An interview with Ryan Goldhammer, Owner

What made you decide to get into the business of food/drink? 

Food/drink is art.  It allows us to express our favorite type of art.  One you can interactively enjoy through every sense.

Why Reno?  

I came for college and fell in love with our community.  Mountains, forests, rivers, lakes, camping, music, and beyond.  What can you not love?

Why are you excited for Reno Restaurant Week?

Any time we can be involved with something that brings our community together, you’ll find us.

What is one thing you’d like your guests to know about you and/or your establishment?

Everything is made from scratch nearly every day.  We take great pride in creating an atmosphere for our working family and guests to enjoy food made with love.  You can’t fake that sort of thing and be successful.

How are you complying with safety guidelines for COVID-19?

Our staff wear gloves and face masks.  They are changing those gloves constantly.  Washing hands.  Sanitizing utensils and work spaces constantly.  We have a gravity flow hand washing station at the entrance of each store, and we had hand sanitizers installed by Cintas before the mandates even started.  We have our restaurants clearly marked with seating areas, and we have Hosts with seating charts to manage the chart and keep people from wandering and bunching up.  We also are encouraging the use of phones to view our menus and are encouraging non-exchange payment systems.

2020 RRW Menus

Noble Pie menu
Pignic menu

Author: Cheree Boteler