Epicurean Delights

Epicurean Delights
By Katherine E. Hill

The Biggest Little City lives up its name when it comes to dining out. Reno is filled with superb dining options with any flavor to please any palate. The city is filled with every imaginable type of cuisine, but there are a few that stand apart, where the experience is as much a part of the meal as the cuisine. Each offers a unique blend of food, style and service that are not to be missed.

Great Basin Brewery

Everyone has a dream job they imagine doing someday. Tom Young has lived his dream jobs – first as a geologist working about the country and now as a brewer and restaurateur.

“I started brewing at home in the late 70s,” Young recalls. “As I brewed more and more, the beer got better.”

He continued to brew beer in his spare time while working as a geologist for the mining industry until he was “downsized against my will.”

It wasn’t a quick transition, however, from geologist to brewer. He apprenticed at four breweries to hone his skills, lobbied the state legislature to lift restrictions so he could open a brewery and raised the capital to open his brewery and restaurant with his wife, Bonda.

“Fortunately, we were busy from day one,” he said.

Today, Great Basin Brewery is the oldest operating brewery in Nevada and the most award winning, Young says. It was also the first brewery to open since 1954, he says.

“We’ve been growing every year. We’re attempting to make the best beers in the world. … And, we back that up with a lot of international and national awards for our beers.”

Over the years, the Youngs have brewed 60 different styles of beer with about 12 beers featured on the menu including the four signature styles – Nevada Gold, Wild Horse Ale, Ichthyosaur India Pale Ale and Jackpot Porter. And, look for lighter, crisper selections in the summer.

“Beer is an art form and it’s certainly a kind of expression. It’s the most widely consumed beverage in the world and it can be as sophisticated as any beverage,” Young says.

Young has even managed to tie his passion of geology into the brewer, naming their most popular beer for Nevada’s state fossil – the Ichthyosaur.

“ ‘Just give me an Icky.’ That’s what most people will say,” he says. “There’s even bumper stickers. ‘Get Icky with someone you love.’”

The Icky is accented by a blast of Pacific Northwest Cascade hops. The Nevada Gold has a smooth finish with a delicate hop balance and is a German Kölsch-style brew. The award-winning Wild Horse is brewed in the German Alt tradition and features a blend of five malts. The Jackpot Porter is full of nutty, roasted flavors and a creamy palate.

But people don’t just come for the beer, the menu is as tasty as the brews.

Brewery favorites including Shepherd’s Pie, Desperado Pepper Steak, Brewery Fish & Chips, Sonoran-Style Fish Tacos and Salmon Tacos.

“We sell more fish and chips than England, I think,” Young says. The Brewery Fish & Chips features a batter made from Wild Horse Ale and Alaskan cod fillets.

The Shepherd’s Pie is their take on the traditional Old World dish with Jackpot Porter braised lamb, vegetables, gravy and mashed garlic red potatoes. Young’s personal favorite is the Salmon Tacos, which are blackened with their blend of Cajun seasonings and served with a fresh mango salsa. They also have a special seasoning blend for the Desperado Pepper Steak, a cowboy cut USDA choice 14 oz. rib eye that’s crested in pepper and secret ingredients and charbroiled.

Great Basin’s menu includes unique starters, which range from the Sausage Sampler to Warm Brie & Roasted Garlic to Brewery Chicken Wings (available with buffalo hot sauce, Thai peanut sauce, sweet and sour Thai chili sauce or tangy barbecue). There’s also a large selection of sandwiches, burgers and entrees, including Chicken or Vegetarian Fajita wraps, Chicken or Steak and Prawn skewers and Mumbo Gumbo.

As if the beer and the food weren’t enough, Young also packs them in with great live music on the weekends and an outdoor patio during the summer.

“We’re known as the place to see more up and coming bands. We foster them. We have more the roots-type jam bands and acoustic bands in the summer,” he says.

From beer aficionadas to the after-work crowd to sports enthusiasts to visitors looking for a night out, Great Basin Brewery fits the bill.

Great Basin Brewery is open daily from 11 a.m. and features daily specials, live music on the weekends and Tightwad Tuesdays with most pints $2.50. The brewery is located at 846 Victorian Ave., Sparks. Call (775) 355-7711 or visit www.greatbasinbrewingco.com.

Harrah’s Steakhouse

One of the gem’s of Reno is tucked below a bustling casino floor. Harrah’s Steakhouse is not only one of the city’s top restaurants, it also is one of the finest dining establishments in the West.

Harrah’s Steakhouse is awash in casual elegance with its dark woods, rich tones and a staff dressed in tuxedos. It’s the kind of restaurant where you’d expect to see Ol’ Blue Eyes enjoying dinner in a corner booth.

Maitre d’ Michael Kerivan says the steakhouse offers an unique experience for its dinners from the friendly and knowledge staff – with an average tenure of 23 to 24 years – to the tableside preparations, superb wine service and excellent menu.

That’s evidenced in the number of repeat customers, which Kerivan estimates comprises 60 percent of the guests.

“We’ve been taking care of some of our customers since they were kids and now they’re bringing in their kids,” he says. “It’s a nice atmosphere with dark woods, subdued lighting and great music.”

“We build relationships and our guests enjoy it,” Kerivan says of the steakhouse that opened in 1967. “We’re kind of the well-known secret around town.”

Tableside preparations, a dying art form, are a specialty at Harrah’s Steakhouse.

“People like it because it’s from a bygone era,” says Kerivan. “We do it with a lot of flair and piazza. We like to have a lot of fun with our guests.”

The tableside dishes include the Caesar, prepared for two or more, Steak Diane, The Café Diablo (Coffee of the Devil) and an assortment of flaming desserts. Kerivan says that 30 percent of everything ordered are tableside dishes.

Harrah’s features 20 entrees with everything from veal to chicken to salmon, with its signature dishes the Steak Diane, Steak and Lobster, 24 oz. Bone In Rib Eye and Rack of Lamb.

The Steak Diane is tenderloins of beef flambéed tableside with garlic, shallots, mushrooms, demi glaze and red wine. The Rib Eye is lightly blackened, pan seared and served with a classic Choron sauce. The steakhouse features premium corn-fed beef aged a minimum of 28 days and all steaks are prepared in a gas broiler, with the exception of the Rib Eye.

The Rack of Lamb is seared and roasted with Cajun spices and served with their unique Jalapeño Jellies and is prepared for two. The Steak and Lobster features lobster tail and petit filet mignon served with lemon fondue butter.

“And we don’t charge for sides like some other places do,” he adds. “We have an assortment of vegetables with every dinner, and the portions are generous.”

Along with the vast selections of entrees, they also offer hot and cold appetizers, soups and salads, including Freshly Shucked Oysters on the half shell, Cabo Prawn Cocktail and North Atlantic Crab Cakes.

The Creamy Five Onion Soup has been featured in Bon Appetite and Gourmet magazines. The soup is baked in a Carruso Onion with a Gruyere Cheese Crust.

They also serve an intermezzo sorbet made fresh daily. It is served before the entrée to cleanse the palate.

Kerivan also notes the impeccable service is something Harrah’s clients are looking for.

“You don’t just have one server, you have 17 to 18 people waiting on you. You won’t want for anything,” he says.

Harrah’s Steakhouse likes to pamper its guests and welcomes special requests.

“We’re very accommodating. We don’t like to say no,” he says. “If you can think it up, we can possibly do it.”

Kerivan says they have prepared everything from Baked Alaskan to Beef Wellington by special request. “Give us a little notice and we can make them anything.” Kerivan also sabers champagne on special occasions.

The steakhouse was recently elected into the prestigious Nation’s Restaurant News Fine Dining Hall of Fame, making it the first restaurant in Northern Nevada and only the second in the state to receive the distinction.

They offer an extensive wine list featuring West Coast wines from California, Oregon and Washington, along with New and Old World selections from France, Italy, Australia, Germany and New Zealand.

The ambience, the elegance, the food and the service also make it favorite spot to pop the question and many a new marriage has began at Harrah’s.

“We are probably the special occasion restaurant in the market. There’s not a month that goes by without a few wedding proposals. We like to present the ring on dry ice and roses. We do it with a flourish,” he says.

The steakhouse features a number of delectable dessert creations including soufflés. They serve chocolate truffles over dry ice at the end of each meal for a little finish, Kerivan says.

Kerivan suggests ordering the Café Diablo with dessert featuring brandy, Grand Mariner, cinnamon and coriander, among other special ingredients. Originally from New Orleans, the drink is prepared tableside for two with the flame running down an orange peel punctuated by sparks from the cloves.

“If you can’t have fun here, you can’t have fun anywhere,” Kerivan says.

Harrah’s Steakhouse serves lunch Monday through Friday from 11 a.m. to 2:30 p.m., with dinner served nightly at 5 p.m. The steakhouse also is available for private functions and can accommodate groups of 12 to 60 people. Reservations are suggested. Call (775) 788-2929.

Rapscallion

The vast selection of superb dining options is one of the many things that sets Rapscallion Seafood House & Bar apart from others. Considered one of Reno’s best seafood houses, Rapscallion prides itself on its food, its service and its charm.

“One of the continuous themes at Rapscallions has been change,” says General Manager Patrick Dalton. “Change is what sets us apart. We can customize menus as needed. No one eats the same thing every day; they like to try new things.”

Rapscallion offers lunch and dinner menus with 25 lunch specials weekly and a Sunday brunch, with Executive Chef Ming Fong preparing everything fresh, down to the tartar sauce. “All of our sauces are made from scratch,” Dalton says.

The secret to Rapscallion’s great food is that they go to the freshest source for their seafood, offer a unique selection of fish and are always changing its offerings. Chilean Sea Bass, Alaskan Halibut, Swordfish, Troll King Salmon Steak, Mahi Mahi or Ahi Tuna, the selection is always changing. The menu is printed daily to reflect the newest offerings.

“We go to great lengths to source the freshest fish,” Dalton says.

And, every dish is made to order.

The Fresh Catch entrees feature an array of daily fresh seafood selections, complete with detailed information on the fish, its taste and texture. Rapscallion offers its suggested preparation for the fish, but customers can have it prepared as they like.

Fong recommends the swordfish encrusted in macadamia nuts, pan fried and served with pea sprouts, soy vinaigrette and cucumber salad. But guests may choose to have it prepared Provencale Style, Cajun, Ala Meuniere, Lemon Caper Beurre Blanc, Rapscallion Fruit Salsa, Almondine, Ala Florentine, Encrusted Your Way (with choice of crust, finish and sauce) or prepared simply.

“We offer fish prepared nine different ways. There’s lots of combinations,” he says.

Rapscallion also offers more than a dozen other seafood dishes from Black Tiger Prawns and Sea Scallops Fettuccini to Rapscallion Mixed Grill with grilled swordfish, jumbo prawn and salmon to Sand Dabs and the Black Tiger Prawn Scampi, which has been on the menu for 30 years.

Steaks also star at Rapscallion featuring corn-fed Prime Certified Angus Beef aged for 30 days, and all of the steaks come with sides. The steaks are cooked in a Radiglo convection oven at more than 1,800 degrees to lock in the flavor.

“This is meat you can’t buy in the stores. The uniqueness of our food products, as well as our wine, is that it’s only available in restaurants,” Dalton says.

Steaks and chops include the Center Cut Top Sirloin, 16 oz. Rib Eye, Grilled Buffalo New York Steak, Grilled Elk Chop and New Zealand Rack of Lamb.

There also are nine finishing sauces to choose from including the Jack Daniel’s Peppercorn Dijon Cream Sauce and the Stilton Gorgonzola Cheese.

Hot and cold appetizers feature an array of items from Halibut Cakes to Calamari Rapscallion to Fresh Shucked Oysters on the Half Shell and a build-your-own Cold Plate.

The wine list features more than 220 bottles with 27 by the glass, and Rapscallion is always looking for new wines to include.

“We’re not trying to put things out there that you can find in the grocery stores,” he says.

The wine selection includes everything from California coastal wines to rare French wines from 1949.

Casual elegance emanates in the warm, old San Francisco-style setting at Rapscallion with dark mahogany, brass fixtures and stained glass in the bar and dining room. As well, the friendly staff keeps its customers coming back, Dalton says.

“It’s a family atmosphere with lots of regulars. We always see them day in and day out,” he says.

Dalton also says the restaurant is looking for ways to be more energy efficient and green including an innovative way to recycle leftover food – it’s picked up by a local pig farmer for feed. They also are using recyclable boxes and glasses, and installing motion detector light sensors.

Rapscallion Seafood House & Bar features a spacious patio with lunch served Monday to Friday from 11:30 a.m. to 4 p.m., and five daily specials offered each day. Dinner is served nightly at 5 p.m., with Sunday Brunch from 10 a.m. to 2 p.m. Happy Hour is offered Monday to Friday from 4 to 6:30 p.m. They offer three private dining rooms and can accommodate groups up to 45. Rapscallion is located at 1555 S. Wells Ave. Call (775) 323-1211 or (877) 932-3700, or visit www.rapscallion.com.

Washoe Flats Steakhouse & Event Center

Nestled in Washoe Valley with sweeping views of the Sierra, Washoe Flats Steakhouse is a slice of the Old West.

The feel of the Old West runs throughout Washoe Flats with dark wood tones, a massive stone fireplace that reaches to the vaulted ceiling, old lantern-style lights and a carved Indian chief standing watch behind the massive bar. There’s also a jukebox in the corner ready to play your favorite tunes.

But, it’s the food that takes center stage at Washoe Flats.

“Our house specialty is the Sizzling Prime Rib,” says owner Paul Marazzo. “We simmer it slowly for almost 19 hours to lock in the flavor and then sizzle it at the table to finish it off. It’s outstanding.”

Marazzo bought the restaurant about two years ago with his father and brother after a long career in the restaurant business.

The Sizzling Prime Rib (even listed at the top of the menu above the starters) is available in 10, 13 or 18 oz. Portions.

All of the beef is USDA choice that is aged 21 days and house cut daily with more than a dozen classic steak choices.

“We take pride in our steaks, that’s what we’re known for,” he says. “The quality is very, very important to us. We take no shortcuts.”

Signature dishes include the Steak Barbara, Filet Mignon and the Rib Eye. The Steak Barbara is a 9 oz. filet mignon that is bacon wrapped and finished with Stilton blue cheese. The Filet Mignon is a 12 oz. aged beef tenderloin served with Béarnaise sauce; it’s also available in a 9 oz. petite cut. The tender, boneless 14 oz. Rib Eye is served with Tumblin Onions.

Washoe Flats also offers a Dinner for Two with a 32 oz. sirloin accompanied by a with a half pound of Alaskan King Crab and a 10 to 12 oz. water lobster tail served with two baked potatoes.

“Lots of locals just come in for that dish,” Marazzo says.

And for those with a mammoth appetite, you’ll want The Ol’ 32, a 2 lb. sirloin that only a select few can finish.

“Some people (finish it), but most people take it home. They’re all big steaks,” he says.

One of the secrets to their great steaks is a special seasoning salt that they’ve developed, Marazzo says. “It’s all natural, all fresh spices.”

Guests can add seafood to any steak entrees including a half pound of Alaskan King Crab, 10 to 12 oz. Cold Water Lobster Tail or Shrimp Scampi.

The ribs also are a specialty from the Beef Back Ribs to Baby Back Pork Ribs to Rack of Lamb. They’re seasoned and steamed for 30 to 45 minutes and then finished on the grill.

“We use a homemade barbecue sauce that’s our recipe,” Marazzo says.

Washoe Flats also offers a number of other entrees including Capellini with grilled chicken or shrimp, Fresh Pacific Halibut, King Crab Feast and Rosemary Herb Chicken.

Featured starters are the Quesadilla with grilled chicken, steak or shrimp, Tumblin’ Onions, Spicy Buffalo Wings (served by the dozen), Blue Cheese Garlic Bread and the house made soups.

“Everything is made from scratch,” Marazzo says.

The summer menu includes some lighter fare with more salads and lighter pastas.

The Old West continues outside where Washoe Flats hosts many outdoor events complete with costumed actors and gunfights. There are horseshoe pits, fire pit, outdoor bar, picnic tables and hay bales.

“We have lots of Old West theme parties,” he says.

Washoe Flats offers a large wine selection with offerings by the glass and bottle, along with a number of signature drinks including the Cowboy Cooler with Malibu rum, the O “asis” with Bacardi “O” and Washoe Coffee.

“Everyone that walks in the door is treated like family,” he says. “It’s personal because it’s ours.”

And while Marazzo says they are feeling the pinch from rising food costs, their guests won’t see that reflected on the menu.

“We made a conscious effort not to raise our prices despite the price of food. People make a conscious decision to come to us and we appreciate that,” he says.

Washoe Flats is open Wednesday to Sunday for dinner nightly at 4:30 p.m., with the bar open at 4. Dinner is served until 9, 10 p.m. on Fridays and Saturdays. There is often a waiting list on weekends, so reservations are strongly suggested for Fridays and Saturdays. They offer two private rooms and the outdoor event area that can accommodate up to 200 people. Washoe Flats is at 555 U.S. Highway 395 in Washoe Valley. Call (775) 849-1500 or visit www.washoeflats.com.

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