30 years ago, Woody Mills and Yolanda Mills-Mawman teamed up with Woody's mother, Grace Meyer to open the first Woody's Bar-B-Q. Their goal: to introduce the from-scratch recipes and down-home atmosphere of Southern barbecue shacks to a world that had grown used to fast food chains and sub-par slaw. They staked their reputation on Woody's slow-smoked baby back ribs and the kitchen's famed banana pudding, eventually adding recipes from Texas and the Carolinas.
Inspired by his mother's cooking, Fabious Worthy and his wife Elvira maintain a meaty menu of authentic Southern comfort food slathered with tangy barbecue sauce. A straight-up single-meat dinner lets you choose from 10 different meats that range from pork spare ribs to smoked tri-tip to cornbread-battered catfish ($11.25). The heartier Elvira combo treats dining duos and mismatched buddy cops to a taste tour of five different meats ($20.25). All dinners come with a roll and two sides, so pair baked beans with candied yams or test whether dirty rice sticks to ceiling fans better than macaroni salad. Time-crunched office escapees can zip in for Fabious' Corner Best BBQ’s lunch two-meat combo—a two-meat sandwich, 4-ounce side, and a 24-ounce drink ($8.99)—before hurrying back to put out that stapler fire. For dessert, adhere to tradition with a slice of red-velvet cake or try a contemporary twist with Coca-Cola and 7-Up cakes ($3.25 each).
Though the Waldo family?proprietors of The Grill Hut?specializes in all things barbecue, chicken and tri-trip remain their two points of pride. Before they?re tossed in the smoker, both meats are marinated and seasoned with a secret recipe known only by the Waldos and a spy stuck behind the family?s refrigerator. Next, the meats are piled onto platters and sandwiches such as the Carnivore, a chicken and tri-tip double-header served on Pyrenees sourdough bread grilled with garlic butter. During breakfast, tri-tip even works its way into three-egg omelets alongside cheese, beans, and salsa.
Besides these main meats, the Waldo clan crafts barbecued favorites such as hot-links sandwiches and baby back ribs served atop housemade angel hair pasta. From beans to corn on the cob, The Grill Hut?s seven sides are likewise housemade.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
Committed to providing fresh pours, the winetenders of Gather Wine Bar uncork only 25 to 35 of their carefully curated central-coast wines each week. Knowledgeable staff can recommend a bottle for customers to pair with charcuterie plates, flatbread pizzas, and gourmet pub snacks such as bacon-wrapped dates. Alternatively, themed wine flights can provide a cross section of a single varietal or eclectic tastes from an array of vines. Live music acts and singles events create an upbeat atmosphere on many nights, and catered parties can gather small groups around a fire pit or feed 100 or more people with unlimited appetizers from the bar.
At Silvergreens we believe that if you eat smart, you will live well. From our breads, soups, dressings and hand-cut fries, to roasting our own meats and vegetables, our menu is made from scratch each day using fresh, natural and local ingredients. Our mission is to make our food as healthy and tasty as possible.