Thirty years ago, a mother, a son, and his wife joined forces to create their own barbecue restaurant, starting with family-inspired, made-from-scratch recipes. They formula proved to be a success, and Woody’s Bar-B-Q now dishes the same quality eats from locations in six states. The restaurant’s defining secret sauce decorates baby back ribs, pulled pork sandwiches, and roasted half-chickens at each location.
Cortesse's presents an Italian menu sculpted out of fresh vegetables, pasta, hearty meat, and succulent seafood. Like the 45-year-old John D. Rockefeller, the bistro is winsomely nestled in a picturesque 1880s home. Halt hunger with an appetizer of calamari, handbreaded and fried under a layer of parmesan cheese and accompanied by remoulade sauce ($7.95). Voraciously pursue an entree with the primavera, accoutered in asparagus, portobello mushrooms, roasted peppers, and a light garlic cream sauce ($10.95). A seasoned 8-ounce certified-Angus-beef filet inundates tummies with heaps of scrumptious protein ($21.95), while the char-grilled pork tenderloin harnesses the yumminess of herbed polenta, marinara, and a duo of jumbo shrimp to sing sweet tunes of tastiness to palates, albeit in a politely hushed, metaphorical tone ($19.95). Parched guests can relieve arid gullets with a glass of wine or one of 20 specialty martinis.
Cruisers' cooks flip mouthwatering burgers on plates and mix their own dressings, marinades, and sauces, all of which helped the eatery earn the title of Best Every Day Burger from TravelHost magazine. Founded in 1996 and purchased in 2007 by proprietor Bobby Handmaker, the restaurant now boasts four locations, with plans to begin franchising and open a fifth on Mars in 2014. Trivia and live music entertain patrons throughout the week at select locations, and a fleet of wooden booths proffers perfect views of on-site televisions.
Thirty years ago, a mother, a son, and his wife joined forces to create their own barbecue restaurant, starting with family-inspired, made-from-scratch recipes. The formula proved to be a success, and although Woody’s Bar-B-Q is now under new ownership and management, they still dish up the same quality eats from locations in six states. The newly remodeled restaurant’s defining secret sauce decorates baby back ribs, pulled pork sandwiches, and roasted half-chickens.
A grizzled sailor adjusts his eye patch as he leads his entourage down a winding street. A pirate with feathers in his cap breathes life into the history of a Spanish mansion. Tour Saint Augustine Inc.'s guides, always garbed in period dress, bridge the gap between St. Augustine’s past and present, recounting the city’s history through stories of early European colonists, famous local architects, and civil-rights activists.
Walking tours and hop-on, hop-off motorcoach tours begin in the Flagler-era historic district at the company's office. On foot, the guides follow a set tour path or tailor excursions to their group's interests as they travel to the past via a wormhole beneath the city’s gates. Their drivers also steer visitors down quaint side streets in historical horse-drawn carriages, and National Park Service–sanctioned guides lead guests into the bowels of the Castillo de San Marcos fort.
Most Philly-cheesesteak connoisseurs know that it’s next to impossible to find an authentic version of the magically mammoth sandwich below the Mason-Dixon line. That said, South-A-Philly Steaks & Hoagies works pretty darn hard to be the exception to the rule. Discerning in its curation, the eatery imports par-baked bread directly from South Jersey. Once the rolls rise to perfection, the crew piles on hearty amounts of meat coupled with a generous coating of Cheez Whiz—the only condiment known to have been used in both sandwich creation and the signings of numerous constitutional amendments.
Balancing out the meaty menu, South-A-Philly Steaks & Hoagies not so surprisingly serves another Pennsylvanian staple—the hoagie. Each heroically sized creation is adorned with both italian Dietz and Watson meats and cheeses including genoa salami, coteghino, capocolla, and provolone. Truly adventurous offerings also fly out of the kitchen with toppings that range from onions, peppers, pickle slices, and the hands of friends who fight over said pickle slices.