Ramada Conference Center Zanesville is located in Zanesville.
Make yourself at home in one of the air-conditioned rooms featuring refrigerators and microwaves. Bathrooms have complimentary toiletries and hair dryers. Conveniences include complimentary newspapers and coffee/tea makers, and housekeeping is provided daily.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an indoor pool, a spa tub, and a sauna.
Enjoy a satisfying meal at a restaurant serving guests of Ramada Conference Center Zanesville. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, business services, and secretarial services. Planning an event in Zanesville? This hotel has 11000 square feet (1022 square meters) of space consisting of conference/meeting rooms and banquet facilities. Free parking is available onsite.
Bob Sumerel Tire & Service Bob Sumerel opened his first shop in 1968 in an abandoned gasoline station. This business venture might have proved futile if Bob hadn't first revamped the dilapidated petrol dispensary into an attractive store brimming with tires for passenger cars and light trucks. He strategically set up shop in a high-traffic area, deducing that tires in motion are less likely to stay in motion as they wear out from overuse. Today, Bob's arsenal has grown from a few old gas stations to 26 locations manned by ASE-certified technicians, who skillfully nurture careworn tires with Bandag tire tread, refinish wheels and rims, and stay well-stocked with wheels for forklifts, earthmovers, and time-traveling Roman chariots. In addition to tire tweaking, the menu of services includes wheel alignments, brake overhauls, and shock repairs.
Cuisine Type: Homemade ice cream and diner food
Established: Before 1950
Reservations: Not offered
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Homemade ice cream
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Be prepared for generous servings of ice cream.
What made you want to work with food? When did you first develop that passion?
We love providing our customers with generous portions of hand-crafted ice cream.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are several. Our hot Virginia ham would probably be the most common.
In your own words, how would you describe your menu?
We are a '50s-era-style diner. We have been making our own top quality ice cream since 1948. We also offer diner-style food like hamburgers and french fries. We have a signature hot Virginia ham sandwich that has been a customer favorite since 1948. We also offer a rib eye steak sandwich, fish tail sandwich, and homemade soups.
Is there anything else you want to add that we didn't cover?
We also roast fresh peanuts and cashews daily, and we sell delicious Ben Heggy's chocolates.
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.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.