Centro Bar & Kitchen -- Reno, NV (Worldly-influenced small plates)

I am amazed and disappointed that I only recently discovered this restaurant, even though it has been in Reno since 2015. Located at 236 California Avenue, this non-descript, easy-to-miss space houses big flavors on small plates, and their rotating, seasonal menu allows for a myriad of tasty dishes all year long.

I almost walked into the wrong door, but when I got into the correct place, I was welcomed warmly by the hostess and seated promptly. I was delighted to see microgreens growing in trays on a shelf in the bar area and that was the moment I knew this was going to be good. 

I tend to ask many questions about food I enjoy, and the staff and kitchen were happy to answer all my questions. I did not expect such an upscale experience, but was made to feel very comfortable in my casual clothes all the same.

https://centroreno.com/


Here are some of the things I've enjoyed.




Slow Roasted Harissa Carrots. A simple root should not be this delicious. Perfectly cooked, al dente carrots were tossed in a gentle coating of a tomato-harissa sauce. This gave it a nice savory and not spicy seasoning. The herbed labneh was thick and rich with toasted pistachios that gave this a wonderful texture, and the fresh herbs added a nice aroma. As if that wasn't enough, a light sprinkling of Ricotta Salata over the top finished the plate beautifully. 

Shawarma Spiced Chicken Meatballs. Three delightful balls of juicy, moist chicken were nestled in a bed of Lebanese-style tomato sauce, which was atop a bed of sumac-seasoned chickpea hummus. The adornments of preserved lemon, dollops of labneh, baby cilantro and a healthy drizzle of Roccuzzo extra virgin olive oil turned a simple-sounding dish into an experience.

Miso Pork Belly. These fatty pieces of pork were slowly braised in a savory miso, then seared until a bit crisp on the outside. The chilled ginger carrot puree was a vibrant color and smooth as silk, with sweetness from the carrot and a bit of savory tingle from the ginger. Their version of a nori tsukadani was very pleasantly and gently meaty. I enjoyed playing with different flavor combinations with each bite. The additions of yuzu pickled daikon added a nice acidic balance, the shiso salsa verde gave it an herby freshness, and the crispy shallots and microgreens gave this a nice crunch, aroma and a lovely presentation. 

Sticky Ribs. These were not the type of wings one would get for game night. These were fancy, but still finger-licking good. The cook on these were just right, tender enough but still had something to sink your teeth into. The coating of a sweet chili sauce was not too sweet and not too spicy, but very flavorful. I also enjoyed the pickled carrots to help cleanse the palate between bites and the mint chimichurri added a fresh, aromatic contrast to the bold flavors. I also appreciated the option to add more ribs to the plate, which I probably should have done, but did not...this time.

Centro Karaage Chicken. This dish was so good, they had to put their name on it. This was twice fried chicken thigh with crispy bits throughout the coating. The typically-ignored garnish of cabbage was turned into a refreshing slaw with a light, zesty yuzu kosho dressing. The hefty portion of house made chili crisp added an earthy, umami quality to each bite, but without too much heat. A very delicious version of Japanese fried chicken.

There will be additional visits in my future. I will try to save room for dessert at some point, as their seasonal panna cotta sounded divine. 

Joyful Hainan Chicken & Bento -- Fremont, CA (Chinese cuisine)

This small, family establishment is a fairly newly opened sister restaurant to Joyful Dim Sum, which is just around the corner, in a small strip mall. Located at 43486 Ellsworth Street, this establishment produces delicious Chinese food with a focus on quality of ingredients. All the chicken is free-range, and careful attention is paid to all aspects of each dish. This includes re-heating instructions, if needed, to preserve the texture. This has become another one of my staple restaurants for high-quality food. 



https://joyfulhainanchickenbento.com/


Here are some of the things I've enjoyed.




Chinese Broccoli with Oyster Sauce. Crisp, crunchy and wonderfully bitter with a sweet finish. This dish requires, perhaps, an acquired taste, but if one enjoys regular broccoli, one will enjoy this super charged broccoli. The toothsome chew of each stalk is my favorite part, which I have enjoyed since childhood. 

Soy Sauce Chicken. Tender, juicy morsels of perfectly seasoned poultry. These include the bone, which I can appreciate, as meat always tastes better when cooked on the bone. The soy marinade is just enough to enhance the flavor of the chicken without the need for anything else. I also appreciated the option to get half a chicken, a whole chicken, or a single serving in a bento box with rice and cucumber. Definitely a winner.

BBQ Pork. Another one of my favorites, the cook time on this pork left enough for some chew, without it completely disintegrating with every bite. The sauce was balanced, with the right amount of sweetness and savoriness to keep the mouth watering. I used my leftovers to make myself a bahn mi sandwich the next day. Delicious.

Cantonese Style Braised Beef Brisket. More tender meat filled this container. This brisket had enough fat and tendon to make this a very enjoyable dish, at least for my palate. The gentle soy sauce-based seasoning was also just right. 

This is definitely not the place for someone who enjoys the high-impact flavors that come with chain restaurants that fuel their food with MSG, sugar and grease. The options for single-serve or family style have also given me the option to stop by to pick up something for dinner, in a pinch. I would highly recommend anyone give this place a try.

Perenn -- Reno, NV (Bakery & Cafe)

When I first discovered Perenn many years ago, there were only two locations in the state of Nevada. Now there are more than seven locations across two states, and they're still growing. It's amazing how the quality of food and customer service remain consistent throughout all their locations. 

So far, I've been to three of those locations. This visit was at "Rancharrah", located at 7750 Rancharrah Blvd, in Reno. This space is a bit small-ish, with open seating and if one doesn't get there before 10am, a long line out the door. But with the quick service, the wait isn't too long, and the reward at the end of the wait, is fantastic coffee and food.


https://perennbakery.com/


Here are some of the things I've enjoyed.

Cappuccino. My favorite go-to coffee drink. This on was made with the right amount of coffee beans with the right amount of full-fat milk and foam. A great way to start the day.

Plain Croissant. The word "plain" is just to separate the beginnings of tasty delights within the category of croissant, as Perenn makes and bakes enough croissant varieties to make one's head spin. This foundational treat had layers of flaky, then moist and buttery mouthfuls. 

Breakfast Sandwich. A highly customizable dish, I opted for the croissant bun on this day, but a house made English muffin, which I'm sure would have been divine, was the other bread option. The croissant was crisp and flaky, as all their croissants, and moist and buttery on the inside. Also in the mix was sausage, egg souffle and gently melted cheddar cheese. A bit dainty in size, but perfect for the one with a light appetite, who still wants to eat well. 

Turkish Eggs. A delicious plate of sunny-side up eggs that floated in a bath of whipped garlic yogurt. The other well-crafted accouterments were tahini sauce, warmed Aleppo Pepper butter, charred tomatoes, and addictively crispy chickpeas. The mint and dill herb oil added a lovely green color as well as aroma. The grilled sourdough bread did a great job sopping up all the juices and made this a fulfilling meal.

I would happily visit any of these locations again and again. The option for takeaway and delivery also makes this an easy choice for a weekend at home.

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 are 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.