Vino 100's wine tastings are available every day, featuring a palate-pampering lineup of three red and three white vinos (two ounces each; tasters can also opt for three four-ounce glasses). Flight wines are chosen weekly by Vino 100's knowledgeable staff, allowing neophyte and full-fledged oenophiles to swirl, sniff, and sip wines before committing to an entire bottle. Call ahead to discover current and upcoming varietals, or step through a temporal anomaly to drink the wines of the past.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
Ice-cream slingers at The Hop, a 1950s-style malt shop, scoop creamy concoctions into crunchy waffle cones alongside gluten-free, Kosher, low-carb, no-sugar-added, and nondairy frozen desserts. A two-scoop sundae ($4.75) of Birthday Cake ice cream combines swirls of blue icing and pieces of white sponge cake, replicating the experience of biting into a whole birthday cake without ingesting a lit candle. Try a single-scoop cone of tiramisu ($2), sweet italian cream cheese and coffee ice creams mixed with ladyfingers, shaved chocolate, and chocolate-espresso swirls, or grab a quart ($7) to go. Customers can divvy up a banana split ($6), ice cream robed in chocolate, strawberries, pineapples, and whipped cream before setting sail in a banana yacht, or forego the sweets for a hand-dipped corn dog ($3) served on a stick to put anxious puppeteers at ease.
Mthai—located next to Scolari’s—is like a culinary ambassador for Thailand. Staples such as ginger-flavored stir-fries and five curries mix and mingle with American influence to the point that entirely new plates are born. The Mthai spaghetti, for instance, mixes noodles with chicken and basil leaves, and Americanized fried rice tops a medley of ham, sausage, and raisins with a sunny-side-up egg.
Still, anyone seeking authentic fare won't be disappointed. The owner sources her classic recipes from Thailand to create fresh pad see eew and steamed jumbo prawns. And to meet individual tastes and satisfy those who believe they've transformed into a lion, most dishes let diners choose their protein: chicken, pork, beef, tofu, seafood, or a combination.
When they graduated from the University of Nevada, the owners of Archie’s Giant Hamburgers & Breakfast didn’t move far. They planted their restaurant near their college campus, a short walk from Mackay Stadium, to suppress the hungry howls of students and locals with mammoth burgers and breakfast served around the clock.
Archie’s is split between two stories—a diner on the bottom and a memorabilia-packed sports bar on top. Exposed steel rafters and brushed metal walls absorb the game-day cheers that ricochet through the upper level equipped with plasma TVs, a pool table, and a jukebox. Below, forks dig through flapjacks amid ‘50s-style decor befitting of Grease, a film titled for the bacon fat teens once used to slick back their hair.
At locations in more than a dozen states, U-Swirl delivers more than 40 flavors of frozen yogurt packed with live and active cultures and designed in low-fat, non-fat, and sugar-free varieties. Self-serve machines line the shop’s lime green walls, ready for customers to dispense heaping swirls of old favorites, such as cookie & cream and fruit sorbet, or seasonal innovations, including eggnog in the winter and fireworks in the summer. Next, patrons head to the toppings bar and crown their frozen treats with as much fresh fruit, cereal, and candy as they can handle before weighing cups and paying by the ounce.