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