Out on the first tee at Arrowhead Golf Club, players stand on the precipice of an 18-hole gauntlet formed by heavily wooded fairways, green-guarding bunkers, and hero-minting water carries. One make-or-break shot arrives as early as the second hole?s approach shot, where anything short of the peninsula green lands in the water, anything long winds up among the evergreens, and anything too high disintegrates upon atmospheric reentry. The premium on strategic shot-making exists throughout the rest of the course as well, most notably on the 200-yard tee shot on the par 10th, the treacherous carry over the sand moat on the 15th green, and around the severe dogleg turn on 16. Upon successful completion of their round, players can dine in the club?s grillroom, where they?ll find a menu stuffed with appetizers, sandwiches, and cold drinks.
Course at a Glance:
Sushi on the Roll Sushi on the Roll's adroit chefs carefully wrap vinegar-sprinkled rice, nori, and fresh seafood into creations that won the restaurant Best Sushi on the 2010 Fox 8 Akron-Canton Hot List. Classic maki favorites such as an eel or salmon roll satisfy piscine cravings, and spicy rolls such as the Moffa, layered with spicy tuna and shrimp tempura, work their pleasing pyromancy on palates. The eatery's chefs also host periodic hands-on Sushi 101 classes, which divulge the secrets of making nigiri and maki rolls as well as how to grab a good night's sleep by stuffing pillows with perfectly fluffy rice.
While some restaurants aim to invent the next big dish, others work on perfecting the classics. TJ’s Amber Restaurant falls into the latter category, with chefs spending their days preparing hearty American comfort food. Though they can grill up a fantastic burger and create mouthwatering open-faced meatloaf sandwiches drizzled in gravy, the chefs’ real specialty is fried chicken. After breading wings, thighs, and breasts, they fry them to perfection and load them into buckets. Then, they pair the crispy chicken with jojo fries, slaw, or hot rice to create a meal so deliciously American that squadrons of hungry F-22s have already swarmed in to devour your meal.
When Frank Cangemi first opened Miles Famers Market in 1971, it was a seasonal, open-air market that only sold fresh fruits and vegetables. Frank would arrive at the Northern Ohio Food Terminal at 3 a.m. every day and proceed to hand select his stock of fresh produce, carefully choosing veggies without bruises and punting overly ripe cantaloupes. This hand selection and attention to detail is something he still does to this day, even though Miles Farmers Market has expanded to a 21,000-square-foot shopping space that also houses a deli, a butcher, and a bakery.
Its cheese department hosts more than 400 varieties of cheese, which complement varietals from a wine section that Wine Spectator hailed as “outstanding.” Its bistro not only makes up quick bites but also full dinners to go. Its staffers help foodies navigate the aisles and are on hand to offer tips that range from how to ripen an unfamiliar fruit to how to successfully wash food in the dishwasher.
Yet, even with all of this, it’s the dedication to having the best produce that really draws in shoppers. For more than 40 years, Miles has fostered partnerships with local produce growers such as Burnham, Spiegelberg, and Rittman Orchards, as well as Ohio Fruit Growers. These alliances allow for a vast selection of organic and local produce that may have been ripening on the vine or stalk seven hours before hitting store shelves.
Yorktown Lanes boasts 40 lanes, each of which is equipped with automatic scoring systems. Just beyond the lanes' edge, a lineup of colorful vinyl chairs adds a touch of vintage class. And inside the newly renovated bar onsite, bartenders liberally pour spirits, draft brews, and other fine beverages. The alley also hosts birthday bowling parties in one of two private rooms, including a banquet hall that can host wedding receptions or graduate seminars on the difference between duckpins and regular bowling pins.
Alesci’s embraces family traditions. If it’s not already apparent by the third generation of brothers who co-manage the deli and grocer, it shimmers to the surface in the stories of old regulars and those who remember Grandpa Frank Alesci. Starting with Frank, and now for more than 50 years, the Alesci family has curated a collection of imported products, providing immigrants with the sought-after goods from across the pond. Beyond that, it’s a place for fresh, crusty bread, pizza, a myriad of cheeses, and deli meats sliced by hand. Inside the 7,000-square-foot location, shelves are lined with everything from polenta to biscotti, olives to olive oil, and peppers who share space with their natural enemy: the tomato.