In 1917, famed golf-course architect Donald Ross carved New Rogell Golf Course out of an urban plot along Grand River Avenue, adding yet another gem to a portfolio of courses that also includes Pinehurst No. 2 and Oakland Hills. Today, players enjoy the fruits of Mr. Ross’s labor as they cruise over a bentgrass path that stretches to 6,075 yards from the farthest tees. Two additional tee boxes start off each hole as well, allowing golfers to tailor rounds to their skill level or forsake tees completely and start in a bunker.
Course at a Glance:
18-hole, par 70 course
Total length of 6,075 yards from the back tees
Course rating of 70.2 from the back tees
Course slope of 129 from the back tees
Three sets of tees per hole
Head instructor Jeff Emmerling—a black belt in freestyle karate—and Joseph Robinson—a personal trainer and a practitioner of all arts martial—throw their stockpile of disciplines into Clubkickbox's ring. The two turn mealy-muscled students into kicking and jabbing dynamos, outfitting fists and feet with power-ups honed over thousands of years by traditions such as muay thai, and Indonesian silat. Sessions engage students with rigorous kickboxing and fitness training that eschews the stuffy, traditional uniforms in favor of comfortable T-shirts and exercise shorts. Students cinch up boxing gloves or forearm-length pads before stepping onto the mats to spar or play the most frustrating game of patty-cake ever while trimming fat, boosting cardio, and leveling up muscle.
During each afterschool-tutoring session, children are given a healthful snack, such as baby carrots and apples, to keep them energized, to promote healthful-snacking habits, and to help keep the students properly nourished. Healthful foods such as fruits and vegetables can improve focus and cognitive function, but many of the program's attendees from low-income families lack ready access to them. For some students, these nutritious snacks will constitute the only meal they'll get that evening.
DeAngelo's Soul Food, Deli, and More anchors its menu with the South’s trademark: fried food. Chicken and waffles, southern-fried catfish, and jumbo fried shrimp all hide under coats of flaky golden brown, much like soldiers wearing breaded armor. Chicken and pork chops can be fried, grilled, or smothered. Some deli sandwiches are stuffed with similar fixings—such as barbecue ribs and catfish—but others sport more traditional meats, including corned beef and turkey. Paired with hearty cornbread dressing, mac 'n' cheese, or mashed potatoes, the comfort foods become full-fledged meals.
The attendants at Majestic Auto Detailing wash every square inch of the sedans, sports cars, SUVs, and minivans that pass under their chamois cloths. They scrub exteriors from bumper to bumper and vacuum out the crumbs that accumulate between seats and in floor-mat fibers. They can cap things off by scrubbing and acid washing the wheels, revealing the shiny surface hiding under layers of dirt and grime.
James "Scotty" Simpson opened his namesake fish 'n' chips shop in 1950, and it's been a local favorite ever since. And not much has changed about the restaurant in the intervening years, right down to the face behind the counter—that's current owner, head cook, and greeter Harry Barber, who began working there in 1966. Even the dining room remains virtually unchanged, welcoming guests with quaint wooden paneling, a corner jukebox, and walls decorated with poodle-skirted fish.
The eatery's menu has stayed true to the classics as well. Besides pairing with the eponymous fish, chips side meaty partners of frog legs, chicken, and T-bone steaks. Diners can also keep their plates chip-free by siding a quarter-pound cheeseburger with homemade clam chowder.