If dinner ever felt like a celebration, it is at The Martin Hotel in Winnemucca. This historic 1898 rooming house turns Basque family style dining into an evening you will talk about for weeks.
You sit shoulder to shoulder with friendly strangers, share heaping sides, and sip included wine as courses parade from the kitchen. Come hungry, because portions are generous and the experience is even bigger.
Historic 1898 Rooming House Ambiance
Step through the door and you feel time slow down. The Martin Hotel’s 1898 bones glow with polished wood, creaking floors, and railroad-town character.
You settle into long tables, hear laughter echo across the room, and realize you are part of the story.
Servers glide by with steaming bowls, corks pop, and strangers become tablemates. The old bar anchors the space like a trusted friend, inviting a pre-dinner Picon Punch.
It is proudly Winnemucca, yet instantly welcoming to travelers.
Details hint at the building’s past without feeling staged. It is authentic and warm, a setting that makes food taste better.
You are not just eating dinner here, you are stepping into a living Nevada tradition.
Family Style Dining Ritual
Here, dinner is shared, not siloed. You sit at a long table, pass bowls, and trade stories with new friends.
The ritual starts with bread and wine, then soup and salad, before the parade of sides and your chosen entree arrives.
It sounds simple, yet the rhythm builds excitement. You watch dishes circle the table and decide what to reach for next.
Portions are generous, flavors comforting, and the generosity extends to conversation.
If meeting people is not your thing, do not worry. The flow is easy and natural, and the food does most of the talking.
By dessert, you are part of a table family, clinking glasses to a memorable night.
Included Table Wine Tradition
A simple glass of red makes everything feel festive. At The Martin, the included table wine keeps conversation light and the courses flowing.
It is not fussy, just honest and easy drinking, perfectly matched to the hearty food.
You sip between bites of soup, salad, and sides, letting the evening unwind. The wine complements lamb, steak, and those comforting starches that Basque tables celebrate.
It is part of the ritual, a friendly bridge between strangers.
Want something stronger before you sit? Head to the bar and break trail dust with a cocktail.
Otherwise, let the table wine set the tone. It makes this dinner feel generous, relaxed, and cheerfully unpretentious.
Cream of Mushroom Soup Favorite
The soup course is a star, especially the cream of mushroom. Velvety, savory, and deeply comforting, it earns fans who ask for a to-go container.
The aroma alone makes the table hush for a beat.
Each spoonful balances earthiness with a gentle creaminess that does not feel heavy. It is the kind of soup you talk about on the drive home.
When a server offers more, it is hard to resist.
It pairs beautifully with the included bread and that pour of red. On cool Nevada evenings, it is exactly what you hope for.
Come hungry, but also come ready to fall for this bowl first.
Garlic Soup and Clam Chowder Surprises
If mushroom is the favorite, garlic soup is the sleeper hit. Light yet soulful, it wakes your palate without overpowering.
On some days, the clam chowder appears, rich and briny with tender bites.
Either way, the soup course sets a generous tone. You taste care in the pot, the kind that comes from repetition and pride.
Warm bowls invite passers and seconds around the table.
Do not overthink what is coming next. Enjoy what arrives hot and aromatic.
Whether garlic or clam, the soups at The Martin feel timeless, like faithful companions to everything else you will eat.
Bean Salad on the Greens
One quirky, delightful touch is beans on the salad. You spoon warm, savory beans over crisp greens and it just works.
The vinaigrette plays nice with the beans, adding brightness to the table.
It is a Basque staple that feels both rustic and fresh. You might question it first, then go back for seconds.
The texture mix keeps each bite interesting while staying firmly in comfort territory.
Set up your plate your way. Add beans generously or save room for sides.
However you stack it, this salad tradition makes the meal memorable and a little fun, exactly the Martin spirit.
Mashed Potatoes Everyone Talks About
These mashed potatoes have a fan club. Creamy, rich, and perfectly seasoned, they land on the table like a promise kept.
Some nights a ribbon of gravy makes them impossible to ignore.
They are not overly fancy, just dialed-in comfort. Scoop generously, then watch the bowl make its rounds with happy sighs.
If you skipped lunch, this is your soft landing before the entree.
People compare them to mac and cheese for that ultra-silky texture. You might chase the last spoonful.
It is okay. The Martin knows what good potatoes can do, and they do not mess around.
Lamb Shank and Lamb Chops
Lamb is a house specialty, and you can choose your path. The braised shank arrives fall-off-the-bone tender, perfumed with garlic and rich jus.
Lamb chops bring a char-kissed bite that pairs beautifully with wine.
Flavors lean bold yet balanced. If salt sensitivity is a concern, ask your server for guidance.
Otherwise, tuck in and enjoy the Basque spirit on a plate.
Both cuts shine with the parade of sides. Mashed potatoes, green beans, and garbanzos round everything out.
You will probably leave with leftovers, which makes tomorrow taste great, too.
Prime Rib and Steak Night Joy
Craving beef? The prime rib is tender and rosy, with jus that begs for bread.
Steaks run generous, often larger than you expect, seared well and satisfying.
Share a cut if you want room for dessert. Many couples split and still take home leftovers.
The Basque setup means sides keep your plate abundant without overordering.
Service moves briskly but never rushed. You will feel looked after and never short on refills.
By the time dessert appears, you will be grinning about how much you got for the price.
Sweetbreads and Beef Tongue Adventure
For the curious, The Martin rewards bravery. Sweetbreads show up golden and delicate, while beef tongue eats like tender roast, rich and silky.
These are not gimmicks, just old world dishes cooked with respect.
You might split an order with the table to sample. Conversation sparks, someone tells a story, and suddenly you are trying something new.
That is the joy of family style, after all.
If it is your first time, ask your server how they are prepared that evening. They will guide you well.
You may discover a new favorite and brag about it all the way home.
Chicken Fried Steak Comfort
Some nights call for pure comfort. The chicken fried steak delivers crunch, gravy, and nostalgia in one forkful.
It lands like a hug after a long desert drive.
With beans, salad, and potatoes nearby, you are set. The plate feels overflowing, yet the bites stay balanced and soothing.
It is a great option for anyone not craving lamb or prime rib.
Add a glass of house wine or keep it classic with water and lemon. Either way, you will sauce every edge and leave satisfied.
It is the kind of dish that makes regulars out of travelers.
Solomo Pork Loin Basque Classic
Solomo, the Basque pork loin, is a quiet highlight. Sliced tender with paprika and garlic, it brings warmth without heaviness.
The flavors love company from hominy with chorizo and those green beans with bacon.
This is the dish people later try to copy at home. It is approachable, aromatic, and pairs beautifully with the table wine.
Each bite feels like a nod to the restaurant’s roots.
If you want a change from beef or lamb, this is the move. You will still get all the sides, of course.
That is the Martin promise, and it makes solomo shine even brighter.
Seafood Pasta and Shrimp Scampi
Seafood fans are not left out. The seafood pasta brings a generous tangle of noodles and ocean flavors, while shrimp scampi leans bright with garlic, butter, and lemon.
Both feel indulgent yet balanced by the sides.
You might share with the table to make sampling easy. That is part of the fun here.
Each dish fits into the Basque family style without feeling out of place.
Pair with a crisp drink at the bar first, or stick with the included wine. Either route, you will be happy.
It is a nice surprise to find seafood this satisfying in the high desert.
Bread Pudding Finale
Dessert is part of the experience, not an afterthought. Bread pudding arrives warm, nostalgic, and just sweet enough.
It is the closing chapter to a dinner that already felt like a celebration.
You may hear mixed opinions, but it fits the room perfectly. Simple, comforting, and generously portioned.
After a table full of sides and entrees, a classic finish feels right.
Share a few bites or keep it all to yourself. Either way, you will remember how complete the meal felt.
Wine, soup, salad, sides, entree, dessert. The Martin gives you the whole arc.
Picon Punch at the Bar
Before you take your seat, the bar beckons. Order a Picon Punch, the Basque classic that lives up to its name.
Bitter orange, sweetness, and a little sparkle make it dangerously friendly.
Locals swear by it to start the night. Travelers love the sense of place it delivers in a glass.
You feel plugged into tradition with the very first sip.
If cocktails are not your thing, a simple martini or beer works great. The bar team moves fast and friendly.
Either way, you will head to the table warmed up and grinning.
Hours, Reservations, And Waiting
Timing matters here, especially on busy nights. The Martin is closed midday sometimes and opens at 4 PM on Sundays and Saturdays.
Weekdays often run 11 AM to 9 PM, but dinner is the main event.
People plan ahead, and seats at communal tables fill quickly. Call if you are on a tight schedule or celebrating.
The staff will guide you on the best arrival time.
Expect a friendly crowd and relaxed pacing once seated. It is worth the wait.
This is not fast food, it is Nevada Basque hospitality done right.
What It Costs And What You Get
Value here is about abundance and experience. Prices land around the mid range for dinner, but remember what is included.
Wine, soup, salad, multiple sides, your entree, and dessert add up to serious generosity.
Splitting works well if you are not ravenous. Some order a setup for sides and share a steak or chops.
Leftovers are common and happily packed up.
When the check comes, it feels fair for the feast you had. No gimmicks, just honest portions and hospitality.
You pay for dinner, but you leave with a story.
Location, Parking, And Getting There
You will find The Martin at 94 W Railroad St, right by the tracks. It suits the building’s roots as a railroad-era rooming house.
Street parking is usually straightforward, especially if you arrive near opening.
Travelers passing through on I-80 make it a planned stop. Locals treat it as a beloved standby.
Either way, the small town setting adds to the charm and unhurried mood.
Walking in at dusk, the glow from the windows feels like an invitation. You are in the right place.
The evening is about to get good.
Service That Feels Like Home
Service here is efficient, friendly, and tuned to the family style flow. Courses arrive in waves, and refills appear before you ask.
You never feel rushed, just comfortably guided through the evening.
Servers know the menu and share honest tips. They will help you choose lamb chops versus shank, or time your cocktail before seating.
It is hospitality that feels practiced and personal.
Even when busy, the room hums instead of frays. You relax into the rhythm, trusting the team.
By the end, you will be on a first name basis and planning your next visit.