When you find a really, really swell place to eat, you just have to tell your pals, right? Oh, you thought I was gonna be talking about what really went on at our #Reno event? Like, what I said and what she said? Oh, sorry, no, that will be in the next blog post. This one is about a tiny deli named #Dish, tucked in a nondescript little industrial space at 855 Mill Street, #1C. Which kinda makes me wonder if any chef ever imagined their life’s work, the delicious fruit of all their labors, having an address like “855 Mill Street, #1C, Reno, Nevada.”
I shouldn’t even be telling you all about Reno, because some of you are gonna check it out one of these days and fall in love and buy up all the best real estate. But that’s another blog post, too.
Right now, we’re gonna talk about Dish. Why? Because not only was the quiche the best I’ve had in the United States, but the tables are covered with adorable oilcloth covers, kinda like your grandma would do if you had a cool grandma. There’s sweet art on the walls. The chairs are cane and bentwood, just like they ought to be, mixed with a couple of booths. There are random Christmas lights strung across the room.
The cupcakes had plastic wrap over them because they’re real cupcakes which will go south on you if they’re not covered.
In fact, the whole joint is real. This is not some franchise designer’s idea of how a diner oughta be, this is one or two people cooking great food, then putting some oilcloth on the tables and stringing up some lights.
The lovely B had discovered Dish, which is also a catering company, and wanted me to experience it with her right before I hit the road for home. So glad she did. Great local, fresh ingredients. Unpretentious but “current’ menu. Good food, nice folks behind the counter. Great tea selection. And a room you’re happy to sit in. “These are a few of my favorite things.”
You may have noticed we’re telling the story about the Reno Retreat backwards. So, next up is more about what went on before everybody left!
Leave a Comment
- BIRTHDAY PERFECTION
- RENO DISH, PART DEUX