About The Kitchen Table
Chef Alexander Alioto combines forces with Nunzio Alioto, Master Sommelier, and Anthony Mercado, Chef de Cuisine, to create a fun, approachable dining experience in Reno, Nevada.
The Kitchen Table is focused on high-quality, country-style Italian food. The menu is highlighted by fresh, seasonal ingredients sourced from local purveyors and the delicate, homemade pastas are a must try for any visit.
Chef Alexander Alioto brings his expansive experience to Reno, Nevada. Trained at the California Culinary Institute and abroad in Italy, he perfected his technique at the French Laundry and the Ritz Carlton.
Chef Alexander Alioto
R E S E R V A T I O N S
Please make a reservation of up to 5 guests online on Resy.com.
For reservations of parties 6 or more guests, call (775) 384-3956.
If no reservations are available, we encourage you to join the waitlist.
During warmer months, please specify if indoor/outdoor seating is preferred. The patio is equipped with heaters but we do recommend a sweater/jacket if dining after 7 pm.
Walk-ins are always welcome for tables and bar countertop.
Parking is available in the center.
The Kitchen Table is a small neighborhood restaurant, and we try to accommodate all requests to dine with us.
H O U R S
Mon-Sun 5pm-9pm
L O C A T I O N
530 W Plumb Lane, Suite A
Reno, NV 89509
C O N T A C T
(775) 384-3959
F O L L O W
What you will find here when you dine with us
All are welcome here.
Join our table.
We look forward to your company.
M E N U
Updated October 5, 2024; subject to change.
BITE
marinated olives 6
batter fried zucchini 6
breaded mozzarella 6
shishito peppers 8
beloved's bread + EVOO + balsamic 4
Appetizer
raviolo uovo* 13
soft egg yolk, ricotta, spinach, truffle oil, brown
butter, parmesan cheese
grilled maitake mushroom + crispy polenta 14
mushroom demi
fritto misto 17
rock shrimp, calamari, castelvetrano olives,
onion, zucchini, fennel
tuna poke* 18
avocado, shoyu, sesame oil, shallots, wakame,
sesame seeds
crab cake 20
romesco, arugula, lemon vinaigrette, fennel &
orange salad
grilled octopus 17
eggplant caponata, pine nuts
caprese stracciatella 17
heirloom tomato, fresh mozzarella, basil,
EVOO balsamic reduction, black Hawaiian salt
SALAD
dungeness crab 22
arugula, frisee, fennel, celery, capers
chives, oranges, lemon vinaigrette
fig + gorgonzola 15
spring mix, cherry tomato, blueberry,
almonds, balsamic vinaigrette
roasted beet + arugula 16
honey ricotta, fennel, almonds, sherry
vinaigrette
PIZZA
a mixture of wheat, rice, and soy flour
margherita 18
tomato sauce, mozzarella, basil
basil pesto + mortadella 19
artichoke, cherry tomato, mozzarella
pepperoni + taleggio cheese 20
tomato sauce, niçoise olive, basil, artichoke
mushroom 20
bechamel, fontina, wild mushroom, shallot, arugula
caprese 20
tomato sauce, fresh mozzarella, tomatoes, burrata, balsamic reduction, basil
prosciutto, pear, gorgonzola 22
mozzarella, thyme, olive oil, cayenne honey,
caramelized onion
PASTA
(handmade daily)
fettuccini carbonara 23
egg yolk, parmesan, shallots, pancetta, cracked pepper
tagliatelle aglio olio 26
shrimp, clams, garlic, chili flakes, parsley
gnocchi bolognese + burrata 27
beef, veal, pork, tomato sauce,
parmesan, parsley
papparadelle + sausage 24
caramelized onions, green peas, creamy pesto,
crispy chicken skin
tagliatelle + dungeness crab 27
creamy tomato sauce, cherry tomato, basil
spaghetti cacio e pepe 24
wild mushrooms, pecorino, butter
cannelloni 23
ricotta, spinach, ham, mozzarella
ENTRÉE
grilled catch of the day 34
saffron fregola, green peas, tomato,
broccoli, cherry tomato garlic confit
chicken saltimbocca 28
prosciutto, wild mushroom, sage
pork chop – bone in 35
truffle mashed potato, broccolini,
sage demi glace
bavette* 45
peppercorn bordelaise, roasted garlic potato
SIDES
crispy brussel sprouts 12
bacon, balsamic reduction
roasted broccolini 8
parmesan
sauteed green beans 8
mint, olive oil
french fries 8
truffle oil, pink hawaiian sea salt
seasonal greens 8
sauteed with shallots
DESSERT
tkt s'mores 10
flourless chocolate cake,
marshmallow, graham cracker crumble, caramel sauce
beignets 12
cinnamon, cayenne, sugar, chocolate sauce
buttermilk panna cotta 10
berry coulis, seasonal berries
KIDS (under 10)
string pasta alfredo sauce 9
string pasta with tomato sauce 9
fried chicken with broccolini 10
pepperoni 14
W I N E
Nunzio Alioto, award-winning Master Sommelier, hand-picks food-friendly wines from around the world that provide exceptional value and variance from the average wine list.
