On Monday, September 27, dine alfresco with your pooch on the patio of the Wild River Grille and a portion from each entree will be donated to the SPCA of Northern Nevada, a non-profit charity and Reno’s only no-kill animal shelter. The SPCA’s primary mission is to rescue animals from their municipal shelter and provide them with second chances to find a new home.

Since July, Wild River Grille has donated $1,200 to the Shakespeare Animal Fund and $900 to the Northern Nevada Humane Society through their weekly summer event.

“Wild River Grille is a pet-friendly establishment and dogs are always allowed on our expansive Riverside patio. This event has become such a success over the last 3 years, and this Monday will be the last dinner of the Summer,” said Valerie Moore, administrative assistant.

For more information on Dinner with your Dog at the Wild River Grille on the Riverwalk in downtown Reno call 775-284-7455, visit www.wildrivergrille.com or e-mail info@wildrivergirlle.com.

-Chuck Shapiro

It’s a typical scenario: you arrive in Reno, your stomach is yelling at you, but you don’t want to make a rash decision that will make your taste buds unhappy. If you’re like the rest of us and want to experience the truly authentic and unique side of the Biggest Little City - the side only the locals can show you –  take a look below. The Food Network has stopped by some of Reno’s most loved and mouth-watering restaurants, and they know a thing or two about a good meal! Bon appetit!

Louis’ Basque Corner: Beware of the Picon Punch ! (1 picon, 2 picon, 3 picon – floor.)

The Gold N’ Silver Inn: Where you can bet on being called “honey” at least once.

Dish Café: Fresh, organic and fun!

The Squeeze In: Who says size matters?!

As I read through the reviews on Yelp, there’s definitely a recurring theme for those who have dared to step inside one of the newer international restaurants in Reno. The reviewers write that they were “unsure of what to expect” and “resistant” to the idea of eating at Naan & Kabab etc. Much to everyone’s surprise, it seems, their taste buds were pleased.

Since it’s opening on Valentine’s Day 2009, Naan & Kabab etc. has captured the hearts of its customers – 85% of which are repeat visitors.

Owner Chef Maurice describes his menu as a “journey of flavors” through authentic Mediterranean cuisine, the kind he grew up eating with his family in Tehran. The Mediterranean steak, for example, includes a wide array of flavors like saffron, cinnamon and coffee.

Chef Maurice was born to a Jewish family that had fled Bolshevik Russia and later Azerbaijan. When he was 17, he left for California, taking a job in a roadside steakhouse for 95 cents an hour. The story goes that one day, the hard-drinking head chef was too intoxicated to cook, so Maurice stepped up and prepared a steak and eggs breakfast for one of the most critical customers. Chef Maurice says the customer said it was the best breakfast he’d ever had, leaving a 25 cent tip. ”A 20 percent tip, huge for those days!’ Maurice recalled. ”That’s when I knew cooking was my passion.”

While Chef Maurice’s career took him throughout California, he was no stranger to Reno. He had a vacation home in Reno that he visited several times a year. He had always dreamed of opening his own restaurant, so when he “retired” in 2009 from restaurant operations in Northern California, he opened Naan & Kabab etc. in Reno.

Chef Maurice (always donning his chef hat) is a friendly man who takes much pride in his food, his culture and his establishment. Each night he makes the rounds and greets every one of his customers. He’s filled with colorful stories from his childhood, describing elaborate potluck dinners with the families with whom he shared his apartment building in Tehran.

Chef Maurice boasts healthy, fresh meals with all natural ingredients. Perhaps one of the most appealing aspects of the menu is the ability to get a delicious, three-course meal for only $8.95! (This offer is available every day from 11:30 a.m. to 6:00 p.m.) The dining room of Naan & Kabab etc. is cozy and friendly, and the staff hasn’t changed since it opened over one year ago.

Check it out for yourself at 2740 S. Virginia St. Reno, Nevada 89502 or take a virtual tour on their Web site. 

Friday and Saturday nights you can enjoy a belly dancing show, and be sure to try their signature dessert, the “Awesome Dude Baklava”; a saffron ice cream with pistachios, vanilla, rose water and pieces of cream topped with baklava chunks.

Sitting on the exact location where Reno began in 1859, the newly renovated River Room in the historical Riverside Hotel is now open for business. Chuck and Jan Shapiro, owners of the thriving Wild River Grille, expanded their business into the space previously occupied by “Dreamers Coffee”.

The River Room has now doubled the size of the Wild River Grille, known for its creative cuisine, extensive wine list and picturesque spot along the Truckee River.

The River Room will continue the Grille’s tradition of live music, entertainment and exceptional hospitality. The new operation will employ up to 50 people during peak season, creating 20 new jobs. The new venue features vibrant décor that celebrates the history and significance of the site. Oversized images from the Nevada Historical Society frame the windows and an enormous image of the old Reno Arch covers the back wall. A fresh and creative menu accompanies the new space.

In the evening you can expect classic infused cocktails, martinis and the new “Ring Toss”, the River Rooms Signature Drink. (Homage to the Reno legend of newly-divorced women tossing their rings into the Truckee River from the Virginia Street Bridge.)

The menu also showcases a tempting array of small plate options and desserts such as brie potstickers, short ribs, and espresso mousse. “In the coming months we will also include a daytime cafe offering fresh sandwiches, salads, pastries and espresso.” said Chuck Shapiro, Owner of Wild River Grille and the River Room.

“Since 2007, we have been a proud part of the urban renewal going on in Reno,” said owner Chuck Shapiro.  “Our patrons enjoy a restaurant where they can meet up with friends to enjoy great food and drink, while celebrating the art and music renaissance of the Riverwalk. We are very excited to offer an additional space for dining, entertainment and relaxation.”

The building, a Frederick DeLongchamps design and on the National Historic Register, was saved from demolition and renovated in 2000 by the City of Reno and Artspace Projects of Minneapolis to create live/workspace for local artists. “We are delighted that the Wild River Grille has decided to expand into the space,” said Will Law, Chief Executive Officer of Artspace. “It is a successful example of a local business that strives to serve the needs of the community within and around the Artists Lofts.”

Check out the River Room at 17 S. Virginia Street or call 775-284-7224.

Are you looking for a way to unwind this weekend? Grand Sierra Resort (GSR) and Charlie Palmer are hosting the first Napa’s Backyard May 14 – 15, a culinary event celebrating Sierra Nevada’s access to the country’s most abundant growing regions. In other words, it’s an event filled with great local food and wine.

Reno is just a short drive from the heart of wine country and also home to Tahoe Ridge Winery, a Nevada born and bred winery. The weekend’s event will feature 20 wineries from Northern California (T-W-E-N-T-Y!) and several events and competitions that will provide behind-the-scenes access for guests to toast and taste their way through Napa’s Backyard. Proceeds from the event and silent auction will benefit C*A*R*E Chest of Sierra Nevada, a northern Nevada nonprofit agency serving individuals in need by providing medical resources, free of charge.

Schedule:            Backyard Brawl

6 – 9 p.m. Friday May 14 in the Summit Pavilion at GSR

Tickets are $60 per person; VIP tables available by calling 1.829.CARE, prices vary.

The Backyard Brawl is a tasting match-up to award the best food and wine pairing. Sixty of the finest wineries from Northern California will be paired with 20 different dishes created by Charlie Palmer chefs. Join the brawl to see who wins “top pairing” in the People’s Choice and media categories. 

Backyard Crawl

11 a.m. – 2 p.m. Saturday May 15, poolside at The Beach at Grand Sierra

Tickets are $30

Fifteen local mixologists will blend their favorite libations for the Backyard Crawl competition sponsored by Tito’s “All American” Vodka. Rain or shine, guests will sample Hog Island Oysters, BBQ favorites and try their hand at mastering the art of the perfect cocktail with a build-your-own fresh-market Bloody Mary bar.

Did someone say THREE scoops of Baskin-Robbins® ice cream for UNDER $1?

AND proceeds benefit a great cause! Sign me up!

Just in time for dinner tonight, Baskin-Robbins® is featuring their 31 Cent Scoop Night (limit three scoops per person) and the Baskin-Robbins Community Foundation is donating $100,000 to the National Fallen Firefighters Foundation™(NFFF).  The National Fallen Firefighters Foundation remembers America’s fallen heroes and assists their families. The organization provides firefighters with training to prevent deaths in the line of duty and offers the public information to prevent fires in our communities. At some locations, you may also have an opportunity to make a donation to your local fire charities.

The event runs from 5:00 p.m. to 10:00 p.m. on Wednesday, April 28, 2010.

Here is a list of our local Baskin-Robbins®

2875 Northtowne Lane
Reno, NV 89512

5150 Mae Anne Ave
Reno, NV 89523

1145 N. McCarran Blvd
Sparks, NV 89431

18120 Wedge Pkwy
Reno, NV 89511

3947 South Carson Street

Carson City, NV 89701

11260 Donner Pass Road

Truckee, CA‎ 96161

The popular Food Network show Diners, Drive-ins and Dives will feature Reno’s very own DISH café this Monday, March 29 at 10:00PM ET/PT. (That’s 7PM Pacific Time for those of you still doing the math.)

Food Network Host Guy Fieri’s perpetual search for the best fresh and funky restaurants in the country, landed him in three Reno restaurants in January; DISH Café, The Gold ‘N Silver Inn and Louis’ Basque Corner.

Monday’s episode will feature one of Fieri’s favorite San Francisco spots, a diner in North Carolina serving up whole turkeys and DISH Café in Reno, making home-made granola.

DISH Café’s road to national TV started way back in 2008, when show producers began their search for candidates. A DISH Café employee happened to be near the production headquarters in Minnesota at the time, and delivered samples of granola and baked goods. It wasn’t until January of 2010 that Guy Fieri waltzed into the café and spent two days filming.

“It took a lot of preparation. I wanted it to be perfect, but once they were here, even though they were on a tight schedule, it was easy to relax because the crew was so laid back,” said Nancy Horn, owner of DISH Café. “It was definitely a dream come true. I’ve known that I wanted a restaurant since I was six years old. Cooking is my passion and my dream is to teach on TV and write cookbooks. This was a very informative and exciting experience.”

DISH Café & Catering is known for its upscale comfort food made from fresh, local organic ingredients. They are open for breakfast, lunch and dinner. See why Fieri thought they were worthy of the national spotlight and check them out at 855 Mill Street, Monday through Friday.

Lake Tahoe’s first-ever Restaurant Week showcases High Sierra fine dining, giving local food aficionados and visitors an opportunity to enjoy the best in mountain cuisine Sunday, September 5 (Labor Day weekend) through Sunday, September 12.

There are no passes, tickets or coupons needed to take part in Lake Tahoe Restaurant Week. Instead guests simply visit their favorite participating restaurants – both new and established eateries and bistros are taking part – offering three-course, prix-fixe menus throughout the Tahoe-Truckee region for $20, $30 and $40 per person.

“Lake Tahoe Restaurant Week was designed to put the spotlight on the stellar chefs and charming restaurants that make up the Tahoe-Truckee dining scene,” said Lake Tahoe Restaurant Week Event Producer Pettit Gilwee. “Many of which are located in historic venues and provide menus based on local, organic and seasonal cuisine. But the event is also geared to hit home Lake Tahoe’s idyllic fall season, with its spectacular foliage and warm weather that makes for fantastic hiking, kayaking, mountain biking and other outdoor activities.”

According to Gilwee,  “The visitor doesn’t know state lines and they sure don’t know county lines. And if they do, they don’t care. They know Lake Tahoe, and Lake Tahoe Restaurant Week is intended to give them another reason to extend their vacation plans or visit during a non-traditional time of year to take part in something we all love to do – eat fantastic food!”
“Special events sell a destination,” said Executive Director Carol Chaplin of the Lake Tahoe Visitors Authority. “It motivates potential guests who might be thinking about booking Tahoe to actually take that next step and do it.”

Lake Tahoe officially got on the foodie map 25 years ago with the inception of the Lake Tahoe Autumn Food and Wine Festival, a three-day event that provides cooking seminars with celebrity chefs, private wine tastings and a gourmet marketplace. This year, the annual event is scheduled for the later part of Lake Tahoe Restaurant Week, September 10-12, outside at the Village at Northstar. The food fare continues into October with the Truckee Wine, Walk & Shop (October 2), Passport to Dining (October 7) in Kings Beach and the Tahoe Chocolate Festival (November) in Crystal Bay.

To learn more about Lake Tahoe Restaurant Week, a list of participating dining establishments and menus, sponsorship opportunities, and how to take part, visit www.TahoeRestaurantWeek.com or call Pettit Gilwee at 530-583-2138.

Gary and Misty Young’s Squeeze In eatery is the talk of the town in Reno, NV and Truckee, CA. This popular breakfast spot has people crossing state lines for a taste of one of Misty’s world-class omelets. Misty’s four-egg omelets are eggstra special and have quirky names like: Racy Tracy, Hot Sweaty Busboy, Katastrophy, Benson Burner and Hot Weed. All of their dishes are packed with farm fresh ingredients and made to order.

Weekdays you can get in without a horrendous wait, but on the weekends, come early, or late, or wait. Loyal customers who frequent the joint are just as die-hard as the chef who owns it!

When Misty decided to throw a Love-In party at her Squeeze In, in Reno, NV, she’s in for a wild ride when Chef Flay crashes and is fired up to go head to head in a classic, all-American Omelet Throwdown! 107 quadrillion omelette possibilities didn’t seem to scare away Food Network’s “Throwdown with Bobby Flay”.  Misty took Flay’s challenge whipping up the Squeeze In’s 300,000th #37 Racy Tracy, the most popular omelette on the Squeeze In menu, packed with avocados and mushrooms sautéed in a white wine sauce and folded in with crisp bacon and Monterey Jack cheese. Flay’s creation is top secret until the program airs, but the Squeeze In has created a tribute omelette dubbed the “Spanish Flay” that debuts on the menu March 4.

Watch the results of this throwdown on the Food Network; March 03 @ 9:30 PM – March 04 @ 12:30 AM – March 14 @ 11:00 PM

The spirit of abbondanza prevails at Briscola, Charlie Palmer’s newest restaurant at Grand Sierra Resort. Under the direction of Executive Chef Dave Holman, small plate offerings, including Parmigiano rice cakes, and hand-cut fresh pastas accompany main course dishes that take a light approach to classical Italian cooking, from grilled lamb chops with eggplant caponata and creamy polenta to crispy barramundi with fennel and tomato stuffing.

Briscola, a traditional Italian card game, inspired the club-like comfortable decor.  A creamy, off-white paint palette softens rustic exposed brick walls, and scattered lighting diffused through linen shades creates a warm, welcoming ambiance. In characteristic Roman-style, the dining room with vaulted ceiling is almost like eating in a wine cave, where an over-sized wooden table used as meat station takes center stage. The fire-truck red replica of a vintage manual Berkel meat slicer guarantees that salume and prosciutto are hand-cut and arranged to order.

Palmer, known for his support of small label wine makers, carries out the la dolce vita theme with a selection of Italian wines as well as California bottlings of grapes with Italian descent.

Bricola’s menu includes Italian favorites at affordable family prices. Pastas start at $7 and entrees at only $15. Kids will love the spaghetti and three-cheese lasagna, while you enjoy a glass of classic Chianti with your Crispy Chicken or Veal Parmesan.

House Specialties:

• Antipasti including a house salad (mixed baby greens and Balsamico), arugula (asparagus, tomato and Parmigianino), caprese burrata, heirloom tomato, basil and 18-year Balsamico and Caesar (romaine, marinated tomatoes and white anchovies).
• Hand-cut fresh Pasta dishes include pappardelle (braised rabbit and apricots), chitarra (shrimp, scallops, mussels and clams glazed in a spicy lobster broth) and fettuccini.
• Main Course options take a light approach to classical Italian cooking, like grilled lamb chops (eggplant caponata and creamy polenta), crispy barramundi (fennel and tomato stuffing) and a Florentine-style sirloin.

Hours:
Dinner
Sunday to Thursday: 5:30pm to 9:30pm
Friday to Saturday: 5:30pm to 10:30pm

Lounge
Monday to Sunday: 5:00pm to 12:00am

Phone: 775.789.2456
Reservations: OpenTable.com (recommended)

Video: Pasta Making in Briscola’s Kitchen
Briscola sous chef Rocky Woods demonstrates fresh pasta making techniques