A dockside eatery serves fresh lobster, shrimp, and haddock combined with steak, prime rib, and a selection of margaritas

Classic black-and-white floors and vinyl booths set the stage for all-day breakfasts, sandwiches, and burgers

Designed by Australian golfer Graham Marsh, 7,011-yard course features bentgrass fairways and greens, 84 sand traps, and water on 5 holes

Responsibly sourced, freshly roasted beans in single-origin or artisan-blend batches

Flame-kissed chicken, pork cutlet, and tandoori salmon with optional Indian sauces such as tikka masala and coconut curry

Carolina pulled-pork sandwiches, baby back ribs, and french-dip sandwiches are accompanied by coleslaw, beans, and potato salad

Locally-sourced ingredients fill Indian-fusion dishes such as vegetarian wild-mushroom masala and Tava grilled-chicken tacos

Baked pasta & sandwiches with house sauce & meatballs round out menu of pizzas on crusts ranging from crispy thin to Chicago-style deep dish

Lea Richards collects recipes from across America to deliver all-natural, ready-made barbecue feasts to your doorstep

Wings coated in three dry rubs or 10 sweet and spicy sauces served in sports bar