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.
Once each new batch of beer has passed through Hideout Brewing Company's 280-gallon system, brewers transfer it from fermentation drums into kegs one by one. The hands-on process takes time, but brewmasters still manage to keep The Hideout's 32 taps filled. Drafts like the Smuggler's Hazelnut Stout and the Gangster IPA are available year-round, thought most of the bar's selection rotates among specialty and seasonal beers, as well as occasional hard ciders and meads. The brewers are often playful with different styles of beer, steeping chocolate and jalape?os or using wild yeasts that build a complex maze of flavors.
Along with food from outside vendors, Hideout's pours pair well with a modest menu of bar snacks such as mini tacos, corn dogs, and soft pretzels. Drinking and dining commences on the main floor, where Prohibition-era photographs surround weekly rounds of board games and chess. Karoake wednesdays feature locals on vocals while Saturdays bill live bands for entertainment. Competitive shouts can always be heard drifting from dartboards, and there?s also a horseshoe pit in Hideout's backyard garden, where steeds respectfully leave their hoofwear before coming inside for a drink.
Since John Brann Sr. built the first Brann?s Steakhouse & Sports Grille in Grand Rapids in 1960, the restaurant's steak dinners have become practically a local landmark. Eleven locations across Michigan have banded together to sell more than 15 million USDA Premium Black Angus sirloin steaks, which can be customized with grilled Gulf shrimp, boursin cheese, or saut?ed mushrooms. The small plates are equally hearty and comforting, ranging from cheese dip infused with Founders pale ale to avocado nachos and flash-fried green tomatoes. While families gather to dine?lured by a kids' menu starring tot-size steaks and Oreo shakes?other groups turn their eyes to games on big-screen TVs and their lips to local craft beers and mixed drinks made with New Holland liquors.
Flames lick the air as chefs saut? sizzling pans of steak, peppers, and onions to craft nine flavorful fajitas at Fajita Republic Cantina. Diners can get their tortillas stuffed with tequila-lime chicken, citrus pepper shrimp, and carne asada, or go for an overflowing plate of nachos with chicken and bacon or portobello mushrooms. Pair your meal with one of six flavored margaritas including elderflower and orange liqueur.
Before or after lunch or dinner, head next door to Waterworks Car Wash to rinse the excess guacamole from the hood of your car. The car wash's gentle drive-through wash cleanses cars from bumper to bumper, while more thorough detailing sessions target dirt and debris inside and out.
Last Chance Tavern and Grill celebrates microbreweries with beer on tap from Bell?s, Left Hand Brewing, Founders, and Angry Orchard. Guests can sample a variety of brews with a flight of beers, and take home their favorite in a growler. During lunchtime hours, chefs top burgers with olive mayo, jalape?os, smoked bacon, and housemade barbecue sauce. Other handhelds include piping-hot pizzas and philly cheese-steak sandwiches. The tavern also provides an array of entertainment, where guests can belt out their favorite tunes on karaoke nights, flex their brains during trivia contests, or relax during live music performances when they can finally take a break from humming all the time.
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.