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.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.
Yosh’s Unique Deli is a third generation delicatessen in Reno, NV. It’s the perfect place to stop for lunch or a light dinner. There’s an outdoor patio where you can sit on sunny days beneath cheerful yellow umbrellas. The menu includes a number of “Signature Sandwiches”—Nana’s Meatloaf, Reuben, Veggie, Portabella—, but there is also the option to “Build Your Own” (all sandwiches are available in whole or half portions). There are also salads, soups, and desserts. And, if you’d like to serve a fresh deli option in your own home, stop by to pick up some of Yosh’s three-bean salad, baked potato salad, or homemade quiches.
Voted Nevada Magazine's 2010 Best Restaurant of Northern Nevada, the Cactus Creek Prime Steakhouse boasts an impressive menu of expertly prepared cuisine made with only the freshest and highest-quality ingredients. Electrify a sleeping appetite with tempura artichoke hearts, cooked golden brown and served with a warm tomato based garlic sauce ($11). Once primed, hang a fang on one of seven different cuts of USDA Prime beef aged 28 days, making them old enough to have accrued complex flavors but still young enough to dream ($24–$45). Dig into the house specialty prime rib, which is slow roasted for 14 hours to seal in every last ounce of flavor ($33), or gravitate toward a non-steak dish such as the jumbo prawn and scallop thermidor ($24). All entrees are served with choice of a salad or soup, plus one side such as the ancho cheddar potato bake or garlic parmesan wedges.