Cherries from Michigan bedeck rainbow trout from a farm in Harrietta. Mrs. Dog’s Disappearing Mustard, from Grand Rapids, drapes across sausage made from lamb raised on a family farm in McBain. Though many of the ingredients at Bar Divani are local, the chefs draw culinary influences from around the world. They dunk Bay of Fundy salmon in walnuts and apple horseradish relish, and combine dollops of aged cheddar-cheese grits with small plates of cajun-spiced black tiger shrimp. The trio of lamb sliders prance through a range of flavors, from sweet cinnamon honey yogurt to pickled carrot and pistachio butter.
The earthy scent of simmering bourbon barbecue sauce suits the warmly hued dining room, where light dances off rich wooden accents. An illuminated wine cellar showcases 40 varieties, allowing patrons to find the ideal pairing for any dish or discretely cheat through the Wine Connoisseur Weekly crossword. Servers cut among bronze columns beneath exposed-brick walls, leaving a wake of aromas that hint at alligator and exotic grains of paradise as they visit curved booths swaddled in ornate fabrics.
Grand Rapids Adventure Boot Camp runs intensive fitness classes taught by skilled personal trainers. Each session lasts 45 minutes, and with five sessions each week, fledgling fitness seekers will be well on their way to sprouting six-pack wings from their trapezius muscles. Each session involves intense circuit-style workouts, as well as light running, weight training, obstacle courses, core training, and jumping rope. All of Grand Rapids Adventure Boot Camp's outdoor locations have cover in case of rain, but in cases of extremely inclement weather (typhoons, scratch-inducing dog and cat downpours, plague frogs, etc.), the instructor will arrange make-up classes.
In addition to sating stomachs with pulled-pork sandwiches and entertaining ears with live music, Cellar Brewing Company's dedicated staff fills glasses with libations fresh from its microbrewery, winery, and artisan distillery. The restaurant's plush, leather sofas sit beneath its rust-hued ceiling, and at a blond-wood bar, bartenders serve house brews and a variety of wraps and sandwiches. A glass of stout awakens taste buds craving a darker brew, and the cellar's servers pluck bottles of Michigan Apple Delight wine directly from in-house wine trees to complement sun-dried tomato and turkey sandwiches and soft pretzels.
From malt extract to fermenters and cappers, the art of home brewing involves lots of ingredients and tools to wrap one's head around. That's why Ben, Nick, and Andrew, the three resident experts at O'Connor's Home Brew Supply, offer their expertise to customers crafting their first batches. The trio happily walks beginners through every step of the process and even hosts a seminar that reviews the fundamentals of home brewing. O'Connor's stock of starter beer- and winemaking kits likewise caters to first-timers. Once they're ready to graduate to more advanced equipment, brewers can browse O'Connor's extensive selection of products, which ranges from yeast and hops to bottling equipment and corks.
Equipped with an in-house brewing system, Old Hat Brewery churns out a medley of homegrown suds to pair with an extensive menu of hearty pub fare. Whistles receive a thorough wetting with a bevy of brews ($4–$5), such as the house-brewed alt ale, which glows with a ruby hue and creates a bitter balance of malt and hops; and the pub’s original gluten-free brew, a sudsy beverage that gives sippers with vendettas against whole grains the opportunity to quench thirsts. Old Hat Brewery fills in the nooks and crannies left in the stomach after a brew-dousing with noshables such as the prime-rib french dip sandwich, a mound of meat marinated in homemade stout and resting atop billowy bread ($6.99); or a half-pound burger cooked to order ($5.99). Burritos, nachos, and quesadillas satisfy southwestern appetites ($5.99–$7.99), and an array of hand-tossed dough disks come adorned with your choice of fixings or inspirational quotes penned in marinara sauce ($8.99–$12.99).
With two locations in Battle Creek, Vision Center At Meijer's eye mavens outfit more than 700 frames with lenses carefully crafted in their own laboratory to specifically suit the eyes and face of each patient. Professionally administered eye exams determine the prescription strength required to correct eyeball anomalies, and the laboratory can upgrade any lens with tints, Transitions, or antireflective coatings that save one from endless staring contests with one's own eyes.