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.
The Summerlin outpost of BJ’s Restaurant is one of three locations throughout Las Vegas. Located directly across from the Red Rock Casino Resort and Spa, the casual eatery always seems to attract a crowd. Well known for brewing their own beer and an eclectic menu that ranges from deep dish pizzas and hamburgers to gluten-free meals, BJ’s loves catering to their guests. New flat-screen TVs throughout the restaurant and a relaxed, if slightly boisterous vibe, make the Summerlin location a welcome destination for all. Around the holidays, guests are treated to a slew of new menu options, from steak and lobster entrées to seared mahi mahi, with souvenir glasses to take home at the end of the night.
• For $31, you get a ticket for seating in section 104, 106 (rows 15–30), or 128 (rows 15–30) (a $49.50 value before fees, or up to a $62.95 value online, including all ticketing fees). • For $57, you get a ticket for seating in section 7, 101, 103, 106 (rows 1–14), C108, C109, C125, C126, 128 (rows 1–14), 131, or 133 (a $99.50 value before fees, or up to a $114.45 value online, including all ticketing fees). • For $83, you get a ticket for seating in section 4–6, 108, 110, 111, 123, 124, 126, C110, or C124 (a $149.50 value before fees, or up to a $165.95 value online, including all ticketing fees).
For its more than 20 types of golden-brown pancakes and plentiful selection of omelets, waffles, crepes, and other hearty American breakfast dishes, The Original Pancake House has gleaned accolades ranging from a Zagat rating and a feature on The Food Channel to being named one of the nation's top 200 franchises in 2009 by Franchise Times. It's no wonder why. Since 1953, every one of the family business?s morning specialties have been prepared from scratch daily with a commitment to real ingredients such as pure whipping cream, hard-wheat unbleached flour, and butter made from fresh sweet cream. Powdered sugar lines the souffl?-styled rims of oven-baked German pancakes, which The Food Channel lauds for their "ever so-slightly crispy" edges and calls "just the right balance between a crepe and a pancake." Apple pancakes?with granny-smith apples in the batter and sinkiang cinnamon glaze on top?are another favorite, and those tart apples also share the menu with fresh blueberries and toasted Georgia pecans for a turn to simmer in Belgian-waffle circles like actual grannies in syrup-filled jacuzzis. Unique ingredients add distinction to house specialties such as oven-baked mushroom-sherry-sauce-topped omelets and gourmet fruit-filled crepes garnished with sweet cherry-wine sauce. To accentuate the flavors of each meal, The Original Pancake House brews its own signature coffee blend.
Pura Vida Bakery & Bystro chef and owner Mayra Trabulse has one goal: to create compassionate cuisine with a level of flavor that reflects her diverse cultural background. As she shared with Katherine Fernelius of Vegas Seven, Mayra is half Lebanese and half Cuban, and was born and raised in Mexico City. After moving to Las Vegas and attending community college, Mayra found herself unfulfilled. She decided to relocate to Florida, where she began to explore the politics of eating and her own relationship with food. She founded a catering business and became a private vegan chef before returning once more to Las Vegas to share her signature Caribbean- and Southwest-inspired dishes with Nevadans.
Mayra incorporated the Spanish phrase "pura vida" into the moniker of her eatery because it's a greeting or a farewell that can signify a sense of community and enjoying life slowly. That's exactly what she wants diners to feel at the restaurant, where she uses local, organic, fair-trade ingredients and incorporates macrobiotic, Ayurvedic, and raw-food principles in her low-temperature cooking. Mayra enhances her creations with unrefined oils and sweeteners and grinds whole spices for maximum flavor. Boasting a designated gluten-free area of her kitchen, she can cater to most any dietary restriction—Vanessa Meier of The Green Girl Next Door blog described how Mayra composed custom, on-the-fly dishes that were "beautiful and clearly prepared with so much love" for her and her husband.
And Meier isn't the only critic to take note of the blossoming restaurant: it earned Las Vegas Weekly’s 2012 Best Vegan Eating award and was named the Las Vegas Review-Journal’s Dining Pick of the Week in October 2012. Mayra and her team also cater special events and bake custom vegan wedding cakes for couples being married by an Elvis wearing faux-blue-suede shoes.
“Japonais is a culinary experience that blends immense enjoyment with sturdy savoir faire,” declared former Chicago Sun-Times food critic Pat Bruno, writing of the sleek Asian eatery near the edge of the Chicago River. While one coexecutive chef, Jun Ichikawa, lends his expertise to the sushi side of the restaurant’s menu, the other, Gene Kato, designs its selection of hot plates. Together, they churn out traditional and modern dishes—such as the house-specialty Kobe prime rib and Le Quack Japonais, a house-smoked duck slathered in hoisin sauce and mango chutney—whose appeal led Condé Nast to name their establishment one of the top 66 restaurants in the world. Ingredients from both surf and turf star at the sushi bar, which serves options such as spicy king-crab nigiri and a Crazy Veggie roll that insists on wearing its lab coat and goggles at all times. As selections emerge from the kitchen, says Bruno, “the presentations … are elegant … the shapes and swoops of the plates are a feast for the eyes.” The two dining rooms at Japonais meld industrial Japanese design with a touch of European richness. Squares of gold velvet frame an oversize mirror that hangs over the Red Room, the restaurant’s more formal dining space. Across the hall, the Green Room’s slate-and-brick fireplace and whimsical tree centerpieces that occasionally don sweatpants add to its more relaxed atmosphere. Wavy ceiling panels and Lucite chandeliers accentuate the high ceilings that unite the two spaces, hanging over a staircase that leads downstairs to the riverwalk café. There, sheer drapery panels frame views of the Chicago River for those seated on pillow-laden couches and chairs. As they lounge, guests can sip specialty cocktails or enlist the top-shelf liquors to help them win gargling contests against the river.