Whinnies of anticipation can often be heard from the stables of Mount Charleston Trail Rides, where well-mannered horses and ponies wait to ferry riders down trails flanked by whistling ponderosa pines, junipers, and aspens. Led by cowboy guides, small groups hop into saddles and embark on scenic explorations of the Humboldt-Toiyabe National Forest and its surrounding areas. With crisp air that normally averages 30 degrees cooler than the Las Vegas Valley, the foothills and canyons offer a welcome respite from the heat of the desert. When the temperatures dip too low for horseback rides, the ranch keeps its trusty steeds busy with carriage rides, sleigh rides, and a Sadie Hawkins dance with unicorns from the neighboring forest.
Strap on your unthinking cap and let loose on Primm Valley Casino Resorts' family-friendly attractions, ranging from thrilling coasters to the gentle, youngster-bouncing Frog Hopper. Riders taller than 4 feet can take the plunge on the Turbo Drop, which boasts a 170-foot vertical free fall at 45 mph, or The Desperado, a twisting coaster with more banks than a financial district and more giggle-induced glee than insider trading. The Adventure Canyon Log Flume refreshes riders with water while stimulating their trigger fingers with laser-light target shooting in splashy surroundings. If brick-and-mortar amusement doesn't crank your cerebral cortex, take a ride in the Maxflight Cyber Coaster, which virtually simulates an authentic rollercoaster down to the last detail.
“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.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
To call The Body Shop a mere skin and body care store is to miss half of what makes it special. Late founder Dame Anita Roddick was a pioneer for ethical business practices; upon opening her first store in Brighton, England, in 1976, she developed company values such as "Defend Human Rights" and "Protect The Planet." She somehow balanced principles and profit, partnering in global campaigns with UNICEF, Greenpeace, Amnesty International, and the United Nations, all while ultimately expanding her brand into 2,500 locations in over 60 international markets. After her death in 2007, then-British Prime Minister Gordon Brown said, “She campaigned for green issues for many years before it became fashionable to do so and inspired millions to the cause by bringing sustainable products to a mass market. . . . She was an inspiration.”
Indeed, the Body Shop exhibits an eco-friendliness and social consciousness that's hard to come by in a company of its size. Its products have been fair-trade since 1987, and its Against Animal Testing movement led to an EU-wide ban of animal testing of cosmetics. The products are made from ingredients harvested from around the world: shea butter from Ghana goes into body scrubs and butters, and Indian artisans craft wooden massagers and tote bags that are screenprinted by hand. But all that isn't to say the company's production practices overshadow its final products. Skincare treatments such as the brand’s iconic body butters, facial products, and gift collections often appear in Allure, Marie Claire, Lucky, Seventeen and other national publications.
After watching his father work in the glass industry for more than 30 years, Troy Mason followed in his footsteps by opening his own full-service glass shop in 1991. Not content with simply fixing cracks, Troy also developed an in-house technician-training program that allies itself with the standards set by the National Glass Association. Two of its graduates were honored as half of the top four installers in the United States, earning the esteem of their peers and a gold medal made from old hood ornaments at the United States Auto Glass Olympics.
When they aren't competing for glass and glory, technicians replace windshields with parts and products purchased directly from the manufacturers, and back their work with lifetime warranties. Techna Glass also offers a lifetime rock-chip-repair membership, which entitles owners to unlimited repairs of damage caused by errant stones. When they aren't competing for glass and glory, technicians replace windshields with parts and products purchased directly from the manufacturers, and back their work with lifetime warranties. Techna Glass also offers a lifetime rock-chip-repair membership, which entitles owners to unlimited repairs of damage caused by errant stones.