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

We’ve all been here.

One wants Italian, the other Chinese and the recurrent dieter desires nothing but salad bar fixings.

Such edible diversities can often cause strife and discord, and destroy a vacation’s harmony unless, while in Reno, your hungry horde heads for the Buffet at the Eldorado.

Read the complete article Here

Freshness tops the list of descriptive phrases in this tiny eatery at 719 S.Virginia St in the downtown section of Reno.

Owners Christian and Kasey Christensen, along with amiable staff, create a bistro experience similar to thousands of others across Europe. Colorful posters announcing upcoming local events surround the entrance. Small tables, inside and out, welcome not only diners but often conversation as the sharing of tables is encouraged. Small placards announcing “I will share my table” are found at a basket near the register.

Read the whole article Here

A good breakfast assures the day is filled with promise.

Fortify the promise by dining at Reno’s Peg’s Glorified Ham n Eggs, on 420 S. Sierra Street.

Everyone is greeted warmly whether it is the 1st or 101st time they cross the threshold. Some opt for tables or booths while others settle in at the counter. Here strangers swap conversation while the counter man generously shares a picture book and colorful insights of Guanajuato, his Mexican birthplace.

From 6:30 am – 2:00 pm daily, except for Thanksgiving and Christmas Day, Peg’s offers breakfast standards with a flavorful twists. Over 40 items, in addition to daily specials, fill the menu. Diners overwhelmed by the choices should know longtime local favorites include fresh salmon and eggs served blackened, and grilled, or Peg’s namesake – ham steak and eggs.

Read the whole article Here

We arranged for a babysitter and headed out.  Upon arriving, I was first amazed at the scale of the restaurant – from outside The Melting Pot looks pretty modest, but it’s actually quite large; two stories with tables that were set for two to 10. We also noticed a large contingent of high school kids … apparently it was prom night.

After being escorted around a great bar and wine cellar, we sat in a comfortable booth near the back. Drinks were ordered and we reviewed the menu. Our waitress walked us through the menu, and made a few suggestions about her favorites. We decided to try the “Big Night Out” which includes your choice of a cheese fondue, any salad, choice from three different selections of meats and, of course, a desert fondue.

We chose the Spinach & Artichoke Cheese Fondue, which includes: Fontina and Butterkäse cheeses, spinach, artichoke hearts and garlic.  It was accompanied by three different breads, Grannysmith apples and a selection of different raw vegetables.

As we started to finish the cheese fondue, a busboy named Pablo quickly cleared our plates and refilled our drink order.  Our waitress brought or next course, two Insalata Caprese salads, and helped us decide how to cook our meats. We chose to use oil so that we could also tempura a few items, but other options include infused broths.

Meats and vegetables included lobster, teriyaki-marinated sirloin, white shrimp, marinated pork tenderloin, filet mignon, breast of chicken, potstickers, mushrooms, a spinach cheese filling, two types of tempura batter, melted garlic butter, and a variety of sauces – bleu cheese, spicy cocktail, light mustard sauce, plumb sweet-and-sour and teriyaki. For desert we indulged in fondue called the Flaming Turtle, made mostly of milk chocolate, caramel and chopped pecans, which were flambéed tableside, accompanied by several types of cake, brownies, fruits and marshmallows.

All in all the meal took a little over two hours to complete, so make sure you plan accordingly. For what we received, in both ambience and food, the price was within what I would expect.  The service was wonderful – everyone was helpful and knowledgeable about the establishment.  I would also note that this is not necessarily family friendly … not due to the restaurant, but having hot oils and broths with skewers can’t be a safe option for smaller children. I would suggest you try out this if not for dinner, then for at least a special dessert for you and your significant other.  Also I would suggest making reservations, especially if it is a special day for you.

The Melting Pot
6950 S McCarran Blvd, Reno 89509
(775) 827-6500
www.meltingpot.com

Lunch Hours
Daily 11 AM to 2 PM

Dinner Hours
Sundays 4 PM to 9 PM
Monday to Thursday 5 PM to 10 PM
Friday and Saturday 4 PM to 11 PM

This family run business got its start in Camarillo, Ca, where they have been making donuts for over 30 years at the sister store “Rolling Pin Donuts”.  DoughBoys is run by Bob, Marge and Jay (whom you may remember from his UNR baseball days) Kenny, and every once in a while you can find even younger generations behind the donut case.   DoughBoys gets its name from the Army enlisted soldiers and non-commissioned officers in World War 1.

One thing to note is the donuts and pastries at DoughBoys are not small, even the donut holes are larger than the fist of most children.  The Tigertail is over a foot long and the Bearclaws could really fit on a bear.  They even have specialty donuts like; the Wolf Pack Paw (a smaller claw dipped in frosting and either chocolate chips or sprinkles – just right for kids), the Chocolate Chip Roll (just like a cinnamon roll, but topped and filled with chocolate chips and chocolate frosting) and even 8 different filled croissants.  Also don’t forget their good coffee and colder options of juices, milk and sodas.

Make sure you stop by when the urge arises and try one or a dozen.  You won’t be sorry!

DoughBoys Donuts
57 Damonte Ranch Parkway
Reno, Nevada 89521
775-85DOUGH (36844)

Open daily from 5am to 10pm

“Donuts. Is there anything they can’t do?” – Homer Simpson

The old, pink building is not much to look at, but the food at Bangkok Cuisine is worth the venture in.  The parking is difficult and the alley is dark, but the smell of the food lures you inside.

Bangkok Cuisine serves up traditional Thai dishes, which range on a spiciness scale from 1 to 10. Photo by Becca Ewert/Nevada Sagebrush

When you walk toward the entrance, the enticing smell of meat and spices greet your nose. The restaurant is ornately decorated with trinkets. The cashier desk displays their famous homemade peanut sauce for sale by the jar. The costumed hostess is quick to seat us.

The conversation, laughter, sizzling food and plates clattering hide the fact that the restaurant does not play music. The menu is not too intimidating. There are traditional Thai dishes, but the detailed descriptions allow you to order with confidence.

For an appetizer, the golden baskets ($11) sounded a little intimidating since they mention fried tofu but it was actually very good. The tofu was accompanied by mushrooms, baby corn, peas and carrot mix inside a soft, flaky pastry shell with a side of their famous peanut sauce. The peanut sauce looked a little daunting, but a small taste was all I needed to completely drizzle my golden basket in peanut sauce.

For the vegans out there, the Bangkok Cuisine is very accommodating and advertises on the front of their menu that they will specially prepare their dishes for vegans. Vegetarians will enjoy the veggie pud thai ($9) which also included fried tofu that was surprisingly delicious. The dish also comes with stir fried noodles, egg, ground peanuts and garden veggies to make a deliciously sweet dish served in a large platter decorated with a slice of red bell pepper. The portions are big and served family style.

For the meat lovers out there, the beef bamboo shoots ($8) are also good, the beef is stir fried and served with bamboo shoots, mushrooms and scallions. It was not as flavorful as the veggie pud thai, but it is nothing a little peanut sauce can’t fix. The dish was colorful with the reds of the bell peppers, the green of the scallions and the yellow of the bamboo shoots.

All dishes come with a side of rice and you can mix and match your table’s orders onto your plate thanks to the family style serving. The spiciness ranges from 1 (mild) to 10 (above native Thai hot).

For a daring dessert there are the traditional deep fried bananas. These served with ice cream ($5) may not seem appealing, but one bite and you will be hooked. The slightly greasy, crunchy outside is complimented with the soft, gooey banana inside. The experience is heaven in your mouth.

For the less adventurous they also offer plain old vanilla ice cream ($5) but don’t judge a dish without trying it.

Bangkok Cuisine
55 Mt. Rose St.
Reno, NV
Hours: Mon.-Sat.: 11 a.m.-10 p.m.  Sun.: 4 p.m.-10 p.m.

Melinda Chemor can be reached at arts-entertainment@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
]]> http://food.visitrenotahoe.com/dining/mediterranean-feast-at-naan-and-kabab/feed/ 0 http://food.visitrenotahoe.com/dining/celebrates-chinese-new-year-2009-in-reno-tahoe/ http://food.visitrenotahoe.com/dining/celebrates-chinese-new-year-2009-in-reno-tahoe/#comments Wed, 28 Jan 2009 00:59:59 +0000 RenoTahoe http://food.visitrenotahoe.com/?p=545 Chinese New Year dinner will be served January 26-January 31 at The Buffet, the Eldorado’s newly remodeled restaurant. The delicious Chinese New Year feast changes nightly at The Buffet, covering an array of specialty Chinese dishes.

Menu items include Char Su Bau – a traditional BBQ Pork Bun, Roast Suckling Pig, Mongolian Beef, Sweet & Sour Pork, 5 Spice Chicken Wings, Roast Duck, Clam with Ginger and Scallions, Ginger Beef, Peking Pork Chops, Kung Pao Chicken, Ginger Crab with Green Onion and Fried Fish with Black Bean and Garlic Sauce. Traditional favorites like Fried Rice, Pot Stickers, Sui Mai-Spring Rolls and BBQ Ribs are also being served.

While dining, enjoy traditional entertainment from Liu Qi-Chao, Master of Chinese Instruments from 4 pm. Chinese New Year Buffet prices for Monday-Thursday are $15.99 for adults, $10.99 for Gold Members & above and $7.99 for children ages 4-10. Friday and Saturday prices are $20.99 for adults, $15.99 for Gold Members & Above and $9.99 for children ages 4-10. Free Li Shee, or Lucky Money, will be given to each guest.

For reservations please call 800-648-5966. In Nevada, please call 775-786-5700.