well fed savannah august 2011
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feed. eat. drink.Th e L a rgest DI N I NG & BAR GU ID E covering Savannah & the Islands
MAPS Details
Descriptions
OVER300LISTINGS
TakE ONE! IT’S FREE!
Go InsideA Beehive!
Pet-FriendlyDining in Savannah &the Islands
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Contents August 2011
Maps. Details.
Descriptions.
New Listings
pg. 37
Bar Guideth
e
FeeDGardening Tips for preserving the summer’s harvest
Buzz about Bees Go inside the hives at Oatland Island Wildlife Center
Cooking with Coffee Culinary applications with recipe for Coffee Cardamom Chicken
12
18
16
eat
DrinkWine savannah sommelier’s top picks forfine whites under $20
58
pg. 60
Community Spotlight Kids get a healthy start at Best Academy in midtown
21
The Well FED Pet Hot spots to dine with your dog
25
Foodie’s Feature Chef Matt Roher’s Blue Grass BBQPLUS recipe for Summer Succotash
28
Restaurant Spotlight Elizabeth on 37th celebrates 30 years in Savannah!
34
Top view of an open beehive at Oatland Island Wildlife Center. To view more and go behind the scenes of the photoshoot, visit our Facebook page at:www.facebook.com/wellfedsavannah
Dining Guide
08 | Volume 1 Issue 10 | 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
- Rene Teran
It won’t be long before this heatwave subsides and we all start breathing a little easier. I welcome the days of being able to sit outside on the porch without breaking a sweat and seeing more passersby on foot and by bike. (My own has been in the shed for over a month now.) My hopes are that this issue will act as a bit of inspiration for our readers to get out there and try something new, get a bit more active, or simply come on out of the a/c and at least into the shade for a lil while.
This month we have some great tips on preserving the summer harvest, from our local garden guru, Kelly Lockamy; Annie Quinting from Oatland Island takes us into the beehive (and noone gets stung!); Then we decided to resvisit our neighbors at Best Academy. We actually featured them in our very first issue of Well FED (back when it was in black and white) and decided it was time to check on the garden and give them the full color treatment!
Our friends at the Grateful Hound have been helping us with the pet section and had quite a nice time covering some of their favorite pet friendly dining spots. Whitney and I have already started to retrace their steps with our own dogs and I definitely agree that they have put together a great list.
Also, be sure to check out our recipes this month from Scott Miller and Chef Matt Roher. Roher recently opened up a new BBQ joint in Bloomingdale that we plan on enjoying soon for their next concert. (Schedule on page 30)
Finally, we would like to congratulate Elizabeth on 37th as they celebrate their thirtieth year of business. Photographer William (Tree) Chambers got some great shots of owners Greg and Gary, (page 34) who have been such great supporters of Well FED from early on.
To all our supporters, we thank you all so much from the bottom of our hearts. We never thought that this publication would grow as fast as it has, but because of all of you, ...well, let’s just say that we have all been Well FED!
Publisher's dish
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 LockamyAnnie QuintingNatalie von LoewenfeldtScott MillerMaggie GranquistAly MoritaDavid GignilliatKevin Smith
Creative DirectorWhitney Johnson
Contributing Artists M’Elena HolderMurphy Basore Roque Jean
DistributionBryson JohnsonSarah ShattlsDavid Wanzie
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) 480-0241
www.wellfedsavannah.cominfo@wellfedsavannah.com
Consulting EditorJessica Leigh Lebos
acebook!Follow us on
Contributing PhotographersWilliam ChambersWhitney Johnson
Summer is moving right along...
Accounts Jennifer Restivo Christine Conaway
witter!
Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.
Cover Photo Photo: William Chambers Model: Matthew Roher Jr
for a chance to win prizes!
FEED
> Savor the flavor of summer all year long by learning to preserve your own fresh fruits and veggies.
12 Well FED
e can grow food year-round here in our Deep South climate, so why bother to preserve the harvest when we can harvest
from our gardens all the time? I don’t know about y’all, but I like to add a can of tomatoes to my winter stews, blueberries in my smoothies in months other than June and July, and I especially enjoy fig preserves on my winter toast. Yes, eating seasonally is ideal on every level, from energy consumption to nutritional value, but let’s face it—a diet of collards, radishes and turnips can get pretty tiring by mid-January. Learning to preserve your harvest (or a local farmer’s harvest) increases our local food security, decreases fossil-fuel consumption of transporting out-of-season foods, and boosts the local economy, among many other intangible benefits including the self-satisfaction of gazing at rows of beautiful food in clear glass jars (no BPAs to worry about here! See the July Well Fed issue on that subject.)
So what about the nutrient loss? Unless your fresh produce is eaten within 72 hours of harvest, you’ve already lost 15-60% of its original nutritional value; canned vegetables lose about 20% through the preserving process. So yes, eat freshly harvested produce year-round, but don’t hesitate supplementing with your own freshly harvested and preserved produce. Besides that, if you don’t count your labor of love in growing and preserving your food, it costs half the amount of store-bought food. And that statistic doesn’t even account for your own produce being organically grown, which adds a huge value tag on many levels. According to a UGA pamphlet on canning, if properly handled, home-canned freshly harvested vegetables are higher in nutrient content than most grocery stores’ “fresh” produce! How long do you really think it takes to get produce from the fields in California to the shelves of your local grocer? So when
considering canning the bounty of summer crops, make sure you know exactly how fresh the produce is, either by harvesting it yourself from your own garden, from a pick-your-own farm, or ask the farmer at the market when he/she harvested the crop you’re buying. At the farmer’s market, you can often arrange a week ahead of time to buy a case of freshly picked tomatoes, peaches etcetera. They’ll appreciate knowing they already have a case sold for the next market day!
Preserving food inhibits the natural ripening activity of food enzymes, by either removing water (dehydration), or removing oxygen (canning), so that bacteria, yeast and mold organisms cannot degrade the food. However, nutrient content such as vitamins A, C and riboflavin decrease with long storage times, so eat your preserved food by the time it comes around to harvest that food again—and start the cycle all over.
Following are brief descriptions of two food preservation methods: canning and drying. Fermenting might have to have an article on its own next month! These methods offer a way to store food without reliance on electric energy so that when the electricity goes out in stormy weather you don’t run the risk of losing your preserved food. I won’t attempt to describe all processes here; rather, I’d like to give a glimpse of what it all entails so you can feel inspired to take a class, learn from a book, friend or relative about your methods of choice.
There are two processes for canning. For tomatoes and fruits that are high in acid content or for recipes that add acid such as lemon or vinegar, steam or water bath is used. Use pressure canning for low-acid foods, which are basically all the rest. Blanching the food stops the enzymes that cause fruits and vegetables to ripen, helping to preserve the color and texture during storage. The food is washed, blanched, peeled, cubed, sliced or left whole, heated in a sauce pan and sealed in jars to then be processed in the appropriate canner.
months. The cost of buying or making the dehydrator is the biggest capital outlay. I highly recommend a solar dehydrator to save energy and money in the long run. Make it yourself—Google can be your best friend in finding designs, and You Tube has lots of demo videos on the subject.
The University of Georgia Cooperative Extension service has pamphlets available online and through their office in the Old Court House on Bull St. The Savannah Urban Garden Alliance (SUGA) is offering four classes on food preservation through the W. Broad St. YMCA’s Growing Edge Educational Garden in August (13th & 27th) and September (17th & 24th). I will be teaching canning and fermenting, and David Malpass will be teaching dehydration and demonstrate the construction of a solar dehydrator. Look for upcoming events by signing on to Facebook pages of the Savannah Urban Garden Alliance and Transition Town Savannah. We’ll create event pages for you to sign up on, and the class will be held only if ten or more people attend (donation-based fee.)
Shelf life is one to two years, the pressure method having the longer storage life. Canning requires basic kitchen supplies and will cost about $75–$100 for the steam or water canner or $100+ for a pressure canner and $8-10 for 12 jars. However, these materials are re-used year after year so they can be considered “capital costs.”
There are several steps in the dehydrating process to follow. Wash, blanch, peel or not, and slice thinly and evenly, then dip in an ascorbic acid solution to further preserve the color and texture. Syrup dips can also be used to make candied fruits. Spread produce on drying racks in dehydrator, watch and wait 2–10 days depending on moisture content and size. Conditioning the dried foods is the last step and consists of putting dried foods in an airtight container for several days, allowing the remaining moisture to be evenly distributed throughout the batch, watching for condensation, and re-drying in the dehydrator if condensation appears. Finally, store food in air-tight containers. Shelf life depends on storage temperatures, moisture content, and light. A safe rule of thumb is 6–12
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When I started working at Oatland Island Education (now Wildlife) Center in 1995, the second and third floors of the 75+ year-old
main building were used for storage. Most of the stuff was junk, but I found a pile of beekeeping equipment stored in trash bags on the third floor. There was a stack of hive boxes out by the garden area where we taught children about how people keep bees and use the honey as
sweetener, but the hive was empty. I got to thinking that Oatland Island should have bees. And that’s where this journey began…
Not too long after that I read an article about Ted Dennard, owner of Savannah Bee Company. I decided to contact him to see if he would come out
and tell me what the piles of beekeeping equipment were and what I needed to get started. He was very gracious and dedicated many hours going through the
equipment and teaching me what it was, what I needed to add and about beekeeping in general. It was a serendipitous encounter because Ted ended up working at
Oatland as a naturalist, and together we got the Oatland apiary started. Later, he housed his fledgling company there.
Looking back on it now, it seems so odd that I would have gotten involved with bees, but I wouldn’t trade it for the world. Honeybees are such
wondrous creatures. When I pull a frame from the hive, I’m mesmerized just watching them. Their calming buzz, their fragile wings fanning, their
little bottoms hiked in the air wafting pheromones, their dances that tell the others the secrets that only they know…amazing!
They perform their duties without question. Everything they do is for the survival of the colony. They work themselves to death,
literally. A worker bee will live six weeks in the summer. When they come out of their cell (cocoon), they enter the work force by starting
with menial, but necessary, tasks. First, they’re “housekeepers”—cleaning cells and taking out the garbage. Then they become “nurses”—feeding the
larvae. Next, they’re “waxmakers”—building honeycomb, capping brood cells and finished honey. Then they’re promoted to “guard bees”—protecting the hive from predators. Finally, they graduate to “foragers” or “field bees”—the ultimate
position of responsibility, other than the queen, who is the egg-laying machine.
The queen’s responsibility is to lay eggs (up to 2,000 a day!) and thereby build the colony of workers so that they can store as much honey and pollen
as possible to keep the colony alive through the dearth months. Workers are incomplete females and generally do not lay eggs, although occasionally
there can be a “laying worker,” an indication of a queen-less hive and a detriment to the colony as a whole. Then there are the drones, or males. They only have one job—servicing queens from other hives.
The Buzz about Bees
by Annie Quinting
They do not have stingers and cannot feed themselves; nurses have to feed them. When cold weather comes, the workers boot them out because they don’t want to waste their energy or resources on caring for the drones during the winter.
Today, honeybee colonies face many threats, which magnify the importance of beekeepers. Beekeepers must be constantly vigilant about monitoring parasites such as Varroa mites, small hive beetles and wax moths, all of which can decimate a colony if not kept in check. Other threats come from viruses and fungi, which cause various brood diseases. The most recent threat is called Colony Collapse Disorder (CCD). There are many theories about what might cause CCD: it might be pesticide toxicity, a virus or malnutrition, but one thing is for sure—when the cause is identified it will be one more thing on the beekeeper’s checklist.
Since it is much more difficult to be a beekeeper now than ever before, why bother? The most important reason is that 30% of everything we eat is a dependent upon honeybee pollination. This includes most fruits and nuts as well as a good many vegetables that adorn our plates. Even indirectly they help us by pollinating crops such as alfalfa, which is a major food source for livestock. Think of it this way: If honeybees ceased to exist, when we ordered a hamburger at our favorite joint, all we’d get is an empty plate—no ketchup, mustard, lettuce, bun, tomato, onion, cheese, or meat!
Of course there are other benefits, not the least of which is that liquid gold called honey. Honey is the best-known product made by honeybees. They create it by sucking up nectar from flowers, which goes into a “honey stomach” where the bees add special enzymes. When the honeybees return to the hive, they regurgitate (I love to tell the kids that after they’ve tasted it!) the nectar and place it in the honeycomb cells.
Because nectar is mostly water, the bees fan the honey with their wings to dehydrate it. When it has dehydrated sufficiently, they build wax caps over the cells to encase the honey. They will later use it as a food source (carbohydrate) for themselves and the larvae. Their protein source is the pollen they collect, which they also store in the comb. Honeybees are the only bees that actually overwinter in colonies, and therefore they must store food in their “pantry” for the winter. In actuality, they don’t use all the honey they store, and that is why beekeepers can take a portion of it, but they must leave 20-30 lbs.
(the amount depends on the region) for the bees to survive on.
Other products that we can utilize are beeswax, pollen, propolis (a natural antibiotic), royal jelly,
and bee venom. Each of these gifts from the hive has health benefits that cannot be rivaled by even the most costly manmade creations.
So, the next time you see a honeybee in your yard, don’t scream and swat. Instead, give her thanks, for she is working very hard and will give you gifts that will enrich your life.
Annie Quinting is a naturalist at Oatland Island Wildlife Center.
711 Sandtown Road Savannah, GA 31410 oatlandisland.org
Open 7 Days a Week 10 am - 4 pm (912) 395-1212
Don’t let your child come to school with Doritos at Best Academy—they’ll go right in the trash. Bob and Nancy Isaacson, the owners of the small private preschool, are committed to teaching healthy eating as part of their curriculum. Junk food doesn’t make it past the door. And as part of the tuition, Best serves freshly-prepared, vegetarian meals to all of their students—the only preschool in the area to offer such a service.
For years, scientists have been reporting that what kids eat effects how they learn. More parents and politicians have gained awareness about early childhood nutrition and have taken action regarding unhealthy items on local school menus, but the focus seems to be on schools for kids 5 and older. The Isaacsons saw a niche that needed to be filled for younger children in daycare, from birth to five years old.
“ If you are going to make an impact in someone’s life, there is a distinct advantage at this age,” explains Bob.
The Isaacsons never expected to run a preschool of any kind. Nancy was a stay-at-home mom, raising four girls. Bob owned restaurants and properties in Atlanta and Savannah and is a practicing attorney. The family has always been mindful of civic opportunities, however, and when they rented one of their properties in Savannah’s Victorian district to a daycare, they noticed a positive effect on the surrounding community. Loitering on the street corner went down and the area seemed more family-friendly, sprouting the idea that daycares are good business for neighborhoods.
Then Bob spotted a huge but mostly unused playground attached to a church in a different neighborhood where they owned property. The neighborhood (along the Waters Avenue redevelopment corridor) was perfectly situated for the diverse student body they
were hoping to serve. He approached the church, and the minister had long thought a daycare would be a perfect fit for the building used for meetings and Sunday school and connected to the church playground. The church agreed to rent the space to the Isaacsons, and Best Academy was born.
They learned quickly that the Academy would take more than a good idea to sustain it. In the restaurant business, Bob had always hired someone else to run the show. This time, Nancy was took the helm. She knew there was a need to fill and that most schools did not offer their students freshly-prepared, healthy meals.
By Natalie Vonloewenfeldt
It was also important for the school to be affordable, progressive and diverse. So they went to work rehabilitating the building, improving the playground, hiring an experienced staff and planning meals. There was a learning curve, but they eventually found the rhythm.
“ We found out that it is really all about the teachers,” says Bob. “If you have great teachers, you get great results—just like when you are operating a restaurant, it’s all about the chef.”
The healthy menus play an important part. Rice, pasta, quesadillas with cheese, fruit spread instead of jelly, all-natural peanut butter and lots of fresh fruits and vegetables are staples. The vegetarian emphasis is less about not eating meat than it is about the kids learning to eat—and like—what’s most nutritious. Parents may look at the menu with spinach pizza on it and say “My child won’t eat that,” but the Isaacsons report that they have few problems with picky eaters.
Best’s academic curriculum is loosely based on a science curriculum called ScienceStart!, but the teachers have a lot of freedom to tailor their classes to the students’ particular needs.
“ No matter what, all children still need their ABC’s, 123’s, colors and shapes,” Nancy says. “We have no interest in being babysitters; we are always engaging them. If a teacher is changing a baby’s onesie she might say, ‘we are taking off your blue onesie and putting on your yellow onesie.’”
Food is just another way to engage the kids. The school has an organic garden that parents help plant twice a year. The students tend the garden by weeding, watering and finally harvesting—they are amazed to see the plants grow from a tiny seedling to a food source. Plus, they can eat right out of the garden since no pesticides, herbicides or fertilizers are used, only soil donated by Longwood Plantation that’s brewed from organic compost.
As they get older, the children become involved in preparing the meals as often as possible. The measuring and mixing in cooking is often used to introduce children to science, but at Best Academy it’s also about teaching kids where their food comes from. This week, the kids filled ravioli with a butternut squash filling for lunch. Bob makes pancakes with them some mornings.
“They love to crack the eggs,” he says with a broad smile.
Contact Best Academy for more info:1010 East Duffy StreetSavannah, GA 31401-7118(912) 335-7123
he statement that coffee is culinary is one I have borrowed from the administrator of one of the
largest forums on the internet specifically focused on many aspects of coffee: brewing, grinding, making espresso, roasting, locating local shops, equipment reviews and many other topics. The idea that coffee is more than a utility for caffeine delivery interests me tremendously. I attended culinary school and worked in the hospitality industry for a number of years long before I became focused on high quality specialty coffee roasting. As I began to explore coffee and the huge variety of flavors that can be found in coffee from different regions, I was reminded of the training and education we received in school regarding wine. There are parallels in the coffee world: growing regions, bean varietals, farming methods, and brewing methods all make a difference in the final tasting experience. Another really interesting aspect of coffee, is its use in culinary applications. Almost anyone who has tried more than one brownie recipe has likely encountered coffee as an ingredient. Most of the brownie recipes I have seen suggest using instant coffee granules. The purpose of coffee being added to recipes where chocolate is a featured flavor is that coffee intensifies and enhances the chocolate. My experience with coffee
and in the kitchen has convinced me of something a culinary school instructor was fond of saying, “You cannot make chicken salad from chicken scratch.” The point being is to use the best possible fresh ingredients you can afford to get the best results. When it comes to instant coffee, if you price it per ounce, it is expensive in addition to probably not offering the best flavor you could get from simply using finely ground coffee. We regularly grind coffee for recipes in our shop to fine powder like what is used for Turkish coffee to use in recipes with great success. The use of coffee in sweet dishes is fairly common and there are numerous sources for ideas. What has always been more interesting to me is how coffee can be used as a savory component to best show how it enhances a dish. Many people who grew up in this area or other parts of the South are familiar with redeye gravy. Since coffee is the main component of redeye gravy, it is safe to say coffee actually is a savory component with which we are acquainted. Coffee based spice rubs, marinades and sauces are excellent ways to use to enhance meat, seafood and chicken. If you have a favorite spice rub for meat and want to see how coffee can add another dimension to your cooking you could simply substitute coffee for some of the paprika that is so often a major part of many spice mixtures. Coffee adds a savory depth of flavor that is pleasant without being overpowering.
COFFEE ISCULINARY
Well FED 21
- continued on next page
by Scott Miller
Using coffee as part of the liquid in a BBQ sauce is also another way that coffee can contribute to a meat based dish. When I began to experiment with using coffee in both bean form and liquid I was able to better appreciate the great versatility that coffee brings to the table outside of simply enjoying it as a beverage. Here is a simple recipe for Coffee Cardamom Chicken and a tasty Tomatillo sauce if you want to experiment with coffee as part of a savory dish. Bon Appétit!
TOMATILLO SAUCE
INGREDIENTS: 12 oz. tomatillo, husks removed2 ea. jalapenos (stemmed)1 medium white onion, peeled & roughly chopped4 cloves garlic, peeled1 tbsp. vegetable oil1/4 cup cilantro leaves and stems, chopped12 oz. chicken stocksalt & pepper, to taste
DIRECTIONS: Heat a cast iron skillet over high heat. Grill tomatillos, jalapenos, onion and garlic in skillet, occasionally turning to toast all sides, for about 5 minutes. There should be some charring of the ingredients; this adds to the savory flavor of the sauce. Put the ingredients from the skillet into a blender, add cilantro and puree until smooth. Heat the vegetable oil in a deep saucepan over medium heat. Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes. Add chicken stock, season with salt and pepper, and lower heat to medium low. Cook, stirring occasionally, until sauce thickens, about 30 minutes.
INGREDIENTS: 8 tablespoons coffee, ground
1 teaspoon black pepper, ground1 teaspoon cardamom, ground
Zest of one lime4 chicken breasts
COFFEE CARDAMOM CHICKEN
DIRECTIONS:Preheat oven to 375° F. In a large bowl, mix together the coffee grounds with the pepper and cardamom and the zest. Coat chicken on both sides and place in a glass or ceramic dish. Cover and refrigerate to marinate for at least one hour. To cook, remove the dish of chicken from the
refrigerator and place in the oven to bake for 30 minutes or until chicken breasts are no longer pink. Serve with homemade tomatillo sauce (recipe below).
Scott Miller is the owner of Ogeechee River Coffee Co. Located at 4517 Habersham Street (912) 354-7420
With a plethora of hidden gems to choose from, it’s easy to turn mealtime into a new Savannah adven-ture with your best friend.
It is no secret that Savannah is a dog-friendly city. From the multitude of dogs that regularly romp in the city parks and squares, to the water bowls lined up out front of downtown shops, Savannah’s love for its canine friends is clear. Perhaps nowhere more can Savannah’s enthusiasm for its dogs be seen than in the numerous dog-friendly restaurants that the city has to offer.
Classic downtown destinations such as Mellow Mushroom, J. Christophers, Wild Wing Café, Vinnie Van Go Go’s and The Olde Pink House are well known for catering to their canine clientele. Stroll by any one of these restaurants during mealtime and it’s a safe bet that you will see some dogs relaxing and enjoying a day out with their family. However, Savannah is also home to some off-the-beaten-path restaurant gems where both you and your best friend will be made to feel right at home. Whether you are searching for a great breakfast, meeting some friends for lunch, or are in need of a memorable evening on the town, The Hostess City offers something for any occasion. Here are some options you should consider adding to your dog-friendly dining repertoire.
Kicking Back with BBQIf you are like my husband and you enjoy bonding with your dog over your shared love of meat, meat, and more meat, then an evening at Blowin’ Smoke BBQ (514 MLK Jr. Boulevard, Savannah) is right up your alley. In addition to featuring a large amount of covered
outdoor seating, the tables are a nice distance apart, making it easy to keep your dog away from other diners. In addition, the staff has been known to serve complimentary beef bones to their four-legged customers. Live music makes Blowin’ Smoke a hot spot on the weekends (sets begin at 6:45pm), but be mindful that the noise may scare some dogs.
Romantic EveningWho says that a night of fine dining by soft candlelight means that you have to leave your dog at home? At Leoci’s Trattoria (606 Abercorn Street, Savannah), people and their canine friends can leave the city behind and escape to the quiet respite that is Leoci’s large, beautiful and shaded outdoor deck. The staff is comprised of dog lovers, as evidenced by the ice-cold water dishes that are brought to your dogs immediately after being seated. Not only does the serenity of Leoci’s deck
By Maggie GranquistOwner of The Grateful Hound
Illustrations by Bud Kulpecz
With a plethora of hidden gems to choose from, it’s easy to turn mealtime into a new Savannah adventure with your best friend.
create a calm environment where dogs can relax at your feet, but the large grassy area behind the restaurant is the perfect spot for potty breaks or a game of fetch. After dinner, you and your pups can enjoy a walk around Forsyth Park, located just steps from the restaurant.
Casual Dining Near the WaterDelicious treats await both you and your pup at Tortuga’s Island Grille (2815 River Drive, Thunderbolt), where the only thing better than the breezes off of the Intracoastal Waterway is the food. The owners and staff at Tortuga’s are dog lovers, and the restaurant has multiple large dog bowls ready to hydrate your pup. Since mosquitos and gnats are often a problem by the water, the staff keeps plenty of a locally made, all natural bug repellant called “No Natz” on hand. Because it is all natural, it is safe to spray “No Natz” liberally on both you and your dog. Note that Tortuga’s has only limited outdoor seating available, so it is wise to call ahead to make sure there is a spot for you and your dog. After your meal, consider taking your dog for a stroll along the Thunderbolt waterfront or through Bonaventure Cemetery, just a short distance away.
Weeknight MealsEver since coming under new management, getting a table at Sol (1611 Habersham St) has been increasingly difficult. Any restaurant featuring more tables outdoors than inside makes it an ideal spot to bring your dog for a fantastic mid-week meal. Each table has an umbrella and there are plenty of fans to help keep everyone in your party cool. What’s more, there are plenty citronella torches to make sure that the bugs don’t bother you or your pup. The
combination of great food and drinks, plenty of outdoor seating, and an extremely dog-friendly staff makes this an easy and enjoyable place to bring your dog.
Staycation DiningNeed a break from the everyday?
North Beach Grill (33 Meddin Drive, Tybee Island) is the perfect place for both you and your dog to get away from it all. Step on to the deck at this cool little spot located adjacent to Tybee’s North Beach parking lot and you can’t help but feel like you are on vacation. And though you are dining close to the beach, most of the outdoor tables have large umbrellas
to keep you and your pooch cool. Finally, though dogs are famously not permitted on the on Tybee’s beaches, the Tybee Island Dog Park is located just down the street from the restaurant. It’s a great spot for some off-leash fun either before or after your meal.
Yappy Hour! For drinks and food with your dog after work, we suggest Tubby’s Tank House (2909 River Drive, Thunderbolt), located just down the street from Tortuga’s. Tubby’s enormous outdoor porch features a large bar, friendly service and plenty of seating, making it an ideal spot to unwind with your dog in tow. Watch a game on one of the outdoor televisions while your dog tries to nose his way into your stash of free popcorn. And to make sure you dog doesn’t miss out on all of the fun, bring along a Bowser Beer (non-alcoholic doggie beer) from The Grateful Hound to help ensure he lives up to his party-animal potential.
Remember that this is just a small list of some of our favorite restaurants to bring our dogs. There are many other wonderful options that would love to welcome both you and your pooch. So the next time you go out to eat, don’t forget to bring your best friend along and enjoy!
Maps. Details. Descriptions.
New Listings
pg. 37
Dining Guide
eat> Fresh, light, and delicious. try this summer succotash recipe by chef Matt roher
First, it’s going to be local flavors and local ingredients, including meat, poultry, fish and dairy sourced by area purveyors. There’ll also likely be a staff-run organic garden, meaning the vegetables and herbs he uses actually come from the property, not some far-flung exotic locale. And you won’t find the box trucks of the national food distributors making deliveries- Unless they made a wrong turn, that is.
Roher, who has established Cha Bella as the local citadel for ‘earth-to-table’ dining since taking over the East Broad Street eatery in 2007, has adapted his novel approach to the world of smoked and grilled meats, recently debuting his newest venture, Bluegrass BBQ, in Bloomingdale.
“Like a lot of chefs, I’ve always been a big fan of barbecueing, of cooking big primal cuts of meat. It’s always been something of a little private dream of mine to be able to have a little spot where I could just cook and eat,” admits Roher. “I had heard through the grapevine from a few different people that there was a vacant space in front of this really groovy luthier by the name of Randy Wood, and that he was actively looking to get an operator in there to take it over.”
A little investigation confirmed the rumors. The space had been vacant for a while, and even in its few recent cameos as a BBQ spot, the dining experience and ownership had been inconsistent at best. Roher began talking with Wood, something of a legend in the luthier (one who makes stringed instruments) community, and the two just clicked.
Though he wasn’t really looking to expand at the time, it was an opportunity he just couldn’t pass up..
“In fact, we were really poking at it pretty hard to find a reason not to [pursue it], and we just couldn’t,”
28 Well FED
BlueGrass Barbecue&
“wait a second, maybe there’s a better way to do this...”
by David Gignilliat
Bluegrass BBQ officially opened June 13, and the results have been positive. Roher is trying to convert his new local clientele “one plate at a time.”
“I don’t want [guests] in here just because of the [organic] story. I want them in there because the food is killer,” he says.
Like many barbecue spots, the BBQ menu is straightforward - divided among starters, sandwiches, plates and sides - but has the occasional culinary flourish redolent of a classically-trained chef like Roher. For starters, smokey wings and kettle chips (homemade and topped with crumbled blue cheese and pulled pork). Sandwich offerings include homemade sausage, BBQ pork, meatloaf and a grilled summer vegetables, all served with a side. The ‘plates’ come with two sides and cornbread, and include shrimp and fried green tomatoes, pit pork, meatloaf, a ‘kitchen-sink’ style BBQ salad and house-cured country ham. On Friday and Saturdays, guests can enjoy slow-smoked local brisket plates and pastured pork ribs.
A restaurant run by Chef Matthew Roher means many things.
Roher recalls his stints at New York City eateries in the mid-1990s where it almost seemed like a competition to see who in the community get the most creative, rare and exotic ingredients from around the world, without regard to sustainability or the local community.
“We’d have 15 or 20 different countries coming in each day off the trucks … It wasn’t a big deal back then, but when you start to realize the precious resources that we have, the escalating fuel prices, the impact on the local farmers, you start to realize that ‘wait a second, maybe there’s a better way to do this,” he says. -In fact, there was...
From 2002 to 2003, Roher worked at the exclusive Hampton Island resort, 40 minutes outside of Savannah. The property included a 15-acre biodynamic farm, fishing boats and local hunters, meaning he could source nearly all his product autonomously.
“When you get used to working that way, as a chef, you really can’t go back, “ says Roher, who attended the Culinary Institute of America. “I figured, if I’m going to be in this business, and I’m going to feed people, this is the only way I can do it.”
Over the last 10 years, Roher has cultivated relationships with nearby farmers in virtually every product category, an effort that has been bearing fruits -- and vegetables, among other things -- one order at a time.
Green Bridge Farms, based in Guyton and run by Michael Maddox, provides beautiful organic vegetables (“string beans with the leaves still on them and 15 different types of peppers,” Roher mentions fondly).
For his milk and dairy, Roher often uses Southern Swiss Dairy, in Waynesboro, Ga., about 100 miles northwest of Savannah near Augusta. A family-owned and operated milk processing facility, the milk and dairy at Southern Swiss is certified natural and free of chemicals and hormones, and is processed and bottled the same day as it is milked.
On the protein side, for many of his chicken, pork and beef needs, Roher uses Savannah River Farms, run by Kelly and Ben Deen, fourth-generation cattle farmers. He also uses Hope Grows Farm in nearby Sylvania, run by Elliot McGann and Arianne McGinnis, young farmers who met while working for Americorps in post-Katrina New Orleans.
“It doesn’t take a rocket scientist to know that a naturally-foraging pig that’s been fed an all-vegetarian diet and is not pumped full of medicines, chemicals and nitrates, it’s going to be just plain better for your body. It just is,” suggests Roher.
This approach extends to the healthy preparation of classic Southern side items, which traditionally have not been known as a haven for calorie-conscious preparation.
“And many of our sides and other items are not laden down with additional fats or overly long cooking times, and things like that,” adds Roher. “ For example, our string beans are just fresh, bright, crispy and flavorful, as opposed to them either coming out of a metal can or [on the stove] boiling for hours.”
Roher suggests that the late summer in Savannah is an ideal perfect time for home cooking, whether its the classic weekend barbecue with friends or just a solid summer family meal..
“I’d say balance is the whole key, “ says Roher, who harvests okra, collard greens, cabbage, mustard greens, tomatoes, sunflowers and sweet potatoes each Tuesday out of the Bluegrass garden. “If you’re going to do a slow-cooked meat, a barbequed meat or a whole table full of ribs, keep in mind that this time of year, you have an absolutely amazing array of local vegetables at your fingertips, and the grill does really well with them.”
Bluegrass BBQ is located next to Randy Wood Guitars at 1304 US Highway 80 East in Bloomingdale. For more information, call 912-748-0880, or visit: www.bluegrassbbqga.com
Turn the page for Matt’s Succotash Recipe and a schedule of upcoming concerts!
1 cup:Fresh cut corn
1 cup:Fresh local farm pea
1 cup:Fresh okra, chopped to 1/2 in. Rounds
1 cup:Heirloom tomato, chopped to 1/2 in. Chunks
Local arugula, washed chopped,
Fresh picked basil, A few leaves,rough chopped
Quality extra virgin olive oil
Salt and pepper
Procedure:-Blanch your field peas in boiling, salted water for approx 6-7 minutes. Strain and cool.-Blanch your okra in boiling salted water quickly for approx two minutes. You want to make sure they are still bright green. Drain and rinse to cool.-Heat a large sauté pan with approx. 1-2 tablespoons olive oil. Layer in first your corn and stir fry for approx two minutes, then in quick succession layer in peas, okra, tomatoes. Combine and heat thoroughly for approx 1-2 minutes. -Add in arugula, basil and season with salt and pepper and ENJOY!
This is a highly versatile summer dish that seems to go well with just about everything. Use a base for seared, marinated local shrimp, or seafood, or of course with some yummy local pork off the grill!!!
SUMMER SUCCOTASH
AUGUST 13TH, 8PM:
TOWN MOUNTAIN
AUGUST 27TH, 8PM:
THE GYPSY HOMBRES
FOR TICKET SALES AND INFORMATION CALL:
RANDY WOOD GUITARS(912) 748-19301304 E. Highway 80 Bloomingdale, GA.
UPCOMING CONCERTS
If you ask a local where to go for the finest dining experience in Savannah, most people will say without hesitation, “Elizabeth on 37th.”
34 Well FED
by Aly Morita with photos by William Chambers
As a recent transplant from Los Angeles, I’ve been fortunate to indulge in my share of innovative restaurants and gourmet fare. My experience at Elizabeth on 37th eclipsed them all.
One expects great food when visiting a reputable restaurant, yet in the South one can also anticipate a friendly reception for which the region is so famous. There is something to be said about Southern grace and hospitality—a warm welcome, a “Yes, Ma’am,” “Thank you, Sir,” or a friendly smile and easy banter. There is also something to be said about longevity and thoughtful practice—two elements one rarely encounters in the restaurant business.
Elizabeth on 37th embodies all of these qualities. To dine there is not to just simply partake in a fine meal. It’s like visiting someone’s home, except that the person in the kitchen is an award-winning chef (James Beard “Best American Chef” and Forbes “Top 40 Restaurants in America”) and the owners have collected over thirty years of experience in hospitality, epicurean genius and fine wines. Situated on the corner of 37th and Drayton, the turn-of-the-century Greek Revival mansion can seem imposing and grand, but upon entering, a smiling cadre of waiters awaits. At the suggestion of a friend, I was told to ask for Gary to recommend a wine for my dinner, which I did to my kind, pony-tailed waiter.
“Oh. Well, I’m Gary,” my waiter answered.
“Perfect!” I exclaimed, surprised to have met the Gary mentioned by my friend.
It was not until later that I came to find that Gary is actually one of the owners of the restaurant.
Faux pas or not? Despite the accolades and esteemed reputations, owners and brothers Greg and Gary Butch do not rest on their laurels. Every day the two brothers don waiter’s garb, describe with loving detail the specials-of-the-day and welcome guests as they have for the last 30 years. They may fade into the background of Elizabeth’s or among the fleet of waiters, but they are nonetheless present and involved with the daily operation of the restaurant. -Continued on next page.
The Butch Brothers, Gary (below) and Greg (above)
Two Brothers,One Restaurant,30 years of history.
Before local, sustainable, or organic became part of the foodie vernacular, Elizabeth on 37th set the standard in Savannah for fresh, innovative fine dining. Their menu is a solid, inventive representation of Southern fare that makes abundant use of local harvests (Sapelo Island clams, Vidalia onions, Georgia shrimp, coastal grouper) and from their own herb and vegetable garden. Fried, heavy or rich don’t come into play here. Instead, Southern food becomes fresh and delectable while the dining experience remains warm and personal.
A bit of history: In 1981, Elizabeth Terry and her husband Michael moved from Atlanta to Savannah. They bought the old mansion on 37th Street with the intentions of taking her knack for cooking to the next level. She had long entertained family and friends with her innate understanding of food—how to cook with a little panache, which herbs and portions of meat and dairy lent to a memorable dish, and how to marry the fresh vegetables and resources available here in Georgia to create the elements of a wholesome meal. She was, so to speak, the Julia Child of the South—self-taught and full of joy for cooking.
The Terrys set up shop serving only two main course dishes but were an instant success. Savannah hadn’t seen the likes of them before, as the best dining in Savannah at that time was a Chinese restaurant downtown.
Inevitably, the popularity of Elizabeth on 37th precipitated the creation of more entrées. As the menu broadened, the Butch brothers came on board to manage the front of the house.
After a successful run, the Terrys came to Greg and Gary in 1988 to proposition them for the next chapter. During a slow, thoughtful transition, Kelly Yambor, the current Executive Chef, apprenticed under the original Elizabeth. The Terrys moved west, and the brothers and Ms. Yambor continued the legacy.
For more than 20 years, Elizabeth on 37th has retained its standard for freshness and originality set by its namesake. Though their success could afford them lives of leisure, the Butch brothers show up every day with grace and good humor. They continue to participate in Savannah’s community—lending their support to a worthy cause , getting to know the locals, welcoming with equal enthusiasm the SCAD graduate or couple celebrating their first or 50th wedding anniversary.
A gourmet meal can be expected, Southern hospitality anticipated, but what makes Elizabeth on 37th truly exceptional is the excellence they’ve upheld for the last 30 years. Although the original Elizabeth Terry may be gone from the kitchen, Kelly, Greg and Gary continue to maintain the integrity of her cooking and hospitality. Their standard of excellence is delivered every day. —one plate at a time.
“Our pride comes one plate at a time”
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: guide@wellfedsavannah.com
MAps. DETAIls. DEsCrIpTIons.
OVER
250LISTINGS
H istoric District
Midtown / Southside
THE ISLANDS
Starts on page 46
Starts on page 52
Starts on page 38
Dining Guide
photo: neighborhood soul Food in midtown
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
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Well FED 39
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.
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-Su:
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5002
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-Sa:
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6
14
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234.
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321
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ay S
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u: 1
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239.
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232.
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349.
1420
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233.
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790.
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a: 11
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u: 1
2:30
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912.
233.
9626
1
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.M
-Sa:
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, M-S
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233.
2600
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M-S
a: 11
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u: 1
1:30
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912.
944.
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ay S
t.
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Ch
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M-S
u: 7
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912.
236.
7494
12
2 E.
Lib
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St.
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: 4-1
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Th:
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Sa: 1
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231.
0100
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1
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Amer
ican
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238.
1985
41
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elec
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-Th:
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30pm
, Sa
: 5:3
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-11:
30pm
912.
443.
9962
1
10 W
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ian
St.
C4
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list.
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h: 5
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a: 5p
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52
109
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30am
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335.
1754
3
06 U
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:30p
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-Sa:
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912.
443.
3210
321
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St.
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atur
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fare
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-M: 5
pm-1
0:30
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1am
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F-
Sa: 1
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232.
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h: 1
1:30
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, F-S
a: 11
:30a
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233.
3156
2
45 B
ull S
t.
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Sa: 6
pm-1
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232.
3955
225
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.
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C8
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443.
1622
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232.
1565
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: 11:
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-F: 8
am-2
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rary
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osph
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0
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2
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ared
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e se
afoo
d se
lect
ions
.M
-Su:
11a
m-1
0pm
912.
236.
4229
3
13 E
. Riv
er S
t.
B10
$$A
Wil
d W
ing
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al A
mer
ican
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ting.
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ing
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e se
lec-
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of w
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eric
an fa
re.
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h: 1
1am
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a: 11
am-3
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790.
9464
2
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rnar
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. C4
$A
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
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Children’s Menu
Alcohol, beer, or wine available.
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tio a
nd b
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u: 1
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335.
7027
60
6 A
berc
orn
St.
L8A
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al e
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-Sa:
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, Su
: 11a
m-1
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912.
495.
0705
1
1 W
. Lib
erty
St.
H5
A$$
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eam
ing
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e se
lect
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izza
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l di
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osph
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out
door
pat
io
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M-S
a: 12
pm-1
0pm
, Su:
12p
m-8
pm
912.
236.
2744
5
13 E
. Ogl
etho
rpe
Ave
.
F10
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a: 11
am-1
1pm
, Su:
4pm
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rle
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tto
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ition
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alia
n m
enu
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ctio
ns s
erve
d in
an
intim
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and
casu
al s
ettin
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912
.232
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0
44 M
LK Jr
. Blv
d.
D1
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Vin
nie
Van
Go
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York
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rved
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cas
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tic a
tmos
pher
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M-T
h: 4
pm-1
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pm, F
-Sa:
12pm
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Su: 1
2pm
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30pm
912.
233.
6394
31
7 W
. Bry
an S
t.
C3
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al e
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r br
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adSu
-Th:
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m-9
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F-Sa
: 11
am-1
0pm
912.
234.
2433
1
10 W
Bry
an S
t.
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4A
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afe
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wic
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coffe
e, te
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vega
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ooth
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osph
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g lo
cal
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ic c
ompu
ters
and
wifi
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-F: 9
am-6
pm, S
a: 10
am-6
pm,
Su: 1
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-4pm
912.
231.
8100
1
43 B
ull S
t. F6$
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ree
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M-S
u: 1
1am
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912.
233.
1900
22
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ught
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t.
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of ic
e cr
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sw
eets
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sual
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ress
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ting.
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h: 1
0am
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, F-S
a: 10
am-9
pmSu
: 12p
m-6
pm
912
.239
.944
4
19
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rson
St.
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3
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nti
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t B
ean
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al r
elax
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afé
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osph
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l hub
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rian
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ctio
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g lo
cal a
rt a
nd e
nter
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-Su:
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912.
232.
4447
13
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ark
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nue
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al in
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tting
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ndar
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ializ
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hoco
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0am
-5:3
0pm
, Sa:
9am
-5:3
0pm
912.
238.
1150
2
1 W
. Yor
k St
.
$E5
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zen
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ist
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rt w
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ctio
n of
fr
esh
addi
tions
.
M-S
a: 11
am-1
1pm
, Su:
11a
m-1
0pm
912.
816.
4764
1 E
. Bro
ught
on S
t.
E7$
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lery
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ress
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al a
nd c
ozy
cafe
env
ironm
ent.
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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.
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arr
is B
ak
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mp
an
y
Artis
an b
aker
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ith A
mer
ican
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nch
influ
ence
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ason
al o
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lso in
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e lig
ht c
afé
fare
.M
-Sa:
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am-6
:30p
m, S
u: 8
:30a
m-4
:30p
m
912.
233.
6400
102
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ty S
t.
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pher
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ll af
tern
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ble
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erva
tions
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gest
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r af
tern
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tea)
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at: 1
0am
-5pm
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h se
rved
11:
30am
-4pm
912
.239
.969
0
7 E
. Bro
ught
on S
t.
$D
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ce C
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and
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-Sa:
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2.23
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42
212
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roug
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St.
D8
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ni a
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alia
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lato
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Su-T
h: 1
0am
-10p
m, F
-Sa:
10am
-11p
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912.
234.
2344
20
2 W
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nt Ju
lian
St.
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as
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afe
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ing
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riety
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sed
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rage
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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.
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nn
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ates
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g fro
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kes
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eddi
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nd
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ial o
ccas
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them
ed c
akes
.M
-Su:
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m-9
pm 9
12.2
31.8
282
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Par
k C
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d.
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8
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daes
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and
milk
shak
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: 9am
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a: 8a
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: 8am
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2.44
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kitc
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ite. L
ocat
ed in
side
City
Mar
ket.
M-F
: 9:3
0am
-10p
m, S
a-Su
: 9:3
0am
-11p
m
912
.233
.841
1
225
E. R
iver
St.
$B8
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
Well FED 43
Begi
nnin
g of
nex
t lin
e
Fusi
on
EclE
ct
ic
Jazz
’d T
ap
as B
ar
Cont
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rary
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ate
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osph
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m
usic
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u fe
atur
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tern
atio
nally
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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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4A
Kay
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al e
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ss s
ettin
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re. F
amou
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r ta
cos.
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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
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
Tap
as b
y A
nn
a
Nam
ed a
fter
thei
r gr
andm
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r an
d lo
cate
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the
City
Mar
ket.
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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$
Con
tinue
d on
nex
t pa
ge
Map on pg. 38 H i sto r ic D i st r ict
Everyday 7am
til 10pm
100% fair trade and organic coffee and espresso, house made baked goodies, fresh smoothies
fresh, light fare using local harvest served until 9:00pm
music, poetry, indie films... check website for schedule www.sentientbean.com
free WiFi
located at the south end of Forsyth park, across from the tennis courts
Since 2001
Brewing Coffee and Community
912.232.444713 e. Park Ave.
Savannah, GA 31401
H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Begi
nnin
g of
nex
t lin
e
Map on pg. 38
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pan
icC
uban
, Mex
ican
, etc
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an, M
edite
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ean,
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iddl
e Ea
ster
n, e
tc.
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nese
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anes
e, T
hai,
V
ietn
ames
e, e
tc.
asi
an
FrEn
cH
Cir
ca 1
87
5
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
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sona
l men
u se
lect
ions
and
ext
ensiv
e w
ine
list.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pm
912.
443.
1875
4
8 W
hita
ker
St.
D5
$$$
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illo
te
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ate
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ess
bist
ro s
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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:
12a
m-5
pm
912.
232.
1881
2
18 W
. Bro
ught
on S
t.
D4
$ A
Bra
sse
rie
52
9
Casu
al y
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efine
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tting
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utdo
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atio
, ha
nd p
icke
d w
ine
and
beer
sel
ectio
n, an
d a
men
u in
spire
d by
the
Fren
ch b
rass
erie
s of
old
.
M-S
a: 11
am-4
pm, T
h-Sa
: 5pm
-10p
m
912
.238
.004
5
529
E. L
iber
ty S
t.
H11
$$$
A
Mir
age
Intim
ate
casu
al s
ettin
g. Co
ntem
pora
ry
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iterr
anea
n ba
r an
d gr
ill w
ith la
te n
ight
ho
okah
loun
ge.
Su-W
: 5pm
-12a
m, T
h-Sa
: 5-2
:30a
m
912.
236.
5464
20 E
. Bro
ught
on S
t.
D6
$$A
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bah
Mo
rocc
an
Mor
occa
n an
d M
edite
rran
ean
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u. Be
lly d
anci
ng s
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$$
Oly
mp
ia C
afe
Rela
xed
intim
ate
atm
osph
ere.
Larg
e se
lect
ion
of tr
aditi
onal
Gre
ek d
ishes
and
piz
za.
M-S
u: 1
1am
-11p
m
912.
233.
3131
5 E
. Riv
er S
t.B6$$
A
Mid
dle
Eas
tern
Cu
isin
e
Casu
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$$
A
Cil
an
tro
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rill
& C
an
tin
aA
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Trad
ition
al M
exic
an s
elec
tions
ser
ved
in a
ca
sual
spa
ciou
s se
tting
.
M-W
: 11a
m-1
0:30
pm, T
h-F:
11a
m-1
1pm
, Sa
: 12p
m-1
1pm
, Su:
12p
m-1
0pm
912
.232
.707
0
135
W. B
ay S
t. Ju
are
z M
ex
ican
Re
stau
ran
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10$$
AIn
timat
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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.
Ran
cho
Ale
gre
D1
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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
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lvd.
Carl
ito
’s M
ex
ican
Gri
llA
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1
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al fe
stive
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osph
ere.
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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.
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$$
D6
Sak
ura
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al in
timat
e se
tting
. Tra
ditio
nal J
apan
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men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi. O
pen
for
over
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year
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Su-T
h: 1
1-10
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r-Sa
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912.
234.
9300
1
16 E
. Bro
ught
on S
t.
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7
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shi
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pher
e se
rvin
g tr
aditi
onal
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pane
se s
ushi
and
ent
rees
.M
-F:1
1am
-2:3
0pm
, M-T
h:5p
m-1
0pm
,F-
Sa:5
pm-1
1pm
912
.233
.118
7
3
0 M
LK B
lvd
H7
A$$
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Ca
Jap
an
ese
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n
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u in
clud
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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
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n D
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ition
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sush
i, te
mpu
ra a
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riyak
i ser
ved
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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.
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1A
Ru
an
Th
ai
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al in
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pher
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aditi
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isine
incl
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cur
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nd s
eafo
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elec
tions
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-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
$$A
PJ
Th
ai
Cu
isin
e
Casu
al e
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ss s
ettin
g w
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door
and
ou
tdoo
r se
atin
g. S
ervin
g tr
aditi
onal
Tha
i cu
isine
in a
rel
axed
atm
osph
ere
M-F
: 11a
m-9
pm, S
a-Su
: 12p
m-9
pm
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.201
.353
4
1
47 A
berc
orn
St.
F8$
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Larg
e se
lect
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aditi
onal
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nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
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ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
349.
6230
10
Barn
ard
St.
$$K
10A
44 Well FED
H i sto r ic D i st r ict
26 Well FED
PRICE$
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Children’s Menu
Alcohol, beer, or wine available.
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Am
eric
An
M i dto w n / S o ut h s i d eBB
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outh
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food
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ndw
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c.A
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A T
aste
of
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ave
n
Trad
ition
al s
outh
ern
fare
incl
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tree
s, de
sser
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nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
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M: 8
am-1
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-Th:
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-6:3
0pm
, F-
Sa: 8
am-7
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lose
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Sun
days
912.
349.
6022
2
402
Wat
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venu
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9
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stau
ran
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ern
barb
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sea
food
. Ex
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enu
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ces
incl
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ks,
burg
ers,
and
dess
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ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
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-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$F9
A
Joh
nn
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arr
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ran
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mou
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pany
and
re
stau
rant
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ual f
amily
atm
osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
912.
354.
7810
1
651
E. V
icto
ry D
r.
$$C
10A
Kas
ey
’s G
rill
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al in
timat
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mos
pher
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borh
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bist
ro a
nd w
ine
bar.
Org
anic
pro
duce
and
pe
tite
port
ions
ava
ilabl
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M-F
: 11a
m-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
355.
9250
48
29 W
ater
s Ave
nue
E9$$
A
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afo
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ter,
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cra
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s, an
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w c
ount
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boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
A
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rm
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win
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ly ch
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ps, s
ides
, mea
ts, c
hees
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and
fam
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ava
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e fo
r pr
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win
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stin
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nd d
inne
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A$$
M-F
: 11a
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a: 11
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pm
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912
.236
.764
2
180
1 H
aber
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St.
Gio
rgio
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ub
s &
De
li
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
912.
352.
1118
7
15 M
all B
lvd.
$ J7
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al e
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ss s
ettin
g w
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rge
men
u se
lect
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alia
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en
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ck P
ub
A$$
912
.234
.588
5
243
0 H
aber
sham
St.
C8
Casu
al, lo
cal a
tmos
hper
e. M
enu
sele
ctio
ns
incl
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orig
inal
take
s on
cla
ssic
Am
eric
an fa
re
with
mos
t sel
ectio
ns m
ade
from
scr
atch
and
so
urce
d lo
cally
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Sa: 1
1am
-11p
m
$ K
en
ne
dy F
rie
d C
hic
ke
n
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
fr
ied
chic
ken,
seaf
ood,
sand
wic
hes,
and
sides
.
M-S
a: 9a
m-1
2am
, Su:
10a
m-1
0pm
912.
234.
2260
22
01 W
ater
s Ave
nue
C9
Ho
uli
han
’s
Casu
al p
rogr
essiv
e di
ning
. Am
eric
an, I
talia
n, an
d As
ian
insp
ired
dish
es m
ade
from
scr
atch
. Ex
tens
ive d
rink
men
u.M
-Th:
11a
m-1
0:30
pm, F
-S: 1
1am
-11:
30pm
,
Sun:
11am
-10p
m91
2.92
1.57
12
170
29 A
berc
orn
St.
$$A
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tte
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onal
and
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re.
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tive
take
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tr
aditi
onal
caf
e se
lect
ions
. Ca
sual
exp
ress
se
tting
with
dai
ly sp
ecia
ls.
M-T
h: 7
am-7
pm, F
: 9am
-5pm
912
.201
.180
8
18
13 B
ull S
t.
$B8
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
, Su:
10
am-8
pm
Cla
ry’s
Cafe
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
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clud
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anda
rd
dine
r an
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uthe
rn fa
re. O
utdo
or s
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g al
so.
912.
351.
0302
44
30 H
aber
sham
St.J8
$$
Co
ach
’s C
orn
er
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e se
lect
ion
of s
tand
ard
Amer
ican
fare
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r fo
od s
tand
ards
. Dai
ly sp
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ls.
Spac
ious
spo
rts
bar
atm
osph
ere.
M-S
u: 1
1am
-12a
m
912.
352.
2933
10 E
. Bro
ad S
t.
A$
D12
Dri
ftaw
ay C
afe
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al c
oast
al c
uisin
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n em
phas
is on
fr
esh
loca
l sea
food
, loca
l org
anic
pro
duce
, ha
nd c
ut s
teak
s an
d ni
ghtly
ent
rée
feat
ures
.
M-S
a: 11
am-1
0pm
, Sun
: 10a
m-9
pm
912.
303.
0999
740
0 Sk
idaw
ay R
d.
A$$
K10
Eli
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on
37
th
Fine
din
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set i
n a
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Men
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lect
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incl
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seas
onal
and
loca
l far
e. Ex
tens
ive w
ine
list.
M-S
u: 6
pm-9
:30p
m
912.
236.
5547
105
E. 3
7th
St.
B8$$
$A
Bu
ll S
tre
et
Eat
ery
Casu
al a
tmos
pher
e w
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w. O
fferin
g a
full
brea
kfas
t men
u th
at is
av
aila
ble
all d
ay w
ith d
aily
lunc
h sp
ecia
ls,
sand
wic
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burg
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u: 7
am-3
pm 9
12.2
32.3
593
1514
Bul
l St.
$B8
Bre
ak
fast
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ce
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ious
cas
ual e
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ive
brea
kfas
t men
u fe
atur
ing
omel
ette
s. Lu
nch
men
u as
wel
l.
M-S
u: 6
am-3
pm
912.
234.
6778
2
130
E. V
icto
ry D
rive
$D
11
Be
n’s
Ne
igh
bo
rho
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ll
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al e
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rvin
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t and
col
d sa
ndw
iche
s, bu
rger
s, gy
ros,
sala
ds a
nd s
ides
.
M-F
: 11a
m-8
:30p
m, S
a: 11
am-3
pm
912.
351.
9008
708
0 H
odgs
on M
emor
ial D
r.
$$H
7
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D B
urg
ers
So
uth
sid
e
Casu
al fa
mily
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osph
ere
spec
ializ
ing
in la
rge
sele
ctio
n of
bur
gers
incl
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g tu
rkey
and
veg
-gi
e bu
rger
s, an
d ot
her
stan
dard
Am
eric
an fa
re.
M-T
h: 1
1am
-9pm
, F-S
a:11
am-1
0pm
, Su
: 12p
m-6
pm91
2.92
7.87
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11
108
Abe
rcor
n St
.
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Fo
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Fren
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u. Ca
sual
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in
timat
e ba
r se
tting
. Wifi
ava
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M-S
a: 4p
m-1
am
912.
355.
5956
4
523
Hab
ersh
am S
t.
E8A
$$
Din
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on
Ab
erc
orn
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n 24
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day
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912.
356.
5877
720
2 A
berc
orn
St.
$H
7
Trad
ition
al A
mer
ican
din
er th
at is
ope
n 24
ho
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a da
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he m
enu
offe
rs b
reak
fast
, lu
nch,
and
dinn
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ptio
ns s
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as e
ggs,
burg
-er
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dwic
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hot d
ogs
and
frie
s.
Be
tty B
om
be
r’s
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ted
insid
e th
e Am
eric
an L
egio
n, Po
st 1
35.
Serv
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affo
rdab
le s
tand
ard
bar
fare
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g bu
rger
s, w
ings
, tac
os, a
nd c
hees
e st
eaks
.
Th-
Sa: 4
pm-1
2am
Am
eric
an L
egio
n Po
st13
5 1
108
Bull
St.
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8B
lue
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rtle
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tro
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al c
onte
mpo
rary
atm
oshp
ere.
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ctic
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d fr
esh
men
u se
lect
ions
are
uni
que
and
varie
d. La
rge
sele
cion
of c
raft
beer
as
wel
l.
M-T
h: 1
1am
-9pm
F-S
a: 11
am-1
0pm
912.
358.
0809
52
00 P
auls
en S
t.
A$$
F8
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
48 Well FED
Pe
arl
’s S
altw
ate
r G
rill
Spac
ious
cas
ual w
ater
front
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ing.
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enu
offe
rs m
any
varie
ties
of s
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od d
ishes
pr
epar
ed in
man
y st
yles
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm, S
u:
5pm
-9:3
0pm
912.
352.
8221
7000
LaR
oche
Ave
.
$$J1
1A
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 fa
re
M-F
: 11:
30am
-2am
, Sa:
3pm
-2am
, Su:
12
:30p
m-1
2am
912.
354.
8288
736
0 Sk
idaw
ay R
d.
$K
10A
Sh
an
e’s
Rib
Sh
ack
M-S
un 1
1am
-10p
m
912.
354.
3744
67
30 W
ater
s Ave
H8
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ntem
pora
ry c
asua
l set
ting.
Men
u in
clud
es
BBQ
sta
ndar
ds s
peci
aliz
ing
in r
ibs.
Cate
ring
Avai
labl
e.
Sh
ell
Ho
use
Spac
ious
lake
side
setti
ng. S
ervin
g se
afoo
d an
d tr
aditi
onal
sou
ther
n fa
re.
M-S
u: 4
pm-1
0pm
912.
927.
3280
8
Gat
eway
Blv
d.L1
$$A
Naro
bia
’s G
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ravy
Fam
ily fr
iend
ly ca
sual
caf
e th
at s
peci
aliz
es
in b
reak
faas
t and
gra
vy. D
aily
lunc
h sp
ecia
ls,
incl
udin
g la
mb
and
mor
e.
M-S
a: 6a
m -
3pm
, Sun
day:
7am
-3pm
912.
231.
0563
2
019
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ersh
am S
t.
$B8
Off
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e G
rill
Casu
al e
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ss s
ettin
g. M
enu
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ctio
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incl
ude
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dard
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e fa
re w
ith
trad
ition
al s
ides
.
M-S
a: 11
am-9
pm
912.
232.
1218
201
5 W
ater
s Ave
.
$C
9O
zzy
’s G
rill
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ition
al P
hilly
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ide
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ty o
f win
gs. L
arge
sel
ectio
n of
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ition
al
casu
al fa
re in
a c
lass
ic A
mer
ican
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ting.
M-S
a: 11
-9pm
912.
354.
0006
7403
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daw
ay R
d.
$K
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r’s
Pla
ce
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lly o
wne
d So
uthe
rn s
oul f
ood
rest
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nt.
Spec
ialti
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clud
e th
e Bi
zzar
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ure
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akes
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Fam
ous
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fed
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r Bu
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ater
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avai
labl
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M-F
: 6:3
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, Sat
: 8am
-5pm
912
.234
9.94
99
180
1 W
ater
s Ave
.
$B2
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ni
Ste
ak
ho
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rary
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eric
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ettin
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ecia
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aks
with
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er s
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khou
se
men
u se
lect
ions
.M
-F: 1
1am
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m, S
a: 4:
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Su
: 12p
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0pm
912.
691.
8748
1
10 E
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how
er D
r.
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M-S
a: 6a
m-6
pm
912.
234.
5081
5
04 1
/2 W
. 42n
d St
.
B7$
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alad
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d st
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the
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inal
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-Sa:
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.355
.338
3
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08 M
all W
ay
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eli
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al e
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ss s
ettin
g. M
enu
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ctio
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ude
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ide
arra
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el, b
aker
y se
lect
ions
.
M-S
u: 5
:30a
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0pm
912.
355.
8717
7805
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rcor
n St
.
$I6
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dy
’s
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aditi
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ther
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ul
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l exp
ress
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ting.
Tu-S
u: 1
1am
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912.
692.
0036
7
010
Suite
2 E
isen
how
er R
d.
$ H
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gate
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ort
s B
ar
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rill
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ts B
ar a
tmos
pher
e w
ith v
arie
d se
lect
ion
of s
tand
ard
Amer
ican
fare
. Lar
ge s
elec
tion
of
beer
and
liqu
or.
M-S
a: 3p
m-3
am, S
u: 1
2:30
pm-2
am
912.
921.
2269
1
1215
Abe
rcor
n St
.
L4$
A
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my G
ree
ns
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al e
xpre
ss s
ettin
g w
ith a
men
u th
at
offe
rs s
lider
s, ho
t dog
s, sa
lads
, and
rot
atin
g m
enu
spec
ials
M-F
: 11a
m-3
pm; 6
pm-9
pm, S
a: 11
am-3
pm;
6pm
-9pm
912
.238
.832
8
1710
Abe
rcor
n St
.
$B8
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gan
’s R
oad
ho
use
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ic r
oadh
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atm
osph
ere
with
juke
box
and
pean
uts.
Men
u in
clud
es s
tand
ard
Amer
i-ca
n st
eakh
ouse
fare
.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
921.
1510
11
301
Abe
rcor
n St
.
A$$
L4
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e S
tati
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Q
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l sea
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asua
l atm
osph
ere.
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ring
avai
labl
e.
M-S
u: 1
1am
-9:3
0pm
912.
354.
2524
67
24 W
ater
s Ave
.
A$$
H8
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on
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ic
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t P
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lthy
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hern
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with
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ek,
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iterr
anea
n, an
d Ca
ribbe
an in
fluen
ces.
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ures
a d
aily
swee
t pot
ato
dish
.
M-S
a: 11
am-9
pm
912.
352.
3434
682
5 W
ater
s Ave
.
I8$
A
M-T
h: 1
1:30
am-2
:30p
m,M
-Th:
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-9pm
, F-
Sa: 1
1:30
am-2
:30p
m, F
-Sa:
5pm
-10p
m
912.
352.
2233
5
31 S
teph
enso
n A
ve.
To
uca
n C
afe
Casu
al c
olor
ful a
tmos
pher
e. In
tere
stin
g m
enu
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ctio
n in
clud
es G
reek
, Car
ibbe
an, a
nd
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ican
influ
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ters
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the
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w S
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th
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ition
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oul f
ood.
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ed
cafe
teria
sty
le. C
asua
l exp
ress
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ting
with
sp
ecia
ls.
M-T
h: 6
am-9
pm, F
-Sa:
6am
-10p
m
912.
355.
2761
260
5 Sk
idaw
ay R
d.
C11
$
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b 2
9
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al lo
cal f
eel. A
ssor
tmen
t of p
izza
s, Am
eri-
can,
and
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iterr
anea
n se
lect
ions
. Am
ple
draf
t bee
r se
lect
ions
as
wel
l.
M-S
a: 11
:30a
m-3
pm
Su: 1
2pm
-2am
912.
358.
0670
5
200
Paul
sen
St.
$$F8
A
Am
Eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
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wic
hes,
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l R
est
au
ran
t
Spic
e Fu
sion
feat
urin
g a
la c
arte
taco
s, fla
ts,
and
mor
e. Ve
geta
rian
and
Vega
n fr
iend
ly.
Artis
an li
quor
s, m
agar
itas,
moj
itos.
Tu-S
u: 5
pm-U
ntil
M: C
lose
d
912.
232.
1874
161
1 H
aber
sham
St.
B8$-
$$A
H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
e D
inin
g
Map on pg. 46
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Ca
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swee
ts
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erie
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eth
niC
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an, M
edite
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iddl
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ster
n, e
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lia
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aditi
onal
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ing
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a, Pi
zzer
ias,
etc.
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k i
n t
he
Day
Bak
ery
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an b
aker
y &
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die
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ion
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ing
lunc
h, de
sser
ts, c
offe
e, es
pres
so, a
nd A
mer
i-ca
n/Ita
lian
brea
ds. F
ree
wifi
.
Tu-F
: 9am
-6pm
, Sa:
9am
-5pm
912.
495.
9292
24
03 B
ull S
tree
t
B7$
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ak
e I
t U
p
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lthy
frui
t sm
ooth
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prot
ein
shak
es,
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gy s
hake
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mak
e yo
ur o
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Casu
al
expr
ess
setti
ng a
djac
ent t
o G
iorg
ios’s
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
ab
le B
ak
ery
& D
eli
Clas
sic, c
asua
l, exp
ress
take
out.
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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
$
Al
Sal
aam
De
li
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al e
xpre
ss s
ettin
g. M
iddl
e Ea
ster
n fa
re w
ith tr
aditi
onal
del
i sel
ectio
ns.
M-S
a: 11
am-8
pm
912
.447
.040
0
2
311
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ersh
am S
t.
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8Jo
hn
’s J
am
aic
an
Casu
al in
timat
e se
tting
. Aut
hent
ic Ja
mai
can
cuisi
ne th
at in
clud
es b
bq je
rk, p
ork,
ribs,
goat
, pe
pper
ed s
teak
, and
a v
arie
ty o
f sea
food
.M
-Th:
10a
m-9
pm, F
-Sa:
10am
-11p
m,
Su: 1
2pm
-6pm
912.
225.
4718
205
Mon
tgom
ery
Cro
ss R
d.
$J7
Sh
aw
arm
a K
ing
Trad
ition
al M
edite
rran
ean
fare
pre
pare
d w
ith
fres
h in
gred
ient
s in
an
expr
ess
casu
al s
ettin
g. Fr
ee w
ifiM
-Th:
11a
m-9
pm, F
-Sa:
11am
-9:3
0pm
, Su
: 11:
30am
-3pm
912.
692.
8988
740
0 A
berc
orn
St.
$I7
Tro
y M
ed
ite
rran
ean
Cu
isin
e
Auth
entic
Med
iterr
anea
n cu
isine
in a
ca
sual
set
ting.
Nig
htly
food
and
drin
k sp
ecia
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
$$A
On
e L
ove
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entic
Jam
aica
n m
enu
incl
udes
jerk
, ox
tail,
fish,
and
goat
. Wee
kday
lunc
h sp
ecia
ls.
Expr
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.
$H
8
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ech
ee
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er
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ffe
e C
o.
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lly o
wne
d ca
fe th
at o
ffers
a la
rge
varie
ty
of c
offe
e-ba
sed
refr
eshm
ents
as
wel
l as
light
fa
re in
clud
ing
burg
ers,
sand
wic
hes,
soup
s, sa
lads
and
cus
tom
pan
inis
.M
-F: 7
am-7
pm, S
a: 8a
m-6
pm
912.
354.
7420
4
517
Hab
ersh
am S
t.
E8$
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De
sse
rts
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lly o
wne
d ba
kery
that
spe
cial
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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.
$-$$
G10
Pak
wan
Wid
e se
lect
ion
of tr
aditi
onal
Indi
an fa
re,
incl
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g sp
ecia
l off
the
men
u re
ques
ts.
Casu
al s
paci
ous
setti
ng.
M-S
u: 1
1:30
am-1
0pm
912.
349.
4261
7
102
Abe
rcor
n St
.
$H
7P
ita
Pit
a
Casu
al s
et a
tmos
pher
e th
at o
ffers
a v
arie
ty
of p
itas,
heal
thy
sides
, cof
fee,
and
smoo
thie
s.
The
men
u al
so in
clud
es b
reak
fast
wra
ps a
nd
fala
fels
.M
-F: 9
am-7
pm, S
a: 11
am-9
pm91
2.69
1.44
40
47
11 W
ater
s Ave
.
F9$
Carl
ucc
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Old
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le P
izze
ria
Trad
ition
al p
izze
ria w
ith a
cas
ual e
xpre
ss
setti
ng. M
enu
also
incl
udes
pas
ta, la
sagn
a, ch
icke
n pa
rmes
an, r
ibs,
calz
ones
, win
gs, a
nd
sala
ds.
M-S
a: 11
am-1
0pm
, Su:
11a
m-9
pm
912.
355.
1410
10
8 Sh
ipya
rd R
d.
$$P7
Vin
cen
zo’s
Piz
za
Casu
al d
inin
g w
ith e
xten
sive
men
u in
clud
ing:
spec
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
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te B
luff
Rd.
N5
$$
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yan
na’
s
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ition
al P
izze
ria w
ith a
var
iety
of f
resh
sp
ecia
lty p
izza
s, w
ings
, sal
ads,
and
mor
e. To
ns
of s
peci
als
to c
hoos
e fro
m.
M-F
r: 4p
m-1
0pm
, Sa:
12pm
-10p
m,
Su: 4
pm-9
pm91
2-92
0-90
99 2
05 M
ontg
omer
y C
ross
Rd.
J7$$
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lla’
s It
alia
n C
afe
Ope
n 17
yea
rs. W
inne
r of
num
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.
$$E8
A
Co
stan
zo’s
Piz
za
Pizz
a pa
rlor
setti
ng. N
ew Je
rsey
Sty
le P
izza
by
the
slice
at l
unch
with
ext
ende
d di
nner
men
u se
lect
ions
.M
-Th:
11a
m-9
pm, F
: 11a
m-1
0pm
,
Sa
: 12p
m-9
pm, S
u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$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
$$
Tas
te o
f In
dia
Trad
ition
al In
dian
sel
ectio
ns s
erve
d in
wel
l de
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ted
atm
osph
ere.
Wid
e m
enu
sele
ctio
n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
pm, M
-Su:
5pm
-10p
m
912.
356.
1020
401
Mal
l Blv
d.I7$$
A
Sta
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-F
: 11a
m-3
pm
912
.443
.935
5
11 E
41
St.
F8$
Wri
ght
Sq
uare
Cafe
Casu
al in
timat
e se
tting
. Ext
ensiv
e se
lect
ion
of
stan
dard
caf
é an
d se
ason
al g
ourm
et fa
re.
M-S
a: 10
am-9
pm
Su: 1
1am
-2pm
912.
349.
2452
736
0 Sk
idaw
ay R
d.
$-$$
K10
A
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
Wel
l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
0pm
912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
Kik
ko
’s R
est
au
ran
t
Trad
ition
al C
hine
se m
enu
sele
ctio
ns. L
unch
an
d di
nner
buf
fet.
Casu
al a
tmos
pher
e.M
-Th:
12p
m-9
pm, F
-Sa:
12pm
-10p
m, S
u:
12pm
-9pm
912.
238.
8815
250
4 Sk
idaw
ay R
d.
$D
11A
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
$$L
isa’
s C
hin
ese
Re
stau
ran
t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
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
-Th:
11a
m-8
pm, F
-Sa:
11am
-9pm
, Su:
12p
m-
4pm
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
Se
aso
ns
of
Jap
an
Ex
pre
ss
Japa
nese
hib
achi
, sus
hi, a
nd tr
aditi
onal
se
lect
ions
. Cas
ual e
xpre
ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
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$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Bu
ffe
t
Trad
ition
al b
uffe
t set
ting.
Chin
ese
and
Amer
i-ca
n se
lect
ions
incl
udin
g cr
ab le
gs a
nd s
ushi
.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
50 Well FED
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. 46
H
ispa
nic
Cub
an, M
exic
an, e
tc.
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
fluen
ced
men
u se
lec-
tions
as
wel
l as
sush
i.
A$$
L4S
ush
i-Z
en
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es.
M-F
: 11a
m-2
:30
pm, M
-Th:
5pm
-10p
m,
F-Sa
: 5pm
-11p
m
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Wan
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
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.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm
912.
354.
0300
1
08 M
all B
lvd.
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in M
exi-
can
them
ed s
ettin
g
A$$
I7
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
AE
l P
otr
o
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
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
To
ou
r R
ead
ers
Wel
l FED
con
tinue
s to
str
ive
for
the
mos
t co
mpl
ete
and
curr
ent
listin
gs. H
owev
er, w
e co
uld
alw
ays
use
YOU
R h
elp!
If
you
find
that
you
r fa
vori
te e
stab
lishm
ent
is n
ot li
sted
-or-
if y
ou s
pot
any
listin
g th
at n
eeds
cor
rect
ion,
ple
ase
cont
act
us.
All
emai
ls r
egar
ding
add
ition
s an
d co
rrec
tions
will
aut
omat
ical
ly b
e en
tere
d in
a m
onth
ly d
raw
ing
to r
ecei
ve a
Fre
e G
ift
Cer
tifica
te t
o a
rest
aura
nt o
f our
cho
ice.
Ple
ase
emai
l all
subm
issi
ons
to: g
uid
e@
we
llfe
dsa
van
nah
.co
mT
o B
usi
ne
ss O
wn
ers
List
ings
in t
he D
inin
g an
d Ba
r G
uide
are
alw
ays
100%
FR
EE. I
f you
wou
ld li
ke t
o be
incl
uded
, ple
ase
call,
fax,
or
emai
l with
yo
ur in
form
atio
n to
hav
e yo
ur li
stin
g cr
eate
d.-D
id w
e pr
int
inco
rrec
t in
form
atio
n fo
r yo
ur b
usin
ess?
Do
you
need
to
upda
te y
our
listin
g? If
so,
we
wou
ld b
e m
ore
than
ha
ppy
to u
pdat
e yo
ur in
form
atio
n fo
r pr
int
in t
he n
ext
issu
e. If
you
wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 53
AJ’
s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an s
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
e. La
rge
sele
ctio
n of
sea
-fo
od, in
clud
ing
vario
us c
rab
dish
es. B
lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
484.
4954
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
Larg
e se
lect
ion
of s
eafo
od, s
alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
er
Ho
use
Sele
ctio
n in
clud
es s
andw
iche
s, bu
rger
s, an
d se
afoo
d. Po
’ boy
s an
d lo
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$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
rder
ing.
Nic
e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Do
lph
in R
ee
f R
est
au
ran
t
Fusio
n of
Sou
ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
, ste
ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat
. nig
ht.
M-S
u: 8
am-1
0pm
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
Sout
hern
sty
le c
asua
l far
e. Bu
rger
s, sa
nd-
wic
hes,
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
10T
op
sail
Bar
& G
rill
Wat
erfro
nt, in
door
and
out
door
sea
ting.
Ecle
ctic
mix
of A
mer
ican
sel
ectio
ns a
nd
Kore
an d
ishes
.
M-S
u: 1
2pm
-3am
912.
786.
8686
4B O
ld U
S H
wy
80C8
A$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
Mo-
Su: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
Sp
an
ky
’s B
eac
hsi
de
Seaf
ood
galle
y an
d sa
loon
. Lar
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$$
O11
Su
nd
ae C
afe
& D
eli
Larg
e se
lect
ion
of s
andw
iche
s, bu
rger
s, sa
lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$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
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’s S
urf
sid
e
Larg
e se
lect
ion
of s
eafo
od. I
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$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
Care
fully
cra
fted
men
u in
clud
es e
clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$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
.
Cafe
Lo
co
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
$$C
9A
Ch
arl
y’s
Exte
nsive
din
ing
and
win
e m
enu.
Seaf
ood,
past
a, st
anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
Casu
al e
xpre
ss s
ettin
g se
rvin
g pi
zza,
trad
i-tio
nal A
mer
ican
fare
, and
sea
food
. The
y ha
ve
an e
xten
t men
u an
d ch
ild fr
iend
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.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
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
.
Map on pg. 52
Well FED 55
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
tand
ard
sele
ctio
ns w
ith s
outh
-er
n sid
es a
nd s
tart
ers.
M-S
a: 11
am-3
pm, W
-Th:
5pm
-8pm
F-Sa
: 5pm
-9pm
912.
201.
3259
4700
Hw
y 80
Eas
t
B3$$
AFly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith
loca
ls. S
ervin
g Am
eric
an fa
re a
nd s
eafo
od
sele
ctio
ns.
Tu-S
u: 1
1am
-11p
m
912.
897.
2009
7906
Hw
y 80
A$$
B5
Mic
hae
l’s
Cafe
Casu
al lo
cal f
eel. S
ervin
g ho
t and
col
d sa
ndw
iche
s, as
wel
l as
sala
ds, a
pps,
soup
s, an
d de
sser
ts.
M-T
h: 8
am-8
pm, F
-Sa:
9am
-9pm
Su: 9
am-6
pm91
2.34
9.60
66
32
6 Jo
hnny
Mer
cer
Blvd
$C
5
Ups
cale
, wel
l app
oint
ed a
mbi
ance
. Asia
n fu
sion
men
u an
d ex
tens
ive w
ine
and
bar
sele
ctio
ns.
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
Su: 5
pm-9
:30p
m
B5
912.
898.
2221
7
815
US
Hw
y 80
E.
A$$
$
Ele
Fin
e F
usi
on
Be
ef
O’B
rad
y’s
Fam
ily fr
iend
ly sp
orts
bar
atm
osph
ere.
Awar
d w
inni
ng w
ings
. Lar
ge c
asua
l far
e se
lect
ions
in
clud
ing
stea
k bu
rger
s.
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11
pm
912.
897.
8277
4
61 Jo
hhny
Mer
cer
Blvd
.
$C
5A
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
mus
ic
and
spec
ial e
vent
s.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
2
16 Jo
hnny
Mer
cer
Blvd
.
$$C
5A
Pap
a’s
BB
Q a
nd
Se
afo
od
Slow
coo
ked,
woo
d-fir
e pi
t bar
bequ
e. Se
afoo
d, so
ups
and
sand
wic
hes
also
ava
ilabl
e.M
-W: 1
1am
-9pm
, Th-
Sa: 1
1am
-10p
m, S
u:
12pm
-9pm
912
.897
.023
6
119
A C
harl
otte
Rd.
$B3
A
Un
cle
Bu
bb
a’s
Oyst
er
Ho
use
Exte
nsive
men
u se
lect
ions
incl
ude
seaf
ood
and
sout
hern
favo
rites
. Fea
ture
d on
the
Paul
a D
een
tour
Su-W
: 12p
m-8
pm,T
h-Sa
: 12p
m-9
pm
912.
897.
6101
10
4 Br
yan
Woo
ds R
d.
A$$
B4
Kan
pai
Exte
nsive
sel
ectio
n of
trad
ition
al Ja
pane
se
entr
ees
and
sush
i. Ope
n ki
tche
n, su
shi b
ar
and
sake
bar
.M
-Th:
11a
m-9
:30p
m, F
-Sa:
12pm
-10
pm,
Su: 1
2pm
-9pm
912.
898.
7778
140
John
ny M
erce
r Bl
vd
A$$
C4
Yu
mm
y H
ou
se
Larg
e se
lect
ion
of tr
aditi
onal
Chi
nese
food
. D
elux
e di
nner
s, he
alth
die
t men
u, an
d lu
nch
buffe
t also
offe
red.
M-S
u: 1
1am
-10p
m
912.
897.
1900
11
1 Ja
zie
Dr.
Suite
B
$ C
5
K’B
ell
a G
ou
rme
t C
arr
y O
ut
Dai
ly ro
tatin
g m
enu
sele
ctio
ns in
clud
e a
wid
e ra
nge
of it
ems
from
var
ious
cul
inar
y in
flu-
ence
s. O
fferin
g de
sser
ts a
s w
ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
Th
rive
A C
arr
yo
ut
Cafe
Sava
nnah
’s fir
st c
ertifi
ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
Can
cun
Cafe
II
Seve
ral d
iffer
ent t
ypes
of M
exic
an s
elec
tions
in
clud
ing
burr
itos,
ques
adilla
s, ch
imic
hang
as
and
taco
s.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912.
898.
0505
2
16 Jo
hnny
Mer
cer
Blvd
.
A$
C5
Bas
il’s
Piz
za &
De
li
Wid
e ra
nge
of It
alia
n se
lect
ions
, as
wel
l as
sand
wic
hes
and
wra
ps. L
arge
bee
r an
d w
ine
list.
Kid
frie
ndly.
M-T
h: 1
1am
-8:3
0pm
, F-S
a: 11
am-9
:30p
m,
Su
: 11:
30am
-8:3
0pm
912.
897.
6400
216
John
ny M
erce
r Bl
vd
A$$
C5
Jala
pe
no
s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
te R
d.
A$
B3 S
icil
ian
o’s
Re
stau
ran
t
Din
e in
, car
ry o
ut, d
elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
Tave
rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
cas
ual a
tmos
pher
e. Se
lect
ion
incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
B3
Isla
nd
Daiq
uir
i C
afe
Casu
al s
et a
tmos
pher
e in
a s
paci
ous
bar
with
a d
inin
g m
enu
that
incl
udes
food
s su
ch
as m
ozar
ella
stic
ks, q
uesa
dilla
s, sa
ndw
iche
s,
burg
ers,
and
ribey
es.
Su: 1
1am
-12a
m, M
-F: 1
1am
-2am
, Sa:
11am
-3am
912.
898.
9001
J
ohnn
y M
erce
r Bl
vd.
AC
4
Pan
da
Trad
ition
al C
anto
nese
, Sze
chua
n, an
d H
unan
st
yle C
hine
se ta
ke o
ut o
r di
ne in
opt
ions
. La
rge
men
u se
lect
ions
and
lunc
h sp
ecia
ls.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
m91
2.89
8.23
68
463
John
ny M
erce
r Bl
vd.
C5
$
Kain
an
Casu
al c
onte
mpo
rary
set
ting.
Men
u fe
atur
es
a w
ide
arra
y of
Asia
n se
lect
ions
incl
udin
g Fi
lipin
o, Th
ai, a
nd V
ietn
ames
e di
shes
.
M-S
a: 5-
9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$
B3
Bar Guide
the
to savannah & the islands pg. 60
> Crisp white wine and an ocean view, the perfect pairing
Drink
AlbarinoOur first adventure takes us to the northwest corner of Spain where the Rias Baixas district produces the varietal Albarino. The name is translated from “the white wine from the Rhine,” presumably after the Cluny Monks who brought the grape to Iberia in the 12th century. Originally, it was thought to be a Riesling clone from the Alsace region of France, but it also has ties to the French grape Petit Manseng. The Rias Baixas district generates Spain’s Albarinos, most prominently in the town of Cambados. The grape has a distinctive aroma, close to that of Viognier and Gewurztraminer, showing hints of apricot and peaches. On the palate, expect a crisp and clean wine with flavors of rich ripe fruit. We suggest the 2009 Alargo Albarino, best paired with a delicate whitefish like halibut or with any of our region’s many shrimp-based dishes.
Vinho VerdeLet’s travel south to the northern area of Portugal, specifically the Minho region close to Braga, where locals lovingly manufacture Vinho Verde wines. Made from local grapes such as Azal, Avesso, Trajandura, Loureiro and Arinto, the Vinho Verdes are light and fresh and exhibit lemon or straw-colored juice. With less than one atmosphere of pressure in the bottle, they are not categorized as sparkling wines, but they do have a definite petillance. We qualify Vinho Verde wines as a “back porch quaffer,” meaning they usually contain a low alcohol content (8%-11%) and have fruity and floral aromas.
Historical records dating back to 870 CE make note of the Vinho Verdes, and the Romans, Seneca and Pliny all made reference to vines in the area between the rivers Minho and Douro. There are references to exporting this wine to northern European countries from the early 12th century. Close to 35,000 hectares are “under vine” (about 86,000 acres) in Portugal, making up 15% of the region’s total farming area. Split among this swath of land are 30,000 producers of grapes that make up Vinho Verde wines.
We recommend the 2009 Quinta da Aveleda Vinho Verde. For a relaxing afternoon, fill an ice bucket with three or four bottles of this wine and set it by the pool. Complement this wine with light, mild cheeses and some not-too-tangy chorizo. It also pairs wonderfully with seafood, fish and flavorful fruit salads.
Fine Summer Whites
Most afternoons during the dog days of summer, there is a brief period when a soft breeze pushes the heat of the day away for the night. This pocket of time is suited perfectly for relaxing outdoors with friends—and the enjoyment of crisp white wines. Here are four suggestions that are refreshing on the palate as well as the wallet—all retail for under $20.
by Kevin Smith of Savannah Sommelier
58 Well FED
Photo by Kimberlee Kessler Design
Picpoul De PenetTo sample the next wine, we travel northwest from Portugal to the Mediterranean coast of France. Here, just northwest of Marseilles in the town of Meze, grows a refreshing varietal called Picpoul de Penet. Picpoul is grown mostly in the Languedoc and Rhone Valley areas of France, thriving in dark-skinned (Picpoul Noir) and light-skinned (Picepoul Blanc) versions, as well as the rare Picpoul Gris.
Picpoul grapes enjoyed a lengthy history in the Languedoc area of France until the phyloxera root infestation in the mid 1800’s, when the varieties dropped in popularity due to susceptibility to fungal diseases. But the good news is that it’s making a comeback: With over 2500 acres currently under vine in France, we can expect to see this varietal grow in stature. Picpoul tends to bud late and still has some sensitivity to oidium (a fungus) but its bold taste earns it ardent admirers (the name literally translates to “lip-stinger” and refers to the acid content of this wine.) The grape is also widely used as a blending grape in the production of Chateauneuf-du-Pape. The wine tends to be green/gold in color and very full-bodied and shows some lemon flavors.
Our favorite is the 2010 Font-Mars Picpoul De Pinet, though your favorite retailer or sommelier may have a different recommendation for this varietal. It pairs well with fish, oysters and poultry—our favorite meal with this wine is bowtie pasta with chicken with a spinach-laced cream sauce.
Pinot GrisOur last stop on this whirlwind tour of whites takes us all the way across the Atlantic Ocean to the Napa Valley of California. The origins of Pinot Gris date back to the Middle Ages in the Burgundy region of France, where the grape was so popular that cuttings were distributed throughout France, then to Germany and Hungary. The grape is now grown across the globe in 16 countries, from Argentina to Canada. The grape itself is thought to be a mutant clone of the Pinot Noir grape and exhibits on the vine like a pinecone, often gray in hue. The name is literal—“Pinot” means pinecone, and “Gris” means grey in French. The clone of Pinot Gris grown in Italy is known as Pinot Grigio.
David Lett of Eyrie Vineyards in Oregon planted the first domestic Pinot Gris vines in the late 1960s. In an attempt to increase sales, David began grafting Riesling
vines to Pinot Gris in 1981. He needed to create a sustainable market for this fledgling varietal and decided to market the wine to salmon fisherman as the wine was a great match with fish. The popularity of Pinot Gris burgeoned in the mid-1990s when well-capitalized producers could bear the burden of expensive marketing campaigns. King Estate, near Eugene, Oregon, was the first domestic vineyard to develop a sustainable market for Pinot Gris and is credited with bringing the Pinot Gris grape to the consciousness of American consumers. King Estates is the world’s leading producer of premium Pinot Gris as well as the world’s largest organic vineyard.
For this last summer white, we recommend the 2008 Hendry Ranch Napa Valley Pinot Gris. (The Hendry family has been farming the same vineyard in Napa since 1939 and markets ten different varietals carefully distributed among 47 distinct blocks of land carved out of 114 acres, each block with distinct soil characteristics and differences.) This delicate Pinot Gris shows a sweet floral nose, is light-bodied and crisp with aromas of citrus, nectarine and cream. There’s a bright acidity with characteristic minerality and a lime-rind edge on the finish. Light entrées pair wonderfully with this wine, from fresh-caught seafood to pasta salads.
By the water, under the stars, a picnic with friends—a bottle of one of these crisp white wines enhances any plan to enjoy the rest of the summer. Kevin Smith is the owner of Savannah Sommelier LLC.
H i sto r ic D i st r ict
26 Well FED
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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
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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
Sh
ipw
reck
Lo
un
geN
ewly
open
ed n
ight
clu
b th
at fe
atur
es D
Js
on th
e w
eeke
nds
and
live
spor
ting
even
ts
thro
ugho
ut th
e w
eek,
with
diff
eren
t drin
k sp
ecia
ls on
a r
otat
ing
basis
. Hap
py h
our
is 5p
m-7
pm.
M-W
: 10a
m-2
am, T
h-Sa
:11a
m-3
am 9
12.6
29.0
880
1
5 W
. Bro
ught
on S
t.
D7
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
Say
a L
ou
nge
Casu
al y
et in
timat
e at
mos
pere
, with
a fu
ll ba
r an
d a
loun
ge a
rea
laid
out
with
cou
ches
. D
ance
floo
r w
ith a
var
ieta
l mix
of m
usic
, Tu
esda
ys a
nd T
hurs
days
are
Sal
sa d
ance
ni
ghts
.M
-Sa:
1pm
-3am
912.
236.
7272
109
Brou
ghto
n St
.
D4
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
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
Well FED 61
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
. 50
Be
nn
y’s
Serv
ing
brea
kfas
t ite
ms
alon
gsid
e
sand
wic
hes
and
stan
dard
bar
food
.“C
olde
st b
eer
in A
mer
ica”
M-S
a: 10
-3am
, Su:
12:
30-3
am
912
.786
.012
1
1517
But
ler A
ve.
N9
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an fl
air.
Dai
ly sp
ecia
ls an
d ho
mem
ade
des-
sert
s. Li
ve E
nter
tain
men
t.M
-Su:
11a
m-1
0pm
912
.786
.444
2
33
Van
Hor
ne A
ve.
H10
Qu
art
er
Sp
ort
s B
ar
an
d G
rill
Spor
ts b
ar s
ervin
g st
anda
rd c
asua
l far
e. Se
afoo
d se
lect
ion
incl
udes
oys
ters
and
sn
ow c
rab
legs
.
M-S
a: 4p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
8966
601
1st
St.
H9
Se
ag
rass
Gri
ll &
Sal
oo
n
Full
Bar
with
Kar
aoke
on
Frid
ay a
nd
Satu
rday
nig
hts.
Ope
n M
ic N
ight
eve
ry
othe
r Thu
rs. D
aily
Lunc
h Sp
ecia
ls.
M-S
u:11
:30a
m-3
am
912.
786.
7707
7
25 1
st S
t.H9
Tyb
ee
Tim
eSp
orts
Bar
. Vot
ed b
est d
aiqu
iri 2
004-
2009
. 10
diffe
rent
dai
quiri
mac
hine
s. Th
irtee
n TV
s.
M-S
a: 12
pm-3
am, S
u: 1
2:30
pm-3
am
912.
786.
7150
16
03 S
tran
d A
ve.
N10
Isla
nd
er
Dan
ce m
usic
, foo
d, ka
raok
e, an
d re
ason
ably
pric
ed d
rinks
.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
2pm
-12a
m
912
.897
.613
7
2
21 J
Mer
cerB
lvd.
C5
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
m
usic
and
spe
cial
eve
nts.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
216
J M
erce
r Bl
vdC5
Bri
tan
nia
Pu
b
Larg
e Br
itish
them
e pu
b. O
utdo
or
seat
ing.
Larg
e gr
oup
acco
mm
odat
ions
. H
appy
hou
r sp
ecia
ls.
M-F
: 2pm
-2am
, Sa:
4pm
-3am
912.
898.
4257
140
J Mer
cer
Blvd
.
C4
Fly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith lo
cals
. Ser
ving
Amer
ican
fare
and
se
afoo
d se
lect
ions
.Tu
-Su:
11a
m-1
1pm
912.
897.
2009
790
6 H
wy
80B5
Wil
min
gto
nisl
an
D m
ap o
n pg
. 50
Isla
nd
Daiq
uir
i C
afe
Casu
al lo
cal b
ar th
at o
ffers
sta
ndar
d
Amer
ican
fare
in a
spa
ciou
s se
tting
w
ith p
ool t
able
s an
d da
rt b
oard
s.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
1am
-12a
m 9
12.8
98.9
001
J Mer
cer
Blvd
.
C4
Isla
nd
Sp
ort
s B
ar
& G
rill
Spor
ts b
ar in
a r
elax
ed, c
asua
l atm
osph
ere
has
big
scre
en tv
s, fu
ll ba
r, an
d a
food
men
u th
at o
ffers
trad
ition
al b
ar fo
od.
M-W
: 4pm
-Lat
e, F
-Sa:
12pm
-Lat
e,
Tu
-Th:
2pm
-Lat
e91
2.89
8.56
24 3
48 Jo
hnny
Mer
cer
Blvd
.
C4
Co
coa’
s D
ess
ert
Bar
This
dess
ert b
ar o
ffers
item
s su
ch a
s do
uble
ch
eese
cake
, key
lime
pie,
sour
cre
am le
mon
ca
ke, c
hoco
late
gan
ache
, in a
dditi
on to
m
artin
is, b
eer
and
win
e.Tu
-W: 5
pm-1
0pm
, Th:
5pm
-11p
m,
F-Sa
: 5pm
-12p
m
912
.349
.072
5 4
Wilm
ingt
on Is
land
Rd.
D4
To
ou
r R
ead
ers
: W
ell
FED
con
tinue
s to
str
ive
for
the
mos
t co
mpl
ete
and
curr
ent
listin
gs. H
owev
er, w
e co
uld
alw
ays
use
YOU
R
help
! If
you
find
that
you
r fa
vori
te e
stab
lishm
ent
is n
ot l
iste
d or
ne
eds
corr
ectio
n, p
leas
e co
ntac
t us
. All
emai
ls r
egar
ding
add
ition
s an
d co
rrec
tions
will
aut
omat
ical
ly b
e en
tere
d in
a m
onth
ly d
raw
ing
to r
ecei
ve a
Fre
e G
ift C
ertifi
cate
to
a re
stau
rant
of
our
choi
ce.
Plea
se e
mai
l all
subm
issi
ons
to: g
uid
e@
we
llfe
dsa
van
nah
.co
m
To
Bu
sin
ess
Ow
ne
rs:
Li
stin
gs in
the
Din
ing
and
Bar
Gui
de a
re a
lway
s 10
0% F
REE
. If
you
wou
ld li
ke t
o be
incl
uded
, ple
ase
call,
fax,
or
emai
l with
you
r in
form
atio
n to
hav
e yo
ur li
stin
g cr
eate
d.
-Did
we
prin
t in
corr
ect
info
rmat
ion
for
your
bus
ines
s? D
o yo
u ne
ed
to u
pdat
e yo
ur li
stin
g? If
so,
we
wou
ld b
e m
ore
than
hap
py t
o up
date
you
r in
form
atio
n fo
r pr
int
in t
he n
ext
issu
e. If
you
wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
62 Well FED
HAPPYHOUR
$5$2
$2 YUengling
ecO-mARtinisecO-wine$4$6
eVeRYDAY4-8pm
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