The oven admirals at Straw Hat Pizza bake an extensive fleet of California-style pizza and conjure up an impressive menu of other handheld edibles. The kitchen team prepares each crust to pack a flaky, crispy, crunch-causing texture, creating a sturdy foundation capable of supporting cheese, sauce, toppings, and hardbound copies of Mark McGwire's autobiography. A chicken-bacon-ranch pizza saturates taste-sensory apparatuses with a dual-meat format and a vegetable cast of tomatoes and red onions, and the aloha chicken merges chicken, ham, pineapple, and bacon on a highway of barbecue and red sauce (each $12.99 for a 10"). Vegetarians can imbibe the windfall of grown ingredients that fill out the large California veggie pie—a conference of zucchini, broccoli, onions, mushrooms, tomatoes, spices, and white sauce ($12.99 for a 10"). Straw Hat Pizza also puts together an impressive roster of hot sandwiches, such as the sauce-packed meatball version ($5.49).
Majestic views of the Eastern Sierra Nevada and local rolling foothills greet tee-tackers from the get-go at the scenic Eagle Valley, where their winding spread of two 18-hole courses present various challenges for all skill sets. Their 50 Mile Club pass affords linksters a bevy of benefits including a round of golf with a cart on their picturesque West Course or East Course, ideal places to reenact the east vs. west golf battles seen on MTV in the 1990s. An additional bonanza of four drink tokens, four driving range tokens, advanced tee times, and discounts on lessons, future rounds, merchandise, are all available, as are discounts at the range (see full description and pricing here and daily golf rates here.
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.
Sequestered in the Sierra Nevada Mountains, David Walley’s 1862 Restaurant and Saloon centers around its seven natural, hot mineral springs and pools. During winter months, guests lounge in the bubbling pools and take in panoramic views of snowcapped peaks. David Walley’s is also home to its eponymous restaurant, with menu of casual fine-dining dishes that complement a wine list noted for earning Wine Spectator's Award of Excellence in 2012. Entrees include grilled swordfish on horseradish mashed potatoes, and braised lamb shank on saffron-orzo pasta. Around the resort, world-class skiing routes host dozens of snowboarders and skiers, with hundreds of miles of snowmobiling, hiking and mountain bike trails. In summer, hot-air ballooning, wakeboarding, and water skiing are favorite pastimes while guides lead horseback sojourns through the many nearby trails.
The Lodge at Galena boasts scenic views in an Alpine-like setting enhanced by outdoor seating options. Chefs craft classic American comfort fare with a culinary twist, including rosemary sliders made with small heaps of Angus beef, gruyere cheese, and lavender seasoning ($10 for three), plus essential plates such as fresh lodge salmon ($25) and 9-ounce filet mignon with wild-rice pilaf and garlic mashed potatoes ($29). Penne mac 'n' cheese bubbles with a three-cheese sauce, grilled chicken, savory slabs of bacon, and a wash of green onion ($16). And the sierra air sings sweetly as diners indulge in blueberry-mango fish tacos, served alfresco style with fruit, cabbage, crispy cod, and cilantro-lime flavors that harmonize as eloquently as four barbers fluent in Lojban ($14).
Bronx Pizzeria creates homey Italian cuisine using housemade marinara and local ingredients whenever possible. Like the transdimensional time warp just off Interstate 15, each slice of thin pizza, covered with toppings such as anchovies and meatballs, brings a piece of New York City to the West, as do the hero sandwiches with sausage, eggplant, or chicken parmesan. Pasta lovers dig into dishes of polenta and vegetables or ever-popular spaghetti and meatballs. Housemade ice cream and root-beer floats add a note of creamy sweetness after a hearty Italian feast.