If You Haven't Tasted Wine in a Reno Restaurant, You're Missing Out

Plutarch undoubtedly would approve of the staggering growth rate of wine consumption in the US. According to an NPR report, “What America Spends on Booze,” wine sales rose from a measly 16.2 percent of total alcohol sales in the early 1980s to 39.7 percent in 2012—just eight percent away from the leading beverage of choice, beer. Wine has also replaced liquor as the second most popular alcohol consumed at home. Wine has indeed become “common to all,” though it may be that craft breweries are dominating the conversation. As such, you shouldn't be surprised if your favorite restaurant in Reno has a large wine selection on the menu. For instance, places like The Grill at Quail Corners has a variety of whites, reds, chardonnays, champagnes, and zin blends from the best brands in Nevada, California, and elsewhere. With a selection such as this, you may find it hard to pick that one wine bottle that suits your tastes, especially if you're trying it with a meal for the first time.

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Against Picky Eating Children: go to the Best Restaurants in Reno, NV

This guide may prove useful for when the entire family gets to dine in the best restaurants in Reno, NV, but any dining experience can turn sour if the quality of service is lackluster. Fortunately, reputable establishments like the Grill at Quail Corners are guaranteed to only serve the best food to casual diners and regular patrons alike. This could also be a good opportunity for parents to introduce new kinds of food for choosy little boys and girls so that they canlearn to eat different things. Clean tables, neatly-arranged cutlery, beautiful decorations, and even the smiles from the servers and chefs go a long way in satisfying any family. Only with such a pleasant atmosphere can a healthy dining experience with kids begin in earnest. Restaurants that offer fine dining in Reno always have a huge assortment of meals and drinks to suit anyone's taste; these experiences can make picky eating a thing of the past because kids can then associate good memories with various kinds of fo

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From Italy to a Reno Restaurant, the Pizza Started With the Margherita

"How much has the pizza evolved from simple Neapolitan food fare to part of a gourmet menu in a Reno restaurant? Like stews, the pizza can have just about anything on top; cheese, tomatoes, basil, meat, fish, veggies, and so on. It found its way into America in the early 1900s, eventually becoming one of the most iconic foods in the country. However, the pizza wouldn't have been made possible if it weren't for a simple flavor: the margherita. It all began after the unification of Italy in 1861 when King Umberto I and Queen Margherita paid a visit to the poor town of Naples in 1889. Of the flatbreads they enjoyed, the Queen enjoyed the pizza with soft cheese, tomatoes, and basil the most. Added the fact that the toppings somewhat reminded her of the Italian flag, the flavor was named after her. However, it took a World War for the pizza to take off in America, with the return of American servicemen from Italy."

http://grillatquailcorners.com/from-italy-to-a-reno-restaurant-the-pizza-started-with-the-margherita/

Chip In With Cioppino: A Seafood Staple at Restaurants in Reno, NV

"The roots of cioppino go back to San Francisco, but the credit for introducing the dish goes to Italian sailors from Genoa, a city in northern Italy. Nobody really knows how cioppino got its name, but the Genovesi cooked this dish in the same fashion. They would “chip in” whatever their nets caught that day and turn them into a tasty tomato-based stew. Of course, that's only a theory; its history prior to its debut in San Francisco is still shrouded in mystery. There are various versions of the cioppino; however, stews are flexible enough to have just about anything. Many recipes called for Dungeness crab and Little Neck clams, but several restaurants in Reno, NV like The Grill at Quail Corners like to be unique. They substituted Dungeness for king crab and Little Neck for manila clams. You can have cioppino anyway you want it as long as it has a seasoned tomato base. "

http://grillatquailcorners.com/chip-in-with-cioppino-a-seafood-staple-at-restaurants-in-reno-nv/