162 SPACIOUS STUDIO ONE AND TWO BEDROOM SUITES FEATURE THEWONDERFUL GAINEY SUITE DREAMS BED WITH PLUSH DOWN FEATHERBEDAND PILLOWS AND NEW LCD HD FLAT SCREEN TVS. FREE WI FI HSIATHROUGHOUT THE RESORT AND WORK AREAS WITH ERGONOMIC DESKCHAIRS HALOGEN LAMPS AND LAPTOP SIZE SAFES. COMPLIMENTARYBREAKFAST BUFFET WITH STARBUCKS COFFEE AND AN EVENING HORS DOEUVRES BEER AND WINE RECEPTION DAILY. MAKE YOURSELF AT HOMEWITH A FULLY EQUIPPED RESIDENTIAL STYLE KITCHEN AND DININGAREA WITH GRANITE COUNTERTOPS. RELAX IN THE OASIS LIKECOURTYARD WITH HEATED RESORT POOL WHIRLPOOL AND NEWLYREMODELED FITNESS CENTER. FLEXIBLE WELL APPOINTED FUNCTIONSPACE WITH SECURE WIFI AND WIRED HSIA INCLUDING A BALLROOMTHAT ACCOMMODATES UP TO 150 PEOPLE. STATE OF THE ART AUDIO /VISUAL SERVICES BUSINESS CENTER AND ON SITE CREATIVECATERING FOR CORPORATE AND SOCIAL EVENTS. NEXT DOOR EXPLORETHE SHOPS GAINEY VILLAGE WITH FABULOUS BOUTIQUES AND GREATRESTAURANTS. PAMPER YOURSELF AT THE SPA AT GAINEY VILLAGE ORTEE IT UP AT SOME OF THE BEST GOLF COURSES THE VALLEY OF THESUN HAS TO OFFER. ITS ALL WAITING FOR YOU AT THE GAINEYSUITES HOTEL...
Beneath the gaze of the numerous chimps painted on Nimbus American Bistro N' Brewery’s walls, the Tuscan-based brewery's craft beers mingle with gourmet versions of pub favorites. Chef Josh Tomczyk and his kitchen crew simmer fresh seafood and meats in beer-based sauces before transforming them into burgers, pasta dishes, and steaks. Their wood-fired oven bakes artisanal pizzas, pairing with specialty cocktails or pints of Nimbus pilsners, stouts, and ales. In the expansive dining room, warm lights and vibrant brewery-inspired murals dazzle eyes from the ceiling, and rows of tables and booths scatter the hardwood floors. A patio hosts outdoor dining, welcoming patrons to bring along their dogs or goldfish disguised as dogs. The restaurant hosts special events throughout the week, including pool tournaments on Tuesdays and live entertainment on Saturdays.
Devised by Pure Barre founder Carrie Rezabek, these fusion classes balance the grace of dance with the exertion of lifting and the soothing stretching of stretching. Each hourlong session loosens, strengthens, and lengthens the body through a smooth blend of the ballet barre, weight-training, and limber Pilates. In the process, you'll tone your tush, thighs, hips, arms, and abs while burning fat efficiently and blocking out the invasive anxieties of the real world, such as the lingering dread that squirrels are evolving faster than us and will soon top the food chain.
Italian-inspired dishes with fresh ingredients and homemade sauces sate panini and piadina pinings alongside a multitude of drinks and regular live music performances at Mumbles Place. A number of bruschetta varieties ($6 for three), such as goat cheese and roasted peppers or prosciutto and gouda, tantalize taste buds on their own or act as a piquant preview to epic dish documentaries. Tortilla-based tastes lie in a number of piadinas (Italian-style quesadillas) ($5–$7) and wraps, such as the tender marinated flank steak surrounded by veggies and blue cheese crumbles in the Mumbles Crumbles ($10). Panini pros press a variety of innovative sandwiches into melty morsels, with selections such as the Italian, which teams an herbivorous trio of roma tomatoes, eggplant, and roasted red peppers with the salty punch of salami to balance out its flavors and teach it how to love.
Though they don't knead the dough themselves, customers at MyPie by Crust certainly have a hand in their pizzas' creation. That's because they dictate their assembly every step of the way. At the restaurant's front counter, chefs take requests for custom-built Neapolitan-style pies directly from their hungry patrons, beginning with the selection of a fresh-made white, wheat, or gluten-free crust. To top that fresh foundation, customers then select from five different sauces—including conventional pizza sauce, spicy fra diavolo, and savory BBQ—and an assortment of meat and vegetable toppings. Each pie then enters an 800-degree oven that cooks it to perfection in two minutes—roughly 10 times faster than a home oven might take, and roughly 100 times faster than it would take to bake it over a single candle. Though custom pizzas are the restaurant's forte, they also craft traditional varieties such as Margherita and Hawaiian—both mainstays of MyPie's parent company, Crust, whose multiple Arizona restaurants continue a legacy of using fresh, homemade, and local ingredients in crafting their signature pies.
Chop and Wok's chefs have dished up pork chow mein, mu shu chicken, and vegetarian egg rolls for locals for more than 27 years, but they just recently started doing it from a new kitchen. Chop and Wok's newly renovated location not only features updated decor—including funky striped walls and beer memorabilia—it also houses a full bar and sound system. After diners clean plates of spicy crab fried rice or apple chicken stir-fry, open mics or musicians take to the stage to play rock 'n' roll sets that last until closing—or until the sun pops back up over the western horizon to shush everybody.