Mediterranean feast at Naan and Kabab

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