Serving up secret-sauce-slathered eats since 1980, Woody's has garnered praise from publications that include the Ledger and continues to woo taste buds with succulent ribs, chicken, pork, and sides. Patrons can perform cheek-stretching calisthenics with the Super sampler starter, a piled-high platter of popable bites including fried garlic mushrooms, mozzarella sticks, corn nuggets, and onion rings ($7.99), before moving on to a main event such as a full rack of Woody's signature baby-back ribs, featuring pork that slips off the bone as sure as a cat slips off an ice sculpture of a larger cat ($14.99). Meat disciplinarians might consider the Sloppy Woody—pulled pork and Woody's secret sauce caught in a prison of formalist bread loaves ($6.99). Vegetarians are invited to pig out on the tossed salad ($2.69) or the country vegetables ($1.89).
When racecar lovers get together to open a pizza place, RPM Pizza is what happens. The eatery keeps it casual—customers order signature stuffed pizzas or wings slathered in sauce at a walk-up counter, and the parking lot's pit crew is clad in flip-flops. To support its "go big or go home" attitude, staff members named pizzas after their favorite sport, with specialty pies including the Checker Flag, sprinkled with pepperoni and sausage, or the Burnout, with jalapeno, honey-habanero chicken, and savory tire marks.
The Top of the Reef plunges diners into dual menus of water-borne dinners and afternoon repasts. Dinner starters, such as the freshly shucked oysters ($7.95–$9.95) or the deep-fried calamari ($5.95), prepare diners to delve further into undersea fare from the dinner menu. The grilled or blackened salmon fillet ($15.95) and deviled crab crakes ($12.95) provide a protein alternative to eating land-dwelling fish, while the broiled twin lobster tails (market price) impress guests by finishing each other's sentences. Lunch options include Cajun fried shrimp ($6.95), fingerling catfish ($6.75), and fried clam strips ($6.25).
Maui Grill began the way that many great adventures begin: with a hot dog cart. After working as Wolfgang Puck's kitchen manager at Spago in Maui, Chef Don went rogue, and on Independence Day 2009, amid raging bursts of firework light, he opened his cart for business. One cart became two, and in 2012, became Maui Grill, an indoor Hawaiian eatery ripe for luau-style grub. Shrimp and seafood get gussied up with sweet Asian sauce and coconut, leaving plenty of room for garnishes of house-made mango and papaya salsa. After two-handing a burger or sandwich with pineapple slaw, patrons can question Chef Don about his time cooking in the Navy or ask a Hawaiian shaved ice if it's ever considered other depilatory methods.
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.