Fall and Winter Dining at Café Whitney

Cooler nights in Downtown Reno are a good reason to stay at the dinner table a little longer. Chef Christian’s fall/winter menu at Café Whitney gives you plenty to work with, from mushroom tartine and fried chicken to beef short ribs and paella.

Come by for a few starters, make an evening of it, or keep things simple with a sandwich. Here’s what’s new.

Start with a Few Plates

The Mushroom Tartine brings mixed mushrooms, leeks and tarragon together with puff pastry and parmesan cream. Veal jus adds richness, while arugula and truffle vinaigrette finish the plate. This is a good place to start if your idea of fall involves pastry and mushrooms. Ours does.

The Poke Nachos take a different direction: fresh ahi over wonton crisps with mango, serrano, cilantro, green onions and sesame seeds. Chili crunch and ponzu aioli bring the heat and tang. Order them for the table and see how long they last.

For something a little more familiar, the Fried Chicken starts with buttermilk-dredged chicken thigh bites, then adds hot honey, Calabrian chili aioli and celery pickles. There’s also Short Rib Arancini with mozzarella, parmesan cream and balsamic-tomato chutney. Choosing one is reasonable. Ordering both is also reasonable.

Settle In for Dinner

The Beef Short Ribs come with parsnip purée, crispy Brussels sprouts, red wine jus and orange gremolata. The Grilled Bone-In Pork Chop leans into the season with garlic mashed potatoes, seasonal vegetables and brown sugar-spiced apple chutney. Either one makes a convincing case for sitting down to a proper dinner.

If you’re in the mood for seafood, the Paella brings shrimp, clams and mussels together with chicken, Spanish chorizo, saffron rice and peppered tomato bouillabaisse. There’s a lot happening in that dish, and that’s the point.

The Pan-Seared Duck Breast is another one to look for, served with parsnip purée, roasted rainbow carrots, cherry bordelaise and toasted hazelnuts. You don’t need a special occasion to order it, but it works for those, too.

Or Make It a Sandwich

A good sandwich deserves its place in the dinner conversation. The Smoked Tri-Tip comes on a sourdough baguette with white cheddar, arugula, horseradish aioli and pickled red onions. It’s an easy choice when you want something substantial without making a whole production of it.

Make Your Dinner Plans

That’s a look at what’s new, but there’s more on the menu. If you’re saving room for dessert, the Sticky Toffee Pudding comes with salted caramel and vanilla bean gelato. We’d leave a little space.

Find us inside Whitney Peak Hotel at 255 N Virginia Street in Downtown Reno. Take a look at the full dinner menu, reserve a table and come hungry.

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