Where most people might have seen an empty, old railroad station, Pat Finney saw her own form of manifest destiny. She and her husband, Lonnie, transformed the century-old Woodbury Station into a cheerful cafe, swapping out the ticketing-area benches for intimate tabletops and covering the switching-room walls in vibrant New Orleans-inspired paintings and brass instruments. Outside, a vintage four-faced clock marks the years since the building’s restoration in 2000, and awnings shade the guests dining on the patio.
As a result of the makeover, the once-silent station is now filled with cheerful chatter and the savory aromas of meals heavily influenced by French cuisine. Morning diners clink coffee cups over plates of eggs benedict, omelets, and crepes, and everything from crispy fried chicken to warm pot roasts grace the evening menu. Meanwhile, freight trains still cruise along the tracks beyond the stained-glass windows, bearing cargo and restless city folk stowing away in the boxcars.
At 25 Burgers, chefs use freshly baked buns and 100% USDA-certified Angus beef to prepare a menu that stays true to the business name. The menu boasts 25 different burgers, offering a choice for everyone, whether they seek beef, chicken, or veggie patties.
No. 5—the Trenton burger—piles grilled pork roll and American cheese atop a grilled beef patty, and No. 7, the six-alarm burger, hosts a fiery menagerie of fresh salsa, jalapeños, pepper jack cheese, and chipotle mayo. Non-beef options include grilled, boneless chicken breast accompanied by teriyaki or barbecue sauces, and veggie patties nestled in with feta, cucumber, and tzatziki on a multi-grain bun.
Finally, No. 25 is the burger of the month, which changes with the calendar to incorporate what's seasonally fresh and to please the tastes of that month's holiday mascot. In addition to made-to-order burgers, 25 Burgers also serves a variety of hot dogs, fries, and shakes.
More than 250 foods populate the buffet at Tokyo Hibachi & Sushi Buffet, from sushi rolls and sashimi to build-your-own ice-cream treats. The restaurant’s sit-down menu is similarly comprehensive, but its real draw is its selection of hibachi dinners, cooked to perfection right before your eyes. At eight hibachi tables spread throughout the restaurant, chefs grill up meats such as filet mignon, white tuna, and chicken, which join soup, salad, fried rice, and more to form complete meals. Separate from the main dining room is a private party space, where a karaoke setup allows celebrators to sing loudly without the guilt they feel when doing so in the library.
Countless trees fly by under your feet as you soar hundreds of feet above the ground. Suddenly, the forest floor below opens up into a gorge. At Red River Gorge Zipline, riders witness this incredible sight on regular canopy tours set amid the picturesque wilderness of Daniel Boone National Forest. The system's ziplines span more than 4,000 feet above the forest canopy, with the longest reaching about 1,900 feet in length. At the end of the tour, dual racing ziplines send riders charging down from more than 200 feet above the ground, and reaching speeds exceeding 50 mph. All of Red River Gorge Zipline's guests are strapped into harnesses for the duration of their tours, while helmet cams document their adventure.
Vitale’s Italian Bistro brings more than 50 years of culinary know-how to its menu of fine Italian cuisine, arming its skilled chefs with a time-tested litany of signature recipes. Steamed with garlic, olive oil, and italian spices, cold-water mussels cannonball into fragrant lochs of white wine and butter. The clams casino's baked Littleneck clams partner up with bacon, peppers, and breadcrumbs and regale taste buds with tales of a place filled with merfolk, sea-ponies, and clams that can talk.
Spanish Island Restaurant fuses Caribbean and Spanish cooking for a dynamic menu of sauce-slathered enchiladas, hearty burritos, and soups and salads made from scratch with all-natural ingredients. Street-vendor-style appetizers include green-banana shells, potato balls, and sweet plantains, all stuffed with seasoned beef via a reverse-vacuum hose. Sandwiches arrive on warm, pressed bread and steam beside platters of juicy rotisserie chicken marinated for a full 22 hours. Spanish Island is a BYOB establishment and invites guests to bring their favorite tequila varieties for mixing with the house-made margarita base.