Madein Food & Drink Collective is a collaborative effort, blending talents from across Reno’s small business landscape. The owner of Black Rabbit Mead, Will Truce, and his wife, Rachel Macintyre, are working with Shawn Giordano, the resident chef, and his wife, Marcia.
With so many talents under one roof, the group offers three concepts: a coffee shop, a restaurant serving lunch and dinner and a robust bar. It’s easy to see how the team will master these feats given their collective experience and capacity.
The name comes from the restaurant’s dedication to championing local. The coffee, for example, comes from Reno’s own Forged Coffee Roasting Company. The menu, Roman in style, is curated by Chef Giordano, and Truce brings his cocktail skills to the bar, which features variations on classic cocktails as well as a few of the classics themselves—including an Aperol spritz you should rush to enjoy before the temperatures dip.
Madein seems to be doing just fine. If you call to get a dinner reservation—or use the Resy link on the website—you may find it a bit difficult to dine on convenience. That’s because everyone in town is clamoring to try the new Mayberry Landing spot. Madein has already created a buzz.
While new restaurants in this area tend to come in with a boom, we have a feeling the food will have no trouble luring back repeat business. If you don’t want to wait, enjoy an abbreviated menu at lunch.
The menu is short and sweet. There is a jumbo ravioli—yes, one ravioli—stuffed with decadent ricotta cheese and three more signature pasta dishes, including a savory rigatoni with a meaty Bolognese sauce and a hint of Calabrian chili.
The pasta with fennel cream sauce was my personal favorite—tight, spiraled noodles served al dente and covered in a not-too-rich fennel sauce free of any black licorice flavor.
In addition to pasta, diners can choose from a few flatbread pizzas and starters. There are always specials available, too, including (currently) a black truffle gnocchi with rich, umami flavors and a mushroom iteration of that oversized ravioli.
If you’re looking to sip on something transported from the mind of Truce and perfected by his staff, headed by bar manager Jesse Silva, the Aurelius Marg is top of mind, made with a blend of hibiscus and star anise simple syrup.
Regardless of what you drink, there’s almost always something local in your glass. The bar is stocked with favorites from Frey Ranch, 10 Torr and Verdi Local Distillery. There’s even Cemetery Gin out of Virginia City, which feels perfect this time of year.
If you want something creative without the alcohol, consider a hibiscus-rich Dinosaur Jr.
Ingredients are also often sourced from Northern Nevada purveyors, including ripe tomatoes and other produce from Prema Farm and mushrooms from Reno’s Mountain Mushrooms.
While dinner service begins at 5 p.m., sandwiches, salads and other goodies are on the lunch menu. Try the Roman Italian trappazino made with a medley of meats, vegetables and cheese layered between artisanal breads. In the morning, cups of coffee can be paired with sinful pastries.
Stop by anytime of day and watch Madein transform from morning coffee shop to casual lunch space to delicious dining atmosphere—all in a day’s work.
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https://www.madeincollective.co
3882 Mayberry Dr C1, Reno
775-484-6785
