Domino's has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino's dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients, or choose nonpizza fare such as buffalo wings, pastas, sandwiches, and breadsticks. Famished diners too starved to choose their own pizza toppings can select from Domino's American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas.
If today’s golfers were to travel back in time to the founding of Tippecanoe Country Club in 1920, they likely wouldn’t recognize it. For one, it had just nine holes; it wouldn’t be expanded until renowned golf-course designer Pete Dye came along 41 years later. Something even bigger was missing, too: Lake Shafer. The course predates the erection of the dam up the Tippecanoe River that created the lake, which today forms the course’s western border. As present-day club wielders make their rounds, they traverse a triangular parcel of land that juts out into the manmade lake, requiring them to conquer nerves on water-bordering fairways or else send their golf balls to sleep with manmade fish.
Course at a Glance:
Having baked, fried, and grilled American favorites for nearly half a century, the Fogelsong family behind Grindstone Charley’s Restaurant & Pub continues to honor their Hoosier roots with a menu of scrumptious burgers, steaks, and sandwiches. Diners armor themselves with absorbent napkins before charging headfirst into half-slabs of baby back ribs ($12.99), which greet them with a torrent of tangy house barbecue sauce. A trove of sherried mushrooms rests beside two 5-ounce filet medallions ($18.99) that serve as meaty replicas of the useless, inedible prizes bestowed at nearby stock-car races. Doused in Jack Daniel’s honey-bourbon sauce, the drunken chicken ($7.99) totters on its toasted sesame bun alongside an onion-straw garnish, pepper jack cheese, and strips of crispy bacon. Chefs cast their nets into the kitchen’s flash fryer to pull up breaded shrimp ($12.99), which return to their natural element when dipped into a spicy sea of cocktail sauce.