Universally Fresh
It’s 2 p.m. on a beautiful Friday afternoon, and Laughing Planet Café in Midtown is packed — no room on the patio and only two tables available inside. If you didn’t know better, you’d think it was the noon-hour rush.
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A Taste of Ethiopia
It’s downtime at Zagol Ethiopian Restaurant. Lunch is over and dinner three hours away. But Shita Yenenh, Zagol’s owner-chef, isn’t taking a breather. In the kitchen, she is making injera, a crepe-like, sourdough flatbread, the backbone of Ethiopian cuisine.
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Innovative Twists
Before Troy and Coleen Cannan even opened Lulou’s, the skeptics were circling.
“Are you crazy?” they said. Reno was a meat-and-potato town, all about prime rib and surf ‘n’ turf, not strange stuff such as duck ravioli and spicy Thai soup.
