well fed savannah december 2012
DESCRIPTION
Feed. Eat. Drink. The area's largest food, dining, and healthy living magazine with the most comprehensive dining and bar guide.TRANSCRIPT
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VOLUME 3 ISSUE 2
First Friday ART MARCH
Black Orchid Tattoo Studio & Gallery118 West Victory Dr.
Starland Cafe11 East 41st Street
Desotorow Gallery2427 DeSoto Ave.
The Maker Collective 2422 DeSoto Ave.
Maldoror's Frame Shop2418 DeSoto Ave.
Black Dog Studios9 W. 40th St.
Graveface Records5 W. 40th St.
MetroStar Community GardenWest 38th Street
Foxy Loxy Print Gallery & Cafe1919 Bull St.
The Sentient Bean13 E. Park Ave.
PARTICIPANTS
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UPCOMING DATES: 12.07.12 / 1.04.13 / 2.01.13 / 3.01.13 / 4.05.13 / 5.03.13
VICTORY
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HENRY ST.
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Visit mid-town businesses & galleries in Savannah, Ga., the first Friday of every month.
For more information and to view featured events, please visit:
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Visit ALL locations and get a prize. Collect your stamp from the Art March Rep at each business then hurry to Desoto Row Gallery to claim your prize!WWW.WELLFEDSAVANNAH.COM
44 MLK BLVD. 912-232-2720
Classic ItalianAl Fresco DiningOrganic WinesVegetarian OptionsGluten-Free ItemsKid Friendly MenuOutdoor SeatingOutdoor SeatingCatering Available
WWW.CORLEONES.COM
Casual, yet Refined.
529 EAST LIBERTY
912.238.0045BRASSERIE529.COM
RESTAURANT.VENUE.
CATERING.featuring
Fresh BakedArtisanal Breads
& Charcuterie& Charcuterie
December 2012Feed
Chocolate by the Beans Organic American chocolate and local ingredients come together at The Chocolate Lab.
18
eAT
More than a Mouthful A new column of creative new words defining the hidden language of everyday healthy living.
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drink
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69MAps.
deTAiLs. desCripTiOns.
New Listings
pg. 47
Dining Guide
Farm in the Forest Windsor Forest High FFA students get a literal taste of what it means to reap what you sow. pLUs: Chatham County public school Menus
32
Diggin’ in the Dirt kelly Lockamy explains the benefits of fresh sprouts and how easy it easy to add them to your healthy food repertoire.
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The Local Holiday Gift Guideshop Local, support Local. Great gift ideas for everyone on your holiday shopping list!
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44 Seasonal Chef: Cafe Florie RECIPE: Theo’s RaTaTouille & Cous Cous
69 Cha Bella’s Hot Apple Cider One of Well Fed’s favorite spots for local food sharestheir RECIPE for winter’s tastiest hot drink.
70 From Vine to Table A look back at the dinners of Christmases past and the wines that pair so nicely with them.
A Rejuvenating RenovationB. Matthews updates their menu, kitchen, & more. RECIPE: CRab benediCT
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44 Well FED Pet: All i Want for Christmas is...
Savannah’s Local Homebrew Shop
912.201.98802102 Skidaway Rd., Savannah
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8 | Volume 3 Issue 2 | Well FED
Well FED magazine is a free monthly publication distributed by Well FED Savannah™The articles and opinions of contributing writers are not necessarily the opinion of this publication. Well FED welcomes both editorial and photographic submissions. Unsolicited materials received will be treated as intended for publication and are subject to the publisher’s unrestricted right to edit or comment editorially. Advertisers are legally responsible for use of logos, trademarks, and content used in advertisements. While we aim to always have correct and current information, Well FED assumes no responsibility for errors and/or omissions, which should be viewed as unintentional. If you find we have printed any incorrect information, please contact Well FED to have the correct information printed in the next issue. No portion of this publication may be copied or reprinted without the expressed consent of the publisher.
FEED EAT DRINK
Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.
Publisher Rene Teran
Contributing Writers Kelly LockamyDavid GignilliatRhonda BarlowLiz QuerusioCornelia StumpfJason Restivo
Creative DirectorWhitney Johnson
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) [email protected]
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When I was a child, my father was in the military. Though I claim to be ‘from the South’, most of my childhood was spent far from it. I lived in
places where you could actually play in the snow on Christmas day and had to bundle up in your snow suit before going out, not take a walk on the beach in your light long sleeved t-shirt like we sometimes can do here in the low country. The majority of my extended family all lived in north Florida and still do today. While my parents, siblings, and myself enjoyed the snow up in England or whatever freezing place we happened to be stationed at that year, my grandparents, aunts, uncles, and cousins in Florida enjoyed each other’s company.
As a young child on Christmas morning, I never realized anything was missing; there were presents, a Christmas tree covered with every handcrafted ornament my brothers or I had ever made, stockings overflowing with goodies, and a empty plate sprinkled with crumbs from the cookies and milk we had laid out for Santa just a few hours earlier. What I didn’t take notice of then was that as we opened presents my father would break out his gigantic camcorder and record the Christmas chaos. He would then prompt a “Thank you Granny & Papa” from us every now and then, so that my grandparents could virtually experience our childhood Christmases, since they couldn’t be with us.
Once we moved back to north Florida, we were finally close enough to spend time with our family for the holidays; the family that we had been away from for so many years. On my mother’s side alone I have four aunts and uncles, seven cousins, but an unlimited number of great aunts, uncles, and cousins, which sometimes join us as well. But I have to say no matter how any people were squeezed into my grandmother’s house, I had never felt more loved. Sure, I had always felt loved, but this kind of overflowing joyous love was something different. The holidays are like mini family reunions and after missing out on holidays like this for most of my childhood, I decided right then and there that this is how I always want to celebrate the holidays; surrounded by the people I love and that love me.
Now I am an adult, married with two fur babies, and living away from my family once again. When I moved to Savannah, it was a little hard to get used to not seeing my family as frequently. The holidays, to me, aren’t really about the gifts (though giving them and receiving can be nice too) or time off from work or school, but it’s about spending quality time with the people who matter most and that is my family.
Since starting this publication over two years ago, our own Well FED family has now grown to rival the size of the one we have further south. So to all of our extended Well FED family, wherever you find yourself this holiday season, we hope you all know how much we care about you and yours. Rene and I have enjoyed making Savannah our new home away from home and look forward to making even more memories with you all for years to come.
Happy Holidays Savannah! -Whitney Johnson
Accounts Jennifer Restivo Charles MooreChristina SullivanMeagan Hodge
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Home for the Holidays
The Well FEDFamily
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FEED
Photo: Savannah Honey Chocolate Bars being dusted with 24k Gold at Chocolat by Adam Turoni.
Check out the Well FED Holiday Gift Guide starting on pg. 23 for other great gift ideas!
There’s really no excuse for not growing sprouts to add to your daily diet. They grow to edible maturity in a matter of hours to days; don’t need soil or sunshine; grow in any climate; can be planted any day of the
year; not time, space or labor intensive to cultivate; no expensive equipment required; and seeds to sprout are very affordable-not to mention delicious and nutritious! You don’t even have to have gardening skills, if you can follow a simple recipe, you can grow sprouts!
We’re all familiar with Alfalfa sprouts, mung bean sprouts and increasingly, broccoli and radish sprouts. These little packages we know as seeds are nutritionally dense, live food, full of protein, minerals, vitamins and antioxidants, and come in all varieties of size, taste and texture. So much diversity to add to your regular routine of food choices, you’ll wonder why you never tried this before! Sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in un-sprouted seeds.
The high vitamin content is gained at the expense of some protein loss, yet the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digestible.
In case you have thoughts of losing a few holidays pounds in the upcoming new year, you should know that sprouts represent the ultimate diet. According to a university study, “Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients.” (1989 Chavan and Kadam) Simply put, sprouting grains, beans and other seeds greatly improves their digestability, availabilty of, and amount of nutrients and enzymes over eating the dormant stage of these same seeds.
sprouting for health, convenience, & economy
“...if you can follow a recipe, you can grow sprouts.”12 Well FED
Original Photo: C
ress Keyboard by wetw
ebwork
In the rather trendy, newish health craze of the raw food culinary arts, sprouts are a mainstay, and go way beyond the limited array you’ll see on grocery store shelves. They are available online in an abundance of variety and replete with more information than you may want to know. Brighter Day Natural Foods also carries sprouting seeds in single varieties and mixes. Don’t buy seeds meant to plant in soil, they could be chemically treated, hybrid, or genetically modified. You can find seeds for sprouting from almost any botanical family you can name: grains, beans, herbs, flower and vegetable seeds. The average nutrient breakdown is: Vitamins A, B, C, E, and K, Calcium, Iron, Lecithin, Magnesium, Phosphorus, Potassium, Pantothenic Acid, Amino Acids, Trace Elements, Protein Up to 35%.
A few examples and their benefits and uses follow:
grains
Wheat, rye, Hulless Barley, Triticale, Oats, spelt, Kamut, Quinoa, sesame, Millet and amaranth
seed to sprout: 1-3 Days
sprout shelf Life: 1-2 Week
Grains are all sweet, though some are sweeter than others. Kids tend to love them because of their sweetness, so they are often a child’s first positive sprout experience. If you have kids, this is the perfect introduction to growing their own food, anytime, anywhere. Grain sprouts take only a few hours to mature to an edible stage. No worries if they’re left to mature for several days, as they’ll become a grass you can either juice or feed to your animals- almost any animal will eat them! They can be used in early stages in breads, as a cereal, in stir-fry’s and soups or as a snack.
Beans adzuki, garbanzo, Lentil, Mung, Pea, Peanut
seed to sprout: 2-5 Days
sprout shelf Life: 2-6 weeks
Whether you eat them raw or cook the sprouts in soups, casseroles or stirfry’s, the nutritional value is always enhanced. The protein content is boosted and the starch content is lessened.
Leafy radish, Clover, alfalfa, garlic Chives, Onion, Mustard, Cress, Dill, fenugreek,
Celery, sunflower and arugula
seed to sprout: 5-6 Days
sprout shelf Life: 2-6 weeks
If Alfalfa sprouts leave you yawning, try mixing in any combination of the other sprouts listed in this category. Some of the stronger tasting herb sprouts or spicy mustard and radish sprouts are tamed down with the addition of the meek and mild Alfalfa.
Continued on next page.
Photo: Mung Bean Sprouts by Anna Frodesiak
Photo: Sprouting Mung Bean by Lucianne
Vegetable:
broccoli, Red and green Cabbage, Oriental Mustard, Cress, Radish, arugula,
Mizuna, tatsoi
Seed to Sprout: 3-6 Days
Sprout Shelf life: Up to 6 Weeks
If you don’t like some of these flavors as a full grown vegetable, give them a try as a sprout. The are milder and pack such a nutrient and antioxidant punch that you can eat less of them and get the same benefit as eating a whole serving of the mature vegetable version. If you love these vegetables, you’ll love the sprouts even more- if only for the long shelf life and convenience that brings to last minute meals!
eQUIPMeNt:A clean glass quart jar, mesh screen or cheesecloth cut to fit over lip of jar, held in place with rubber band or metal band if using canning jar.
SOak: Dry seeds are dormant. Soaking a seed ends its dormancy and begins a new life.Add Water. Different seeds soak up different amounts of water.Mix 2-3 parts water to 1 part seed.You can’t add too much water, but you can soak for too long or too short a time. 8-12 hours is a good rule of thumb, be sure to follow the recommended time for the variety of seed on the packaging or website of your purchased seed.
RINSe:Rinse and rinse again, every 6-12 hours until desired amount of sprouting occurs. More frequent rinses in warm weather and with smaller seeds; less frequent with large bean seeds and/or cooler temperatures.
DRaIN:Be sure to drain well, the most common sprouting failure is when the sprouts sit in a puddle.
the basics of sprouting
Phot
o: B
rocc
oli S
prou
ts b
y Ju
lie G
ibbo
nws
aIR CIRCUlatION: Keep the sprouting device where air can circulate like on an open shelf, but away from sunlight- seeds grow underground after all.
RefRIgeRate:Make sure they are well drained, cover jar with solid lid. I sometimes put a dry paper towel under the mass of sprouts to ensure there’s no puddle, it also keeps the humidity up in the closed jar.
eat & enjoy!!!
14 Well FED
Photo: Germ
oir automatique by Eric.viard
OCEAN'S ELEVEN-STYLE HEIST FLICK
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AT MUSE ARTS WAREHOUSE:
n., like a traditional smorgasbord, a sleep-inducing buffet spread of holiday meats, sweets and goodies.
Though each gathering is different, you can often find some of the following seasonal favorites at the holiday table -- ham or turkey, mashed or whipped potatoes, carb-heavy casseroles, holiday cookies, fruitcake, mulled cider and wine, egg nog, cranberry sauce, puddings, pies, vegetables Telltale signs of a good snorgasbord include nodding heads, frequent yawning and, ultimately, the coveted mid-afternoon nap. Often the soporific, or sleep-inducing, effects are deceptively quick, sneaking up on you like your weird Uncle Bob shortly after the big holiday meal.
Life is filled with everyday behaviors, experiences and occurrences we all notice and observe. And most of them already have existing words and phrases to describe them. But some do not.
In an ongoing Well Fed series for Well Fed Savannah, writer David Gignilliat,explores the hidden language of everyday healthy living.
snorgasbord [snohr-guhs-bawrd]
more than a
mouthful
Did you know? The word smörgåsbord is Swedish in origin (smörgås, meaning “open-faced sandwich” and bord, a “table”), and is used to describe a buffet-style meal with various dishes served on a table, often for a celebration or a special occasion. There are several types of these popular communal buffets, including the julbord (“jul” meaning yule), the traditional Christmas dinner in Sweden. A typical iteration of a julbord includes bread dipped in ham broth, fish, head cheeses, ham, meatballs, sausages and potatoes. Snoring is caused by the vibration of the soft palate, which obstructs the breathing passageways during sleep. The resulting sound can be soft or barely audible, but also may be intensely loud, muffled or hoarse. So it seems a refined palate for holiday food may lead you to slumber, your soft palate vibrating a staccato solo that may or may not be palatable for those around you.
For more made-up words and phrases, please visit our writer’s David Gignilliat’s ‘neologism’ blog at
quixoticawords.blogspot.com.
Illustration by: Brittany Johnson
16 Well FED
Ogeechee River co
f f e e c o m p an
y
now serving breakfastand lunch
artisan roasted coffeein habersham village
4517 habersham streetopen 7 am to 7 pm m-f / 8 am to 6 pm sat.
www.ogeecheecoffee.com
b y h e beans
Chocolate
L ab. Laboratory. lab-er-uh-tawr-ee.
The word ‘lab’ often stirs images of technicians clad in white coat or visions of mad scientists mixing beakers and lighting Bunsen burners.
Not necessarily chocolate.
But that’s exactly the potent, sweet and tasty compound to which Kelly Spivey has now devoted her time and energy. Since finishing an master’s in fine arts from the prestigious School of the Museum of Fine Arts in Boston, she’s transformed herself from an artist into a modern-day food scientist, toiling away in her lab -- the kitchen -- constantly tinkering with that single ingredient that’s become her life’s passion -- chocolate.
With her newest endeavor, The Chocolate Lab, Spivey specializes in the type of gourmet chocolate candy bars that make the mouth water and the mind wander.
“All you need is love. But a little
chocolate now and then doesn’t hurt.”
- Charles M. Schulz
But like every creative soul, Spivey needed the funds to create her mad creation.
“I was hoping a magical fairy would leave a sack of money underneath my pillow one night,” opined Spivey in September on eat & talk, her popular Wordpress blog that explores vegan- and vegetarian-friendly topics.
Hoping to raise money for expensive equipment and related start-up costs, Spivey rolled up her sleeves and thought outside the box.
“My fundraising experience taught me that not only is community support invaluable for a business’ success, but it also reinforces the ideals that [the] community wants to see thrive,” says Spivey, a 2006 photography graduate of the Savannah College of Art & Design. “If people want more sustainable businesses in their community, they will support them.”
Written by: Liz Querusio Edited by: David Gignilliat
18 Well FED
In September, she launched a page on KickStarter, a popular crowd funding website used to fund creative projects. Through Kickstarter, she found that she could persuade friends, colleagues and even strangers to help finance her efforts at sweet success. During the funding window, Spivey kept in touch with her supporters, posting several Kickstarter notes, including updates that included images of a newly-purchased commercial grade KitchenAid mixer. Ultimately, the project successfully reached its funding goal on October 15th, finishing with over $9800 from nearly 100 online benefactors.
Spivey has already put the much-needed dollars to good use, purchasing equipment, designing candy bar labels and advancing distribution and marketing initiatives.
“All the funds from the Kickstarter campaign have gone to equipment and supply purchases, packaging, and design. Essentially, I’ve managed to build the bare-bones of my business with what I have raised from Kickstarter,” says Spivey, 29, who hails originally from Rocky Mount, N.C.. “I’ve been able to buy all the equipment I need to make high-quality artisan candy bars as well as purchase my initial supply of organic, fair trade chocolate and other pantry items.”
When starting a business from scratch, especially one as equipment-intensive as candy-making, every little morsel counts. To show her appreciation, Spivey offered a system of tiered rewards to those who contributed to her Kickstarter campaign, including stickers, website mentions, posters and, of course, her artisanal chocolate candy bar creations. With the Kickstarter campaign now complete, Spivey’s been busying herself returning the goodwill others had shown her.
“I’ll be spending my holidays fulfilling my rewards for everyone who backed me on Kickstarter,” says Spivey, who has started offering her chocolates on Etsy, a popular art-and-crafty e-commerce website. “That means that I’ll be making over 600 candy bars to ship out to everyone who supported me and helped me get this business going.” Of course, it hasn’t been all chocolate brick roads and nougat dreams for her to get this far. She endured semesters of photography classes, one particularly cold Boston winter, and suffered for her art by gaining 20 pounds from chocolate tastings alone. Spivey stayed focused like her beloved camera, diligently pursuing her side project in her down time between work and school, baking cakes for her friends and mapping out what would eventually become The Chocolate Lab.
Continued on next page.
What does 66% chocolate mean exactly?
You might have seen a few gourmet organic chocolate bars with percentages on them. What these figures represent is the amount of cacao in the chocolate whether it is the cacao bean, powder, or butter. The higher the percentage, the higher the amount of cacao in the chocolate opposed to other ingredients like sugar and butter. A chocolate bar with 71% organic chocolate is going to have a darker, earthier taste than chocolate with 66% organic chocolate, which is creamier and fruitier. Beans grown on the same farm can range in taste from nuttiness, fruitiness, or any number of flavors. This can be due to various reasons from the beans not getting enough shade, genetics, or fermentation. The quality of the cacao bean is in the hands of the farmers who grow them.
What about the term “single origin”?
Most chocolate companies get their cacao beans from all over the place. One bar of chocolate could be made beans from multiple regions from just as many countries. A single origin chocolate bar means that it’s made form beans from the region, usually the same farm, and were grown and processed by the same people who planted them. By blending a variety of beans from the same region, you come out with a superior quality chocolate that has a rich, deep flavor.
Chocolate Nuggets
Well FED 19
Although she enjoyed art school, her heart always seemed to come back to her love of baking, but in Kelly’s mind – baking wasn’t a career.
Soon enough, upon returning to Savannah, she landed a baking job at Lulu’s Chocolate Bar where she began her love affair with all things chocolate. The downtown cafe provided a proving ground for her to learn all she could about gourmet chocolates, candy, and baking. In 2011, Kelly began working as a baker at Foxy Loxy Print Gallery and Café, an obliging neighborhood destination south of Forsyth Park on Bull Street . As a practicing vegan, Spivey brought her open-minded sensibilities to the team at Foxy Loxy, crafting recipes for vegan brownies that are just as chocolatey as their dairy alternatives. Meanwhile, behind the scenes, Spivey stirred, poured, mixed, and melted her ideas for The Chocolate Lab, testing several varieties of chocolate and candies to perfect her own version of the classic candy bar. The kind of ingredients she uses are hardly run of the mill. She uses only the finest quality, fair-trade cacao
All her candy bars are small-batch produced and preservative-free. Each bar is two inch-long by one inch-high portions, and comes in a custom-designed wrapper. With low carbon footprints and local ingredients like honey from the Savannah Bee Company, PERC coffee, and milk, cream, and butter from Southern Swiss Dairy, how could she go wrong?
A sampling of Spivey’s unique sweet creations include Bourbon-Soaked Toasted Pecans, Maple Caramel Buttery Shortbread and Fig Caramel and Vanilla Nougat dipped in organic dark chocolate. Her personal favorite is the S’mores Bar dipped in 66% Organic
TCHO chocolate. To spread the chocolate gospel, Spivey has hosted several tastings at Foxy Loxy,
giving chocolate connoisseurs an opportunity to dig a little bit deeper into the stories behind the bars.
“At my chocolate tastings I discuss the chocolate-making process to give the attendees a better sense of how the flavor
in the chocolate is created,” she notes. “ Of course, I don’t make chocolate from the bean,
but I do make it a point to educate everyone that attends my tastings on how it is made.”
Goat Milk Caramel Bar
For More Information:
Learn more about The Chocolate Lab, visit Kelly’s project page at KickStarter.com and ChocolateLabSav.com. You
can also find the Chocolate Lab on Facebook and Twitter.
Check out these Links!
http://chocolatelabsav.com/http://www.etsy.com/shop/chocolatelabsavannah
http://www.kickstarter.com/projects/241388810/the-chocolate-lab-hand-crafted-southern-artisan-ca
http://twitter.com/chocolatelabSAV
“I believe in getting
right to the source
of things whenever
possible.”
(raw chocolate) and, whenever possible, local ingredients and suppliers. With the Chocolate Lab now up and running, Kelly plans to send her candy bars back to the cacao farms so those who are at the beginning of the chocolate bean’s journey can enjoy the product of their labor.
“I believe in getting right to the source of things whenever possible,” she says. “Fair-Trade products ensure that the farmers involved with producing the amazing products I work with, cacao especially, get a fair share of the profits.”
20 Well FED
Everyday 7am
til 10pm
NOW SERVING BEER AND WINE!
Bike delivery available weekdays 9am to 3pm!
100% fair trade and organic coffee
fresh food made in house with local harvest served until 9pm
music, poetry, indie films... check website for schedule
free WiFi
located at the south end of Forsyth park, across from the tennis courts
Community Since 2001Brewing Coffee and 13 e. Park Ave.
Savannah, GA 31401 912.232.4447 | www.sentientbean.com
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This holiday season, consider buying local...
Pictured here: FORM on Habersham
Well FED 23
Holiday local
gift guide
Studies have shown that buying from an independent, locally owned business, rather than a nationally owned business, equates to
a significantly larger amount of your dollars staying within your community. This recirculation of money within the community, enhances and strengthens our local economy. Aside from the economic impact, locally made products also have less of environmental impact. Local products and the businesses who choose to sell them, travel less distances to reach the end consumer. In the case of food products, less transportation usually equates to a fresher product and higher level of quality overall. This holiday gift guide showcases some of our favorite stores and goods that exemplify the vibrancy and quality of our local independent business community. Remember that this really but a small sample of the richness of products and services available in Savannah. While it is not always possible to buy what you need
locally, we recommend the next time you are about to spend, that you think of buying local first! Together, we can all lend a hand to continue to make Savannah one of the most unique and independent cities in the South.
If the people of an average American city were to shift just 10% of their spending from chains to local businesses, it would bring an additional $235 million per year to the community’s economy.
(To put that into perspective, the rationale behind the harbor deepening project is that it is projected to bring in $174 million per year to Savannah’s economy)
A 10% shift of consumption to that of locally grown produce from local farms would save over 300,000 gallons of fuel consumption and reduce CO2 by 7.3 million pounds.
Did you know?
FORM1801 Habersham St / (912)236-7642Form-CWG.com
Cheesecake. Wine. Gourmet.This summizes, yet hardly begins to describe the wide array of products and services offered here. Form is Savannah’s finest “Tastery”. With over 60 cheeses, 400+/- wines and a “Value Vault” containing 60 wines for under $20, plus over 150 more on the floor. The guys offer an ever changing gourmet to-go menu and recently started serving freshly brewed coffee as well. Local mushroom farm, amFOG can also be spotted selling fresh mushrooms there, right next to the public ping pong table and bicycle rack.From simple food & wine pairings for intimate dinners to large scale catering events, these consummate professionals provide an intimate level of service that is rarely seen these days. Most patrons become regulars after their first visit and quickly become part of the family.Each member of the FORM family is a professional of their trade and ready to spend as much time as necessary with each customer to ensure they not only find what they’re looking for, but too also help introduce them to their new favorite vice. Come to experience why there is no better experience than buying local. You’ll love these guys.
Support Your Local Book StoreWell FED strongly encourages all our readers to make at least one trip this holiday season, to support these now rare Savannah institutions and bastions for literary history and community.
The Book Lady Bookstore6 East Liberty St / (912) 233-3628TheBookLadyBookstore.com
Since 1978, Savannah’s only full service, independently owned, used and new books bookstore. Located in the heart of Savannah’s Historic District with over 50,000 books in 40 genres, wifi café, reading garden, fine binding repair, search service, knowledgeable staff, and frequent author events – including the popular quarterly poetry and literary performance series, Seersucker Live.
E. Shaver Booksellers326 Bull St / (912) 234-7257EshaverBooks.com
Located on beautiful Madison Square and in business for over 36 years, with 12 rooms of new books to explore. E Shaver’s is also the exclusive distributor of Oglethorpe Press. Titles include topics of our region’s history, such as Savannah plantations, silversmiths, and historical figures.
Support Your Local Pet Products StoreThere are still a few local stores around town that know their customers on a first name basis. Even regionally made products can be found as well, including the ever popular Oliver Bentleys and now also Bubba Rose doggie treats.
The Grateful Hound / TheGratefulHound.com32 Barnard St / (912) 236-7297
Canine Palace / CaninePalaceSavannah.com612 Abercorn St / (912) 234-3336
Tails Spin / TailsSpin.com4501 Habersham St / (912) 691-8788
Chocolat by Adam Turoni323 West Broughton St / (912) 335-2914chocolatat.com
One of Savannah’s best kept secrets… but not for long. Adam Turoni has recently opened up a retail location at the corner of Broughton and Montgomery. This is all part of his meteoric rise to becoming not only the city’s premier chocolatier, but currently also the only in the city.Since appearing on Paula Deen’s “Best Dishes” television show, Turoni’s chocolates have been regularly featured in the media and public events. His holiday inspired indulgences are perfect for the hard to shop for on your list – and now include selections that feature Savannah Bee Co. honey.
Savannah Tea Room7 West Broughton St / (912) 239-9690savannahtearoom.com
So much more than a tourist destination, the gender friendly atmosphere is warm and well appointed. Aside from operating as a full service tea room (reservations strongly suggested for afternoon teas), the front of the establishment is filled with a carefully selected variety of items ranging from chess sets to imported tea cups and other fine accoutrements. Aside from one of the finest selections of loose teas from around the world, be sure to also try the widely popular “Tee Kandis” – a German tradition and lovely alternative to ordinary sugar when having tea and perfect for entertaining guests.
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Locally Roasted Coffee
Cup Coffee Roasters / cuptocupcoffee.com140 Johnny Mercer Blvd. #14 / (912)856-5866
PERC Coffee / perccoffee.com2424 DeSoto Ave / (912) 209-0025Cup to
Ogeechee River Coffee / ogeecheecoffee.com4517 Habersham St / (912) 354-7420
Savannah Coffee Roasters2700 Gregory St / (800) 352-2994
Now is a great time to be a coffee lover! With local coffee on the rise and four, that’s right: four, different local roasters, there has never been a better time to ditch the grocery store brands and try something that is truly fresh roasted. The difference will astound you! Rather than pick favorites, we challenge you to find one for yourself. With multiple retail locations throughout the city and online ordering available, a fresh bag will be easy to get your hands on. Also, be sure to try some of these limited edition holiday roasts while they last!
Savannah Wine Cellar5500 Abercorn St / (912) 355-9463 savannahwinecellar.com
This boutique shop carries over 300 wines and features an ever changing selection in their “self-serve” wine stations, created by Napa Technology Company. While “local” wine is virtually non-existent, we did discover a regional label from Lumpkin County, Georgia. Located in the Twelve Oaks Shopping Center, it’s a great place to discover a new favorite.
Thrive4700E Hwy 80 East / (912) 898-2131Thriveacarryoutcafe.com
The area’s only Green Certified Restaurant, well known for their healthy and beautifully appointed catering and carry-out cuisine, has now also started canning their fresh local vegetables in several unique seasonal varieties. A great stop on your way home in The Islands or for planning your next holiday party; their gourmet and healthy selections also include local cheeses, pastas, and a daily array of prepared dishes that offer customers unique gift solutions for the health concious at heart.
Leoci’s606 Abercorn St / (912) 335-7027Leocis.com
This downtown trattoria has been a long time favorite of locals and tourist alike. Executive chef and owner, Roberto Leoci has taken his global experience and filtered it into a unique menu of back-to-basics Italian cuisine boasting fresh ingredients, homemade pastas, brick-oven pizzas, enticing entrees and an extensive wine list. Sure to be as famous as the cuisine, Chef Leoci has just launched a line of retail products that exemplify his commitment to fresh and flavorful craft. Selections include creations such as a raspberry jalapeno jam, Vidalia onion relish, sweet baby beets, and soon to come pestos, vinegars and more.
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The Salt Table51 Barnard St / (912) 447-0200SaltTable.com
So much more than only salt, the boutique tasting room is filled with over 200 different flavors of salts, sugars, and other seasonings to savor. Orders can also be placed directly online and shipped as a gift to anywhere in the US. You’ll want to be sure to check out the extensive products guides and recipes when visiting the website for a treasure trove of information. In addition to The Salt Table product line, the store also offers local and Georgia products such as honey, coffee, pasta, oils and vinegars, wine, and even pottery.
Low Country Gourmet Foods10 West Broughton St / (912) 233-9155 LowCountryGourmetFoods.com
Yet another great specialty foods store on Broughton Street, this gourmet tasting room specializes in aged balsamic vinegars and extra-virgin olive oils; with an additional selection of gourmet seasonings, pastas and sauces. There one of a kind concoctions include flavors such as Sicilian Lemon and Persian Lime, just to name a few. Visit their website to get the complete list of products and even make your purchases online.
Savannah Bee Company(800) 955-5080 / SavannahBee.com
A Savannah institution that needs no introduction. Ever since Savannah native, Ted Denard, started selling his home-extracted Tupelo honey around town in 1998; he has continued to raise the bar, sharing his passion for honeybees through education, premium beeswax-based body care, and bottling the most delicious honey in the world. New this holiday season, is the Le Creuset premium stoneware Honey Pot and Tea Honey gift set. And for the most important people in your life: The most precious product of the hive, royal jelly, has been turned into a body butter that is unrivaled in quality and ingredients.
Frali Gourmet(912) 234-4644 / FraliGourmet.com
A long time Well FED favorite: Frali’s all natural, old-world traditions are at the heart of their time-honored process for creating artisanal pastas, sauces and oil preserved vegetables. Their products can be purchased directly online, at The Forsyth Farmers Market, and at many fine independent gourmet shops around town.
Kitchens on the Square38 Barnard St / (912) 236-0100KitchensOnTheSquare.com
“A mini amusement park for food lovers”, this place really is an interactive kitchen experience from floor to ceiling! Their vast selection of unique and fun kitchen accessories also includes some Savannah kitsch, ranging from cookbooks, local organic grits, and one of a kind aprons created by local artists Johnny Walgate. New owner, Nicole Carrillo, and her staff make this one of the most enjoyable shopping experiences to be had!
Savannah Homebrew Shoppe2102 Skidaway Rd / (912) 201-9880SavannahHomebrew.com
This local homebrew headquarters is truly a hidden gem. Inconspicuously hiding across the street from The Five Point Beverage Shop on Skidaway, this small warehouse has everything you need to start crafting your own beer, wine, or even cheese. The wealth of knowledge and selection is unrivaled anywhere in the city and definitely not found anywhere online. Call for hours or to make an appointment. A particularly interesting gift idea: Try a custom craft beer starter kit or 4 week wine kit.
24e Design Co.24 East Broughton St / (912) 233-227424eStyle.com
This furniture store and interior design company, founded by community leader Ruel Joyner, provides an impressive collection of modern furniture and home furnishings that seek to redefine the role of furniture and individuality. So when is a piece of furniture, no longer just a piece of furniture? How about when is has the soul of generations of Savannah history. Now featuring tables created from reclaimed materials, handcrafted by local Savannah artisans. Each table is unique, not only in appearance, but in the story each individual component is imbued with. A true Savannah original.
Good Vibrations Health and More1514 Butler Ave / (912) 786-5103GoodVibrationsHealthAndMore.com
Whether you live on The Islands or just coming for a visit, be sure to stop and check out this natural health and wellness shop at the beach on Tybee Island. The store sells a variety of wellness products: vitamins, supplements, herbs, homeopathy, flower essences, healing salves, teas, essential oils, natural perfumery, natural soaps, books, self-defense products, candles, sage, incense, and crystals.
ReCreate10 West Liberty St / (912) 349-9620RecreateSavannah.com
Downtown Savannah is filled with great places to appreciate and purchase local art and craft, but by far, this is Well FED’s favorite. Formerly used as The Wooden Sheep’s retail space, ReCreate is a collaboration of local creatives working towards the prosperity and growth of Savannah’s art culture and community.The gallery, shop, and co-op creates an opportunity for both locals and tourists alike to enjoy; interact with; and purchase local, original artwork, while also developing a resource for artists seeking exposure or insight within their field.More than just a typical art gallery, the cooperative is working to build a gathering place for creatives to come together and seeks to be a place of community and connection for the artists of Savannah.Stop by the shop, open Thursday through Sunday, to check out locally made art, handmade accessories, household goods, jewelry, and apparel.
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Salacia SaltsRetail Locations include: 24e, Herb Creek Landscape, Smith BrothersSalaciaSalts.com
This bath and body line consisting of hand scrubs and salt soaks captures the spirit of the coast in an exquisite blend of botanicals, essential oils and 100% pure Atlantic sea salt, providing a restorative, soothing bath experience. The products feature natural ingredients and are hand-mixed and packaged in eco-friendly materials including reclaimed, repurposed wine bottles. The products are vegan-friendly and free from sulfates, colorants, parabens, petrochemicals and animal products. Packaging is recyclable and product labels are biodegradable.
Local Farm Bag(912) 272-4202 / LocalFarmBag.com
Local FarmBag is a locally owned and operated home delivery service offering top quality organic and local produce, artisan foods, and groceries to food lovers throughout the Savannah and Hilton Head areas. Additional selections from some of our favorite vendors include locally roasted Perc Coffee, Flat Creek Lodge and Sweet Grass Dairy artisanal cheeses, Hunter Cattle bacon and eggs, and even prepared dishes from Thrive Carryout Café. The Well FED Family are personal subscribers to this service and love the variety and convenience that comes with every bag. If your having trouble deciding what to give someone this year, giving the gift of a bag of fresh produce to someone’s door is one of the most unique gifts around! Visit them online or call to create your own custom order.
Forsyth Farmers MarketSaturdays at the South end of Forsyth ParkForsythFarmersMarket.com
Founded in 2009 by six women who came together with the intention of supporting their common vision of a local food system that is good for the health of all people and the environment; the Forsyth Farmers’ Market exemplifies the type of Savannah we hope everyone gets to share in. The farmers market is still open for business and packed with seasonal foods such as red beets, potatoes, mushrooms, kale and greens, scallions, and an array of herbs. Fresh eggs, meats, dairy and breads are also available year round. So much more than just a market; their educational initiatives seek to increase awareness about nutritious locally grown food and a healthy lifestyle. During this season of giving, we encourage our readers to consider supporting the market and its initiatives by making charitable donations to this worthwhile organization. You can even sign up to become a “Friend of the Forsyth Farmers Market” online or in person at the market. This support helps to sustain and grow its education and advocacy programs and includes several membership benefits. Sign up today!
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Savannah Food Co-op1106 East 59th St / SavannahFoodCoop.com
Since 2007, when a group of Moms began to meet and discuss ways to gain access to affordable, local, organic foods; their ordering membership has grown from 20 families to nearly 200. Offerings include a wide variety of fruits and vegetables, pastured eggs and meats, wild-caught seafood, all natural and organic dairy, raw honey, dry goods and drugstore items.
For the holiday season, the co-op will be selling gift boxes that are a complilation of products from local vendors and artisans. Prices range from $15-$30.
Here’s what you will find in each box:Small: 1/2 lb PERC Coffee, 1x bar Tybee Creek Soap Company Soap, 1x 6oz bottle B&G Honey Farm Honey
Medium: 1/2 lb PERC Coffee, 1x bar Tybee Creek Soap Company Soap, 1x bag dried Frali Pasta, 1x bag Riverview Farms Grits
Large: 1/2 lb PERC Coffee, 1x bar Tybee Creek Soap Company Soap, 1x 6oz bottle B&G Honey Farm Honey, 1x bag Riverview Farm Grits, 1x bag dried Frali Pasta, 1x jar Frali Carreterra Pasta Sauce
Learn more online or email them directly at: [email protected]
FARM in the forest
Overseeing the grooming of Georgia’s future farmers in the state’s fourth largest city is a task Madeleine Zador has successfully managed
for over three years. Windsor Forest High School is home of the Savannah Chatham County Public School System’s only Agriscience Career Pathway.
Written by Rhonda Barlow, MPH, RD, LD, CLC
These Future Farmers of America (FFA) students are seen all over town – from the school’s weekly “Market Fair” produce sale, to the Forsyth Farmer’s Market, to the Savannah Food Day Festival – promoting the virtues of sustainable gardening and small animal husbandry as they sell the fruits of their labor. All proceeds from the food and egg sales go to building the school’s Agriscience Program and to off-set the fees the students have to pay when they participate in various FFA competitions. The group won first place in the 2011 Meat Judging Area Competition. The Agriscience Program recently received a $56,000 Capital Equipment grant from the State Board of Education which was used to purchase a biodiesel processor, a hydroponics produce growing system and an aquaponics fish farm system. The community farmer turned Windsor’s Farm to School Mentor, Susan Giddens of Gratitude Gardens, is providing an opportunity for the FFA students to gain real-life farming and community engagement experiences. This work-based learning partnership provides the students the opportunity to participate in the practical farming experience from planting the seeds to washing and packaging the finished product for sale. Other Farm to School efforts at the school include partnering with the Nutrition Advisory Council student advisor, Joi Green, to conduct school health activities such as a school cafeteria makeover, nutrition/agriculture education activities, and taste testing of the produce grown in the school’s garden. You can learn more about FFA at http://www.georgiaffa.org/index.php. If you would like to purchase a weekly farm box from the school or support the farm in the forest you can contact Madeleine Zador at 395-3400 or Susan Giddens at 313-3857.
Photos: (Above) Students at work in the garden. (Below: L to R) Madeleine Zador and Susan
Giddens. (Top Right) FFA students participating in the 2012 Savannah Food Day Festival.
Photo Credit: DreamWeaver Photos
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Wednesday - Saturday 12pm-6pm
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Whether you’re looking to adopt a new pet or you are just an animal lover, please consider the following rescues and shelters this holiday season. Shelter animals want only one thing for Christmas; A loving family. If you can’t give a shelter animal a home, you can donate funds, blankets, food, or just a helping hand to shelters that help animals find forever homes.
All I want for Christmas...
Solace Pit Bull Rescue solacepitbullrescue.com The idea for Solace was conceived in 2009 by Rob and Kelli Miller following the loss of their own Staffordshire Terrier, Louise. Louise, a gentle soul, was found chained to a tree. She was covered head to toe in scars and was emaciated to the point of not being able to stand. Once nursed completely back to health, Louise taught the Solace family the good and bad of being a bully breed owner. Prejudice against the breed was brought to light, as was the plight of most pit bulls, Staffordshire terriers, and other larger breeds in shelters across the world. Larger, more muscular dogs in shelters usually will NOT be adopted to good homes, or will be the first to be euthanized due to human fear and ignorance. Today, Solace is spreading the word that pits and other breeds are great dogs, and have even had theirs become Canine Good Citizens and Therapy Dogs. In the 3 years since they began, Solace has grown to include foster homes, volunteers, and a canine behaviorist to their growing family. If you are interested in adopting, please visit their website to view the dogs Solace Rescue has for adoption.
Humane Society of Greater Savannah 7215 sallie mood Drive / (912) 354-9515 / humanesocietysav.org More than 55 years ago, a group of concerned animal lovers joined together to organize The Humane Society of Chatham-Savannah, Inc. (later changed to Greater Savannah). Their mission is to lead our community in the compassionate treatment of animals, to address the causes of animal suffering and overpopulation, to educate and encourage people to take responsibility for their animal companions and to provide care for animals in need. All funding is from private donation; special events; grants; and from the proceeds of their “Pick of the Litter” Thrift Shop. They receive NO funding from any government agency, and NO money from any other animal welfare organization including the Humane Society of the United States. That is why it is so important that we continue to support this pillar of animal welfare in Savannah. This holiday season, for that pet lover or impossible to shop for person in your life, consider giving the gift of a donation to the shelter in their name. You’ll be giving two gifts at the same time and you’ll both have that warm fuzzy feeling, knowing that you’re helping some furry friends have a warm place to stay this winter.
Pound Pups in Need/Savannah Chatham Animal Control 7211 sallie mood Drive / (912) 525-2151 / poundpupsinneed.com This small dog rescue organization was formed to assist and save the homeless, abused, and neglected pets that end up at Savannah Chatham Animal Control. The dogs and cats that come to the Animal Control Shelter are all in need of loving and permanent homes to adopt them quickly because these animals are literally on “death row”. They are scheduled to be euthanized unless a rescue agency is able give them a foster home or a forever family chooses to adopt them. There are close to 100 animals - dogs and cats- on any given day and if you come visit, you are sure to find the pet that fits your family. Give an animal a second chance at life.
Chloe is a 5 year old playful girl looking for a forever home. She is spayed, heartworm negative,
and up to date on vaccines. Chloe does well with other dogs
and children. Please consider making her a part of your family.
Please contact Solace Pit Bull Rescue if you are interested in
meeting Chloe.
C hloe is for adoption!
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Hours Tuesday thru Thursday 11:00a -11:00pFriday & Saturday 11:00a - Midnight
Sunday 11:00a - 10:00pBrunch on Sunday
(912) 233-000241 Whitaker St. Savannah, [email protected]/sageofsavannah
Happy Hour Everyday4:00p - 6:00p
$5 Glass Wine k $3 Beer k $6 Cocktails & Martinis
Maps. Details. Descriptions.
New Listings
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Dining Guide
eatPhoto: chef prepares crab Benedict at B. Matthews eatery. Get the recipe on pg. 43
The wait is over. The paint is dry, the artwork hung, the furniture modern as new lighting lends an elegant gleam to the space’s fresh look.
B. Matthew’s is back, better than ever with a fresh new look and menu after a successful six-week renovation. In late November, B. Matthew’s Eatery celebrated its highly anticipated re-opening after the final touches on a stunning makeover. To mark the occasion, the East Bay Street restaurant invited longtime customers, business associates, media and special friends to a special ribbon cutting and grand re-opening event on Nov. 29.
a refreshing renovation
B. Matthew’s has been the flagship restaurant for Jennifer and Brian Huskey’s Gaslight Group since they purchased the downtown staple in 2006.
Photos: (in frame) Fried Duck and Waffles, Available on the brunch menu. (Below) A panoramic shot of the renovated interior.
photo credit: Melanie Mathieu
The dynamic pair evolved the former deli and bakery into a successful full-service restaurant, now open daily for breakfast, lunch and dinner. The awards and steady business have confirmed the Huskeys’ deft touch including being named one of the Top 100 Brunches in America, OpenTable.Com. This past summer, the Huskeys acquired the B. Matthew’s property at 325 Bay Street, opening up an opportunity to implement several upgrades, many of which they’d been considering since 2006. The restaurant began renovations in early September, closing its doors to the public for a brief hiatus to complete the planned upgrades. In just six short weeks, workers finalized the interior and façade work, an astonishing feat considering the amount of work undertaken. The owners took great care to modernize the dining space with several casual yet elegant touches, while retaining the eatery’s historic charm. Renovations include several cosmetic updates to the dining area, new furnishings, fresh paint, new lighting, tile flooring and added additional storage. The kitchen also received a complete makeover,
with the addition of several new appliances and a more efficient use of space. In addition to visual changes, patrons can now sample gourmet treats from the new menu. B. Matthew’s has added several new items to its menus -- the Candied Tomato Flatbread, the BIG B Burger with eight ounces of mouthwatering Painted Hills grass-fed beef, crisp lettuce and the Fried Green Tomato Benedict, a novel take on the classic breakfast dish served with two poached eggs and crunchy fried green tomatoes. Regulars should rest easy as many of the old menu favorites will still be around, including classics like the Bay Street Scramble (breakfast), the Apple Pecan Chicken Salad Sandwich (lunch), and the Rosemary Confit Lamb Shank for a dinner choice. B. Matthew’s longtime manager Margaret Coughlin has also added specialty drinks, seasonal cocktails, martinis and margaritas to an already impressive drink lineup. The Pomegranate Ginger Martini features Van Gogh Pomegranate Vodka, Stirrings Organic Ginger Liqueur and orange juice.
Continued on next page.
A likely new favorite will be the refreshing “Sweet Tea-Tini,” a potent Southern-style amalgam of Firefly Sweet Tea Vodka and lemonade over ice. As always, B. Matthew’s will continue to offer half-priced wine specials on Tuesdays and Thursdays and feature “Lighter Fare” menu items paired with glasses of white or red for just $20.
Live music lovers and B. Matthew’s enthusiasts can also rejoice knowing that new musical entertainment will continue at the eatery. Thursday through Saturday will feature members of Velvet Caravan, a bluegrass lineup with folk influences rooted in Spanish, Moorish, Arabian, French and North African traditions. Thursday nights boast Jared Hall and Eric Dunn on the keyboard and double bass. On Fridays, Richard Ochoa and Sasha Strunjas will entertain on the violin and gypsy guitar, while Hall returns on Saturdays as solo keyboardist for busy winter evenings.
With the state of the art renovations, updated décor, a revamped menu and and exciting ambient sounds, B. Matthew’s is sure to find itself once again a must-do dining experience.
B. Matthews is located at 325 E. Bay St. on the corner of Bay and Habersham. They are open for breakfast, lunch, dinner, and brunch on Sat. & Sun.
M - Th: 8am - 9pm, F & Sa.: 8am - 10pmSunday: 9am - 3pm
step by step recipefor Crab Benedict
crab cake½ lb crab meat½ red bell pepper, diced¼ yellow bell pepper, diced1 tsp garlic, minced1 tb lemon juice1 tb sriracha1 tb salt1 egg¼ cup mayonnaise½ cup breadcrumbs1 tb chopped parsley, sage, & chive
Combine all ingredients in mixing bowl, shape into patty, then sauté in oil for 2 minutes on each side til golden brown.
Brought to you by Chef Will Oglesby of B. Matthews Eatery
(This Recipe makes 4 Servings)
the biscuit1 cup all-purpose flour1/8 cup butter3 tsp baking powder1 tsp baking soda½ tsp salt½ cup buttermilk (minus 1 tb)
Combine dry ingredients in mixing bowl, then work in butter by hand until crumbs are the size of peas. Fold in buttermilk until just combined. Use an ice cream scoop to shape biscuits or ¾ cup measure. Bake for 8-10 minutes at 450 degrees.
roasted garlic herb hollandaise 1 clove garlic, roasted & minced1 egg yolk1 tb lemon juice1 ½ tsp salt½ tb black pepper¼ lb butter, melted1 tb chopped parsley, sage, & chive
Combine all ingredients, except for butter, in a bowl and whisk for 30 seconds, then begin adding melted butter slowly, in a thin stream, constantly whisking until all the butter is incorporated.
1st
2nd
3rd
4th
the final productSlice biscuits in half and place on plate. Layer on baby spinach, diced tomatoes, followed by the crab cake and poached egg. Drizzle the roasted garlic herb hollandaise on top and your B.Matthews style Crab Benedict is ready.Now sit back and enjoy!
5th
chop the tomatoes & poach the egg
featured recipe
crab benedict A crab cake served on top of a ‘made from scratch’ biscuit layered with fresh baby spinach and diced tomatoes, topped with a poached egg and a garlic herb hollandaise...See you at the brunch table!
Chef’s Tip: Use a teaspoon or two of vinegar when poaching your egg. it will help the egg stay together.
The Seasonal ChefRecipes by Savannah’s Top Chefs
using Local & Seasonal Ingredients
A t Cafe Florie, you’ll find a foodie’s dream come true, real soul food without the heart destroying side effects. Theo Smith,
an entrepreneur born in Savannah educated by international travels, recovered from a cerebral aneurysm and resultant earlier this year, but has not let that slow him down from bringing a dynamic new flair to traditional soul food. In spite of diminished vision and a nearly unheard of recovery we have a new kid on the block that has garnered the attention of respected culinary publications. But let me back track. In December 2011 he decided to open an organic soul-food restaurant in his birthplace, along with his cousin the beautiful Latoya Rivers. Returning to Savannah in 2008 to restore some family property and base his photography business, Theo found he could not find a well paying job, in spite of his credentials. Frustrated
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Brought to you by Theo Smith of Cafe Florie. Intro by R.D. Rodgers.by the lack of opportunity in Chatham Co. Theo and LaToya decided to create their own; Cafe Florie. Combining family recipes with his knowledge of fine cuisine and traditional low country cooking, along with her experience in marketing, they set out to bring Theo’s vision to life. “I wanted to create a multi-cultural meeting place serving healthy versions of the food I grew up with, as well as the food I came across during my travels. The dinner table is one place where an intermingling of cultures can take place in a spirit of congeniality and peace” Theo tells me over the scintillating aroma of ratatouille he had prepared for a photo shoot featuring some of his dishes. Ratatouille was a dish that had found its way onto Theo’s family table, but he never knew its origins. When his mother or grandmother prepared it, it was called stew, though in other parts of the country it may also be known as chili or goulash.
Winter Ratatouille
1 tsp Cumin Seeds1 ½ Cups CouscousSea Salt Black Pepper½ Cup Raisins1 tbsp Vegetable Powder2 ¾ Cups Boiling Water
Take a dry pan and toast the Couscous and Cumin seeds until medium brown. Then pour into a large bowl, add raisins, then add the boiling water and vegetable powder, and stir until incorporated. Remove from heat and cover, let stand for 15 minutes.
2 Large White Onions chopped4 Garlic Cloves 3 Whole tomatoes 2 medium Squash2 medium Zucchini 1 Eggplant6 Brussel Sprouts, cut in half1 Red Pepper Flakes2 tsp Thyme2 tsp Oregano1 tsp RosemaryBalsamic Vinegar1 PeppersSugarSea Salt & Black PepperTap water
Cumin Scented Couscous
Theo chose to share his Ratatouille recipe because of its versatility. Whatever season it may be, you can always find fresh produce to substitute into this recipe that will still result in a perfectly tasty meal. The versatility of ratatouille also lies within the serving options; try it with the Cumin Scented Cous Cous, whole wheat pasta, white or brown rice, or even a piece of homemade cornbread.
Winter Ratatouille
At Café Florie, all the care in the world is taken in selecting the ingredients
from local sources to help ensure a sustainable economy;
Sustainability being an integral part of the Geechie/Gullah tradition from which low country style food stems. So let’s round up some fresh winter vegetables from the farmers’ market and put together a meal
that will warm your soul from the inside out.
(912) 236-3354 / 1715 Barnard St. / Find them on Facebook!
Visit Theo and Latoya at Cafe Florie for breakfast, lunch, or dinner. There are lots of vegetarian/vegan options and all meat used in their restaurant is raised hormone free, grain fed, and humanely slaughtered. You can also see them at the Forsyth Farmers’ Market every Saturday, selling amazing desserts at the Gateaux de la Toya Booth. Hours: Tue - Fri: 11:00 am - 8:00 pm, Sat: 9:00 am - 8:00 pm
Add chopped onions to a dry pan on medium heat (no oil is used) add a tablespoon of tap water instead of oil, cook for 3-5 minutes until it begins to turn translucent. Then toss in your herbs, cooking for an additional 2-3 minutes. Then add the rest of the chopped vegetables, and cook on medium to high heat for 20mins. Continuing adding tap water, small amount at a time. At the end of cooking add 2 tbsp of balsamic vinegar, salt & pepper.
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The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: [email protected]
MAps. DETAIls. DEsCrIpTIons.
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H istoric District
Midtown / Southside
THE ISLANDS
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Dining Guide
Photo: Gourmet Maitake, shiitake, and oyster mushrooms from am FoG Mushroom Farms. now available for sale at ForM. 1801 Habersham st.
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PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
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river
. Ser
ving
stan
dard
Am
eric
an fa
re. F
amou
s fo
r oy
ster
s. Ka
raok
e on
Fri.
& S
a. ni
ghts
.M
-Th:
11a
m-1
2am
, F-S
a: 11
am-3
am,
Su: 1
1am
-2am
912.
236.
1827
11
5 E.
Riv
er S
t.
A$$
B7B
illy
’s P
lace
Clas
sic in
timat
e di
ning
am
bian
ce. M
enu
sele
ctio
ns in
clud
e co
ntem
pora
ry A
mer
ican
an
d in
tern
atio
nal f
are.
Tu-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
2am
, Su
: 5pm
-10p
m91
2.23
1.90
49
20
E. P
erry
St.
AG
6$$
Ch
art
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use
Hist
oric
cas
ual s
ettin
g. D
aily
seaf
ood
sele
ctio
ns
and
exte
nsive
win
e lis
t. H
appy
Hou
r,
M-F
from
4:3
0pm
-7pm
with
app
etiz
er s
peci
als.
Sa-S
u: 1
1am
-3pm
, M-F
: 5pm
-10p
m,
Sa: 5
pm-1
0:30
pm, S
u: 5
pm-9
pm 9
12.2
34.6
686
2
02 W
. Bay
St.
A$$
-$$$
B2
45
Bis
tro
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l app
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ed a
mbi
ance
set
in th
e M
arsh
all
Hou
se h
otel
. Con
tem
pora
ry A
mer
ican
and
Eu
rope
an fa
re. R
eser
vatio
ns R
ecom
men
ded.
M-F
: 6pm
-10p
m, L
oung
e op
ens
at 5
pm.
912.
234.
3111
123
E. B
roug
hton
St.
$$-$
$$D
7A
All
igat
or
So
ul
Ecle
ctic
men
u w
ith in
tern
atio
nal a
nd s
outh
ern
flair.
Cont
empo
rary
fine
din
ing
ambi
ance
. Fr
esh,
Loca
l, and
Org
anic
Far
e.M
–Su:
5:3
0pm
–10p
m
912.
232.
7899
11
4 Ba
rnar
d St
.
A$$
$D
4A
nge
l’s
BB
Q
Mem
phis
style
bar
becu
e in
a c
asua
l set
ting.
Sim
ple
men
u in
clud
es s
tand
ard
barb
ecue
fare
. “A
littl
e ta
ste
of H
eave
n th
at’s
been
thro
ugh
Hel
l.”Tu
: 11:
30am
-3pm
, W-S
a: 11
:30a
-6pm
912.
495.
0902
21
W. O
glet
horp
e Ln
.
$F5
AB
. Mat
the
ws
Eat
ery
Casu
al b
istro
set
ting
with
full
bar.
Serv
ing
awar
d w
inni
ng b
reak
fast
. Sou
ther
n in
spire
d co
ntem
pora
ry m
enu
in S
avan
nah’
s ol
dest
ta
vern
.M
-Sa:
8am
-10p
m, S
u. B
runc
h:9a
m-3
pm
Hap
py H
our:
4pm
-7pm
912
.233
.131
9
32
5 E.
Bay
St.
$$$
B8A
Bay
ou
Cafe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
sea
food
. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
at 9
pm. P
ool &
Dar
ts
in u
psta
irs b
ar.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m 9
12.2
33.6
411
1
4 N
. Abe
rcor
n R
amp
B7$
AB
elf
ord
’s
Casu
al d
inin
g in
a w
ell a
ppoi
nted
hist
oric
bu
ildin
g. N
atio
nally
acc
laim
ed m
enu
feat
urin
g ce
rtifi
ed A
ngus
bee
f ste
aks
and
fres
h se
afoo
d. D
aily
Spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-1
0pm
, Su
. Bru
nch:
11:
30am
-3pm
$$ -
$$$
C3
912.
233.
2626
31
5 W
. Jul
ian
St.
A
912.
231.
2385
514
MLK
Jr. B
lvd.
Blo
win
’ S
mo
ke
BB
Q
Sout
hwes
tern
BBQ
. San
dwic
hes,
plat
ter,
or b
y th
e po
und.
Larg
e se
lect
ion
of c
raft
beer
. Live
M
usic
on
wee
kend
s at
6:3
0pm
. Jaz
z on
Fri.
Su: 1
1am
-9pm
, M-T
h: 1
1am
-9pm
, F-
Sa: 1
1am
-10p
m
K1
A$
Cafe
at
Cit
y M
ark
et
Larg
e ec
lect
ic m
enu
with
reg
ular
spe
cial
s. Ca
sual
din
ing
with
out
door
sea
ting
loca
ted
in
City
Mar
ket.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
,
Su
: 12p
m-9
pm
912.
236.
7133
22
4 W
. Jul
ian
St.
$$C
2A
Bo
ar’
s H
ead
Gri
ll
New
Am
eric
an c
uisin
e w
ith a
Sou
ther
n Fl
air.
Lo
cate
d in
a r
esto
red,
hist
oric
cot
ton
war
e-ho
use
over
look
ing
the
Sava
nnah
Rive
r.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
Su: 1
2:30
pm-1
0pm
912.
651.
9660
1
N. L
inco
ln S
t.
A$$
B8
Th
e D
istr
ict
Cafe
Ecle
ctic
mix
of s
andw
iche
s, pa
sta,
sala
ds,
soup
s an
d m
ore.
Dai
ly sp
ecia
ls.
Spac
ious
an
d ca
sual
exp
ress
set
ting.
Take
out
and
ca
terin
g av
aila
ble.
Now
ser
ving
brun
ch.
Cal
l for
hou
rs
912.
443.
0909
202
E Br
ough
ton
St.
$D
8A
B&
D B
urg
ers
Awar
d w
inni
ng b
urge
rs a
nd s
tand
ard
Amer
ican
fare
. Ca
sual
din
ing
setti
ng w
ith
over
170
bur
gers
on
men
u
Su-T
h: 1
1am
-10p
m,
F-Sa
: 11a
m-1
2am
912.
231.
0986
13
E B
roug
hton
St.
$D
6A
Cafe
Ze
um
“Gre
en”
cafe
loca
ted
on th
e se
cond
floo
r of
Je
psum
cen
ter,
over
look
ing T
elfa
ir Sq
uare
. Tr
aditi
onal
and
uni
que
mix
of c
afe
sele
ctio
ns
sour
ced
from
fres
h an
d lo
cal i
ngre
dien
ts.
M-S
u: 1
1am
-3pm
912
.790
.883
3
207
W. Y
ork
St.
$$E4
M-S
a: 11
am-4
pm
Bri
ghte
r D
ay D
eli
Fres
hly
prep
ared
loca
l and
org
anic
sel
ectio
ns.
Glu
ten
free
and
veg
an o
ptio
ns. J
uice
bar
, sm
ooth
ies,
soup
s, sa
ndw
iche
s, an
d da
ily
spec
ials
. Loc
ated
in B
right
er D
ay N
atur
al
Food
s M
arke
t
912.
236.
4703
110
2 Bu
ll St
.
$P6
AC
ha
Be
lla
Emph
asis
is on
con
siste
ntly
delic
ious
fres
h
orga
nic,
and
seas
onal
fare
ser
ved
in a
fun
&
inno
vativ
e sp
ace.
Child
ren’
s m
enu
optio
ns.
Su-T
h: 5
:30p
m-9
pm, F
-Sa:
5:30
pm-1
0pm
$$-$
$$D
12
912.
790.
7888
102
E. B
road
St.
22
Sq
uare
Cont
empo
rary
and
rel
axed
res
ort d
inin
g at
mo-
sphe
re. C
lass
ic S
outh
ern
dish
es w
ith m
oder
n fla
ir. Br
eakf
ast b
uffe
t and
din
ner
tapa
s.
M-T
h 5p
m-1
1pm
, Fr-
Sa: 5
pm-1
2am
,Su:
5-10
pm
912
.233
.211
6
14
Barn
ard
St.
A$$
C4
Barn
es
BB
Q E
xp
ress
Casu
al e
xpre
ss d
inin
g w
ith a
n ex
tens
ive b
bq
men
u th
at in
clud
es th
eir
fam
ous
pork
, rib
an
d br
isket
din
ners
. The
y al
so p
rovid
e a
wid
e se
lect
ion
of lo
cally
cau
ght s
eafo
od.
M-S
a: 11
:30a
m-8
pm, S
u: 1
1:30
am-3
:30p
m 9
12.2
36.1
557
10
9 W
hita
ker
St.
$D
5A
Con
tinue
d on
nex
t pa
ge
Ch
urc
hil
l’s
Pu
b
Intim
ate
hist
oric
set
ting.
Men
u se
lect
ions
in
clud
e tr
aditi
onal
Brit
ish a
nd c
lass
ic A
mer
ican
fa
re. K
itche
n op
en ti
l 1am
eve
ryda
y.
M-S
u: 5
pm-1
am
912
.232
.850
1
13
W. B
ay S
t.
A$$
B6
700 D
rayto
n
Lavis
h co
ntem
pora
ry a
mbi
ance
. Ecl
ectic
m
enu
with
trad
ition
al s
outh
ern,
Amer
ican
, and
Eu
rope
an in
fluen
ces.
M-S
u: 7
am-2
pm, M
-Su:
5pm
-10p
m
912.
721.
5002
7
00 D
rayt
on S
t.
M7
A$$
$
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
H i sto r ic D i st r ictBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
50 Well FED
Me
llo
w M
ush
roo
m
Casu
al e
clec
tic a
tmos
pher
e m
atch
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e ec
lect
ic m
enu.
Larg
e se
lect
ion
of p
izza
s,
hoag
ies,
mun
chie
s an
d be
ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 11a
m-1
0pm
912.
495.
0705
11
W. L
iber
ty S
t.
H5
A$$
Map on pg. 48
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
ervin
g la
rge
brea
kfas
t, lu
nch
and
dinn
er s
elec
tions
. Fa
mou
s fo
r ni
ghtly
kar
aoke
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
$$G
6
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
A
Hu
ey
’s o
n t
he
Riv
er
Auth
entic
New
Orle
ans
cuisi
ne. S
ervin
g la
te
brea
kfas
ts a
nd lo
cal s
eafo
od in
a c
asua
l at
mos
pher
e.M
-Th:
7am
-10p
m, F
: 7am
-11p
m,
Sa: 8
am-1
1pm
, Su:
8am
-10p
m91
2.23
4.73
85
115
E. R
iver
St.
$$B7
A
Cla
ry’s
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g av
aila
ble
M-F
r: 7a
m-4
pm, S
a-Su
: 8am
-4pm
912.
233.
0402
404
Abe
rcor
n St
.
$$J6
Co
bb
lest
on
e C
afe
Smal
l coz
y at
mos
pher
e se
rvin
g tr
aditi
onal
ca
fe c
uisin
e an
d di
ffere
nt v
aria
tions
of
coffe
e be
vera
ges.
Su-T
h: 7
am-4
pm, F
-Sa:
7am
-5pm
912
.231
.070
1 1
30 L
ow F
acto
rs W
alk
B5$
Cry
stal
Be
er
Parl
or
Sava
nnah
’s se
cond
old
est r
esta
uran
t and
pa
rlor.
Sele
ctio
ns in
clud
e in
tere
stin
g ta
kes
on
trad
ition
al A
mer
ican
dish
es.
Su-T
h:11
-10p
m, F
-Sa:
11am
-11p
m
912
.349
.100
0
301
W. J
ones
St.
I4A
$ -
$$D
eb
i’s/
Lau
rie
’s
Rela
xed
loca
l fee
l. Ser
ving
dow
n ho
me
style
Am
eric
an b
reak
fast
and
lunc
h. D
aily
spec
ials
.
M-F
: 7am
-2:4
5pm
912
.236
.332
2
10
W. S
tate
St.
$E5
Fid
dle
r’s
Cra
b H
ou
se
Loca
l, fre
sh s
eafo
od s
elec
tions
and
sta
ndar
d Am
eric
an fa
re. S
erve
d in
cas
ual s
ettin
g w
ith
scen
ic v
iew
s.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912
.644
.717
2
131
W. R
iver
St.
B7$$
AF
ire
fly C
afe
Clas
sic c
afé
fare
mix
ed w
ith s
outh
ern
and
inte
rnat
iona
l sel
ectio
ns. H
istor
ic in
timat
e at
mos
pher
e.Tu
-Th:
7:3
0am
-8:3
0pm
, F: 7
:30a
m-9
:30p
m,
Sa
: 9am
-9:3
0pm
, Su:
9am
-3pm
912.
234.
1971
321
Hab
ersh
am S
t.
H9
$$A Jo
hn
Ryan
’s B
istr
o &
Pu
b
Insid
e th
e D
oubl
etre
e H
otel
. Mix
of A
mer
ican
se
lect
ions
and
bist
ro fa
re.
Clas
sic S
outh
ern
lunc
h bu
ffet s
erve
d M
on-S
at.
Mor
e in
tern
atio
nal s
elec
-tio
ns a
t din
ner
with
trad
ition
al d
esse
rts
M-F
: 6am
-103
0am
, M-F
113
0am
-130
pm,
Sa-S
u: 6
am-1
1am
, M-S
u: 5
-10p
m91
2.79
0.70
00
411
W B
ay S
t.
A$$
B2
Mo
lly M
acP
he
rso
n’s
Casu
al in
timat
e Sc
ottis
h Pu
b. M
enu
feat
ures
tr
aditi
onal
Am
eric
an a
nd S
cotti
sh fa
re.
M-S
a: 11
am-3
am, S
u: 1
2pm
-3am
912.
239.
9600
3
11 W
. Con
gres
s St
.
AD
3$
Gari
bal
di’s
Cafe
Spac
ious
, fine
ly ap
poin
ted
dini
ng a
rea.
Men
u in
clud
es c
onte
mpo
rary
Am
eric
an a
nd in
tern
a-tio
nal f
are.
M-S
u: 5
pm-1
0pm
912.
232.
7118
3
15 W
. Con
gres
s St
.
$$-$
$$D
3A
Lo
cal
11
Te
n
Cont
empo
rary
cas
ual a
tmos
pher
e. So
uthe
rn
influ
ence
d m
enu
utiliz
ing
loca
l and
sea
sona
l se
lect
ions
. Bou
tique
win
e lis
t.
M-S
u: 6
-10p
m
912.
790.
9000
1
110
Bull
St.
$$$
P6A
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng e
very
ni
ght.
Men
u fe
atur
es c
lass
ic A
mer
ican
and
Ir
ish fa
re.
M-S
a: 11
pm-3
am, S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.
A$$
B4L
ady a
nd
So
ns
Paul
a D
een
fam
ily e
stab
lishm
ent.
Clas
sic
sout
hern
fare
ser
ving
buffe
t sty
le a
nd m
enu
spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-c
lose
,
Su: 1
1am
-5pm
912.
233.
2600
1
02 C
ongr
ess
St.
A$$
D5
J.J.
Bo
ne
rz
Barb
eque
, rib
s, an
d w
ings
ser
ved
in a
n up
beat
at
mos
pher
e w
ith s
erve
rs in
red
cow
girl
boot
s.
M-S
a: 11
am-3
am ,S
u: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.
A$
B5J.
Ch
rist
op
he
r’s
Larg
e m
enu
feat
urin
g cl
assic
Am
eric
an
brea
kfas
t and
lunc
h se
lect
ions
. Cas
ual s
ettin
g.
M-S
u: 7
am-2
pm
912.
236.
7494
12
2 E.
Lib
erty
St.
$H
7Is
aac’
s o
n D
rayto
n
Casu
al r
oofto
p di
ning
feat
urin
g an
ext
ensiv
e m
enu
of s
alad
s, ap
ps, s
andw
iche
s an
d di
nner
en
tree
s.M
: 4-1
1pm
, Tu-
Th:
11a
m-1
1pm
, F-
Sa: 1
1am
-2am
, Su:
12-
11pm
912.
231.
0100
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t.
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oci
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lub
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or a
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or
shad
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Men
u of
fers
trad
ition
al
Amer
ican
fare
suc
h as
cal
amar
i, bur
gers
, so
ups,
win
gs, a
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var
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n of
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dwic
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Ope
n Ev
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ay 1
1am
-11p
m
912.
238.
1985
41
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gres
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.
D2
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nch
optio
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oup
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d Ba
r (M
-F:
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), Wee
kend
Bre
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t (S
a-Su
: 6:3
0am
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M-S
u: 6
:30a
m-3
pm,
912.
232.
6628
28
Dra
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St.
C7
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al in
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mos
pher
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tern
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ly in
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all p
late
fare
and
des
sert
s. Ex
tens
ive w
ine
and
drin
k lis
t.Tu
-Th:
4:3
0-12
am, F
-Sa:
4:30
-1am
, Su
: 11:
30am
-3:3
0pm
912.
349.
5878
109
Jeffe
rson
St.
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3A
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al Is
land
set
ting
with
spa
ciou
s se
atin
g an
d ba
r. A
fusio
n of
trad
ition
al a
mer
ican
an
d isl
and
sele
ctio
ns, s
ervin
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assf
ed
burg
ers
and
past
ured
por
k.M
-Sa:
11am
-Clo
se S
u: 1
2pm
-Clo
se91
2.23
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00
1
17 W
hita
ker
St.
D5
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on
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er
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win
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o.
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al c
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mpo
rary
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ere
serv
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ecle
ctic
Am
eric
an fa
re. L
arge
bee
r se
lect
ion
with
hou
se b
rew
ery.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
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m, S
u:
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2.44
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2
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Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
A
Map on pg. 48
Sap
ph
ire
Gri
ll
Fine
ly ap
poin
ted,
intim
ate
atm
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ere.
Serv
-in
g co
ntem
pora
ry s
elec
tions
with
Am
eric
an
and
Euro
pean
influ
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s.Su
-Th:
6pm
-10:
30pm
, Sa
: 5:3
0pm
-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
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e S
pare
tim
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Nea
polit
an s
tyle
piz
zas
and
cont
empo
rary
lig
ht b
ar fa
re. C
raft
beer
and
alc
hem
ic
cock
tails
ser
ved
in a
con
tem
pora
ry s
ettin
g.
M-W
: 5pm
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m, T
h-Sa
: 5pm
-3am
3
6 M
LK Jr
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d.
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bli
c K
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& B
ar
Ups
cale
yet
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ual c
afe
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atm
osph
ere
with
lim
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patio
sea
ting
and
full
bar.
Men
u in
clud
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qual
ity A
mer
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food
.
Cal
l for
Hou
rs
912.
790-
9000
1
W. L
iber
ty S
t.
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H6
No
ble
Fare
Intim
ate
hist
oric
set
ting.
Men
u fe
atur
es
loca
lly in
spire
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lect
ions
with
Eur
opea
n in
fluen
ces.
Tu-T
h: 5
:30p
m-1
0:30
pm,
F-Sa
: 5:3
0pm
-11:
30pm
912.
443.
3210
321
Jeffe
rson
St.
$$I3
AO
lde
Pin
k H
ou
se
Wel
l app
oint
ed, h
istor
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set
ting.
Exte
nsive
W
ine
List
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sona
l men
u fe
atur
es s
eafo
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and
sout
hern
fare
.Su
-M: 5
pm-1
0:30
pm, T
u-T
h: 1
1am
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F-
Sa: 1
1am
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AC
8
912.
232.
4286
2
3 A
berc
orn
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Six
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nce
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b
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al E
nglis
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b w
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ic h
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ettin
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rope
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fluen
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fare
and
spe
cial
ties.
M-T
h: 1
1:30
am-1
2am
, F-S
a: 11
:30a
m-2
am,
Su: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
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6A
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yle
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stau
ran
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e do
wns
tairs
of t
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East
Bay
Inn.
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sic A
mer
ican
cui
sine
mix
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with
Asia
n se
lect
ions
as
wel
lM
-F: 1
1am
-3pm
, W-T
h: 6
pm-9
pmF-
Sa: 6
pm-1
0pm
912.
232.
3955
22
5 E
Bay
St.
A$$
C8
Sw
ee
t M
eli
ssa’
s
Loca
l lat
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ght s
pot f
or a
fford
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piz
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Casu
al e
xpre
ss s
ettin
g.
M-S
a: 11
am-u
ntil
$D
5
912.
443.
1622
35
Whi
take
r St
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on
th
e R
ive
r
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ant a
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clec
tic s
ettin
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the
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mia
n H
otel
. Sou
ther
n co
ntem
pora
ry c
uisin
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rvin
g br
eakf
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lunc
h, an
d di
nner
.M
-Su:
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m
877
.486
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5
10
2 W
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al c
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ic A
mer
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aw b
ar fe
atur
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Su-T
h: 5
pm-1
0pm
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a: 5p
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0:30
pm
912.
232.
1565
411
E. R
iver
St.
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Riv
er
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use
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afo
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nsive
men
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eafo
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hom
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and
des
sert
s. H
istor
ic
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al s
ettin
g.M
-Th:
11a
m-1
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, F-S
a: 11
am-1
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, Su
: 11:
30-1
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912
.234
.190
0
1
25 W
. Riv
er S
t.
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men
u al
so
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ta, s
alad
s, an
d st
acke
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Hom
e of
the
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inal
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h: 1
1am
-10p
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-Sa:
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m91
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09
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7 E.
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t.
B10
A$$
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sou
ther
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bian
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xten
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e m
enu.
M-S
u: 1
1am
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, Su-
Th:
4pm
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m,
F-Sa
: 4pm
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m 9
12.7
21.1
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k H
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ram
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view
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Men
u fe
atur
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mer
ican
fare
and
se
afoo
d.M
-W: 1
1-10
:30p
m, T
h-F:
11a
m-1
1pm
, Sa
: 9am
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m, S
u: 9
am-2
pm 9
12.2
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770
1
15 E
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t.
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A
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inin
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oo
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ther
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me
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ed fa
mily
st
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M-F
: 11a
m-2
pm
912
.232
.599
7
107
W. J
ones
St.I5
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Sta
rfish
Cafe
Nat
iona
lly r
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ts tr
aini
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prog
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res
taur
ant,
help
ing
indi
vidua
ls w
ork
tow
ard
self
suffi
cien
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inin
g he
re
mak
es a
diff
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ce in
the
loca
l com
mun
ity.
M-F
: 8am
-2:3
0pm
912
.790
.851
2
711
E. B
road
St.
$N
12S
oh
o S
ou
th C
afe
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xed
café
set
ting.
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ay b
runc
h. M
enu
sele
ctio
ns in
clud
e sp
ecia
lty s
andw
iche
s, de
s-se
rts
and
mor
e.M
-Sa:
11:3
0am
-4pm
, Su:
11-
4pm
912.
233.
1633
12
W. L
iber
ty S
t.
A$
H5
Sage
Cont
empo
rary
Am
eric
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urop
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crea
tions
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intim
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casu
al, y
et
refin
ed tw
o st
ory
esta
blish
men
tTu
-Th:
5:3
0-11
pm, F
-Sa:
5:30
-12a
m,
Sa-S
u: 1
1am
-3pm
912
.233
.000
2
41 W
hita
ker
St.
D5
A$$
Ro
ly P
oly
Casu
al e
xpre
ss s
ettin
g. Ex
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ive s
elec
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wra
ps, s
andw
iche
s, so
ups,
and
sala
ds.
M-F
: 10a
m-5
pm, S
a: 11
am-5
pm
912
.233
.822
2
1
14 B
arna
rd S
t.
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4
Sh
rim
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acto
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al fi
ne d
inin
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tting
. Var
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men
u ite
ms
prep
ared
at t
able
. Ext
ensiv
e se
afoo
d se
lect
ions
.M
-Su:
11a
m-1
0pm
912.
236.
4229
3
13 E
. Riv
er S
t.
B10
$$A
Wil
d W
ing
Cafe
Casu
al A
mer
ican
set
ting.
Serv
ing
larg
e se
lec-
tion
of w
ings
and
Am
eric
an fa
re.
Su-T
h: 1
1am
-2am
, F-S
a: 11
am-3
am
912.
790.
9464
2
7 Ba
rnar
d St
. C4
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Well FED 51
AO
le S
ko
ol
BB
Q
In th
e O
ld To
wn
Trol
ley T
ours
Bui
ldin
g.
Spec
ializ
ing
in S
outh
ern
Style
BBQ
all
with
ou
r ow
n ho
mem
ade
rubs
& s
auce
s. Ri
bs,
Chic
ken,
fish,
and
Fres
h Cu
t Frie
s.Tu
-Sa:
11am
-9:3
0pm
912.
604.
6263
2
14 W
. Bou
ndar
y St
.
F1
$
Sat
isfi
ed
Burg
ers,
sand
wic
hes,
sala
ds, a
nd w
ings
in a
co
mfo
rtab
le fa
mily
& s
port
s ba
r at
mos
pher
e.Li
ve M
usic
.
Cal
l for
Hou
rs
912.
777.
3222
30
1 W
. Bro
ught
on S
t.
D3
$$A
H i sto r ic D i st r ict
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
H i sto r ic D i st r ictA
Map on pg. 48
Ca
fes
swee
ts
Bak
erie
s
ita
lia
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Le
oci
’s T
ratt
ori
a
Inte
rnat
iona
lly in
spire
d Ita
lian
men
u se
lec-
tions
. Spa
ciou
s ou
tdoo
r pa
tio a
nd b
occe
bal
l co
urt.
M-F
: 11a
m-u
ntil,
Sa-S
u: 1
2am
-unt
il
912.
335.
7027
60
6 A
berc
orn
St.
L8A
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ell
ow
Mu
shro
om
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al e
clec
tic a
tmos
pher
e m
atch
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e ec
lect
ic m
enu.
Larg
e se
lect
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of p
izza
s,
hoag
ies,
mun
chie
s an
d be
ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 11a
m-1
0pm
912.
495.
0705
1
1 W
. Lib
erty
St.
H5
A$$
Scr
eam
in M
imi’
s &
Scr
eam
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lect
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izza
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d su
bs. C
asua
l di
ning
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osph
ere
with
out
door
pat
io s
eatin
g.W
HIT
AK
ER: M
-W: 1
1:30
am-1
1:30
pm,
Th-
Sa: 1
1:30
am-3
am. S
u: 1
2:30
pm-1
1:30
pm.
OG
LET
HO
RPE
: Su-
Sa: 1
1am
-11p
m
912.
233.
0655
10
Whi
take
r St
. 91
2.23
6.27
44
513
E. O
glet
horp
e A
ve.
F10
A$
M-S
a: 11
am-1
1pm
, Su:
4pm
-10p
m
Co
rle
on
e’s
Tra
tto
ria
Trad
ition
al It
alia
n m
enu
sele
ctio
ns s
erve
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an
intim
ate
and
casu
al s
ettin
g.
912
.232
.272
0
44 M
LK Jr
. Blv
d.
D1
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Vin
nie
Van
Go
-Go
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York
sty
le p
izze
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arge
men
u se
lect
ions
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rved
in a
cas
ual e
clec
tic a
tmos
pher
e.
M-T
h: 4
pm-1
1:30
pm, F
-Sa:
12pm
-12a
m,
Su: 1
2pm
-11:
30pm
912.
233.
6394
31
7 W
. Bry
an S
t.
C3
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ur
Pie
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al e
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ss s
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at a
llow
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u to
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ow
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zza,
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ni, a
nd o
r br
ead
bow
l sal
adSu
-Th:
11a
m-9
pm,
F-Sa
: 11
am-1
0pm
912.
234.
2433
1
10 W
Bry
an S
t.
$C
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Ru
m R
un
ne
rs B
ak
ery
Sand
wic
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sala
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oups
, and
spe
cial
ty
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e dr
inks
ava
iala
ble
as w
ell a
s ba
ked
brea
kfas
t ite
ms.
Spec
ialty
Cak
es &
Des
sert
s.
M-F
: 6:3
0am
-5pm
, Sa:
9am
-5pm
912.
355.
4177
3
24 W
. Bol
ton
St.
N2
$
La’
Be
rry
Froz
en Yo
gurt
Caf
é, se
lf-se
rve
buffe
t sty
le
with
larg
e se
lect
ion
of to
ppin
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ree
wi-fi
.
M-S
u: 1
1am
-12a
m
912.
233.
1900
22
5 W
. Bro
ught
on S
t.
$D
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e C
ream
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ete
ra
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e se
lect
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of ic
e cr
eam
and
sw
eets
in a
ca
sual
exp
ress
set
ting.
M-T
h: 1
0am
-6pm
, F-S
a: 10
am-9
pmSu
: 12p
m-6
pm
912
.239
.944
4
19
Jeffe
rson
St.
$ C
3
Se
nti
en
t B
ean
Casu
al r
elax
ed c
afé
atm
osph
ere.
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l hub
. Fa
ir-tr
ade
coffe
e an
d ve
geta
rian
sele
ctio
ns.
Feat
urin
g lo
cal a
rt a
nd e
nter
tain
men
t.M
-Su:
7am
-10p
m
912.
232.
4447
13
E. P
ark
Ave
nue
$P6
Fre
sh F
usi
on
Self
serv
e fro
zen
yogu
rt &
sor
bets
with
larg
e se
lect
ion
at fr
uit t
oppi
ng b
ar. B
ubbl
e te
as,
fres
hly
sque
ezed
lem
onad
e, an
d sm
ooth
ies
M-S
a: 10
am-1
1pm
, Su:
2pm
-10p
m
912.
816.
4767
1 E
. Bro
ught
on S
t.
E7$
Gal
lery
Esp
ress
o
Casu
al a
nd c
ozy
cafe
env
ironm
ent.
Serv
ing
larg
e se
lect
ion
of s
tand
ard
café
drin
ks
and
fare
.
M-F
: 7:3
0am
-10p
m, S
a-Su
: 8am
-11p
m
912.
233.
5348
2
34 B
ull S
t.
$ G
6
Co
ffe
e F
ox
Now
OPE
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spre
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ialty
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boar
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ervin
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lect
ed w
ines
& b
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M-S
a: 7a
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, Su:
8am
-4pm
912.
233.
6400
10
2 W
. Bro
ught
on S
t.
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7
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e T
ea
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ll af
tern
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ble
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tions
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gest
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r af
tern
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at: 1
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h se
rved
11:
30am
-4pm
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.239
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0
7 E
. Bro
ught
on S
t.
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old
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ce C
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ily
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ervin
g a
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e va
riety
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cecr
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s, sp
ecia
lty b
ever
ages
, san
dwic
hes,
and
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: 12p
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, M-T
h: 1
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-Sa:
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m91
2.23
4.44
42
212
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roug
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St.
D8
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h
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al e
xpre
ss s
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g. Se
rvin
g ca
fé s
elec
tions
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clud
ing
pani
ni a
nd It
alia
n ge
lato
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0am
-10p
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-Sa:
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-11p
m
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234.
2344
20
2 W
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nt Ju
lian
St.
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arp
e V
as
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al e
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ss s
et c
afe
serv
ing
a va
riety
of
coffe
e ba
sed
beve
rage
s.
M-S
u: 9
am-5
pm
$H
7
912.
944.
2556
313
Abe
rcor
n St
.
Lu
lu’s
Ch
oco
late
Bar
Retr
o at
mos
pher
e de
sser
t res
taur
ant w
ith
full
bar.
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emad
e de
sser
ts, o
rgan
ic c
offe
e, go
urm
et c
hees
e, an
d sp
ecia
lty d
rinks
.
Sun-
Thu
rs 5
pm-1
2am
, Fri
-Sat
1pm
-1am
912.
238.
2012
4
2 M
LK Jr
. Blv
d.
$$D
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ite
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mp
ori
um
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al, c
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s pr
emiu
m li
ght i
ce c
ream
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daes
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nder
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and
milk
shak
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M-F
: 9am
-10p
m, S
a: 8a
m-1
1pm
, Su
: 8am
-10p
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2.44
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111
W C
ongr
ess
St.
$D
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up
cak
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mp
ori
um
Expr
ess
cafe
/bak
ery
serv
ing
12 o
ut o
f 50
flavo
rs o
r cu
pcak
es e
very
day
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M-S
a: 10
:30a
m-6
pm, S
u:12
-4pm
$E6
912.
341.
8014
6 E
. Sta
te S
t.
Go
ose
Fe
ath
ers
Euro
pean
sty
le c
afé
and
bake
ry s
ervin
g la
rge
sele
ctio
n of
bre
akfa
st it
ems
and
casu
al lu
nch
fare
.
M-F
: 7am
-3pm
, Sa-
Su: 8
am-3
pm
912.
233.
4683
3
9 Ba
rnar
d St
.
$D
4
We
st W
ing
Piz
za
Casu
al fa
mily
frie
ndly
atm
osph
ere
serv
ing
pizz
a, w
ings
, bbq
and
mor
e. D
ine
in, c
arry
-out
, de
liver
y an
d ca
terin
g av
aila
ble.
Su-W
: 10a
m-1
0pm
, Th-
Sa: 1
0am
-12a
m
912.
355.
5555
18
E St
ate
St.
$E6
52 Well FED
AN
EW!
NOW AVAILABLE.
PERCCOFFEE.COM
H i sto r ic D i st r ictH i sto r ic D i st r ictMap on pg. 44
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Begi
nnin
g of
nex
t lin
e
Fusi
on
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ct
ic
Jazz
’d T
ap
as B
ar
Cont
empo
rary
intim
ate
atm
osph
ere.
Live
m
usic
. Men
u fe
atur
es in
tern
atio
nally
insp
ired
tapa
s.
Su-T
h: 4
pm-1
0pm
, F-S
a: 4p
m-1
2am
912.
236.
7777
52 B
arna
rd S
t.
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Kafe
´
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al e
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ss s
ettin
g. Ec
lect
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ix o
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ght,
heal
thy,
and
fres
h fa
re. F
amou
s fo
r ta
cos.
Dai
ly sp
ecia
ls.
M-S
a: 11
am-5
pm, M
-W: 5
pm-1
0pm
Th-
Sa: 5
pm-1
1pm
912.
233.
6044
1 E
. Bro
ught
on S
t.
D6
$A
Tap
as b
y A
nn
a
Nam
ed a
fter
thei
r gr
andm
othe
r an
d lo
cate
d in
the
City
Mar
ket.
Ext
ensiv
e in
tern
atio
nal
sele
ctio
n of
tapa
s an
d lig
ht fa
re s
erve
d in
a
casu
al s
ettin
gSu
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
236.
2066
314
W. S
aint
Julia
n St
.
AC
3$
Map on pg. 48H i sto r ic D i st r ictc
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s, sw
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s Ba
kEr
iEs
co
nt
d.
Wri
ght
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uare
Cafe
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al in
timat
e se
tting
. Sta
ndar
d Eu
rope
an
cafe
fare
, spe
cial
izin
g in
cho
cola
tes.
Sand
wic
h-es
, sal
ads,
fres
hed
bake
d go
ods,
and
mor
e.
M-F
: 7:3
0am
-5:3
0pm
, Sa:
9am
-5:3
0pm
912.
238.
1150
2
1 W
. Yor
k St
.
$E5
54 Well FED
Authentic Thai Cuisine in the heart of
Downtown Savannah
147 ABERCORN ST. 912.201.3534
H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Begi
nnin
g of
nex
t lin
e
Map on pg. 48
His
pan
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uban
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ican
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nic
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an, M
edite
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iddl
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ster
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tc.
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anes
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hai,
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ietn
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tc.
asi
an
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ca 1
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5
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sic P
arisi
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istro
set
ting.
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tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Sea
sona
l men
u se
lect
ions
and
ext
ensiv
e w
ine
list.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pm
912.
443.
1875
4
8 W
hita
ker
St.
D5
$$$
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ap
illo
te
Intim
ate
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ess
bist
ro s
ettin
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enu
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ht F
renc
h fa
re a
nd d
esse
rts
with
dai
ly sp
ecia
ls.
Tu-S
a: 10
:30a
m -
7pm
, Su:
9:3
0am
-5pm
912.
232.
1881
2
18 W
. Bro
ught
on S
t.
D4
$ A
Bra
sse
rie
52
9
Casu
al y
et r
efine
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tting
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utdo
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atio
, ha
nd p
icke
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ine
and
beer
sel
ectio
n, an
d a
men
u in
spire
d by
the
Fren
ch b
rass
erie
s of
old
. H
appy
Hou
r 3p
m-7
pmT-
Sa: L
unch
11a
m-3
pm, D
inne
r 5p
m-u
ntil
912
.238
.004
5
529
E. L
iber
ty S
t.
H11
$$$
A
Mir
age
Intim
ate
casu
al s
ettin
g. Co
ntem
pora
ry
Med
iterr
anea
n ba
r an
d gr
ill w
ith la
te n
ight
ho
okah
loun
ge.
Su-W
: 11a
m-2
:30p
m, 5
pm-1
2am
, T
h-Sa
: 11a
m-2
:30p
m, 5
pm-2
:30a
m91
2.23
6.54
64
20
E. B
roug
hton
St.
D6
$$A
Cas
bah
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rocc
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Mor
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edite
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u. Be
lly d
anci
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how
s ni
ghtly
in a
cer
emon
ial
atm
osph
ere.
Rese
rvat
ions
sug
gest
ed.
M-S
u: 5
:30p
m-1
0:30
pm
912
.234
.616
8
118
E. B
roug
hton
St.
D7
A$$
Oly
mp
ia C
afe
Rela
xed
intim
ate
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osph
ere.
Larg
e se
lect
ion
of tr
aditi
onal
Gre
ek d
ishes
and
piz
za.
M-S
u: 1
1am
-11p
m
912.
233.
3131
5 E
. Riv
er S
t.B6$$
A
Mid
dle
Eas
tern
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isin
e
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al e
clec
tic s
ettin
g w
ith h
ooka
h. Se
rvin
g tr
aditi
onal
mid
dle
east
ern
cuisi
ne.
M-S
u: 1
1:30
am-u
ntil
912.
443.
0414
1
42 M
ontg
omer
y St
.
F2$$
A
Ju
are
z M
ex
ican
Re
stau
ran
tD
10$$
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timat
e, ca
sual
set
ting.
Trad
ition
al M
exic
an
fare
with
wid
e se
lect
ions
incl
udin
g st
eaks
and
ho
use
spec
ials
.M
-Sa:
11am
-10p
m, S
u: 1
2pm
-9pm
912.
236.
0530
42
0 E.
Bro
ught
on S
t.
Carl
ito
’s M
ex
ican
Gri
llA
$D
1
Casu
al fe
stive
atm
osph
ere.
Exte
nsive
men
u se
lect
ions
incl
ude
stan
dard
Mex
ican
fare
. D
aily
spec
ials
.M
-W: 1
1am
-10p
m, T
h-F:
12-
10:3
0pm
, Sa
: 12-
10:3
0pm
, Su:
12-
10pm
912.
232.
2525
119
MLK
Jr. B
lvd.
Ran
cho
Ale
gre
D1
$$A
Trad
ition
al C
uban
dish
es, in
clud
ing
Cuba
n sa
ndw
iche
s, Pa
ella
, sea
food
and
des
sert
s.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
0:30
pm,
Su: 1
1am
-9pm
912.
292.
1656
402
MLK
Jr. B
lvd.
Sak
ura
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi. O
pen
for
over
12
year
s.
Su-T
h: 1
1-10
pm, F
r-Sa
: 11-
11pm
912.
234.
9300
1
16 E
. Bro
ught
on S
t.
$$D
7S
ush
i Z
en
Japa
nese
ow
ned
and
oper
ated
. Ca
sual
int
imat
e at
mos
pher
e se
rvin
g tr
aditi
onal
sus
hi a
nd e
ntre
es.
Win
ner
of “
Best
Sus
hi fo
r 13
con
sect
utive
yea
rs.”
Tu-T
h: 5
:30-
11pm
, F-S
a: 5:
30-4
am, S
u: 5
-11p
m
912
.233
.118
7
3
0 M
LK B
lvd
C1
A$$
Ta
Ca
Jap
an
ese
Fu
sio
n
Men
u in
clud
es Ja
pane
se a
nd V
ietn
ames
e di
shes
. Am
bien
t atm
osph
ere
feat
urin
g lo
cal
artw
ork.
M-S
a: 11
:30-
2:30
pm, M
-Th:
4-9
:30p
m,
F-Sa
: 4-1
0:30
pm, S
u: 4
:30-
9:30
pm91
2.23
2.82
22
513
E. O
glet
horp
e A
ve.
F11
$$
Was
ab
i’s
Fu
sio
n D
ow
nto
wn
Trad
ition
al Ja
pane
se c
uisin
e in
clud
ing
sush
i, te
mpu
ra a
nd te
riyak
i ser
ved
in a
cas
ual
setti
ng.
M-W
: 11a
m-9
:30p
m, T
h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
d.
$$D
1A
Ru
an
Th
ai
Cu
isin
e
Casu
al in
timat
e at
mos
pher
e. Tr
aditi
onal
Tha
i cu
isine
incl
udes
cur
ry a
nd s
eafo
od s
elec
tions
.M
-Th:
11a
m-3
pm, M
-Th:
4:3
0-9:
30pm
, F-
Sa: 1
2pm
-3pm
, F-S
a: 4:
30-1
0pm
, Su
: 5pm
-9pm
912.
231.
6667
1
7 W
. Bro
ught
on S
t.
D6
$$A
PJ
Th
ai
Cu
isin
e
Casu
al e
xpre
ss s
ettin
g w
ith in
door
and
ou
tdoo
r se
atin
g. S
ervin
g tr
aditi
onal
Tha
i cu
isine
in a
rel
axed
atm
osph
ere
M-F
: 11a
m-9
pm, S
a-Su
: 12p
m-9
pm 9
12.2
01.3
534
147
Abe
rcor
n St
.
F8$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
349.
6230
10
Barn
ard
St.
$$K
10A
Saig
on
Re
stau
ran
t
Awar
d w
inni
ng T
hai, V
ietn
ames
e, an
d Pa
n-As
ian
men
u. Ve
gan
frie
ndly.
Cas
ual i
ntim
ate
setti
ng.
M-F
: 11a
m-3
pm, S
a-Su
: 12-
4pm
, Su-
Th:
5-
10pm
, F-S
a: 5-
11pm
912.
232.
5288
4
W. B
roug
hton
St.
A$$
D6
Zu
nzi
’s
Swiss
, Ita
lian,
Sout
h Af
rican
and
Dut
ch,
men
u in
fluen
ces.
Casu
al e
xpre
ss a
nd ta
ke
out.
M-S
a: 11
am-6
pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Taco
s, bu
rrito
s, an
d m
ore.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
.905
0 2
17 1
/2 W
. Bro
ught
onD4
Well FED 55
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 57
5 S
po
t N
eig
hb
orh
oo
dK
itch
en
& B
ar
COM
ING
SO
ON
! Cas
ual a
nd c
omfo
rtab
le
plac
e fo
r sa
ndw
iche
s, sa
lads
, bu
rger
s an
d en
tree
s.
Com
ing
soon
! 4
430
Hab
ersh
am S
t.
D8
Barn
es
Re
stau
ran
t
Wat
erfro
nt d
inin
g w
ith s
pect
acul
ar v
iew
s
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$F9
A
Joh
nn
y H
arr
is R
est
au
ran
t
Wor
ld fa
mou
s ba
rbeq
ue s
auce
com
pany
and
re
stau
rant
. Cas
ual f
amily
atm
osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
Su: 1
1:30
am-9
:30p
m91
2.35
4.78
10
165
1 E.
Vic
tory
Dr.
$$C
10A
Bo
nn
a B
ell
a Y
ach
t C
lub
Gou
rmet
hom
emad
e m
enu
offe
rings
in a
ca
sual
exp
ress
set
ting.
Fres
h lo
cal s
eafo
od,
grea
t ste
aks,
and
full
bar.
Tu-F
: 3pm
-7pm
, Sa.
-Su:
11a
m-1
pm
912.
352.
3133
27
40 L
ivin
gsto
n A
ve.
G11
$$
Fid
dle
r’s
Se
afo
od
Wid
e ar
ray
of s
eafo
od s
elec
tions
incl
ude
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ter,
snow
cra
b, oy
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2933
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236.
5547
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234.
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236.
3354
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Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 56
58 Well FED
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352.
8221
7000
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.
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354.
8288
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0 Sk
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354.
3744
67
30 W
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231.
0563
2
019
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t.
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232.
1218
201
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.
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354.
0006
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691.
8748
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5081
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8717
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692.
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2269
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.232
.195
1
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5545
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354.
2524
67
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.
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355.
2761
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232.
1874
161
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358.
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234.
2260
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349.
0251
55
15 W
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H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
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inin
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Map on pg. 56
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Ca
Fes
swee
ts
Bak
erie
s
eth
niC
Indi
an, M
edite
rran
ean,
M
iddl
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ster
n, e
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ita
lia
nTr
aditi
onal
Din
ing
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a, Pi
zzer
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etc.
Well FED 59
Bac
k i
n t
he
Day
Bak
ery
Artis
an b
aker
y &
Foo
die
dest
inat
ion
serv
ing
lunc
h, de
sser
ts, c
offe
e, es
pres
so, a
nd A
mer
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n/Ita
lian
brea
ds. F
ree
wifi
.
Tu-S
a: 8a
m-5
pm, C
lose
d: S
u &
M
912.
495.
9292
24
03 B
ull S
tree
t
B7$
Sh
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e I
t U
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lthy
frui
t sm
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e yo
ur o
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Casu
al
expr
ess
setti
ng a
djac
ent t
o G
iorg
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Del
i.
912
.352
.845
5
71
5 M
all B
lvd.
$J7
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
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forg
ett
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le B
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ery
& D
eli
Clas
sic, c
asua
l, exp
ress
take
out.
Cust
om
bake
ry, s
peci
aliz
ing
in c
akes
and
des
erts
with
lig
ht lu
nch
offe
rings
.
M-F
: 9am
-6pm
, Sa:
9am
-3pm
912.
355.
6160
2
38 E
isen
how
er D
r.
H7
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l S
alaa
m D
eli
Casu
al e
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ss s
ettin
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iddl
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n fa
re w
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aditi
onal
del
i sel
ectio
ns.
M-S
a: 11
am-8
pm
912
.447
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0
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311
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ersh
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t.
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xy L
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al a
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tic c
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t gal
lery
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lect
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incl
ude
loca
lly r
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ed c
offe
e an
d Te
x-M
ex in
spire
d lig
htfa
re w
ith fr
esh
past
ries.
Larg
e ou
tdoo
r pa
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ve m
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.M
-Sa:
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m91
2.40
1.05
43
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9 Bu
ll St
.
$B8
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e
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ition
al C
arib
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and
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l foo
d di
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rved
in a
cas
ual e
xpre
ss s
ettin
g. N
ice
sele
c-tio
n of
Vege
taria
n an
d se
afoo
d di
shes
as
wel
l.
M-T
h: 1
1am
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, F-S
a: 11
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8
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y M
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entic
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ting.
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htly
food
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ls, in
clud
ing
win
es.
M-S
u: 1
1-10
pm91
2.92
1.51
17
105
10 A
berc
orn
St.
K5
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e L
ove
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entic
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aica
n m
enu
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udes
jerk
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fish,
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goat
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kday
lunc
h sp
ecia
ls.
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ess
and
casu
al s
ettin
g.
M-T
h: 1
1am
-8pm
, F-S
a: 11
am-9
pm
912.
352.
4855
1
100
Eise
nhow
er D
r.
$H
8
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ee
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er
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ffe
e C
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at o
ffers
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rge
varie
ty
of c
offe
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sed
refr
eshm
ents
as
wel
l as
light
fa
re in
clud
ing
burg
ers,
sand
wic
hes,
soup
s, sa
lads
and
cus
tom
pan
inis
.M
-F: 7
am-7
pm, S
a: 8a
m-6
pm
912.
354.
7420
451
7 H
aber
sham
St.
E8$
Just
De
sse
rts
Loca
lly o
wne
d ba
kery
that
spe
cial
izes
in c
usto
m
cook
ies,
cupc
akes
, che
esec
akes
and
mor
e.
Tu-F
: 12p
m-6
pm
912.
655.
3844
5
224
Skid
away
Rd.
$-$$
G10
Pak
wan
Wid
e se
lect
ion
of tr
aditi
onal
Indi
an fa
re,
incl
udin
g sp
ecia
l off
the
men
u re
ques
ts.
Hoo
kahs
ava
iabl
e on
pat
io. C
asua
l sp
acio
us s
ettin
g.M
-Su:
11:
30am
-10p
m
912.
349.
4261
7
102
Abe
rcor
n St
.
$H
7
Tw
o S
mart
Co
ok
ies
Nat
iona
lly r
ecog
nize
d ba
kery
spe
cial
izin
g in
ar
tisan
coo
kies
and
cus
tom
cre
atio
ns.
Carr
y ou
t or
spec
ial o
rder
ava
ilabl
e.M
-F: 1
0am
-5pm
912.
353-
2253
6512
Whi
te B
luff
Rd.G7
$
Vin
cen
zo’s
Piz
za
Casu
al d
inin
g w
ith e
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sive
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u in
clud
ing:
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ialty
piz
zas,
calz
ones
, Str
ombo
li, ho
agie
s, w
ings
, sal
ads
and
past
as.
M-S
a: 11
:30a
m-9
:30p
m
912.
921.
7800
1
2417
Whi
te B
luff
Rd.
N5
$$
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yan
na’
s
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ition
al P
izze
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ith a
var
iety
of f
resh
sp
ecia
lty p
izza
s, w
ings
, sal
ads,
and
mor
e. To
ns
of s
peci
als
to c
hoos
e fro
m.
M-F
r: 4p
m-1
0pm
, Sa:
12pm
-10p
m,
Su: 4
pm-9
pm91
2-92
0-90
99 2
05 M
ontg
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y C
ross
Rd.
J7$$
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lla’
s It
alia
n C
afe
Ope
n 17
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inne
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erou
s aw
ards
. Se
rves
trad
ition
al d
ishes
alo
ng w
ith p
izza
, pa
nini
, and
Ital
ian
rotis
serie
chi
cken
.M
-F: 1
1:30
-2pm
, M-T
h: 5
pm-9
pm,
F-
Sa: 5
pm-1
0pm
, Su:
5pm
-8pm
912.
354.
4005
4
420
Hab
ersh
am S
t.
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A
Jers
ey
’s P
izza
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a pa
rlor
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ng. N
ew Je
rsey
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le P
izza
by
the
slice
at l
unch
with
ext
ende
d di
nner
men
u se
lect
ions
.M
-Th:
11a
m-9
pm, F
: 11a
m-1
0pm
,
Sa
: 12p
m-9
pm, S
u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$F9
Marc
o’s
Piz
za
Larg
e se
lect
ion
of s
peci
alty
piz
zas,
hot s
ubs,
win
gs, e
tc. E
xpre
ss c
asua
l set
ting.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m,
Su: 1
2pm
-10p
m
912.
349.
6960
4
521
Hab
ersh
am S
t.
D8
$$
Tas
te o
f In
dia
Trad
ition
al In
dian
sel
ectio
ns s
erve
d in
wel
l de
cora
ted
atm
osph
ere.
Wid
e m
enu
sele
ctio
n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
pm, M
-Su:
5pm
-10p
m
912.
356.
1020
401
Mal
l Blv
d.I7$$
ASta
rlan
d C
afe
Casu
al e
xpre
ss s
ettin
g. M
enu
is a
blen
d of
Ita
lian
and
fres
h Am
eric
an fa
re. S
peci
aliz
es
in p
anin
is, s
oups
, sal
ads,
sand
wic
hes.
M-S
a: 11
am-3
pm
912
.443
.935
5
11 E
41
St.
F8$
Co
stan
zo’s
Piz
za
Auth
entic
New
Jers
ey s
tyle
piz
za. C
asua
l ex
pres
s an
d di
ne-in
fam
ily fr
iend
ly at
mos
pher
e w
ith fo
osba
ll an
d te
levis
ion.
Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
1:30
-2:3
0pm
, 5pm
-Clo
se
912.
351.
2400
1
100
Eise
nhow
er D
r.
$$H
8
AIs
le o
f Y
o
Fam
ily fr
iend
ly, c
asua
l set
ting.
Hea
lthy
self-
serv
e fro
zen
yogu
rt, s
hake
s an
d sm
ooth
ies.
Su-T
h: 1
2pm
-9pm
, F: 1
2pm
-10p
m,
Sa: 1
1am
-9pm
912.
354
.550
1
73
60 S
kida
way
Rd.
$K
10
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 56
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
Wel
l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
0pm
912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
Sav
an
nah
Fil
ipin
o
The
city
’s on
ly pl
ace
to g
et a
uthe
ntic
Filip
ino
cuisi
ne. H
omem
ade
dess
erts
, bak
ed g
oods
, an
d co
mbo
spe
cial
s. D
ine
in o
r ca
rry
out.
M-T
u: 1
0am
-8pm
, Th-
Fr: 1
0am
-8pm
912.
201.
3541
551
5 W
ater
s Ave
.
$G
8
Kim
chi
Larg
e se
lect
ion
of tr
aditi
onal
Kor
ean
dish
es.
Dai
ly lu
nch
spec
ials
serv
ed in
an
intim
ate
atm
osph
ere.
M-S
a: 10
:30-
10pm
, Su:
4pm
-9pm
912.
920.
7273
14
9 E.
Mon
tgom
ery
Cro
ss R
d
$J7
AK
yo
to E
xp
ress
Casu
al e
xpre
ss s
ettin
g. Tr
aditi
onal
Japa
nese
m
enu
sele
ctio
ns.
M-T
h: 1
1am
-9pm
, F-S
a: 11
:30-
9:30
pm,
Su: 1
1:30
-9pm
912.
353.
9281
7400
Abe
rcor
n St
.
I7A
$$L
isa’
s C
hin
ese
Re
stau
ran
t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
$$K
10A
Kin
g an
d I
Trad
ition
al T
hai c
uisin
e se
rved
in a
con
tem
po-
rary
intim
ate
atm
osph
ere.
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-9
:30p
m, F
-Sa:
5pm
-10p
m, S
u: 5
pm-9
pm
912.
355.
2100
709
8 H
odgs
on M
emor
ial D
.
$$H
7A
Ne
w C
hin
a G
ard
en
Trad
ition
al C
hine
se s
elec
tions
. Mad
e to
ord
er.
Din
e in
or T
ake
out.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-10p
m
912.
920.
3028
1
2322
Lar
go D
rive
$L4
No
od
le B
ow
l
Larg
e va
ried
sele
ctio
n of
Asia
n di
shes
feat
ur-
ing
nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Fr:
11am
-9pm
, Sa:
12pm
-9pm
, Clo
sed
on
Sund
ays
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
Saig
on
Fla
vors
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
tr
aditi
onal
Vie
tnam
ese
dish
es in
add
ition
to
Sus
hi.
M-S
u: 1
1am
-9pm
912.
352.
4182
660
4 W
ater
s Ave
.
H8
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
Sak
ura
Jap
an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
Miy
ab
i
Pad
Th
ai
Auth
entic
& tr
aditi
onal
Tha
i cui
sine
feat
urin
g fr
esh
cuts
of fi
let,
grille
d sa
lmon
, & p
ork
tend
erlo
in. T
radi
tiona
l Chi
nese
dish
es to
o.M
-Fr:
11am
-10p
m, F
-Sa:
12pm
-10p
m,
912.
335.
2818
124
09 W
hite
Blu
ff R
d.
$-$$
N5
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
hiba
chi s
tyle
cu
isine
coo
ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Riv
er
Re
stau
ran
t
Varie
ty o
f gou
rmet
Asia
n di
shes
incl
udin
g Ch
ines
e, Ja
pane
se, T
hai, s
ushi
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mor
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u: 1
1am
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, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
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9:30
pm
912.
354.
6111
11
00 E
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hine
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M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
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l as
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M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
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in
clud
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sush
i and
hib
achi
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ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
60 Well FED
A
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 56
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
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ced
men
u se
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as
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l as
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A$$
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elec
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and
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riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es. W
inne
r of
“B
est S
ushi
” fo
r 13
con
secu
tive
year
s.M
-F: 1
1am
-2:3
0 pm
, M-T
h: 5
pm-1
0pm
, F-
Sa: 5
pm-1
1pm
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
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oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
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no
’s
Larg
e se
lect
ion
of M
exic
an d
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and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm91
2.35
4.03
00
108
Mal
l Blv
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Trad
ition
al M
exic
an s
elec
tions
, ext
ensiv
e fu
ll ba
r, am
ple
seat
ing,
regu
lar
spec
ials
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ved
in
Mex
ican
them
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A$$
I7
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pan
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ican
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Can
cun
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ious
cas
ual a
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pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
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Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
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food
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s D
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sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
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elec
tions
. D
aily
spec
ials
and
hom
emad
e de
sser
ts.
Live
Ent
erta
inm
ent.
M-S
u: 1
1am
-10p
m
912.
786.
4442
33
Van
Hor
ne A
ve.
A$
H10
Sti
ng
Ray
’s S
eafo
od
Casu
al a
tmos
pher
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rge
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sea
-fo
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clud
ing
vario
us c
rab
dish
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lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
786.
0209
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
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e se
lect
ion
of s
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alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
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Ho
use
Sele
ctio
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clud
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w c
ount
ry b
oil. L
ive
mus
ic a
nd te
levis
ed s
port
s.M
-Th:
11-
10pm
, F-S
a: 11
-12p
mSu
: 12-
10pm
912.
786.
5100
13
Tybr
isa
St.
A$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
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Nic
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lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
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xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
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ther
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resh
sea
food
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ak,
chic
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and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat.
nigh
t. G
reat
oce
an v
iew
.M
-Su:
7am
-10p
m
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
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sty
le c
asua
l far
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rger
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nd-
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seaf
ood
and
mor
e. W
eekd
ay lu
nch
spec
ials
. M
-Th:
11-
7pm
, Sa:
11-8
pm S
u: 1
2-9p
m
912
.786
.659
3
1
9 Ty
bris
a St
.
$N
10V
ick
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al,
fest
ive s
ettin
g. Ex
tens
ive m
enu
with
or
igin
al ta
kes
on c
lass
ic a
mer
ican
and
sea
food
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shes
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ular
spe
cial
s an
d sp
ecia
lty d
rinks
.M
-F: 5
pm-1
0pm
, Sa-
Su: 1
2pm
-10p
m
912.
786.
9869
1105
US
Hw
y 80
C8
A$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
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taco
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g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
M-S
u: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
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an
ky
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eac
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de
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galle
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ge s
elec
tion
of
seaf
ood,
past
a, sa
lads
, and
sta
cker
s. “H
ome
of th
e or
igin
al c
hick
en fi
nger
.”.
Su-T
h: 1
1-10
pm, F
-Sa:
11-1
1pm
912.
786.
5520
160
5 St
rand
Ave
.
A$$
O11
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nd
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afe
& D
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e se
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lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$I1
1A
Ge
rald
’s P
ig a
nd
Sh
rim
p
Dog
frie
ndly
outd
oor
seat
ing
area
with
a v
iew
of
the
mar
sh.
Road
side
grill
prov
idin
g pi
g pi
ckin
gs,
Geo
rgia
wild
shr
imp,
and
larg
e to
go
ord
ers.
F-Su
: 11a
m-7
pm$M
10
912.
786.
4227
111
3 E.
Hw
y. 80
A
Piz
za o
n W
he
els
Larg
e se
lect
ion
of p
izza
, sub
s, an
d sa
lads
. Fa
st a
nd fr
ee d
elive
ry.
Fam
ily o
wne
d an
d op
erat
ed fo
r ov
er 2
5 ye
ars.
M-S
u: 4
pm-t
ill
912.
786.
5870
10
3 Jo
nes A
ve
$$I9
Mac
Elw
ee
’s S
eafo
od
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d w
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eafo
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xten
sive
men
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clud
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asta
s, st
eaks
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r-bat
tere
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afoo
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rious
che
f spe
cial
s. O
cean
vie
w, f
ull b
ar.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
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roe
’s S
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nter
estin
g se
lect
ions
mix
ed w
ith s
tand
ards
. Sig
natu
res
incl
ude
flow
er p
ot b
read
and
moj
o he
n.M
-Su:
11-
10pm
912.
786.
4745
4
04 B
utle
r Ave
.
A$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
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fully
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fted
men
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clud
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clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$N
10
Wel
l kno
wn
for
its e
xten
sive
brea
kfas
t men
u an
d la
id-b
ack
atm
osph
ere,
this
casu
al s
et
rest
aura
nt is
a fa
vorit
e fo
r lo
cals
.
Co
co’s
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
win
gs. L
ive m
usic
, ca
sual
atm
osph
ere.
M-T
u: 1
1:30
am-3
pm, W
-Su:
12:
30-4
:30p
mSu
-Th:
4:3
0-10
:30p
m, F
-Sa:
4:30
-11:
30pm
912.
786.
7810
1A
E. O
ld H
wy
80
$$C
9A
Ch
arl
y’s
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nsive
din
ing
and
win
e m
enu.
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ood,
past
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anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
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al e
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ss s
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rvin
g pi
zza,
trad
i-tio
nal A
mer
ican
fare
, and
sea
food
. The
y ha
ve
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t men
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ly se
atin
g se
pera
te fr
om th
e ba
r.M
-W: 4
pm-1
2am
, Th-
Su: 1
1am
-3am
912
.786
.444
4
151
3 Bu
tler A
ve.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
Well FED 63
CURBIESANITATION.COM
Family Owned and Proudly Serving our localcommunity since 1961
LOCALLY OWNEDDEPENDABLEAFFORDABLE
EXCEPTIONALCUSTOMER SERVICE
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H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
W h i t e m a r s h / W i l m i n gto nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
itA
liA
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
His
pAn
icC
uban
, Mex
ican
, etc
.
Well FED 65
$
Wil
ey
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When life gives you apples...make hot apple cider of course! Check out Cha Bella’s recipe for Hot Apple Cider on page 69.
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1 Whole Apple Sliced
Put ALL ingredients in crock pot on HIGH for 45 minutes. Mix Well. Garnish with a cinnamon stick, fresh apple slice, and a sprig of fresh thyme.
IngredientsAdd your choice of Bourbon or Spiced Rum. Add Cinnamon Schnapps for a ‘Hot Cinnamon Roll’. Add Apple Shnapps to make it an ‘Indian Summer’.
Directions Kick It Up!
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recently asked my wife what her memories were of Christmas dinners growing up. We laughed and laughed at the fact that she could remember all kinds of miniscule details, from desserts and recipes to anecdotes told around the table, ... but I couldn’t remember anything at all. That’s when the idea hit me -- the topic of my holiday wine article would be the dinners of Christmas past.
I thought to myself -- this should be fun.
Listening to her recall the complete holiday menus, I thought calling my father might be a good way to spark my memory, but I soon realized I should’ve called my mother first. Without as much as a pause, Mom recited the various dinner menus of our family’s Christmas celebrations. Now I could begin to compare the dishes from our collective pasts. With tasty details of tables overflowing with homemade foods now engrained in my mind and my mouth watering, I thought, “Wouldn’t it be great to pair the wines of today with the food of Christmases past?
So let’s go back in time with the traditional Christmas menus of the S’s (my wife’s family) and the R’s (my family) and slip a perfectly paired glass of wine into the picture.
According to Jen, her family dinners looked like this; oven-roasted ham with cloves and simmering apple cider delectably paired with tangy yet earthy Dijon mustard. A fresh salad with cauliflower and broccoli that often competed head-to-head against the family favorite, the “7-Layer Salad,” a precious culinary heirloom made with only the finest top secret ingredients. According to Jen, only by invitation to one of their dinners could an interloper find out what makes the “7-Layer Salad” so appetizing. On some occasions, their family enjoyed sautéed asparagus and cheese sauce, but this next appetizer is what really takes the cake. Every family get-together, the family would prepare the best chip dip ever. Now, when I think of Christmas dinner, I have to admit that chips and dip doesn’t even come close to crossing my mind. But now, when I recall the first time I tried this infamous dip -- a diabolical amalgam of cream cheese, shaved onions, milk and celery salt -- I am reminded about the beauty of a family having their very own traditions when it comes to holiday dinners, … even if it is serving the best chip dip ever. My wife’s family is from the Northeast, a part of the country where family tradition seems to play such a strong part in holiday menus. Living in Savannah for the past few years and in the Southeast region for much of my youth, I’ve noticed a trend of Midwesterners migrating into the city, bringing their traditions to a new place with them. So with the S’s menu in mind, let’s pair some wine, holiday style!70 Well FED
From Vine to Table
Jason Restivo is a Certified Sommelier with The Court of
Master Sommeliers, the premier
international examining body for wine professionals
by Jason Restivo
A Family Holiday Memory Varietal
I
About the Author:
72 Well FED
Holiday hams, in all their forms, are a national treasure, but something I believe makes the S. family’s so unique is that the oven is already warm from the breakfast they just enjoyed together. The ham is rubbed with a little honey and kissed right into the oven, and then about an hour into cooking, Mrs. S (my mother-in-law) adds cider while also carefully slipping the cloves into the tart broth. Now in the wine world, everyone seems to know what wines goes best with ham, and they are generally correct, but pairing wine with the ingredients of the brine is what I love to do. For both the white and red wine selection, I chose two beautiful wines from Spain. My choice of white would be Castelo do Papa Godello, a unique white wine varietal from Valderras, Spain. It has a waxy, yet medium body, almost like a chardonnay. There is a little green spice that welcomes the graininess of the mustard and the acidity of this wine is truly one of things I love most about it. The acidity is almost zippy and playful, as if the acids and the cider got along like two twins playing on a merry go round. And for the red wine pairing, I’m really excited about Bobal, La Malkerida. This varietal reminds me of a farm wine that was just waiting until 2012 to show itself and become the “go to” wine for this holiday. The flavor profile is almost similar to a pinot noir. It has more of the ripe, yet astringent red fruit flavor and the brown spices are a pleasant holiday surprise on the back palate. The fact that you will be serving a bobal with Christmas ham, could be the coolest thing since sliced bread. The other S’s dishes carry the same amount of care, and are equally as fun to eat as they are to find wines for. The acidity of both wines sing this great tune with the richness of the cream cheese and the creaminess of the cheese on the asparagus. The earthiness of these wines complements vegetable side dishes just as well. These wines are far from typical, but I feel that they are just hitting their stride, in the beginning stages of resurgence that could see them eventually becoming everyday Southern wines.
Now the R’s didn’t stick to traditional dishes every year. There was a back and forth of menu designs each Christmas. We had a large summer garden, growing everything that I didn’t like as a child, but now as a fully-formed adult, I say bring it on, I love it all. The main dish at our celebrations would rotate from turkey, ham, deer and then back to turkey again. So it was our side dishes that really never changed. My mother would make green bean casserole, and as a kid this was not my favorite dish. Continued on Next Page
Castelo do Papa Godello retails between $14-$18*
La Malkerida Bobal
retails between$14-$17*
Photo: Christm
as Ham
by Chris Flem
ing, Flickr {CC
BY-SA 2.0}
Background image: Flavio Takemoto via sxc.hu
* Prices may vary
Now let’s talk about dessert. My mother was so happy making apple and pumpkin pies, filling our home with the aromas of warm flour and heated brown spices. When I think of Christmas dinners and desserts, I think of the fortified wine trio of Porto, Madeira and Sherry. Sherry offers the sweetness of red fruits found in Portos, but has the finesse and acid structure found in Madeiras. Basically it’s right in the middle of the two. I recently came across a drink called “Cobblers,” a sherry-based cocktail. It calls for ripe red and black fruits, crushed ice and cream sherry.
As Christmas draws near, I look forward to blending new and old experiences, my wife’s and my own, like the fine wines we will enjoy … This will be fun. These wines and ingredients for the cocktail can be found at your local bottle shops. I’ve seen the Alvear Cream Sherry at Habersham Beverage and the wines at Johnny Ganem’s Winery and Package Store. Claude Auerbach at Form, is also fond of carrying these wines, from different producers. Christian Depken of Le Chai, is well-known locally for representing humble and smaller families behind cool varietals like Bobal and Godello. Shop local and pick up your choice of wines at one of these fine purveyors!
Sherry Cobbler Cocktail
We always had an amazing sweet potato soufflé with marshmallows and a creamy macaroni and cheese. When it comes to the main dish, my palate almost always favored turkey and homemade stuffing. The classic ingredients of carrots, onions, celery and the crust of house-made sourdough bread are simple yet timeless. The stuffing was like dessert for me and the moisture of a perfectly-cooked turkey is best paired with, wait for it … wait for it … Frogtown Chardonnay! Yes, it may have taken me six years to get to this moment, but my final answer is Georgia chardonnay. Lumpkin County, Ga., that is. This perfectly balanced chardonnay is an ideal pairing with the earthy root sweetness of the sweet potato soufflé and the over-the-top creaminess of mac and cheese. I’ve also fallen hard for Hawkes Merlot from Alexander Valley, California. I have always thought merlot being this unbalanced twister of blue fruit and aggressive tannins. But I was wrong, I’ll admit it, just like I was wrong about mom’s green bean casserole. These two items are just so much fun, and they’re good for the soul. This farm family winery is true to its foundation of pure fruit and firm structure. With rich blueberry tones and soft chocolate tannins, you could take these descriptions and replace the cream and cheese of the mac and cheese and the dish would come out the same as the same dish; macaroni and chocolate tannins should be its name.
Ingredients:2 1/2 ounces of Alvear Cream Sherry1 teaspoon, superfine sugar3 ounces, club soda4 of each, blackberries and raspberriesTall rocks glass
retails between$25-$30*
retails between$30-$40*
Directions:Muddle sugar and fruit in the bottom of glass.Add ice to fill glass, and add sherry. Using long bar spoon, stir mixture until chilled. A frosted haze will appear on the glass Top with club soda. For a more dramatic presentation, stir fruit ingredients to the top and garnish with fruit and mint.
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912.
232.
8501
13
W. B
ay S
t.B6C
irca
18
75
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Ex
tens
ive w
ine
sele
ctio
ns.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pmD
5
912.
443.
1875
4
8 W
hita
ker
St.
Th
e D
isti
lle
ryO
ver
21 c
raft
brew
s on
tap.
Cla
ssic
hi
stor
ic ta
vern
set
ting.
Serv
ing
lunc
h an
d la
te n
ight
fare
.M
-Th:
11a
m-1
am, F
-Sa:
11am
-3am
, Su
: 12p
m-9
pm
912.
236.
1772
416
W. L
iber
ty S
t.G2
Hangfire
Casu
al lo
cal a
tmos
pher
e. Re
gula
r liv
e m
usic
and
spe
cial
s. Po
pula
r co
llege
ha
ngou
t.
M-S
a: 7p
m-3
am
912.
443.
9956
3
7 W
hita
ker
St.
D5
Jen
’s &
Fri
en
ds
Cozy
nei
ghbo
rhoo
d ba
r. O
ver
100
beer
s an
d m
artin
is. H
appy
hou
r. Re
gula
r dr
ink
spec
ials
.
M-S
a: 3p
m-u
ntil
912.
238.
5367
7
E. C
ongr
ess
St.
C6
Jin
x
Loca
l hot
spot
for
wee
kly
live
show
s an
d ev
ents
. Ful
l bar
and
laid
bac
k at
mos
pher
e.
Cal
l for
hou
rs
912.
236.
2281
1
27 W
. Con
gres
s St
.
D4
Liv
e W
ire
Mu
sic
Hal
l
Spac
ious
. Thr
ee b
ars
and
larg
e st
age.
Regu
lar
loca
l, reg
iona
l, and
nat
iona
l sh
ows.
M-F
: 4pm
-unt
il, Sa
: 11a
m-u
ntil
912
.233
.119
2
3
07 W
. Riv
er S
t.A3
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
erv-
ing
larg
e br
eakf
ast,
lunc
h an
d di
nner
se
lect
ions
. Fam
ous
for
nigh
tly k
arao
ke.
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
G6
Mo
on
Riv
er
Bre
win
g C
o.
Casu
al c
onte
mpo
rary
atm
osph
ere
serv
ing
ecle
ctic
Am
eric
an fa
re. L
arge
be
er s
elec
tion
with
hou
se b
rew
ery.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m,
Su
: 11a
m-1
1pm
912.
447.
0943
21
W. B
ay S
t.B5
What exactly is a bar? Is it any place that has a physical bar which you can sit at? Does it have to be a full bar or does just beer count too? What about a wine bar? Sake bar? Bar and grill? Well FED strives to give you the most accurate and complete listings possible, but we need your help. If you feel your bar should be included in the Well FED Bar Guide, contact us on
Facebook or shoot an email to [email protected]
ayo
u C
afe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
se
afoo
d. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m
912.
233.
6411
14
N. A
berc
orn
Ram
p
B7
J.J.
Bo
ne
rz
Larg
e ba
r an
d Am
eric
an fa
re s
erve
d in
an
upb
eat a
tmos
pher
e w
ith s
erve
rs in
re
d co
wgi
rl bo
ots.
M-S
a: 11
am-3
am ,
Su: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.B5K
evin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng
ever
y ni
ght.
Men
u fe
atur
es c
lass
ic
Amer
ican
and
Irish
fare
.
M-S
a: 11
pm-3
am,S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.B4
Mu
rph
y’s
Law
Iri
sh P
ub
Auth
entic
Irish
pub
. Wee
kly
ente
rtai
nmen
t. Li
ve r
ugby
bro
adca
sts.
Lim
ited
food
men
u.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912
.443
.085
5
409
W. C
ongr
ess
St.
D2
map
on
pg. 4
8
Mir
age
Cont
empo
rary
Med
iterr
anea
n m
enu.
Intim
ate
casu
al s
ettin
g. E
xpan
sive
bar
with
late
nig
ht h
ooka
h lo
unge
. Out
door
se
atin
g al
so a
vaila
ble.
Su-W
: 5pm
-12a
m, T
h-Sa
: 5-2
:30a
m
912.
236.
5464
20 E
. Bro
ught
on S
t.
D6
Co
ng
ress
Str
ee
t S
oci
al C
lub
Larg
e ou
tdoo
r ba
r an
d pa
tio.
Rela
xed
yet
upbe
at a
tmos
pher
e, w
ith o
ccas
iona
l live
m
usic
. The
re a
re 2
indo
or b
ars,
with
big
sc
reen
tvs,
pool
tabl
es, d
art b
oard
s, an
d a
foos
ball
tabl
e.O
pen
Ever
yday
11a
m-3
am91
2.23
8.19
85
4
11 W
. Con
gres
s St
.
D2
Max
we
ll’s
Casu
al in
timat
e at
mos
pher
e. Ta
pas,
light
fa
re a
nd d
esse
rts.
Exte
nsive
win
e an
d dr
ink
list.
Kitc
hen
open
till
mid
nigh
t.
M-T
h: 5
pm-2
am, F
-Sa:
5pm
-3am
Su: 1
0am
-2pm
912.
349.
5878
1
09 Je
ffers
on S
t.
D3
Well FED 75
O’C
on
ne
lls
Iris
h P
ub
Trad
ition
al Ir
ish p
ub th
at c
arrie
s al
l Iris
h w
hisk
ey a
vaila
ble
in th
e st
ate
of G
A,
occa
ssio
nally
feat
ures
live
Irish
mus
ic.
M-T
u: 4
pm-C
l, W-S
a: 3p
m-3
am
912.
898.
9001
4
2 D
rayt
on S
t.C3
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 4
8
MiD
tow
n
sou
tH
siD
e m
ap o
n pg
. 56
So
uth
sid
e B
illi
ard
s C
lub
Leag
ues
Mon
day-
Thur
sday
. Lar
ge
spac
ious
env
ironm
ent.
Lots
of t
able
s. M
enu
incl
udes
sta
ndar
d ba
r fa
re.
M-T
h: 1
1am
-1am
, F-S
a: 11
am-2
am,
Su: 1
pm-1
am91
2.92
5.53
98
13
051
Abe
rcor
n St
.
L2
Ro
oft
op
Tav
ern
in
Cit
y M
ark
et
Mod
ern
bar
with
dai
ly ha
ppy
hour
and
drin
k sp
ecia
ls. W
eeke
nd D
J for
dan
cing
and
onl
y de
signa
ted
smok
ing
sect
ion
in d
ownt
own.
912.
994.
2291
30
9 W
. Sai
nt Ju
lian
St.
C3
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar
fare
.M
-F: 1
1:30
am-2
am, S
a: 3p
m-2
am,
Su: 1
2:30
pm-1
2am
K10
912.
354.
8288
7360
Ski
daw
ay R
d.
Wo
rld
of
Be
er
Choi
ce o
f 500
Bee
rs fr
om a
roun
d th
e w
orld
. New
Bee
rs e
very
wee
k an
d di
ffer-
ent l
ocal
live
mus
ic a
cts.
M-F
r: 12
pm-3
am, S
a:11
am-3
am,
Clo
sed
Sund
ays
912
.443
.151
5
112
W. B
roug
hton
St.
D7
Ro
gue
Wat
er
Two
stor
y hi
stor
ic lo
ft w
ith a
rel
axed
atm
o-sp
here
that
feat
ures
intim
ate
indo
or a
nd
outd
oor
seat
ing
and
a fu
ll ba
r.
M-F
: 11a
m-3
pm, W
-Th:
6pm
-9pm
F-Sa
: 6pm
-10p
m
912.
349.
1549
38
MLK
Jr B
lvd
D1
Fo
rm
Alth
ough
not
act
ually
a b
ar, t
his
carr
yout
w
ine
and
gour
met
food
s sh
op h
as
beco
me
wel
l kno
wn
for
its a
fford
able
se
lect
ions
and
mon
thly
win
e di
nner
s.
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Po
ur
Larr
y’s
In C
ity M
arke
t. N
ight
ly sp
ecia
ls. B
eer
pong
. Live
ent
erta
inm
ent.
M-S
u: 5
pm-u
ntil
912.
232.
5778
20
6 W
. Sa
int
Julia
n St
.
C3
Rail
Pu
b
Hist
oric
dive
bar
. Reg
ular
drin
k sp
ecia
ls.
Lim
ited
men
u. Fr
ee w
ings
hap
py h
our
on
Frid
ay. K
aroa
ke o
n 2n
d flo
or W
ed. &
Th.
M-W
: 3pm
-3am
, T-S
a: 1p
m-3
am
912.
238.
1311
4
05 W
. Con
gres
s St
.
C2
De
w D
rop
In
n
Cozy
loca
l bar
. Lon
g ha
ppy
hour
. Dar
ts,
Texa
s H
old’
em, a
nd K
arao
ke.
M-T
h: 2
pm-1
1pm
, F-S
a: 2p
m-2
am,
Su: 1
2pm
-9pm
912.
927.
9757
1143
2 A
berc
orn
St.
L3
Six
Pe
nce
Pu
bCa
sual
Eng
lish
pub
with
cla
ssic
hist
oric
se
tting
. Eur
opea
n in
fluen
ced
pub
fare
an
d sp
ecia
lties
.M
-Th:
11:
30am
-12a
m, F
-Sa:
11:3
0am
-2a
m, S
u: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
G6
Tail
gate
Sp
ort
s B
ar
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
-le
ctio
n of
sta
ndar
d Am
eric
an fa
re. L
arge
se
lect
ion
of b
eer
and
liquo
r.M
-Sa:
3pm
-3am
, Su:
12:
30pm
-2am
912.
921.
2269
1121
5 A
berc
orn
St.
L4
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fa
re a
nd b
ar fo
od s
tand
ards
. Dai
ly sp
ecia
ls. S
pacio
us s
port
s ba
r at
mos
pher
e.M
-Su:
11a
m-1
2am
912.
352.
2933
1
0 Ea
st B
road
St.
D12
Se
ed
Eco
Lo
un
ge
Casu
al in
timat
e at
mos
pher
e. Ec
o-fr
iend
ly ba
r se
rvin
g co
ntem
pora
ry s
peci
altie
s.
M-S
a: 5p
m-3
am
912
.349
.510
0
39
Mon
tgom
ery
St.
D2
Pin
kie
Mas
ter’
sA
clas
sic d
ive b
ar th
ats
been
ope
n fo
r m
ore
than
50
year
s, P
res.
Jimm
y Ca
rter
ga
ve a
spe
ech
whi
le s
tand
ing
atop
the
bar
on th
e be
half
of h
is fr
iend
and
the
orig
inal
pro
prie
tor “
Pink
ie”
Mas
terp
olis
.M
-Sa:
5pm
-3am
912.
238.
0447
3
18 D
rayt
on S
t.
H7
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Larg
e dr
ink
sele
ctio
n in
clud
ing
mex
ican
bee
rs.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
.905
0 2
17 1
/2 W
. Bro
ught
onD4
Cap
on
es
Bil
lard
sSp
acio
us b
illiar
ds b
ar a
nd g
rill. L
arge
la
te n
ight
men
u . L
unch
spe
cial
s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
3pm
-12a
m91
2.35
4.48
48
110
0 Ei
senh
ower
St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912
.335
.595
6
452
3 H
aber
sham
St.
E8
Th
e S
pare
tim
eO
pen,
activ
e an
d ex
pres
sive
soci
al s
pace
. Se
rvin
g al
chem
ic c
ockt
ails
, old
wor
ld w
ines
, cr
aft b
eers
and
Nea
polit
an-s
tyle
piz
zas.
DJ a
nd L
ive M
usic
- ca
ll to
find
out
mor
e.
M-W
: 5pm
-12a
m, T
h-Sa
: 5pm
-3am
912.
232.
7094
36
MLK
Jr. B
lvd.D1
Re
tro
on
Co
ng
ress
Casu
al, e
asy
goin
g at
mos
pher
e th
at o
c-ca
siona
lly fe
atur
es li
ve m
usic
. Equ
ippe
d w
ith a
full
bar,
larg
e fla
t scr
eens
, and
a
danc
e flo
or.
M-S
a: 5p
m-3
am
912.
544.
0371
12
5 W
. Con
gres
s St
.
D4
Sav
an
nah
Sm
ile
s
Du
eli
ng
Pia
no
Bar
Fest
ive c
asua
l sal
oon
atm
osph
ere.
Due
l-in
g Pi
anos
. Pop
ular
for
spec
ial o
ccas
ions
W-F
: 5pm
-3am
, Sa:
5:30
pm-3
am,
Su: 5
:30p
m-2
am 9
12.5
27.6
453
3
14 W
illia
mso
n St
.
B2
76 Well FED
Pe
g L
eg
Pe
te’s
Rece
ntly
re-o
pene
d un
der
new
m
anag
emen
t thi
s di
ve b
ar fe
atur
es
oc
casio
nal l
ive m
usic
and
kar
aoke
nig
hts
as w
ell a
s ni
ghtly
drin
k sp
ecia
ls.
W-S
a: 5p
m-T
ill C
lose
912.
856.
8076
3
03 W
Riv
er S
t.
A3
We
t W
illi
e’s
The W
orld
’s G
reat
est D
aiqu
iris,
beer
, a
larg
e co
llect
ion
of d
elig
htfu
l cas
ual f
are
and
mor
e; Ka
raok
e M
-W, D
J F-S
. VI
P ro
om, d
ance
floo
r, TVs
M-T
h: 1
1am
-1am
, F-S
a: 11
am-2
am,
Su: 1
2:30
pm-1
am
912.
233.
5650
1
01 E
. Riv
er S
t.B7
H i sto r ic D i st r ictB a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 2
4
San
d B
ar
Dar
ts, P
oker
, foo
sbal
l. Lar
ge s
elec
tion
of s
andw
iche
s an
d pa
nini
s. Su
shi o
n W
edne
sday
s.
M-T
h: 5
pm-3
am, F
-Su:
3pm
-3am
912.
786.
8304
1
512
Butle
r Ave
.
M10
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
r-rit
os s
erve
d in
a s
paci
ous
spor
ts b
ar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd
Kara
oke.
M-S
u: 1
1-3a
m91
2.78
6.71
76
1516
But
ler A
ve.
N9
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty
pizz
as, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, and
mor
e.M
-Su:
11-
12am
912.
786.
5900
1213
Hw
y. 80H
6D
oc’
s B
ar
an
d G
rill
Live
ent
erta
inm
ent o
f Frid
ay a
nd
Satu
rday
s. Th
e on
ly bu
mpe
r po
ol ta
ble
in Ty
bee.
Lim
ited
bar
men
u.M
o-Sa
: 12p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
.550
6
1
0 Ty
bris
a St
.
N9
ty
bee
isl
an
D m
ap o
n pg
. 62
Be
nn
y’s
Serv
ing
brea
kfas
t ite
ms
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898.
4257
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fax,
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hap
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you
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form
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in t
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Tu
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raft
brew
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mbi
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ting.
M-T
h: 1
1am
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-Sa:
11am
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m
Su:1
1am
-10p
m
912
.472
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4
13
11 B
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.
M10
We
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food
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ach.
Su-T
h: 9
am-1
am, S
a: 9a
m-2
am
912.
786.
6511
16
Tybr
isa
St.
N9
Well FED 771
T H E A W A R D - W I N N I N G , O R I G I N A L U L T R A - P R E M I U M T E Q U I L A
F R O M T H E L E G E N D A R Y C A S A H E R R A D U R A , E S T . 1 8 7 0 .
HERRADURA_WELLFEDSAVANNAH_FP.indd 1 7/26/12 1:14 PM
Open Tuesday to Saturday 11am to 11pm2430 Habersham St., Savannah, GA • (912) 234-5885
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MONDAY, DECEMBER 104