18 billiard tables. Eight regulation-sized bowling lanes. Two full-service bars, and a full menu of grub served throughout the venue. Firehouse combines all kinds of entertainment with the simple pleasure of food and drink. One doesn't have to master billiards or darts to appreciate the amenities, though. The building also serves as a licensed off-track wagering facility for horse races; the Trifecta room shows the action on more than 40 high-definition TVs as attendees place real-time bets with the assistance of betting terminals and knowledgeable staff. Additionally, the in-house arcade boasts classic games such as skee-ball and foosball, and even the regular dining room comes with five jumbo high-definition projection screens and broadcast packages featuring the NFL and UFC.
Originally created by two brothers from New Jersey back in 1972, Port of Subs has come a long way from the little sub shop in Nevada it once was. Scooped up by an entrepreneur, the modest shop was purchased by John Larsen, who made the paradigm-shifting discovery that folks like fresh, quality sandwiches that are quick and easy. At each of the 140 locations, visitors can find classic cold deli sandwiches, hot, pressed panini, and healthy wraps. While Port of Subs sandwiches are available at these myriad franchised locations across the West, the eatery's commitment to quality at each shop remains the same, unlike anything in French politics before 1950.
Though the Waldo family?proprietors of The Grill Hut?specializes in all things barbecue, chicken and tri-trip remain their two points of pride. Before they?re tossed in the smoker, both meats are marinated and seasoned with a secret recipe known only by the Waldos and a spy stuck behind the family?s refrigerator. Next, the meats are piled onto platters and sandwiches such as the Carnivore, a chicken and tri-tip double-header served on Pyrenees sourdough bread grilled with garlic butter. During breakfast, tri-tip even works its way into three-egg omelets alongside cheese, beans, and salsa.
Besides these main meats, the Waldo clan crafts barbecued favorites such as hot-links sandwiches and baby back ribs served atop housemade angel hair pasta. From beans to corn on the cob, The Grill Hut?s seven sides are likewise housemade.
At Mauricio's Grill and Cantina, a festive atmosphere is just as important as a commitment to culinary tradition. Surrounded by palm trees, both brightly colored locations serve simple Mexican dishes ranging from classics to original house interpretations. Quesadillas and enchiladas are stuffed with ground beef or marinated chicken and then grilled. The aroma of shrimp sautéed with vegetables mingle with that of new york strip steak tossed in ranchero sauce. The kitchen also prepares a range of vegetarian dishes. At the cantina-style bar, servers blend margaritas and other tropical house cocktails.