About 50 years ago, the building that would become Postal Cafe was a gas station in Reno. In the early '70s, someone decided to pick up the whole structure and move it to Washoe Valley. Once the gas station ran dry, the building evolved over the years into a video store, a post office, and, finally, this community favorite of a caf?. The overhang that once covered gas pumps still stands, now shading outdoor tables. And though locals can't pick up their mail anymore?they could up until just recently?meals are handmade and hand-delivered to their tables.
Making food from scratch is vital to chef-owner Bella, who begins each day assembling breakfasts of pancakes, veggie- and meat-infused scrambles, and biscuits with housemade gravy. For lunch, she whips up a special dressing to drizzle atop reubens, tops hand-formed burgers with pepperjack cheese and green chilies, and roasts turkey and beef for sandwiches. Even customers who lick their plate clean should stick around for dessert?Bella graduated from Portland's Le Cordon Bleu College of Culinary Arts with a degree in baking and pastry arts. Every day, she bakes scones, brownies, cookies, and pies.
The cantina's colorful emblem displays its namesake, "three hombres," who all sport different facial hair but seem to share a single, spacious sombrero. This same blending of whimsy and tradition inspires Cantina Los Tres Hombres's signature margaritas and expansive menu of authentic Mexican dishes.
Natural light plunges through large picture windows, as tables populate with sizzling fajitas, massive burritos, and hearty combination platters overflowing with mesquite-grilled steak or chicken, fresh seafood, and crispy pork carnitas. Chefs add zip to their culinary creations with a variety of specialty sauces ranging from the smoky chipotle chili adobo to the rich and herbaceous butter, white-wine, and fresh-cilantro sauce. Salt-rimmed margaritas complement south-of-the-border morsels, and live acoustic tunes on Tuesday through Friday complement south-of-the-ankle foot twitches.
“Laissez les bon temps rouler” is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, “let the good times roll.” With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po' boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crayfish stand on their own. Servers, meanwhile, draw frothy mugs of beer or mix specialty cocktails and frozen daiquiris. The lively atmosphere attracts local jazz musicians for open mics and accomplished players for special sets or scat-sung renditions of the menu.
The scene is a classic American diner: uniformed waitresses walk past rows of booths, pausing to refill coffee mugs and set down towering stacks of pancakes. Large, sunlit booths provide parents and kids with a venue to converse or sign a treaty that finally ends bitter remote-control battles. Behind the service window, cooks bustle about the kitchen, whipping up generous portions of biscuits and gravy, three-egg omelets, and Mexican-inspired specialties—including chilaquiles, eggs with chorizo, and giant breakfast burritos. Come lunchtime, kitchen staffers turn their attention toward hearty burgers, hot specialty sandwiches, and chicken-fried steaks.
An irresistible amalgamation of South American and Mediterranean flavors, chefs manifest the innovation of Angelicas Italian & Mexican Restaurant when ladling tomato sauces onto hearty pastas served alongside stuffed tacos and burritos made from scratch. The friendly staff pours glasses of wine, which you can waft as often as you’d like and complement the likes of lasagna and Mexican seafood soup. Additionally, you can introduce little ones to international fare through a kids' menu or enjoy meals within the comfort of your own panic room after ordering carryout.
The cuisine forgers at Black Rock proffer a menu of imaginative gourmet pizza, delectable sandwiches, and pasta. Enliven weary taste buds with an appetizer, such as the rattlesteaks—a mélange of buttermilk-marinated sirloin steak, chipotle sauce, and ranch dressing ($5.99). Entree options include 30 signature pizza varieties that range from the cowboy poetry, a fusion of smoked tri-tip, crumbled bacon, and mushrooms under an asiago cheese roof ($18.49 for a large), to the brush fire pizza, a hand-tossed wonder engineered with house-made turkey sausage, peppers, smoked onions, and habanero cheese ($18.49). Leaving no stomach unfilled, Black Rock also offers kid-friendly fare including personal pizzas ($4.49 each) and orders of crispy chicken nuggets ($4.49).