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The best beef in Gardnerville, Nevada is served at the J.T. Basque Bar & Dining Room. At least that's what the Carson Valley Times' readers believe, since they've chosen the Basque restaurant as the winner of the Beef Wars, for a second year in a row. “I think we won because, first, we let the beef age as long as it really needs to and, second, because we cut our own beef at the restaurant,” J.B. Lekumberry, head chef and co-owner of the restaurant, told EuskalKultura.com.

Gardnerville, NV, USA. After over sixty years of history, one might think that J.T. Basque Bar & Dining Room doesn't need any publicity but, in the words of owner Marie Louise Lekumberry, “it's always positive to receive this type of recognition.” And it's no small feat, since besides being recognized, for the second year in a row, as the best place to order beef in the city, they are the award's only winners since its creation last year.

The Carson Valley Times' readers voted online, and the J.T. carried “48 percent of the votes in the final round,” as the organizers published. Julio’s Restaurant and Sharkey’s Jackpot Cafe took second and third place, respectively.

Top Sirloin Steak

J.T. serves a Top Sirloin Steak, grilled, either with or without garlic, and with a side of salad and a side of French fries. To be, preferably, accompanied with “a red wine, of course,” said Marie Louise. This steak is a best seller, both at lunch and dinner time. “We sell a lot. Now, that it's quieter, almost 600 pounds a week,” specified J.B.

And he continued: “I think we won because, first, we let the beef age as long as it really needs to and, second, because we cut our own beef at the restaurant. We control our own quality. Always fresh and detailed.” J.B. also works at Ranch Number 1, owned by his wife's family. It's the oldest ranch in the town of Genoa, Nevada -hence the name-, that is also the oldest town of the state. Genoa was founded in 1851 and the ranch started functioning at the same time, as the Lekumberrys explained.

The special beef served at the J.T. comes from this ranch but, since it's a small operation -around 100 mother cows, no more- the restaurant gets most of the beef from Harris Ranch: “It's one of my favorite companies,” says J.B. “They do a good job without antibiotics.” Be it the beef from Harris or from the Number 1, the rancher says that, besides letting it dry age for 21 days on the hook, “we still age it a little bit longer, at the restaurant.” He didn't specify how many days. That might be the key.