Whitney Peak Hotel is unveiling a new restaurant concept, Café Whitney, as it approaches it's seven-year anniversary in Reno. In keeping with the hotel’s brand to deliver a unique guest experience, Café Whitney has updated its menu to better reflect gastronomical trends, local flavors in season, and preferences of its hotel clientele, Reno locals and visitors to the Biggest Little City.
With the hospitality industry beginning to open back up, it was an ideal time to take a fresh, new look at our food and beverage operations, said Eric Olson, General Manager for Whitney Peak Hotel.
The restaurant will not only provide breakfast and dinner service seven days a week, but it will also serve as the base of operations for catering for Whitney Peak meetings, banquets and special events throughout the property. At the helm of Café Whitney is Executive Chef Christian Flores, who brings 13 years of experience in restaurant and catering kitchens to his role.
“My vision for Café Whitney is to have a balance of family-friendly dishes, including salads, burgers and sandwiches, pasta dishes and made-to-order pizza, with unique international dishes, including Karaage (Japanese fried chicken), Albondigas (Mexican meatball soup) and street tacos.”
Chef Flores has also included several vegan and gluten-free menu items, including an Impossible Burger and vegan spaghetti and meatballs. The hotel invites the public to join in on the restaurant’s Grand Opening celebration, Thursday, April 15 through Saturday, April 17, where patrons can enjoy live music nightly, a 50 percent discount on drink specials, and a 20 percent discount on all food orders with a social media shout-out. The restaurant will also offer free valet parking and photo ops. Guests are strongly encouraged to make reservations as the restaurant anticipates reaching full capacity each night.
Reservations can be made through the website (www.cafewhitney.com) or by calling (775) 398-5456.
The schedule of live music is as follows:
• Thursday, April 15 | 6-9 p.m.: Adam Springob
• Friday, April 16 | 6-9 p.m.: Grace Hayes
• Saturday, April 17 | 6-9 p.m.: Greg Gilmore