Pressing one’s ear to the rim of a beer glass at The Watershed Tavern & Grill’s bar, one can almost hear the small waves lapping against the shores of nearby Lake Lansing. The white Christmas lights strewn across the ceiling similarly evoke the outdoors with their semblance to a starry night sky. The owners of the cozy neighborhood pub didn’t have to look far for the inspirations behind this décor—Lake Lansing Park, with its lush trees and notoriously hungry lake monster, lies just across the street. Additionally, strains of music from live bands and DJs can be heard most evenings, adding to the bar's welcoming atmosphere. Though many visitors stop in thanks to the pub’s proximity to recreation as well as to Michigan State University and downtown Lansing, signature menu items such as the Shed chips ensures a steady stream of regulars. Seasoned, fried, and served with chunky blue-cheese dressing, the homemade sliced russet potatoes remain a staple, as do the home-style chicken Parmesan and spicy buffalo chicken wrap. The all-you-can-eat soup and salad bar is also a crowd-pleaser, offering crisp leafy greens and warming soup pours. High-definition televisions line the pub’s dark hardwood walls, causing draft brews and stacked sandwiches to teeter as Spartans fans slam their tables in celebration of touchdowns and strategic timeouts.
Draped over the tree-spotted hillocks of the Michigan countryside, Meridian Sun Golf Club's 6,090-yard course welcomes golfers to hit through its rolling fairways and enjoy its natural splendor. The course eases players into the round with a wide-open, straightaway front nine before challenging swings and waggling sand wedges with a shorter back nine populated by multiple water-lined holes. Risk-reward shot opportunities await throughout the round, including the tee shot on the par-3 13th, where balls must clear 100 to 190 yards of water on their way to the green. Club owner and PGA professional Bill Mory—whose golf career spans multiple decades and includes playing in the PGA Tour's Buick Open, where players ride in 1950s Buick Skylarks in place of golf carts—presides over the grounds, conducting lessons at practice facilities that include a 4,000-square-foot practice green and a driving range with 15 hitting stalls. After rounds, golfers can bask in the sunset at the patio of Khakis Restaurant, the club's onsite grill.
Course at a Glance:
High cholesterol and high blood pressure—the doctor who gave trainer Emeka Umeh this diagnosis unknowingly lit a fire beneath a patient already tired of his XXL-sized wardrobe. Emeka worked to overcome the unhealthy habits that had fallen into, completing hardcore workouts that eventually slimmed him down to a mere 10.3% body fat. With compassion for those in similar plights, Emeka now guides patrons of all fitness levels through intensive workouts designed to boost their metabolism and tone their musculature at Fit Body Boot Camp. Each session combines both cardio and strength training, drawing together innovative suspension training and battling ropes with primal strength-training techniques that hark back to when early humans first drove their Camaros out of the primordial soup. Over the course of camp, many patrons see slimmer physiques and beefed-up brawn emerge. In addition to leading boot campers, Emeka also offers personal-training services, conducts body assessments to chart his clients' progress, and outlines nutritional plans, pushing his patrons to live healthier lifestyles.
Refined new New American flavors meet international culinary influences at Red Cedar Grill, which fills its menu with familiar classics as well as re-imagined staples. Much like the closets of celebrity dogs, the menu rotates seasonally as the chefs search for freshly harvested produce and other newly available ingredients throughout the year.
These ingredients can lend their vibrant flavors to dishes such as the spice-rubbed cuts of filet mignon and new york strip steak, the chicken and andouille sausage gumbo, or the salmon flavored with a sweet-and-spicy combination of bourbon, ginger, and honey marinade. The chefs may also use the ingredients in fusion-inspired items, including a Mexican-style poutine featuring sweet-potato fries glazed with mole sauce, queso fresco, and salsa verde.
Meals pair with beers from Michigan breweries and artisan cocktails made using spirits from Michigan distilleries. The wine list even incorporates a handful of Michigan wines alongside its selection of bottles from as far away as Australia and Italy.
Moonlight pools in the gym’s entryway as the nighttime visitor stops to fumble for her keycard. It’s 3 a.m. She worked the night shift again and wants to work off some tension. Her fingers grasp the small plastic card and with a quick swipe, she’s inside. Immediately enveloped by the warm glow of Snap Fitness, she joins the other late-night exercisers in pounding on the treadmill and lifting weights before the sun rises.
Accessible 24/7 via keycard, guests enter Snap Fitness to tone their physiques on myriad cardio and strength equipment day or night. During staff hours, they can seek out fitness assessments and one-on-one sessions with personal trainers, which ensure all moves are performed effectively, topped with a dose of motivation. The trainers devise personal fitness plans for each guest, taking into account their strength, cardio, and flexibility conditions to help them tackle weight loss, boost overall body strength, or attempt to finally unveil the mysteries of arcane cable-weight machines.
The instructors at Core Group Fitness understand that getting buff doesn't happen by simply visiting the gym; rather, they see it as a process inextricably linked to camaraderie and community. This team-based approach comes out in their group classes and boot camps, where cohorts of exercises grunt their way through TRX suspension training or build lean muscle and improve flexibility with functional workout regimens. They pair strength training with cardio work during their interval training sessions, which torch fat thanks to metabolism-boosting exercises. In addition to group classes, instructors also build rapports with individual students during personal training sessions, helping clients prep for their first marathon or last street fight with the meter man.