An interview with Lara Ritchie, Chef & Co-Owner

What made you decide to get into the business of food/drink?  Food is such an amazing conduit for the good in our relationships.  I can’t remember not being drawn to the many facets of preparing, serving and enjoying the culinary experience. . 

Why Reno?  The mystery of Reno is how it draws on the best of West has to offer. It is a magical gathering of people who are enjoying life and are game for the new, with an appreciation for the tried and true.

Why are you excited for Reno Restaurant Week?  We are excited to see what RRW restaurants create for the week.  Reno has some amazing culinary talent, often underappreciated, so we appreciate the offerings that are curated by this event.

What is one thing you’d like your guests to know about you and/or your establishment? Our deli chefs have been with us for 20 of the 21 years we have been serving the Reno area. They are true professionals and take great pride in consistently serving great meals.  And, dessert is important to our dining experience. 

How are you complying with safety guidelines for COVID-19? Our service staff in the retail store and in the deli wear masks. We have spaced the tables 6 feet apart. Each table has organic hand sanitizer. We are not putting salt, pepper or sugars on the table unless requested. We are cleaning with tables after each visit, as we always have. We are using disposable/one use menus.

2020 RRW Menu

Nothing To It menu

Author: Cheree Boteler