Quick Hits

Have you heard the good news? Eureka has a new Uncommon Overnighter and it’s a revelation. The Stone Church Lodge is housed in an old Methodist church built in 1881 using native stone. The building served as a church until 1900, housed a few revivals in the 1920s, then sat vacant, praying for a comeback. In the 1980s, a master craftsman turned a portion of the building into a living space complete with ornate and intricate woodwork.  

Combine a tour of the city’s historic buildings with some of its hippest restaurants and watering holes. These establishments often boast up to a century (or more) of civic pride, but their menus keep it fresh, innovative, and mouthwatering!

Sometimes, you just need a place to stay the night. Nothing wrong with that, but when you’re ready for lodgings that are as much a part of the adventure, look no further than Tarantula Ranch Vineyard in Amargosa Valley. 

The Clown Motel in Tonopah boasts what’s got to be the largest collection of clown figurines and memorabilia under the sun. Some 3,200 clowns call the motel’s lobby home, with more pouring in weekly as donations from around the world. It’s a sight to behold and one that you won’t find anywhere else. 

America’s favorite food was born in the mid-1800s when vendors started serving “steak in the Hamburg style,” which meant lower-quality beef that was ground, spiced, cooked, and served between bread. First popular with immigrants and sailors, hamburgers soon swept the nation as a meal for the common folk that was cheap, tasty, and portable. Today, hamburgers are ubiquitous: a culinary staple nearly guaranteed on every restaurant menu in the country (and many abroad). Despite this proliferation, burger tourism is a rewarding venture because every region offers a unique spin on the classic. Such is the experience across Nevada, and while every community has at least one great burger option, we HIGHLY recommend these.

Gardnerville native Mindy Miller always enjoyed crafting sweets, but when she and her husband Larry became unemployed in 2009 during the recession, she decided it was time to become professional confectioners. Mindy began making honeycomb sweets and her signature Nevada-shaped toffees for local businesses during the holidays, but once clients started asking for candy outside of the season, she knew she was on to something.