Pinyon and Thyme

Pinyon and Thyme is the most carefully considered kitchen operating in Reno right now, running a strict tasting-menu format from a Victorian building on North Sierra Street. The sourcing perimeter is 200 miles: Nevada lamb, Pyramid Lake trout, Great Basin heritage grains, botanicals foraged from the Truckee River corridor. The menu changes every month. Nothing carries over out of habit.

The bar program is built to pair with the food rather than compete with it. House-fermented shrubs, foraged cordials, and a rotating selection of natural wines with particular depth in skin-contact and low-intervention producers. The dining room seats thirty-two. Two seatings, Wednesday through Saturday. Lighting is low. Service is formal in cadence but not in attitude.

Reservations open thirty days in advance and fill within the first few days. Budget three hours for the full tasting. If the drink pairings are listed as optional, they are not really optional.