The Homey Restaurant In Nevada That Locals Swear Has The Best Shrimp And Grits In The State

Big flavor does not need a big stage. Sometimes the meal people cannot stop talking about comes from a modest counter where the food does all the convincing.

In Nevada, this soul food spot has earned loyal fans with rich grits, tender oxtails, sweet cornbread, and comforting Southern and Creole favorites. The setting stays simple. The plates bring the personality.

There is no oversized menu or flashy dining room competing for attention. Instead, everything centers on food that feels warm, generous, and made with care. Regulars know the appeal, and newcomers quickly understand why people keep coming back.

Shrimp and grits may get plenty of attention, but the real draw is the whole experience. It is casual, welcoming, satisfying, and packed with the kind of flavors that can turn an ordinary lunch into the meal you keep thinking about later.

Shrimp And Grits That Started All The Talk

Creamy, buttery, and seasoned with a steady hand, the shrimp and grits at Papa What You Cooking is the dish that keeps popping up when people talk about food in Reno.

The grits arrive smooth rather than stiff, and the shrimp come seasoned well enough that you taste them before you even reach the grits underneath.

You will notice the portion is generous. Many people pair it with something else on the menu so they can stretch every bite of those grits a little further.

If you grew up eating Southern food, the flavor will feel familiar in the best way. If you did not, it makes a great introduction, since nothing about it feels fussy or overworked. My advice is simple. Order it as your main plate, not an add-on, and give yourself time to eat slowly.

Because it is the most talked-about item here, it sometimes moves fast during the lunch rush. Arriving earlier in the day gives you the best shot at getting it exactly how you want it, and you will still have room to try a side or two.

Finding The Basement Entrance Without Getting Lost

Here is the part that trips up first-timers. Papa What You Cooking sits inside a lower level shopping area called The Basement, underneath the old main post office building in downtown Reno.

The full address is 50 S Virginia St #21, Reno, NV 89501, and the restaurant is on the basement floor. Head into The Basement and follow the interior signs to the restaurant. The restaurant is located on the lower level of the historic downtown post office building.

Street parking is available, and the small lot behind the building has a handful of short-term spaces. Free parking options exist nearby too, which helps on busier afternoons.

Do not let the search discourage you. Plenty of people say the hunt is half the fun, and once you have found it one time, you will never forget the route. Give yourself an extra five minutes on your first trip so you can look around without feeling rushed.

Braised Oxtails Worth Clearing Your Schedule For

Ask around about Papa What You Cooking and oxtails come up almost as often as the grits. The meat is braised until it separates from the bone with barely any effort, and it arrives over rice with gravy poured across the top.

There is a mild warmth to the seasoning, not overwhelming heat. You taste the slow cooking more than anything else, which is exactly the point with a dish like this.

Never tried oxtail before? Consider this a good starting place, since the texture is soft and the gravy carries plenty of flavor to guide you. Many guests order the oxtails alongside the shrimp and grits and share both across the table. The gravy and the grits work surprisingly well together.

Oxtails take real time to prepare, so they occasionally sell out later in the day. If it is on your list, plan an early lunch instead of a late one. Bring your appetite. Between the meat, the rice, and whatever sides you add, most people leave feeling full well into the evening.

Mac And Cheese People Keep Thinking About Days Later

Some side dishes quietly steal the show. At Papa What You Cooking, the mac and cheese has developed a reputation strong enough that people mention it before the entrees they ordered.

It comes out rich and buttery, seasoned rather than plain, with the kind of texture that holds together on the spoon. Nothing about it tastes like it came from a box.

Fair warning, this is a side you may not want to share. It disappears quickly, especially when someone at the table decides to help themselves to yours.

Pair it with the baked chicken or the collard greens for a plate that hits both comfort and balance. The creaminess plays nicely against the tangy greens.

If you are ordering for a group, get more than one portion. Splitting a single container rarely goes well when everyone wants another scoop.

Kids tend to love it too, which makes it an easy pick if you are introducing younger eaters to soul food. Simple, familiar, and done properly, it earns every bit of the attention it gets from Nevada diners.

Red Beans, Rice, And Real New Orleans Roots

Louisiana cooking runs through this kitchen, and the red beans and rice show it clearly. Papa What You Cooking serves the dish the traditional way, with beans cooked down until they turn thick and savory over a bed of rice.

Sweet cornbread, collard greens, and dirty rice also appear on the menu, adding more Southern favorites to the lineup. For anyone who grew up eating Cajun and Creole food, spotting it here feels like a small victory.

The family connection matters. The restaurant draws inspiration from New Orleans and Southern cooking, and that influence shows up across the menu.

You can order red beans and rice as a full plate or as a side next to a sandwich. Both work well, though the full plate gives you the better sense of what the kitchen is going for. Pair it with sweet cornbread and you have a lunch that costs you very little effort and delivers a lot of comfort.

If Creole flavors are new to you, start here. It is approachable, filling, and a solid introduction to the rest of the menu.

Po Boys, Melts, And Sandwiches Done Right

Not everyone wants a bowl of something. For those days, the sandwich board at Papa What You Cooking gives you plenty to think about.

The roast beef po boy comes on a soft roll toasted just enough to hold up, served with a bag of chips, pickles, and a pepperoncini on the side. A shrimp po boy is also available, giving you another sandwich option beyond the roast beef version.

Chicken sandwiches, a roast beef melt, and a grilled cheese round out the lineup. The grilled cheese pulls apart in long strands that make people stop and stare before taking a bite.

Sandwiches here move quicker than the slow-cooked plates, so they work well if you are on a tight lunch break. You still get the same seasoning care as everything else. My tip is to add a side of red beans or mac and cheese. The combination turns a quick bite into a proper meal.

These are also the easiest items to take back to the office or eat outside on a nice Nevada afternoon without any trouble.

Sweet Endings And Papa Tea You Will Remember

Save room. The dessert case at Papa What You Cooking is small but genuinely tempting, and skipping it feels like a missed opportunity.

Pecan pie and several varieties of cookies give you plenty of options if you want something sweet afterward. German chocolate cake shows up as well, along with sweet cornbread that leans dessert-like on its own.

For drinks, Papa Tea is the one to try. It blends sweet tea with lemonade, and the balance lands right where you want it on a warm day. Cucumber lemonade and iced coffee are also on the board, and both hold their own next to heavier plates.

If you are already ordering a full meal, consider taking dessert to go. The cookies travel well and taste just as good an hour later.

Sweet tea fans should know the version served here is generous with sweetness, so ask if you want something lighter. Either way, the drink menu is a small detail that shows how much thought goes into the whole experience.

Plan Your Visit And Go Hungry

Timing makes a difference here. Papa What You Cooking is open Tuesday through Saturday from 10 AM to 6 PM, and closed Sunday and Monday, so an early lunch is your safest bet.

Seating is limited since the space is compact. You order at a walk-up counter, and during peak hours you may wait a few minutes for your food.

Call ahead if you are feeding a group, or check papawhatyoucooking.com before you head out. A quick call saves you guesswork on daily specials.

The staff makes the visit. People consistently describe the welcome as warm, and the owner himself often greets guests at the counter with real enthusiasm. While you are in the building, take a moment to look around the old post office upstairs. It adds a nice bit of history to the trip.

Between the shrimp and grits, the oxtails, and everything in between, this little Reno kitchen has earned its place among the most beloved food stops in Nevada. Show up hungry, order more than you think you need, and plan on coming back.