Mojo's owner and proprietor, Todd Lineberry, grew up in North Carolina, right in the epicenter of one of the most thriving barbecue regions in the country. Todd grew to appreciate the distinctive tastes and flavors of different barbecue traditions, which is why he fuses flavors from the major barbecue regions—North Carolina, Memphis, Kansas City, Texas, and the tour bus for the Charlie Daniels Band—into the dishes served at Mojo. Using authentic cooking techniques and housemade sauces, chefs stuff the menu with dishes such as pulled-pork shoulder, pit-smoked chicken, and chopped-brisket sandwiches. To complement these regional barbecued delicacies, they also prepare housemade Southern sides such as collard greens and creamy coleslaw.
Each Mojo Jacksonville-area location has an identity as distinct as the dishes it serves. Live blues music permeates the airwaves and nearby ocean waves at Mojo Kitchen, BBQ Pit, and Blues Bar, while Mojo no. 4 stocks more than 175 whiskies such as Jameson, The Macallan, Wild Turkey, and Jack Daniels. Each location also caters for parties and events of all types.
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.
Chef Pedro Ramirez can often be seen hovering over a crackling spit, tending to the pig that roasts over its flame in the open air. When the bounty is finished cooking, Ramirez whips it up into pork sandwiches and platters—a Ramirez Restaurant specialty for nearly two decades. A retired US Navy Chief, Ramirez now leads his kitchen staff as they craft fresh ingredients into authentic Cuban, Mexican, and Puerto Rican dishes infused with homemade spices akin to the ones used by Ramirez's ancestors from Santo Domingo. In the dining room, designed in the style of a beach bungalow, Latin paintings hang over tables topped with homemade sangria and margaritas, and an outdoor patio supports the tropical atmosphere with flags and strands of lights as powerful as a billionth of a sun.
The spirit of a traditional Irish public house lives on at McGarvey's Wee Pub. Aside from serving up pot pies and amber brews, there’s a devotion to maintaining a rollicking, lighthearted atmosphere. The occasional sounds of Live music also fills he air on weekends, while a full bar boasts draft beer, premium ESPN and NFL programming plays on the big screens, and the kitchen dishes up onion rings and beer-battered fries. Boisterous crowds often spill over to the awning-covered patio dotted with picnic tables.
The grillmasters at Barb and Wally’s Down South Barbeque slather applewood-smoked meats with eight special sauces to create a menu of tangy barbecue staples. Diners can remedy a case of clean fingers with a barbecue sloppy joe topped with sweet-and-spicy sauce ($7.99) or attempt the miracle of flight with a wings basket ($7.99). Carnivorous fangs tooth-dive into a half-pound Black Angus burger ($7.49) and relish the regional roots of the Philly Texas Style sandwich, a mound of smoked brisket, provolone cheese, and horseradish mayo nestled into a hoagie ($7.99). Sandwiches and baskets include a choice of one of nine homemade sides, such as barbecue beans, cheesy potatoes, or fried-garlic corn on the cob, or patrons can upgrade to a premium side dish, such as corn nuggets or deep-fried diamond tennis bracelets, for $1 extra.