Restaurants in Henderson

Cadillac Ranch's friendly and casual atmosphere makes it an ideal spot for convincing shy friends to become lively matadors after a few drinks or to crowd around the bar with friends to catch the game. Destroy a tower of onion rings ($7.95) in mighty feats of mastication, and then make room for the sandwich parade. Bread-cushioned portions of pulled pork ($9.95) and Cadillac's Philly cheesesteak ($9.95) make equestrians happy, as do the hot ground-beef patties, served either in their minimalistic form ($8.95), glazed in barbecue sauce ($10.95), or doused in Cajun seasoning before enduring a blizzard of blue cheese and bacon ($10.95). Cadillac's entree selection pays homage to America's culinary heritage with the fish and chips ($12.95) and pits the roasted barbecue half chicken ($13.95) against the Jack Daniel's barbecue ribs ($14.95 for a half rack). The full bar fertilizes empty glasses, and Cadillac's specialty cocktails ($10) abound. Geologists especially will enjoy the Rock Candy (citrus liqueur and fresh lemonade), the pineapple Rock ‘n' Roll (pineapple vodka, fresh lime juice, and pineapple), and the unlisted Rock Star (lime-infused vodka garnished with a live starfish).

Josie's glacial treats don't include high-fructose corn syrup or any artificial sweeteners, and a do-it-yourself spirit gives enterprising sweet-seekers free rein over the composition and measurement of their yogurt compound, which costs $0.36 per ounce. A cavalcade of flavors dances before eager eyes and taste receptors. Flavors cover the gamut from basics such as chocolate and vanilla to out-there tastes such as cappuccino and root-beer float. Mix and match flavors and toppings to create one-of-a-kind masterpieces that will forever remain a mystery once all the evidence is gastronomically destroyed. Adorn a chocolate-cheesecake treasure with almond for a nut-tastic treat, or sample the pumpkin pie with splotches of margarita to honor the pilgrims' first Cancun Thanksgiving.

The oven-shunning eatery specializes in familiar tastes prepared with herbs, nuts, and veggies, full of their original, uncooked-to-death nutrients. For starters, try the chips and salsa, with the standard tortilla dippers swapped in favor of flax-seed crackers ($5.88). Fish phobes will appreciate the sneaky sushi selection, with maki artfully assembled sans sea meat. Try the the pseudo salmon roll ($12.88), packed with sprouts, avocado, tomato, enoki mushrooms, yam rice, mustard, garlic, and ginger. Wraps, veggie burritos, zucchini-noodle pastas, and veggie burgers round out the garden-centric menu.

At Roadrunner Saloon, executive chef Matthew Silverman has compiled a menu of Southwestern tin-plate specialties. His kitchen staff perfects half-pound burgers, tacos, and new york steaks wrangled from the rolling fields of Times Square. They serve up the sizzling cuisine at three locations, each with a distinctive collection of cowhide furniture, murals, stone fireplaces, and iron chandeliers. On weekends, live blues and southern rock echoes throughout the locations on Pebble Road and Flamingo Boulevard. At the Buffalo location, diners can bowl down personal lanes.

From its 1978 opening in New York City, Via Brasil Steakhouse has withstood the test of time and critics to bring the churrascaria tradition to diners on both ends of the country. At the stately Las Vegas restaurant, South American traditions come through not only in the more than 18 meats that grace tables but also in the way each one is prepared and served. The special churrascaria cooking traces its origins to southern Brazil's gauchos, who wound down their long days of herding cattle on the Pampas by roasting cuts of beef over crackling fire pits and writing up formal business proposals for opening steak houses in America. Today, chefs continue that tradition by roasting slabs of meat on rotisserie grills, then slicing each one tableside in order to give diners the exact cuts and temperatures they desire.

Inside the restaurant, an opulent surrounding of marble columns and countertops, floral centerpieces, and huge, sunny windows complement smartly dressed servers as they tote skewers to tables and carve off tender morsels of top sirloin, leg of lamb, and salmon. Selections from 16 side dishes garnish each savory cut of meat with exotic ingredients such as hearts of palm and yucca fries, and a salad bar urges diners to help themselves to more than 30 unique recipes. To complement the feasts, an ample wine cellar and a resident sommelier help diners bring out the rich flavors of each dish with expert advice on the dozens of bottles from around the world.

For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.