Centro Bar & Kitchen

Centro Bar & Kitchen in Reno, Nevada features a stylish setting with small plates, craft cocktails, and a lively, social atmosphere

After spending a lovely afternoon exploring the Nevada Art Museum, Sonni and I were ready to enjoy a well-earned dinner together. Thankfully, she had made reservations in advance at Centro Bar and Kitchen, which is conveniently located just a short stroll from the museum’s entrance.

A few minutes later, we were seated at a cozy table by the window, offering a clear view of the early evening streetscape—an ideal setting to unwind.

To start, I ordered the TOASTED PECAN MANHATTAN (Toasted Pecan and Vanilla infused Bourbon, Sweet Vermouth, Orange Bitters).

Unfortunately, it didn’t live up to expectations. It was watery, lacked balance, and simply fell flat.

I decided to switch things up and chose the MANGO TANGO (Tequila sub mescal , Mango, Habañero, Lime, Agave). With its mix of mango, habañero, lime, and agave, it was bright, smoky, and delightfully spicy – a much better fit for the evening.

We kicked off the meal by sharing the CENTRO BRUSCHETTA (Smoked Salmon, Borsin Cheese Spread, Arugula, Fennel, Radish, Roccuzzo Extra Virgin Olive Oil, Lemon Rosemary Sourdough from Beloved’s Bread). It was fresh, well-composed, and full of bright, layered flavors.

From there, each small plate built on the last. The CENTRO KARAAGE CHICKEN (Twice Fried Chicken, Yuzu Kosho Cabbage Slaw, Chili Crisp), with a zesty yuzu kosho slaw and a touch of chili crisp that added heat and depth.

Next came the SHAWARMA SPICED CHICKEN MEATBALL (3 Shawarma Spiced Meatballs, Lebanese Style Tomato Sauce, Hummus, Preserved Lemon Labneh, Roccuzzo Extra Virgin Olive Oil). They were tender, spiced just right, and incredibly satisfying.

The ROASTED CAULIFLOWER (Korean BBQ spiced cauliflower, kimchi hummus, pickled shitake mushrooms, and shaved radish) was another highlight. It was boldly seasoned with Korean BBQ spices and paired with tangy kimchi hummus. It offered a punch of umami and a great contrast of textures.

We finished with the PORK BELLY (Refried Red Beans, Tomatillo Salsa, Ricotta Salata, Plantain Chip), was rich, crispy, and perfectly seasoned. It was a standout end to the savory selections.

By the end of the meal, I was happily full. Every dish we ordered brought something unique to the table.

I left extremely satisfied – and very ready to drink the local beers that were waiting for us at Piñon Bottle Co.

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