Traversing Vista Hills Country Club's 18-hole golf course puts you in contact with an array of geographical features. Grisly dessert conditions characterize much of the course, which hangs in the shadows of El Paso's neighboring mountains. The appearance of multiple water hazards, however, belies that generalization, adding another dimension of scenery and on-course challenges. Sculpted into the West Texas countryside by prolific course designer Robert Von Hagge, the layout plays to an imposing 7,051 yards from the tips, with five tee options to make it surmountable for golfers of all abilities.
Course at a Glance: * 18-hole, par 72 course * Length of 7,051 yards from the tips * Course rating of 72.4 from the tips * Slope rating of 131 from the tips * Scorecard
Giuliana Leardini knows Italian cuisine. Born and raised in Verona, she came to the U.S. more than 30 years ago and now shares her family’s recipes with the masses as owner and head chef at Trattoria Bella Sera. The eatery's name—compiled from words meaning “homemade,” “beautiful,” and “lovely evening”—also describes the picturesque decor in its 64-seat dining room, adorned with wooden latticework, hanging vines, and a prominently displayed Italian flag. Amid the pulse of Italian music, white tablecloths populate with the menu's traditional Venetian fare, including gooey pizzas, baked pastas, and fish and veal sautéed in delicate wine sauces. During warm-weather months, guests can retreat to the 40-seat outdoor patio for paninis or stockpile house-made sausage by the foot, as Rapunzel did before her orders of Rogaine came through.
More than half a century of creating Italian ingestibles has helped Cappetto's Italian Restaurant master its culinary capabilities. Diners searching for authentic Etruscan eats can begin with bruschetta pomodoro, whose toasty bread is loaded with a mingling of oven-roasted, chopped Roma tomatoes, fresh basil, garlic, and olive oil ($5.65). A pepperoni sandwich offers a quarter-pound of spicy pepperoni on a french roll, with the option of adding homemade meat sauce ($4.75), and a 12-inch pizza primavera apologizes for its meatlessness by presenting broccoli, carrots, snow peas, zucchini, and artichoke hearts with sprinklings of mozzarella and provolone ($13.95). Indecisive pasta fans can select the pasta combination, which manages unmade minds with lasagna, manicotti, spaghetti, rigatoni, and chicken ravioli, all treading in delicious meat sauce on a single plate ($13.95).
When Schlotzsky's first opened in Austin back 1971, the owner offered just one sandwich. Known as The Original, the stack offered lean smoked ham, genoa and cotto salamis, three kinds of cheese, and a layer of marinated black olives, all atop a hot sourdough bun. That?s all it took to get Schlotzsky?s off the ground and send it on its way to become a global franchise, today featuring locations in 35 states and four countries. Of course, today?s menu holds many, many more flavor combinations?Angus roast beef and cheese, chicken and pesto, and a smoked-turkey reuben, to name a few?along with salads and pizzas. The latter aren't as much of a divergence from Schlotzky's lunch-friendly template as it might sound: at eight inches across, they're still easy to grab on the go, and the crust is made with sourdough just like the signature sandwich bread and the walls of the head baker's home.
As you might expect, Wings Drinks & Other Things has two specialties: cold beer and chicken wings glazed with flavorful sauces. Mild honey barbecue, sweet-and-sour, and lemon pepper are just a few flavor options. Guests can also snack on juicy burgers while gazing at the flat-screen TVs mounted to the spot's brick walls.
At Martita's Lunch Box, guests settle in for hearty breakfasts of huevos rancheros and chilaquiles, or zesty lunches comprised of steak, enchiladas, and tacos. Despite its name, the eatery is open well into the evening, when you can enjoy plates of fried milanesa sirloin with Mexican beers, potent fruit-flavored margaritas, and live music on the weekends.