La Cucina UPDATE - Reno, NV

I'm still quite pleased with this place. 

They make some simple stuff, but it's simple in a really nice way. The Calamari Steak Strips, for example, are exactly that. A sizeable slab of squid, sliced into strips and breaded with a cheesy crumb. The squid is super tender, and the crust isn't crunch but rather, it's all soft from soaking in olive oil. I've never had squid prepared like this, but I don't have any complaints.  

The Shrimp Scampi was also exactly that. Fresh shrimp, a splash of garlic over fettuccine. A bit bland, TBH, but definitely not bad. 

The Grilled Cheese was off the kid's menu. Good bread, good grill lines, though the world's pickiest toddler never touched it. 

Pasta Primavera is a pleasant surprise. The house-made pasta is perfect, and the combination of spinach and lemon adds a lot of citrus to the dish. White wine and olive oil brighten it up some more, and they weren't shy about adding so much garlic it's almost spicy. Plenty of textures and flavors with a mix of meaty portobello, acidic artichoke, sharp sun dried tomatoes, and tender asparagus. I love how bold and bright they make this usually-boring dish, though they could do a little better with the green beans. 

Hey, this was fun. The big flavors and fresh veggies in my pasta were a nice break from the heavy meats we've been having. Still a nice place to go. 

La Cucina Italian Eatery - Reno, NV

I don't know what to say. It's all good, just good. 

Starting with a fun non-alcoholic drink selection, I've never had Almond Italian Soda before, and I like this flavor. It's nutty without going nuts, and it's smooth without being too milky so you can still have it with the creamier sauces.

The Porcini and Truffle Ravioli is hearty and satisfying; standard Italian goodness in the best way possible . The ricotta is like cotton, and the cream sauce is compact with an effusion of truffle that tastes like a treat.

There's a fulfilling Chicken Parmigiana, a fantastic iteration of a favored classic. The chicken is tender with a just-right coat of breading, and the strings of mozzarella play on an energizing marinara. This sauce is so tangy-tomato, and the side of spaghetti has a texture that is textbook perfect.

Nailed it. Last meal in Reno before we hit the road, and this one will hold us over for the 395. There'll be plenty to revisit next time we're in Reno, and La Cucina just made the list.