in per table
highest quality highest&quality fresh fish & fresh dailyfish / take-out daily / take-out orders welcome orders welcome / full bar/ with full bar hot with & cold hotsake & cold sake
highest quality & fresh fish daily, take-out
Open 7 Days Opena7Week Days a/ Week Monday / Monday - Saturday - Saturday 11:30am 11:30am - 9:30pm - 9:30pm /with Sunday / 11:30am Sunday 11:30am - 9:00pm- 9:00pm orders welcome, full bar hot & cold sake
open 7 days a week at 11:00am
Last Seating: 775.589.2067 775.589.2067 195 highway highway 50.,daily stateline 50., stateline highest quality &195 fresh fish / take-out orders welcome /9:30pm full bar with sake Mon Sat & hot Sun& cold 9:00pm 1/2 mile1/2 north mileofnorth the casinos of the casinos Open 7 Days a Week / Monday Saturday 11:30am 9:30pm / Sunday 11:30am 9:00pm sushipiertahoe.com sushipiertahoe.com 1507 So. Virginia St. - Midtown, Reno - 775.825.5225
1565 S. Virginia St. • Reno
w w w. n e w s r e v i e w. c o m
775-420-4267
Open Tues-Sat. 11-9 • Sunday 3-9 775.589.2067
195 highway 50., stateline 1/2 mile north of the casinos sushipiertahoe.com
THAT’S HOW WE ROLL
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HAPPY HOUR 3PM-5PM
An order of Momma Lin’s Fried Taiwanese Bacon: thick-cut bacon lightly breaded with sweet potato starch and deep-fried until golden brown, served with a side of plum salt.
Ask ab & Corp out our Gro up orate S pecial s
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N DA O PE
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775.622.3098 • www.2DWok.com
2303 S. VIRGINIA STREET, #5, RENO, NV 89502 (In the Orchard Plaza, behind Black Bear Diner)
20 | RN&R |
OCTOBER 29, 2015
2-D Wok 2303 S. Virginia St., 622-3098
Tu-Di-Gong, or “The God of Earth,” is said to bring good luck and harmony to those who invoke his name. Reno’s newest by Todd South Taiwanese restaurant sports a soundalike name that could be translated as “two-dimensional cooking.” Thankfully, the flavors are anything but flat at 2-D Wok. The modern cuisine of Taiwan is a mix of Asian flavors and traditions with its own unique contributions.
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Another dimension
For more information, visit 2dwok.com.
Continuing with small plates, Cucumber Salad ($3) is a mild pickle of diced garlic and chili pepper, and quartered, inch-long cuts of cucumber. It’s mild unless you bite into one of those red hot bits of chili. The Taiwanese Rice Cake ($4) combines sticky rice stir-fried with bits of mushroom and pork, steamed and shaped into a cake, then drizzled with sweet chili sauce. Not bad if you like sweet rice. Our final small plate was a show stopper. The gua bao or Taiwanese pork bao ($4) is completely unlike the steamed buns found in a typical dim sum line-up. A puffy piece of steamed rice bread is topped with braised pork belly, pickled mustard greens, crushed peanuts and fresh cilantro. Folded like a taco, each bite made us swoon and want more. I’ve tasted a lot of pork belly served in a variety of trendy ways, but Taiwan is way ahead of us. This bit of decadence could make a vegetarian switch teams. Finally we made it to the entrees, each served with rice. Satay beef ($12) and Infernal Chicken Mushroom ($11) are both pretty recognizable as “Chinese stir-fry.” The beef was wellbalanced with bok choy and carrot in a spicy Taiwanese barbecue sauce. Straw mushroom, carrot, onion, and hot chilies join the chicken in a spicy soy sauce mix. Or rather, that’s what the menu says. The dish was delicious and savory, but we didn’t detect much “infernal” heat. Ginger Luffa Clams ($16) are a simple dish of steamed clams and stirfried baby luffa fruit, slow-simmered together in a light ginger sauce. Luffa is of the cucumber family. If allowed to fully ripen it becomes very fibrous and inedible. You may have seen them dried and sold as a bathing accessory. I’ve actually cooked three-cup chicken, but haven’t seen it named Romance of the Three Cup Chicken until now ($12). A Taiwanese classic, large chunks of chicken are stir-fried with onion, basil, whole garlic cloves and sliced ginger, and combined with the three “cups”: sesame oil, rice wine and soy sauce. Perhaps the romantic title makes sense as I’m now in love with this beautiful, flavorful hottie. Ω Photo/AlliSon Young
all you can eat all you can eat all you can eat
*one check
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sushi all the time sushi all the time sushiall the time
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Gift certificates to local merchants for up to 50% off
Freells
My dining group came hungry, so we began with several starters and small plates. Crunch & Munch Chicken ($6) involved a couple of dozen deep-fried bites of breaded chicken breast, tossed with chopped Thai basil and a salt-and-pepper seasoning blend. The chicken was a bit dry, but the flavor was there. American “popcorn chicken” has its roots in this Taipei street food favorite. An order of beef wrap ($6) included four servings of braised beef and scallions wrapped inside a thin scallion crepe. Can’t go wrong with beef and onion. The Stewed Sampler ($6) is boiled eggs, tofu and beef that have been “red cooked,” i.e., braised in a mix of soy sauce, sugar and rice wine. The tofu was firm, and the beef was fall-apart tender. Calamari meatballs ($6) are similar to other Asian fish balls, deepfried in salt and pepper seasoning. I found these to be surprisingly tender, especially for squid. They were good but couldn’t compete with Momma Lin’s Fried Taiwanese Bacon ($6). A long piece of uncured, thick-cut pork belly is deep-fried in sweet potato starch, served thin-sliced with a side of plum salt. Dip the meat in the sweet salt and you might find it habit forming. Think bacon on crack.
