FoodWineArt Insider: What’s new in our region?

MEZCAL AT GOLDEN ERA
“Barely a month passes without a Mezcal bar opening in some American city,” The New York Times wrote in May. Now the Golden Era lounge in Nevada City has launched a new cocktail class to discuss and explore the agave-based spirit, a smokey cousin of tequila. The course is taught by bar- tender Eric Giardina. Eric also is a partner of the Golden Era and owner of Puro Burro, which offers tours to Oaxaca to visit Mezcal distilleries. GoldenEraLounge.com

TREATS EXPANDS
This summer, Treats, known for its artisan ice creams, is relocating to a roomier, more visible space at 210 Main Street in downtown Nevada City, the former Shaw’s Antique building. Its new location is near the Nevada City Farmers Market, now open year-round; Three Forks Bakery & Brewing Co., and Wheyward Girl Creamery—a foodie corner. TreatsNevadaCity.com

MATTEO’S PUBLIC NEW MENU ITEMS
The popular pub in Nevada City has some imaginative new menu items: Coq Au Vin; chicken picatta; Asian salad (organic salad mix topped with fried won ton, oranges, green onion and cashews with a sesame citrus vinaigrette); and a vegan house-made beet burger (made with beets, organic brown jasmine rice and walnuts with an herb-garlic seasoning, served on an onion roll and topped with roasted garlic aioli). Also new: half sandwiches. MatteosPublic.com

WILD EYE PUB
A restaurant and bar is planned for 535 Mill Street in Grass Valley, where the Swiss House had been located. It will be a multi-use venue with a rustic-industrial-artisan look and feel, anchored by a local-foods eatery, pop-up supper club, pub and an event space, according to its owners. It hopes to open this summer. Facebook.com/Wild-Eye-Pub

SHORE ROOM IN RENO
The Renaissance Reno, a 214-room hotel that used to be the Sienna, is now open. Its Truckee River-front restaurant is called the Shore Room and the chef is Jacob Burton, from Stella restaurant in Truckee. Chef Jacob’s creative menu includes an heirloom and burrata salad with vierge tomato sauce, a flat iron steak atop wilted kale, halibut filets buoyed by bread salad, and beignets with cardamom moca. See their Facebook page.

 (Photo: Joanna Pinneo)

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