Anazeh Sands enlivens evenings with fermented nectars, billiards tables, and meaty meals. Pool cues crash and sippers slurp at the bar at both Anazeh Sands East and West, but diners can only explore Charley’s dinner menu at the west location. The magic mushroom burger ($5.95), pile of pepperoni pizza, which features a pile of pepperoni ($10.50), and pacific tilapia ($8.95) each sing an ode to meat-craving taste buds while satiating your innermost stomach.
The 39 holes at Loeschner's Village Green Family-Style Miniature Golf lead putt-putters on a serpentine path through verdant landscaping framed by charming white picket fences. The challenging course zigzags past gnarled trees and around thick shrubs, even burrowing through rocky outcroppings that resemble scaled-down versions of the tunnels common to mountainous regions. In addition to upkeeping the sprawling course, the staff encourages guests to keep the competition going at the on-site arcade or by instigating a soft-drink-chugging contest at the snack bar.
Under the guidance of cofounders and brothers Mikhail and Arkadiy Sarkisov, the skilled coaches at Grand Rapids Fencing Academy enlighten budding swordsmiths on the essential techniques of modern fencing. During informative classes for all experience levels, students learn the foot moves, blade work, and confetti-cutting skills of èpèe-, foil-, and saber-style fencing. Each session is designed to improve mind-body coordination and flexibility while providing aerobic exercise. A wall of full-length mirrors allows pupils to view and modify their techniques inside the sprawling hardwood studio.
Mikhail and Arkadiy Sarkisov sharpened their fencing skills on the former Soviet Union's national fencing team before earning medals in their home country's national championship. In 2004, the United States Olympic Committee named Mikhail the Developmental Coach of the Year in fencing. Both brothers hold master's degrees in fencing and have placed highly in numerous tournaments across multiple globes.
Brick walls and fireplaces surround the nautical-themed dining area of Great Lakes Shipping Co. Restaurant & Tavern. During warmer months, the casual steak and seafood house opens its large outdoor deck that allows diners to pair meals with the melodic tweets of nearby birds. Executive chef Thomas Verlin's menu showcases fresh lake catches such as breaded perch alongside oceanic fare such as Australian lobster and Alaskan king crab, often accented with simple sauces, pastas, and cue cards that let the entree speak for itself. Thomas also lassos hand-cut slices of prime rib, new york strip, and tenderloin fillets onto dinner plates and wrangles juicy burgers and sandwiches to satisfy lighter appetites.
Best known for performing the infectious theme song to PBS's Where in the World is Carmen Sandiego?, vocal quintet Rockapella has performed high-energy pop and R & B since 1986. For this show, they'll be laying down the smooth grooves and catchy melodies of '60s and '70s hits, performing tunes such as "Here Comes the Sun," "Rock the Boat," and "Under the Boardwalk." With this deal, you'll get a VIP pass, which puts you in the best available seats in Section 2 or 3, so close to the stage that you'll be able to taste every crisp finger-snap and smell each hummed harmony. Though some songs will be performed a cappella by the group, they'll be accompanied by the Grand Rapids Symphony, led by acclaimed conductor David Lockington, on other songs, ensuring the performance will be replete with sensuous violins, bouncy percussion, and rock-star brass instrumentalists setting their tubas on fire.
Chefs at Zen Asian Bistro and Sushi serve up Asian-fusion inspired dishes. Behind a full sushi bar, experienced chefs delicately bundle together sushi rolls of eel, cream cheese, veggies, and salmon. Asian-fusion entrees such as spicy mongolian beef stir-fried with green onion complement Western classics such as a rye-bread patty melt topped with swiss. As beer glasses click together, big-screen TVs overhead keep patrons updated on athletic events or the weatherman’s 70-minute-long attempt to pronounce “atmospheric.”