Snyder's BBQ & Meat Market co-owners Kraig and Sue Snyder cater to carnivores of all stripes with their selection of high-quality raw meats and prepared foods. Inside the store’s display cases are USDA Choice and higher all-natural beef made without hormones, sausages crafted in-house with lean pork, and hand-picked chicken breasts marinated with seasonings such as garlic butter. Fresh and frozen seafood varieties include wild-caught cuts such as sockeye salmon and mahi mahi. Deli adornments such as specialty cheese and dips reside beside handmade chicken, macaroni, and potato salads.
The market’s pizzeria, meanwhile, turns out hot, doughy pizzas topped with cheese, veggies, and meat, while frozen to-go meals, such as penne pasta with marinara, can be taken home and heated or worn around town as a poorly conceived Halloween costume. Flagship and seasonal beers from local microbreweries, as well as numerous wine varietals, help to wash down meals.
Every winter, Double JJ Resort’s foliage gives way to blankets of snow as the ranch bursts into a frenzy of activity. Horse-drawn sleighs clomp down frosty trails, dogsleds barrel across the fields, and kids go tubing down a 660-foot run on the Sundance Slopes as snowmen run for their lives. The annual New Year's Eve festivities, which include a family-fun party and steakhouse celebration with dancing, are some of the other ways the 1,000-acre dude-ranch resort strives to furnish visitors with indoor and outdoor pursuits.
Families can check into one of the cabins, condos, suites, lofts, or log homes on the property and spend the weekend exploring dozens of attractions. The heart of the resort is a 60,000-square-foot indoor water park, which boasts one of Michigan’s tallest indoor water slides. Back on dry land, guests can head to the golf course or partake in dozens of outdoor activities, including target sports, fishing, and trail rides.
Though Executive Chef Michael Whalen's 57 Brew Pub & Bistro menu embodies global flavors, those flavors always start in the same place: Michigan. Each of Michael's upscale pub dishes—made alongside Executive Sous Chef James Powell—begins with local produce, dairy, and meats. Along with making soups and salads from scratch, Michael and James top wood-fired bison burgers with housemade black-bean salsa and broil handmade brats with Wayne's Green Tractor ale. The ale, like all seven of 57 Brew Pub's on-tap beers and its seasonal specialties, is handcrafted on site by the bistro's resident brewmaster, Victor Aellen.
In the early 1900s, Winter Inn was a cozy spot for weary travelers to rest their head after alighting from the train at the nearby station. It was renovated in the late '70s to restore it to its 1900s state and turn it into the charming historical hotel and fine-dining destination that it is today.
The hotel still accommodates travelers with intimate guest rooms trimmed with quilted bedding and floral accents. It has been updated to provide modern amenities such as cable TV, WiFi, and robot butlers. In the morning, a complimentary continental breakfast prepares guests for a day spent exploring downtown Greenville and the surrounding area.
At the end of the day, patrons head down to Winter Inn's restaurant for charbroiled USDA steaks and fresh seafood. They can dine among old-fashioned soda signs in the wood-trimmed lounge, in the upscale dining room illuminated with antique lights, at the wooden horseshoe bar, or al fresco in the beautifully landscaped courtyard.
The owners of Marinades Pizza Bistro have given their loyal customers a tough choice: either fall back on the familiar taste of gourmet wood-fire pizzas, or branch into uncharted territory at Grill One Eleven, which is right next door. Reviewers for On the Town and The Grand Rapids Press did not regret their decision to venture into Grill One Eleven, each one praising chef John Butler's seafood-stuffed grouper, swimming in chive-onion-butter sauce.
Like a king disguised as a lowly archduke, the two-story restaurant's ambiance is both elegant and approachable, with rich, hardwood floors and earth-toned walls surrounding diners as they feast on chicken risotto or roasted portabella burgers. Local craft beers flow freely at the granite-topped bar, pairing well with rib eyes and sirloins hot from the wood grill. Large windows shed sunlight on desserts of carrot cake and creamy lemon tart, which can also be enjoyed beside fireplace of the upper-level lounge area.
Perched on the bank of the Rouge River, Reds on the River serves up breathtaking views and award-winning cuisine made from scratch, largely with local ingredients. The dinner menu delights with starters such as Maryland-style crab cakes ($15) and Stallone-style mussels ($10). Reds’ impressive eight-layer lasagna ($16) contains seven more layers than the single-decker London-broil steak, simmered in a veal stock reduction and accompanied by mashed yukons and asparagus spears ($18). The chef's signature half-rack of lamb ($34) is a sweet treat for the shepherding senses, while the New York strip, aged 21 days ($28), unleashes a Manhattan of mouth-wateriness on palates. Midday meal-seekers can let their taste buds bloom with a mouth-moistening, highly-dunkable lunch creation such as a french dip on a french baguette with gruyere cheese, dill pickle, and au jus ($11), or a lobster grilled-cheese sandwich with tomato-basil soup, with the sandwich harnessing Maine lobster in a net of gouda, american, and mozzarella cheeses ($15). Lunch is served from 11 a.m. to 4 p.m.