The 7 Reno restaurants that were on ‘Diners, Drive-Ins and Dives’

Check out the seven Reno restaurants that Guy Fieri drooled over on “Diners, Drive-Ins and Dives.”

On the Food Network television show “Diners, Drive-Ins and Dives,” host Guy Fieri travels across the county and pays a visit to some of the best “greasy spoon” restaurants in the United States.

As it turns out, seven of those destinations are located in the Biggest Little City.

From barbecue to Basque and sandwiches to sweetbread, check out the 7 Reno restaurants that were featured on Fieri’s hit show.

Butcher’s Kitchen Char-B-Que

7689 S. Virginia Street, Suite N

Run by a food-loving father and son, Char-B-Que was featured in the second episode of Season 31, “Family Meals.” During his visit, Fieri raved about the filet mignon sandwich (filet mignon is apparently his least favorite cut of meat). The episode also pays special attention to the rib tips and housemade Char-B-Que sauce. 

Char-B-Que is a Reno butcher shop and kitchen specializing in smoked meats and American BBQ, plus tons of housemade sides. The kitchen includes a rotisserie, open char pit, and woodfired hearth. Go for classics like a Cajun seasoned PoBoy or slow-smoked brisket sandwich or try something a little different like a BBQ burrito. There’s also a full bar, a diverse menu, and daily food specials.

Yelpers are fond of the smells when you walk in. They say it’s a good spot for the whole family.

Full Belly Deli

517 Forest Street; 3064 Mill Street

Sandwiched into the third episode of Season 31, “Off the Beaten Path,” Full Belly Deli is a Reno sandwich shop that serves huge portions (hence, full belly). For this episode, Fieri tried the deli’s biscuits and gravy burrito, stuffed with cheese, hash browns, sausage, house-baked biscuit, and chorizo gravy. Though he was concerned it would be too heavy, he instead called it a “must-try,” noting that the seasoning tied it all together.

Fully Belly Deli is the brainchild of two men who wanted to share their love of a good deli sandwich with the community. Now with two locations in Reno and one in Truckee, California, the restaurant has both breakfast and lunch menus with sandwiches, wraps, salads, and more.

Yelpers agree that you will leave here satisfied: “I can guarantee you that you’ll have a full belly after eating here!”

Gold ‘N Silver Inn

790 West 4th Street

The first episode of Season 9, “Surf n’ Turf,” saw Fieri visiting the oldest casual dining restaurant in Reno, the Gold N’ Silver Inn. The longtime diner, bar, and casino has been serving up its personal twist on American classics 24 hours a day for 60 years. In the episode, Fieri tries the lemonade pork chops and calls them “flavor city.” He also enjoyed the tri-tip sandwich in a mahogany sauce.

The menu at Gold ‘N Silver Inn has an extensive array of comfort foods and breakfast is served all day. Yelpers are thankful that the new owners have maintained the restaurant’s menu and “old-fashioned feel.” Some recommend sitting at the counter while others like to cozy up in a booth.

Louis Basque Corner

301 E. 4th Street

Louis Basque Corner is so delicious it has been featured on “Diner, Drive-Ins, and Dives” not once but twice, and “it has not lost its charm since,” according to Yelpers.

In the 11th episode of Season 1 “Triple D Nation: Smothered and Covered,” Fieri is sweet on sweetbreads. In the third episode of Season 9, “Globetrottin” he turns to the oxtail bourguignon, served family style. His favorite dish of them all, though, was the rabbit stew.

Louis Basque Corner was opened in 1967 by a Basque emigrant and his wife, as a testament to their Basque heritage. Today a new owner carried on the tradition of family-style seating, a traditional menu, pincon punch, and servers in authentic Basque costumes. Yelpers enjoy the value for the amount of food and being able to meet other diners.

Noble Pie Parlor

777 S. Center Street

In the 14th episode of Season 30, called “Pizza Plus,” Fieri focuses on the plus at Noble Pie Parlor, trying the award-winning wings. He claims that one wing at Noble Pie Parlor has the flavor of more than a dozen from elsewhere.

Specializing in East Coast-style pizza, Noble Pie Parlor makes its dough and sauce in-house from a 5th-generation recipe. The restaurant also has cocktail service and an extensive selection of craft beer. Yelpers compliment the consistency of the food and the diverse menu, which includes vegan and gluten-free options.

Washoe Public House

275 Hill Street, Suite 100

With a creative, seasonal menu and a fun atmosphere, Washoe Public House landed on the 15th episode of Season 30, “Bagels, Biscuit, and Boar.” The restaurant serves innovative dishes like the double elk chops in a cherry demi-glace, rock candy short rib poutine, and tempura tiger prawns. But it was the wild boar schnitzel that caught Fieri’s eye.

Located in downtown Reno, Washoe Public House caters to people of all ages, and with plenty of patio seating, it also caters to dogs. Yelpers appreciate the knowledgeable staff, local ingredients, and that the owner, Brent Ross, is truly passionate about his craft. In addition to the food, they have high praise for the bourbons and tequilas at the bar.

Yosh’s Unique Deli

85 Foothill Road, Suite 4

The very next episode, “Unique Eats” (Episode 16, Season 30) finds Fieri at Yosh’s Unique Deli, a specialty sandwich shop that is now run by a family’s third generation of deli entrepreneurs. Known for freshly baked Dutch crunch rolls, the deli roasts and smokes its meat in-house and buys produce from local partners, while also importing food and beverages from around the world. 

Build your own sandwich or try one of the classics, like Nana’s Meatloaf, the sandwich version of a favorite comfort food with grilled onions, provolone cheese, and tomato gravy.

Yelpers appreciate that Yosh’s Deli offers both healthy and indulgent choices, including homemade cookies. “Not only was the food phenomenal but the staff was fast efficient and friendly,” wrote one Yelper, while another said, “I’m so mad I didn’t try this place sooner.”

This article first appeared on Good Info News Wire and is republished here under a Creative Commons license.