Woody Mitchell, Hammock Beach Golf Resort & Spa's new director of food and beverage. Courtesy photo
Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence for the fourth consecutive year. Photo courtesy of Delfino's.
Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence for the fourth consecutive year. Photo courtesy of Delfino's.
Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence for the fourth consecutive year. Photo courtesy of Delfino's.
Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence for the fourth consecutive year. Photo courtesy of Delfino's.
Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence for the fourth consecutive year. Photo courtesy of Delfino's.
For the fourth consecutive year, Delfino's Italian Chophouse at Hammock Beach Golf Resort & Spa has earned Wine Spectator's 2026 Award of Excellence, placing the oceanfront restaurant among an international group recognized for offering exceptional wine programs.
The annual awards honor restaurants whose wine lists demonstrate quality, depth and compatibility with their menus. This year's recipients will also be featured in Wine Spectator's annual Restaurant Awards issue.
For Woody Mitchell, director of food and beverage at Hammock Beach Golf Resort & Spa, the recognition represents much more than an award for the restaurant's wine list.
"It really validates everything that we've been working so hard to accomplish," Mitchell said. "We've been trying to change the culture of food and beverage here over the last several years."
Mitchell said the resort has always offered a quality dining experience, but the goal has been to elevate the department into one recognized for craftsmanship, attention to detail and respect for the culinary profession.
"We've always provided a great resort food and beverage experience," he said. "Now we've built a team that has respect for their craft, respect for the industry and respect for the ingredients we work with."
That philosophy extends to Delfino's award-winning wine program.
The restaurant's wine list features more than 230 selections representing major wine-producing regions from around the world. Rather than focusing on a single style or country, Mitchell said the goal is to offer guests both familiar favorites and opportunities to discover something new.
"We represent wines from every major wine region across the globe," Mitchell said. "I think our wine list isn't intimidating for people who are still exploring wine, but it's also impressive to wine lovers who are looking for something unique."
The selection includes wines from traditional European regions alongside California favorites and lesser-known labels from around the world. Mitchell said he intentionally builds the list to showcase different expressions of the same grape varietals.
For example, instead of offering only a handful of Sauvignon Blancs, the restaurant carries examples from France, New Zealand, Australia and California, allowing guests to experience how climate and geography influence each wine.
The wine list also features more obscure selections for adventurous diners, including international blends and lesser-known Italian white wines.
"I love introducing guests to wines they've never heard of," Mitchell said. "If someone tells us they enjoy Pinot Grigio, that's an opportunity to introduce them to another Italian white wine they may end up loving."
Education is a key part of the experience, he added.
Rather than simply recommending the highest-priced bottle, staff members are trained to learn about each guest's preferences before suggesting a pairing.
Mitchell teaches his team the traditional fundamentals of pairing red wines with red meats and white wines with white meats, but he emphasizes that there is no universal "perfect pairing."
"The only perfect pairing is what the customer is most excited about," he said. "If someone wants swordfish with a red Zinfandel and they're enjoying it, then that's the perfect pairing for them."
For guests seeking guidance, servers help match wines not only with menu items but also with regional flavors. A Roman pasta, for example, may be paired with a wine from the Rome region, while a premium steak could be accompanied by either an Old World or New World red depending on the diner's taste preferences.
Mitchell said the approach is about creating memorable experiences rather than maximizing sales.
"It's not our job to sell the most expensive wine," he said. "It's our job to introduce guests to something they might not have expected but absolutely fall in love with."
That philosophy often leads to surprising discoveries. Mitchell recalled guests who insist they dislike Chardonnay, only to discover they enjoy a French Chablis after learning how dramatically styles can differ depending on where the wine is produced.
For those who have never visited Delfino's, Mitchell believes the combination of cuisine, service and atmosphere sets the restaurant apart.
"I'll put Delfino's up against any similar concept in the area," he said. "I don't believe there's a better Italian chophouse on the ocean."
He credits the restaurant's culinary team, bartenders and servers for creating an experience built around pride in their work.
"You're going to find people who genuinely care about what they do," Mitchell said. "I think you'll experience something that's unique for this area and really stands out from the crowd."
