The Dusty Boot Steakhouse & Saloon welcomes hungry guests to dig into burgers, steaks, and Mexican-inspired specialties. In the dining room, more than a dozen TVs tune in to games as diners sip tequila, margaritas, and other drinks. Meanwhile, the chefs wrap filet mignon in bacon, slow-cook slabs of pork ribs in tangy barbecue sauce, and garnish fish tacos with fresh cilantro. Diners not in the mood to build their own burgers can pick one of the specialty burgers, which include a breakfast burger with bacon, cheddar, and a fried egg, and the Fatty melt—a burger, sautéed mushrooms, and onions between two grilled-cheese sandwiches.
On the weekends, the Dusty Boots' staff wakes up early to the sound of their rooster's idiotic radio show and cooks up breakfasts of three-egg omelets and latke reubens, which include two potato pancakes smothered in corned beef, sauerkraut, thousand-island dressing, and melted swiss.
When it came to her daughter Kayla’s equestrian education, Patty Savage Wooters entrusted the task to the most qualified candidate: herself. Kayla eventually became a two-time World Champion at the Kentucky State Fair and today, both Patty and Kayla channel their expertise into Longview Stables and Riding Academy. Private and group lessons accommodate first timers and horse-show veterans alike in the indoor and outdoor arenas, where instructors expound on fundamentals and bond riders and steeds via improved communication instead of trust falls.
At summer camp, counselors shepherd kids of all ages through daily rides and the basics of horse care, as well as horse-themed crafts. Birthday parties afford opportunities for kids to mount a mini pony named Pottachelli, while the birthday kid bounces atop a fully-grown horse. Nearby, boarded horses enjoy the shelter of stalls or canter like recently animated garden statues around emerald corrals and pastures.
At African Grill and Bar, owners Osei and Adowa Ford-Wuo strive to make everyone’s African dining experience fun and unintimidating, personally attending to guests and making suggestions from the menu of beef and goat stews, fried snapper and grouper, and fragrantly spiced spinach and vegetable plates. Unlike traditional American starches such as boring white bread and canisters of uncooked biscuit dough, even the carbs of West African cuisine lend distinct flavors to plates. Fried plantains, ground cassava, and tender spheroids of pounded yam accompany dishes, which range from groundnut soups to chicken curries. Fried-rice pilafs pop with the vibrant colors of spinach, tomato, and spices, complementing the décor of dark red tables, wicker chairs, leafy plants, and walls bedecked with African woodworking and weaving.
The staff at Cisco's Den goes to great lengths to care for dogs both with and without homes. Pups brought to the facility by their loving parents play with attentive caretakers while exploring indoor and outdoor play yards, spacious dog runs, and poker rooms. When not at play, pups rest in large kennels with room to move about and assume yoga poses. Additionally, Cisco's Den offers conveniences such as paperless drop-offs, as well as parking and airport shuttles for customers dropping off their dogs before their vacations.
In a separate center, staff members care for rescue dogs, providing them with homes until loving families can be found. Proceeds from Cisco's Den are donated to DMK Rehoming, a no-kill rescue service and shelter that gives canines a chance to find a permanent home.
At Urban Mattress, patrons can sprawl out on comfy, soporific mattresses from brands such as Sherwood, Tempur-Pedic, Lumina, and Urban Organics in search of firm billows. The owner-operated stores also offer sustainable options that leave little to no carbon footprint and are biodegradable, making future archaeologists' jobs easier when they go to uncover the cans of peas hidden under our beds. Two percent of all proceeds finds its way to local nonprofits, ensuring that customers can sleep better at night in more ways than one.
For the last 12 years, the Real De Minas kitchens have tempted patrons with the aromas of sizzling meats, vegetables, and seafood, as the chefs whip up authentic Mexican dishes. At breakfast, chefs dish out traditional Mexican meals including huevos rancheros and chilaquiles, in addition to a varied lineup of omelets. Later, entrees such as burritos, lobster-tail fajitas, and steaks team up with 13 combination platters. Guests can pair bites with imported beers and 26-ounce margaritas, the ideal amount of liquid to spit take into an enemy?s face.