Here are some of the things I've enjoyed.
Honey Bakery
403 Keystone Avenue, Reno, NV
A small family owned and operated Chinese bakery with goodies galore. During my 15 minute wait for my savory items that were being steamed to order, I observed many patrons stopping by just for bubble tea and milk tea made with fresh fruits. I opted for the dim sum items, which were all fantastic.
Pineapple Bun. Fluffy and soft on the inside, this bun is named for the pattern of the topping and does not actually contain any pineapple. The contrast of fluffy inside and the sweet and crumbly texture on the outside made it a delight to eat.
Shu Mai. One of my breakfast favorites, these little pork and shrimp packets were savory and had the perfect soft texture with notable chunks of meat. Perfect for one big bite, these can be eaten as a small snack or as part of a larger meal.
Har Gow. My other breakfast favorite, these are filled with snappy shrimp and tender bamboo. The wrappers are a bit translucent from the starch and they have a wonderful chew. The filling was seasoned just right and also made for a fantastic one bite.
Carlilos Cocina
415 S Rock Blvd., Sparks, NV
The namesake on the defunct neon sign says "Landrum Cafe", but the food served at this 25-seat diner is all Carlilos. The large portions of vibrant plates stick to your ribs all day long and the Latin flavors that taste like home cooking provide that comforting feeling. The affordability of the meals and friendly service are also noteworthy.
Breakfast Burrito. House made chorizo, scrambled eggs, cheese, onions, tomatoes, rice and beans were stuffed into this grilled flour tortilla. The amazing thing about this burrito was the topping. Whatever they were not able to stuff inside was placed on top along with fresh avocado, enchilada sauce and cilantro. Grilled potatoes were also served on the side as well as a pickled jalapeno. Savory, saucy and satisfying.
Chilaquiles. Using fresh corn tortillas, these were "fried" on the griddle before it was mixed with sauteed onions, enchilada sauce, scrambled eggs, then topped with cheese, tomatoes, cilantro and avocado. Served with seasoned rice, grilled potatoes, and a pickled jalapeno, this was also a hearty and delicious dish.
Pine State Biscuits
200 S Center Street, Reno, NV
An Oregon staple for more than 10 years from three North Carolina natives, this is the first location outside of the Beaver State. Given how fast this place runs, one may not think that everything is made from scratch. The assembly line style of ordering and the self-serve, self-bused tables keep the prices reasonable and the speed in which biscuits are consumed on high gear. But once you take your first bite, the whole world around you will appear to slow down.
https://www.pinestatebiscuits.com/
Blueberry Basil Poptart. The crust was a bit of a hybrid of pastry and bread. It held together well but also had a bit of that enjoyable crumble. The seasonal filling of blueberry and basil was fresh and substantial. I loved how they let the natural sweetness of the fruit remain. It balanced very well with the sugary frosting and streusel topping.
Fries. It may seem like fried potatoes may not be worth talking about, but it's very difficult to do this seemingly simple food well. These tasted as if they were fried in fresh oil, they were not greasy and they had that perfect texture of crisp on the outside and mash potato on the inside. These were also great dipped into their house made habanero hot sauce.
BBQ Biscuit. Their flaky, buttery, hot biscuit was piled high with house smoked pulled pork, Carolina style bbq sauce and house cole slaw. The meat was savory, tender and juicy, the sauce was balanced with sweet and tangy and the crunchy slaw gave it a great textural contrast.
House-made Habanero Hot Sauce. It's always nice to find a really good hot sauce. If it's freshly made without preservatives, that makes it even better. This one had great flavor, a fair amount of heat (for my taste) and left a nice warmth throughout after each bite.
McIsley. The same buttery, flaky, hot biscuit was loaded with a substantial piece of fried chicken with pickles, mustard and honey. I opted to add a fried egg, which gave it another type of sauce with the runny yolk. The fried chicken was juicy and seasoned well and all the other components balanced this sandwich with sweet, tangy and crunchy.
1601 Water Street, Minden, NV
I've not seen this depth of commitment and investment in a distillery before. The sheer size and scope of all the areas these proprietors have developed; the lengths taken and care put into each aspect of distilling was very impressive. From restoring and revamping historic buildings to growing their own grain to even building a temperature and humidity controlled aging room. It was clear they take their job very seriously, while still making it casual and comfortable for each visitor. They even have restored classic vehicles around the property, which is a fun area to take a stroll.
https://bentlyheritage.com/
Flight.
Vodka (left). Throwing all the rules of tasteless and odorless out the window, this had actual flavor. Made from oats, this vodka had a silky mouthfeel, a sweet finish and was intended to be a sipping vodka.
Gin (middle). A forward citrus aroma from lime and lemon permeated the majority of the flavor in this gin. The other accents were juniper, coriander and angelica. A wonderful mix of botanicals as well as a clean, sweet finish.
Aged Vodka (right). This was a very interesting and delicious aged spirit, unlike I've ever tried before. That same silky mouthfeel had some smoky, fruity notes from the Spanish Oloroso sherry oak casks. This made a great old fashioned.
Old Fashioned. Made with their aged vodka, this was everything like an old fashioned and also nothing like an old fashioned. A familiar mix of ingredients with a different taste and mouthfeel. It was lighter, the smoke was more subtle with some of the fruit aromas coming from the house made infused cherry as well as the vodka itself. Clean, balanced and smooth.
That's Amore. Made with their very fine aged vodka, cold brew coffee, gold-dusted raspberry, vanilla syrup, and half & half. This was like an adult cappucino with fruit. The coffee taste was definitely present and the other ingredients were balanced with just enough sweetness to carry me through to the last drop.
Haru
5210 Longley Lane, #500, Reno, NV
In a non-descript strip mall, this was a surprisingly authentic ramen restaurant. Open since 2018, this is a fairly new restaurant with this type of fare in Reno, and the accolades have been nothing but positive since its inception. I was very comforted and pleased by the big bowls of slurp-able noodles and rich broths.
Karaage. Juicy, well seasoned and cooked until just done, these chicken pieces were dredged in a bit of potato starch before frying to get them extra crispy on the outside. The simple condiments of japanese mayo, chili mayo and lemon brought out the savoriness of the meat. The pickled daikon cleansed the palate nicely after all the chicken was consumed.
Galbi. Typically a Korean staple, this was an appetizer-sized portion that had all the right notes of sweet, savory and salty from the marinade. The char also added a nice texture. A nice cut of beef, these were moist and flavorful.
Kuro Ramen. This ramen was made with pork stock and included tender pork belly, a custard-like 6-minute egg, crunchy beansprouts, wood ear mushroom, fishcake, fresh green onion, seaweed and umami-packed black garlic oil. The hot broth was full of savory goodness and every component in this bowl was expertly prepared.
Miso Ramen. This satisfying bowl was made with chicken stock and miso. In the bowl were succulent pieces of pork belly, a perfectly cooked 6-minute egg, beansprouts, enoki mushroom, fishcake, green onion, corn and seaweed. The simple chicken stock was amplified in flavor with the inclusion of miso and as with the previous bowl, each component was well made, nicely presented and delicious.
Overland Restaurant & Pub
1451 US Highway 395 N, Gardnerville, NV
This was a very "western" looking establishment in an historical building originally build in 1902. It was initially used as a meat market, then later used as a hotel, restaurant and pub serving the local basque sheep herding population. In 2015, it was renovated and expanded into the restaurant and pub it is today serving all populations in the Carson Valley area and doling out delicious food and tasty cocktails.
https://overlandrestaurant.com/
The Bee's Knees. Made with gin, honey and lemon, this was a well-balanced cocktail with the right sweet, sour, boozy mix to make my mouth very happy.
Meatballs. Three delicate balls of pork and beef, these were tender, flavorful and everything I want a meatball to be. The savory marinara was rich and well seasoned, and the sprinkle of parmesan over the top gave it a nice salty, cheesy adornment.
Onion Rings. A fantastic beer batter coated these thick-cut rings. Crunchy on the outside and sweet on the inside, these were a great side.
Bison Burger. This was a huge, drippy, juicy mess of a burger (which is a good thing). The bison was perfectly cooked and the tangy and sweet BBQ sauce, crispy onions, crunchy applewood smoked bacon and oozy cheddar cheese added to the glory between the buttery brioche bun.
Condiments for Sausage Platter. I love it when the condiments are specific to a dish and they are served on a separate plate. The cucumber pickles and sauerkraut were snappy and tangy and the mix of yellow and grain mustards added to the diversity of tastes, textures and flavors of the accompanying dish.
Sausage Platter. A hearty plate of calabrese, bratwurst, and chorizo, each sausage was distinct in flavor and texture. They were juicy, meaty and paired very well with the condiments and roasted potatoes.
Key Lime Cheesecake. I thought I was too full for dessert, but the cheesecake called to me. A nice layer of tart lime curd was sandwiched between layers of luscious, rich cheesecake. The berry compote around the plate also added to the balance of flavors on this well made dessert.
Unfortunately, I did not get through my long list of places to try. That only means I will have to come back for a second helping of Reno's delicious eats.
