Flutter & Buzz Café landed on Genoa’s Main Street in fall of 2024. Eighteen months later, the modern café is thriving, offering the community whole foods with local roots and a gathering space just for them.

 

It was a beloved space dating back to the early 1950s, where generations of the “who’s who” in Reno lingered over cocktails and enjoyed memorable meals in its storied booths. So when Marco and Lynette Brown and Bill Green were approached about relocating their Reno restaurant, Marcolino’s Italia, to the former Rapscallion building in Midtown Reno, they knew it was an opportunity of a lifetime.

 

What goes better with brunch than a boozy beverage? When you’re ready to raise a celebratory toast over your Benedict to celebrate spring, it might be nice to reach for something beyond the same old mimosa or Bloody Mary. How about one that’s specifically crafted for spring? Local mixologists know how to pair cocktails … not just with the menu but also with the seasons. We spoke to a few who weighed in on how best to change up your brunch bevvies.

 

Don Quixote may have been delusional as he tilted at windmills in pursuit of his impossible dream. No such delusions plagued Sergio Romero as he waged his crusade to overcome the bane of a conventional, routine menu. And wow, has he ever succeeded.

 

As soon as the first rays of sunshine peek through our curtains or blinds, and right after the rooster crows, usually the first thought is, “What’s for breakfast?” A desayuno, or breakfast, in a Latino household usually involves hot chocolate or coffee (with milk for the little ones), perhaps oatmeal or maicena (which is a type of corn pudding, similar to cream of wheat), and a hearty dish with corn, tortillas, bread, rice, potatoes, or plantains that likely also contains several proteins, probably eggs and meat.