![]() If you're not sipping on one of at least 14 beers on tap, try the house sangria or a draft cocktail. A new Irish stout is aged in bourbon barrels from Northern Nevada's own Frey Ranch. He brought in local favorite Adam Lundy as head brewer, putting together a fierce lineup of core beers (like the Lawn Chair Balloonist Hazy IPA) and seasonal specials brewed on site. Wonder Aleworks, a relative newcomer, is doing everything right under the vision of founder Nick Fischella, who helped make Banger Brewing one of the top breweries in Las Vegas. It's almost impossible to fully experience Reno without diving headfirst into the city's lauded craft beer scene. The signature Butter Lettuce Salad is made with peaches, pecans, and crispy brioche in the summer, and apples, pears, pomegranates, and granola during winter. The menu evolves seasonally based on the availability of local ingredients, but you can always count on a Roasted Organic Half-Chicken and a vibrant Shrimp and Chorizo Rigatoni year round. By preparing everything from scratch, including breads and pastas, Smith is able to keep dishes affordable. All the kitchen equipment was replaced too, while keeping the wood-fired oven for pizzas and artichokes. Thoroughly renovated, the place looks brand new with warmer earth tones, green and copper accents, and bright waves of natural light. The restaurant opened over the summer, taking over the old Campo space with a large patio overlooking the Truckee River. ![]() Smith and River is the latest endeavor by chef Colin Smith, who operates Roundabout Catering (and a few other projects, including cafes at the Art Museum and Tesla gigafactory) with wife MaryBeth. How to book: Call 77 to inquire about reservations. The in-house team personally selects the agave spirits and is eager to share the history and background on each one. The bar is the centerpiece of the dining room with more than 360 tequilas (and a few small-batch mezcals) on standby, often presented in flights or sampled during tasting events on the patio. Seafood plays a major role, whether it's the Tuna Ceviche, scallops sauteed in tequila and serrano chile, or a Grilled Red Snapper in olives, capers, and tomatoes. The mushroom tacos are hung from a "clothesline" in a fun tableside presentation, but it's the portobello stuffing of garlic, onions, and parmesan cheese that gets the most attention. It's a higher end spin on the concept, modeled after the social scene of Mexico City, where plates are meant to be shared and agave spirits flow freely. Mari Chuy's is a Mexican restaurant with locations in Midtown, Sparks, and the airport, but if you can only pick one, go with Mari Chuy's Tequileria y Botanas in the new Rancharrah outdoor park.
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