Great Basin Brewing Co. -- Sparks, NV (Brewery)

Considered a "mini" chain, the four locations around Nevada don't seem to be enough considering the hustle and bustle of the two locations I visited (Reno: 5525 S. Virginia St., and Sparks: 846 Victorian Ave). The main menu is almost the same at every location, but there's just enough variation with certain items or specials to make a good case for each spot.

The service is easy going but still accommodating, and I didn't worry about showing up in my sweatpants. But relaxed culture aside, these folks are serious about sustainability and serving food made from local, good quality ingredients. The beef is grass fed, but finished on the spent grain used in their beer making, preventing waste, and supporting the circle of life (of beer). This is a place that makes me feel good in my stomach and my heart.

https://www.greatbasinbrewingco.com/

Here some of the things I've enjoyed.


Albondigas. This was the special soup of the day at the Sparks location. This small cup was still hearty enough, with beef meatballs, fresh onion, carrot, celery and parsley. The broth was savory with a bit of canned tomato and the rice in the meatballs helped soak up the broth. A nice option for a light lunch.

Chicken Wings. The options of house-smoked bone-in or crispy boneless wings was something I don't normally see. I opted for the bone-in, coated half with lemon pepper and half with bbq, then opted for buttermilk ranch as the dipping sauce. The customization process of the wings order made this a fun choice. The wings themselves were delicious, as wings normally are. Crisp on the outside with juicy meat on the inside.

Onion Rings. These were stellar rings. Coated in their Wild Horse Ale batter, these were crunchy to the last bite, with sweet onions on the inside and not a drop of extra greasiness. The buttermilk ranch dipping sauce served in a shallow, wide bowl was also a nice touch.

Brewery Platter. If there's a way to customize my meal, I will probably choose that option. My choices were pork belly with hot honey, smoked ribs with BBQ Sauce, pig wings with sweet chili, icky beer brat, and jalapeño cheddar sausage. My favorites were the tender and succulent pork ribs, juicy brat and flavor-packed sausage. The horseradish on the side was properly nose stinging. The house pickled onions, which got a bit lost in the image, were also tangy and had a great crisp to them. I used the other meats to make a soup the next day, which was also very delicious.

Crispy Fish Tacos. These wild Alaskan cod pieces were dipped in their Wild Horse Ale batter, then deep fried. The name said it all: "crispy". The fish inside was moist and flavorful, and the cabbage slaw, chipotle dressing, and soft flour tortillas were all house made. A numerous selection of sides were also available. I opted for a light side salad on this day, as three tacos were very filling. 

BBQ Chicken pizza. This 8-inch x 10-inch Detroit-style pizza was pretty tasty. The crispy cheese around the edges were a little extra crispy, but the pile of toppings will give any cheese lover a run for their money. The bbq sauce was a little sweet, but mostly savory, the melted mozzarella dripped through the edges of each cut piece, and the grilled chicken, red onion, and cilantro brought everything together very nicely. All of this was atop a chewy, thick crust. 

Most folks would visit one of these locations for the award-winning beer, but I am more than happy to partake in their excellent food options and will continue to try different items, as I feel I cannot go wrong with anything at any of these locations.

 

Ajja -- Raleigh, NC (Mediterranean cuisine)

This was a literal hidden gem. Located at 209 Bickett Blvd., it took a few circles to find this residential house that was converted into a restaurant, but once it was found, the customer service, ambiance and food was stellar. Our tardiness for our reservation was excused and the friendly enthusiasm to answer any question or refill any beverage was genuine and appreciated. 

The atmosphere was different in each dining section. There was a star-view outdoor space, a brighter plant-filled area and a dimly lit cozy section, which was where I dined, with no complaints. The ever-changing menu followed the season, and each dish was described simply, but everything that appeared to the table was so much more than expected. This is now on my list of favorite restaurants in the country.


https://www.ajjaeats.com/


Here are some of the things I've enjoyed.




Juschu. Made with tequila, fresh lime juice, just enough honey and a few drops of Angostura bitters to add balance. This was highly drinkable, with just enough tartness, sweetness and booziness to pair very nicely with any food.

Warm Marinated Olives. A nice, briny way of opening the palate. Tossed with a bit of citrus, fresh rosemary and olive oil, these were plump and tasty olives. 

Lamb Croquette. A hockey puck-sized portion of potato and tender lamb. This tasty morsel was formed, encrusted with panko and fried until golden and crispy. The herb schug added a delicious and fresh vegetal aroma that contrasted nicely with the tender mixture inside, and the few drops of tomato chutney enhanced the savory aspect of this dish.

Kuku Sabzi. This was like a frittata like I've never seen. Filled with a lot of chopped soft herbs, spinach and walnuts, these flavors were accentuated with earthy fenugreek, creamy labneh, and a savory and sweet tomato chutney.

Warm Moroccan Hummus. The expectation was a simple dip. What was presented was a complex array of components, each with a separate preparation method. The bottom was the chickpea hummus, which would have been delicious on its own. But this was topped with marinated sweet peppers, savory and nutty tahini yogurt, tangy pickled sumac onions, crunchy and whimsical corn flakes, gently spicy chili oil, sweet sultanas and poppy seeds. The house made, warm Turkish bread was crusty on the outside, chewy and fluffy on the inside.  

Carrot Houriya. For those who prefer their veggies to taste somewhat like a dessert, these caramelized carrots were made for those with a sweet tooth. Honey was added to long-cooked, shredded carrots. This was then crowned with aromatic Urfa peppers, creamy and slightly tangy soft goat cheese, sautéed fennel, and crunchy toasted almonds.

Spare Ribs. These ribs were finger-licking good. The North Carolina pork was cooked until toothsome but tender, brushed with a sweet and savory peach amba tamarind glaze. The cooked cabbage added a flavor and textural contrast, and the fresh mint and chives gave each bite a nose-tingling fresh aroma.

Winter Salad. This was a delightful plate of Savoy cabbage, grilled chicories, and laminato kale. The dressing of honey, lemon and herbs tempered the bitterness of the strong cruciferous vegetables without overpowering them completely. The candied dukkah, mint and pickled red onion added a very diverse array of flavors and textures.

Dayboat Shrimp. This was an expertly prepared plate of seafood. The shrimp were snappy and fresh, perfectly seasoned with harissa and thoughtfully paired with al dente Sea Island rice peas, fresh and zesty mustard greens, and fragrant wild rice. 

Lemon-Saffron Posset. I am a bit of a sucker for any dessert that resembles a custard and this was another delightfully presented dish with hits to all the taste buds. The posset had the perfect texture, not too soft, but not too firm and was balanced with the lemon tartness and sweetness. The apricot persimmon sauce was just enough, the candied blood orange and kumquat was pleasantly surprising, the brûléed meringue made a gently sweetened cloud look and feel overly indulgent and the toasted almonds mixed it up with a wonderful crunch.

This was an incredibly memorable and interesting meal in a very memorable and interesting restaurant. The innovative flavor and textural combinations and presentations will keep this establishment on my list of favorite restaurants in the U.S.