well fed savannah august 2011

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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

[email protected]

Consulting EditorJessica Leigh Lebos

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Contributing PhotographersWilliam ChambersWhitney Johnson

Summer is moving right along...

Accounts Jennifer Restivo Christine Conaway

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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

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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: [email protected]

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

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cally

cau

ght s

eafo

od.

M-S

a: 11

:30a

m-8

pm, S

u: 1

1:30

am-3

:30p

m 9

12.2

36.1

557

10

9 W

hita

ker

St.

$D

5A

Con

tinue

d on

nex

t pa

ge


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

H i sto r ic D i st r ictBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

40 Well FED

Lo

cos

Gri

ll &

Pu

b

Larg

e se

lect

ion

of c

onte

mpo

rary

Am

eric

an

fare

in a

cas

ual u

pbea

t set

ting.

M-S

u: 1

1am

-12

am

912.

236.

8711

30

1 W

. Bro

ught

on S

t.

D3

$$A

Me

llo

w M

ush

roo

m

Casu

al e

clec

tic a

tmos

pher

e m

atch

es th

e ec

lect

ic m

enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-10:

30pm

, Su

: 11a

m-1

0pm

912.

495.

0705

11

W. L

iber

ty S

t.

H5

A$$

Map on pg. 38

McD

on

ou

gh’s

Clas

sic c

asua

l Iris

h Am

eric

an p

ub. S

ervin

g la

rge

brea

kfas

t, lu

nch

and

dinn

er s

elec

tions

. Fa

mou

s fo

r ni

ghtly

kar

aoke

M-S

a: 8a

m-3

am, S

u: 8

am-2

am

$$G

6

912.

233.

6136

2

1 E.

McD

onou

gh S

t.

A

Hu

ey

’s o

n t

he

Riv

er

Auth

entic

New

Orle

ans

cuisi

ne. S

ervin

g la

te

brea

kfas

ts a

nd lo

cal s

eafo

od in

a c

asua

l at

mos

pher

e.M

-Th:

7am

-10p

m, F

: 7am

-11p

m,

Sa: 8

am-1

1pm

, Su:

8am

-10p

m91

2.23

4.73

85

115

E. R

iver

St.

$$B7

A

Cla

ry’s

Casu

al lo

cal a

tmos

pher

e. Se

rvin

g br

eakf

ast

all d

ay a

nd lu

nch.

Sele

ctio

ns in

clud

e st

anda

rd

dine

r an

d so

uthe

rn fa

re. O

utdo

or s

eatin

g av

aila

ble

M-F

r: 7a

m-4

pm, S

a-Su

: 8am

-4pm

912.

233.

0402

404

Abe

rcor

n St

.

$$J6

Co

bb

lest

on

e C

afe

Smal

l coz

y at

mos

pher

e se

rvin

g tr

aditi

onal

ca

fe c

uisin

e an

d di

ffere

nt v

aria

tions

of

coffe

e be

vera

ges.

Su-T

h: 7

am-4

pm, F

-Sa:

7am

-5pm

912

.231

.070

1 1

30 L

ow F

acto

rs W

alk

B5$

Cry

stal

Be

er

Parl

or

Sava

nnah

’s se

cond

old

est r

esta

uran

t and

pa

rlor.

Sele

ctio

ns in

clud

e in

tere

stin

g ta

kes

on

trad

ition

al A

mer

ican

dish

es.

Su-T

h:11

-10p

m, F

-Sa:

11am

-11p

m

912

.349

.100

0

301

W. J

ones

St.

I4A

$ -

$$D

eb

i’s/

Lau

rie

’s

Rela

xed

loca

l fee

l. Ser

ving

dow

n ho

me

style

Am

eric

an b

reak

fast

and

lunc

h. D

aily

spec

ials

.

M-F

: 7am

-2:4

5pm

912

.236

.332

2

10

W. S

tate

St.

$E5

Fid

dle

r’s

Cra

b H

ou

se

Loca

l, fre

sh s

eafo

od s

elec

tions

and

sta

ndar

d Am

eric

an fa

re. S

erve

d in

cas

ual s

ettin

g w

ith

scen

ic v

iew

s.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912

.644

.717

2

131

W. R

iver

St.

B7$$

A

Fir

efl

y C

afe

Clas

sic c

afé

fare

mix

ed w

ith s

outh

ern

and

inte

rnat

iona

l sel

ectio

ns. H

istor

ic in

timat

e at

mos

pher

e.Tu

-Th:

7:3

0am

-8:3

0pm

, F: 7

:30a

m-9

:30p

m,

Sa

: 9am

-9:3

0pm

, Su:

9am

-3pm

912.

234.

1971

321

Hab

ersh

am S

t.

H9

$$A Jo

hn

Ryan

’s B

istr

o &

Pu

b

Insid

e th

e D

oubl

etre

e H

otel

. Mix

of A

mer

ican

se

lect

ions

and

bist

ro fa

re.

Clas

sic S

outh

ern

lunc

h bu

ffet s

erve

d M

on-S

at.

Mor

e in

tern

atio

nal s

elec

-tio

ns a

t din

ner

with

trad

ition

al d

esse

rts

M-F

: 6am

-103

0am

, M-F

113

0am

-130

pm,

Sa-S

u: 6

am-1

1am

, M-S

u: 5

-10p

m91

2.79

0.70

00

411

W B

ay S

t.

A$$

B2

Mo

lly M

acP

he

rso

n’s

Casu

al in

timat

e Sc

ottis

h Pu

b. M

enu

feat

ures

tr

aditi

onal

Am

eric

an a

nd S

cotti

sh fa

re.

M-S

a: 11

am-3

am, S

u: 1

2pm

-3am

912.

239.

9600

3

11 W

. Con

gres

s St

.

AD

3$

Gari

bal

di’s

Cafe

Spac

ious

, fine

ly ap

poin

ted

dini

ng a

rea.

Men

u in

clud

es c

onte

mpo

rary

Am

eric

an a

nd in

tern

a-tio

nal f

are.

M-S

u: 5

pm-1

0pm

912.

232.

7118

3

15 W

. Con

gres

s St

.

$$D

3A

Gard

en

of

Ed

en

Spac

ious

din

ing

area

in a

cas

ual a

tmos

pher

e. Cl

assic

sou

ther

n so

ulfo

od s

elec

tions

. Dai

ly sp

ecia

ls av

aila

ble.

M-F

: 6am

-6pm

912.

349.

1420

71

4 M

LK Jr

. Blv

d.

$M

1G

oo

se F

eat

he

rs

Euro

pean

sty

le c

afé

and

bake

ry s

ervin

g la

rge

sele

ctio

n of

bre

akfa

st it

ems

and

casu

al lu

nch

fare

.

M-F

: 7am

-3pm

, Sa-

Su: 8

am-3

pm

912.

233.

4683

3

9 Ba

rnar

d St

.

$D

4

Lo

cal

11

Te

n

Cont

empo

rary

cas

ual a

tmos

pher

e. So

uthe

rn

influ

ence

d m

enu

utiliz

ing

loca

l and

sea

sona

l se

lect

ions

. Bou

tique

win

e lis

t.

M-S

u: 6

-10p

m

912.

790.

9000

1

110

Bull

St.

$$$

P6A

Ke

vin

Barr

y’s

Iri

sh P

ub

Trad

ition

al Ir

ish p

ub w

ith Ir

ish s

ingi

ng e

very

ni

ght.

Men

u fe

atur

es c

lass

ic A

mer

ican

and

Ir

ish fa

re.

M-S

a: 11

pm-3

am, S

u: 1

2:30

pm-2

:30a

m

912.

233.

9626

1

17 W

. Riv

er S

t.

A$$

B4L

ady a

nd

So

ns

Paul

a D

een

fam

ily e

stab

lishm

ent.

Clas

sic

sout

hern

fare

ser

ving

buffe

t sty

le a

nd m

enu

spec

ials

.M

-Sa:

11am

-3pm

, M-S

a: 5p

m-c

lose

,

Su: 1

1am

-5pm

912.

233.

2600

1

02 C

ongr

ess

St.

A$$

D5

J.J.

Bo

ne

rz

Barb

eque

, rib

s, an

d w

ings

ser

ved

in a

n up

beat

at

mos

pher

e w

ith s

erve

rs in

red

cow

girl

boot

s.

M-S

a: 11

am-3

am ,S

u: 1

1:30

am-2

am

912.

944.

4343

11

W. B

ay S

t.

A$

B5J.

Ch

rist

op

he

r’s

Larg

e m

enu

feat

urin

g cl

assic

Am

eric

an

brea

kfas

t and

lunc

h se

lect

ions

. Cas

ual s

ettin

g.

M-S

u: 7

am-2

pm

912.

236.

7494

12

2 E.

Lib

erty

St.

$H

7Is

aac’

s o

n D

rayto

n

Casu

al r

oofto

p di

ning

feat

urin

g an

ext

ensiv

e m

enu

of s

alad

s, ap

ps, s

andw

iche

s an

d di

nner

en

tree

s.M

: 4-1

1pm

, Tu-

Th:

11a

m-1

1pm

, F-

Sa: 1

1am

-2am

, Su:

12-

11pm

912.

231.

0100

9 D

rayt

on S

t.

A$$

C7

Ch

urc

hil

l’s

Pu

b

Intim

ate

hist

oric

set

ting.

Men

u se

lect

ions

in

clud

e tr

aditi

onal

Brit

ish a

nd c

lass

ic A

mer

ican

fa

re. K

itche

n op

en ti

l 1am

eve

ryda

y.

M-S

u: 5

pm-1

am

912

.232

.850

1

13

W. B

ay S

t.

A$$

B6

Co

ng

ress

Str

ee

t S

oci

al C

lub

Casu

al a

nd s

paci

ous

indo

or a

nd o

utdo

or

shad

ed d

inin

g ar

eas.

Men

u of

fers

trad

ition

al

Amer

ican

fare

suc

h as

cal

amar

i, bur

gers

, so

ups,

win

gs, a

nd a

var

iatio

n of

san

dwic

hes

Ope

n Ev

eryd

ay 1

1am

-11p

m

912.

238.

1985

41

1 W

. Con

gres

s St

.

D2

$A

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

A

Map on pg. 38

Well FED 41

Sap

ph

ire

Gri

ll

Fine

ly ap

poin

ted,

intim

ate

atm

osph

ere.

Serv

-in

g co

ntem

pora

ry s

elec

tions

with

Am

eric

an

and

Euro

pean

influ

ence

s.Su

-Th:

6pm

-10:

30pm

, Sa

: 5:3

0pm

-11:

30pm

912.

443.

9962

1

10 W

. Jul

ian

St.

C4

$$A

Su

gar

Dad

dy

’s

Casu

al in

timat

e at

mos

pher

e. Ta

pas,

light

fare

an

d de

sser

ts. E

xten

sive

win

e an

d dr

ink

list.

Ki

tche

n op

en ti

ll m

idni

ght.

M-T

h: 5

pm-1

2am

, F-S

a: 5p

m-3

am91

2.33

5.58

52

109

Jeffe

rson

St.

$$D

3ASe

con

d L

ine

Cozy

fam

ily o

wne

d re

stau

rant

with

out

door

se

atin

g. R

elax

ed a

tmos

pher

e se

rvin

g Ca

jun,

Creo

le a

nd F

renc

h in

fluen

ced

sele

ctio

ns.

M-W

: 11:

30am

-9pm

, Thu

-Sat

: 11:

30am

-4am

912.

335.

1754

3

06 U

pper

Fac

tor’s

Wal

k

$$B3

A

No

ble

Fare

Intim

ate

hist

oric

set

ting.

Men

u fe

atur

es

loca

lly in

spire

d se

lect

ions

with

Eur

opea

n in

fluen

ces.

Tu-T

h: 5

:30p

m-1

0:30

pm, F

-Sa:

5:30

pm-

11:3

0pm

912.

443.

3210

321

Jeffe

rson

St.

$$I3

A

Old

e P

ink

Ho

use

Wel

l app

oint

ed, h

istor

ical

set

ting.

Exte

nsive

W

ine

List

, Sea

sona

l men

u fe

atur

es s

eafo

od

and

sout

hern

fare

.Su

-M: 5

pm-1

0:30

pm, T

u-T

h: 1

1am

-10:

30pm

F-

Sa: 1

1am

-11p

m

$$$

AC

8

912.

232.

4286

2

3 A

berc

orn

St.

Six

Pe

nce

Pu

b

Casu

al E

nglis

h pu

b w

ith c

lass

ic h

istor

ic s

ettin

g. Eu

rope

an in

fluen

ced

pub

fare

and

spe

cial

ties.

M-T

h: 1

1:30

am-1

2am

, F-S

a: 11

:30a

m-2

am,

Su: 1

1:30

am-

10pm

912.

233.

3156

2

45 B

ull S

t.

$G

6A

Sk

yle

r’s

Re

stau

ran

t

Rela

xed

atm

osph

ere

in th

e do

wns

tairs

of t

he

East

Bay

Inn.

Clas

sic A

mer

ican

cui

sine

mix

ed

with

Asia

n se

lect

ions

as

wel

lM

-F: 1

1am

-3pm

, W-T

h: 6

pm-9

pmF-

Sa: 6

pm-1

0pm

912.

232.

3955

225

E Ba

y St

.

A$$

C8

Sw

ee

t M

eli

ssa’

s

Loca

l lat

e ni

ght s

pot f

or a

fford

able

piz

za.

Casu

al e

xpre

ss s

ettin

g.

M-S

a: 11

am-u

ntil

$D

5

912.

443.

1622

35

Whi

take

r St

.

Ro

cks

on

th

e R

ive

r

Eleg

ant a

nd e

clec

tic s

ettin

g in

the

Bohe

mia

n H

otel

. Sou

ther

n co

ntem

pora

ry c

uisin

e se

rvin

g br

eakf

ast,

lunc

h, an

d di

nner

.M

-Su:

7am

-10p

m

877

.486

.957

5

10

2 W

. Bay

St.

B5A

$$R

ive

r S

tre

et

Oyst

er

Bar

Casu

al c

lass

ic A

mer

ican

atm

osph

ere.

Larg

e se

lect

ion

of s

eafo

od. R

aw b

ar fe

atur

ing

oyst

ers.

Su-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm

912.

232.

1565

411

E. R

iver

St.

$$B1

1A

Riv

er

Ho

use

Se

afo

od

Expa

nsive

men

u fe

atur

ing

fres

h lo

cal s

eafo

od

and

hom

emad

e br

eads

and

des

sert

s. H

istor

ic

casu

al s

ettin

g.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su

: 11:

30-1

0pm

912

.234

.190

0

1

25 W

. Riv

er S

t.

A$$

A4

Sp

an

ky

’s

Pizz

a ga

lley

and

salo

on. L

arge

men

u al

so

incl

udes

pas

ta, s

alad

s, an

d st

acke

rs. “

Hom

e of

the

orig

inal

chi

cken

fing

er.”

Su-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

6.30

09

31

7 E.

Riv

er S

t.

B10

A$$

Vic

’s o

n t

he

Riv

er

Cont

empo

rary

sou

ther

n cu

isine

. Spa

ciou

s el

egan

t am

bian

ce. E

xten

sive

win

e m

enu.

M-S

u: 1

1am

-4pm

, Su-

Th:

4pm

-10p

m,

F-Sa

: 4pm

-11p

m 9

12.7

21.1

000

1

5 E.

Riv

er S

t.B6A

$$$

Tu

bb

y’s

Tan

k H

ou

se

Pano

ram

ic r

iver

view

and

live

mus

ic e

very

ni

ght.

Men

u fe

atur

es A

mer

ican

fare

and

se

afoo

d.M

-W: 1

1-10

:30p

m, T

h-F:

11a

m-1

1pm

, Sa

: 9am

-11p

m, S

u: 9

am-2

pm 9

12.2

33.0

770

1

15 E

. Riv

er S

t.

$$B7

A

Mrs

. Wil

ke

s D

inin

g R

oo

m

Nat

iona

lly r

ecog

nize

d ca

sual

lunc

h di

ning

. Cl

assic

sou

ther

n ho

me

cook

ing

serv

ed fa

mily

st

yle a

t sha

red

tabl

es

M-F

: 11a

m-2

pm

912

.232

.599

7

107

W. J

ones

St.I5

$$

Sta

rfish

Cafe

Nat

iona

lly r

ecog

nize

d jo

int v

entu

re b

etw

een

the

Uni

on M

issio

n an

d SF

C..

Cas

ual e

xpre

ss

setti

ng w

ith tr

aditi

onal

Am

eric

an fa

re

prep

ared

by

stud

ents

in th

e cu

linar

y tr

aini

ng

prog

ram

.M

-F: 8

am-2

:30p

m

912

.233

.077

0

115

E. R

iver

St.

$B7

So

ho

So

uth

Cafe

Rela

xed

café

set

ting.

Sund

ay b

runc

h. M

enu

sele

ctio

ns in

clud

e sp

ecia

lty s

andw

iche

s, de

s-se

rts

and

mor

e.M

-Sa:

11:3

0am

-4pm

, Su:

11-

4pm

912.

233.

1633

12

W. L

iber

ty S

t.

A$

H5

Te

mp

era

nce

Ope

n 7

days

a w

eek

for

lunc

h an

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men

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on

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r se

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hou

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rew

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h: 1

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: 10a

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ly P

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and

sala

ds.

M-F

: 10a

m-5

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a: 11

am-5

pm

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.233

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2

1

14 B

arna

rd S

t.

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4

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rim

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tting

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men

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ms

prep

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afoo

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lect

ions

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-Su:

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m-1

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912.

236.

4229

3

13 E

. Riv

er S

t.

B10

$$A

Wil

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ican

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eric

an fa

re.

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h: 1

1am

-2am

, F-S

a: 11

am-3

am

912.

790.

9464

2

7 Ba

rnar

d St

. C4

$A


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 38

42 Well FED

Ca

fes

swee

ts

Bak

erie

s

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lia

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aditi

onal

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a, Pi

zzer

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oci

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tions

. Spa

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912.

335.

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6 A

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izza

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-Sa:

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, Su

: 11a

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495.

0705

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H5

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i’s

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osph

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a: 12

pm-1

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pm

912.

236.

2744

5

13 E

. Ogl

etho

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.

F10

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a: 11

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, Su:

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rle

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e’s

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tto

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ition

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alia

n m

enu

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ns s

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an

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al s

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g.

912

.232

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0

44 M

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d.

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Vin

nie

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le p

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arge

men

u se

lect

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rved

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cas

ual e

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tic a

tmos

pher

e.

M-T

h: 4

pm-1

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pm, F

-Sa:

12pm

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-11:

30pm

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233.

6394

31

7 W

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an S

t.

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ur

Pie

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u to

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ow

n pi

zza,

pani

ni, a

nd o

r br

ead

bow

l sal

adSu

-Th:

11a

m-9

pm,

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: 11

am-1

0pm

912.

234.

2433

1

10 W

Bry

an S

t.

$C

4A

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oo

th C

afe

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wic

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coffe

e, te

a, ju

ice

bar

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n sm

ooth

ies.

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xed

atm

osph

ere

feat

urin

g lo

cal

artw

ork.

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ic c

ompu

ters

and

wifi

.M

-F: 9

am-6

pm, S

a: 10

am-6

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0am

-4pm

912.

231.

8100

1

43 B

ull S

t. F6$

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Be

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en Yo

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lf-se

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buffe

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le

with

larg

e se

lect

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of to

ppin

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ree

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.

M-S

u: 1

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912.

233.

1900

22

5 W

. Bro

ught

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t.

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4

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e cr

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ca

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set

ting.

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h: 1

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, F-S

a: 10

am-9

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: 12p

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pm

912

.239

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4

19

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rson

St.

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3

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t B

ean

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g lo

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nter

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t.M

-Su:

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912.

232.

4447

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E. P

ark

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ializ

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238.

1150

2

1 W

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k St

.

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ctio

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esh

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.

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a: 11

am-1

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m-1

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912.

816.

4764

1 E

. Bro

ught

on S

t.

E7$

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lery

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cafe

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ing

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e se

lect

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of s

tand

ard

café

drin

ks

and

fare

.

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: 7:3

0am

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a-Su

: 8am

-11p

m

912.

233.

5348

2

34 B

ull S

t.

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6H

arr

is B

ak

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mer

ican

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e lig

ht c

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-Sa:

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:30p

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u: 8

:30a

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912.

233.

6400

102

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r af

tern

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M-S

at: 1

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Lunc

h se

rved

11:

30am

-4pm

912

.239

.969

0

7 E

. Bro

ught

on S

t.

$D

6

Le

op

old

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ce C

ream

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oric

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arlo

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sual

fam

ily

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ervin

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riety

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ecia

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ever

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, san

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: 12p

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, M-T

h: 1

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-Sa:

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2.23

4.44

42

212

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roug

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D8

$

Cafe

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ss s

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, in

clud

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ni a

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alia

n ge

lato

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Su-T

h: 1

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-Sa:

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912.

234.

2344

20

2 W

. Sai

nt Ju

lian

St.

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as

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al e

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ss s

et c

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rage

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M-S

u: 9

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7

912.

944.

2556

313

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n St

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oco

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ic c

offe

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urm

et c

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e, an

d sp

ecia

lty d

rinks

.

Sun-

Thu

rs 5

pm-1

2am

, Fri

-Sat

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-1am

912.

238.

2012

4

2 M

LK Jr

. Blv

d.

$$D

1A

Ke

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’Co

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or

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12.2

31.8

282

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erce

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8

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2.44

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a-Su

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912

.233

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iver

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$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 $$$

$$$



Children’s Menu


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

empo

rary

intim

ate

atm

osph

ere.

Live

m

usic

. Men

u fe

atur

es in

tern

atio

nally

insp

ired

tapa

s.

Su-T

h: 4

pm-1

0pm

, F-S

a: 4p

m-1

2am

912.

236.

7777

52 B

arna

rd S

t.

$$D

4A

Kay

ak

Kafe

´

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lect

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ix o

f caf

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heal

thy,

and

fres

h fa

re. F

amou

s fo

r ta

cos.

Dai

ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

0pm

Th-

Sa: 5

pm-1

1pm

912.

233.

6044

1 E

. Bro

ught

on S

t.

D6

$A

Zu

nzi

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Swiss

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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

othe

r an

d lo

cate

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the

City

Mar

ket.

Ext

ensiv

e in

tern

atio

nal

sele

ctio

n of

tapa

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d lig

ht fa

re s

erve

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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


26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu



Begi

nnin

g of

nex

t lin

e

Map on pg. 38

His

pan

icC

uban

, Mex

ican

, etc

.

EtH

nic

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

ster

n, e

tc.

Chi

nese

, Jap

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

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nch

fare

. Sea

sona

l men

u se

lect

ions

and

ext

ensiv

e w

ine

list.

M-T

h: 6

pm-1

0pm

, F-S

a: 6p

m-1

1pm

912.

443.

1875

4

8 W

hita

ker

St.

D5

$$$

AP

ap

illo

te

Intim

ate

expr

ess

bist

ro s

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g. M

enu

feat

ures

lig

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

et r

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or p

atio

, ha

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icke

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and

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sel

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d a

men

u in

spire

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the

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ch b

rass

erie

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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

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A

Mir

age

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ate

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al s

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pora

ry

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iterr

anea

n ba

r an

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te n

ight

ho

okah

loun

ge.

Su-W

: 5pm

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m, T

h-Sa

: 5-2

:30a

m

912.

236.

5464

20 E

. Bro

ught

on S

t.

D6

$$A

Cas

bah

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rocc

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edite

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men

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how

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ghtly

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cer

emon

ial

atm

osph

ere.

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rvat

ions

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gest

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M-S

u: 5

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0:30

pm

912

.234

.616

8

118

E. B

roug

hton

St.

D7

A$$

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mp

ia C

afe

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ate

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osph

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e se

lect

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aditi

onal

Gre

ek d

ishes

and

piz

za.

M-S

u: 1

1am

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m

912.

233.

3131

5 E

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er S

t.B6$$

A

Mid

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tern

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e

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tic s

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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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an

tin

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B4$$

Trad

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ved

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ca

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.

M-W

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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

tD

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AIn

timat

e, ca

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ting.

Trad

ition

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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

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912.

236.

0530

42

0 E.

Bro

ught

on S

t.

Ran

cho

Ale

gre

D1

$$A

Trad

ition

al C

uban

dish

es, in

clud

ing

Cuba

n sa

ndw

iche

s, Pa

ella

, sea

food

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des

sert

s.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

0:30

pm,

Su: 1

1am

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912.

292.

1656

402

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lvd.

Carl

ito

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ex

ican

Gri

llA

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1

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al fe

stive

atm

osph

ere.

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nsive

men

u se

lect

ions

incl

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dard

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ican

fare

. D

aily

spec

ials

.M

-W: 1

1am

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m, T

h-F:

12-

10:3

0pm

, Sa

: 12-

10:3

0pm

, Su:

12-

10pm

912.

232.

2525

119

MLK

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lvd.

Saig

on

Re

stau

ran

t

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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:

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10pm

, F-S

a: 5-

11pm

912.

232.

5288

4

W. B

roug

hton

St.

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D6

Sak

ura

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apan

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men

u se

lect

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udes

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hi, t

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ki, a

nd

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chi. O

pen

for

over

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year

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Su-T

h: 1

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r-Sa

: 11-

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912.

234.

9300

1

16 E

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ught

on S

t.

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7

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shi

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n

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pher

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rvin

g tr

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pane

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ushi

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ent

rees

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-F:1

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g lo

cal

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ork.

M-S

a: 11

:30-

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pm, M

-Th:

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:30p

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ual

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912.

233.

8899

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ai

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tions

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-Th:

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-Th:

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Sa: 1

2pm

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, F-S

a: 4:

30-1

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: 5pm

-9pm

912.

231.

6667

1

7 W

. Bro

ught

on S

t.

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$$A

PJ

Th

ai

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isin

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g w

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ou

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atin

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i cu

isine

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rel

axed

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osph

ere

M-F

: 11a

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912

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1

47 A

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e se

lect

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onal

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i and

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achi

. Cas

ual s

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g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

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m

912.

349.

6230

10

Barn

ard

St.

$$K

10A

44 Well FED


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

M i dto w n / S o ut h s i d eBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

Well FED 47

A T

aste

of

He

ave

n

Trad

ition

al s

outh

ern

fare

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g en

tree

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sser

ts, a

nd s

ides

. Cas

ual e

xpre

ss d

inin

g. Re

gula

r sp

ecia

ls.

M: 8

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pm, T

-Th:

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Sa: 8

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lose

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days

912.

349.

6022

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402

Wat

ers A

venu

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9

Barn

es

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food

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enu

choi

ces

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ks,

burg

ers,

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erts

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ual f

amily

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ting.

M-S

u: 1

0:30

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, Su-

Th:

2pm

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m, F

-Sa:

2pm

-10:

30pm

912.

353.

9488

53

20 W

ater

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$$F9

A

Joh

nn

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arr

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est

au

ran

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pany

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stau

rant

. Cas

ual f

amily

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osph

ere

serv

ing

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sou

ther

n fa

re.

M-T

h: 1

1:30

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, F-S

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:30-

10:3

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912.

354.

7810

1

651

E. V

icto

ry D

r.

$$C

10A

Kas

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rill

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pher

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ine

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Org

anic

pro

duce

and

pe

tite

port

ions

ava

ilabl

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M-F

: 11a

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-Sa:

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912.

355.

9250

48

29 W

ater

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A

Fid

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ount

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ato

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pher

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-Th:

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a: 11

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912.

351.

2274

72

01 H

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emor

ial D

r.

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A

Fo

rm

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et fo

ods

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ly ch

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ps, s

ides

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ts, c

hees

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fam

ous

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ava

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e fo

r pr

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win

e ta

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A$$

M-F

: 11a

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B8

912

.236

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rgio

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ub

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li

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u: 1

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912.

352.

1118

7

15 M

all B

lvd.

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Casu

al e

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lect

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en

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ub

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912

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5

243

0 H

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ssic

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eric

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re

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t sel

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Sa: 1

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ied

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ken,

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hes,

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912.

234.

2260

22

01 W

ater

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C9

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uli

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al p

rogr

essiv

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ning

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eric

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ian

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ired

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ade

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tens

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rink

men

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-Th:

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m-1

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-S: 1

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m91

2.92

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12

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lect

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ecia

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h: 7

am-7

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: 9am

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912

.201

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8

18

13 B

ull S

t.

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ay a

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clud

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912.

351.

0302

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30 H

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ious

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rts

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osph

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912.

352.

2933

10 E

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ad S

t.

A$

D12

Dri

ftaw

ay C

afe

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esh

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l sea

food

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912.

303.

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lect

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912.

236.

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Bu

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et

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u th

at is

av

aila

ble

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ay w

ith d

aily

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h sp

ecia

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t men

u fe

atur

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ette

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nch

men

u as

wel

l.

M-S

u: 6

am-3

pm

912.

234.

6778

2

130

E. V

icto

ry D

rive

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11

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n’s

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igh

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ll

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g ho

t and

col

d sa

ndw

iche

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ros,

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ds a

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ides

.

M-F

: 11a

m-8

:30p

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a: 11

am-3

pm

912.

351.

9008

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odgs

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emor

ial D

r.

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7

B&

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urg

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So

uth

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e

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al fa

mily

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osph

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ializ

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sele

ctio

n of

bur

gers

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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

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a:11

am-1

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: 12p

m-6

pm91

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u. Ca

sual

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r se

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ava

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M-S

a: 4p

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am

912.

355.

5956

4

523

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ersh

am S

t.

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Din

er

on

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n 24

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912.

356.

5877

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berc

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7

Trad

ition

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mer

ican

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at is

ope

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he m

enu

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rs b

reak

fast

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nch,

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dinn

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ptio

ns s

uch

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ggs,

burg

-er

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dwic

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tty B

om

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r’s

Loca

ted

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eric

an L

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st 1

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eric

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rary

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men

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lect

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que

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cion

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l.

M-T

h: 1

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F-S

a: 11

am-1

0pm

912.

358.

0809

52

00 P

auls

en S

t.

A$$

F8

PRICE $$$

$$$



Children’s Menu


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

din

ing.

Exte

nsive

m

enu

offe

rs m

any

varie

ties

of s

eafo

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

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m

912.

354.

3744

67

30 W

ater

s Ave

H8

$$Co

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

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Naro

bia

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rits

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ravy

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ily fr

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ly ca

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e th

at s

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aliz

es

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vy. D

aily

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h sp

ecia

ls,

incl

udin

g la

mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

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-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

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Off

Th

e G

rill

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al e

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enu

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ns

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stan

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re w

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ition

al s

ides

.

M-S

a: 11

am-9

pm

912.

232.

1218

201

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.

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ition

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sel

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al fa

re in

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lass

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mer

ican

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ting.

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a: 11

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354.

0006

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rest

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akes

and

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ni

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eric

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aks

with

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se

men

u se

lect

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a: 4:

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: 12p

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691.

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234.

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men

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pas

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tow

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enu

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lect

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.

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u: 5

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.

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Men

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ther

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ul

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l exp

ress

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ting.

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u: 1

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692.

0036

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ar a

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ge s

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2269

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my G

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men

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rs s

lider

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, and

rot

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enu

spec

ials

M-F

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Men

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921.

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ily. C

asua

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u: 1

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912.

354.

2524

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A$$

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a: 11

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pm

912.

352.

3434

682

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.

I8$

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352.

2233

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ve.

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uca

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afe

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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

ence

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ters

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ition

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asua

l exp

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ting

with

sp

ecia

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h: 6

am-9

pm, F

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355.

2761

260

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9

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al lo

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eri-

can,

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iterr

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n se

lect

ions

. Am

ple

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t bee

r se

lect

ions

as

wel

l.

M-S

a: 11

:30a

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pm

Su: 1

2pm

-2am

912.

358.

0670

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200

Paul

sen

St.

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A

Am

Eric

An

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, Sou

ther

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l R

est

au

ran

t

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e Fu

sion

feat

urin

g a

la c

arte

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ts,

and

mor

e. Ve

geta

rian

and

Vega

n fr

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an li

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agar

itas,

moj

itos.

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u: 5

pm-U

ntil

M: C

lose

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912.

232.

1874

161

1 H

aber

sham

St.

B8$-

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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$

$$$$$



Children’s Menu



Ca

Fes

swee

ts

Bak

erie

s

eth

niC

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

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

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n t

he

Day

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ery

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aker

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Foo

die

dest

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ion

serv

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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e I

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p

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mak

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Casu

al

expr

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ent t

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iorg

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Del

i.

912

.352

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5

71

5 M

all B

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pm, S

u: 1

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-4pm

Un

forg

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ab

le B

ak

ery

& D

eli

Clas

sic, c

asua

l, exp

ress

take

out.

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om

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peci

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akes

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des

erts

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ht lu

nch

offe

rings

.

M-F

: 9am

-6pm

, Sa:

9am

-3pm

912.

355.

6160

2

38 E

isen

how

er D

r.

H7

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Al

Sal

aam

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li

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al e

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ss s

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g. M

iddl

e Ea

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n fa

re w

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aditi

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del

i sel

ectio

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M-S

a: 11

am-8

pm

912

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hn

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am

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mai

can

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ne th

at in

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bq je

rk, p

ork,

ribs,

goat

, pe

pper

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teak

, and

a v

arie

ty o

f sea

food

.M

-Th:

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m-9

pm, F

-Sa:

10am

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2pm

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912.

225.

4718

205

Mon

tgom

ery

Cro

ss R

d.

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aw

arm

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ing

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ition

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gred

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al s

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ee w

ifiM

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-Sa:

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0pm

, Su

: 11:

30am

-3pm

912.

692.

8988

740

0 A

berc

orn

St.

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Tro

y M

ed

ite

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Cu

isin

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isine

in a

ca

sual

set

ting.

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htly

food

and

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k sp

ecia

ls, in

clud

ing

win

es.

M-S

u: 1

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pm91

2.92

1.51

17

105

10 A

berc

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K5

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On

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enu

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fish,

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kday

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h sp

ecia

ls.

Expr

ess

and

casu

al s

ettin

g.

M-T

h: 1

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912.

352.

4855

1

100

Eise

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er D

r.

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8

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ty

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refr

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ents

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l as

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re in

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wic

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lads

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cus

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pan

inis

.M

-F: 7

am-7

pm, S

a: 8a

m-6

pm

912.

354.

7420

4

517

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ersh

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t.

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cupc

akes

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akes

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mor

e.

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: 12p

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pm

912.

655.

3844

5

224

Skid

away

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G10

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wan

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e se

lect

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of tr

aditi

onal

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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

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n St

.

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ita

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al s

et a

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pher

e th

at o

ffers

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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

Sty

le P

izze

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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

Whi

te B

luff

Rd.

N5

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All

yan

na’

s

Trad

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

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y C

ross

Rd.

J7$$

Be

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

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of s

peci

alty

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ubs,

win

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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

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Tas

te o

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Trad

ition

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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


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


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

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912.

920.

7273

14

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enu

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h: 1

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912.

353.

9281

7400

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.

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spe

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236.

8228

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C9

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and

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inks

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cial

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912.

335.

2025

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.

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achi

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bar

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.

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912.

352.

4182

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8337

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353.

9281

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354.

3420

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r.

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927.

8599

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sea

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30-9

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352.

3838

764

0 A

berc

orn

St.

$$I7

A

50 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

H

ispa

nic

Cub

an, M

exic

an, e

tc.

Tan

geri

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Fu

sio

n

M-F

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a-Su

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pm, M

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920.

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hi a

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ntre

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-Th:

5pm

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912.

303.

0141

11

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h: 1

1:30

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912.

355.

0321

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ar.

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920.

3288

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ual

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920.

0704

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354.

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356.

1333

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-Sa:

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912.

927.

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.

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: 11a

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356.

1800

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234.

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To

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con

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the

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listin

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owev

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vori

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pot

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nah

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wn

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ase

call,

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pdat

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ur in

form

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in t

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nge,

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ove

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ing,

plea

s co

ntac

t Wel

l FED

via

em

ail a

t: gu

ide

@w

ell

fed

savan

nah

.co

m


26 Well FED

PRICE $$$

$$$



Children’s Menu


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

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sid

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est

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ran

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atm

osph

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with

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ard

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ning

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sel

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food

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sta

ndar

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sual

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.

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u: 4

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912.

786.

9533

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5 C

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ach

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aily

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hom

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Live

Ent

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M-S

u: 1

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912.

786.

4442

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Van

Hor

ne A

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lue

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oil, a

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M-S

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il

912.

484.

4954

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03 B

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ach

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912.

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afoo

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ount

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oil. L

ive

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ic a

nd te

levis

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port

s.M

-Th:

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10pm

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-12p

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: 12-

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786.

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ican

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each

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M-S

u: 1

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912.

786.

9655

1605

Inle

t Ave

.

$N

9

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ecia

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e sli

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ow c

ard

men

u, w

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, an

d m

ore.

M-S

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1-12

am

H6

912.

786.

5900

1

213

Hw

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Hu

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n an

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ribbe

an c

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es

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food

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chic

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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.


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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

Facebook or shoot an email to [email protected]

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Wilm

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D4

To

ou

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: W

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FED

con

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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

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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

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d.

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prin

t in

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ect

info

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for

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ing,

plea

s co

ntac

t Wel

l FED

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em

ail a

t: gu

ide

@w

ell

fed

savan

nah

.co

m

62 Well FED

HAPPYHOUR

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eVeRYDAY4-8pm

well fed savannah august 2011

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