Refreshing South Georgia with locally roasted coffee beans and musical talent, Beans & Strings is three businesses in one: a coffee shop, guitar store, and music school. The tongue-pleasing piquancy of Beans & Strings' menu counterbalances a range of eye-catching Elixir and Fender six-strings lining the walls. A haven for all things drinkable, Beans & Strings boasts a broad range of hot and cold beverages, from freshly roasted coffee (up to $2.24) and smoothies (up to $4.95) to the dulcet tunes of in-house music lessons. Seasonal pastries (up to $2.50) complement any order and feature a rotating line-up of sticky buns, mocha muffins, and Keith Richards covered in sliced bananas.
With machines set up in rows to encourage competition, many ordinary gyms cater to men's bodies and psychology, right down to the urinals that were accidentally installed in the women's locker room. At Curves, you'll move around a circle of hydraulic resistance machines designed to work with women's bodies and promote weight loss, protect against osteoporosis, and deal with arthritis. An experienced trainer is always nearby to help manage machine maneuvering and muscle making. Instead of fiddling with weight stacks and losing momentum, the hydraulic machines use body weight and fitness levels to create resistance that matches abilities, decreasing the risk of soreness or injury. Because traditional lift-and-lower motions create bulky muscles, each machine uses push-and-pull motions to create toned, lean muscles perfect for crushing a grapefruit without looking like you can.
At Beef 'O' Brady's, hungry herds can satisfy hankerings for flavor stampedes with an extensive pub-style menu served in a sports-themed spot. Thrill-seeking taste buds dive tongue first into a wing basket laced with any of 11 different sauces and accompanied by fries, coleslaw, and blue-cheese dressing ($8.99) or beer-battered onion rings served with Beef's spicy dipping sauce ($6.69).
Rhonda Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.
From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.
Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]