At The MadHouse Coffee, baristas craft hot and cold coffees and teas and serve them up alongside made-to-order sandwiches and freshly baked pastries. Patrons can sip on a peanut-butter-infused Monkey Mocha between bites of the Island of Capri sandwich, full of creamy mozzarella, tomatoes, and oregano hugged by two slices of focaccia bread. The MadHouse Coffee also offers a selection of desserts such as tiramisu, which guests can nibble as they take in the vibrantly remixed pieces of artwork on tables, walls, and employees’ foreheads.
The Club at LAS keeps patrons comfortable and entertained as they wait for their next flight. Whether due to weather or the airplanes escaping their corrals, delays become a nonissue for travelers as they relax in one of their plush chairs.
My Healthy Meal strives to create nourishing, all-natural meals that don't skimp on flavor. Chefs focus on creating low-fat, low-carb meals such as furikake-crusted salmon, tandoori chicken breast, and turkey tacos. Meals are prepared fresh every day and packaged for guests to pick up at their convenience, then either eat right away or store in their freezer-box cheeks. Before ordering meals, guests can confer with an on-staff nutritionist who helps them establish goals and create menus that cater to their needs.
Sno-Ball Mania founders Sharon and Erik fell in love around a Vegas blackjack table. When the couple eventually settled in Nevada, Erik missed the unique shaved-ice "snowballs" of his native Baltimore, and the pair began drizzling scoops with marshmallow—a Baltimore tradition—in 2012. Today, Sno-Balls in more than 100 flavors, such as tangerine, red-velvet cake, and even dill sweet pickle, join other frozen confections at their Henderson shop, such as scoops of strawberry ice cream and milkshakes in scores of flavor combinations.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty—ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont, favorite, and before long, shops popped up all over the United States and in 25 other countries. Their brand easily attracted customers—homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz. Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben & Jerry's has also operated with a commitment to improve the quality of life locally, nationally, and internationally. The company practices sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from its plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.