When the morning fog clears, a bridge fashioned out of five rustic corncribs appears to pay homage to EagleSticks Golf Club's roots. Originally used to feed the horses that grazed on the erstwhile farm, the wood from the corncribs now arches over a creek that splits the fairway on the 11th hole—a 591-yard par 5 dubbed the course's signature attraction for its bending fairway, elevated tee box, and visible ties to a bucolic past. Designed by renowned Ohio architect Dr. Michael Hurdzan, the 6,508-yard course challenges golfers with constant elevation changes—some of which exceed 100 feet—that demand accuracy, sound course management, and the ability to activate the cart's hang-gliding wings. Throughout the round, bentgrass fairways and greens present a much more hospitable landing place than the course's thick, bluegrass rough. At various hillcrests and elevated tees, players can take in a full view of the course's scenery, which includes several waterfalls and woodlands populated by oak, maple, ash, locust, and cherry trees ripe for the hugging.
After a day on the links, golfers can gather at Mac's Sports Bar to quiet rumbling bellies with a menu of classic American food such as burgers, sandwiches, and pizza. Guests can unwind in Mac's dining room—which features eight televisions, an open-beam ceiling, and other contemporary touches—or at the adjoining patio, which attracts summertime breezes and ghostly golf balls trying to reconnect with their long-lost owner.
Course at a Glance:
Designed by Dr. Michael Hurdzan
18-hole, par 70 course
Length of 6,508 yards from the farthest tees
Bentgrass fairways and greens, bluegrass rough
Tee Jaye's founders began preparing homestyle meals in 1970, a venture that spawned a string of 24-hour diners stuffed with delicious country fare. An egg-centric medley of dishes graces the all-day breakfast menu, with options such as the barnyard buster ($5.10)—two biscuits, two eggs, and country fries wallowing in a puddle of Tee Jaye's famous sausage gravy—and the sunshine sandwich ($6.95), grilled sourdough trapped under stacks of cheddar, swiss, ham, scrambled eggs, and hash browns. Turn to the lunch-and-dinner menu to find the answer to the sphinx's riddle ("sweet tea") as well as a spread of classic country-kitchen eats, including the chicken-fried chicken ($8.25), homemade meatloaf and dressing ($7.75), and Granny's grandburger ($7.95), a half-pound beef patty served with fries and a choice of three toppings. A tot-thrilling kids' menu ($2.49/breakfast; $3.49/lunch and dinner) and a crisp collection of summer flatbreads ($6.95+) round out the restaurant's dining selections.
Cuisine Type: Homemade ice cream and diner food
Established: Before 1950
Reservations: Not offered
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Homemade ice cream
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Be prepared for generous servings of ice cream.
What made you want to work with food? When did you first develop that passion?
We love providing our customers with generous portions of hand-crafted ice cream.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are several. Our hot Virginia ham would probably be the most common.
In your own words, how would you describe your menu?
We are a '50s-era-style diner. We have been making our own top quality ice cream since 1948. We also offer diner-style food like hamburgers and french fries. We have a signature hot Virginia ham sandwich that has been a customer favorite since 1948. We also offer a rib eye steak sandwich, fish tail sandwich, and homemade soups.
Is there anything else you want to add that we didn't cover?
We also roast fresh peanuts and cashews daily, and we sell delicious Ben Heggy's chocolates.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
Bob Sumerel Tire & Service Bob Sumerel opened his first shop in 1968 in an abandoned gasoline station. This business venture might have proved futile if Bob hadn't first revamped the dilapidated petrol dispensary into an attractive store brimming with tires for passenger cars and light trucks. He strategically set up shop in a high-traffic area, deducing that tires in motion are less likely to stay in motion as they wear out from overuse. Today, Bob's arsenal has grown from a few old gas stations to 26 locations manned by ASE-certified technicians, who skillfully nurture careworn tires with Bandag tire tread, refinish wheels and rims, and stay well-stocked with wheels for forklifts, earthmovers, and time-traveling Roman chariots. In addition to tire tweaking, the menu of services includes wheel alignments, brake overhauls, and shock repairs.