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.
The scene is a classic American diner: uniformed waitresses walk past rows of booths, pausing to refill coffee mugs and set down towering stacks of pancakes. Large, sunlit booths provide parents and kids with a venue to converse or sign a treaty that finally ends bitter remote-control battles. Behind the service window, cooks bustle about the kitchen, whipping up generous portions of biscuits and gravy, three-egg omelets, and Mexican-inspired specialties—including chilaquiles, eggs with chorizo, and giant breakfast burritos. Come lunchtime, kitchen staffers turn their attention toward hearty burgers, hot specialty sandwiches, and chicken-fried steaks.
Wet Hen Café’s story revolves around poultry, from the origin of its name to its owners’ 25 clucking pets to its menu items. Buoyed by backgrounds in the restaurant business, Jackie and Don Handlin work with their son and sous chef Brandon to craft a menu of light sandwiches, soups, and breakfast meals. Named after the idiom "madder than a wet hen," Wet Hen Café churns out quiche dotted with spinach, feta, and cranberry, sandwiches layered with black forest ham, jack cheese, and brown mustard, and, of course, hearty chicken soup. The café supports local merchants by hanging and selling original artwork and selling craft honey and Blind Dog coffee.
The first time Dan Pool bit into the freshly baked bread of a Gandolfo's New York Delicatessen sandwich, he loved it. In fact, he loved it so much that he bought the small New York City eatery and immediately began expanding it into a string of shops across the country. Today, these locations stay true to Gandolfo's original spirit with a menu of Big Apple classics, including Reuben sandwiches, Nathan's Famous all-beef hot dogs, and the dense, chewy bagels New Yorkers traditionally lob at passing cabs. The staff also stacks chicken-breast sandwiches on hero rolls and assembles nine different types of roast-beef sandwiches.