Though the Mojave Desert surrounds Las Vegas with its lone and level sands, the SoBe Ice Arena is a cool oasis of equally flat ice. The NHL-regulation rink, 31,000 square feet in area, hosts groups of skaters during open sessions. Hockey players practice their checks and slapshots on the ice, spurred on by a massive American flag and the threat of being sent to the penalty box for not knowing all 50 state capitals. On weekend nights, live DJs and karaoke set the scene for rhythmic skating sessions.
The Charcoal Room features top-grade cuts of meat, an extensive wine list, and fresh fish daily. The atmosphere is equal parts fine-dining class and low-key relaxation, like a news anchor whose desk is concealing a pair of sateen parachute pants. Peruse the menu to discover substantial steaks such as the pan-seared bone-in rib eye (22 oz., $32) and petite cuts such as the filet mignon (7 oz., $28). Classic salad styles such as the wedge ($7) or Caesar ($7) are perennially in good taste, complementing meat with the finest of chlorophyll. The boneless baby-back ribs ($10) and lobster mac 'n' cheese ($14) turn the traditionally difficult-to-eat into forkable fare. Since swords themselves always return from the grill too hot to eat, swordfish ($32) makes for a blade-inspired meal not forged by a sweaty blacksmith. Collect a cartel of iron-eaters who prefer their steak prepared on top of more steak and request a corner booth facing the door at The Charcoal Room.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Heaps of grilled steak, onions, mushrooms, and peppers arrive at the table still sizzling?just as fajitas should. With each dish at Fiesta Chips & Salsa, the cooks take pride in representing Mexican food classics. They mix mashed avocados, cilantro, tomatoes, and jalapenos to create guacamole and build tamales from scratch, wrapping them in corn husks with the gentle care of a mother swaddling her young. They also whip up favorites including hand-stuffed chili rellenos and shrimp saut?ed in butter-garlic sauce. And during breakfast hours, they churn out such classics as huevos rancheros and fiesta chorizo skillets with fajita potatoes and scrambled eggs.
Tacos, burritos, nachos, quesadillas, and more make up the menu at Frijoles. Chefs stuff tacos with any combination of carne asada, pico de gallo, sour cream, diced onions, beans, cheese, and freshly made guacamole. Mini-tacos are made with any choice of meat, cilantro, and diced onions. Sides of Mexican street corn make the best use of grilled corn. The chefs also whip up pitchers of the Mexican staple agua fresca, a fruit water drink that is flavored with fruit like cucumbers and strawberries.