By: Nick Coltrain

Bavarian World offers something that’s missing from today’s dining experiences: simplicity and integrity.

There’s nothing like this German restaurant in any of the chains. There’s no rush to get on to the next diner, and there’s no waitress fretting over tip dollars so she can slam Jägerbombs the following weekend. And, perhaps most importantly, there’s minimal decoration on the walls.

The Bavarian World bakery offers traditional German food and quirky, down-home atmosphere for its customers. Photo by Casey Durkin.

It’s an authenticity that’s absent from most, if not all, restaurants in Reno. The entire experience of eating there is perfectly summed up in waitress and co-owner Lura Ginschel.

She’s one of the most welcoming people that you are likely ever to meet. She has a simple, unpretentious charisma that other waitresses would do well to mimic. In my two visits to the restaurant, she told the same story about almost dropping a platter of food twice, the same number of times she talked about burning her hands on the oven.

“Though it happens all the time,” she said both times, neither time drawing the gritted teeth usually associated with repeated stories.

It’s a heartfelt honesty that is reflected in the food, which, while delicious, is nothing compared to the atmosphere.

Bavarian World emphasizes sausage on its menu and deservedly so – they have more sausage than should rightfully exist. Veal sausage, chicken sausage, beef-and-basil sausage, long-and-skinny sausage and short-and-fat sausage galore! And none of it has the rubbery, processed aftertaste of the typical hot dog or sausage, which could likely draw a few converts to this delicious meat.

The sides keep the meal hearty. Aside from enough types of potatoes to make the sausage selection blush, don’t be surprised to receive a dollop of sauerkraut or cabbage next to your meal.

The potatoes are where it’s at, with scalloped potatoes, potato pancakes and even potato dumplings dominating the menu. The dumplings in particular reach a pinnacle of fluffiness and heartiness that was previously unheard of.

The basil-sprinkled dumpling was roughly the size of a grapefruit and went down as easy as a savory cake.

During the winter months, the over-21 crowd should also take advantage of Bavarian World’s hot mulled wine. It tastes like cider with only the slightest alcoholic bite.

The place does have a downside –  it’s a bit pricey. Two meals, including two glasses of the hot mulled wine, ran toward $45 – a bit more than the chain restaurants would charge.

But it all comes back to Bavarian World’s atmosphere. It’s a perfect date restaurant because of its clumsy elegance, unique food and sadly unrecognized status. The charm alone will draw converts.

Bavarian World

595 Valley Rd.
Reno, NV 89512
(775) 323-7646
Read a menu online at www.bavarianworldreno.com
Hours of operation: Tuesday-Saturday 8 a.m.-8:30 p.m.

Nick Coltrain can be reached at editor@nevadasagebrush.com

By: Melinda Chemor

The dining room of Naan and Kabab has a feeling of stepping into a cozy, cultural side of Reno. The bright, colorful building decorated in blues and yellows invites customers into a cozy little corner of South Virginia Street. The dining area is small and intimate and the table settings are decorative. The tables offer a new spice—the red-colored and lemony Sumak—in addition to the plain salt and pepper shakers.

A gyros plate is one of 13 entrees offered at Naan and Kabab located at 2740 S. Virginia Street in Reno. Naan and Kabab held its grand opening on Valentine’s Day. Devin Sizemore/Nevada Sagebrush

The menu offers humus (chickpea dip), falafel (small ground bean patties) and other Middle Eastern cuisine. The platters carry on the colorful theme. The veggie combination appetizer ($7.50) is a good deal with green dolmades (stuffed grape leaves), humus, a light sprinkling of red sumak, a piece of falafel with tahini (sesame seed oil) sauce and a serving of baba ghanoush (roasted eggplant, garlic and tahini sauce). While the rest of the appetizers were good, the eggplant left something to be desired. The triangularly-cut Naan bread is served with all meals makes an excellent dipper for the appetizers.

One of the tastier dishes is the kabobs, especially the koobedeh. The koobedeh ($6.95) is fun to say, and is made up of 90 percent beef and 10 percent lamb. Many might be intimidated by the lamb, but the taste is subtle and can only be described as premium hamburger meat. An alternative to the kabobs are the gyros ($9.50), which are make-it-yourself sandwiches. The plate contains stir-fried beef lightly covered in tahini and served with a light balsamic vinegar salad with a side of fluffy basmati rice.

The clients at Naan and Kabab were of various age groups, even though students had a say in the décor. The restaurant was designed by the University of Nevada, Reno design class and the colors chosen reflect a modern Mediterranean appeal.

The kitchen at Naan and Kabab is busy with waitresses rushing in and out with plates of kabobs, cooks expertly laying skewers on the 17 burner stove and the owner, Chef Maurice Afraimi, running back and forth from the dining room to the kitchen making sure his restaurant is running smoothly.  He comes out to check on his diners and is open to suggestions.

A meal at Naan and Kabab is not complete without a serving of baklava ($2.50) which comes in two pieces.

Naan and Kabab is Reno’s only Middle Eastern restaurant and offers a tasty cultural alternative to the boring chain restaurant cuisine.

Naan and Kabab
2740 S. Virginia St.
Reno, Nevada 89502
Hours: Monday-Sunday 11:00 a.m. to 11:00 p.m.

Read a menu online at www.naanandkabab.com.

Melinda Chemor can be reached at arts-entertainment@nevadasagebrush.com