The certified trainers at Push Personal Fitness propel clients toward fitness goals in classes filled with encouragement and personalized tips. Like a trip to the airport in a clown car, classes are 60 minutes long and can accommodate up to 10 people. Brimming with energizing songs and high-intensity movements, kickboxing classes torch calories as they tone arms, legs, and abs. All-levels boot-camp classes build muscle mass and cardiovascular endurance with functional fitness equipment, such as gymnastic rings, kettlebells, and rowing machines. Yoga classes melt stress with flowing poses designed to cultivate strength, flexibility, and focus. During personal-training sessions, teachers motivate students to boost their heart rates and build lean, healthy muscle with 30-minute high-intensity workout sessions.
The Wooden Nickel Sports Bar & Grill could easily throw out the tables and chairs, burn the menus, and close down the bar—even then, people would have plenty to do and see. While diners feast on burgers, they bask in the glow of televisions broadcasting sports from ESPN GamePlan, NFL Sunday Ticket, and Fox Sports Network. Trivia competitions bring friendly rivalries into the eatery on weeknights, where players can match minds to win free drinks and bragging rights at the next Mensa track meet. The kitchen's pub grub mixes well with draft and bottled beers, which wait in the wings to swoop in and extinguish thirst pangs or rinse burger residue from hands.
Savory scents beckon diners to the 14 hibachi tables inside Osaka Japanese Steakhouse. Like gymnasts tired of the same old floor routine, morsels of steak, chicken, or seafood tumble atop sizzling teppan grills as personal chefs prepare each meal. Alternatively, tables in the traditional dining room fill with fine pan-Asian fare, from pad thai and General Tso?s chicken to a wide selection of sushi. Osaka also boasts a full bar, a carry-out menu, and a private party room, and caters to families by offering kids their own exclusive bill of fare.
Winner of a Golden Fork Award for Best Sandwich and runner-up for Best Gourmet Deli Dine-in from Fox Cities Magazine, New York Deli treats ravenous patrons to an impressive spread of sandwiches, subs, gourmet paninis, wraps, made-from-scratch soups, and fresh salads. New York Deli culls gourmet ingredients, local produce, and high-quality Boar’s Head meats to furnish each menu item. Sink sharpened mouth knives into the corned beef-loaded classic Reuben, New York Deli’s most popular bread-framed treat ($7.29). The BLT&A provides a tropical twist on the classic sammy, pairing it with avocado, swiss cheese, and chipotle-lime mayo ($5.99). Like the Jimmy Carter/Richard Nixon comedy hour, the turkey apple harvest wrap combines sweet and salty beltway charm of turkey, bacon, provolone cheese, and apple butter ($6.79). Herbivores and herbivoyeurs can feast on the greek salad ($6.95), or tomato and mozzarella panini ($5.79). Cap off your mealsperience with a sweet sampling of dessert such as New York–style cheesecake or german chocolate cake baked fresh daily.
Owners Brian Glassel and Tim Nicholson eventually teamed up to bring Glass Nickel Pizza Co. to fruition in 1997 after spending their teenage years working around the nostalgic aromas of baking pizzas in Wisconsin eateries. They met while working in the same pizzeria and shared a passion for gourmet pies, so they spent a year planning and dreaming. Then they gathered a small but dedicated team to flip the saucy dough and accommodate patrons with first-class customer service, including the provision of tall glasses brimming with cold beer. Their dedication to this modus operandi helped the restaurant to bloom into a statewide fixture with several locations throughout Wisconsin.
While keeping pizza the star of the menu, Brian and Tim augmented it by adding battered-fish baskets, meaty lasagnas, stacked sandwiches, and crispy chicken. Committed to quality, the duo uses house-made sauce and dough, as well as Boar’s Head deli meats. With an equal commitment to their community, they help to support various nonprofit organizations and keep all their restaurants green through the use of ovens that shut off when not in use, energy-efficient appliances, LED lighting, and cars that run on used vegetable oil and time-travel only when absolutely necessary.
While working at a national pizza chain, Scott Gittrich looked at the palette of ingredients around him and wondered why pizza seemed so limited. Then in 1991 he got his chance to experiment. He opened the first Toppers Pizza, combining a fun, party-fueling atmosphere with edible concoctions that topped housemade dough with unexpected delicacies such as mac ‘n' cheese and a deconstructed gyro. More than 19 house specialty pies make use of freshly kneaded dough, transporting classic recipes and unheard-of combinations to get people excited about pizza again. And the people respond, enjoying the treats as much as Scott himself, who once went 60 days eating at least one meal a day from Toppers.
Today Toppers Pizza stretches across the country, peppering the Midwest and reaching to the East Coast. Along with pizzas, the cooks oven-toast their grinder sandwiches, which are built on artisanal french bread and stuffed with ingredients such as chipotle chicken and italian sausage. Signature Topperstix—breadsticks adorned with cheese, garlic butter, and toppings such as bacon and pepperoni—accompany pizza orders, silencing rumbling bellies until the early morning.