We’re thinking of cozy evenings on the patio (under the heaters), sipping one of our favorite Fall cocktails and it’s coming up soon. Try an Old Fashioned flavored with apple, maple and spice, a Hot Pumpkin Buttered Rum, or the iconic Coffee Adele. The Piazza Picon is our take on the definitive Nevada Picon Punch. Or, if you like your drink with a little bit of sweetness, you’ll love our Salted Caramel Martini, sure to become a classic. In addition to Piazza’s Specialty cocktails, bartender Mike Lloyd is always happy to make your personal preferred concoctions, too.
Look for some great new additions to our wine selections. Boneshaker Old Vine Zinfandel, sustainably cultivated from Lodi, has become a customer favorite already, the first sip revealing a bright, delicious, fruity wine with smooth tannins and a lingering finish. Decoy Limited Cabernet Sauvignon from Napa Valley is a stunning wine, rich, intricate and delicious. King Estate Pinot Noir from Oregon’s Willamette Valley exudes flavors of ripe red fruit, with sweet oak and a hint of vanilla from barrel aging. And, although cooler weather tends to turn us to these red varietals, our best-selling rosé, Armas de Guerra Mencia Rosado from Spain is a great accompaniment to many Fall food favorites.
As happy as we are for the start of “sweater weather,” we’re super excited about the return of some of our heartier seasonal dishes, like Braised Short Ribs, Cheese Fondue, Smashed Potatoes, and our ever-popular Lamb Pops served with a Blackberry Brandy Sauce. We know Chef Dan Burnham has some new recipes up his sleeve, and we can’t wait to try them! Paying homage to the end of the Farmer’s Market bounty, he is cooking up big batches of Blackberry Preserves and Fig Jam that we can savor all season long.
Chef Dan’s Lamb with Blackberry Brandy Sauce
We are very lucky to have some amazing local ranchers like Borda Farms to provide us with amazing lamb, so we recommend that you go to your favorite local butcher (like Butler Meats!) and get some of their great Nevada-raised lamb xhops. Season with salt and pepper and grill or saute to your personal liking — we like a “perfect” which is a beautiful medium rare.
Blackberry Brandy Sauce
4 ounces Blackberry Preserves
1 ounce Brandy
1 ounce Butter
Add all ingredients to a small saute pan and whisk together over medium heat for 2-3 minutes. Pour over prepared lamb chops, top with crumbled Gorgonzola cheese, garnish with fresh rosemary and Enjoy!
Robin Shriver is Food and Beverage Manager of Piazza Restaurant.