2500 E. Second St.
Reno, NV 89502
Reno, NV 89502
- Hours: Dinner: 5:30 to 10:30 p.m. daily; lounge: 4 p.m. to midnight daily
- Cuisine: American Regional and Steaks
- Meals Served: Dinner
- Price Range: $$$$$ ($31 & up)
- Alcohol: Full Bar and Wine
- Restaurant Style: Fine Dining
Charlie Palmer is a celebrated chef with a hospitality empire that stretches from Manhattan’s Aureole (where he made his name) to Las Vegas to Reno to the California wine country. The clean-lined, retro-chic décor is design speak these days for “approachably hip” (especially with restaurants). An 18-by-21-foot, 2,000-pound chandelier that resembles metal shards tossed up and then frozen in mid-air anchors the room. The chandelier is crafted from thousands of steel “darts” by Brian Wagner, a metals artist and Grand Sierra welder, and Leia Tapia, a property operations engineer. Executive Chef David Holman (he also helms the kitchen at sister restaurant Fin Fish) changes the menu several times each season and sources ingredients from local producers. The restaurant serves certified Angus beef that’s been aged or dry-aged 28 days; cuts include New York strip, Kansas City rib-eye and, for carnivorous couples, a porterhouse for two. Short ribs, always a crowd pleaser, are cut from Wagyu beef raised in Oregon. A salad is built from asparagus, housemade duck prosciutto and tickling, feathery frisée; golden yolk spilled from a poached egg that richly binds the salad together. The lounge menu (served from 4 p.m. to midnight) features gastro-nibbles like bacon-wrapped dates and pulled pork sliders on fresh brioche. The staff look and move like there is serious business afoot with a constant stream of tableware to deploy and napkins to be folded while diners are away.