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Wednesday, July 27, 2011

Woody's Settling Inn, the old "Hotel Liquor," Fall Down, Go Boom


I knew you'd all want to see this and couldn't help opening with a teaser photo. More below tell the story.










A lot of people are using the phrase "the end of an era." I keep thinking that the era ended a while back when Woody's closed and never re-opened the following spring. Who can tell me the year of that last season?

8 comments:

Dawn Parker said...

Judging by the Chamber stickers on the door, looked like 2004.

P. J. Grath said...

What an eye you have, Dawn!!!

Anonymous said...

Aww...spent many a happy rainy afternoon there in the late 70's. When you're camping with a motorcycle, it was a second home when it rained....

P. J. Grath said...

Well, now when it rains your options on Waukazoo Street are Stubb's Sweetwater Grill, Garage Bar & Grill, Brew North (coffee, not beer) and Dog Ears Books (books, not booze). All are good rainy day refuges.

jim said...

I believe it was in about 1985 that boating magazine listed Woody's as one of the 10 best pit stops. Another of the ten was Portofino, Italy. We have many great memories of Woody's from the 80's and 90's when we visited Northport on our boat. Another bit of history, gone! Sad!
Jim B. from Wisconsin

jim said...

I still miss Woody's "Sizzler Alfredo". Does anybody have the recipe?

Anonymous said...

Boil an onion, strain, set aside. Tenderize 8oz beef steak to 5/16 inches. Apply minced garlic,salt, and pepper liberally on tenderized steak. In small sauté pan burn(yes burn) 1/4 stick butte. Add steak to hot butter seasoned side down. Add boiled onion. Turn. Finish the dish by turning off stove(first) then add 1/4 cup red wine vinegar(second). Vinegar may ignite. Serve on an insulated steel plate preheated to 500 degrees. Of course the dish was preceded with a house salad with your choice of dressing and accompanied by a baked potato, two butter pats, small ramekin of sour cream, and a kale and tomato wedge garnish.

jim said...

Do you really mean "burn" (butter) or just "brown" butter?