Briscola in Reno’s Grand Sierra Resort, named for a traditional Italian point trick-taking card game, conjures up a Roman-style social club right down to the espresso-colored leather chairs, creamy paint palette against rustic exposed brick walls, and scattered lighting diffused through linen shades to create a warm, welcoming ambience. Hanging in the lounge are classic Italian film posters in playful 50’s and 60’s Technicolor-style, while the retro-modern graphics of spirits ads from the 20’s lend a rakish vibe.
The dining room with vaulted ceiling is almost like eating in a wine cave, where an over-sized wooden table used as meat station takes center stage. Under the direction of Executive Chef Dave Holman, a California native whose career started as a culinary student in the landmark Aureole, the menu promises “abbondanza” in crowd pleasers like hand-cut spaghetti Chitarra Del Mar with shrimp, scallops, mussels and clams glazed in a spicy lobster broth. Briscola is designed for “le dolce vita”—the good life.
Briscola Executive Team
Executive Chef: David Holman
General Manager: Chris Schiavone
â€‹Event Sales Manager: Rebecca Vowels