LaZeez International Market & Deli culls tastes and trinkets from across the globe to stock its store, deli, and restaurant with distinctive finds. In the Indian eatery, tandoor-style ovens unfurl to crown plates with marinated meats and naan bread as cauliflower, potatoes, and paneer mingle to forge a slate of meat-free dishes. A children's menu offers pint-size American dishes for hungry kids and picky founding fathers, and many dishes can be bundled to go from the in-house deli. The international market takes a more global approach by stocking grocery and gift items hailing from countries such as China, Greece, and Brazil to let shoppers bring their own piece of foreign flair home via unique spices, drinks, apparel, and incense.
When Mike Busley walked into Julian Pie Company, he found something unexpected—a sense of purpose. Returning with a dream of opening his own café with his wife, Denise, Mike convinced Julian’s owner to show them how to make pie so flavorful that it could alter a person’s life, just as it had theirs. The couple found themselves armed with newfound know-how, leading them to quit their careers in defense and medical sales, have a tough but healthy breakup talk with San Diego, and venture to Michigan to open Grand Traverse Pie Company.
Though now a franchise throughout Michigan and Indiana, Mike and Denise continue to run the original shop, and each location adheres to their vision of favoring ingredients from Michigan growers. Each day, chefs bake more than 25 flavors of pie, which have received attention from publications such as O, The Oprah Magazine. They also prepare an extensive selection of comfort fare for breakfast, second breakfast, lunch, and dinner.
While cigarettes from Smoking Vapor curb nicotine cravings, they never emit a puff of smoke. The electric cigarette's LED tip lights up as it releases customizable doses of nicotine in time with users’ drags, stripping the smoking experience of tobacco, toxins, and smoke itself. Long-lasting rechargeable batteries or strikes of lightning power each of the cigarettes, which immediately detect users’ puffs via a microprocessor and sensor, with no button pushing required. Smokers can select from traditional or flavored nicotine cartridges. A variety of flavors are available in stores, including Grape, Coffee, and Strawberry.
Since the bygone age of horse-drawn buggies and telegrams mailed aboard horse-drawn buggies, the hotel on Clifford Lake has been housing wayward travelers and feeding escapees from the hubbub of the Grand Rapids metropolitan area. The building has survived the Great Depression, was reconstructed after a major fire in the 1940s, then was given a stone-floor, wood-fired oven in which new owners Larry and Connie McKeown have perfected many a pizza. Artisan pies ($8.95-$15.95) include the Americana topped with Italian rope sausage, pepperoni, shaved ham, and vegetables, and the Maui, a disk overflowing with shaved ham, apple-wood-smoked bacon, and pineapple. Clifford Lake Inn also serves classic American dishes with inventive, gourmet twists; let the flavors of pan seared walleye (served with apple smoked bacon, wild mushroom hash, fried potatoes, and asparagus, $13.50) come to life on your tongue.
Scant trees, rolling mounds, and small, deep bunkers. These are the marks of a serious, links-style layout, and Glenkerry Golf Course is as serious as they come. The course pays homage to the early days of golf with each of these traditional, Scottish-style characteristics, giving players 71 strokes to finish at par or better on the 18-hole loop. To accomplish such a feat requires control off the tee, limited mistakes on the greens, and the patience of a dreaming baby sloth. Those who manage to string together a round can be proud of their precision and prowess. And those who come up short can always haul their clubs to the on-site, all-grass driving range and practice putting green for solo practice, lessons, or group clinics.
In the early 1900s, Winter Inn was a cozy spot for weary travelers to rest their head after alighting from the train at the nearby station. It was renovated in the late '70s to restore it to its 1900s state and turn it into the charming historical hotel and fine-dining destination that it is today.
The hotel still accommodates travelers with intimate guest rooms trimmed with quilted bedding and floral accents. It has been updated to provide modern amenities such as cable TV, WiFi, and robot butlers. In the morning, a complimentary continental breakfast prepares guests for a day spent exploring downtown Greenville and the surrounding area.
At the end of the day, patrons head down to Winter Inn's restaurant for charbroiled USDA steaks and fresh seafood. They can dine among old-fashioned soda signs in the wood-trimmed lounge, in the upscale dining room illuminated with antique lights, at the wooden horseshoe bar, or al fresco in the beautifully landscaped courtyard.
Though Executive Chef Michael Whalen's 57 Brew Pub & Bistro menu embodies global flavors, those flavors always start in the same place: Michigan. Each of Michael's upscale pub dishes—made alongside Executive Sous Chef James Powell—begins with local produce, dairy, and meats. Along with making soups and salads from scratch, Michael and James top wood-fired bison burgers with housemade black-bean salsa and broil handmade brats with Wayne's Green Tractor ale. The ale, like all seven of 57 Brew Pub's on-tap beers and its seasonal specialties, is handcrafted on site by the bistro's resident brewmaster, Victor Aellen.