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Louis’ Basque Corner


Louis' Basque Corner

Full Description


Dinners served family-style with authentic specialties such as paella, shrimp and tongue Basquaise, oxtails, tripas callos, lamb chops and sirloin steak. Fish served daily. Banquet facilities hold up to 125 people.

Louis and Lorraine Erreguible opened Louis’ Basque Corner in 1967 as a testament to their Basque heritage. An emigrant from Mauleon, Basses Pyrenees, France, and a World War II veteran, Louis’ love of Basque cuisine and experience as a chef at local restaurants led to the renovation of the 1906-built Lincoln Hotel and the start of a Reno tradition. Today, owners Chris Shanks and Brian Elcano carry on Louis’ Basque tradition.

The Basque Hotels of the American West were homes-away-from-home for newly immigrated Basques from the Pyrenees Mountains. Normally located over restaurant and bars, the hotels provided a family-like atmosphere for the men who came downstairs to dine together each night at the restaurant’s expansive tables and share in hearty family-style meals. The fare was always simple but expertly prepared. Traditional dishes such as sweetbreads, oxtail, tongue and tripe can still be found on most Basque menus.

Louis’ Basque Corner continues this tradition with its family-style seating, traditional menu, and servers outfitted in authentic Basque costumes. The homemade food is expertly prepared, the picon punches flow freely, and the conversation is never lacking. “To us, you’re one of the family.”