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Contents: August 2012

What’s for Lunch?The CSNP is bringing some changes to thelunchrooms of Savannah area schoolsPLUS: Chatham County Public School Menus

20

Feed

Understand the 2012 Farm BillGeorgia Organics helps readers tounderstand the Food & Farm Bill

24

eaT

Going Vegan in SavannahOne woman’s journey to becoming veganand her discovery of its surrounding community.

16

The BAR GUIDE The most comprehensive list of bars, from downtown to The Islands.

60

drINk

20

16

32

58

32 Restaurant Feature: Blue Turtle Bistro expands options in Midtown with its new bar area. reCIPe: Lobster Ceviche Salad

MaPS. deTaILS.

deSCrIPTIONS.

New Listings

pg. 37

Dining Guide

58 Let’s Do Lunch Wine with lunch? Chad Lyon lists some of downtown’s great spots for sipping at lunchtime.

The Well FED Petduring the last dog days of summer, learn howto protect your pooch from heat stroke.

27

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13

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8 | Volume 2 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

First off, i would like to thank everyone who joined us for the film screening last month. We completely sold out the show and thankfully the folks at Carmike were gracious enough to move us to a bigger room!

Whenever I get to experience that kind of response from our community, it reinforces my resolve to continue to move this publication forward. It was two years ago, this month, that my wife and I moved to Savannah and started Well FED. In those early days of the magazine, we were so uncertain of whether or not this new city would embrace the ideas and lifestyle that we were interested in covering and believed in.

Honestly though, back then we were still trying to figure out exactly what this magazine was and “what exactly do we stand for?”

This question was just as much a personal one as it was pertaining to our business. Well, it has been two years now and I must say that we are still in the process of figuring out the answer. But, the adage does apply here, as it truly is about the journey and not the destination.

Over the years we have gotten to share our lives with so many other wonderful people in the community. We have learned from them, been inspired by them, shared meals with them. These are the people with whom we take this journey and it is more so that they are the ones who have shaped this publication, not us.

This month, we continue to bring you stories and information that we hope will help you along in your own journey. Whether you are well on your way, or just thinking of taking a new route: any one of this month’s articles is a great place to start exploring.

The key is to take the first step. We’ll take it with you.

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 Jan SiplonAngela GunnRhonda Barlow withJennifer DreyJennifer Owens withGeorgia OrganicsCornelia StumpfLiz QuerusioChad Lyon withChris Zinaich

Creative DirectorWhitney Johnson

Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) [email protected]

acebook!Follow us on

Contributing PhotographersAngela Hopper Cover:©Gianni-Fotolia.com

“Big journeys begin with small steps.”

Accounts Jennifer Restivo Charles MooreChristina SullivanMeagan Hodge Brian Stafford

witter!

Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.

for a chance to win prizes! Please Recycle this Magazine!

Publisher's dish

General ManagerJennifer Gedroyc

Contact Us

Special ThanksThe entire staff of theSavannah-Chatham School Nutrition Program.Georgia OrganicsMr. Jerry

Contributing Editor David Gignilliat

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FEED“Supporting our local farmers and producers ... promotes a viable local food system that not only nourishes our bodies but also preserves our environment, gives back to our local economy and fosters community.”

- Julie Scott, a founding memeber of The Savannah Food Co-op

Turn the page to learn more.

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By Jan Siplon

From the outside of the building, the scene is decidedly nondescript. Just an anonymous beige warehouse tucked in with some small homes in a nice, quiet neighborhood on the fringe of Ardsley Park. Hardly conspicuous. But as you take your first step inside the doors of the Savannah Food Co-op, located in commercial space at 1106 East 59th Street, you quickly get the sense that something very special is happening. It’s as if you’ve been transported back to a the country stores of a bygone era, to a time and place where access to affordable, healthy and local food could help grow a community.

Inside, co-op members peruse shelves of fruits and vegetables, a mosaic of produce bursting with the most vibrant colors you can imagine. Customers, friends and neighbors stop in the aisles to discuss recipes or catch up on who’s doing what and the week that was. Regular visitors load up on organic staples and chat with friends. Volunteers lend a hand to separate and organize deliveries and help with check out. Boxes moving, doors opening, cars pulling up, it’s a place that bustles with energy from the day’s first delivery from the farm to the last green bean swept from the floor.

“Supporting our local farmers and producers has been the main focus for our co-op,” says Julie Scott, the co-op’s New Products Coordinator and one of the group’s founding members in 2007. “This support promotes a viable local food system that not only nourishes our bodies but also preserves our environment, gives back to our local economy and fosters community.”

More than half of the Savannah Food Co-op products come directly from small farms and producers in Georgia, with many from Savannah and the surrounding area. The main focus of the Co-op is to work directly with these producers, no middle men. Supporting the local farmers and helping them grow their businesses is what it’s all about.

“The Savannah Food Co-op has been a journey of transformation”, adds Julie Scott, who was born and raised in Columbia, South Carolina and moved to Savannah in 2006. “[Five years ago], a group of moms began to meet and discuss ways to gain access to affordable, local, organic foods. Here we are four years later with over 1,000 members and our mission is still – Local, Organic, Sustainable.”

Savannah Food Co-op is able to offer over 500 products in any given order cycle, including local mixed produce/fruit boxes from Oaktree Farms in Jacksonville, GA.Some of their new items include:

* Locally made all-natural pastas (Frali Gourmet) and prepared sauces and pasta dishes.

* Georgia-produced pastured buffalo (Georgia Buffalo).

* Gelato, pimiento cheese and all-natural tasty treats from Joel Caplan at Cafe Gelatohhh here in Savannah.

* Wild Salmon from Doug’s Wild Alaskan Salmon

* Wildflower and Tupelo honey from B&G Honey Farms

* Farm Fresh eggs from Flat Land Farm

* Artisanal all natural cheeses from Flat Creek Lodge

* Natural and organic deli meats from Applegate Farms

* Fresh Baked Bread from Castra Rota Ltd. Co

-Continued on the next page.

Something is growing on 59th Street.

Well FED 13

Savannah Food Co-Op Coordinators: Julie Scott and Melissa Beauchamp.

Not Pictured: Carmen Vazquez

The Co-op continues to add local farmers and producers to its vendor lineup, including a recent expansion of the store’s selection of bulk items - grains, nuts, and more.

“Our members appreciate the natural goodness of food that comes straight from the farm to their basket,” says Melissa Beauchamp, the group’s IT Coordinator and resident techie. “Savannah Food Coop celebrates that connection by going straight to the heart of fresh local food.”

With growth in membership and vendors comes the need for convenience. This year, the Co-op added both Drive-Thru Service and pre-sorted pick-up options. Members can select drive-thru when ordering online and the Co-op volunteers will sort and load your items into your car in a pre-selected timeslot. Or, check the Pre-sorted option and the co-op will sort your items and have them ready for pick up when you arrive.“The convenience of shopping for all of my organic and all natural produce in one place and supporting our local farmers and businesses is the best reason I know of for being a part of Savannah Food Co-op,” says one satisfied Co-op customer.

Additionally, they have introduced the School Box Program to bring healthier food options to local schools. As part of the program parents teachers have the option to have all local mixed boxes delivered directly to the school. In exchange the PTA receives a percentage of the sales that can be used to purchase organic produce to use at any school event.

Like most food co-ops, Savannah Food Co-op relies on the volunteer work of its members. Volunteering is not a requirement, but it is strongly encouraged as it helps to keep the Co-op running smoothly. Ask any volunteer, and they will tell you what a great experience it is to be a part of the day-to-day operations, meeting the farmers and helping get the co-op products into your basket. In addition, volunteering members receive a 10% discont.

If you are a member and haven’t shopped at the Co-op in a while, now is the time to come back and check what’s new! Summer produce is ripe for the picking and it’s a perfect time for canning and freezing for the colder months. If you’re not a member, but have always wanted to have access to fresh locally sourced foods and a community of like-minded people, come join us today!

If you would like more information about the school program or the Savannah Co-op check our website:

www.savannahfoodcoop.comEmail us at [email protected]

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It took me thirty-three years to go vegan, a lifestyle in which no animal products are consumed or used, but I finally did it. While the choice to be vegan was one I had always considered, I ended up resisting it for many years because of my love for all kinds of food. Life, however, had a different plan for me.

It began when I was diagnosed with a dairy intolerance at the age of thirty-two after months of feeling unwell. On learning my diagnosis I cut dairy out of my life with great difficulty, but immediately began to experience many benefits.

All those years thinking stress was causing my adult acne and a constant spare tire around my waist turned out to be dairy related. A couple of weeks after removing dairy from my diet, my problem skin all but disappeared and I also lost the extra weight, which made me feel a lot more energetic.

As these changes occurred in my dietary life I began to notice changes taking place in my spiritual life too. My capacity for compassion, especially in regards to animals, began to grow and by the end of December 2011, I realized I no longer wished to consume animal products.

Fortuitously, in January of this year, the Savannah Yoga

Co-op offered a Weekend Warrior Workshop for students interested in learning more about Jivamukti yoga and the importance of veganism to the practice. On the second day of the workshop the director of the Co-op, Brent Martin, provided participants with a vegan lunch that allowed us to sample a few of the many food options available to vegans. Everything was so delicious and inspiring that I made my decision then and there to finally stop eating meat.

As soon as I got home from the workshop that day, I jumped head first into life as a vegan. I started by donating the animal products in my kitchen to the meat-eaters in my family. Unfortunately, this didn’t eradicate all animal products from my life and I questioned the best way to proceed with my lifestyle change.

At one point I considered throwing out everything I owned that was animal based, but after much thought I decided this was too extreme and environmentally unfriendly. I also concluded that it was not financially viable for me to throw away all my animal based products and then purchase vegan ones.

Instead, I have adopted a method of working towards becoming a more fully rounded vegan. For example, as I use up non-vegan products such as make up and shower gel, I then switch to vegan alternatives.

Of course, switching to a vegan lifestyle isn’t without other challenges. Before embarking upon this big life change, one major concern of mine was expense. While in some cases I have experienced an increase in my food bill at the grocery store, this is mostly due to the vegan convenience foods I buy when shopping at Publix or Kroger.

When I look back over my food expenses in the past compared to what I spend now, I have, however, found that they balance out because I can choose to purchase organic produce or specialty food items at stores like Fresh Market now that I’m saving on meat and dairy. I am, however, planning to cut back on these expenses in the future by planting my own vegetable garden, a possible solution for anyone looking to save money on food.

Another way I stay within my food budget is by eating at home. Yet, I’m often left wondering what other vegans do to keep themselves invested and interested in their plant-based diets. If there is anything that can prevent someone from embracing veganism it appears to be the isolation that is felt when eating and living a lifestyle very different from the majority of the community.

Going Vegan in Savannah

“It’s a process I’m still working on, but it’s one I’m committed to.”

by Angela Gunn

Thankfully, these days, you are never more than the click of a mouse away from more vegan resources than it’s possible to implement into daily life. One website I love called It’s Easy Being Vegan (www.itseasybeingvegan.com) recently published a blog post called Find Your Tribe, which suggested easy ways that vegans can find like-minded individuals in their community. One suggestion in this post was to use social media to seek out other vegans.

Taking this advice to heart, I did a Google search for vegans in Savannah and ended up joining the public Facebook group, Savannah Veggies and Vegans. In this group, Savannah locals share information and current news about veganism, vegan tips, blog posts detailing vegan recipes, as well as vegetarian and vegan events like the first free online teleconference that took place this month called Veganpalooza.

Since joining this group, I have been inspired to check out the vegan cookbooks recently highlighted at Barnes and Noble in Oglethorpe Mall. Using new recipes, I am now shopping more frequently at Brighter Day rather than exclusively at supermarkets.

I have also been encouraged to buy local, organic produce at the Forsyth Farmer’s Market on Saturday mornings and am in the process of becoming a member of the Savannah Food Co-op (see the article on page

13). This not only helps to decrease my grocery bills, but I feel good knowing that I am supporting local, sustainable agriculture.

For anyone interested in a vegan or vegetarian diet, I would encourage you to give it a try. While it’s true that veganism isn’t necessarily for everyone (the Dalai Lama had to give up his vegan diet due to a health condition), if you are interested in eating a plant-based, compassionate diet; remember that you are not alone. Don’t be scared to make the change. It is possible to live a healthy and fulfilling life as a vegan in Savannah, which not only benefits your health, but also reduces your impact on the environment. From my positive experiences, I know I’d recommend it.

Also, be sure to check out next month’s issue, in which I’ll be exploring the dining options available in Savannah for vegans and vegetarians!

Pictured above: Well FED writer, Angela Gunn, shopping at one of Savannah’s best vegan options: Brighter Day.

Well FED 17

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August is the time of year when the Savannah Chatham County School Nutrition Program (CSNP) is prepared to answer the question,

“What’s cooking?” for the coming school year. This school year, CSNP is cooking up changes that will not only taste good, but are also healthy for the students. Most notably, changes in the offered breakfast and lunch menu items will put more fruits and vegetables on students’ plates along with more whole grains.

During the 2012-13 school year, the CSNP is also expanding its Farm to School Program (F2S) by serving more regionally grown menu items, showcasing a “F2S Taste of the Month” menu item and providing resource support for school gardens.

Three local vendors are now working with CSNP to provide food for student meals. On the produce side, Coastal Georgia Small Farmers Co-op Inc. will provide fresh collard greens and pink-eyed peas during collard season, expected to be from November through February or March. The pink-eyed peas are fresh frozen and will be on the menu at about the same time as the collards.

Savannah-based Derst Breads, also known as Flowers Foods, will provide the rolls, buns and sliced breads for student meals, while locally owned West Wing Pizza will provide pizza exclusively for high school students. The pizza will be sold as an a la carte item or as part of the reimbursable meal if the student picks up other necessary components.

Healthy Hunger Free Kids Act brings changes

The CSNP, which serves as the local food authority that operates the federally funded National School Breakfast and Lunch Program in the Chatham County School District, began to smell the aroma of change with the passage of the Healthy Hunger Free Kids Act in December 2010. The goal of the act was to increase the fruit and vegetable consumption of the students,

this month savannah area schools will experience some tasty new changes in the lunchroom thanks to the savannah chatham school nutrition program.

by Rhonda Barlow, MPH, RD. LD, CLC.

What’s forLUNCH?

decrease the animal protein consumption, decrease sodium and saturated/total/trans fat and to bring the calories the students were being offered in line with the actual calorie need for their age group.

Upon passage of the act, the self-supporting CSNP immediately began planning ways to get student’s taste buds ready for more colorful fruits and vegetables on their plates and brown breads and buns on their sandwiches. As a result of the work already done, students will not see drastic changes made to their meals in the coming year versus last year.

The main visual change for students in Chatham County will be less meat on some days, with the portion dropping from 2 ounces in the past to 1 or 1.5 ounces this year, as required by the Healthy Hunger Free Kids Act of 2010.

20 Well FED

However, the lower protein is not expected to be noticeable because CSNP will reduce it in the mixed component foods like salads and casseroles.

Additionally, more whole grains will be offered each week, and meals are required to have less sodium and calories in the total meal. When students go through the lunch line, they will be required to pick up a fruit or vegetable, along with two other meal items to complete their meal tray. This will be the first time that students are not allowed to leave the line without picking up a minimum of a half cup of a fruit or vegetable.

One bigger picture change in the coming school year is that the CSNP will shift to offering three different menus catering to the specific nutrient and caloric needs of the elementary, middle and high school students. Last year, there were just two menu plans—elementary and middle/secondary.

The CSNP had already started Meatless Monday menu planning last school year and will continue to offer elementary students two meatless entrée options on Mondays. Middle and high school students will be offered a choice between one meatless entrée and one meat-based option on Mondays.

Also new in the coming school year, each school will have a Nutrition Advisory Council that will give the students an active voice in helping to improve the school’s food environment. All students, parents, teachers, administrators and school community volunteers are encouraged to get involved and join the Nutrition Advisory Council.

The goal of these changes is to help win the war against the childhood obesity epidemic that has been spoken of in the news. This year, school lunch will be the healthiest and best tasting buy in town for every student.

More about the CSNP structure:

There are 334 school nutrition employees that ensure the students of Chatham County Public Schools eat a nutritious breakfast and lunch every day. The school nutrition director is Lydia Martin. There are three school nutrition coordinators that oversee the managers in the 52 schools. They are Sharon Stroman, Rhonda Barlow and Onetha Bonaparte.

To find out what is going on with the CSNP, talk with the school nutrition manager at your child’s school. PICTURED ABOVE: Meet the ladies of CSNP.Back Row : (L to R) Rhonda Barlow - SNP Coordinator, Eva Wright - SNP Applications Clerk, Maria Fields - SNP Records Management Specialist, Onetha Bonaparte - SNP Coordinator.Front Row: (L to R) Sharon Stroman - SNP Coordinator, Lydia Martin - Director of SNP, Antoinette Coast - SNP Procurement Technician.

Check out the SCCPS

LunCh MenuS for AuguSton the next page!

Well FED 21

27 28 29 30 31 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Vegetarian Ravioli or Egg Salad

SandwichSteamed BroccoliWhole Kernel Corn

AppleCChoice of Milk

Barbeque Pork onBun or Fish Nuggets

with Corn BreadSweet Potato Puffs

ColeslawPear Cup

CChoice of Milk

Chicken SaladSandwich or Salisbury

Steak w/ RiceBlack-eyed Peas

Turnip GreensOrange

CChoice of Milk

Pepperoni Pizza orLoaded Mash Potato

w/ RollCarrot Raisin Salad

Green PeasPeach Cup

CChoice of Milk

Flaming Drum Sticksw/ Yellow Rice or

Macaroni & CheeseCasserole

Celery SticksBaked BeansGGrape Juice

Choice of Milk

elementary schools (k-5)


Vegetarian Ravioli or Egg Salad

SandwichSteamed BroccoliWhole Kernel Corn

AppleCChoice of Milk



ColeslawPear Cup

CChoice of Milk

Chicken SaladSandwich or Salisbury Steak w/ Rice & Roll

Black-eyed PeasTurnip Greens

OrangeCChoice of Milk

Pepperoni Pizza orLoaded Mash Potato

w/ RollCarrot Raisin Salad

Green PeasPeach Cup

CChoice of Milk

Flaming Drum Sticksw/ Yellow Rice orMacaroni & Ham

CasseroleCelery SticksBaked BeansGGrape Juice

Choice of Milk

middle schools (6-8)


Vegetarian Ravioli or Chicken Tenders

w/ RollSteamed BroccoliWhole Kernel Corn

AppleFFruit Choice

Choice of Milk



ColeslawPear Cup

FFresh FruitChoice of Milk

Chicken SaladSandwich or Salisbury Steak w/ Rice & Roll

Black-eyed PeasSliced Tomatoes

Turnip GreensOOrange

Strawberry CupChoice of Milk

Spicy ChickenSandwich or

Loaded Mash Potato w/ Roll

Carrot Raisin SaladGreen PeasPPeach CupMixed Fruit

Choice of Milk

Flaming Drum Sticksw/ Yellow Rice or

Macaroni & CheeseCasserole

Celery SticksBaked BeansGGrape JuiceFresh Fruit

BrownieChoice of Milk

high schools (9-12)

Non-Discrimination Statement: In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington DC 20250-9410 or call 202-750-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

Menu Designed by Lydia Martin, MS, RD, LD, SNS

LUNCH MENUSAVANNAH CHATHAM

COUNTY PUBLIC SCHOOLS AUGUST

of HBO’s documentary series on the National Obesity Epidemic

Afterwards take part in a group discussion addressing how community leaders and families in Savannah can help diminish this national problem at the local level.

PART 3: ‘CHILDREN IN CRISIS’

HOSTED BY BRIGHTER DAY NATURAL FOODS AND HEALTH RESTORATION CONSULTINGWITH ADDITIONAL SUPPORT FROM WELL FED SAVANNAH MAGAZINE, SMART FEET, YMCA, BRIGHTER DAY BAIL BONDS, AND STATE FARM AGENT VERNON DONOVAN

The Farm Bill – the nation’s largest agriculture policy roadmap is one that affects each and every

one of us. If you farm, it shapes decisions such as crop insurance and water conservation grants. If you eat, it determines the price of your food and sets boundaries and funding for food stamps.

No matter who you are, the Farm Bill impacts what’s on your dinner table. You simply can’t afford to sit this one out.

The Farm Bill is currently being debated in Congress. For you to effectively join the conversation – here are a few basics:

The Farm Bill, authorized roughly every five years, has become a dynamic, all-encompassing policy guiding everything from food stamps to bioenergy to, most recently, organic farming.

The Farm Bill is divided into 15 major titles, or sections, each covering programs and funding. The Farm Bill is written by the House and Senate Agriculture Committees – with funding determined by the Appropriations Committees. Ultimately, every member of Congress votes to reauthorize the Farm Bill.

In 2008, the fiscal impact of the Farm Bill was just over $284 billion for its 5-year authorization, a total of 2% of total government funding. Here is a breakdown of its components:

Nutrition (Supplemental Nutrition Assistance Program) - This title, the largest part of the Farm Bill, helps low-income families pay for food. In Georgia, nearly 1 in 5 families receive some level of food assistance through this section. That’s 20% of Georgia families. Let that sink in for just a second. This section encompasses 67% of total Farm Bill funding.

Commodity programs (Subsidies) - Provides direct payments to farmers regardless of how much they actually planted or how much they would sell their crops for. The Commodity section is the second largest in terms of funding, representing about 15%. What is not covered under this intended farm safety

net, however, are fruits and vegetables. Commodity subsidies generally go to crops such as corn, cotton, wheat, soy and rice.

Crop insurance - This section of the Farm Bill has, for many years, assisted farmers in purchasing crop insurance in the event their crops fail or market prices decline. This is one of the most controversial parts of the current Farm Bill being debated as the federal government is currently underwriting approximately $7 billion annually of these insurance premiums.

Conservation - Conservation programs, popular among conventional and organic farm operations, offer technical assistance and funding to support ongoing environmental and climate benefits .

Trade - These programs involve promoting U.S. crops overseas.

Energy - These programs generally include money for biofuels and energy efficiency in rural areas.

Miscellaneous - So then there are titles that cover everything else – from farmers markets to rural economic development to organic farming and efforts to train the next generation of farmers. All together, these programs make up a very small amount of the total Farm Bill budget.

So, where does this leave us? What kind of improvements in policy do we want to make our farmers profitable, our families healthier through increased access to fruits and vegetables, and a more equitable system of programs and funding to support all farmers – regardless of size?

How can we accomplish this? Here are a few priority areas:

• Connect farmers with community development opportunities that increase access to farmers markets, CSAs and other local, healthy food enterprises for low income families.

GEorGiA FACT: Studies indicate direct links between healthy food choices to income. Georgia Organics believes in good food for all. The Wholesome Wave Georgia project, which increases the buying power of recipients on food assistance at farmers

A Citizen’s Guide to theFooD & FArM BiLL

by Georgia Organics

24 Well FED

markets, is a successful strategy that is currently empowering supporting more equitable access to healthy food.

• Reinvigorate local and regional agricultural economies and food systems by improving processing and distribution channels for small and mid-sized farms.

GEORGIA FACT: Infrastructure would empower the development of regional food hubs, support farm to school programs, and bolster value-added production.

• Strengthen the role of organic agriculture by providing funding for competitive organic research, organic data collection and price reporting; funding for enforcement of the national organic standards and certification cost-share assistance; crop insurance reform, and make working land conservation programs accessible to organic farmers and ranchers.

GEORGIA FACT: Georgia ranks 30 out of 50 states in terms of organic production, with .01% of our total farmland under organic production.

• Increase the amount of fruits and vegetables grown in Georgia.

GEORGIA FACT: Of the $20 billion spent annually on food by Georgians, nearly $16 billion is going to out of state farmers.

• Include a well-funded Conservation Title to support working lands conservation programs, conservation easement and farmland preservation programs, sustainable agriculture, and organic transition assistance

GEORGIA FACT: In 2010, the Conservation Stewardship Program and Environmental Quality Incentive Program alone impacted half a million acres in Georgia.

• Support beginning farmers and ranchers through programs that facilitate access to land, credit, insurance, technical assistance and markets.

GEORGIA FACT: The average age of a Georgia farmer is 58. We need to invest in the next generation of farmers who will grow food for an exploding population.

• Re-align current production subsidies to programs that reward farmers and ranchers for the environmental and climate benefits delivered by their farming practices.

GEORGIA FACT: Since 1995, Georgia has received more than $4 billion in commodity subsidies, compared to a mere $442 million in conservation support.

So, now for the most important part, what can you do? Here are 3 easy steps to join the conversation.

1. Reach out to your Congressional Representative, Jack Kingston, and communicate your support for these programs and issues. We need to make sure Congress hears from more than big industry players, Rep. Kingston has a powerful role as Chairman of the Agriculture Appropriations Subcommittee.

a. Write a brief letter, send an email, place a phone call and ask to speak to his Agriculture Legislative Assistant OR invite the Congressman or his staff to your farmers market, community garden or farm to school program.

2. Talk to your friends. It’s time to reclaim civil political discourse and discussing these issues with your friends and colleagues to drive behind positive change.

3. Ask good questions. You don’t need to be the one with all the answers. Sometimes, posing the right questions to our policymakers is a great way to start a meaningful conversation. Here are a few key questions:

a. What can we do to increase the amount of fruits and vegetables being grown and supported by Farm Bill programs?

b. Organic farming is on the rise based on increasing consumer demand, yet organic farmers face an unlevel playing field against conventional farmers, especially when it comes to crop insurance support. What can we do to support this industry and the jobs it’s creating?

c. How can we build a system that gives farmers an opportunity to grow their businesses?

Where is the Farm Bill Now?

The U.S. Senate passed their version of the 2012 Farm Bill in late June. It included some real positive moves and policy priorities that many in the local and sustainable food movement were really happy about. The Farm Bill is currently in the U.S. House.

Want to keep up with the Farm Bill process? Check out these great sources:

• Join the Georgia Organics Advocacy Alerts list serv at www.georgiaorganics.org

• Watch hearings and debate live online at the Agriculture Committee website of the U.S. House of Representatives at www.agriculture.house.gov

• Keep up with a daily blog of details from the National Sustainable Agriculture Coalition at www.sustainableagriculture.net

Well FED 25

Wednesday - Saturday 12pm-6pm

Oh, the dog days ofSummer

by Liz Querusio

O n a hot day in May, the waiting room at an animal hospital in Savannah was in crisis mode. An

emergency patient was about to arrive and when she did, there was no time to lose. Two women burst through the door, one carrying a panting, over-heated, little, black dog in a towel. While I waited for the vet technician to call for my dog, I couldn’t help but overhear the grim details. She had been in the backyard, in the shade on that particular ninety-degree day when she started to have a seizure.

From an examination room in the back with my own dog, I could hear whining echoing throughout the office. She was panting, whining, and crying out in pain in the most desperate and heart-breaking way. Eventually, all the noises subsided. The vet said that the little dog had come in with heat stroke and though they were doing all they could, she wasn’t going to make it.

Every year, literally thousands of dogs die due to heat stroke. There are no true statistics because of the staggering amount of unreported cases. The heart-breaking truth is that these tragedies could have been prevented. This summer, learn to spot the signs of heat stroke early and keep your dog safe in the sun.

Hot CarsOne hot button issue every year is the mounting

toll of children and animals dying in hot cars. “The biggest issue that I see in the summer time that infuriates me is when I see dogs in cars,” Dr. Melanie Bevere of Crossroad Animal Hospital vents. “Just within 10 minutes, an animal can already be cooking their insides, essentially.” A hot dog in a car is a panicking dog. Jumping around, barking at passersby, and panting all increase a dog’s body temperature. “So then they’ve got their own excitement building with the temperature around them,” Dr. Bevere explains, “Cracking the windows, even leaving the windows down all the way does nothing.” If you’ve got your dog in the car, Dr. Bevere says to never leave them unattended unless you are willing to leave the air conditioning on.

If you see a dog in parked vehicle, take action at once! You can go into the establishment the dog is parked in front of and ask for the manager who can then try to help you find the owner. However, if you can’t find the dog’s owner call Animal Control or 911. They have the authority to break into the vehicle and rescue the dog from cooking alive. Animal control can even site the owner of the dog for animal cruelty.

Though it may seem that some dogs have it made in the shade in the yard, they can also be in danger of heat stroke. Dr. Bevere states that dogs tethered in their yard tend to wrap themselves up and then can’t make it to shade or water. And doghouses aren’t a shady solution as much as a hot box of death.

Continued on next page

If you’re dog is outside, make sure he has shade, cool water, maybe even a portable electric fan. Otherwise, limit your dog’s time in the sun. You wouldn’t want to be left outside on a hot day wrapped in a fur coat, would you?

Feel the BurnExercising with your dog is a great way to bond

and burn energy. Unfortunately, midday exercising is another leading cause of heat stroke in dogs. “I always feel bad when I see these dogs running on the sidewalk in the middle of the day in the direct sun,” says Dr. Bevere. Since dogs can’t sweat like humans do, they developed other methods. Dr. Bevere goes on to explain that, “their only cooling mechanism is through their paw pads and also through their tongue, panting. The only place that they can sweat is through their paw pads.” Imagine walking on the beach, barefoot on a hot day – ouch! That’s what it feels like to a dog’s paws on hot concrete. To protect your doggie’s feet, Dr. Bevere recommends only exercising your dog during the early morning or evening, once the sun starts to set.

Signs & SymptomsPanting and drooling may seem like normal dog

things to do. But if you notice that your dog’s gums or tongue is bright red or his eyes are glazed over, this is a warning sign of heat stroke. Over heated dogs also might stagger around, vomit, drink lots of water, or even experience bloody diarrhea. “Once their body gets above 108, we really have some seriously life-threatening issues that we can’t recover from,” explains Dr. Bevere. When your dog’s body temperature reaches these high temperatures, their body’s cell start to die, causing her swelling in the brain which can lead to seizures. If you see your dog displaying any of these symptoms and suspect they are overheated, bring them to a cool place quickly. Using a water hose to wet down your dog may also to help lower their body temperature. Give them small amounts of water since drinking too much at once can cause your dog to vomit which in turn leads to dehydration. Monitor your dog and call your vet for further instructions immediately. If the situation doesn’t improve, you will probably have to take them in to an emergency veterinary hospital.

Keeping It CoolIf your dog is like mine, he’ll keep fetching as long as you keep throwing that Frisbee, no matter how hot it is. Dogs overheat long before we do, so it’s up to us – the owners – to let our dogs know when enough is enough. So how can we keep our beloved canines entertained in this oppressive weather?

Hide and SeekSince we’re trapped in the house most of the day, my

dog and I can’t play fetch for as long as we normally do outside. I’ve had to look for creative ways to keep my boy busy inside without wrecking the house. Food puzzles are great games to play that challenge your dogs’ brain and bring you closer together. Try getting a treat or toy and placing it under an old towel in front of your dog. After he understands that the treat is under the towel, he’s got the basic concept of ‘hide and seek’. Next try rolling up the treat in the towel and then tying it in a knot.

Hide and seek is not only fun, it can also be used to develop an important part of your dog’s training. This version of ‘Hide and Seek’ will help teach your dog to find you by the sound of your voice. With the assistance of a friend, grab a treat and hide while your friend holds your dog back. When you’re ready, call for your dog until he finds you, then reward him with a treat. Who wouldn’t love a snack just for showing up when called?

The Great OutdoorsEver play indoor soccer with your dog? Get a ball

that’s too big for your dog to pick up with his mouth, but light enough for him to roll around. Roll the ball around on the ground at him, and try to get him to bounce it back. He’ll get the hang of it in no time!

Why not share the pool and take your dog swimming? Swimming is great exercise and keeps your dog cool. The several of the community dog parks including Daffin Dog Park have a couple of small pools that are great for splashing around in and making a general mess. Some of the boat docks on the way to Tybee allow dog swimming. However, as far as I can tell, there are no public beaches in Savannah where you can bring your dog.

The dog days of summer may be upon us, but that doesn’t have to stop you and your dog’s fun time together. Just remember to limit outdoor activity to the early morning, before it really heats up, or in the evening when that cool breeze is coming off the river. Inside or out, make sure your pooch has access to cool, clean water at all times. Dogs also need a cool place to lie down and pant for a while. My dog prefers the spot in front of the box fan. Unfortunately, so do I.

For more information on how to keep your best furry friend comfortable during the summer, visit veterinarypertner.com or akc.org. Looking for more ways to play with your pooch? Check out dogtrainer.quickanddirtytips.com or dogchannel.com for games that will keep you and your dog entertained! Feel free to call up your veterinary office to find out what other steps you can take to make sure your dog has a fun and safe summer.

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Dining Guide

eatPictured here:Chef Donnie Simmons of Taco Abajo wins the Ronald McDonald House Charities, Chef of the House competition, with a Basil, Arugula & Tatsoi Micro Greens with Watermelon Radish, Candy Cane Beets and Heirloom Tomatoes topped with Beet, Apple, Blackberry and Clementine Caviars (among other dishes).

T rying to decide where to go out for drinks and dinner in Savannah can sometimes be a

difficult challenge. Busy, bustling bars and restaurants, mostly catering to the ‘party all night’ college-aged crowd, line the streets of downtown Savannah. For those who aren’t looking to “dance all night”, but desire a relaxing, local owned restaurant and bar with great food and artfully crafted cocktails, well, we may have found just what you are looking for.

Midtown Savannah is home to the skillfully designed Blue Turtle Bistro & Bar, one of Savannah’s best –kept secrets, which is becoming the “go-to spot” for young professionals, locals, and families.

The Blue Turtle Bistro opened its doors in the spring of 2011 with the main focus on offering fresh sourced innovative food with a healthy spin. Supporting local businesses for their food sources like the poultry which comes from Grassroots farm in Glenville, GA, is a big part of the Blue Turtle philosophy.

Recently added is the Blue Turtle Bar, directly next to the restaurant, with a new eye-catching design and welcoming atmosphere.

The newest venture of local entrepreneur couple Brian and Jennifer Huskey, owners of Gaslight

Group, has been an ever-growing sensation offering a fresh spin on inspired eclectic food and daily rotating chef ’s specials. Voted one of the best lunch bargains in town, according to the Reader’s Choice Awards 2012, the Blue Turtle Bistro is catering to residents, families and busy professionals alike.

In early 2012, when the Bistro started with their successful ‘Happy Hour’ for the first time, Reader’s Choice immediately selected the Blue Turtle as one of the ‘Best Places to go for Happy Hour’.To experience what everybody is talking about check out the Happy Hour: Monday-Saturday from 4-6 with popular drink specials such as $2 margaritas, $3 house wine, and $2 bottle beers.

Additionally, with the purchase of any beverage you will receive two dollars off starters and appetizers. The Blue Turtle Bistro & Bar also features specialty days such as Craft Brew Monday with special pricing on select craft beers, Cocktail Tuesday, and Wine Wednesday with ½ priced bottles of wine all night.

a masterpiece in midtown

Where passion, fresh food, and artful drinks come together, you’ll find Blue Turtle.

by Cornelia Stumpf with photography from Angela Hopper

With the growing popularity and expanding clientele, Jennifer and Brian reached the decision to extend the restaurant to include a larger bar space next door. With this recent addition, the entire restaurant got a makeover by local designer Wendy Martin, which also shows Gaslight Group’s commitment to sustainability and staying local with the selection of product choices as well as product sourcing.

The well designed bar space features “up- cycled” shipping pallets, a recycled glass terrazzo bar, refinished original terrazzo floors and rotating works by local artists in an innovatively designed space.

The overall taupe color scheme for the restaurant and bar, relaxing and elegant, creates an inviting setting for girls’ night, an after-work cocktail and a relaxing dinner with friends and family.Beer and Wine dinners are featured in a loose line up every 4- 6 weeks and feature seasonal food and drink specialties. Some of these exclusive events include their recent and extremely well received Ameri-Can Canned Beer Dinner and Thomas George Estates Wine Dinner.

While the bar expansion caters purely to the adult population, the Blue Turtle Bistro showed their commitment to being a family friendly place by adding a kids room that features lounge furniture, toys and a TV with headphones to keep the youngsters busy while mom and dad enjoy a peaceful night out.

For outdoor lovers the restaurant and bar are adjacent to the Blue Turtle’s patio, offering seating year-round for everybody enjoying their lunch, brunch, dinner and drinks “ Al fresco”. With menu choices that cater to everybody’s taste and will as well as satisfy special food requirements such as vegetarian and gluten – free, patrons are sure to add one , two or more Blue Turtle dishes to their favorites list.

Appetizers include fresh staples like the Lobster Ceviche Taco Salad, Spanish Meatballs with Watercress and Crostini, or old time favorites like Pigs in a Blanket, which are created with a twist in a puff pastry stuffed with chorizo black beans, and roasted corn served with a cool roasted red pepper puree. For the main course, choices of seared scallops and duck prosciutto over angel hair pasta and basil butter pesto, the delicious Chicken Schnitzel with lemon caper pan gravy and white bean cassoulet, and the daily changing “Risotto of the day” are bringing a fresh Mediterranean taste to mid-town Savannah. Desserts which are homemade and change daily are a dessert lover’s dream.

Even lunch satisfies the healthiest of appetites with a large selection of sandwiches like the delightful “Cuban” with ham, shredded pork, Swiss cheese, dill pickle, mayo, and Dijon mustard on a hoagie roll, taking you traveling on your lunch break to “ Calle Ocho “ in Miami. Soups are homemade and inventive; salads come in unexpected combinations influenced from the tastes of the Mediterranean to Thai cuisine.

The Blue Turtle Bistro surprises diners each time with something new and mouthwatering in a relaxed , welcoming dining environment.

-Lobster Ceviche Salad Recipe on the next page!

5 lb live lobster6 limes4 lemonsBlanch lobsters in boiling water for 3 min. before placing in an ice bath.

Peel papaya and remove seeds; julienne along with red pepper and onion. Mince cilantro and garlic and add to mixture. Zest limes and juice them along with lemons and oranges.

Combine juice and zest with vegetable mixture.

Remove lobsters from ice bath. To break down lobsters and remove the meat, twist to remove tail and claws. Split the tails down the middle from the top with a chef ’s knife. To remove claw meat hold so that the small knuckle is down and gently tap the side with a knife and it will pop open. To finish, slice lobster meat into thin strips so they are uniform in size to the previously cut fruit and vegetables.

Combine with juice and vegetables and store overnight.

Serve with black beans, a small salad, chips, and a sprinkling of queso fresco, enjoy!

4 oranges1 green papaya1 red onion

4 cloves garlic (minced)1 red bell pepper1/2 cup cilantro

Lobster Ceviche Salad

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H istoric District

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Dining Guide

Pictured here:Lobster Ravioli from Corleone’s Trattoria.

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, F-S

a: 11

am-1

0pm

,

Su

: 12p

m-9

pm

912.

236.

7133

22

4 W

. Jul

ian

St.

$$C

2A

Bo

ar’

s H

ead

Gri

ll

New

Am

eric

an c

uisin

e w

ith a

Sou

ther

n Fl

air.

Lo

cate

d in

a r

esto

red,

hist

oric

cot

ton

war

e-ho

use

over

look

ing

the

Sava

nnah

Rive

r.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

Su: 1

2:30

pm-1

0pm

912.

651.

9660

1

N. L

inco

ln S

t.

A$$

B8

Cara

way

Cafe

Ecle

ctic

mix

of s

andw

iche

s, pa

sta,

sala

ds,

soup

s an

d m

ore.

Dai

ly sp

ecia

ls.

Spac

ious

an

d ca

sual

exp

ress

set

ting.

Take

out

and

ca

terin

g av

aila

ble.

Now

ser

ving

brun

ch.

M-F

: 7am

-4pm

, Sa-

Su: 9

am-4

pm

912.

443.

0909

202

E Br

ough

ton

St.

$D

8A

B&

D B

urg

ers

Awar

d w

inni

ng b

urge

rs a

nd s

tand

ard

Amer

ican

fare

. Ca

sual

din

ing

setti

ng w

ith

over

170

bur

gers

on

men

u

Su-T

h: 1

1am

-10p

m,

F-Sa

: 11a

m-1

2am

912.

231.

0986

13

E B

roug

hton

St.

$D

6A

Cafe

Ze

um

“Gre

en”

cafe

loca

ted

on th

e se

cond

floo

r of

Je

psum

cen

ter,

over

look

ing T

elfa

ir Sq

uare

. Tr

aditi

onal

and

uni

que

mix

of c

afe

sele

ctio

ns

sour

ced

from

fres

h an

d lo

cal i

ngre

dien

ts.

M-S

u: 1

1am

-3pm

912

.790

.883

3

207

W. Y

ork

St.

$$E4

M-S

a: 11

am-4

pm

Bri

ghte

r D

ay D

eli

Fres

hly

prep

ared

loca

l and

org

anic

sel

ectio

ns.

Glu

ten

free

and

veg

an o

ptio

ns. J

uice

bar

, sm

ooth

ies,

soup

s, sa

ndw

iche

s, an

d da

ily

spec

ials

. Loc

ated

in B

right

er D

ay N

atur

al

Food

s M

arke

t

912.

236.

4703

110

2 Bu

ll St

.

$P6

AC

ha

Be

lla

Emph

asis

is on

con

siste

ntly

delic

ious

fres

h

orga

nic,

and

seas

onal

fare

ser

ved

in a

fun

&

inno

vativ

e sp

ace.

Child

ren’

s m

enu

optio

ns.

Su-T

h: 5

:30p

m-9

pm, F

-Sa:

5:30

pm-1

0pm

$$-$

$$D

12

912.

790.

7888

102

E. B

road

St.

AV

IA K

itch

en

Cont

empo

rary

and

rel

axed

res

ort d

inin

g at

mos

pher

e. In

vent

ive m

enu

with

Sou

ther

n in

fluen

ces.

Brea

kfas

t buf

fet a

nd d

inne

r ta

pas.

M-F

: 6:3

0-10

am, S

a-Su

: 7-1

1am

,

M-T

h: 5

-11p

m, F

-Sa:

5-12

pm, S

u:5-

10pm

912

.233

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6

14

Barn

ard

St.

A$$

C4

Barn

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BB

Q E

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Casu

al e

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bq

men

u th

at in

clud

es th

eir

fam

ous

pork

, rib

an

d br

isket

din

ners

. The

y al

so p

rovid

e a

wid

e se

lect

ion

of lo

cally

cau

ght s

eafo

od.

M-S

a: 11

:30a

m-8

pm, S

u: 1

1:30

am-3

:30p

m 9

12.2

36.1

557

10

9 W

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ker

St.

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5A

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tinue

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nex

t pa

ge

Ch

urc

hil

l’s

Pu

b

Intim

ate

hist

oric

set

ting.

Men

u se

lect

ions

in

clud

e tr

aditi

onal

Brit

ish a

nd c

lass

ic A

mer

ican

fa

re. K

itche

n op

en ti

l 1am

eve

ryda

y.

M-S

u: 5

pm-1

am

912

.232

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1

13

W. B

ay S

t.

A$$

B6

70

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Lavis

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ntem

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mbi

ance

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m

enu

with

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ition

al s

outh

ern,

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ican

, and

Eu

rope

an in

fluen

ces.

M-S

u: 7

am-2

pm, M

-Su:

5pm

-10p

m

912.

721.

5002

7

00 D

rayt

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t.

M7

A$$

$


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

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Me

llo

w M

ush

roo

m

Casu

al e

clec

tic a

tmos

pher

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atch

es th

e ec

lect

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enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

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m, F

-Sa:

11am

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30pm

, Su

: 11a

m-1

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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

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: 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

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M-F

r: 7a

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a-Su

: 8am

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912.

233.

0402

404

Abe

rcor

n St

.

$$J6

Co

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lest

on

e C

afe

Smal

l coz

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mos

pher

e se

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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

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1 1

30 L

ow F

acto

rs W

alk

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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

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0

301

W. J

ones

St.

I4A

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eb

i’s/

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rie

’s

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xed

loca

l fee

l. Ser

ving

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n ho

me

style

Am

eric

an b

reak

fast

and

lunc

h. D

aily

spec

ials

.

M-F

: 7am

-2:4

5pm

912

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2

10

W. S

tate

St.

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Fid

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b H

ou

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sh s

eafo

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elec

tions

and

sta

ndar

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eric

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re. S

erve

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cas

ual s

ettin

g w

ith

scen

ic v

iew

s.Su

-Th:

11a

m-1

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, F-S

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am-1

1pm

912

.644

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2

131

W. R

iver

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AF

ire

fly C

afe

Clas

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outh

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inte

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l sel

ectio

ns. H

istor

ic in

timat

e at

mos

pher

e.Tu

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-8:3

0pm

, F: 7

:30a

m-9

:30p

m,

Sa

: 9am

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0pm

, Su:

9am

-3pm

912.

234.

1971

321

Hab

ersh

am S

t.

H9

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hn

Ryan

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Insid

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oubl

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otel

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mer

ican

se

lect

ions

and

bist

ro fa

re.

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sic S

outh

ern

lunc

h bu

ffet s

erve

d M

on-S

at.

Mor

e in

tern

atio

nal s

elec

-tio

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t din

ner

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trad

ition

al d

esse

rts

M-F

: 6am

-103

0am

, M-F

113

0am

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pm,

Sa-S

u: 6

am-1

1am

, M-S

u: 5

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2.79

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00

411

W B

ay S

t.

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Mo

lly M

acP

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Casu

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timat

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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

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ious

, fine

ly ap

poin

ted

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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

.

$$-$

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3A

Lo

cal

11

Te

n

Cont

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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

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m

912.

790.

9000

1

110

Bull

St.

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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

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sout

hern

fare

ser

ving

buffe

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le a

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enu

spec

ials

.M

-Sa:

11am

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, M-S

a: 5p

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Su: 1

1am

-5pm

912.

233.

2600

1

02 C

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ess

St.

A$$

D5

J.J.

Bo

ne

rz

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ved

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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

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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

Co

ng

ress

Str

ee

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oci

al C

lub

Casu

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paci

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utdo

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shad

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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

He

nry

’s R

est

au

ran

t

Stan

dard

sou

ther

n br

eakf

ast c

uisin

e an

d lu

nch

optio

ns. S

oup

and

Sala

d Ba

r (M

-F:

10am

-2pm

), Wee

kend

Bre

akfa

st B

uffe

t (S

a-Su

: 6:3

0am

- 2p

m)

M-S

u: 6

:30a

m-3

pm,

912.

232.

6628

28

Dra

yton

St.

C7

$

Max

we

ll’s

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al in

timat

e at

mos

pher

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tern

atio

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ly in

spire

d sm

all p

late

fare

and

des

sert

s. Ex

tens

ive w

ine

and

drin

k lis

t.Tu

-Th:

4:3

0-12

am, F

-Sa:

4:30

-1am

, Su

: 11:

30am

-3:3

0pm

912.

349.

5878

109

Jeffe

rson

St.

$$D

3AFli

pF

lop

Tik

iBar&

Gri

ll

Casu

al Is

land

set

ting

with

spa

ciou

s se

atin

g an

d ba

r. A

fusio

n of

trad

ition

al a

mer

ican

an

d isl

and

sele

ctio

ns, s

ervin

g gr

assf

ed

burg

ers

and

past

ured

por

k.M

-Sa:

11am

-Clo

se S

u: 1

2pm

-Clo

se91

2.23

3.56

00

1

17 W

hita

ker

St.

D5

$ -

$$A

Fresh, Local, Grassfed Burgers

Downtown,117 Whitaker St. (912) 233-5600

Pasture Raised Pork, Jerk Chicken, BlaBeans aRice, Cheesecake by Form Local Georgia Shrimp, Sweet Potato Salseor Mango Puerto Rican Sandwiches, Tacofakfjal f asfkaja fal fjalsf a f alfjalf af ajfalf af Fresh Green Salads, Frozenalfaf ajflakf afkljlkafkajfla f af alfjlasMargaritas, Cold Beer, falsjf jfalfj ajf falkjfalj alfkajflaf aflSoup of the Day, Tacoajflajfajfakflasfj ajflajflafa ajf af ajChicken on a Stick ajflajfa fjalfjalf ajflajflka afjkChicken on a Stick ajflajfa fjalfjalf ajflajflka afjk

OVER

70

DIF

FER

ENT

BEER

S D

AIL

Y SP

ECIA

LS

A SAVANNAH TRADITION FOR OVER 75 YEARS!

HA

PPY H

OU

R M

ON

DA

Y-FR

IDA

Y 4 TO

7PM

SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR

301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH

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

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

Th

e S

pare

tim

e

Nea

polit

an s

tyle

piz

zas

and

cont

empo

rary

lig

ht b

ar fa

re. C

raft

beer

and

alc

hem

ic

cock

tails

ser

ved

in a

con

tem

pora

ry s

ettin

g.

M-W

: 5pm

-12a

m, T

h-Sa

: 5pm

-3am

3

6 M

LK Jr

. Blv

d.

$C

1A

Su

bd

ogs

Ho

tdo

gge

ry

Gou

rmet

hot

dog

s w

ith lo

ts o

f orig

inal

com

bina

-tio

ns a

nd ta

sty

topp

ings

with

6 k

inds

of m

usta

rd

and

6 ki

nds

of c

hees

e. Sa

lads

and

fala

fel a

lso.

M-S

a: 11

am-9

pm

912.

790-

5050

5

W. B

roug

hton

St.

$D

5

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

: 5:3

0pm

-11:

30pm

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

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m

$$$

AC

8

912.

232.

4286

2

3 A

berc

orn

St.

Six

Pe

nce

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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,

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1:30

am-

10pm

912.

233.

3156

2

45 B

ull S

t.

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6A

Sk

yle

r’s

Re

stau

ran

t

Rela

xed

atm

osph

ere

in th

e do

wns

tairs

of t

he

East

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sic A

mer

ican

cui

sine

mix

ed

with

Asia

n se

lect

ions

as

wel

lM

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1am

-3pm

, W-T

h: 6

pm-9

pmF-

Sa: 6

pm-1

0pm

912.

232.

3955

22

5 E

Bay

St.

A$$

C8

Sw

ee

t M

eli

ssa’

s

Loca

l lat

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

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5

912.

443.

1622

35

Whi

take

r St

.

Ro

cks

on

th

e R

ive

r

Eleg

ant a

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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

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877

.486

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5

10

2 W

. Bay

St.

B5A

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ive

r S

tre

et

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er

Bar

Casu

al c

lass

ic A

mer

ican

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osph

ere.

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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

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nsive

men

u fe

atur

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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

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, Su

: 11:

30-1

0pm

912

.234

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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

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-Sa:

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09

31

7 E.

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er S

t.

B10

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Vic

’s o

n t

he

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er

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empo

rary

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ther

n cu

isine

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ciou

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egan

t am

bian

ce. E

xten

sive

win

e m

enu.

M-S

u: 1

1am

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, Su-

Th:

4pm

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: 4pm

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12.7

21.1

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5 E.

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er S

t.B6A

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Tu

bb

y’s

Tan

k H

ou

se

Pano

ram

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iver

view

and

live

mus

ic e

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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

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m, S

u: 9

am-2

pm 9

12.2

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15 E

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er S

t.

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A

Mrs

. Wil

ke

s D

inin

g R

oo

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iona

lly r

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nize

d ca

sual

lunc

h di

ning

. Cl

assic

sou

ther

n ho

me

cook

ing

serv

ed fa

mily

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yle a

t sha

red

tabl

es

M-F

: 11a

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pm

912

.232

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7

107

W. J

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Sta

rfish

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Nat

iona

lly r

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linar

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prog

ram

and

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taur

ant,

help

ing

indi

vidua

ls w

ork

tow

ard

self

suffi

cien

cy. D

inin

g he

re

mak

es a

diff

eren

ce in

the

loca

l com

mun

ity.

M-F

: 8am

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0pm

912

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711

E. B

road

St.

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12

So

ho

So

uth

Cafe

Rela

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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

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W. L

iber

ty S

t.

A$

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Te

mp

era

nce

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n 7

days

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912

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2

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Ope

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eric

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onte

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rary

Cui

sine

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ed in

a h

istor

ic, y

et c

asua

l, ups

cale

en

viron

men

t. F

eatu

ring

loca

l tas

tes

in th

e fa

rm-to

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e tr

aditi

on.

Mo

on

Riv

er

Bre

win

g C

o.

Casu

al c

onte

mpo

rary

atm

osph

ere

serv

ing

ecle

ctic

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eric

an fa

re. L

arge

bee

r se

lect

ion

with

hou

se b

rew

ery.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

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m, S

u:

11am

-11p

m91

2.44

7.09

43

2

1 W

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A$$

Sage

Cont

empo

rary

Am

eric

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nd E

urop

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ed in

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al, y

et

refin

ed tw

o st

ory

esta

blish

men

tTu

-Th:

5:3

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pm, F

-Sa:

5:30

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m,

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u: 1

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912

.233

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2

41 W

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ker

St.

D5

A$$

Ro

ly P

oly

Casu

al e

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ss s

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g. Ex

tens

ive s

elec

tion

of

wra

ps, s

andw

iche

s, so

ups,

and

sala

ds.

M-F

: 10a

m-5

pm, S

a: 11

am-5

pm

912

.233

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2

1

14 B

arna

rd S

t.

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4S

hri

mp

Fac

tory

Casu

al fi

ne d

inin

g se

tting

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ious

men

u ite

ms

prep

ared

at t

able

. Ext

ensiv

e se

afoo

d se

lect

ions

.M

-Su:

11a

m-1

0pm

912.

236.

4229

3

13 E

. Riv

er S

t.

B10

$$A W

ild

Win

g C

afe

Casu

al A

mer

ican

set

ting.

Serv

ing

larg

e se

lec-

tion

of w

ings

and

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eric

an fa

re.

Su-T

h: 1

1am

-2am

, F-S

a: 11

am-3

am

912.

790.

9464

2

7 Ba

rnar

d St

. C4

$A

42 Well FED

CLO

SED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 38

Ca

fes

swee

ts

Bak

erie

s

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Le

oci

’s T

ratt

ori

a

Inte

rnat

iona

lly in

spire

d Ita

lian

men

u se

lec-

tions

. Spa

ciou

s ou

tdoo

r pa

tio a

nd b

occe

bal

l co

urt.

M-F

: 11a

m-u

ntil,

Sa-S

u: 1

2am

-unt

il

912.

335.

7027

60

6 A

berc

orn

St.

L8A

$$M

ell

ow

Mu

shro

om

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

1

1 W

. Lib

erty

St.

H5

A$$

Scr

eam

ing

Mim

i’s

Larg

e se

lect

ion

of p

izza

s an

d su

bs. C

asua

l di

ning

atm

osph

ere

with

out

door

pat

io

seat

ing.

M-S

a: 12

pm-1

0pm

, Su:

12p

m-8

pm

912.

236.

2744

5

13 E

. Ogl

etho

rpe

Ave

.

F10

A$

M-S

a: 11

am-1

1pm

, Su:

4pm

-10p

m

Co

rle

on

e’s

Tra

tto

ria

Trad

ition

al It

alia

n m

enu

sele

ctio

ns s

erve

d in

an

intim

ate

and

casu

al s

ettin

g.

912

.232

.272

0

44 M

LK Jr

. Blv

d.

D1

$$A

Vin

nie

Van

Go

-Go

’s

New

York

sty

le p

izze

ria. L

arge

men

u se

lect

ions

se

rved

in a

cas

ual e

clec

tic a

tmos

pher

e.

M-T

h: 4

pm-1

1:30

pm, F

-Sa:

12pm

-12a

m,

Su: 1

2pm

-11:

30pm

912.

233.

6394

31

7 W

. Bry

an S

t.

C3

$A

Yo

ur

Pie

Casu

al e

xpre

ss s

ettin

g th

at a

llow

s yo

u to

cu

stom

ize

your

ow

n pi

zza,

pani

ni, a

nd o

r br

ead

bow

l sal

adSu

-Th:

11a

m-9

pm,

F-Sa

: 11

am-1

0pm

912.

234.

2433

1

10 W

Bry

an S

t.

$C

4A

Sm

oo

th C

afe

Sand

wic

hes,

coffe

e, te

a, ju

ice

bar

and

vega

n sm

ooth

ies.

Rela

xed

atm

osph

ere

feat

urin

g lo

cal

artw

ork.

Publ

ic c

ompu

ters

and

wifi

.M

-F: 9

am-6

pm, S

a: 10

am-6

pm,

Su: 1

0am

-4pm

912.

231.

8100

1

43 B

ull S

t. F6$

La’

Be

rry

Froz

en Yo

gurt

Caf

é, se

lf-se

rve

buffe

t sty

le

with

larg

e se

lect

ion

of to

ppin

gs. F

ree

wi-fi

.

M-S

u: 1

1am

-12a

m

912.

233.

1900

22

5 W

. Bro

ught

on S

t.

$D

4Ic

e C

ream

Etc

ete

ra

Larg

e se

lect

ion

of ic

e cr

eam

and

sw

eets

in a

ca

sual

exp

ress

set

ting.

M-T

h: 1

0am

-6pm

, F-S

a: 10

am-9

pmSu

: 12p

m-6

pm

912

.239

.944

4

19

Jeffe

rson

St.

$ C

3

Se

nti

en

t B

ean

Casu

al r

elax

ed c

afé

atm

osph

ere.

Loca

l hub

. Fa

ir-tr

ade

coffe

e an

d ve

geta

rian

sele

ctio

ns.

Feat

urin

g lo

cal a

rt a

nd e

nter

tain

men

t.M

-Su:

7am

-10p

m

912.

232.

4447

13

E. P

ark

Ave

nue

$P6

Fru

zen

Tw

ist

Cont

empo

rary

and

funk

y ca

sual

set

ting.

Self

serv

e fro

zen

yogu

rt w

ith la

rge

sele

ctio

n of

fr

esh

addi

tions

.

M-S

a: 11

am-1

1pm

, Su:

11a

m-1

0pm

912.

816.

4764

1 E

. Bro

ught

on S

t.

E7$

Gal

lery

Esp

ress

o

Casu

al a

nd c

ozy

cafe

env

ironm

ent.

Serv

ing

larg

e se

lect

ion

of s

tand

ard

café

drin

ks

and

fare

.

M-F

: 7:3

0am

-10p

m, S

a-Su

: 8am

-11p

m

912.

233.

5348

2

34 B

ull S

t.

$ G

6

Harr

is B

ak

ing

Co

mp

an

y

Artis

an b

aker

y w

ith A

mer

ican

and

Fre

nch

influ

ence

s. Se

ason

al o

fferin

gs a

lso in

clud

e lig

ht c

afé

fare

.M

-Sa:

7:30

am-6

:30p

m, S

u: 8

:30a

m-4

:30p

m

912.

233.

6400

102

E. L

iber

ty S

t.

$G

7

Th

e T

ea

Ro

om

Bout

ique

sto

re a

nd te

a ro

om. W

ell a

ppoi

nted

re

laxe

d at

mos

pher

e. Fu

ll af

tern

oon

tea

av

aila

ble

(res

erva

tions

sug

gest

ed fo

r af

tern

oon

tea)

M-S

at: 1

0am

-5pm

Lunc

h se

rved

11:

30am

-4pm

912

.239

.969

0

7 E

. Bro

ught

on S

t.

$D

6

Le

op

old

’s I

ce C

ream

Hist

oric

ice

crea

m p

arlo

r. Ca

sual

fam

ily

setti

ng. S

ervin

g a

wid

e va

riety

of i

cecr

eam

s, sp

ecia

lty b

ever

ages

, san

dwic

hes,

and

soup

s.Su

: 12p

m-1

0pm

, M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

4.44

42

212

E. B

roug

hton

St.

D8

$

Cafe

Ge

lato

hh

h

Casu

al e

xpre

ss s

ettin

g. Se

rvin

g ca

fé s

elec

tions

, in

clud

ing

pani

ni a

nd It

alia

n ge

lato

h.

Su-T

h: 1

0am

-10p

m, F

-Sa:

10am

-11p

m

912.

234.

2344

20

2 W

. Sai

nt Ju

lian

St.

$C

5C

arp

e V

as

Casu

al e

xpre

ss s

et c

afe

serv

ing

a va

riety

of

coffe

e ba

sed

beve

rage

s.

M-S

u: 9

am-5

pm

$H

7

912.

944.

2556

313

Abe

rcor

n St

.

Lu

lu’s

Ch

oco

late

Bar

Retr

o at

mos

pher

e de

sser

t res

taur

ant w

ith

full

bar.

Hom

emad

e de

sser

ts, o

rgan

ic c

offe

e, go

urm

et c

hees

e, an

d sp

ecia

lty d

rinks

.

Sun-

Thu

rs 5

pm-1

2am

, Fri

-Sat

1pm

-1am

912.

238.

2012

4

2 M

LK Jr

. Blv

d.

$$D

1A

D’L

ite

s E

mp

ori

um

Casu

al, c

ozy

ice

crea

m p

arlo

r th

at s

erve

s pr

emiu

m li

ght i

ce c

ream

, sun

daes

, ble

nder

s,

and

milk

shak

es.

M-F

: 9am

-10p

m, S

a: 8a

m-1

1pm

, Su

: 8am

-10p

m91

2.44

3.55

25

111

W C

ongr

ess

St.

$D

4

Cu

pca

ke

Em

po

riu

m

Expr

ess

cafe

/bak

ery

serv

ing

12 o

ut o

f 50

flavo

rs o

r cu

pcak

es e

very

day

.

M-S

a: 10

:30a

m-6

pm, S

u:12

-4pm

$E6

912.

341.

8014

6 E

. Sta

te S

t.G

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

We

st W

ing

Piz

za

Casu

al fa

mily

frie

ndly

atm

osph

ere

serv

ing

pizz

a, w

ings

, bbq

and

mor

e. D

ine

in, c

arry

-out

, de

liver

y an

d ca

terin

g av

aila

ble.

Su-W

: 10a

m-1

0pm

, Th-

Sa: 1

0am

-12a

m

912.

355.

5555

18

E St

ate

St.

$E6

Well FED 43

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

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

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912.

236.

7777

52 B

arna

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t.

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lect

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ght,

heal

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fres

h fa

re. F

amou

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r ta

cos.

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ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

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pm-1

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233.

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atio

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1pm

912.

236.

2066

314

W. S

aint

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n St

.

AC

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Map on pg. 38H i sto r ic D i st r ictc

aFE

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al in

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ndar

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cafe

fare

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cial

izin

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cho

cola

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wic

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912.

238.

1150

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1 W

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k St

.

$E5

FIGHTING THE TYRANNY OF

BLAND MEXICAN FOOD!

VISIT WWW.TACO

ABAJO.COM, OR

ON FACEBOOK

RESTAURANT

BAR POOL HA

LL LIVE MUSI

C

912.480.9050217 1/2 W. BROUGHTON ST.

44 Well FED


26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu



Begi

nnin

g of

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e

Map on pg. 38

His

pan

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ican

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nch

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sona

l men

u se

lect

ions

and

ext

ensiv

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ine

list.

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912.

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1875

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St.

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re a

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esse

rts

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dai

ly sp

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912.

232.

1881

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ught

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appy

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t.

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age

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te n

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okah

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h-Sa

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ial

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osph

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rvat

ions

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M-S

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pm

912

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8

118

E. B

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lect

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ishes

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912.

233.

3131

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912.

443.

0414

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Ju

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ition

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lect

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g st

eaks

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ho

use

spec

ials

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u: 1

2pm

-9pm

912.

236.

0530

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0 E.

Bro

ught

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Carl

ito

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ex

ican

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llA

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al fe

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nsive

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lect

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aily

spec

ials

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h-F:

12-

10:3

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, Sa

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10:3

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10pm

912.

232.

2525

119

MLK

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cho

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gre

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food

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des

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s.

M-T

h: 1

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, F-S

a: 11

am-1

0:30

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912.

292.

1656

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ura

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al in

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apan

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men

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lect

ions

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udes

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pen

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r-Sa

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912.

234.

9300

1

16 E

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ught

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t.

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7S

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en

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pher

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g tr

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hi a

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ntre

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ner

of “

Best

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hi fo

r 13

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sect

utive

yea

rs.”

Tu-T

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:30-

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u: 5

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t atm

osph

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feat

urin

g lo

cal

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ork.

M-S

a: 11

:30-

2:30

pm, M

-Th:

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: 4-1

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ve.

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sush

i, te

mpu

ra a

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riyak

i ser

ved

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cas

ual

setti

ng.

M-W

: 11a

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h-Su

: 11a

m-1

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912.

233.

8899

11

3 M

LK Jr

. Blv

d.

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Ru

an

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ai

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isine

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od s

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tions

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-Th:

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-Th:

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30pm

, F-

Sa: 1

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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.

D6

$$A

PJ

Th

ai

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Casu

al e

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rel

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e se

lect

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i and

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achi

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ual s

ettin

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sea

ting.

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30-9

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912.

349.

6230

10

Barn

ard

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10A

Saig

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stau

ran

t

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ng T

hai, V

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gan

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ual i

ntim

ate

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ng.

M-F

: 11a

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a-Su

: 12-

4pm

, Su-

Th:

5-

10pm

, F-S

a: 5-

11pm

912.

232.

5288

4

W. B

roug

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St.

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Zu

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ces.

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al e

xpre

ss a

nd ta

ke

out.

M-S

a: 11

am-6

pm

912.

443.

9555

1

08 E

. Yor

k St

.

$ E7

Tac

o A

baj

o

Larg

e un

derg

roun

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ol h

all a

nd b

ar.

Spac

ious

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tem

pora

ry w

ith a

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ge.

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s, an

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ore.

Su-W

: 11a

m-1

2pm

, Th-

Sa:1

1am

-3am

912

.480

.905

0 2

17 1

/2 W

. Bro

ught

onD4

Well FED 45


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

incl

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tree

s, de

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ts, a

nd s

ides

. Cas

ual e

xpre

ss d

inin

g. Re

gula

r sp

ecia

ls.

M: 8

am-1

pm, T

-Th:

8am

-6:3

0pm

, F-

Sa: 8

am-7

pm, C

lose

d on

Sun

days

912.

349.

6022

2

402

Wat

ers A

venu

e

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9

Barn

es

Re

stau

ran

t

Clas

sic s

outh

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barb

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and

sea

food

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tens

ive m

enu

choi

ces

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stea

ks,

burg

ers,

and

dess

erts

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ual f

amily

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ting.

M-S

u: 1

0:30

-2pm

, Su-

Th:

2pm

-10p

m, F

-Sa:

2pm

-10:

30pm

912.

353.

9488

53

20 W

ater

s Ave

.

$$F9

A

Joh

nn

y H

arr

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est

au

ran

t

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ld fa

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s ba

rbeq

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com

pany

and

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stau

rant

. Cas

ual f

amily

atm

osph

ere

serv

ing

barb

eque

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sou

ther

n fa

re.

M-T

h: 1

1:30

-9:3

0pm

, F-S

a: 11

:30-

10:3

0pm

Su: 1

1:30

am-9

:30p

m91

2.35

4.78

10

165

1 E.

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tory

Dr.

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10A

Joe

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rmet

hom

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enu

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rings

in a

ca

sual

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ress

set

ting.

Din

e in

or

carr

yout

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ked

good

s, ca

terin

g an

d pr

ivate

che

f se

rvic

es a

lso a

vaila

ble.

M-F

: 7:3

0am

-3pm

912.

349.

0251

55

15 W

ater

s Ave

nue

G8

$

Fid

dle

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Se

afo

od

Wid

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of s

eafo

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elec

tions

incl

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snow

cra

b, oy

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s, an

d lo

w c

ount

ry

boil.

Casu

al fa

mily

ato

mos

pher

e.Su

-Th:

11a

m-1

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, F-S

a: 11

am-1

1pm

,

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: 11a

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912.

351.

2274

72

01 H

odgs

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ial D

r.

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A

Fo

rm

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win

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ly ch

ef c

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ps, s

ides

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ts, c

hees

es,

and

fam

ous

chee

seca

kes.

Also

ava

ilabl

e fo

r pr

ivate

win

e ta

stin

gs a

nd d

inne

rs.

A$$

-$$$

M-F

: 11a

m-7

pm, S

a: 11

am-6

pm

B8

912

.236

.764

2

180

1 H

aber

sham

St.

Gio

rgio

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ub

s &

De

li

M-S

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m-9

pm, S

u: 1

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912.

352.

1118

7

15 M

all B

lvd.

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Casu

al e

xpre

ss s

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men

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lect

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en

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ub

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912

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243

0 H

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enu

sele

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orig

inal

take

s on

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ssic

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eric

an fa

re

with

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t sel

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cally

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Sa: 1

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uli

han

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al p

rogr

essiv

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ning

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eric

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talia

n, an

d As

ian

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es m

ade

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scr

atch

. Ex

tens

ive d

rink

men

u.M

-Th:

11a

m-1

0:30

pm, F

-S: 1

1am

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30pm

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2.92

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12

170

29 A

berc

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L1

M-T

h: 1

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a: 11

am-1

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10

am-8

pm

Cla

ry’s

Cafe

Casu

al lo

cal a

tmos

pher

e. Se

rvin

g br

eakf

ast

all d

ay a

nd lu

nch.

Sele

ctio

ns in

clud

e st

anda

rd

dine

r an

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uthe

rn fa

re. O

utdo

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so.

912.

351.

0302

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30 H

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sham

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lect

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ican

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r fo

od s

tand

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ly sp

ecia

ls.

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ious

spo

rts

bar

atm

osph

ere.

M-S

u: 1

1am

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m

912.

352.

2933

301

6 E.

Vic

tory

St.

A$

D12

Dri

ftaw

ay C

afe

Casu

al c

oast

al c

uisin

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ith a

n em

phas

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fr

esh

loca

l sea

food

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l org

anic

pro

duce

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nd c

ut s

teak

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d ni

ghtly

ent

rée

feat

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.

M-S

a: 11

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: 10a

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pm

912.

303.

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Fine

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set i

n a

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man

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Men

u se

lect

ions

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seas

onal

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loca

l far

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tens

ive w

ine

list.

M-S

u: 6

pm-9

:30p

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912.

236.

5547

105

E. 3

7th

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Bu

ll S

tre

et

Eat

ery

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pher

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fferin

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full

brea

kfas

t men

u th

at is

av

aila

ble

all d

ay w

ith d

aily

lunc

h sp

ecia

ls,

sand

wic

hes

and

burg

ers.

Tu-S

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12.2

32.3

593

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Bul

l St.

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ak

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ce

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ious

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ual e

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ss s

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g. Ex

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ive

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kfas

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u fe

atur

ing

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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

$D

11

Be

n’s

Ne

igh

bo

rho

od

Gri

ll

Casu

al e

xpre

ss s

ettin

g se

rvin

g ho

t and

col

d sa

ndw

iche

s, bu

rger

s, gy

ros,

sala

ds a

nd s

ides

.

M-F

: 11a

m-8

:30p

m, S

a: 11

am-3

pm

912.

351.

9008

708

0 H

odgs

on M

emor

ial D

r.

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7

B&

D B

urg

ers

So

uth

sid

e

Casu

al fa

mily

atm

osph

ere

spec

ializ

ing

in la

rge

sele

ctio

n of

bur

gers

incl

udin

g tu

rkey

and

veg

-gi

e bu

rger

s, an

d ot

her

stan

dard

Am

eric

an fa

re.

M-T

h: 1

1am

-9pm

, F-S

a:11

am-1

0pm

, Su

: 12p

m-6

pm91

2.92

7.87

00

11

108

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n St

.

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ar

Fo

od

Fren

ch a

nd A

sian

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ence

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e lim

ited

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ting

and

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ving

men

u. Ca

sual

and

in

timat

e ba

r se

tting

. Wifi

ava

ilabl

e.

M-S

a: 4p

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am

912.

355.

5956

4

523

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ersh

am S

t.

E8A

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Din

er

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Ab

erc

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n 24

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day

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912.

356.

5877

720

2 A

berc

orn

St.

$H

7

Trad

ition

al A

mer

ican

din

er th

at is

ope

n 24

ho

urs

a da

y. T

he m

enu

offe

rs b

reak

fast

, lu

nch,

and

dinn

er o

ptio

ns s

uch

as e

ggs,

burg

-er

s, st

eaks

, san

dwic

hes,

hot d

ogs

and

frie

s.

Blu

e T

urt

le B

istr

o

Casu

al c

onte

mpo

rary

atm

oshp

ere.

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ctic

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d fr

esh

men

u se

lect

ions

are

uni

que

and

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rge

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cion

of c

raft

beer

as

wel

l.

M-T

h: 1

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F-S

a: 11

am-1

0pm

912.

358.

0809

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00 P

auls

en S

t.

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F8

Cafe

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rie

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, 10

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uthe

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tyle

, Sou

l Foo

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ith a

n or

gani

c, he

alth

y tw

ist. E

very

thin

g is

hom

emad

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cally

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rced

, and

org

anic

.

Tu-F

: 11a

m-8

pm, S

a: 9a

m-8

pm

912.

236.

3354

17

15 B

arna

rd S

t.

$B7

Bu

tte

rhe

ad G

ree

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Seas

onal

and

fres

h fa

re.

Crea

tive

take

s on

tr

aditi

onal

caf

e se

lect

ions

. Ca

sual

exp

ress

se

tting

with

dai

ly sp

ecia

ls.

M-T

h: 7

am-7

pm, F

: 9am

-5pm

912

.201

.180

8

18

13 B

ull S

t.

$B8

Be

tty B

om

be

r’s

Loca

ted

insid

e th

e Am

eric

an L

egio

n, Po

st 1

35.

Serv

ing

affo

rdab

le s

tand

ard

bar

fare

, incl

udin

g bu

rger

s, w

ings

, tac

os, a

nd c

hees

e st

eaks

.

Th-

Sa: 4

pm-1

2am

Am

eric

an L

egio

n Po

st13

5 1

108

Bull

St.

$A

8

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

-10p

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

$$A

Naro

bia

’s G

rits

& G

ravy

Fam

ily fr

iend

ly ca

sual

caf

e th

at s

peci

aliz

es

in b

reak

faas

t and

gra

vy. D

aily

lunc

h sp

ecia

ls,

incl

udin

g la

mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

7am

-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

$B8

Off

Th

e G

rill

Casu

al e

xpre

ss s

ettin

g. M

enu

sele

ctio

ns

incl

ude

stan

dard

bar

bequ

e fa

re w

ith

trad

ition

al s

ides

.

M-S

a: 11

am-9

pm

912.

232.

1218

201

5 W

ater

s Ave

.

$C

9O

zzy

’s G

rill

Trad

ition

al P

hilly

che

eses

teak

s an

d w

ide

varie

ty o

f win

gs. L

arge

sel

ectio

n of

trad

ition

al

casu

al fa

re in

a c

lass

ic A

mer

ican

set

ting.

M-S

a: 11

-9pm

912.

354.

0006

7403

Ski

daw

ay R

d.

$K

10

To

ni

Ste

ak

ho

use

Cont

empo

rary

Am

eric

an s

ettin

g. Sp

ecia

lizin

g in

ste

aks

with

oth

er s

tand

ard

stea

khou

se

men

u se

lect

ions

.M

-F: 1

1am

-10p

m, S

a: 4:

30pm

-10p

m,

Su

: 12p

m-1

0pm

912.

691.

8748

1

10 E

isen

how

er D

r.

$$

H7

A

Ne

igh

bo

rho

od

So

ul

Fo

od

Hom

emad

e tr

aditi

onal

sou

l foo

d. Ca

sual

ex

pres

s se

tting

.

M-S

a: 6a

m-6

pm

912.

234.

5081

5

04 1

/2 W

. 42n

d St

.

B7$

Sp

an

ky

’s

Pizz

a ga

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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

m

912

.355

.338

3

3

08 M

all W

ay

$$J7

A

Mid

tow

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eli

Casu

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enu

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a w

ide

arra

y of

del

i, bag

el, b

aker

y se

lect

ions

.

M-S

u: 5

:30a

m-1

0pm

912.

355.

8717

7805

Abe

rcor

n St

.

$I6

Ma

Ran

dy

’s

Men

u in

clud

es tr

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onal

sou

ther

n so

ul

food

sel

ectio

ns in

a c

asua

l exp

ress

set

ting.

Tu-S

u: 1

1am

-8pm

912.

692.

0036

7

010

Suite

2 E

isen

how

er R

d.

$ H

6

Tail

gate

Sp

ort

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ar

& G

rill

Spor

ts B

ar a

tmos

pher

e w

ith v

arie

d se

lect

ion

of s

tand

ard

Amer

ican

fare

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ge s

elec

tion

of

beer

and

liqu

or.

M-S

a: 3p

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am, S

u: 1

2:30

pm-2

am

912.

921.

2269

1

1215

Abe

rcor

n St

.

L4$

A

Sam

my G

ree

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al e

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ith a

new

men

u th

at o

ffers

New

York

sty

le h

oagi

es, s

alad

s, an

d ve

geta

rian

optio

ns

Tu-S

u: 1

1am

-9pm

912

.232

.195

1

1710

Abe

rcor

n St

.

$B8

Tro

pic

al C

hic

ke

n

Casu

al e

ater

y se

rvin

g a

varie

ty o

f san

dwic

hes,

plat

tes,

taco

s, bu

rrito

s, w

ith y

our

choi

ce o

f pr

otei

n, ev

en to

fu. L

ots

to c

hoos

e fro

m.

M-S

a: 11

am-9

pm

912.

961.

5545

1231

3 La

rgo

Dr.

Suite

D

$L4

Sm

ok

e S

tati

on

BB

Q

Real

pit

cook

ed B

BQ. F

eatu

ring

loca

l sea

food

da

ily. C

asua

l atm

osph

ere.

Cate

ring

avai

labl

e.

M-S

u: 1

1am

-9:3

0pm

912.

354.

2524

67

24 W

ater

s Ave

.

A$$

H8

Fusi

on

EclE

ct

ic

Sw

ee

t P

ota

toe

s

Hea

lthy

sout

hern

cui

sine

with

Gre

ek,

Med

iterr

anea

n, an

d Ca

ribbe

an in

fluen

ces.

Feat

ures

a d

aily

swee

t pot

ato

dish

.

M-S

a: 11

am-9

pm

912.

352.

3434

682

5 W

ater

s Ave

.

I8$

A

M-T

h: 1

1:30

am-2

:30p

m,M

-Th:

5pm

-9pm

, F-

Sa: 1

1:30

am-2

:30p

m, F

-Sa:

5pm

-10p

m

912.

352.

2233

5

31 S

teph

enso

n A

ve.

To

uca

n C

afe

Casu

al c

olor

ful a

tmos

pher

e. In

tere

stin

g m

enu

sele

ctio

n in

clud

es G

reek

, Car

ibbe

an, a

nd

Amer

ican

influ

ence

s.$$A

H7

Sis

ters

of

the

Ne

w S

ou

th

Trad

ition

al s

oul f

ood.

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hern

cui

sine

serv

ed

cafe

teria

sty

le. C

asua

l exp

ress

set

ting

with

sp

ecia

ls.

M-T

h: 6

am-9

pm, F

-Sa:

6am

-10p

m

912.

355.

2761

260

5 Sk

idaw

ay R

d.

C11

$

Am

Eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

So

l R

est

au

ran

t

Spic

e Fu

sion

feat

urin

g a

la c

arte

taco

s, fla

ts,

and

mor

e. Ve

geta

rian

and

Vega

n fr

iend

ly.

Artis

an li

quor

s, m

agar

itas,

moj

itos.

Tu-S

a: 11

am-3

pm, 5

pm-u

ntil

912.

232.

1874

161

1 H

aber

sham

St.

B8$-

$$A

Pu

b 2

9

Casu

al lo

cal f

eel. A

ssor

tmen

t of p

izza

s, Am

eri-

can,

and

Med

iterr

anea

n se

lect

ions

. Am

ple

draf

t bee

r se

lect

ions

as

wel

l.

M-S

a: 11

:30a

m-3

pm

Su: 1

2pm

-2am

912.

358.

0670

5

200

Paul

sen

St.

$$F8

A$ K

en

ne

dy F

rie

d C

hic

ke

n

Casu

al e

xpre

ss s

ettin

g. La

rge

sele

ctio

n of

fr

ied

chic

ken,

seaf

ood,

sand

wic

hes,

and

sides

.

M-S

a: 9a

m-1

2am

, Su:

10a

m-1

0pm

912.

234.

2260

22

01 W

ater

s Ave

nue

C9


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

tc.

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Well FED 49

Bac

k i

n t

he

Day

Bak

ery

Artis

an b

aker

y &

Foo

die

dest

inat

ion

serv

ing

lunc

h, de

sser

ts, c

offe

e, es

pres

so, a

nd A

mer

i-ca

n/Ita

lian

brea

ds. F

ree

wifi

.

Tu-S

a: 8a

m-5

pm, C

lose

d: S

u &

M

912.

495.

9292

24

03 B

ull S

tree

t

B7$

Sh

ak

e I

t U

p

Hea

lthy

frui

t sm

ooth

ies,

prot

ein

shak

es,

ener

gy s

hake

s or

mak

e yo

ur o

wn.

Casu

al

expr

ess

setti

ng a

djac

ent t

o G

iorg

ios’s

Del

i.

912

.352

.845

5

71

5 M

all B

lvd.

$J7

M-S

a: 8a

m-9

pm, S

u: 1

2pm

-4pm

Un

forg

ett

ab

le B

ak

ery

& D

eli

Clas

sic, c

asua

l, exp

ress

take

out.

Cust

om

bake

ry, s

peci

aliz

ing

in c

akes

and

des

erts

with

lig

ht lu

nch

offe

rings

.

M-F

: 9am

-6pm

, Sa:

9am

-3pm

912.

355.

6160

2

38 E

isen

how

er D

r.

H7

$A

l S

alaa

m D

eli

Casu

al e

xpre

ss s

ettin

g. M

iddl

e Ea

ster

n fa

re w

ith tr

aditi

onal

del

i sel

ectio

ns.

M-S

a: 11

am-8

pm

912

.447

.040

0

2

311

Hab

ersh

am S

t.

$C

8

Fo

xy L

ox

y

Casu

al a

nd e

clec

tic c

afe

and

prin

t gal

lery

. Se

lect

ions

incl

ude

loca

lly r

oast

ed c

offe

e an

d Te

x-M

ex in

spire

d lig

htfa

re w

ith fr

esh

past

ries.

Larg

e ou

tdoo

r pa

tio a

nd li

ve m

usic

.M

-Sa:

7am

-11p

m91

2.40

1.05

43

191

9 Bu

ll St

.

$B8

Sw

ee

t S

pic

e

Trad

ition

al C

arib

bean

and

Sou

l foo

d di

shes

se

rved

in a

cas

ual e

xpre

ss s

ettin

g. N

ice

sele

c-tio

n of

Vege

taria

n an

d se

afoo

d di

shes

as

wel

l.

M-T

h: 1

1am

-8pm

, F-S

a: 11

am-9

pm91

2.33

5.81

46

5515

Wat

ers A

ve.

$G

8

Tro

y M

ed

ite

rran

ean

Cu

isin

e

Auth

entic

Med

iterr

anea

n cu

isine

in a

ca

sual

set

ting.

Nig

htly

food

and

drin

k sp

ecia

ls, in

clud

ing

win

es.

M-S

u: 1

1-10

pm91

2.92

1.51

17

105

10 A

berc

orn

St.

K5

$$A

On

e L

ove

Auth

entic

Jam

aica

n m

enu

incl

udes

jerk

, ox

tail,

fish,

and

goat

. Wee

kday

lunc

h sp

ecia

ls.

Expr

ess

and

casu

al s

ettin

g.

M-T

h: 1

1am

-8pm

, F-S

a: 11

am-9

pm

912.

352.

4855

1

100

Eise

nhow

er D

r.

$H

8

Oge

ech

ee

Riv

er

Co

ffe

e C

o.

Loca

lly o

wne

d ca

fe th

at o

ffers

a la

rge

varie

ty

of c

offe

e-ba

sed

refr

eshm

ents

as

wel

l as

light

fa

re in

clud

ing

burg

ers,

sand

wic

hes,

soup

s, sa

lads

and

cus

tom

pan

inis

.M

-F: 7

am-7

pm, S

a: 8a

m-6

pm

912.

354.

7420

451

7 H

aber

sham

St.

E8$

Just

De

sse

rts

Loca

lly o

wne

d ba

kery

that

spe

cial

izes

in c

usto

m

cook

ies,

cupc

akes

, che

esec

akes

and

mor

e.

Tu-F

: 12p

m-6

pm

912.

655.

3844

5

224

Skid

away

Rd.

$-$$

G10

Pak

wan

Wid

e se

lect

ion

of tr

aditi

onal

Indi

an fa

re,

incl

udin

g sp

ecia

l off

the

men

u re

ques

ts.

Hoo

kahs

ava

iabl

e on

pat

io. C

asua

l sp

acio

us s

ettin

g.M

-Su:

11:

30am

-10p

m

912.

349.

4261

7

102

Abe

rcor

n St

.

$H

7

Tw

o S

mart

Co

ok

ies

Nat

iona

lly r

ecog

nize

d ba

kery

spe

cial

izin

g in

ar

tisan

coo

kies

and

cus

tom

cre

atio

ns.

Carr

y ou

t or

spec

ial o

rder

ava

ilabl

e.M

-F: 1

0am

-5pm

912.

353-

2253

6512

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te B

luff

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$

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

omer

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

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ersh

am S

t.

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A

Jers

ey

’s P

izza

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a pa

rlor

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ng. N

ew Je

rsey

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le P

izza

by

the

slice

at l

unch

with

ext

ende

d di

nner

men

u se

lect

ions

.M

-Th:

11a

m-9

pm, F

: 11a

m-1

0pm

,

Sa

: 12p

m-9

pm, S

u: 4

-9pm

912.

354.

2356

482

7 W

ater

s Ave

.

$$F9

Marc

o’s

Piz

za

Larg

e se

lect

ion

of s

peci

alty

piz

zas,

hot s

ubs,

win

gs, e

tc. E

xpre

ss c

asua

l set

ting.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m,

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m

912.

349.

6960

4

521

Hab

ersh

am S

t.

D8

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te o

f In

dia

Trad

ition

al In

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sel

ectio

ns s

erve

d in

wel

l de

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ted

atm

osph

ere.

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e m

enu

sele

ctio

n an

d Lu

nch

buffe

t.

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: 11a

m-3

pm, M

-Su:

5pm

-10p

m

912.

356.

1020

401

Mal

l Blv

d.I7$$

ASta

rlan

d C

afe

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al e

xpre

ss s

ettin

g. M

enu

is a

blen

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lian

and

fres

h Am

eric

an fa

re. S

peci

aliz

es

in p

anin

is, s

oups

, sal

ads,

sand

wic

hes.

M-S

a: 11

am-3

pm

912

.443

.935

5

11 E

41

St.

F8$

Co

stan

zo’s

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za

Auth

entic

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ey s

tyle

piz

za. C

asua

l ex

pres

s an

d di

ne-in

fam

ily fr

iend

ly at

mos

pher

e w

ith fo

osba

ll an

d te

levis

ion.

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ours

Var

y M

: 11:

30-2

:30,

Tu

-F: 1

1:30

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, 5pm

-Clo

se

912.

351.

2400

1

100

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er D

r.

$$H

8

AIs

le o

f Y

o

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ily fr

iend

ly, c

asua

l set

ting.

Hea

lthy

self-

serv

e fro

zen

yogu

rt, s

hake

s an

d sm

ooth

ies.

Su-T

h: 1

2pm

-9pm

, F: 1

2pm

-10p

m,

Sa: 1

1am

-9pm

912.

354

.550

1

73

60 S

kida

way

Rd.

$K

10


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

Sav

an

nah

Fil

ipin

o

The

city

’s on

ly pl

ace

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et a

uthe

ntic

Filip

ino

cuisi

ne. H

omem

ade

dess

erts

, bak

ed g

oods

, an

d co

mbo

spe

cial

s. D

ine

in o

r ca

rry

out.

M-T

u: 1

0am

-8pm

, Th-

Fr: 1

0am

-8pm

912.

201.

3541

551

5 W

ater

s Ave

.

$G

8

Kim

chi

Larg

e se

lect

ion

of tr

aditi

onal

Kor

ean

dish

es.

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ly lu

nch

spec

ials

serv

ed in

an

intim

ate

atm

osph

ere.

M-S

a: 10

:30-

10pm

, Su:

4pm

-9pm

912.

920.

7273

14

9 E.

Mon

tgom

ery

Cro

ss R

d

$J7

AK

yo

to E

xp

ress

Casu

al e

xpre

ss s

ettin

g. Tr

aditi

onal

Japa

nese

m

enu

sele

ctio

ns.

M-T

h: 1

1am

-9pm

, F-S

a: 11

:30-

9:30

pm,

Su: 1

1:30

-9pm

912.

353.

9281

7400

Abe

rcor

n St

.

I7A

$$L

isa’

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hin

ese

Re

stau

ran

t

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nal, C

hine

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ke-o

ut d

inin

g. Ex

tens

ive s

elec

tion

with

spe

cial

s.

M-T

h: 1

1am

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, F-S

a: 11

am-1

0pm

912.

236.

8228

2315

Wat

ers A

ve.

C9

$

Saig

on

Bis

tro

Cont

empo

rary

cas

ual a

tmos

pher

e. Ex

tens

ive

sele

ctio

n of

trad

ition

al V

ietn

ames

e di

shes

and

dr

inks

. Spe

cial

izin

g in

Pho

-Noo

dle

soup

s.

M-S

u: 1

1am

-9pm

; Clo

sed

Tues

days

912.

335.

2025

570

0 W

ater

s Ave

.

F9$$

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

355.

8819

740

1 Sk

idaw

ay R

d.

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10A

Kin

g an

d I

Trad

ition

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hai c

uisin

e se

rved

in a

con

tem

po-

rary

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ate

atm

osph

ere.

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

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-Th:

5p

m-9

:30p

m, F

-Sa:

5pm

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u: 5

pm-9

pm

912.

355.

2100

709

8 H

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on M

emor

ial D

.

$$H

7A

Ne

w C

hin

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ard

en

Trad

ition

al C

hine

se s

elec

tions

. Mad

e to

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er.

Din

e in

or T

ake

out.

Cate

ring

avai

labl

e.

M-S

u: 1

1am

-10p

m

912.

920.

3028

1

2322

Lar

go D

rive

$L4

No

od

le B

ow

l

Larg

e va

ried

sele

ctio

n of

Asia

n di

shes

feat

ur-

ing

nood

le c

ombi

natio

ns. C

asua

l int

imat

e se

tting

.M

-Fr:

11am

-9pm

, Sa:

12pm

-9pm

, Clo

sed

on

Sund

ays

912.

692.

1394

705

2 H

odgs

on M

emor

ial D

r

$H

7

Saig

on

Fla

vors

Casu

al e

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ss s

ettin

g. La

rge

sele

ctio

n of

tr

aditi

onal

Vie

tnam

ese

dish

es in

add

ition

to

Sus

hi.

M-S

u: 1

1am

-9pm

912.

352.

4182

660

4 W

ater

s Ave

.

H8

$$

Hir

an

o’s

Casu

al e

xpre

ss s

ettin

g. M

enu

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udes

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i-tio

nal J

apan

ese

dish

es in

clud

ing

sush

i, hib

achi

, an

d te

riyak

i.M

-Th:

11a

m-9

pm, F

-Sa

11am

-10p

m, S

u:

12pm

-8pm

912.

353.

8337

4

426

Hab

ersh

am S

t.

E8$

A

Sak

ura

Jap

an

ese

Casu

al in

timat

e se

tting

. Tra

ditio

nal J

apan

ese

men

u se

lect

ions

incl

udes

sus

hi, t

eriya

ki, a

nd

hiba

chi.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

1pm

912.

351.

9300

84

65 W

ater

s Ave

nue

$J7

Spac

ious

con

tem

pora

ry a

tmos

pher

e. Ja

pane

se fa

re fe

atur

ing

hiba

chi s

tyle

din

ing

with

a s

how

.M

-Th:

4:3

0-10

pm, F

-Sa:

4:30

-10:

30pm

, Su:

4p

m-9

:30p

m

H7

912.

352.

7300

2

00 E

isen

how

er D

r.

A$$

Miy

ab

i

Se

aso

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of

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an

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pre

ss

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achi

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hi, a

nd tr

aditi

onal

se

lect

ions

. Cas

ual e

xpre

ss d

inin

g in

spa

ciou

s at

mos

pher

e.M

-Th:

11a

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

:30p

m-8

pm

912.

353.

9281

7

400

Abe

rcor

n St

.

$I7

Mas

ato

of

Jap

an

Japa

nese

sel

ectio

ns fe

atur

ing

hiba

chi s

tyle

cu

isine

coo

ked

in fr

ont o

f you

with

a s

how

. Ca

sual

, spa

ciou

s se

tting

.M

-Sa:

11:3

0-2p

m, M

-Th:

5pm

-10p

m, S

a: 4:

30-1

0:30

pm, S

u: 4

:30-

10pm

912.

355.

9800

7805

Abe

rcor

n St

.I6$$

A

Gre

en

Te

a

Qui

ck s

ervic

e. D

rive-

thru

onl

y. M

enu

incl

udes

tr

aditi

onal

Chi

nese

sel

ectio

ns. D

aily

lunc

h sp

ecia

ls an

d fa

mily

din

ners

.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su:

12

pm-1

0pm

912.

691.

0330

7205

Wat

ers A

ve.

$I8

Egg

Ro

ll K

ing

New

York

sty

le C

hine

se d

rive

thru

res

taur

ant

M-T

h: 1

1am

-10:

30pm

, F-S

a:11

am-1

1pm

, Su

:12

noon

-10p

m

912.

354.

3420

1801

E. V

icto

ry D

r.

$D

10

Asi

an

Riv

er

Re

stau

ran

t

Varie

ty o

f gou

rmet

Asia

n di

shes

incl

udin

g Ch

ines

e, Ja

pane

se, T

hai, s

ushi

, and

mor

e.

M-S

u: 1

1am

-4pm

, M-T

h: 4

:30-

9:30

pm,

F-Sa

: 4:3

0-10

:30p

m, S

u: 4

:30-

9:30

pm

912.

354.

6111

11

00 E

isen

how

er D

r.

$I8

Be

ijin

g H

ou

se I

I

Casu

al e

xpre

ss s

ettin

g. La

rge

men

u se

lect

ion.

Serv

ing

trad

ition

al C

hine

se fa

re.

M-S

u: 1

1am

-10p

m

912.

927.

8599

1

3040

Abe

rcor

n St

.

L2$$

Ch

iriy

a’s

Th

ai

Cu

isin

e

Intim

ate

casu

al s

ettin

g. M

enu

sele

ctio

ns

incl

ude

trad

ition

al T

hai c

uisin

e as

wel

l as

Haw

aiia

n di

shes

M-S

a: 11

am-2

:30p

m, M

-Sa:

5pm

-10p

m

912.

303.

0555

7805

Abe

rcor

n St

.

$$I6

A

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

352.

3838

764

0 A

berc

orn

St.

$$I7

A

50 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-1

0pm

, F-S

u: 5

pm-1

0:30

pm

912.

920.

5504

1

1215

Abe

rcor

n St

.

Intim

ate

cont

empo

rary

am

bian

ce. E

clec

tic

Pan-

Asia

n an

d Th

ai in

fluen

ced

men

u se

lec-

tions

as

wel

l as

sush

i.

A$$

L4W

an

g’s

II C

hin

ese

Trad

ition

al C

hine

se s

elec

tions

and

Japa

nese

te

riyak

i. Lar

ge m

enu

and

spac

ious

cas

ual

atm

osph

ere.

M-T

h: 1

1:30

am-1

0pm

, F-S

a: 11

:30a

m-1

1pm

, Su

: 12p

m-1

0pm

912.

355.

0321

760

1 W

ater

s Ave

.

$$I8

Su

shi-

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Cas

ual

intim

ate

atm

osph

ere

serv

ing

trad

ition

al

Japa

nese

sus

hi a

nd e

ntre

es. W

inne

r of

“B

est S

ushi

” fo

r 13

con

secu

tive

year

s.M

-F: 1

1am

-2:3

0 pm

, M-T

h: 5

pm-1

0pm

, F-

Sa: 5

pm-1

1pm

912.

303.

0141

11

00 E

isen

how

er D

r.

$H

7A

Su

shi

Tim

e T

ow

a

Sush

i, Ter

iyaki

, and

oth

er tr

aditi

onal

Japa

nese

di

shes

in a

rel

axed

atm

osph

ere

with

sit-

dow

n su

shi b

ar.

M-T

h: 1

1-9:

30pm

, F:1

1-10

:30p

m,

Sa: 1

2-10

:30p

m

912.

920.

3288

5

4 M

ontg

omer

y C

ross

Rd.

$$J6

Jala

pe

no

’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-S

a: 11

am-1

0pm

, Su:

12p

m-9

pm

912.

920.

0704

8840

Abe

rcor

n St

.

$$I6

AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm91

2.35

4.03

00

108

Mal

l Blv

d.

Trad

ition

al M

exic

an s

elec

tions

, ext

ensiv

e fu

ll ba

r, am

ple

seat

ing,

regu

lar

spec

ials

, ser

ved

in

Mex

ican

them

ed s

ettin

g

A$$

I7

His

pan

icC

uban

, Mex

ican

, etc

.

Can

cun

Spac

ious

cas

ual a

tmos

pher

e. Ex

tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

.

M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

$$F7

A

El

Po

tro

Clas

sic M

exic

an s

elec

tions

in a

cas

ual s

ettin

g. Fr

esh

chili

mad

e da

ily. L

unch

and

din

ner

spec

ials

.M

-Th:

12p

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

2pm

-8pm

912.

927.

9953

1

3051

Abe

rcor

n St

.

$$L3

AJa

lap

en

o’s

Larg

e se

lect

ion

of M

exic

an d

ishes

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ap-

petiz

ers.

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d w

inni

ng m

arga

ritas

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ual

atm

osph

ere.

M-T

h: 1

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-10:

30pm

, F-S

a: 11

am-1

1pm

, Su

: 11a

m-1

0pm

912.

356.

1800

7

405

Skid

away

Rd.

$$K

10A

La

Xal

ap

en

a

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al in

timat

e se

tting

ser

ving

trad

ition

al

Mex

ican

fare

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ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

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M-S

a: 10

am-8

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u: 1

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sh C

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tin

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al e

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ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

a, fr

esh,

mad

e to

ord

er.

912.

335.

7678

520

5 W

ater

s Ave

.

F9$

A

Well FED 51

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese


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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s D

ock

sid

e R

est

au

ran

t

Rela

xed

atm

osph

ere

with

aw

ard

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ning

vie

w. L

arge

sel

ectio

n of

sea

food

and

sta

ndar

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sual

fare

.

M-S

u: 4

pm-1

0pm

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u: 1

1am

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m

912.

786.

9533

131

5 C

hath

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venu

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8A

No

rth

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ach

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mer

ican

and

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ibbe

an s

elec

tions

. D

aily

spec

ials

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hom

emad

e de

sser

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Ent

erta

inm

ent.

M-S

u: 1

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m

912.

786.

4442

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Van

Hor

ne A

ve.

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Sti

ng

Ray

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al a

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pher

e. La

rge

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ctio

n of

sea

-fo

od, in

clud

ing

vario

us c

rab

dish

es. B

lue

crab

, lo

w c

ount

ry b

oil, a

nd p

latte

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M-S

u: 1

1am

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il

912.

786.

0209

14

03 B

utle

r Ave

.

A$$

M10

Fan

nie

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ach

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e se

lect

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of s

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od, s

alad

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d ap

ps.

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ialti

es a

nd p

izza

s. Aw

ard

win

ning

Sun

day

brun

ch.

M-S

u: 1

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se

912.

786.

6109

161

3 St

rand

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010

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Be

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Ho

use

Sele

ctio

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clud

es s

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iche

s, bu

rger

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d se

afoo

d. Po

’ boy

s an

d lo

w c

ount

ry b

oil. L

ive

mus

ic a

nd te

levis

ed s

port

s.M

-Th:

11-

10pm

, F-S

a: 11

-12p

mSu

: 12-

10pm

912.

786.

5100

13

Tybr

isa

St.

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ach

Curb

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lec-

tion

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exic

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nd A

mer

ican

cla

ssic

s w

ith

clas

sic b

each

side

dine

r fe

el.

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u: 1

1-10

pm

912.

786.

9655

1605

Inle

t Ave

.

$N

9

Rela

xed

islan

d at

mos

pher

e. Sp

ecia

lty p

izza

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hole

or

by th

e sli

ce. L

ow c

ard

men

u, w

raps

, an

d m

ore.

M-S

u: 1

1-12

am

H6

912.

786.

5900

1

213

Hw

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Hu

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oze

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ee

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au

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n of

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ther

n an

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ribbe

an c

uisin

es

thro

ugh

a va

riety

of f

resh

sea

food

, ste

ak,

chic

ken,

and

past

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afoo

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ffet e

very

Fri.

&

Sat.

nigh

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reat

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an v

iew

.M

-Su:

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m

912.

786.

8400

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St.

A$$

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Win

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ose

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nd-

wic

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seaf

ood

and

mor

e. W

eekd

ay lu

nch

spec

ials

. M

-Th:

11-

7pm

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11-8

pm S

u: 1

2-9p

m

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.786

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1

9 Ty

bris

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.

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ick

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ive s

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tens

ive m

enu

with

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igin

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kes

on c

lass

ic a

mer

ican

and

sea

food

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shes

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ular

spe

cial

s an

d sp

ecia

lty d

rinks

.M

-F: 5

pm-1

0pm

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Su: 1

2pm

-10p

m

912.

786.

9869

1105

US

Hw

y 80

C8

A$$

Ro

ck H

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se B

ar

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ers,

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ood,

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g bu

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rved

in a

spa

ciou

s sp

orts

bar

atm

osph

ere.

Live

ent

erta

inm

ent a

nd K

arao

ke.

M-S

u: 1

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912.

786.

7176

15

16 B

utle

r Ave

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AN

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an

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ge s

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tion

of

seaf

ood,

past

a, sa

lads

, and

sta

cker

s. “H

ome

of th

e or

igin

al c

hick

en fi

nger

.”.

Su-T

h: 1

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pm, F

-Sa:

11-1

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912.

786.

5520

160

5 St

rand

Ave

.

A$$

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nd

ae C

afe

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lect

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lads

, an

d se

afoo

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aditi

onal

sou

ther

n di

shes

. Lu

nch

and

dinn

er s

peci

als.

M-S

a: 11

-3pm

, M-S

a: 5-

9pm

912.

786.

7694

304

1st

Str

eet

$$I1

1A

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rald

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ig a

nd

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rim

p

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a v

iew

of

the

mar

sh.

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side

grill

prov

idin

g pi

g pi

ckin

gs,

Geo

rgia

wild

shr

imp,

and

larg

e to

go

ord

ers.

F-Su

: 11a

m-7

pm$M

10

912.

786.

4227

111

3 E.

Hw

y. 80

A

Piz

za o

n W

he

els

Larg

e se

lect

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of p

izza

, sub

s, an

d sa

lads

. Fa

st a

nd fr

ee d

elive

ry.

Fam

ily o

wne

d an

d op

erat

ed fo

r ov

er 2

5 ye

ars.

M-S

u: 4

pm-t

ill

912.

786.

5870

10

3 Jo

nes A

ve

$$I9

Mac

Elw

ee

’s S

eafo

od

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d w

inni

ng s

eafo

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xten

sive

men

u in

clud

es p

asta

s, st

eaks

, bee

r-bat

tere

d se

afoo

d an

d va

rious

che

f spe

cial

s. O

cean

vie

w, f

ull b

ar.

M-F

: 4pm

-?, S

a-Su

: 12p

m-?

912.

786.

8888

101

Lov

ell A

venu

e

A$$

I11

Marl

in M

on

roe

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sid

e

Larg

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lect

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od. I

nter

estin

g se

lect

ions

mix

ed w

ith s

tand

ards

. Sig

natu

res

incl

ude

flow

er p

ot b

read

and

moj

o he

n.M

-Su:

11-

10pm

912.

786.

4745

4

04 B

utle

r Ave

.

A$$

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Tyb

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an

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oci

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clud

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clec

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varie

ties

of ta

cos,

sala

ds, a

nd a

ppet

izer

s. Ex

tens

ive w

ine

sele

ctio

ns a

nd p

airin

gs.

Ambi

ent a

nd c

asua

l set

ting.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

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m

Su:1

1am

-10p

m 9

12.4

72.4

044

1311

But

ler A

ve.

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M10

Bre

ak

fast

Clu

b

M-S

u: 7

am-1

pm

912.

786.

5984

1

500

Butle

r Ave

$$N

10

Wel

l kno

wn

for

its e

xten

sive

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kfas

t men

u an

d la

id-b

ack

atm

osph

ere,

this

casu

al s

et

rest

aura

nt is

a fa

vorit

e fo

r lo

cals

.

Co

co’s

Larg

e, va

ried

men

u se

lect

ion

incl

udin

g se

a-fo

od, p

asta

, san

dwic

hes

and

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gs. L

ive m

usic

, ca

sual

atm

osph

ere.

M-T

u: 1

1:30

am-3

pm, W

-Su:

12:

30-4

:30p

mSu

-Th:

4:3

0-10

:30p

m, F

-Sa:

4:30

-11:

30pm

912.

786.

7810

1A

E. O

ld H

wy

80

$$C

9A

Ch

arl

y’s

Exte

nsive

din

ing

and

win

e m

enu.

Seaf

ood,

past

a, st

anda

rd c

asua

l far

e. Al

l you

can

eat

cr

ab le

gs o

n Fr

iday

.

M-S

u: 1

1am

-till

912.

786.

0221

1

06 S

. Cam

pbel

l Ave

.

$$H

9A Nic

kie

’s B

ar

an

d G

rill

Casu

al e

xpre

ss s

ettin

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rvin

g pi

zza,

trad

i-tio

nal A

mer

ican

fare

, and

sea

food

. The

y ha

ve

an e

xten

t men

u an

d ch

ild fr

iend

ly se

atin

g se

pera

te fr

om th

e ba

r.M

-W: 4

pm-1

2am

, Th-

Su: 1

1am

-3am

912

.786

.444

4

151

3 Bu

tler A

ve.

$-$$

N9

AM

ex

i-C

ali

Trad

ition

al H

ispan

ic c

uisin

e w

ith o

utdo

or

seat

ing,

and

2 fo

r 1

mar

garit

as a

ll da

y ev

ery

day.

Loc

ated

onl

y tw

o bl

ocks

from

the

beac

h.

Ope

n 7

days

a w

eek:

11:

30am

-9pm

912.

472.

4018

402

Firs

t St

.

AI1

0$-

$$

Well FED 53

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e Area’s OnlyCERTIFIED GREEN

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26 Well FED

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Children’s Menu


Vegetarian Options

Am

eric

An

W h i t e m a r s h / W i l m i n gto nBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

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s, et

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itA

liA

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

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Asi

An

Chi

nese

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anes

e, T

hai,

V

ietn

ames

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tc.

His

pAn

icC

uban

, Mex

ican

, etc

.

Well FED 55

$

Wil

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ham

pio

nsh

ip B

BQ

Awar

d w

inni

ng b

arbe

que

entr

ées

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y th

e po

und.

All t

he s

tand

ard

sele

ctio

ns w

ith s

outh

-er

n sid

es a

nd s

tart

ers.

M-S

a: 11

am-3

pm, W

-Th:

5pm

-8pm

F-Sa

: 5pm

-9pm

912.

201.

3259

4700

Hw

y 80

Eas

t

B3$$

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Fis

h B

ar

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rill

Casu

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pher

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r w

ith

loca

ls. S

ervin

g Am

eric

an fa

re a

nd s

eafo

od

sele

ctio

ns.

Tu-S

u: 1

1am

-11p

m

912.

897.

2009

7906

Hw

y 80

A$$

B5

Mic

hae

l’s

Cafe

Casu

al lo

cal f

eel. S

ervin

g ho

t and

col

d sa

ndw

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s, as

wel

l as

sala

ds, a

pps,

soup

s, an

d de

sser

ts.

M-T

h: 8

am-8

pm, F

-Sa:

9am

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Su: 9

am-6

pm91

2.34

9.60

66

32

6 Jo

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Ups

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ance

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n fu

sion

men

u an

d ex

tens

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ine

and

bar

sele

ctio

ns.

M-T

h: 5

pm-1

0pm

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pm

Su: 5

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:30p

m

B5

912.

898.

2221

7

815

US

Hw

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E.

A$$

$

Ele

Fin

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usi

on

Be

ef

O’B

rad

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Fam

ily fr

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orts

bar

atm

osph

ere.

Awar

d w

inni

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ings

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ge c

asua

l far

e se

lect

ions

in

clud

ing

stea

k bu

rger

s.

Su-T

h: 1

1am

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-Sa:

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912.

897.

8277

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61 Jo

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cer

Blvd

.

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Mo

lly M

agu

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’s

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e se

lect

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asua

l Am

eric

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re.

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ious

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ting.

Live

mus

ic

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ial e

vent

s.

Su-T

h:11

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1pm

912.

898.

0852

2

16 Jo

hnny

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cer

Blvd

.

$$C

5A

Pap

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afoo

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-W: 1

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, Th-

Sa: 1

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u:

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912

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hern

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: 12p

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: 12p

m-9

pm

912.

897.

6101

10

4 Br

yan

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d.

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-Th:

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m-9

:30p

m, F

-Sa:

12pm

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pm,

Su: 1

2pm

-9pm

912.

898.

7778

140

John

ny M

erce

r Bl

vd

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ou

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alth

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nch

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M-S

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m

912.

897.

1900

11

1 Ja

zie

Dr.

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rme

t C

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ly ro

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enu

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ns in

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wid

e ra

nge

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ems

from

var

ious

cul

inar

y in

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ence

s. O

fferin

g de

sser

ts a

s w

ell.

M-S

a: 11

am-8

pm, S

u: 1

2pm

-6pm

912.

897.

4026

119

Cha

rlot

te R

d.

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rive

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anic

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l ing

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. Fre

sh a

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seas

onal

sel

ectio

ns.

M-F

: 11a

m-8

pm, S

a: 11

am-6

pm

912.

898.

2131

470

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wy.

80 E

ast

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Cafe

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Seve

ral d

iffer

ent t

ypes

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an s

elec

tions

in

clud

ing

burr

itos,

ques

adilla

s, ch

imic

hang

as

and

taco

s.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m

912.

898.

0505

2

16 Jo

hnny

Mer

cer

Blvd

.

A$

C5

Bas

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*NOT VALID DURING SPECIAL EVENTS

39 MONTGOMERY ST. | FACEBOOK.COM/SEEDECOLOUNGE

$22$21FOR

SHOW

THIS

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UNTILMIDNIGHT*

Bar Guide

the

to savannah & the islands pg. 60

Pictured here:Vegetable Kabob from Sage RestaurantFind our top lunch and wine picks for downtown dining on the next page.

Drink

Lunchtime in downtown Savannah can be a real headache in the summer tourist season. The parking is extremely difficult and the heat can be unbearable. It can become even more difficult if your

midday agenda is different than the person you are meeting. Lunch can be different things for different people. For some like

myself, it is a time to have wine and relax; because there is nothing better than enjoying the European lifestyle that includes having a midday drink. For others it is a quick escape for lunch, in the midst of a hectic day. Many of us in the “Service Industry” choose to live this so-called European lifestyle. It may seem strange to the “Nine to Fivers” that alcohol is drank with every meal, but it’s often a way of life and part of the service industry culture.

Quite often these industry types like to have wine with lunch or even in lieu of lunch, which presents a challenge when trying to select a place to meet during a lunch break. If you have worked in the restaurant/hospitality sector then you understand, but if you have never worked at a hotel, restaurant or bar then you probably just see these people as lushes, tourists, or the quintessential Savannah lush-tourists.

Every major city in America has two types of people, those who have worked in a restaurant, bar or hotel and there are those that have not. I’ve been involved with restaurants for the past 14 years and Chris Z. was literally born in a restaurant, therefore we definitely fall into the category of “Restaurant Industry.”

A couple years ago we both found wonderful girlfriends that had never worked in a restaurant or bar. This creates an interesting dichotomy that can spiral into contention when deciding a destination for lunch. It is a reoccurring challenge when your significant other has a job with daytime hours and must coordinate with “Industry” hours that change more frequently than Savannah weather on a hot August afternoon.

So, after years of compromises, circular discussions, trial and error, we offer our Well FED readers, the benefit from our years of experience in Savannah. The following is a list of some of our favorite places in the historic district. Whether you’re one of the thousands of other industry folk working downtown, or just visiting; utilize the following list of places that offer good wine with quality cuisine, so you and your lunch date can reach a compromise that pleases both the palate and your schedules.

Vic’s on the River 26 W. Bay St. (912) 721-1000(Photo on left) By far the most refined destination on the list is Vic’s. They have just added a new patio that will be perfect for the, not so fast, approaching fall weather. During the heat of summer, the bar at Vic’s is a great place to enjoy the river and watch the massive container ships. As they cruise by enjoy a nice glass of vino and keep on the look out for Dr. Vic, he frequents his establishment during the day.

The Fried Green Tomatoes are a great starter and will pair nicely with the Guenoc, Petite Syrah. The sweetness of the balsamic glaze and bright acidity of the green tomatoes need the fruit, cedar, and white pepper found within this elegant wine.

Lunch and Wine:Top selections for Savannah’s Historic District

By Chad Lyon and Chris Zinaich

SAGE 41 Whitaker St. (912) 233-0002The newest addition to the downtown lunch scene, perfectly located between Congress and Broughton St. SAGE has taken an innovative approach to wine and cuisine. The wine list is divided into 3 blocks of pricing with a “Bottomless Glass” option for each tier and the lunch menu has eight different categories. These categories include the “Not So Salad” for salad alternatives, “Meat vs Vegetable” for the conflicted Omnivore/Vegetarian couple, “The Breakfast Club” for the late afternoon hangover, and “The Dean’s List” for the gratuitous fried food connoisseur.

If you are looking for a lunch that is faux healthy try the indulgent Steel City Steak from the “Not So Salad” section. It is a construction of beef loin, hard-boiled eggs, french fries covered with cheese and a pepper balsamic dressing and pairs nicely with Byron Pinot Noir from the $8 Block on the wine list

B. Matthews Eatery 325 E. Bay St (912) 233-1319A casual bistro with a quality wine list and a full bar carrying on the building’s history as Savannah’s oldest tavern. If their famous Blackeyed Pea Cake Sandwich is not your preference then try one of their selections of signature sandwiches, fresh salads, entrees or late breakfast selections. Anytime a restaurant has breakfast selections at lunchtime you know they are catering to the “Restaurant Industry.” I love anything with couscous, so the Salmon and Couscous Salad with the La Flor Malbec Rose for $8 is a perfect summer combination to enjoy on their patio.

Maxwell’s 109 Jefferson St (912) 349-5878Another recent addition to the lunch circuit, this is the perfect place to enjoy an elegant interior, a well-thought out wine list and innovative creations by Chef James Parker. Maxwell’s is an off the beat gem that many locals would like to keep a secret.

The just off west Broughton location is a great escape from the crowded City Market. On a hot day in August who wouldn’t want to sneak away for an intimate lunch date or personal indulgence to enjoy the seared Tuna Tataki Salad and Maretima Pinot Grigio. The spice of the Ponzu Vinaigrette with the sashimi grade Ahi Tuna balances nicely with the complex Italian Pinot Grigio.

If you enjoy fresh product, small plates, and refined atmosphere, then sneak away to 109 Jefferson. There are a number of small plate selections that allow you to eat light and healthy and won’t slow you down for the latter half of the day.

Brasserie 529 E. Liberty St. (912) 238-0045 Refined yet comfortable, elegant without being pretentious: It may not be walking distance for your lunch break, but you can stay cool in the car with plenty of private parking available. The wine list compliments the food exceptionally well since the chefs select the wine.

Unless you prefer to sit and enjoy the afternoon on their patio with a nice glass of Casa Lapostelle Merlot from Chile. They also house cure many types of meat, sausage, and Pâté. A perfect pairing with this wine and the some of the best Charcuterie in Savannah!


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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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238.

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Amer

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fare

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se

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lect

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1pm

912.

897.

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5 4

Wilm

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on Is

land

Rd.

D4

To

ou

r R

ead

ers

: W

ell

FED

con

tinue

s to

str

ive

for

the

mos

t co

mpl

ete

and

curr

ent

listin

gs. H

owev

er, w

e co

uld

alw

ays

use

YOU

R

help

! If

you

find

that

you

r fa

vori

te e

stab

lishm

ent

is n

ot l

iste

d or

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eds

corr

ectio

n, p

leas

e co

ntac

t us

. All

emai

ls r

egar

ding

add

ition

s an

d co

rrec

tions

will

aut

omat

ical

ly b

e en

tere

d in

a m

onth

ly d

raw

ing

to r

ecei

ve a

Fre

e G

ift C

ertifi

cate

to

a re

stau

rant

of

our

choi

ce.

Plea

se e

mai

l all

subm

issi

ons

to: g

uid

e@

we

llfe

dsa

van

nah

.co

m

To

Bu

sin

ess

Ow

ne

rs:

Li

stin

gs in

the

Din

ing

and

Bar

Gui

de a

re a

lway

s 10

0% F

REE

. If

you

wou

ld li

ke t

o be

incl

uded

, ple

ase

call,

fax,

or

emai

l with

you

r in

form

atio

n to

hav

e yo

ur li

stin

g cr

eate

d.

-Did

we

prin

t in

corr

ect

info

rmat

ion

for

your

bus

ines

s? D

o yo

u ne

ed

to u

pdat

e yo

ur li

stin

g? If

so,

we

wou

ld b

e m

ore

than

hap

py t

o up

date

you

r in

form

atio

n fo

r pr

int

in t

he n

ext

issu

e. If

you

wou

ld li

ke t

o up

date

, cha

nge,

or

rem

ove

your

list

ing,

plea

s co

ntac

t Wel

l FED

via

em

ail a

t: gu

ide

@w

ell

fed

savan

nah

.co

m

62 Well FED

T H E A W A R D - W I N N I N G , O R I G I N A L U L T R A - P R E M I U M T E Q U I L A

F R O M T H E L E G E N D A R Y C A S A H E R R A D U R A , E S T . 1 8 7 0 .

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well fed savannah august 2012

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