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.
Our Brewing Company, a craft brewery in downtown Holland, has a hip vibe that harks back to the prohibition-era. Since their opening less than a year ago, some of their brews, such as their gunpowder-laced Pirate Stout and a series of intense IPAs, have made quite an impact on the local beer scene. By sourcing their ingredients locally, they are committed to making delicious beer.
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.
Once each new batch of beer has passed through The Hideout Brewing Company's 155-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 25 taps filled. Drafts like the Promiscuous Pilsner 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 jalapeños or using wild yeasts that build a complex maze of flavors.
Along with food from outside vendors, The 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 trivia, board games, and chess. Competitive shouts drift from shuffleboard and dartboards, and there’s also a horseshoe pit in The Hideout's backyard garden, where steeds respectfully leave their hoofwear before coming inside for a drink.
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.
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.