Expertly displayed cuts of beef and pork rest behind the counter at Center Cut Meats. The staff uses their more than 25 years of experience processing meat to create not only traditional cuts, but spiced and prepared options that are ready to take home. They specialize in smokehouse cuts, deli meats, fresh seafood, and both brats and raw sausages. During the week, they put these proteins to use to create a daily lunch buffet. For three hours, they keep restocking the buffet with homestyle favorites such as beef stroganoff, enchiladas, and meatloaf, which pair with side items such as salad, soups, and meatballs.
The Life Time Turkey Day 5K jump-starts Thanksgiving celebrations with a healthy, full-body feast of exercise, with proceeds benefiting local food organizations. Starting on the world-famous Fremont Street, pavement stompers weave past the historic downtown vistas lining Las Vegas Boulevard, home to myriad celebrities, reality television shows, and retired slot machines. After coasting to a finish beneath the Fremont Street Experience, participants gather for a postrace party, where refreshments, music, and chances to win prizes from sponsors accompany huffs and puffs of accomplishment. Additionally, strollers are permitted during the race but must line up behind individual runners and must not be equipped with nitrous.
Athens Cafe is old-school, and that's not just in reference to the counter service. No, in this sense "old-school" means one of the most ancient civilizations in the world. The chefs at this casual fast-food stop prepare traditional Greek food, slowly roasting and slicing lamb before piling it into warm pita bread. Don't fret about choosing from the list of chicken, lamb, and seasoned beef kebabs—they're all good, and they're all served with a side of creamy hummus and a house salad.
Today's culinary triumphs are the product of thousands of years of experimentation. The staff at Annona Gourmet doesn’t see any reason why that march of innovation should end, so they fill the shop’s shelves with exotic twists on staples such as pasta, sea salt, and vinegar. 20 varieties of olive oil pour from large stainless-steel tanks called fusti, their straw-hued droplets hinting at everything from Sicilian sunshine to Persian limes. After tasting balsamic vinegar infused with cinnamon and pears or figs, patrons peruse the inventory of pastas beneath coastal murals that give one the feeling of being at a beach free of sailors with boring albatross stories. Jars of sauces and dressings hint at a spectrum of flavors with earth-tone hues, and sea salts take on the flavor of black truffles or ghost peppers in an escape from seasoning conventions.
The vittlesmiths at Ham's Sandwich Shop carefully craft gourmet deli sandwiches using fresh baked bread from the New French Bakery and succulent specialty meats. The menu finds its flagship in the unctuously mush-mouthed Godfather ($6.49)—Italian salami and ham tucked under a duvet of pepper jack cheese, garlic spread, and tart vinaigrette. The Texas beef brisket ($6.99) layers an ultra-thin cut of smoked beef brisket with tangy barbecue sauce and sweet red onions on a hoagie roll, and the fiery grilled Guillermo ($6.49) satisfies spice-connoisseurs with roast turkey, jalapeno bacon, habanero sauce, and pepper jack cheese on a chewy focaccia roll. For $2, add chips and a drink to any sandwich or create a decorative garnish of two origami dollar swans kissing. Able to whip up gourmet meals in fast food time, these deli denizens provide fast, friendly service in a casual atmosphere.
Inside HoneyBaked Ham & Cafe, staffs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret recipe, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.