From the window of a whimsical pink cottage with green trim, LittleCow's servers dispense cups of shaved ice doused with more than 30 types of syrup. Patrons can choose flavors such as blue coconut, bubblegum, and hot tamale or combine several for a multifaceted treat. If desired, servers will layer shaved ice with ice cream and sweet cream.
It was 1939 when a skier first zipped down Snowbasin's slopes. In the decades since, the historic resort has seen expansions, renovations, and momentous occasions, each of which culminated with its hosting several winter games events. Today, Snowbasin features 3,000 skiable acres over 3,000 vertical feet, punctuated by varied terrain, high-speed chairlifts, and multitudes of exhilarating activities.
On the slopes, skiers have their pick of varying levels of difficulty via three progressive terrain parks with more than 65 rails. Guests can also glean insight from a team of PSIA/AASI?certified instructors more than 100 strong while practicing new techniques or attempting their first mountain yodel. The resort's list of attractions includes family-friendly activities, too, including a four-lane, lift-assisted tubing hill. Groomed, tree-studded Nordic trails provide a more tranquil outing, beckoning cross-country skiers to carve up the snow at no charge. When hunger strikes, groups can duck into Earl's Lodge at the mountain's base for wood-fired pizzas and burgers or venture up to the John Paul Lodge, where diners enjoy 360-degree panoramic views of the resort and the neighboring peak's yeti colony from the lodge's mountainside perch nearly 9,000 feet up.
Though it's easy to see a lot of traditional Mexican dishes upon entering La Puente, the best dishes are the ones that aren't so easy to identify. That's because they're smothered in delicious sauces?specialties ranging from burritos and tacos to sirloin steaks come blanketed in a tempting helping of salsa, mole, cheese, or other savory concoctions. But not every dish is served smothered. Staff also grill shrimp for fajitas and craft steamy bowls of menudo, a Mexican breakfast delicacy. For dessert, the chefs make fried ice cream with a a combination of hot oil and a temporary cancellation of the laws of physics. Creamy horchata, icy virgin or alcoholic margaritas, and cold pours of domestic and import beers fill glasses to accompany the zesty flavors.
Nestled within a red-brick family home built in 1893, Smedley Manor slow-cooks meat in the original onsite smokehouse, where flavorful tendrils of smoke ascend from flame-kissed cherry and apple wood. Barbecue masters conduct a daily 14-hour meat-preparation process to yield tender morsels for menu items such as the cheese-filled beef-brisket quesadillas ($5.99) served with sour cream and house-made salsa. Bites of pork ribs ($13.99/half rack; $19.99/full) fall right off the bone without coaxing or court orders and come with homestyle sides such as baked macaroni and cheese. Toothsome rib meat also finds its way into sandwiches ($8.99) assembled from locally made bread and enhanced with sausage and coleslaw and a choice of sauce such as honey barbecue or raspberry chipotle. Swigs of Shock Top ($5) or Mug root beer ($2.25) wash it all down. Smedley Manor's historic interior transports visitors to the 19th century via rich hardwood floors, a Utah-marble fireplace, and napkins made from Mark Twain's trademark white suits.
In order to obtain your degree in Scoopology, you may want to open your mind and mouth to the endless combinations available behind the counter. This sweet factory pumps out homemade ice cream creations coated in classically childish ingredients including Jell-O, Pop-Tarts, cookie dough, and more. Take a few baby steps down tasty lane with cereals bathing in milk ($1.35–$3.30), liberally leap with peanut butter and jelly sandwiches made fresh to order ($2–$4.50), or dive in mouth first with a cookie crumbler, ice cream topped with warmed-up cookie bits. Other sandwich options include massive cookies slapped around a slab of ice cream ($1.25–$4) and Scoopology's anti-sandwich—one mighty bowl of cookie dough ($2.25–$7.85).