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

Drink one Picon Punch, and you might be alright. Drink two and they’ll call you a cab. Drink three and they might have to call the paramedics.

The famous Basque drink is ubiquitous in Northern Nevada, brought to the region by Basque immigrants who came to virgin land to herd sheep. Today, the connection to Basque tradition remains alive in the many local descendents of the first settlers, the Basque restaurants that serve their famous food, and the festivals that celebrate Basque heritage.

One such establishment is Louis’ Basque Corner, located just outside of the downtown Reno corridor. Since the late 1960s, locals and visitors have made Louis’ one of the mainstays of the Northern Nevada culinary mix. Here, hearty Basque food is served in a family style setting. And when you come, you are among old friends. At the bar, the Picons start flowing in the afternoon, and well into the evening. And the party gets a little louder – and a lot more fun – as the evening moves on.

The next time you hit Northern Nevada, hit Louis’, or any of our fine Basque restaurants, and experience the unique Basque culture and flavor. But be sure to pace yourself with the Picon Punches.

Video: Making a Picon Punch:

Basque in Northern Nevada:

• Louis’ Basque Corner: 301 E. 4th Street, Reno, NV 89512. (775) 323-7203
• Santa Fe Hotel: 235 N. Lake Street, Reno, NV 89501. (775) 323-1891
• JT Bar and Dining Room: 1426 Hwy 395 N., Gardnerville, NV 89410. (775) 782-2074
• Overland Hotel: 691 Main, Gardnerville, NV 89410. (775) 782-2138
• Villa Basque Deli: 730 Basque Way, Carson City, NV 89706. (775) 884-4451
• Reno Basque Festival: Held each July in Downtown Reno’s Wingfield Park

Basque Picon Punch Recipe:

• fill glass with ice
• 1 teaspoon grenadine
• 1 ½ ounces of Picon or Torani Brand Amer
• Shot of seltzer water
• Top with a splash of Brandy
• Add a lemon twist (peel only)
• Serve and enjoy