With a stay at Renaissance Indianapolis North Hotel in Carmel (Carmel - North Indianapolis), you'll be close to Clay Terrace. This hotel is within the region of Conner Prairie Interactive History Park and Climb Time Indy.
Make yourself at home in one of the 263 air-conditioned rooms featuring LCD televisions. Your pillowtop bed comes with cotton sheets and down comforters. 32-inch high-definition televisions with premium TV channels provide entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with shower/tub combinations feature designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities including a health club and an indoor pool. Additional features include wireless Internet access (surcharge), a concierge desk, and gift shops/newsstands.
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or grab a snack at a coffee shop/café. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a 24-hour business center, and limo/town car service. Event facilities at this hotel consist of a ballroom, banquet facilities, and exhibit space. A roundtrip airport shuttle is provided for a surcharge, and free self parking is available onsite.
It’s hard to imagine a trainer more dedicated to fitness than Josh Kuklak, the owner of Survival Fitness Gym. An ACE-certified personal trainer, Josh holds state records in powerlifting on the bench-press and deadlift platforms, and has also competed in hockey, tennis, karate, and weight training. Along with Diana Fisbeck, also an ACE-certified trainer, he leads boot camp-style workouts that call upon muscle confusion—through constantly varied routines—to promote building strength and melting fat.
Their boot camps fuse cardio, resistance training, and plyometrics into workouts that change every day to prevent workout burnout. Leaving treadmills and weight machines behind, the sessions incorporate a slew of nontraditional fitness equipment. Students might flip oversize tires and hang from gymnastics rings one day, and then heave sledgehammers and box heavy bags until they cry uncle the next. Their basic-training class focuses on core work and endurance, and strength training blends elements of powerlifting, bodybuilding, and functional training to pack on muscle and annihilate fat. The fitness duo also leads personal-training sessions, motivating clients to reach their goals and harmonizing with them during workout songs.
When designer Robert Trent Jones Jr. made Prairie View Golf Club his first Indiana project in 1997, he peppered 18 holes across 206 acres of natural beauty. His design hugs the White River, which rings the course on three sides, but only interferes with shots at four holes. Native grasses trim the entire perimeter of the former soybean- and cornfields, while oak, sycamore beech, and cottonwood trees surround the back nine holes. But the natural obstacles pale in comparison to the manmade impediments – 90 sand traps, including one that stretches 135 yards, make the par-72 course a challenge for even the most avid golfer. Creative flagstick positioning invites visitors to modify their technique for approach shots, with an emphasis on precision rather than power, much like surgically extracting a swallowed engagement ring.
For some added muscle on the course, patrons can practice swings at golf lessons or map out a plan of attack over breakfast at The Albatross Grille, which overlooks the course.
Course at a Glance: * 18-hole, Par 72 Course * Total length of 7,000 yards from the back tees * Course rating of 74.5 from the back tees * Course slope of 138 from the back tees * Four sets of tees per hole
When party hosts sit down with Sweet & Savory chef Melissa Mudd, she listens carefully to what they envision, then helps them plan a menu to match the event. An office gathering might get a lineup of party trays. An elegant party might center on herb-roasted beef tenderloin with stone-ground mustard, or even a custom chocolate-zucchini wedding cake. Once the menu is decided, she and her team make everything from scratch, scorning time-saving measures such as premade icing.
Even when there's nothing in particular to celebrate, the aroma of freshly baking focaccia lures guests into Sweet & Savory’s café and bakery throughout the day. For breakfast, chefs drown buttermilk biscuits in housemade sausage gravy, and sauté bananas in brown sugar and dark rum to create bananas-foster buttermilk pancakes with vanilla crème anglaise. Later in the day, they heap slow-cooked barbecue pork on onion buns, then craft tartines with fire-roasted shrimp and corn relish, which pairs nicely with chilled soup or a salad drizzled with peach-champagne vinaigrette. Dinners can also be taken home to families or nests of baby birds, along with pies, cheesecakes, and other desserts.
It's hard to stand inside a Godby Home Furnishings showroom. Comfy couches, chairs, and beds wait around every turn inside the store. Each visit showcases furnishings for several areas of the home, including living rooms, dining rooms, and bedrooms. A look at the item tags in any of these sections reads like a who's who of the home furnishing world?names like Flexsteel , La-Z-Boy, Serta, and Tempurpedic among many more. The Carmel location is open despite the closure of US 31.
The Godby family has curated these fine furnishings since 1974, when Jim Godby founded the first location. After coming aboard in 1992, Jim's son Jeff oversaw the company's expansion into a modern day furniture empire that rivals the ionic column emporiums of Rome. At the center of it all lies the Godby Home Furnishings 75,000 sq. ft. warehouse, which stocks all the furniture on display in each showroom. In total, about eight million dollars of inventory fills the warehouse?but sometimes that's not even enough. In those cases, Godby's team happily places a custom order for their customers.
After graduating from England's Southampton University, Jacqueline Bols began her culinary career in the French and Italian rivieras, serving her creations on private yachts in Cannes, Monaco, and Saint-Tropez. Later, she catered American events, earning the Charles Heidsieck Award for Culinary Excellence and serving her feasts to such famed diners as Oprah Winfrey, Sean Connery, Tommy Hilfiger, and Kevin Costner.
In 2001, Jacqueline opened Jacquie’s Café & Gourmet Catering, drawing on modern French cuisine and local and organic ingredients to craft in-house breakfasts and lunches as well as catered meals. In quarters ornamented with photographs and oil paintings, guests can dine on handcrafted yogurt parfaits, homemade soups, or smoked turkey, brie, and apple sandwiches. The catering arm of the outfit fashions hors d'oeuvres, à la carte items, and boxed lunches for private events, as well as corporate breakfast and lunch dishes, which distract employees from the daily grind of prank faxing competitor companies.