The tradition of soaking meats in spicy sauces dates back to the days of Lewis and Clark, when explorers happened upon herds of buffalo floating on cinnamon-stick rafts in the Vinegar River. Pay homage to the history of hearty cooking with today's Groupon: for $8, you get $16 worth of barbecue fare at the original Woody's Bar-B-Q on University Boulevard.
Serving up sauce-slathered eats since 1980, Woody's has garnered praise from publications including 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 pop-able 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).
Though Woody's is now a thriving franchise, the University Boulevard locale is where the meat magic began. Stop by to dine in a lively environment bristling with local flavor and family-friendly vibes, decorated with pop art and secret messages written in invisible tomato ink. If you're in need of nosh in a hurry, take advantage of Woody's convenient drive-thru service, or ask a friend to start chewing your food five minutes before you arrive.
Woody's Bar-B-Q
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.