In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
During spring and summer, roller-skating servers slip past cars parked outside of Arnold's Drive-In, steeped in nostalgia. And year round, Chefs prepare each order individually, decking plates with classic steak burgers and other favorites from a time when Eisenhower was more than just a curse word adults used when they stubbed their toes. Owner Lori Collier also presides over treats such as breaded pork tenderloin, chili cheddar fries, and a battered and deep-fried version of Elvis? favorite peanut butter and banana sandwich. The sizzling oil also seals creaminess into deep-fried cherry cheesecake, served a la mode. Blenders purr through 40 flavors of shakes, and couples hunch over turtle sundaes with caramel, fudge, and pecans, basking in the glow of neon lights. The colorful glow dances across a hot rod painted with flames and walls covered in souvenirs and black and white photos.
The grills in Billy’s Downtown Zulu’s kitchen crackle and hiss as meats, seafood, and vegetables are prepared for the restaurant’s Mexican and American dishes. Chefs whip up house-made tortilla chips, salsa, and guacamole for an array of taco, fajita, enchilada, and burrito plates, and American--style dinners are crafted by carving up T-bone steaks or hand-sculpting ground-beef burger patties into the likenesses of respected Revolutionary War generals. As servers tote steaming dishes to tables, bartenders dole out specialty margaritas and beers by the glass and pitcher.
In as little as 12 minutes, patrons can bronze their bodies in Tanning Haven’s Matrix bed. It is outfitted with more than 22,000 watts and six facial tanners. Less intense tanning options, such as base beds and standup beds, are also available and allow clients to relax for up to 25 minutes each session. For those wanting a glow sans UV rays, an airbrush tan or dip in a bath of melted pennies does the trick.