An interview with Brett Moseley, Chef/Owner

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

I have been in the restaurant industry since I was 14. I’ve bused tables, washed dishes, been a server and a bartender. I love cooking and after working for so many other people I wanted to try and do it myself.

Why Reno?

I’m from here and I wanted to bring seasonal, local and high end ingredients to Reno because I felt there was a need. 

Why are you excited for Reno Restaurant Week?

Hopefully we can get back to business and this might help bring people and our community together.

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

We cook everything from scratch. A lot of places say they do but we really make everything we can in house and work really hard to showcase local products along with seasonal vegetables.

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

We have an aggressive cleaning schedule along with all the PPE and chemicals needed to provide a clean and safe environment. Our patio offers nice fresh air and spacious seating to ensure our guests comfort. 

2020 RRW Menu

Washoe Public House menu

Author: hungryinreno