More than 30 years ago, Woody Mills and his wife, Yolanda Mills-Mawman, opened the first of many Woody's Bar-B-Q joints. They split the work: Woody smoked meat for hours at a time, and Yolanda took care of the customers. Together, they created a thriving barbecue empire, with assistance from succulent cuts of meat.
Nowadays, plates of barbecued chicken and Texas-style beef brisket sate appetites at more than 25 locations. Diners can try more than one barbecue style at a time, too, courtesy of the eatery's signature sampler platters. The pork sampler, for example, features four styles of pork, from North Carolina-style pulled pork to smoked sausage.
Framed black-and-white pictures fill the lemon-yellow and terra-cotta-red walls in Fratelli's Restaurant, evoking the casual ambiance of a family dining room beside the Mediterranean. The chefs demonstrate a similar commitment to homestyle comfort by faithfully re-creating familiar Italian-American staples. Ricotta-stuffed shells bake beneath a layer of mozzarella and marinara, and marsala sauce adds an extra dose of flavor to sautéed veal loin, chicken breast, or sliced rib-eye steak. Occasional maritime influences also work their way into the menu, as in the case of the housemade crab cakes and the shrimp or scallops in a spicy red sauce made with magma-marinated peppers.
Cabo Taco Mexicali Grill stuffs each taco, burrito, and quesadilla on its menu with fresh ingredients full of south-of-the-border flavor. Nosh on inspired nibbles such as the tequila lime chicken tacos decorated with salsa, cilantro sauce, and cheese composed in crunchy or soft tortilla frames ($3.99 each; two for $7.50). Tackle the cabo burrito, a tortilla-tamed tornado of taste swirling with goodies including blackened mahi, rice, beans, avocado, and mango ($9.99), or sample a lineup of specials that change weekly, just like the public opinion on formal toe socks. Cabo Taco's beach-themed dining room opens at 11 a.m., delivering a breakfast menu of egg-enhanced dishes such as the breakfast dilla—a warm tortilla folded around veggies, cheese, scrambled eggs, and choice of meat ($5.99) —and flaky plantain and brown-sugar stuffed turnovers drizzled with house-made agave sauce, offering a less sticky, but just as sweet, alternative to an early-morning syrup-soak ($3.50 each).
Luli’s culinary conjurers create fresh confections daily using the finest available ingredients, with their eponymous specialty being the diminutively delicious cupcake. Sink a sweet-hunting nose into flaky coconut and sweet vanilla frosting atop moist coconut cake, or work from the ground up with rich chocolate cake under heavenly chocolate frosting and milk-chocolate shavings.
Dick’s quickly silences grumbling bellies with a menu of tasty grilled edibles and a tongue-tingling variety of spicy twists. Fried pickles ($4.29), buffalo shrimp ($7.49), or wings in 365 available flavors ($8.99/10) engage mouths as guests wait for the main attraction—half-pound burgers, whose meatslabs are hand-pressed and grilled to order over the heat of omnipresent flame decals. Bacon, swiss, and lettuce enrobe the Squealin' Cheeser burger ($7.59), whereas sautéed mushrooms sit proudly atop the Shroomer burger ($7.59) and a trio of cheddar, american, and jack adorn the Three Cheeser ($7.59). All burgers come with a choice of steak fries or waffle fries and can be sharpened with any of Dick’s 365 sauce blends ($0.59 additional). Before strolling over to the nearby beach to squash sandcastles, diners can clog their molars with chunks of deep-fried Oreos ($3.99), a chocolate tribute to the hamburger and a smooth ending to a spicy ride.
The pastry makers at Everything Bagel bake New York–style bagels daily and pair them with eight flavors of cream cheese. Customers can unite 12 of the café's rotating selection of bagels with a pound of plain cream cheese—or the low-fat variety—to feed coworkers at a morning meeting, satiate a hungry group of students, or enjoy on the first day of each month. Scallion spread spices up sesame rounds, and cucumber-dill cream cheese adds zest to plain bagels. Patrons can slather a raisin bagel with a honey-almond cream cheese or apply it to their facial skin for an appetizing moisturizer.