Longtime residents Steve Rabb and Shannon Fannin often thought about ways to improve downtown Woodstock. They wanted to see the area become more sophisticated, so one night over dinner they casually discussed a concept of gourmet food and cocktails prepared with simple, raw flavors. The couple had no idea that, within a matter of months, this concept would grow into a chic, downtown eatery: Wink Woodstock. A menu of small plates—favorites include steak empanadas, shrimp and grits, and charcuterie and cheese samplers—complements Wink’s diverse selection of red and white wines. Behind a steel-topped bar, bartenders mix signature cocktails, known as Winktinis, from infused vodkas and specialty garnishes such as raw lemon sugar, graham crackers, and olive-scented fireworks. According to Patch, Fannin drew on her background in interior design to produce a layout representative of both sexy LA nightclubs and downtown Atlanta bars. Steely grays, vivid purples, and electric teals flow throughout the open bar space and into themed areas such as a pillow room and VIP booth.
Built upon stately wooded grounds that play home to dry creek beds, natural gardens and a gazebo centerpiece, The Magnolia Thomas Restaurant surrounds diners with southern hospitality and rich history. The eatery has a strong bond with the Woodstock community, named after one of the city's most beloved matriarchs, and residing on a historic replica of the Magnolia Thomas estate, circa 1912.
After walking up a winding pathway, visitors enter through an inviting front porch for an award-winning dining experience. Crisp white linen, candlelight and a nostalgic fireplace casting a hushed glow over the dark wood floors create an elegant yet comfortable ambiance. The atmosphere is bolstered by the cuisine, which the owners have dubbed "southern dining with a silver spoon treatment." An enormous selection of wines and and craft brews pairs perfectly with the entrées, from kettle-fried chicken with cheddar grits and fried green tomatoes to daily seafood and pasta specials. An attentive wait-staff presents each meal to the table with professionalism and care, whether their guests are enjoying a relaxing meal for two, conversing over a family dinner, or celebrating a special event.
After 30 years of curating and perfecting recipes, founders Linda and Julie unleashed their culinary powers to create a Roly Poly menu of more than 50 rolls and sandwiches, plus a tempting selection of desserts. Slinging sandwiches for breakfast, lunch, and dinner, the sandwich artisans envelop a variety of inventive ingredients inside warm, floury tortillas, from scrambled eggs to pesto chicken to mustard-splashed tuna. Customized sandwiches may also be rolled to suit various diets, preferences, or carbo-loading competitive mimes.
Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
Maxwell's Cigar Bar offers a homey haven for habitués to indulge in puffing fine cigars, lounging in plush leather couches, and enjoying libations. Catch the game on one of the flat-screen TVs while blowing smoke halos with premium cigars flown in from Nicaragua, the Dominican Republic, Honduras, and Miami. Pair a Nicaraguan Oliva cigar ($3.99+) with a panoply of inebriating potables, such as a ruddy Cabernet or a Stella beer.
Starting with a slate of Traditional Tex-Mex cuisine, the chefs at El Chile Restaurant introduce a twist: flavors that hail from El Salvador and Colombia. The menu places classics such as burritos packed with meats, bell peppers, and onions alongside creative tacos filled with brisket, shredded pork, and breaded chicken, topped with onions, pico de gallo, or Mexican coleslaw and chipotle mayo. Signature dishes such as the “volcanico,” flank oven-cooked with a zesty salsa and melted cheese, pairs easily with drinks such as margaritas, cocktails, and sangria.