Instead of the cookie-cutter décor of a regular hotel, Bonnie Springs Ranch offers a variety of room themes, allowing guests to determine their own style. Lovebirds can experience the Far East in the Wild West with a Chinese-inspired room. Likewise, guests planning a role-playing retreat can live out their trail-traveling narrative on a Bonnie Springs bed that doubles as a covered wagon. No matter which theme you choose, your spacious retreat will include a luxurious Jacuzzi tub. If you're traveling with the whole pack, the overnighters' calico-West-themed rooms welcome children as well as pets.
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' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of flatbreads, soups, and salads round out Quiznos' varied menu.
Michoacan Gourmet Mexican Restaurant celebrates Mexican culture and family, fostering a festive atmosphere with live mariachi music and happy hours to augment a menu of healthy, authentic cuisine. Chefs use only canola and olive oil as they tuck Gulf shrimp into tacos or bundle thin-broiled new york steak and cheese into enchiladas. On Sundays, they prepare an all-you-can-eat Sunday brunch with cool margaritas and bubbly champagne mimosas. Intricate murals and clay vases create an authentic ambiance as patrons dine at four-top tables tucked into booths, at the long wooden bar, outside on the fenced-in patio, or in the cockpit of their hovercraft after getting takeout.
At Mezzo Bistro and Wine, chefs create nearly everything from scratch, from hand-rolled sausages and meatballs to decadent dressings and sauces that populate plates of Italian favorites. Flames set the goat-cheese- and sausage-topped Mezzo pizza and margherita pie ablaze inside the kitchen’s wood-fire oven, which the eatery imported from Naples in exchange for an Elvis impersonator. Each layer of eggplant parmesan appeases veggie-craving tummies, and orechiette calabrese entangles mushrooms, spinach, and spicy sausage in a housemade sauce. Freshly caught fish fills the frutti di mare with a hodgepodge of clams, mussels, hand-cut calamari, and shrimp, all simmering in a spicy sherry sauce with linguine.
Ten years ago, executive-chef Craig “Andy” Beardslee and pal Johnny Rivera set out to bring country-style cooking to an urban environment. Today, the duo’s award-winning eatery Hash House A Go Go has expanded from its original San Diego home into five Vegas locations, including a spot inside The M Resort Spa & Casino Las Vegas. Drawing from his work with agriculture and livestock, chef Beardslee kicks up house-made farm favorites, adding innovative flavors to fried chicken, french toast, and meatloaf recipes. The generously portioned entrees pair well with creative concoctions, such as a BLT bloody mary, a far more successful drink than its predecessor, the grilled-cheese martini.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.