Though the family-oriented grill's atmosphere mostly recalls a comfy Mexican restaurant (down to the homemade chips and salsa greeting you at the table), the menu touts tastes from across the globe. Try the signature Hawaiian-style ribs ($13.99 half order, $24.99 whole) marinated and grilled in a secret-recipe Jack Daniel’s barbecue sauce, or take a Bavarian turn with the mett-n-kraut ($12.99), a German-style minced pork with sauerkraut on rye bread. Otherwise, opt for something more Italian such as the homemade meat or vegetarian lasagna ($12.99). Classic Tostado's burgers ($8.49) with your choice of toppings (including mushrooms, bacon, barbecue, and Swiss, Provolone, or American cheese) and reubens ($8.99) bring the around-the-world menu back home. True to its name, though, Tostado’s also serves up Mexican dishes that range from familiar burritos ($9.99–$11.99, depending on filling) and quesadillas ($9.99–$11.99) to the creative Mexican hot dog ($6.99), which comes with sour cream, mustard, and pico de gallo.
Creating a custom-made wine is a lot more rewarding than producing questionable homemade toothpaste. At Tino Vino Vintners, the 6- to 10-week process begins with you “researching” (tasting) wine varietals to determine what you want yours to taste like. Five tastings will introduce your palate to its options in a round of speed dating for the taste buds. Next, the desired grapes are crushed, pressed, concentrated, and mixed with reverse-osmosis-filtered water, yeast, and other ingredients under the supervision of a winemaker. The winemaker will watch over your mixture’s progress during its two to three weeks of fermentation before stabilizing the wine with an optional clarifying agent and racking (removing sediment). Once your wine has been bottled, you may either pop it open and have a party or stash it away to let it age as gracefully as Burton Gilliam.
Smoke scented with flavors such as mango, pineapple, and cherry wafts through Aladdin Restaurant and Hookah Bar as patrons linger over waterpipes as late as 3 a.m. Besides Al Fakher and Starbuzz tobacco, skilled staffers also blend house mixes with names such as Bubble Yum and Candy Drop, and can even fit hookahs with heads made from hollowed-out pineapples, watermelons, and other fruits. The kitchen also crafts a full menu of Mediterranean and Middle Eastern fare, including kebabs, gyros, and Turkish coffee.
A sleek black-and-gold façade and the promise of frothy brews entices Mt. Adams bar-hoppers into Tavern on the Hill’s newly expanded space. Fifteen flat-screen TVs flicker with almost any sports game of patrons’ choosing, thanks to satellite TV packages such as NFL Sunday Ticket and MLB Extra Innings. Bartenders dish out draft beer from a dual-sided bar, and chefs prepare plates of classic pub cuisine, including sizzling pizza and bar bites from the late-night menu.
As bartenders pour more than 75 aromatic whiskeys and single malts from a healthy menu of mixology-inspired cocktails, a team of chefs diligently reduce the same amber potions into savory sauces. These potent condiments flow freely over burgers and pizzas, punching up classic American flavors with the distinctive kick of Old Grand-Dad, Fireball, and Jack Daniels. On select nights, live bands flood the expansive eatery with catchy riffs and pumping bass, drowning out the clacks of colliding stripes and solids upon red-felted pool tables. An exclusive VIP area gussied up with sleek leather couches and velvet ropes hosts bottle service—vodka, gin, and scotch vie for tumblers' attention. Whisky Bar's private game room hosts corporate events and private parties, and a cavernous, free-access parking lot accommodates up to 150 cars, which is the same number of cars Evel Knievel once flew over—on United Airlines flight 1232.