Golf Headquarters attracts golfers of all stripes with three courses, including the 18-hole executive Pheasant Run Golf Course, an 18-hole pitch-and-putt course, and an 18-hole miniature-golf course. The par 57 Pheasant Run Golf Course challenges players to send orbs spinning past bunkers and water hazards even after the sun has set, when lights illuminate the zoysia fairways for golfers who haven’t yet acquired an owl familiar to guide them through the night. When winter blows in, players can take to the driving range, where 12 of the 40 hitting stations are covered and heated, and aim balls toward raised target greens. At the clubhouse, a 2,500-square-foot pro shop nestles alongside the Roost, where guests can perch at a horseshoe-shaped oak bar or rest by a gas fireplace on the patio as they drink in views of golfers sprinting across the finish line at the 18th hole.
More casual players can tackle the pitch-and-putt course, where balls must cross distances of 40–100 yards to reach the full-size greens, or hone their short game at the miniature-golf course, dotted with serene ponds, streams, and waterfalls.
Led by a Chicago native, the chefs at A Better Pizza lovingly construct pies of several different styles, from the mammoth indulgence of deep dish, to stuffed, thick, and thin crust. Atop these delectable creations, they pile heaps of gooey cheese and more than 20 toppings. Edible adornments such as maple bacon, shrimp, and italian beef sprinkle across meals to form up to nine specialty pizzas. As these circular masterpieces bubble up in stone ovens powered by the lava river flowing beneath the restaurant, chefs further flaunt their culinary prowess through a variety of authentic Chicago-style dishes, such as Vienna hot dogs, Polish sausages, meaty sandwiches, pastas, calzones, wings, salads, and more.
When Terry Yake found his way off his family's farm to pursue a career as a professional hockey player, he didn't dream that it would lead him back. During his time with the St. Louis Blues, Terry would return from every trip back home to Manitoba, Canada, with a care package under his arm, packed with the farm's fresh, free-range beef. His teammates got a taste at a backyard barbecue and began clamoring for more beef like a carnivorous pack of parrots. When Terry returned to the St. Louis area, so did the demand for his family's meat. He began running a bare-bones operation out of his garage, which eventually grew into a retail outlet that allows Terry to share the fruit of his family's labor with the community he now, happily, calls home.
All of T-Bones Natural Meats's beef comes from cows that graze freely, without the effects of hormones, steroids, or antibiotics. The same can be said for the free-range poultry, pork, and bison that the team procures from area farms. The animals eat what they would in nature, which Terry believes results in a better taste, a better conscience, and better nutrition—as studies have shown. Their sausages are made from pigs that have been raised equally kindly; the meat is wrapped in natural casings with all-natural add-ons, such as fresh mushrooms, just-chopped apples, and pure maple syrup. All the meat is flash-frozen, a more eco-friendly way of salting it and storing it in an ice palace.
At Fitness Together, getting fit involves getting focused and fired up to achieve. Here, certified personal trainers guide clients of all skill levels through motivating programs designed to meet goals loftier than a giraffe’s basketball hoop. To help their charges torch calories and tone muscles as efficiently as possible, the trainers incorporate evidence-based training methods, such as intervals, tempos, and fartlek, into each fitness regimen. Filled with cardio challenges and resistance training, workouts are tailored to individual needs and paired with nutrition tips that help the body build lean muscle. These sessions take place in a private, spa-like studio, flush with energizing red walls and functional training tools such as medicine balls, kettlebells, and gymnastics rings.