At Lokal's, the kitchen staff bakes its wings twice before serving them with a choice of 18 sauces, including mild, spicy, or extra hot. The wings complement the rest of the restaurant's sports-bar menu of burgers, sandwiches, and wraps.
Cafe El Lago's chips and salsa were named the best in Utah County by the Provo Daily-Herald?and once the chips are gone, it's worth sticking around for the sizzling Mexican entrees. The culinary team adds a funky spin to classics, smothering chicken enchiladas and chimichangas in their house sour-cream-and-cream-cheese sauce, and drizzling the hefty burritos, crafted on 12" tortillas, in your choice of red chili or green chili verde.
La Fountain Mexican Restaurant caters to cravings with a packed menu of Mexican favorites. From quesadillas to chile relleno platters, the cooks whip up authentic dishes that can be paired with rice and beans to create stick-to-your-ribs feasts. Homemade flour tortillas transform the typical burrito or taco into something special, and breakfast is available at any time of day.
Between its bright-green and blue walls, Mia's Italian Ice has consolidated the freezer and the fondue restaurant. The venue honors its name by prepping 15 flavors of italian ice daily, all of which—with the exceptions of root beer, rainbow, and plain hail chunks—encapsulate fruits in chilly bites. Its signature Mama Mia dessert sandwiches italian ice between two velvety scoops of custard, which also fills cakes and cupcakes. Not everything inside the shop is frigid, however: Oreos, pretzels, gummies, and marshmallows dip into creamy pools of chocolate and caramel fondue.
A waterfall cascades over a towering cliff. A few acres away, hundreds of thousands of tulips sway in the desert breeze where hay and barley once grew. Originally a dairy farm, the 55-acre Thanksgiving Point has bloomed into a museum complex and attraction with one-of-a-kind experiences, shopping, dining, and seasonal festivals. In Thanksgiving Point Gardens, trees and shrubs form divisions between 15 themed gardens modeled after a country estate, 13 acres of turf grass, and a 4,000-seat amphitheater beside a manmade waterfall—all of which flourish under the hands of 26 gardeners. Gardeners feed their plots using an intricate water-reclamation system, which harvests millions of gallons of runoff water and lizards' tears annually to transform the desert landscape into an assembly of global ecosystems.
The outdoor park is also home to Farm Country, a working farm where goats, pigs, and draft horses mingle with peacocks and wildlife photographers disguised as ostriches. Visitors delve into farm culture as they pet and feed the animals, ride ponies, and look in on the process of bottling milk. The Museum of Ancient Life explores life long before agriculture, exhibiting 60 complete dinosaur skeletons to a soundtrack of gurgling steams, insect chirps, and one jazz saxophonist. The museum also contains more than 50 interactive exhibits, including a simulated fossil dig.
Scott and Nancy Litke opened a roadside food shack in partial tribute to Scott’s grandparents, Emmett and Ethel, who have quite a backstory: After a run-in with the law, Emmett disappeared in 1934, and the couple became a local legend. Just for fun, Scott challenges guests to a bounty game: any customer who brings in someone named “Emmett” will be rewarded with free lunch. The Emmett also receives a shirt and a place on the wall of fame. It’s one of a few challenges the restaurant offers to customers—there are also eating contests, including Man v. Emmett’s Burger and Man v. Ethel’s Sundae.
Since its opening, the “shack” has been updated to become a 2,800-square foot restaurant. The ethic is the same, though: Emmett’s and Ethel’s churns out fresh, homemade food, such as gourmet burgers, hot dogs, and baskets piled high with fish and chicken that has been hand-cut in the kitchen. In addition to traditional malts and shakes, guests can savor parlor-style ice cream sundaes with ingredients such as deep fried peach halves, toasted almond ice cream, and brownies.