Pump It Up knows it's all fun and games until somebody gets hurt, so they skip the last part. Each piece of the indoor inflatable playground is held to the wall by a complex series of anchors installed according to strict safety standards. The staffers' watchful eyes take care of the rest. Sock-clad striplings are then free to safely launch themselves into the air with a plethora of kid-friendly bounce pads. Adult counterparts can leap alongside their offspring through gargantuan bounce houses, skip down air-filled slides, or slither like snakes covered in bacon grease through an inflated obstacle course. Occasionally, the lights get switched off, and the roomful of players navigate the air-cushioned obstaclescape with glow sticks and bracelets.
The colorful venue also hosts custom birthday parties and private team parties, each themed to please the partygoers in question. These soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero that melt off youthful energy faster than ice cubes tossed into a running DVD player. At the climax, the birthday boy or girl gets to blow out the candles on their cake while seated on a blow-up throne.
Transylvania, Romania, may be Dracula's hometown, but it's also the hometown of something much sweeter?chimney cakes. The cylindrical cakes, which were originally baked on hot coals by the area's Hungarian residents, look a little like ribbon wrapped around a spool. To make them, bakers roll special dough by hand into an even strip, and then wrap the dough around a wooden or steel cooking roll. Next, they coat the dough in sugar and bake it. The result is a fully, soft inside and a crispy outside that is quickly coated in sweet toppings while it's still hot.
They used to be made only for special occasions in Romania and Hungary, but they've become quite popular and are slowly spreading across the world. In 1985, when the Chimney Cake Caf? opened, they officially touched down in Ann Arbor.
In the decades since then, the cafe team has added flair to the traditional pastry. They've started stuffing savory, garlic-and-cheese-covered chimney cakes with fillings such as chicken and feta cheese, and they've improved upon hot coals as their cooking method, upgrading to modern ovens and lasers. They also specialize in chicken and lamb shawarma. However, they still create the popular sweet cakes coated with such toppings as Nutella, Oreos, and coconut.
At Secret Recipes Family Dining, Jim Woolford helms an affable staff who serve breakfast, lunch, and dinner in a sunny, relaxed dining room that caters to families, offering coloring books and toys for the kids. Omelets, breakfast burritos, and pancakes greet the dawn alongside coffee and tea. By suppertime, the kitchen's signature baked meatloaf—slathered in gravy and flanked by mashed potatoes—crowns tables as slices of pie vie for space amid entrees and each table's caddy of sugar and ketchup. Secret Recipes also caters special events with chafing dishes and place settings that serve up buffet-style entrees and a myriad of sides.
Though Macy's is primarily known for its clothing and home decor, the renowned department store is just as adept at feeding its customers as it is at fashionably clothing them. Inside the retail haven's many locations, casual eateries welcome shoppers with classic American dishes updated with fresh ingredients. Lighter plates, such as chopped salads and turkey sandwiches, are served up alongside favorites including grilled burgers and Alaskan cod and chips. Hearty, homestyle entrees of oven-baked meatloaf, chicken pot pie, and macaroni and cheese complete the menu.
Bearers of a Taylor golf VIP pass can groom their golf game with a regimen of golf lessons and six rounds of golf at two scenic courses designed by prolific course architect Arthur Hills. Players can bolster their technique before hitting the links with a set of 10 one-hour small-group clinics, where classes no larger than 10 pupils learn how to control their ball flight and bend 9 irons into coat hangers from one of the courses’ resident aces.
The seeds for Famous Hamburger were planted in 1970 when Feisal Hider?s father gathered his family, left the United States, and returned to Lebanon with the intention of opening the country's first American-style burger shack. This humble shack became a popular attraction, which prompted the name change to Famous Hamburger and cemented a family legacy that would follow Feisal back to the United States. After returning to America, he eventually opened the first stateside Famous Hamburger in 1998, and founded a second location a few years later.
As its name implies, Famous Hamburger specializes in classic American cooking. Burgers arrive topped with everything from portobello mushroom caps and pesto sauce to habanero peppers, hot sauce, and sliced jalapenos. Banana splits and milkshakes reinforce the American theme, appearing alongside the menu's assortment of wraps and melts. The Hider family doesn't neglect their Middle Eastern roots, though. The chefs exclusively use halal meats, which arrive daily and never see the inside of a freezer, and prepare dishes such as falafel pitas and fattoush salads. Furthermore, the restaurants are attached to hookah lounges where guests can relax after their meal and savor one of the more than 30 shisha flavors.