Even World War II couldn't stop Mark Honeywell. It just slowed him down a little. After establishing himself in the business world by founding a Fortune 500 company, Honeywell committed to the creation of the Honeywell Memorial Community Center, dedicated to his late wife Olive and his parents. Construction began a year later, but the material and labor demands of the war did take a toll, stretching the process out over a decade. When the center was finally completed in 1952, it was obvious that community was at its heart: a roller rink and gymnasium gave residents a chance to bust out their skates and sneakers, and the lounge afforded grown-ups a place to play cards or talk about decoration schemes for their new nuclear-fallout shelters. More recent years have seen the addition of a 1,500 seat theater, a restaurant, and an art gallery.
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:
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.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don?t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don?t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy?and equally delicious?alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop?s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
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.
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.