Participant: Washoe Public House
by Johnathan L. Wright
Chef-owner Brett Moseley, who has bused, washed, served and bartended, has a (dining) room of his own with Washoe Public House just south of downtown.
Brett’s creative locally sourced menu offers grilled asparagus with local C Bees High Desert Honey, broiled unagi rice bowl among clean eating items, salmon fish and chips with Asian slaw and a weekly cut of local grass-fed beef.
“We cook everything from scratch,” Brett says. “We really make everything we can in house and work really hard to showcase local products and seasonal vegetables.”
Reno Food & Drink Week Menu
A Taste of New Orleans
bayou grits with crawfish, blackened alligator and a cornmeal fried oyster