Because it's their eponymous dish, it might seem like the Burger 84 would be the natural thing to order. But there's only a very, very select few who can handle it. The monstrous creation piles four 8-ounce Angus beef patties beneath eight toppings of your choice, and is paired with a full pound of french fries. And those who can down it in 84 minutes or less are sufficiently rewarded: their photo is hung in the restaurant's wall of fame and they're sent home with a commemorative T-shirt.
For those who couldn't possibly tackle a meal that huge, there's regular-sized burgers customized with Angus-beef, black-bean, or turkey patties. Topping options include everything from jalapenos to homemade chili, and finished creations can be sandwiched between pretzel, kaiser, or whole-wheat buns. In addition to burgers, there's also hot dogs and cheddar-peppercorn brats.
Arthur Murray Dance Studio has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and the Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, the Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Clients who arrive to lessons partnerless will be paired up with other classmates as the instructors assess their current skill level and make recommendations on the most appropriate program. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.
Anazeh Sands enlivens evenings with fermented nectars, billiards tables, and meaty meals. Pool cues crash and sippers slurp at the bar at both Anazeh Sands East and West, but diners can only explore Charley’s dinner menu at the west location. The magic mushroom burger ($5.95), pile of pepperoni pizza, which features a pile of pepperoni ($10.50), and pacific tilapia ($8.95) each sing an ode to meat-craving taste buds while satiating your innermost stomach.
The 39 holes at Loeschner's Village Green Family-Style Miniature Golf lead putt-putters on a serpentine path through verdant landscaping framed by charming white picket fences. The challenging course zigzags past gnarled trees and around thick shrubs, even burrowing through rocky outcroppings that resemble scaled-down versions of the tunnels common to mountainous regions. In addition to upkeeping the sprawling course, the staff encourages guests to keep the competition going at the on-site arcade or by instigating a soft-drink-chugging contest at the snack bar.
Under the guidance of cofounders and brothers Mikhail and Arkadiy Sarkisov, the skilled coaches at Grand Rapids Fencing Academy enlighten budding swordsmiths on the essential techniques of modern fencing. During informative classes for all experience levels, students learn the foot moves, blade work, and confetti-cutting skills of èpèe-, foil-, and saber-style fencing. Each session is designed to improve mind-body coordination and flexibility while providing aerobic exercise. A wall of full-length mirrors allows pupils to view and modify their techniques inside the sprawling hardwood studio.
Mikhail and Arkadiy Sarkisov sharpened their fencing skills on the former Soviet Union's national fencing team before earning medals in their home country's national championship. In 2004, the United States Olympic Committee named Mikhail the Developmental Coach of the Year in fencing. Both brothers hold master's degrees in fencing and have placed highly in numerous tournaments across multiple globes.
Brick walls and fireplaces surround the nautical-themed dining area of Great Lakes Shipping Co. Restaurant & Tavern. During warmer months, the casual steak and seafood house opens its large outdoor deck that allows diners to pair meals with the melodic tweets of nearby birds. Executive chef Thomas Verlin's menu showcases fresh lake catches such as breaded perch alongside oceanic fare such as Australian lobster and Alaskan king crab, often accented with simple sauces, pastas, and cue cards that let the entree speak for itself. Thomas also lassos hand-cut slices of prime rib, new york strip, and tenderloin fillets onto dinner plates and wrangles juicy burgers and sandwiches to satisfy lighter appetites.