With a stay at Sunnyside Restaurant & Lodge in Tahoe City, you'll be on a lake and close to Gatekeeper's Museum and Tahoe City Golf Course. This lodge is within close proximity of Watson Cabin Museum and Tahoe City Marina.
Make yourself at home in one of the 23 individually decorated guestrooms, featuring DVD players and CD players. Your bed comes with cotton sheets and down comforters. Rooms have private balconies where you can take in lake and garden views. 32-inch flat-panel televisions with cable programming provide entertainment, while complimentary wireless Internet access keeps you connected. Private bathrooms with shower/tub combinations feature deep soaking bathtubs and designer toiletries.
Rec, Spa, Premium Amenities
Make use of convenient amenities such as complimentary wireless Internet access, concierge services, and babysitting/childcare. Additional features include ski storage, wedding services, and a fireplace in the lobby.
Satisfy your appetite at one of the lodge's 2 restaurants.
Business, Other Amenities
Featured amenities include audiovisual equipment, complimentary newspapers in the lobby, and a 24-hour front desk. Planning an event in Tahoe City? This lodge has 1500 square feet (139 square meters) of space consisting of banquet facilities and a meeting/conference room. Free parking is available onsite.
With its gleaming marble demonstration counter, wooden cabinets topped with carved grapevines, and overhead televisions, the teaching kitchen at Nothing To It! Culinary Center would look perfectly at home on a film set. Instead, it sets the stage for the school’s master chefs to share the secrets to baking a flaky, golden pie crust or simmering a fragrant Moroccan stew with more than 500 students each month. Under the helm of Culinary Director, Chef Lara Ritchie, a graduate of New England Culinary Institute in Essex, Vermont, expert gourmands constantly add new hands-on and demonstration classes to their already encyclopedic schedule. Budding Boyardees hoping for a comprehensive approach can take the eight-level techniques series, which starts with knife skills and finishes with advanced techniques such as rendering an emulsified aioli or soft-boiling an egg with telekinesis. Pupils interested in more specific, contained lessons join hot-topic sessions, which delve into gluten-free cooking or sausage making, or international classes that explore Lebanese cuisine’s spices or Spain’s rustic charcoal-fired meats. Over the holidays, the 6,000-square-foot center fills with apprentices who learn to craft seasonal edibles such as truffles or gingerbread houses.
Nothing To It! also feeds visitors feasts they don’t have to cook. Its Napa Valley–style Gourmet Deli layers sandwiches with lavish ingredients such as imported cambozola-cheese pesto and flavors salads with creamy curried-mango chutney.
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.
The Hop's hands-on owner, Dee Dee La Rue, can be found in the kitchen of her retro 1950s malt shop, whipping up classic American fare to feed Reno's nostalgia-starved diners. More than 45 flavors of KaleidoScoops ice cream take center stage as soda jerks blend malts and scoop out kosher, gluten-free, and no-sugar-added flavors that range from Birthday Cake to Candy Factory. Besides ice cream, the retro shop serves up classics such as hand-dipped corndogs and chicken strips, and specialty ice-cream cakes can be used to hilariously smother a clown’s hair fire. The décor, which was sourced directly from Dee Dee's garage according to KTVN, and the staff's old-fashioned uniforms celebrate nostalgia and 1950s malt-shop culture.
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.