those in our area who suffer from food and housing insecurity.

RISE sets itself apart from other groups in town by how much it strives to cultivate a sense of community by a shared effort to feed individuals in need.

“What differentiates our organization from a normal soup kitchen is that we don’t rely on our staff or team or our kitchen to serve all of the food,” said Castro. “We rely on the good people of our community, our neighbors to bring together their families, their groups and their churches, to cook the food. Then they provide the service. We just facilitate it.”

Depending on who has signed up to provide food for a given week, there can be anywhere from 15-20 individual families present, who will bring down crockpots full of food to contribute to a potluckstyle dinner. Sometimes a group will sign up to sponsor the entire

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meal. Other times, organizations will contribute.

Families will often spend all day cooking food to bring to the potluck, and there is something profoundly personal about sharing that kind of labor of love with community members who experience food insecurity.

The number of people that RISE serves during its Saturday night meals can vary from 100 to 400, depending on the time of the month.

“There is something really sacred about sharing food with people,” Castro said. “You can pack boxes and know it is going to a good cause, but there is something more intimate about delivering goods to the recipient yourself, especially when it comes to food.”

During this time of year, there are a wealth of people ready to volunteer, which is wonderful. But the problem is that these food services are open year-round. If people would like to help out, the most meaningful action would be to sign up on a day that they would rather be out at the lake in the summer, or getting away for spring break. This is because the problem of hunger and homelessness doesn’t simply go away after the season of giving has ended.

While any method of helping our community is important, the weekly RISE and Dine event isn’t just giving homeless people food. It asks clubs, families and groups who are important in the community to share a home-cooked meal with the neighbors in their area who often don’t even have the luxury of a home to cook a meal in. In this, it moves the impetus for volunteering away from “I should volunteer so that I can be a good person” to “I should volunteer because the individuals who suffer are just like me, and they deserve better.”

Not only does it give local citizens the opportunity to fill the voids that local, state and federal governments cannot fill, it also brings people together and builds a community that transcends socioeconomic boundaries.

“The food is important, but the goal is really to have people come down and meet their neighbors and build that community,” said Jay Kolbet-Clausell, who acts as an adviser to the RISE team. “The food aspect is a good way to bring people together and bond. … It connects people who wouldn’t otherwise talk to each other. Food is part of the human condition. Everyone gets hungry.”

11.10.16

A mAn Attending RiSe’S weekly feed enjoyS Some chili.

PHOTO/ERIC MARKS

“ We might not be able to give them a big holiday feast, but we can give them consistency and stability. We can give them a meal to look forward to at the end of every week.”

Katie Colling Vice President of RISE

RISE aims to break down the stigma surrounding our local population who face housing and food insecurity, by putting names and faces to these individuals—and by changing the perception of what poverty looks like, by giving the greater community a chance to break bread and interact on a personal level.

As the holiday season comes upon us, it is easy to take the things we associate with the holidays for granted. Getting cozy inside with family and friends while waiting for a feast that someone has spent the entire day preparing is a predictable staple for many. But for others, it is

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difficult to feel festive when you are not sure when you’re going to eat.

“We might not be able to give them a big holiday feast, but we can give them consistency and stability,” said Katie Colling, the vice president of RISE. “We can give them a meal to look forward to at the end of every week.”

Alongside RISE’s initiatives to combat local food insecurity, the group also works to target and improve the underlying causes of these problems, by encouraging others to actively participating in citywide meetings, by providing information about public services,

and by working against homelessness through fundraising for housing vouchers, and setting up Living Room, a housing initiative that would take in individuals who might be denied entrance into shelters because of their decision to stay with their partners or their pets.

So, if you have the chance, stop by a hot meal program—be it RISE’s or any number of others. Take some time, break a little bread, and get to know the neighbors that you didn’t know you have. Learn more by visiting www.renoinitiative.org. Ω

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Local specialty stores offer a little bit of everything

Wedge Cheese shop offers an enormous seleCtion of Cheeses from around the World.

PHOTO/ALLISON YOUNG

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Shop around

by Todd South

J

ulia Child and other public television programs led the way back in the day, but today’s foodie culture really got going in the ’90s with the rise of cable TV food-related shows and the internet.

Thanks to celebrity chefs, food blogs and new flavors being introduced by immigrants, the American table is more diverse than ever.

Reno has, in recent years, enjoyed a boom in both interesting new eateries and culinary options for the home chef. There are, of course, big-name retailers offering specialty items in our hometown, but the increasing number of independent shops is providing plenty of competition with exceptional or hard-to-find products, combined with expertise and passion.

Nothing to It Culinary School 225 Crummer Lane, 826-2628

This charming shop has been around for nearly 20 years, and somehow I just recently found my way there. The classes offered cover a wide-ranging series of subjects. They’re conducted in an open and welcoming space with several well-appointed cooking stations. The retail shop has a large selection of quality utensils, tools, pots and pans, interesting gadgets, a decent selection of knives and a nice collection of spices, herbs and teas.

Lunch is served Monday through Saturday and the cooking classes are held Tuesday through Friday evenings and Saturday mornings. Professional knife sharpening is available by appointment.

Salty-Savory-Sweet 102 California Ave., 470-5813

This has to be the largest and most diverse collection of spices, herbs, loose-leaf teas, salts, peppers, peppercorns, chili flakes and powders, sugars and essential oil extracts available in the area. The store also features custom blends, rubs and gift items—such as cooking tools and accessories. My wife loves exploring

the exceptional collection of teas, but I’m drawn to the seasonings that are either new to me or previously unavailable in the Truckee Meadows.

On my first visit, the item that grabbed my attention was long pepper, essentially a cluster of small round fruits that looks something like a piece of burned rope. Sometimes referred to as “Indian Pepper,” it’s a bit hotter and definitely more complex than its more common peppercorn cousin.

Items like these—and the tips shared by the owners—are a welcome resource for home chefs looking to expand their repertoires.

Wedge Cheese Shop 16 St. Lawrence Ave., 737-4078

This shop has a large offering of charcuterie; e.g., cured meats, confit and pâté. But its enormous selection of world cheeses is the main attraction. Each time I’ve been in I’ve left with something I’d not previously encountered—with advice on how best to enjoy it. My favorite new-tome item was “bread cheese,” a baked, semi-soft curd cake originating in Finland and Sweden, domestically produced mostly by culturally connected Midwestern folks. The crust that results during the baking process tastes and smells a bit like hot buttered bread when warmed up. It envelopes a nutty, melty bit of heaven.

Items offered to accompany the cheeses include nuts, fruit preparations, crackers, olives, pickles, sweet treats, tinned fish, oils, vinegars and spices. Fresh sandwiches are available if you’re looking for a light lunch while you shop.

Big Horn Olive Oil Company 3888 Mayberry Drive, 870-1500

Prized for millennia for their flavor and health benefits, olive oil and vinegar complete a pantry. There are, of course, a few standard expressions you’re likely familiar with, but you’re in for something special at Big Horn Olive Oil Company. You will be

encouraged to taste everything and be offered mix and match suggestions, such as for a particular dressing or condiment. The store features an impressive array of ultra-premium oils, fused and infused oils and citrus, herb, spicy and specialty oils, including true white and black truffle oils. Then there’s the amazing line-up of dark and white balsamic vinegars with savory, sweet and spicy flavorings. Plan to spend a bit of time there on your first visit. Filtered water is provided to clear your palate between samples, and the staff is friendly and knowledgeable. Some of the flavors I tried were so mind blowing I literally began to feel a bit dizzy by the end.

My palate kept firing on various delicious molecules all the way home.

It’s not just a shop. It’s an adventure.

Spice Rack Market 4135 S. Virginia St., 682-4400

This market offers items familiar to the subcontinent of Asia. Much of the fresh produce is exotic to Western eyes—including bitter melon, giant white pumpkin, jackfruit and more. As the name implies, this store offers an ample selection of Indian spice blends, along with multiple varieties of rice, the clarified butter known as ghee and a heady variety of legumes and pulses. Snacks and devotional items are well represented, and I was particularly attracted to the uncooked, ready-to-heat roti and naan flatbreads—just the thing for soaking up a homemade curry.

Asian Mart 115 E. Moana Lane, 409-4002

Not so long ago in Reno, the definition of Asian food was mostly Americanized stuff that would be completely unrecognizable and confounding to Asian diners.

Thankfully, we’ve seen a decent influx of Indian, Chinese, Thai, Vietnamese, Filipino, Korean and Japanese food join our dining scene.

As the selection of Asian restaurants has expanded, so have markets that

cater to both the wholesale trade for those restaurants and the growing population of people seeking their native tastes. For me, this is a huge opportunity to expand the horizons of my home kitchen. Although there are several East Asian markets spread about the valley, my visit to Asian Mart on Moana was a particular delight. You could pretty much operate a restaurant solely supplied by this place, right down to the decorations, kitchen tools and janitorial supplies. Fresh produce includes items both familiar and exotic, and the frozen seafood and meat selection is amazing—whole roosters along with other poultry and waterfowl, various offal including pork rectum and several kinds of tripe, fish balls made with everything from milkfish to cuttlefish, salted jellyfish, fresh quail eggs and preserved eggs of both duck and chicken.

More specialty markets Most of us grew up during the golden age of the supermarket, an American invention born of suburban sprawl and market pressure for shopping convenience. The idea of hitting a one-stopshop rather than visiting several stores for meat, produce, bakery items and packaged goods caught on fast and is still the main way we purchase food.

But Reno now has a lot of specialized options for those thinking outside the big-box store. Meat purveyors such as Butcher Boy and Blue Ribbon Meat & Butcher Shop, Sierra Gold Seafood, and at least a dozen Mexican carnicerias provide proteins and expertise on their preparation. Midtown Market offers a sizeable array of Mediterranean foods and spices, as well as what’s likely the largest offering of halal meats and other items in the area.

And for those seeking farm-to-table fare, the Great Basin Community Food Co-Op provides locally grown produce, meats, eggs and fresh prepared foods from its kitchen—including burritos, muffins, salads, salsa, dips, spreads, tamales and soups. Ω

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by Brad Bynum

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A special supplement to Reno News & Review

?

What’s the best Mexican food in Reno?

W

hen Northern Nevadans discuss international grub, it’s relatively easy to name the best spots in the valley for most national cuisines.

That’s partly just a fact of demographics.

It’s easy to name, say, the best Ethiopian food joint in town because there’s only one. (Although, thankfully, that one place, Zagol Ethiopian Restaurant, 855 E. Fourth St., is also pretty damn good.) And even for cuisines for which there’s a diverse, thriving local scene, like Vietnamese food, it’s easy to at least name some of the major contenders. (And the blood feud between fans of Golden Flower, 205 W. Fifth St., and fans of Pho 777, 102 E. Second St., has been known to reach Hatfield-McCoy or Stark-Lannister proportions.)

But when a recent transplant to Reno asks a longtime resident the seemingly simple question, “Where’s the best Mexican food in Reno?” the responses are often complex dissertations complete with footnoted essays, flowcharts and memory maps. There is no easy answer. Do you include food trucks, bakeries and grocery stores or just sit-down restaurants? The answers also might differ whether the transplant is from someplace like San Diego, who’s likely to be snobby about Reno’s Mexican cuisine, or someone from somewhere like Seattle, who’s barely able to explain the difference between a taco and a burrito.

About a quarter of our city’s population is Latino, so it stands to reason that the Mexican offerings are more diverse than any other international cuisine. We’ve found that the best solution to the age-old question of “Best Mexican food in Reno?” is to break it down—either by region or time of day or, even better, by dish. For example, “Where’s the best chicken mole enchiladas in town?” is a much more manageable question. Here are a few of my favorite dishes and where to find them.

Shrimp taco

Los Gallos Taqueria, 440 N. Virginia St., 324-2549

Beto’s, 575 W. Fifth St., 324-0632

You know the deal: perfectly seasoned grilled beef, onions, cilantro, lime all piled on thin corn tortillas. The carne asada taco is nature’s perfect food—or Mexico’s perfect food anyway. It’s the staple, the 101 dish—cheap, delicious, filling, sold from food trucks all across the country. And there are plenty of great taco trucks that roam the valley, but for the present purposes, we’ll stick with standalone restaurants, and this little joint in the heart of downtown serves the kind of tacos you hope you get whenever you walk up and order at a truck. But at Los Gallos there’s a nice place to sit down, a salsa bar, and, best of all, a giant picture of a cockfight up on the wall. That’s the kind of thrilling south-of-theborder flair that can’t be focus-grouped or strategized.

Fajitas Si Amigos Mexican Restaurant, 1553 S. Virginia St., 348-1445

Earlier this year, Si Amigos was voted the best Mexican restaurant in Northern Nevada by RN&R readers, so it’s definitely a contender. And the joint’s vibrant, colorful atmosphere, its classy, impeccable service, and its delicious margaritas are exactly what we—and apparently our ever knowledgeable, sophisticated readers—want when it’s time to get nicely blasted. And the food is great too.

There’s a nice assortment of burritos, but our pick is the sizzling fajita platter, a huge plate of food—spicy and savory and the perfect grub to wash down with a sweet, fruity margarita.

Chicken mole enchilada El Adobe Cafe, 55 W. Arroyo St., 327-4422

Divorced Eggs Bertha Miranda’s Mexican Food Restaurant and Cantina, 336 Mill St., 786-9697

One quest that has eluded me is the search for the perfect breakfast burrito in Reno. There are a couple of places that serve breakfast burritos that are decent—but nothing magnificent. It’s out there somewhere, though. I’m sure of it. If you know where, let me know.

The best Mexican breakfast I’m aware of in the valley is at Bertha Miranda’s Mexican Food Restaurant and Cantina. They serve breakfast late and have a bunch of great selections. I love Divorced Eggs, a dish that features one egg covered in red salsa and another in green salsa—partly because of the funny name. The cool, high-ceilinged room, with its plants and big bucket seats, along with the courteous staff and delicious breakfast foods, make this a great place to nurse a hangover.

FREE Pint of Pacificio

with Purchase of taco tuesday Meal $8.95 (3 tacos, rice & beans)

good at both locations

1573 S. Virginia Street reno • 4050 S. Mccarran BlVd reno •

expireS 1/10/2017

REDEEMABLE THRU 12/31/16

FREE SANDWICH

Buy 1 Sandwich, get 1 free (Equal or lesser value)

/reno

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ESPRESSO DRINKS & FRENCH PRESS COFFEE

Burrito al pastor Mi Ranchito, 500 Denslowe Drive, 337-8411

Honestly, this might be my single favorite food item in the valley. Other local Mexican joints have more diversity and better atmosphere, but the al pastor, marinated pork, at Mi Ranchito is so succulent, so savory, so freaking delicious that I can’t even imagine it without breaking into a fit of uncontrollable salivation. I need to go eat. Ω

RnRsweetdeals.newsReview.com

It’s a shame that chocolate is usually relegated to the island of desserts. The rich taste of chocolate is almost better when untempered by sweetness. Thus, mole sauce is one of the best things ever—a spicy, savory sauce with a chocolate twist. As far as I know, El Adobe serves the best mole in the valley— in a great, family-friendly atmosphere. One superb, weird secret: On their kids’ menu, they serve up a burger and fries, presumably for picky kids who don’t want traditional Mexican food. The fries are terrific. And if you ask your server nicely, they’re willing to sub fries for rice and beans on other entrees.

And it turns out those fries are fantastic dipped in mole.

This place does a lot of things right and has been doing them right for decades. The fare is promoted as “Baja style,” which means there’s a lot of focus on seafood—there’s ceviche, a variety of soups, and great fish tacos, but I actually prefer the shrimp tacos.

They taste somehow even fresher, and the pop of the shrimp adds a nice texture to the bed of lettuce, tomato, and a delicious sauce I don’t quite understand.

But ask five people, and you’ll walk away with six different recommendations from the Beto’s menu—all good. It’s a menu well worth exploring. But the shrimp taco is so good and so cheap, so crisp and fresh, that it makes a great appetizer for any other dish on the menu.

This guy saves you money.

Carne asada taco

T U E S DAY ' S O N LY

Best Burgers & Rubens in town!

RYAN’S SALOON

& BROILER 924 S. Wells Ave. Reno 323-4142

Try our new Sunday Breakfast 9:30am–1pm

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y er Ja /Own nt Chef in frO n n a m BJ’s rath er at k O m s Ue Of his rBeC Da Ba er neVa smOk e h t . n any e tha r COmP O m OlD s.

Can h k C a 100 r RKS R IC M A P H O T O /E

Beans the

Local restaurant industry folks talk food with us compiled by Jeri Chadwell-Singley

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A special supplement to Reno News & Review

From longtime favorites to up-and-coming hot spots, there’s a lot going on in the local restaurant scene.

And the people behind these local businesses are as different as the foods they serve. Every year, we send out a survey to area restaurants to find a bit about the people who run them. We even asked them what their favorite local restaurants are—besides their own, of course. Here’s what they said.

flavor profile, hitting all the senses—creamy mashed potatoes, a fresh baked buttermilk biscuit, fresh sliced tomatoes, fresh spinach, apple-wood smoked bacon, fried chicken, griddled mozzarella and a spicy chipotle sauce all over the top.

What’s your favorite local restaurant—other than your own?

I love Islands Restaurant. It’s quick and simple—basic food prepared properly and served by a friendly and caring staff.

Steve Erickson Owner of PJ and Company, 1590 S. Wells Ave., 323-6366 Years in the industry:

46. I started at McDonald’s in high school and moved over to Marie Callender’s in my senior year and spent the next 16 years with them til I opened PJ’s in 1987.

What meal reminds you of your childhood?

Meatloaf pie. Mom used to make it, and I still enjoy it.

If you were going to be executed, what would be your last meal?

Tim Hill

I hope I don’t ever have to answer that question.

Restaurant manager at Cottonwood Restaurant and Bar, 10142 Rue Hilltop, Truckee, (530) 587-5711

What’s your favorite local restaurant—other than your own?

Hobey’s Steakhouse

Prime and lobster with a big Idaho baked potato from the Pioneer in Ketchum, Idaho—with a big glass of Caymus Cabernet.

Years in the industry:

31

Tim Magee

What’s your favorite local restaurant—other than your own?

What meal reminds you of your childhood?

Chef at Calafuria, 725 S. Center St., 360-5175

My mother, Shirley Ann, was a fabulous cook. So was her mother, Roann. A family style meal would include a fresh and generous green salad, fresh baked bread (dill, brown, whole wheat), a casserole (macaroni and cheese, rice and bean), fried chicken and gravy, and apple cobbler with homemade ice cream.

If you were going to be executed, what would be your last meal?

Before I take my last breath, give me a shot of high-proof bourbon and a handcrafted strong ale.

What’s your favorite local restaurant—other than your own?

Marty’s Cafe

Cindy Pisiewski Owner of O’skis Pub & Grille, 840 Victorian Ave., Sparks, 359-7547 Years in the industry:

15 What meal reminds you of your childhood?

Tacos. Every Saturday and Sunday we had tacos. The whole family would sit and watch Disney, or we’d play games.

If you were going to be executed, what would be your last meal?

What meal reminds you of your childhood?

Homemade ravioli. For holidays, my mom would get out the Atlas pasta machine and spend the day making the best ravioli you’ve ever had.

If you were going to be executed, what would be your last meal?

24-ounce Kobe ribeye steak—marbling score of at least an 8—smothered in an Italian black truffle and garlic compound butter, fresh double cream mashed potatoes, sautéed wild mushrooms in butter and Remy Martin’s Louis XIII cognac and a rosemary baguette.

What’s your favorite local restaurant—other than your own?

La Fuente and Great Full Gardens

Richard Oates Owner of Canvas Cafe, 110 N. C St., Virginia City, 453-5164 Years in the industry:

35 What meal reminds you of your childhood?

Owner of Beefy’s, 1300 S. Virginia St., 8701333 Years in the industry:

If you were going to be executed, what would be your last meal?

Roy Brennan

20

If you were going to be executed, what would be your last meal?

Haggis. I was born and raised in southern Scotland. While haggis is a very cliché Scottish dish, I actually love it—and every year for Burns Night, that’s what we would get. … I’ve participated as a chef in some of the more traditional haggis dinners, where you do the—well, you kill a wee, timorous beastie, and you march it out on a silver platter, and then you stab it, and then you shoot the whiskey, and you serve it. There’s a whole tradition associated with haggis.

Mario’s Portofino and La Vecchia Years in the industry:

that reminds me the most of my childhood.

Every Friday night at my parents’ restaurant in New York they served a huge piece of haddock on a platter loaded with French fries and coleslaw. That’s the reason we still serve the exact same thing on Friday night at BJ’s.

I have been in the hospitality/service business for 38 years.

What meal reminds you of your childhood?

A bottle of really nice Bordeaux and a full tasting menu at Noma.

A tasty cheeseburger. We had many diners in New Jersey that made a great burger.

Certainly they had a lot of influence on me.

What’s your favorite local restaurant—other than your own?

If you were going to be executed, what would be your last meal?

A big fat juicy steak, shrimp on top and a simple brown gravy.

What’s your favorite local restaurant—other than your own?

Cafe Del Rio

Roberta Rathmann

Something tasty that took a long time to cook.

President of BJ’s Nevada Barbecue Company, 80 E. Victorian Ave., 355-9920

What’s your favorite local restaurant—other than your own?

Years in the industry:

COO and partner at Hash House a Go Go, 219 N. Center St., 788-2895

South Creek Pizza. We have a great rapport with them!

What meal reminds you of your childhood?

Years in the industry:

Jay Rathmann

Mi Ranchito

Jim Rees

45 What meal reminds you of your childhood?

Popcorn. Growing up I always enjoyed sharing a bowl of popcorn with my dad.

If you were going to be executed, what would be your last meal?

Hash House a Go Go’s Fried Chicken Benedict. This meal has the most amazing

Owner and chef at BJ’s Nevada Barbecue Company, 80 E. Victorian Ave., 355-9920

30 Minestrone soup. My Dad used to take me to a restaurant in Buffalo for lunch that had the best minestrone soup.

If you were going to be executed, what would be your last meal?

A rare steak with garlic bread.

Years in the industry:

30

What’s your favorite local restaurant—other than your own?

What meal reminds you of your childhood?

Don’t have a favorite. I enjoy many restaurants in our area. Ω

A haddock fish fry is probably the meal

A special supplement to Reno News & Review

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Restaurant Listings 2016 paid advertising

American

one of our 20 Local and Craft drafts or one of our original craft cocktails!

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“Old Granite Street Eatery is a casual, affordable option for neighbors and community to share great food and drink.

Our menu reflects a desire to provide familiar, comforting dishes having an emphasis on quality ingredients.”

Coach’s Grill & Sports Bar 1573 S. Virginia Street Reno, NV 89502 775-329-2202 4050 S. McCarran Reno, NV 89502 775-449-1555

We’re not the biggest or fanciest, but we take pride in our work! We have EXCELLENT food and our prices are reasonable. We make our soups, sauces and dips fresh daily!

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SUP) 669 S. Virginia Street Reno, NV 89501 775-324-4787 www. sup@stockpotinc.com

SÜP serves up delicious Soup, Salad and sandwiches in the heart of the Midtown District in Reno. They feature 6-8 house made soups each day.

Their focus is fresh, locally sourced food and amazing customer servcie!

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Pignic Pub & Patio is a community grill and sports parlor for daily gatherings.

Centered around BYOBBQ, where you do the grilling on our gorgeous deck. Enjoy

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THE RACK 111 N Virginia St. Reno, NV 89501 www.therackreno.com 775- 501-5929

Party, eat, bowl with us at The Rack on our quest to make Downtown Reno fun, for everyone! We offer arcade games, darts, bowling, pingpong, pizza, burgers, drinks, and more!

THE STICK 95 N. Sierra St. Reno, NV 89501 www.thestickreno.com 775- 360-5799

Your destination for excellent food, local draft beers, and all of the sports you can handle!

We offer a full lunch and dinner menu with the best in

11.10.16

sports entertainment on 24 TV’s!

OUR BAR 211 W. 1st St. Reno, NV 89501 www.ourbarreno.com 775-329-2684

Ryan’s Saloon & Broiler 924 S. Wells Ave. Reno, NV 89502 775-323-4142 www.ryanssaloon.com

Enjoy a cozy atmosphere with us at Downtown Reno’s neighborhood bar, offering the best in affordable food and drinks!

Open late night, every night!

Half pound burger with fries.

All sandwiches super-sized!

Appetizers and Big Screen TVs. Join us Sundays and Mondays for the big games.

NEW complete breakfast menu Sundays 9:30am-1pm. $5 Bloody Mary Sundays!

PJ & Co. Restaurant & Saloon

Breweries

1590 Wells Ave Reno, NV 89502 775-323-6366 www.pjandco.net

Great Basin Brewing)

A place to meet, eat and drink, you’ll find it all here at PJ & Company. A classic American cafe, we’ll serve you great tasting food made from scratch from sun-up to sun-down and our extensive breakfast, lunch and dinner Menu. Family owned and operated by the Ericksons since 1987!

Red’s Little Waldorf 1661 N. Virginia Street Reno, NV 89503 775-337-9255 www.lilwal.com

Reno’s most historic restaurant.

Featuring forty-five varieties of hand-crafted beers and premium only spirits! Visit us for lunch or dinner and sample new, taste-tempting fare from the grill or smoker. We offer delicious half-pound burgers, slow-smoked Nevada Bar-BQue, crisp salads and world famous pizza. Open daily 11am-2am. Come be a part of tradition – backing the pack since 1922!

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Our passion for BBQ is famous! We’re honored to be consistently chosen as America’s favorite BBQ restaurant. We also like heading out to competitions and putting our BBQ up against what the other elite pitmasters are cooking.

To date, we’ve won more than 700 awards, including the 2013 Best in the West Rib Cook Off and “Best BBQ Restaurant” in the RN&R’s “Best of Northern Nevada” reader poll for the last four years! We serve amazing BBQ to friends and fellow food lovers. Grab a seat, get your order to go, or have us cater your event!

846 Victorian Ave. Sparks, NV 775-355-7711 5525 S. Virginia Street Reno, NV 775-284-7711 www.greatbasinbrewingco.com

We offer you a sincere invitation to visit us at either of our brewery-restaurants to enjoy our award-winning ales and lagers, savor a meal and experience the pioneering spirit that Great Basin Brewing Company is all about.

16 Barbeque Famous Dave’s () 4925 Kietzke Lane Reno, NV 89509 775-826-RIBS (7427) www.FamousDaves.com

16 Coffee Shop/ Cafe Creme 18 Saint Lawrence Ave. Reno, NV 89509 775-348-0571 www.cremecafereno.com

Creme Cafe is located at 18 St. Lawrence in Midtown Reno.

We proudly serve savory and sweet crepes, breakfast and lunch options, along with our made to order beignets and French Press coffee. We also have catering options that extend beyond our in-house menu. Call or stop by today for more information.

Restaurant Listings 2016 paid advertising

Dreamer’s Coffee House & Deli 701 S. Virginia Street Reno, NV 89509 775-322-8040

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.

Deli Towne USA ( 3650 Lakeside Drive Reno, NV 89509 775-826-4466 www.delitowneusa.com

“Best of” winner for 12 years.

Choose one of our unique breads that are baked fresh daily. Combine with premium meats, cheeses and garden fresh condiments and you’ve just build a Deli Towne USA Monster Sandwich!

every single day. Breakfast and Lunch sandwiches, Smoothies, Coffee, Espresso, Soups and Salads round out the offerings.

Locally owned and operated.

Fine Dining Rapscallion Seafood House & Bar () 1555 S. Wells Ave. Reno, NV 89502 775-323-1211 www.rapscallion.com

With a seasonally changing menu, half-off bottles of wine on Mondays, Reno’s Best Happy Hour, live entertainment on Fridays and Saturdays, it is easy to see why Rapscallion is consistently voted Reno’s Best.

My Favorite Muffin & Bagel Cafe 259 E. Plumb Lane Reno, NV 89502 775-333-6536 340 California Ave Reno, NV 89509 775-333-1025

16 1112 North Carson Street Carson City, NV 89701 775-882-3353 www. adelesrestaurantandlounge.com

With a focus on organic, sustainable and local ingredients, Adele’s offers a varied menu of fresh seafood, steaks and pasta.

Adele’s is open for breakfast, lunch and dinner and has an award winning-wine liStreet Reservations recommended.

2868 Vista Blvd.

Sparks, NV 89434 775-351-2868 www.myfavoritemuffin.com/ reno

We do so much more than make from scratch over 30 flavors of Muffins and Bagels

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

or the whole pie using as much GMO Free Local and Organic Produce and Meats as possible.

We offer full cocktail service with our own specialty cocktail list, an extensive craft beer selection featuring seasonal drafts, bottles and cans as well as a handpicked wine selection.

Nikos Greek Kitchen (

From creative comfort foods to classics, Wild River Grille’s cuisine is only matched by its ambiance. Featuring an expansive riverside patio, private dining and full bar, lunch and dinner are served seven days a week.

16 Frozen Yogurt

Reno 148 West Street, Ste. A-8 Reno, NV 89501 (in the West Street Market) 775-284-3678 Sparks 171 Disc Drive., Ste. 105 Sparks, NV 89436 775-499-5777 www.NikosGreekKitchen.com

Thai

Voted Best Greek Food in Northern Nevada in the Reno News & Review Reader Poll every year since 2010. Nikos Greek Kitchen serves the very best in traditional Greek food including appetizing gyros, flavorful grilled souvlaki fresh salads.

5851 S. Virginia Street Reno, NV 89502 (by Meadowood Mall) 775-284-3802 55 Mt. Rose Street Reno, NV 89509 775-322-0299 www.bangkokcuisinereno.com

Bangkok Cuisine (

Yogurt Beach

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Wild River Grille

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NW Reno 3882 Mayberry Drive, Suite B Reno, NV 8951t9 775-787-2024 Sparks 113 Los Altos Pkwy, Suite 100 Sparks, NV 89436 775-626-0884 South Reno 748 S. Meadows Pkwy, Suite A-5 Reno, NV 89521 775-853-2761 Grand Sierra Resort 2500 East 2nd Street Reno, NV 89595 775-322-4413 South Reno 7695 S. Virginia Street Reno, NV 89511 775-853-6204 www.yogurtbeach.com

Enjoy a “10 minute vacation” at our five locations where we offer 30+ flavors of frozen yogurt, custard & gelato and over 50 toppings that include fresh cut fruit, nuts candy and sauces.

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Voted “best Thai food” in Reno since 1999. We focus 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 South.

Pizza

16 Noble Pie Parlor and Noble Pie Parlor Midtown Downtown 239 W 2nd St Reno, NV 89501 775-622-9222 www.noblepieparlor.com info@noblepieparlor.com

Moo Dang 1565 S. Virginia Street Reno, NV 775-420-4267

Midtown 777 S Center St Suite 100 Reno, NV 89501 775-323-1494 www.noblepieparlor.com/ midtown info@noblepieparlor.com

We only use quality fresh ingredients in all our dishes.

We use no MSG in any of our menu items. You can taste the difference for yourself.

We specialize in East Coast style ingredient driven artisan oven fired pizza’s by the slice

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Let’s talk

Turkey Area restaurants serving

Thanksgiving dinner

I

f you’re looking for Thanksgiving dinner out, your options are pretty limited. The casinos normally have Thanksgiving dinner specials at their various restaurants, but only a handful of other restaurants are open. Here are five area restaurants that will serve Thanksgiving meals with all the trimmings. Call ahead to confirm prices, hours and to see if you’ll need reservations for the evening.

Gar Woods Grill & Pier 5000 N. Lake Blvd., Carnelian Bay, California, (530) 546-3366 Hours: The bar opens at 12 p.m. for drinks and football. Dinner is available from available from 1 to 9 p.m.

Price: $36 for adults and $20 for children 10 and younger

On the menu: The restaurant is serving its normal menu, though diners can also choose the fixed price, three-course Thanksgiving meal. The meal comes with a choice of roasted butternut squash soup or holiday raspberry pear salad. The entree selections to choose from are slow roasted turkey with giblet gravy or honey pineapple glazed ham. The dessert options are warm French apple or pumpkin pie a la mode.

Edgewood Restaurant 100 Lake Parkway, Stateline, 5882787 Hours: Call ahead for hours and to make a reservation Price: $68 for adults and $29 for children younger than 10

by Jeri Chadwell-Singley

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On the menu: The Edgewood Restaurant is serving fixed price menu for Thanksgiving with a choice of starters, entrees and desserts. The starters include winter squash soup, Persian gnocchi, endive salad and crispy latkes.

Diners will have a choice of roasted turkey, roast prime rib of beef or roasted sea bass for their entrees.

The dessert options include pumpkin crème brulee, peach raspberry trifle, bananas foster and flourless chocolate cake.

A special supplement to Reno News & Review

Rapscallion 1555 S. Wells Ave., 323-1211 Hours: Call ahead Price: $40

On the menu: Rapscallion is serving a full menu as well as a fixed-price Thanksgiving dinner. The appetizer choices on the fixed-price meal include New England clam chowder, harvest salad and spiced pumpkin bisque. The entree is honey and sage roasted turkey—served with garlic mashed potatoes, cornbread stuffing, seasonal vegetables, giblet gravy and cranberry preserve.

Dessert is pumpkin cheese cake with caramel sauce.

Canvas Cafe 110 N. C St., Virginia City, 453-5164 Hours: Call ahead Price: Call ahead, expect somewhere around $25 per person

On the menu: Thanksgiving dinner at Canvas Cafe with chef Richard Oates—a native of Scotland—will be a traditional-meets-eclectic experience. Oates’ menu will depend, in part, upon how many people show up to his small Virginia City cafe. Diners can expect either a soup or salad appetizer. Dinner will be served family-style, with side dishes including vegetables, mashed potatoes and yams. One entree that will be on the menu for certain is medieval duck—a duck breast marinated in an Old World recipe that includes red wine, garlic and a generous amount of honey.

Diners are encouraged to bring their own wine. The restaurant does not charge a corkage fee.

Bricks Restaurant 1695 S. Virginia St., 786-2277 Hours: Seating begins at 4 p.m.

Price: Call ahead for prices

On the menu: The restaurant is serving its usual dinner menu in addition to a traditional Thanksgiving meal. We were unable to confirm details regarding the Thanksgiving meal but were told in an email interview that it will include “a traditional fresh roasted turkey dinner with all the trimmings.” Ω

get more,

. s s e l spend 2-D Wok Taiwanese Cuisine: $20 value for Batch Cupcakery: $10 value for Bam!Dog: $10 value for

$5

$5

Bavarian World: $25 value for Beefy’s: $10 value for

$10

$12.50

$5

Beer NV Taproom & Spirits: $25 value for Boomtown Steakhouse: $25 value for Calafuria: $25 value for

$12.50

$12.50

$12.50

Canvas Junkies: $20 value for Crafted Palette: $5 value for DTR Fitness: $100 value for

$10

$3

$50

Fitness Enterprise: $210 value for Lord Vapor: $25 value for

$84

$12.50 $5

Mellow Fellow Gastropub: $10 value for Nikos Greek Kitchen: $10 value for Nothing To It: $25 value for

$5

$10

Rapscallion Seafood House: $25 value for Ryan’s Saloon & Broiler: $10 value for Sierra Zoo Safari: $20 value for The Daily Bagel: $25 value for

$15

$5

$10

$12.50

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A special supplement to Reno News & Review

11.10.16

nibbles 2016

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