Rookies Sports Bar serves an array of steaks and American fare, boasting an eclectic menu that spans a wealth of tasty territory from pastas and seafood to sandwiches and steaks. Hang a fang on a 12 oz. New York strip steak ($19.99), or the 10 oz. hawaiian-marinated sirloin ($15.99). Chomp down a home-style catfish sandwich ($8.99) or savor the half-pound, Angus beef All-American burger ($7.49). With 27 televisions lighting up the dining space, and pool tables providing an opportunity to woo on-looking admirers with the seductive power of geometry, Rookies Sports Bar stands as a suitable place for after-hours sports spectators and families alike. Recently, the restaurant was the recipient of the Heart of Henderson award, which honors those who give back to the community.
In the early '20s, tobacco processor Richard Henderson Soaper opened the six-story Soaper Hotel?a landmark in downtown Henderson known for its arched windows and circular balcony. Now the first floor hosts Delizio, an Italian-inspired eatery where patrons can devour pasta dishes, chargrilled boneless rib eyes, and deli-style sandwiches and soups surrounded by vintage architectural features.
Guests can also head to the bar area to sample 10 craft beers and martinis and listen to live music on Friday and Saturday nights. On Tuesdays, they can belt their hearts out during karaoke and participate in trivia on Wednesdays, proving to smartphones that humans can still access information in their own brains.
"Best Of" awards cover the glass doorway that leads into Gene's Restaurant, an eatery owned by the Thomason family for more than 30 years. Step through the doorway and into the dining room, and you might catch a whiff of the home-style breakfasts, lunches, and dinners that keeps winning those awards. The restaurant is known for dishes such as fried catfish, house-made meatloaf, and pit-barbecued meats. In the summer, feast on specialties such as homegrown tomatoes stuffed with tuna salad.
There are 66 menu options before you get to the chef's specialties at Mandarin House. Vegetable lo mein, shredded pork with garlic sauce, and sweet and sour chicken are merely preludes to such chef signatures as the chicken, beef, and pork entree with onion, bamboo shoots, green peppers, broccoli, water chestnuts, and red carrots. Sixteen all-day special combination platters also smell of savory goodness, and they come with roast pork fried rice and an egg roll.
Bagelrama?s famous steamed bagel sandwich is an agglomeration of soft doughy circles, warmed meat and veggies, and gooey cheese. The bagel sandwiches are stuffed with a mix of breakfast- and lunch-geared ingredient combinations, including corned beef hash, eggs, and sausage gravy; and pulled pork slathered in housemade barbecue sauce. Bagels are also sold by the dozen, and paired with such cream cheese flavors as chocolate hazelnut, pineapple, and pecan pie.
At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.