As a personal trainer for a big gym, Drew deVry grew disenchanted by the hundreds of dollars he was asking people to spend on training each month. He knew that the costs were prohibitive for so many people, and so he struck out on his own and opened Freedom Fitness.
With more than a decade of training experience and a certification from the American College of Sports Medicine to guide him, Drew developed hundreds of exercise routines for people of every ability level. When members walk in the door, he and his staff pick out a workout based on their goals and restrictive issues before helping them get acclimated to the equipment. Routines make use of equipment such as free weights, cable machines, and a full lineup of cardio equipment, including the gym’s treadmills, elliptical machines, recumbent bikes, and StairMasters.
In addition to penning a plentitude of workout plans over the years, Drew—a certified nutritionist—has also authored a variety of nutrition plans. He and his staff pick one to suit each member, usually starting off aggressively to trigger an encouraging round of fat loss, then tapering into a sustainable plan for lifelong health. He eschews reliance on supplements in favor of tapping into the nutrition in everyday foods, hoping to inspire a "love affair" with fruits and vegetables that makes visits to the produce section exciting.
Pat Johns may have earned a spot in Seattle’s Bowling Hall of Fame, but that doesn’t mean his work is done. These days, he runs Hiline Lanes, which welcomes casual bowlers and Junior Gold competitors alike in a fun and friendly atmosphere. Visitors can revel during Rock-n-Bowl sessions on Friday and Saturday nights, when glow in the dark balls ease on down the center as top-40 tunes and classic rock croons blast on the sound-system. Nearby, the 11th Frame Restaurant cooks up classic club sandwiches, milkshakes, and Italian sodas. Shoppers in the Hiline shop might even spot a TV-bowling celebrity, stopping by to get Pat’s insight into next season’s bowling shoe trends.
At Bison Creek Pizza & Pub, the past meets the present in both food and d?cor. Located inside the historic Burien Theatre, the pizzeria serves its gourmet pies from a modern kitchen, but it pours mixed drinks from the theater's original saloon-like bar. A stage has replaced the screen, and free live shows blare music across the expansive room regularly. Bison Creek's menu exemplifies the same juxtaposition of tradition and change, boasting specialty pizzas that it's served since opening in 1975, now with modern twists such as gluten-free crusts, soy cheese, and invisible slices.
Customers can build their own pizza, but the pub is known for its gourmet options such as the 6th Gear?a pizza piled high with chicken, bacon, and artichoke hearts simmering garlic cream sauce with onions and garlic. The menu has expanded as well. Grinder sandwiches filled with tender pulled pork or heaps of salami, bacon, and pepperoni come with a pile of fries, and the kitchen produces pasta dinners with homemade sauces such marinara, alfredo, or pesto cream.