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2012 Savannah Asian Festival S C H E D U L E O F


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FREE ADMISSION Live Entertainment International Foods Martial Arts Hall Vendors and Gifts Children’s Activities Prizes and More!

Opening Ceremoney and Parade of Flags Lee’s Taekwondo Martial Arts Demo Indo Americans of Savannah Matsuriza Japanese Taiko Drummers Sanggar Lestari Indonesian Performers Sampaguita Filipino Dance Troupe Liang Chinese Acrobatic & Comedy Show Children of Polynesia Hac Long Duong Vietnamese Lion Dancers Matsuriza Japanese Taiko Drummers Thailand Dance Group Liang Chinese Acrobatic & Comedy Show With Special Guest Appearance as Celebrity Food Correspondent:

Orchid Paulmeier Finalist 2011 Next Food Network Star, Season 7

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Contents : Feed

june 2012 15

15 Gardening

Suggestions for some medicinal plants you can grow in your home garden

18 Composting

Feed the food that feeds you.

22 Off to a Good Start

Tummy Time Foods creates organic homemade baby foods with local and seasonal ingredients.

RECIPE: LJ’s Favorite Apples

27 My Food is so Flake

A Georgia Southern student’s take on real food.

30 On The Table


Flavor salads with healthy homemade dressings.

32 Local Spotlight: Downtown’s Salt Table 35 Well Fed Pet


40 Featured Recipe: Chef Chris DiNello of Alligator Soul’s tasty summer soup

RECIPE: Green Garden Gazpacho

44 The Seasonal Chef: Crepe A Diem


RECIPE: Taste of Summer Crepes

New Listings

pg. 47

Maps. Details. Descriptions.

Dining Guide

Drink 68 A Brief History of Coffee

The journey from Ethiopia to your cup.

70 Sips of Summer

Wine suggestions to enjoy this summer.


The most comprehensive list of bars, from Downtown to The Islands.







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Our community continues to grow. What a wonderful city we live in! This month it is my great pleasure to introduce our readers to some of the awe inspiring people that make up the fabric of our community and exemplify what it means to be Well FED. These individuals continue to help mold and shape our city into the unique place that I am so proud to call home. So, we begin this issue as we usually do, with Kelly Lockamy, who tirelessly devotes herself to the sustainable gardening movement (among so many other things…) and then on to Andy Schwartz, a young and intelligent entrepreneur and gardener, who sets an example for all young and socially conscious people who are ready to start getting more involved with their own food production. We’re also talking to Tracy Wilson this month; a local woman with a heart of gold…and a full time job, who started her own non-profit organization to address the needs of people in economic distress and help keep their animals fed. Some people have to choose between feeding themselves or their pets and Tracy is dedicated to helping them not have to make that decision any longer. We also visited with Adrienne Edge, a young mother with a full time job, who still finds the time to make her own homemade organic baby food. With the love and support of her husband, they have launched their own company, Tummy Time Foods; making it easier for other busy mothers to feed their children right. I was also pleasantly surprised when I received a submission from Georgia Southern student, Julia DiTillio. She shares with us her perspective on what she found when she decided to start looking deeper into her own eating habits. As always, we have some great recipes. One of our favorite chefs, Chris DiNello, shares his recipe for a great garden gazpacho. Then we also have another young, up and coming chef; owner of Crepe A Diem, Brittany Blackshear, teaches us how to make our own crepes at home. We are also happy to be working with Chad Lyon, a young and savvy restaurateur who will be regularly enlightening our readers about libations. Be sure to check out his piece on summer wines. Then, yet another young, progressive business owner: owner of Cup to Cup Roasters, James Spano, also gives us a great lesson on the origins of our favorite brew.You can check out both of their articles in our Drink section. This city is just brimming with so much dedication and talent! You can be rest assured that Well FED will continue to seek out those who are making a difference and setting the example. It is these folks who will shape our city and the city our children will inherit. We are honored to have them contribute to our publication and proud to tell their stories.

- Rene Teran


Rene Teran Creative Director

Whitney Johnson General Manager

Jennifer Gedroyc Accounts

Jennifer Restivo Charles Moore Catherine Compton Brian Stafford Contributing Writers

Tony Judnich Kelly Lockamy Andy Schwartz Adrienne Edge Julia DiTillio Suzanne Hobbs Tracy Wilson Chris DiNello Brittney Blackshear James Spano Chad Lyon Contributing Photographers

Jimmy Kleinschmidt Contributing Artists

M’Elena Holder

Contact Us Well FED

P.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345 Fax: (912) 480-0241

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.

Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorinefree 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.

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. 10

| Volume 2 Issue 8 | Well FED

Please Recycle this Magazine!

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in the home garden


any of us are familiar with the use of herbs that strengthen our immune systems, calm the central nervous system and induce sleep. Did you realize you can grow these plants for your medicinal uses, just as you grow plants for food? I’d like to introduce the idea of making some of your own remedies with the plants from your own organic gardens, give a few simple ways of processing them into stable forms for storage, and provide some recommendations for use.

Immune strengthening:

We’ll start with a plant for boosting the immune system. Echinacea reigns supreme in ease of growing, simple processing and high effectiveness. When a 1 ounce bottle of tincture costs over $10, it makes good sense/ cents to learn how to make your own. Look for fresh seeds with the botanical name of Echinacea purpurea, this plant grows particularly well in residential gardens. It is native from Virginia to Iowa south to Georgia and Louisiana. It grows to one meter in height and has long stiff stems with one large cone shaped flower on each stem. This variety grows best in low elevations where the winters are mild so are perfect for coastal Georgia.

Pictured Above: Echinacea in Kelly’s own home garden Plants are easily found in nurseries as ornamental bedding flowers, check the Latin name to be sure you get the right kind. Seeds can be started indoors where the germination temperature can be regulated, 60-70 degrees is best. Keep moist by covering the seed tray with a plastic wrap or cover just until the seeds begin to emerge, then uncover and place outside in the sunlight. If started outdoors, you will need to plant in the spring or fall when the ground temperature is right. Plant outside in a full sun location when the first true leaves appear, that means the second set of leaves. Cultivate as you normally would for any garden plant with plenty of nutrient rich soil and regular watering. All parts of Echinacea are used as medicine, different plant parts are harvested separately. To use the roots, arguably the most potent part of the plant, means you must dig it up by the roots. Harvest of the root should take place in the 3rd or 4th year of growth, after the first frost kills back the aerial growth. The good news is that by this time the plant has multiplied and you can dig it up, preferably during a new moon phase, divide it, and process what you want for medicine. Replant the rest for flower and aerial harvesting in subsequent years, as its best root medicinal use has been reached. To keep a root harvest batch going, I’d advise seeding a new crop of Echinacea every year. Well FED 15

All aerial parts of the plant are medicinal and can be cut from the ground surface leaving the crown of the plant to re-grow. Cut the plant while in full bloom just after dew has dried, but not in the heat of the day for optimum medicinal quality. Process the harvest the same day, preferably within four hours (for fresh-herb tincture.)

Calming, antibacterial & antiviral Melissa officinalis, aka, Lemon Balm has a host of benefits from calming ADD & ADHD in kids to improving the mental functions of Alzheimer’s patients. Lemon balm and preparations thereof also have been shown to improve mood and mental performance. A topical lotion of it is used to cure cold sores. It can also be used effectively to ameliorate the symptoms of hyperthyroidism. (Contraindicated if taking thyroid medication such as thyroxine). If you have a math test to face, try drinking lemon balm tea as you study and before taking the test. Its cultivation is simple as it happens to be in the mint family and will thrive in well drained, yet moist soil. It prefers full sun but in our hot, and in recent years, dry climate, part shade in the afternoon is beneficial. The plants can be found in nurseries or grown by seed in spring or fall. It also spreads through sending out runners, so ask around and you may find a gardener more than willing to share the abundance. Tincturing Lemon Balm using the recipe given here is a great way to preserve the medicinal attributes. Drying the herb to use as a tea is simple and effective. Using a dehydrator is the best way to dry the herb quickly for retaining potency. Temperatures from 80-100 degrees are optimal. If they overheat, potency is lost and leaves begin to lose the vibrant green color. Hanging from bundles from the attic rafters is a time honored method. However, in our incredibly hot summer temperatures, it could be difficult to keep from overheating the herb. Good air circulation is essential. This article will have to be in several parts as there are so many herbs to tell you about. Please consider making room for these useful perennial herbs in your landscape and garden areas. It’s gratifying to know how to create medicines from the earth for your family and friends. Try it, you’ll see! 16

Well FED

Photo: Lemon Balm Tea by KaiMartin/CC-BY-SA-3.0

Harvesting the flowers throughout the blooming season can be done, preferably on a full to nearly full/waxing moon. Cut them before fully mature and process immediately. (tincture recipe follows)

Making a Tincture:

according to james green, herbalist and author of “the herbal medicine-maker’s handbook: a home manual” For our purposes here we’ll be using fresh herb, within 4 hours of harvest. Tincturing preserves more of the medicinal components for a longer shelf life than other methods of preservation.

1) Chop fresh plant into small pieces and stuff them into a canning jar, filling it to the top. Pack the herb into the jar very tightly. Get as much into the jar as you can, especially when working with a light herb. 2) Add either 100 proof or 190 proof ethyl alcohol, filling the jar to the top. Make sure all the herb is covered by the alcohol. (100 proof vodka works well and is readily available) 3) Cap jar tightly. Make sure you clean the rim thoroughly. For added assurance of a tight seal, a piece of wax paper can be used between the rim and the lid as a gasket. 4) Agitate the tincture frequently for 14 days. 5) Decant the liquid, press the remaining wet pulp, and combine the two liquids. 6) Filter if desired. 7) Bottle, tightly cap, and label.

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have a confession to make… I love compost! I love what it does for my plants. I love the way a mature pile smells, feels, and looks. I love collecting food scraps from friends, local restaurants, and the farmers’ market to fill the bins at my house. I am a manure scavenger. If you have chicken manure that you would like to share please get in touch with me. Compost makes me happy. Compost makes me happy because I know that the scraps (some people call it trash, crazy right?!) I am mixing with leaves, manure, and newspaper will eventually become the food that feeds my plants and in turn feeds me. I fully understand that a large part of our society does not share my enthusiasm for compost but that is not going to stop me from encouraging others to go a little further and make a difference. Compost happens. It is a natural process that has taken place on this planet since long before Sir Albert Howard (If you do not know about this man, check him out) began his research and compost will remain an important part of life for generations to come. Chemical fertilizers and synthetic methods of feeding plants are obviously not natural and the further we get from natural methods, such as composting, the more trouble we are bound to encounter. Compost is absolutely loaded with life and activity. The hundreds of thousands of microorganisms present in just a spoonful of compost form an intricate web of decomposition through variances in temperature and nutrient availability. Next time you find yourself in the woods take some time to check around the base of a tree, remove the top couple inches of leaves and you will see how Mother Nature does her composting. The leaves fall and gather at the base of the tree over long periods of time; along with fungus that are naturally present in wooded areas numerous insects and microscopic bacteria break down the leaves to provide food (compost) that feeds the roots of the tree through it’s rhizosphere (look that one up, it’s a good word to know). What we humans are attempting to do by creating compost piles is to mimic nature by creating an environment where all of these microorganisms can thrive. Biomimicry is not just one of my favorite words to say but it is also quite an interesting idea to consider next time you contemplate spraying a chemical insecticide or spreading a synthetic fertilizer in your garden…is this how Mother Nature takes care of plant problems? Consider companion planting and using compost or making your own chemical free insect repellent to use on the plants that you and your family will be consuming… all together now- Biomimicry!



Well FED

feed the food that feeds you by Andy Schwartz

Michael Pollan put it like this, “though we may be the earth’s gardeners, we are also its weeds. And we won’t get anywhere until we come to terms with this crucial ambiguity about our role- that we are at once the problem and the only possible solution to the problem.” I know what a list can do for people and I know how important it is for some folks to post lists as reminders and such so I am going to post a couple lists that I feel are very important for all of us to share with our neighbors, friends, church groups, and schools etc. safe for at home compost

Raw and uncooked fruit & vegetables Coffee grounds and filters Tea bags/loose leaf tea Eggshells/ non Styrofoam egg cartons Shredded paper (newspaper, copy paper) Grass clippings Leaves avoid using in home compost

*These items can be Meat/bones composted, but require Dairy more advanced methods. Bread/pasta Plastic (different kind of bin for that) Seafood scraps Here is another list that takes the above list just a bit further and helps us to understand that compost piles are more than just a heap of “veggie trash” green


rich) materials

Nitrogen provides protein to microbes within the compost pile and assists in bacterial growth and reproduction. Veggie scraps, Coffee grounds, Grass clippings, Manure, Seaweed brown


rich) materials

Carbon is the fuel of the compost pile; it provides microbes the energy to go about their daily work within the pile. Carbon also provides structural integrity in compost and allows for airflow in piles. Paper, Sawdust, Woodchips, Leaves Now that you have these lists to keep next to your kitchen sink, bathroom mirror, or wherever it is that you see fit it is time to get composting! A few more bits of info to consider when composting are the carbon/ nitrogen ratio and the method of composting.

The C/N ratio is an indicator of balance in a pile and for the most part as long as you do not have too much of one or the other your pile should remain well balanced. There are a number of differing opinions on what is the best ratio. For me the best method has always been to stay aware of what I put into the pile and pay attention to how well it breaks down. If you put too much nitrogen (wet green stuff) in your pile it will smell terrible and you will have a lot of flies no doubt. If you put too much carbon (paper, leaves, sawdust) you will have a big pile of carbon that will break down very slowly. So, when you go out to dump a bucket of veggie scraps in your pile make sure you take some shredded newspaper or some other carbon source as well. For more detailed information about composting, here is a site that I find very useful, As for methods of composting there are plenty and I have tried nearly all of them. I may be a bit old school in saying that piles are my favorite but that is just what I like and it may not work for you for any number of reasons. I also enjoy the convenience and ease of use that compost tumblers offer, not to mention they take up a lot less space. Here in Savannah many folks have small backyards, if they have one at all, so a neat and smallish container is probably best suited for most homes. If you do not have even a little bit of space to share with a compost bin of sorts then there are still options so do not give up on me yet. Community gardens are a great place to take your compost! Growing Edge community garden behind the West Broad St. YMCA is one option and the Starfish community garden on Gwinnett St. is another. Not only do they have space for compost they also have space for you to put that compost to use and try your hand at growing food. Savannah Urban Garden Alliance (SUGA) is full of friendly people that are more than willing to have a chat about compost or even help you organize a plot at one of the gardens so feel free to get in touch with them today at and find out more. Every good compost talk must come to an end but do us all a favor and start as many compost related talks as possible this week, next week, and even the next week. Be careful though compost is pretty amazing and there is a lot to be learned about how to use it and how to make it, so take my advice and try not to get obsessed. Working with manure and food waste is my idea of a good time so if you are picking up what I’m dropping, feel free to contact me and we can talk about soil.

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off to a good start by Adrienne Edge of Tummy Time Foods


onvenience doesn’t have to mean fast food Not only is a plant-based diet beneficial, but or unhealthy choices. Our quick “drive thru” choosing organic produce can also help your child options are causing our children to miss an essential avoid exposure to harmful pesticides and chemicals part of their daily diets. Recent studies have shown that have been linked to various neurological and that on any given day, 25% of children between physical diseases and disorders, such as autism and cancer to name a few. the ages of 12-24 months receive no Let me share some of my fruit servings and 30% receive no experiences, how I’ve been able vegetable servings. Sadly, french to meet this challenge head-on fries are one of the most of children between and how easy it is for you to popular vegetable offerings the ages of 12-24 months embrace a healthy lifestyle for among American toddlers receive no daily fruit your children. today. In a world where adult diseases such as obesity, Type 2 servings A Mother’s Perspective diabetes and cardiovascular disease As a new mother, the barrage are rampant amongst our children, it is of nutritional information, warnings, and time parents take a stand. recommendations can be quite overwhelming. These diseases are impacted by genetics, Especially when our children are relying on us to environment and lifestyle. While we cannot control provide 100% of their daily nutrition needs. By our genetics, we can impact the environments and accepting this responsibility, it becomes imperative lifestyles we provide for our children. Starting them to provide them with the best possible food choices. off with a diet rich in vegetables and fruits can lead When my son started solid foods,I researched various to a healthy relationship with food in the future. food companies and products that were in stores. 22 Well FED



Introduce one food at a time. Offer the same food for 3-5 days before introducing the next. This allows you to see if your baby will have any adverse reactions to that particular food.

I was unhappy with offerings, as they were all canned or jarred and prepared in a way that destroyed most of the ingredients’ nutrients. The smell, nor the taste, was appealing to me, so I knew they would not appeal to my five month-old either. That was when I decided to take on the challenge of producing homemade baby food for him. I started off by preparing sweet peas, green beans, carrots, butternut squash, apples, peaches and pears. Eventually, I then graduated to combining flavors and adding proteins like chicken, fish and beans. What I had found was that preparing healthy meals for my little one, not only influenced the meals I prepared for my husband and myself, but it also inspired me to launch my own business.

A Healthy Alternative Preparing homemade baby food can be time consuming and extremely labor intensive. In a time when every minute counts and families are constantly on the go, I have created the perfect solution for getting more healthy and organic fruits and vegetables into your babies, toddlers and older children’s diets. Tummy Time Foods is an all-natural baby food made with local, organic ingredients.

Tip Introduce the rainbow! Offer your baby various types of vegetables and fruits. Even if they are not a personal favorite of yours they may become your baby’s favorite.

We select only the best seasonal produce to make food that is safe and healthy for introducing young palates to solid foods. Our products contain no artificial flavors, colors or preservatives. Each selection comes in an easy to use re-sealable pouch that easily travels with you. The pouches are frozen, acting as a natural preservative to maintain the food’s flavor, consistency and nutrients.

Buying Local Tummy Time Foods is a locally owned and independent company and we believe in supporting local businesses. By buying local, you are helping to strengthen the economy of the local community. Local businesses help to enhance the uniqueness of the Savannah area and have less of an impact on our environment, by requiring less transportation to get their goods to your door. While there are many other benefits of buying locally, the most important one, to me, is that you can have a personal role in encouraging your neighbor’s dreams. It takes a lot of tenacity to start and stay in business. By being a customer of local businesses, you are telling your family, friends and neighbors that you believe in them and want them to succeed. Get to know our local business owners. Buy local when you can. Supplement your usual grocery store run with a few products from the farmer’s market, a local shop or business each week. Consciously ask the question, “Can I get this somewhere locally instead of ordering online?”


For picky toddlers who run at the site of anything green, try disguising them in smoothies. Take vegetables like spinach, steamed carrots or kale and mix them with your favorite frozen mixed berries, bananas, avocados and juice. While baby may think he is getting a treat, you can pat yourself on the back knowing that he’s getting all of the daily veggies he needs. Destiny Fulfilled I have spent the past few years reflecting on my priorities, talents, desires and what I truly love. During this quest, I have discovered that if God has blessed you with gifts and innate talents, they are not for you—they are to be shared with others. This is the purpose of Tummy Time Foods. We want to encourage a healthy start for children in our community. We strive to educate parents on how to foster a healthy lifestyle for their children.We want to cultivate relationships with the local community that will be a source of empowerment to parents who are passionate about their children’s health and well-being. We are truly “growing the next generation, one tummy at a time.”

Tip Spice it up! Don’t be afraid to introduce spices and herbs in your baby’s selections. Try using cinnamon, ginger, curry powder and pepper. Fresh or dried herbs, such as basil, cilantro or dill can add an interesting flavor as well.


Favorite Apples Store bought applesauce may seem healthy, but can often times offer your baby more than you bargained for. Products like these can harbor added sugars like high fructose corn syrup, and yield amazingly low amounts of fiber. Try LJ’s Favorite Apples recipe to boost the nutritional goodness of what could be your baby’s favorite snack! 2 medium sized apples, peeled and sliced (Red or Golden Delicious recommended) ¼ cup water Add items to a small saucepan and bring to a boil. Cover saucepan and simmer on low for 10 minutes or until apples are tender. Carefully pour mixture into a blender or food processor and puree until smooth. For older babies or toddlers, you may pulse the mixture to provide a chunkier consistency. Try adding ground cinnamon, fresh ginger or a splash of vanilla to tickle baby’s palate.

For more information about Tummy Time Foods, visit our website,, “Like Us” on Facebook or text “TUMMY” TO 55469 for additional hints, tips, recipes, and product promotions. 24

Well FED

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Food: roughly 90% of my daily thoughts.

My Food

is so

flake. by Georgia Southern University Student,

Julia DiTillio

It’s been a source of good-natured teasing amongst my friends and family for years that I always somehow seem to be hungry, or at least willing to eat. Growing up, a home-cooked dinner was to be eaten every night, and no one left the table until everyone was finished eating. As I grew older and schedules got busier, we still always ate together, but I’d also scope out the kitchen for numerous after-hours snacks. Luckily, I’ve been blessed with a fast enough metabolism to keep up with my weird eating habits. However, when I got to college and the responsibility of feeding myself fell on one person--me--I started learning more about food than “it tastes good”. Now I had to consider cost. Many times, nutrition and ethics have been at the back of my mind. Low cost and high convenience have taken precedence as the factors dictating my food choices. Luckily, my rather unhealthy college meals came into question this year when I moved into an apartment with a fully-equipped kitchen. The first semester, I had high hopes of cooking for myself, but a lack of budgeting prowess led that dream to endless meals of ramen noodles. However, over Christmas break I negotiated a higher allowance for the semester, in exchange for better money management. I’ve grown into the domestic diva of my apartment this semester: I started out hunting down recipes and coupons, and then figured out how to plan a weekly menu. However, as much as I thought learned in my journey to kitchen master, it was all turned on its head after reading Michael Pollan’s Omnivore’s Dilemma and In Defense of Food and after watching “Food, Inc.” and “Fresh.” I realized how little I know about where my food comes from. This information is knowledge that makes you “wise”: it’s not necessarily pleasant to learn about or know, but you still bear the weight of it and can’t help applying it to yourself. I’ve been buzzing along, comfortably considering myself better off than most college students in the food department, but I got to thinking... How does a typical dinner for me measure up to the standards of good eating found in Michael Pollan’s In Defense of Food, specifically his first set of rules: “Eat Food”?


My meal consisted of breaded chicken, mashed potatoes, and mixed vegetables and took about thirty minutes to prepare. But what, exactly, was I consuming? Before, I would have assumed chicken, whatever came in the instant mashed potato mix (potatoes and powdered milk?), and veggies. However, taking a closer look at the food labels taught me otherwise. Well FED

“Don’t eat anything your great grandmother wouldn’t recognize as food.” The chicken was a splurge for me: I bought it the day our class finished watching Food, Inc. and decided that instead of buying the usual, cheapest possible store brand meat, I’d splurge on the “nice” looking meat: Springer Mountain Farms Boneless Skinless Chicken Breast. The package’s slogan had one word: “Pure.” Paula Deen’s smiling face donned a huge portion of the packaging, and it also bore the seal of “American Humane Certified.” The package also bragged “no antibiotics ever”, “all vegetarian diet”, “no artificial ingredients”, and “minimally processed”. It cost me around $10 for six chicken breasts. I figured this was a reasonable price, considering that the week before I had woken up and vomited eight times in two hours after eating tacos made from a five pound pack of 75% lean ground beef that cost me only $9. The next part of my meal, mashed potatoes, were made using a mix: Idahoan. The box claimed, “Real Premium Mashed Potatoes”. The following is the ingredients list just for the flakes (more ingredients were added to transform these “potatoes” into an actually edible food): Idaho potatoes, salt, partially hydrogenated oil (one or more of the following: soybean, cottonseed, or sunflower), nonfat dry milk, monoglycerides, calcium stearoyl lactylate, spice, artificial color, natural and artificial flavor, sodium acid pyrophosphate, sodium bisulfite, artificial flavor, citric acid, mixed tocopherols added to protect freshness. Contains: milk, soy. In addition to the flakes, I needed to add milk and butter or margarine. The ingredients list on my Organic Valley 1% certified organic milk was rather short: organic grade A lowfat milk,Vitamin A Palmitate,Vitamin D3. The “margarine” I used, however, was a different story: the word margarine appeared nowhere on the label, and the food was instead referred to as “31% vegetable oil spread”. Below are the ingredients in my Blue Bonnet Light: Water, liquid soybean oil, partially hydrogenated soybean oil, maltodextrin, salt, vegetable monoglycerides (emulsifier), potassium sorbate and sodium benozate and calcium disodium edta (to preserve freshness), citric acid (acidulant), natural and artificial flavor, Vitamin A palmitate, colored by beta carotene (source of Vitamin A). Contains: soy.

In contrast, The vegetables had a refreshingly short list: broccoli, cauliflower, and carrots. So, how did my meal measure up to Michael Pollan’s food rules? First, the most obvious and basic idea of the book: “Eat Food. Not too much. Mostly plants” (Pollan, 2008, p. 1). Was my meal food? Was it the right amount? Was it mostly plants? Just a few weeks ago, I would have scoffed at the first question. What ELSE would I be eating? Rocks? As for the portion size, I would say I had that pretty much under control: I always believed before that the balanced plate had one half filled with meat, one quarter each of starch and veggie. According to my former standards, I was getting an A in the portion department. Lastly, plants. I already knew that I should eat more vegetables. However, to a college student, a serving of veggies at each meal seems pretty accomplished. After all, they are just so dang expensive. What would Michael Pollan and my newly educated self have to say about this meal? Was I even eating food? To an outsider, it may seem ridiculous that Pollan has a chapter in In Defense of Food called “Eating Food: Food Defined” (Pollan, 2008, p. 147). However, taking a closer look shows that, sadly, Americans don’t even know what real food is anymore. This knowledge, which used to be inborn (Lettuce: good. Rock: bad. No eat rock.), now has to be told to us by others (dangerous: if we don’t seek out the right “other”, it will end up being a moneyhungry corporation). As I’ve learned, navigating the seemingly well-meaning grocery store is more confusing than it looks, and the more you learn about food, the more effort you put in. It’s not enough to simply read the books and watch the films: when at the grocery store or fresh market, one needs to make conscious decisions on every food he or she puts in the buggy. This is why Pollan developed his food rules: “Taking food’s place on the shelves has been an unending stream of foodlike substitutes, some seventeen thousand new ones every year--‘products constructed largely around commerce and hope, supported by frighteningly little knowledge.” (Pollan, 2008, p. 147). We judge food by its package and price. I would pick the healthiest-looking product with the lowest price tag. Companies know this, and work to put as many little trick selling points on a food’s packaging (lesson learned: avoid packaged foods). -Continued on next page.

The first part of telling whether a “food” is truly a food or just foodlike: “Don’t eat anything your great grandmother wouldn’t recognize as food” (Pollan, 2008, p. 148). My great grandma emigrated from Italy to America when she was nine years old. Food has always been a big deal in this family: made at home, eaten at home, at a table, as a family. Until the day she died (at age 108), Grandma even made her own pasta. I look at my mashed potato flakes and know that she would not recognize this substance as food. My 31% vegetable oil spread would appear to be some kind of paste, possibly used for oiling wood floors or cabinets. While the chicken appears natural and innocently wholesome, Grandma grew her own chickens. The first time my mother met her, Grandma came in the house in a bloodied apron from an afternoon with her chickens. This woman would not recognize the small, pink, slightly squishy lump we call chicken. From my meal of five main ingredients, my great grandmother, born and raised before the time of industrialized “food”, would recognize three. Pollan’s next rule: “Avoid food products containing ingredients that are A) unfamiliar, B) unpronounceable, C) more than five in number, or that include D) highfructose corn syrup” (Pollan, 2008, p. 150). It’s almost laughable how my “mashed potatoes” and “butter” stack up. Of the fourteen ingredients in my mashed potatoes (it could be more--the amount of different ingredients in “artificial and natural flavor” was not detailed) and the fourteen ingredients in my butter (also could be larger--the number of “mixed tocopherols” was not listed), I could pronounce ten and eleven ingredients, respectively, and was familiar with even less. Remarkably, neither contained high fructose corn syrup. Rule three: “Avoid food products that make health claims” (Pollan, 2008, p. 155). Equally remarkable is that these didn’t make any obvious, direct health claims like “Heart Healthy”. However, one could see the word “Light” on the Blue Bonnet and simply assume that this makes the food healthy. As Pollan states on page 155, “For a food product to make health claims on its package it first must have a package, so right off that bat it’s more likely to be a processed than a whole food.” Also what people don’t realize is that in making the Blue Bonnet “light”, some natural, familiar ingredients had to be taken out and substituted with unnatural, unpronounceable ingredients. “To make dairy products low fat, it’s not enough to remove the fat.You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives” (Pollan, 2008, p. 154). 28

Well FED

“I realized how little I knew about what I was putting into my body.” Briefly, the last two rules of what is “food” and what is food: “Shop the peripheries of the supermarket and stay out of the middle” and “Get out of the supermarket whenever possible” (p. 157). My mashed potatoes and vegetables were bought from some of the middle aisles in the grocery store. However, as Pollan also says, this strategy doesn’t always work--as evidenced by my vegetable oil spread lurking in the dairy section. This is why farmer’s markets and CSA boxes (filled with produce from local farms) are the best choice for shopping for fresh, whole foods: You won’t find any high-fructose corn syrup at the farmer’s market. You also won’t find any elaborately processed food products, any packages with long lists of unpronounceable ingredients or dubious health claims, nothing microwaveable, and, perhaps best of all, no old food from far away (Pollan, 2008, p. 157). So, how did what started out looking like a wholesome meal measure up to Pollan’s food rules? Was it food? In a way, yes. The chicken, vegetables, and milk are all food (although some doubts could be raised with the processed chicken). In contrast, the mashed potatoes and vegetable oil spread are in gross dissidence to the standards of what is food. Applying the information from “Food, Inc.” and “Fresh” and taking a closer look at my own eating habits using In Defense of Food as a reference, I realized how little I knew about what I was putting into my body. I hear so much about nocarb or no-fat diets and see packaged foods screaming out health claims, and it’s easy to base my diet off of that. Eating the foods that we as humans were made to eat takes work, money, and time. While I’m on a tight budget right now, I can still start making small steps to eat more naturally and humanely... starting with tossing my mashed potato flakes.

References Pollan, M. (2008). In defense of food: An eater’s manifesto. New York, NY: Penguin Books.

Flavor your salads with your own dressings By Suzanne Hobbs

The least visible ingredient gives summer salads the most flavor. It’s the dressing.

And since it’s a health strategy to eat more salad more often, it’s worth giving salad dressings more of your attention. Learn to make your own to save money and improve the flavor and nutritional value of your meals.

Think about what you put on your salads now.. Prepared salad dressings that you buy at the store are made to keep on the shelf for months and in your refrigerator for nearly as long. Sodium is one of the primary preservatives used to give these products their staying power. You don’t need it. Most of us should radically reduce our sodium intakes to protect our health. Just two tablespoons of many commercial salad dressings contain as much as 500 milligrams of sodium – about one third of the maximum you should consume each day. Rich dressings made with cream or sour cream and fatty cheeses such as Parmesan, feta, Roquefort and

bleu cheese add artery clogging saturated fat. By making dressings from scratch, you have more control over the ingredients and can limit ingredients such as these. And depending upon how you make your dressings, they can cost a fraction of what you pay for commercial brands. The basic ingredients – vinegar and oil, for example – are relatively inexpensive. Dressings made fresh in small batches also taste better than dressings made six months ago. They can be customized, too, to take advantage of fresh herbs and other ingredients in your garden.

Start with a simple vinegar and oil base and go from there.

Olive oil is the best all-around vegetable oil to use for this purpose. Mix your dressings shortly before you need them, though, because olive oil can harden into a waxy mass if you store it in the refrigerator for more than a few hours.

For variety, buy small bottles of flavored olive oil, such as blood orange or tarragon. Walnut oil is another healthful oil to try, and it gives salads a uniquely delicious flavor. Experiment with a blend of oil and vinegar to find the proportions you like best. Start with equal parts of each and go from there.

Take notes as you create your dressings so that you’ll remember how to make them when you hit on a favorite mix. Well FED


Vinegar comes in different varieties, too. I like white or red balsamic vinegar as well as rice vinegar and plain, old-fashioned cider vinegar. For a creamy dressing, try a base of nonfat, plain yogurt. You can blend it to make a sweet or savory dressing, depending upon your preference.

Customize dressings for variety. Add chopped, fresh herbs from your garden. They’re easy to grow, and you’ll save a lot of money by not relying on the supermarket to be your supplier. Some herbs – including chives and rosemary – grow in North Carolina year-round. Of course, salad dressing doesn’t have to be fancy. Grandma’s vinegar and oil – as plain as can be – is my favorite to this day. In it’s own stand out box - Visit the Well FED Facebook during the month of June to view links to some of our favorite recipes for healthy homemade salad dressings!

About the Author

For example, thin the yogurt with a little orange juice and a teaspoon or two of honey for a sweet dressing. Add poppy seeds for color and crunch. You can also thin yogurt to the desired consistency with a little nonfat milk. Add a teaspoon or two of mustard or minced onions to punch up the flavor.

Suzanne Havala Hobbs, DrPH, MS, RD is a nationally recognized author on issues relating to food, nutrition and health policy. Among the topics addressed in her column are meal planning and cooking tips, food trends and federal policies on dietary guidance and `food safety. She is a licensed, registered dietitian and a clinical associate professor in the Department of Health Policy and Management, Gillings School of Global Public Health, The University of North Carolina at Chapel Hill.

Visit the Well FED Facebook page during the month of June for some homemade salad dressing inspiration.

Local Spotlight

Salt Table by Tony Judnich


repare to become hungry and inspired when you take your place at The Salt Table.

With more than 200 salts and seasonings, scores of dips, spreads and flavored sugars, and an assortment of coffee, tea, wine, vinegar, oils, organic popcorn and other treats, The Salt Table offers an explosion of flavors that arouse taste buds in anticipation of tasty creations. The store’s delicious essence first tempts visitors at the front door, which stands open to Barnard Street. There, the aromas of parsley, red pepper, minced onion, oregano and other seasonings drift outside and invite further exploration. “We don’t really give recipes for things, we give ideas,” says Carol Sellers, who owns The Salt Table with her fiancé, Dave Legasse. “We try to give people something that makes their food a little more unique.” Dave, who is originally from New Hampshire, and Carol, who is from Texas, have lived in Savannah for about a decade. 32 Well FED

Dave and Carol, Owners of Salt Table

They were motivated to open The Salt Table after a memorable Valentine’s Day experience in 2008 at a restaurant called “SALT” on Amelia Island, near Jacksonville, Fl. There, they were impressed with how the restaurant’s chefs paired entrees with various kinds of flavored salts.The couple began researching the long, fascinating history of salt – which included empires that bartered in the mineral - and became even more enamored. The Salt Table began lighting up culinary dreams last year, when it opened on the Fourth of July.

Salt talk

“Salt is amazing,” says Carol. “It’s the only rock that we eat, and we can’t live without it. It helps regulate the moisture levels in our bodies.” One of the unique displays at The Salt Table features brick-shaped, pink-streaked Himalayan Salt Plates, which can be used as a cooking stone on the grill or in the oven.

Known as the purest salt in the world, the salt that is formed into plates is mined from the Himalayan foothills in Pakistan and endorsed by the United Nations. Besides flavoring meats, the versatile salt plate can enhance appetizers or serve as a cheese tray or cutting board. In addition, salt can be graded from the plate and added onto food. The plate can be stored in the freezer and lasts several years, Dave says. “The secret is to keep it dry,” he notes. “When you’re working with it, it can evaporate juices from food real quick. It’s a matter of learning how to use it properly.” Besides learning from Dave and Carol, you can read about the care and use of the salt plates by checking out a guide at Other popular salts sold at The Salt Table include Ghost Pepper Sea Salt, which looks like crystalized fire. Made from pure sea salt and the Naja Jolokia pepper from India, it’s known as the hottest salt in the world. “You talk about a little going a long way!” Carol exclaimed. The store’s best-selling salt, however, is the Black Truffle Sea Salt, which provides a mushroom flavor and can be used to top pasta, beef and even popcorn.

Sample size me

Everything in the store that has “The Salt Table” name on it is packaged, bottled and labeled in the store’s basement, which Carol jokingly refers to as “the Salt Mine.” This area also includes a kitchen, where she and Dave experiment with new flavors for their business. For customers, one of the most fun parts of perusing the store is the ability to taste most of the products on its shelves.Want to get an idea of how Carol’s All ‘Round Good Grinder Blend would taste in a hamburger? Feel free to shake a bit of this mixture of 10 ingredients into one of the clear sample cups within easy reach and savor it for yourself. Wonder how raspberry or strawberry sugar would taste with your favorite beverage, or how Bacon, Lettuce and Tomato Dip and Spread Mix would taste on a sandwich? Or, have you ever tried organic popcorn made by Amish farmers in Indiana? Just follow the suggestion on signs throughout The Salt Table that invite guests to “Please sample our products.”

“Almost everything in the store, you can sample,” says Dave, who then went on to praise the Loaded Baked Potato Dip as a topping for twice-baked potatoes. The various dips available, including the Spinach Sensation Dip, can also be used to submerge potato chips in, as a spread on crackers or salmon, or as part of a salad or salad dressing. And customers who buy the Raging River 5 Pepper Blend, which can be used on foods such as eggs, stews and soups, will be doing much more than adding new flavors to their meals. For each bottle of Raging River that is sold, $2 will be donated to the non-profit Rivers of the World. The organization bills itself as an international exploration and development agency that targets remote river basins. While discovering and sampling so many flavors at The Salt Table can be quite fun, it also makes one a little thirsty. No worries, though. The store also sells brewed iced teas and wine by the glass.

Local flavor

Several salts and seasonings found at The Salt Table are purchased by the chefs of some of Savannah’s finest restaurants, such as Belford’s and Alligator Soul. A local Popsicle salesman uses the store’s Habanero Sugar on some of his treats, and local confectioners come in to buy salt to decorate their candy. Visitors to The Salt Table will find coffee from Cup to Cup Coffee Roasters of Savannah, aprons and wine-bottle bags from a local seamstress, clay salt shakers and other clay objects from a local potter, and tupelo and wildflower honey from a Savannah beekeeper. While glancing around the store owned by him and his future wife, Dave gave what could be viewed as a summary of everything The Salt Table has to offer:“There are just all of these cool, creative ways to use this stuff.” The Salt Table is located at 51 Barnard St., between Broughton Street and City Market. For more information, call (912) 447-0200 or visit


Local Spotlight written by Tracy Wilson


ull Bowls, Inc. is simply put, the hearts and minds of J.C. and Tracy Wilson.

Just a few months ago, I happened to see a recommendation for an organization called Halo Café in Fresno, California on Facebook one evening. Their mission is to assist low-income families and individuals with feeding their animal companions and that resonated with me. In sharing this information with J.C. it became clear to both of us that this need was prevalent in our community too. I reached out to the wonderful folks at Halo Café and they were only too happy to offer advice and encouragement and the concept of Full Bowls had begun to take shape in our hearts.

At Full Bowls, we assist individuals who may be suffering economic distress and hardship, and local rescue organizations (who are ALWAYS in economic distress) by providing mealtime assistance to companion animals. We have discovered in talking with literally hundreds of people over a very short time that the Low Country is in need of this assistance desperatelymore so than we thought originally. It is our intent, through outreach and action, to shoulder some of their burden and see that everyone in the family has a Full Bowl. No pet should go to bed hungry. After some thought, we took the advice and information we gathered through our contacts and began the slightly daunting task of forming a corporation. If you have never done anything like this- let me just say the idea of doing it ourselves (on paper) was a bit overwhelming. Under the expert advice of Halo Café, we contacted Legal Zoom to begin our process. One step at a time,Full Bowls was quickly transforming from just a thought into a real organization.

photo by Henrique Lopes

Pictured Right: Tracy and her dog Owen Less than 60 days have passed since we began this process and we have already received donations and distributed them to folks in need, thanks to our small but amazing group of supporters and volunteers who unquestioningly embraced our vision as their own. They have faithfully encouraged us, offered advice and wisdom based on personal experience, and helped bring a concept born in our hearts into the heart of our community. Whether J.C. and I are receiving donations, delivering donations, educating the public on the plight of shelter dogs and the glory of rescue dogs, fostering pups and teenagers alike, or simply giving from the heart- it’s who we are and how we have chosen to live our life. Today, the concept of Full Bowls has become a way of life for us. Feeding others feeds the soul… We welcome you to become a part of our vision. We now have four donation drop-off points in the area that you can utilize, or you can contact me directly via our website to offer a monetary donation. Full Bowls accepts Visa, Master Card, and Discover. Please feel free to reach out to me if you see me at a local event…I’ll be the one whose favorite accessory is a handsome Bull Terrier named Owen. You can’t miss us.

The locations listed below will accept donations on behalf of Full Bowls, Inc. Renegade Classics 822 Longwood Drive Richmond Hill, GA 31324 Top Dog Grooming 1024 US Highway 80 W # 110 Pooler, GA 31322 Catnip-n-Biscuits Doggie Daycare and Luxury Spa 2615 Skidaway Rd., Savannah, GA 31404 Photos by Becky 7805 Waters Avenue, Savannah, GA 31406

Or Contact Full Bowls via the website: 36

Well FED, on their Facebook page, or by phone: (912) 631-3565

Licensed & Insured





Providing Mealtime Assistance for animal companions of

families & individuals



wings tacos






fries chili


eat Photo by Jimmy Kleinschmidt

pg. 47

Dining Guide

New Listings

Maps. Details. Descriptions.

Here’s food for thought: T


114 Barnard St | Downtown Savannah | 912.232.7899 |


t: Teach them and they will come.



Try Chef DiNello’s Green Garden Gazpacho recipe on the next page.

Green Garden



1. Medium dice all produce. 2. Juice cucumbers in blender with some of the vinegar, strain thru fine mesh sieve. Use this juice to begin juicing process of all remaining vegetables/fruits. (one at a time) Strain all. 3. Puree Bread, Salt and Pepper, and Vinegar with Lime zest into strained vegetable mix. Chill 4 hrs and serve cold. Garnish w/fresh or pickled vegetables

INGREDIENTS • 1 Bulb Fennel • 2 Cucumbers (seeded) • 1 Poblano Pepper • 1 Jalapeno pepper • 1 Green Bell Pepper • 1 Honeydew Melon (seeded) • 3 Stalks Celery • Small Bunch Kale (blanched) • 5 Green Onion • ½ Cup Flat Leaf Parsley • 3 Green Tomato • Zest and Juice of 2 Limes • ¼ Cup White Ver Jus Vinegar • Two Pieces White Bread • Salt & Pepper To Taste


Opening for Lunch!! Tuesday May15th


Lunch will be available Tuesday thru Friday 11:00 till 3:00


Hours Tues - Thurs 5:30 - 11:00 Fri - Sat 5:30 - 12:00 Brunch Sat & Sun 11:00a - 3:00p


(912) 233-0002 41 Whitaker St. Savannah, GA

The Seasonal Chef Recipes by Savannah’s Top Chefs using Local & Seasonal Ingredients

taste of

Summer crêpes

with Brittney Blackshear of Crepe A Diem


hy crêpes for Brittney Blackshear? Well, ironically enough the delicate thin pancake known as a crêpe originated in Brittany, France. Crêpes are a versatile and delectable preparation for highlighting savory as well as sweet dishes. While most certainty enjoyed on their own, using traditional time honored recipes and techniques; Crêpes are also adaptable to contemporary, fun, and unique preparations.When making crêpes, as in all cooking, using the freshest local ingredients is a must… it’s delicious, nutritious, and economically sensible. Using fresh local produce allows me to create flavorful and colorful dishes without a lot of manipulation, letting the natural wholesome goodness of the ingredients come through. The following recipe is a colorful spring and summer dish centered on organic seasonal ingredients combined in a blend of flavor and freshness. There are several parts to the recipe so please read the procedure thoroughly and you will be on your way to crepe bliss.


1) Mix crêpe batter and let rest in fridge for at least 1 hour 2) Roast beets wrapped in foil in oven at 400 for about 1 hour until soft. Let cool, peel off skins, purée till smooth and strain. Reserve beet juice. 3) Render Pancetta Lardons over medium high heat till crisp and let dry on paper towel, reserve the fat, strain through fine mesh sieve and set aside. 4) Blanch peas in well salted water, cool and set aside 5) Prepare cognac cream sauce (*see recipe) 6) Cook crêpes as directed and set aside (*see crêpe recipe) 7) Sauté squash, zucchini, and peas (*see recipe) 8) Place crêpe on plate, fill with squash and pea mixture, fold crêpe, and dress with cognac cream sauce 9) Garnish with chiffonade of mint, basil and squash blossoms.

taste of summer crêpes

Roasted Beet Crêpes filled with Local Walker Farms Organic Sautéed Garden White Acre Peas, Yellow Squash, and Zucchini with Savannah River Farms Pancetta finished with a Cognac Cream Sauce. Garnished with Baker Farms delicate Squash Blossoms.

roasted beet colored crêpe (makes 8 medium size crêpes)


cognac cream sauce (makes 4-6 servings)


1 qt. heavy cream 1 small Vidalia sweet onion diced 6 cloves of garlic, smashed 6 sprigs of fresh thyme 2 bay leafs 12 whole black peppercorns 12 whole coriander seeds ¼ cup cognac 2 tbsp of rendered pancetta fat (well strained) 1tsp sea salt ¼ finely grated parmesan

In a heavy bottom saucepan, sweat onions and garlic in rendered pancetta fat over medium high heat till translucent. Do not let brown! Deglaze with cognac and let reduce by ¼. Add aromatics- bay leaf, thyme, peppercorns, coriander, and salt. Add cream and stir, bring to a low boil, then reduce heat to simmer and let sauce reduce by ½ and naturally thickens to desired consistency. Whisk in cheese till dissolved. Strain through a fine mesh sieve Presently Crêpe A Diem serves private parties, festivals and catering events while working towards the establishment of a fixed location in the near future. The most convenient way of contacting Crêpe A Diem is via phone or email. Phone: 832-385-2744 Email: Information about Crêpe A Diem can be obtained through our website at and Crepe A Diem Facebook page.

1 large egg 1 cup milk 2 tbsp butter melted 1 ¼ cup flour 1 tbsp sugar Pinch of salt ½ tsp vanilla extract 2 tbsp roasted beet juice (optional)

Whisk egg, ½ c milk, vanilla, and melted butter in medium bowl. In a larger bowl, mix flour, sugar, and salt. Add mixed wet ingredients to dry and mix with hands until batter becomes like an icing consistency. Let batter rest in fridge for 1 hour. Whisk in remaining ½ c milk and beet juice to batter for a honey consistency. Strain to remove any clumps if needed. Heat large non-stick pan over med-high heat and lightly coat with grape seed oil (or canola oil). Ladle batter in to pan and swirl batter around to evenly coat bottom. Let cook till edges start to brown (about 1 min). Flip crêpe to cook on other side. Remove crêpe from pan and lay flat and repeat process until all batter is used.

summer veggie stuffing (makes 4-6 servings)


2 shallots fine dice ½ c white acre peas (blanched) 2 cloves of garlic fine dice 2 tbsp EVOO 1 squash and zucchini thin slices half moons salt and pepper to taste juice fron ½ a lemon rendered pancetta lardons 2 tbsp mint chiffonade 2 tbsp basil chiffonade 4 squash blossom- stems removed

Heat oil in skillet over med high heat and sweat shallots and garlic till translucent. Add squash and zucchini and sauté till tender. Add blanched peas, lemon juice, and rendered pancetta. Add prepared cognac cream sauce and bring to simmer. Finnish with chiffonade of mint and basil and season with salt and pepper to taste. Garnish with squash blossoms. Well FED 45


e comp




h ee R i






now serving breakfast and lunch

artisan roasted coffee in habersham village 4517 habersham street open 7 am to 7 pm m-f / 8 am to 6 pm sat.



Dining Guide

Maps. Details. Descriptions.

The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine. Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at:

H st r ict i sto r ic DiStarts on page 48 M i dto w n / S o ut h s i d e Starts on page 56

T SLANDS H E I Starts on page 62

Pan-seared, freshly caught Cobia with Georgia Peaches at Driftaway Cafe.


Well FED


Angel’s BBQ $ A






Well FED

102 E. Broad St. 912.234.6686

Su-Th: 5:30pm-9pm, F-Sa: 5:30pm-10pm


B2 Churchill’s Pub $$ A


202 W. Bay St. 912.232.8501

13 W. Bay St.

202 E Broughton St.

Continued on next page

207 W.York St. 912.443.0909

M-F: 7am-4pm, Sa-Su: 9am-4pm

224 W. Julian St. 912.790.8833

M,W-Sa: 11am-3pm Closed: Sun & Tue


1 N. Lincoln St.

Eclectic mix of sandwiches, pasta, salads, soups and more. Daily specials. Spacious and casual express setting. Take out and catering available. Now serving brunch.

Caraway Cafe $ A

“Green” cafe located on the second floor of Jepsum center, overlooking Telfair Square. Traditional and unique mix of cafe selections sourced from fresh and local ingredients.


514 MLK Jr. Blvd. 912.651.9660

Historic casual setting. Daily seafood selections Intimate historic setting. Menu selections and extensive wine list. Happy Hour, include traditional British and classic American M-F from 4:30pm-7pm with appetizer specials. fare. Kitchen open til 1am everyday. Sa-Su: 11am-3pm, M-F: 5pm-10pm, M-Su: 5pm-1am Sa: 5pm-10:30pm, Su: 5pm-9pm

D12 Chart House A $$-$$$

1102 Bull St. 912.236.7133

Emphasis is on consistently delicious fresh organic, and seasonal fare served in a fun & innovative space. Children’s menu options.


Cha Bella


M-Th: 11am-9pm, F-Sa: 11am-10pm, Su: 12pm-9pm

Large eclectic menu with regular specials. Casual dining with outdoor seating located in City Market.

C2 Cafe Zeum $$

20 E. Perry St. 912.231.2385

Cafe at City Market $$ A

115 E. River St. 912.231.9049

Alcohol, beer, or wine available.

Freshly prepared local and organic selections. Gluten free and vegan options. Juice bar, smoothies, soups, sandwiches, and daily specials. Located in Brighter Day Natural Foods Market M-Sa: 11am-4pm

Brighter Day Deli $

M-Th: 11am-10pm, F-Sa: 11am-11pm Su: 12:30pm-10pm

Su: 11am-9pm, M-Th: 11am-9pm, F-Sa: 11am-10pm

M-Th: 11am-12am, F-Sa: 11am-3am, Su: 11am-2am


Tu-Th: 5pm-10pm, F-Sa: 5pm-12am, Su: 5pm-10pm

Southwestern BBQ. Sandwiches, platter, or by New American cuisine with a Southern Flair. the pound. Large selection of craft beer. Live Located in a restored, historic cotton wareMusic on weekends at 6:30pm. Jazz on Fri. house overlooking the Savannah River.

Billy’s Place $$ A

M-Sa: 11am-3am, Su: 11am -2am

109 Whitaker St. 912.233.6411 315 W. Julian St. 14 N. Abercorn Ramp 912.233.2626 Grill B8 K1 Boar’s Head$$ G6 Blowin’ Smoke BBQ A A $

Casual dining atmosphere on the river. Serving Classic intimate dining ambiance. Menu selections include contemporary American standard American fare. Famous for oysters. and international fare. Karaoke on Fri. & Sa. nights.


13 E Broughton St. 912.236.1557

Children’s Menu

Bernie’s A $$


Vegetarian Options

Su-Th: 11am-10pm, F-Sa: 11am-12am

Casual dining in a well appointed historic building. Nationally acclaimed menu featuring certified Angus beef steaks and fresh seafood. Daily Specials. M-Sa: 11am-3pm, M-Sa: 5pm-10pm, Su. Brunch: 11:30am-3pm


325 E. Bay St.

M-Sa: 8am-10pm, Su. Brunch:9am-3pm Happy Hour: 4pm-7pm

B7 Belford’s A $$ - $$$

Serving Cajun, Italian, American and seafood. Cozy with full bar. Open for over 20 years. Live music every night at 9pm. Pool & Darts in upstairs bar.

A $

D5 Bayou Cafe

Casual express dining with an extensive bbq menu that includes their famous pork, rib and brisket dinners.They also provide a wide selection of locally caught seafood. M-Sa: 11:30am-8pm, Su: 11:30am-3:30pm

700 Drayton St. B. Matthews Eatery B8 A $$$

14 Barnard St. 912.233.1319

M-F: 6:30-10am, Sa-Su: 7-11am, M-Th: 5-11pm, F-Sa: 5-12pm, Su:5-10pm

21 W. Oglethorpe Ln. 912.233.2116

D6 Barnes BBQ Express A $

114 Barnard St. 912.495.0902

Award winning burgers and standard American fare. Casual dining setting with over 170 burgers on menu

B&D Burgers A $



Casual bistro setting with full bar. Serving Contemporary and relaxed resort dining award winning breakfast. Southern inspired atmosphere. Inventive menu with Southern influences. Breakfast buffet and dinner tapas. contemporary menu in Savannah’s oldest tavern.

AVIA Kitchen $$ A

M-Su: 7am-2pm, M-Su: 5pm-10pm

123 E. Broughton St. 912.721.5002

M-F: 6pm-10pm, Lounge opens at 5pm.

Delivery Available.

Tu: 11:30am-3pm, W-Sa: 11:30a-6pm

M7 Some restrictions may apply.

M–Su: 5:30pm–10pm

D7 700 Drayton A $$$

Well appointed ambiance set in the Marshall Lavish contemporary ambiance. Eclectic menu with traditional southern, American, and House hotel. Contemporary American and European fare. Reservations Recommended. European influences.

45 Bistro A $$-$$$

307 E. President St. 912.234.3111

M-F: 11:30am-3pm, M-F: 6pm-10pm Lounge Su-Sa: 12pm-12am

Memphis style barbecue in a casual setting. Eclectic menu with international and southern Simple menu includes standard barbecue fare. flair. Contemporary fine dining ambiance. “A little taste of Heaven that’s been through Fresh, Local, and Organic Fare. Hell.”

Alligator Soul A $$$

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.



Southern Tapas, soups, salads. Light lunch menu. Heavier dinner menu includes local shrimp and selection of finer cuts of beef.

17 Hundred 90 A $$

H i st o r Hi c ric i stDoi st ric Dti st r i c t $$ $10 TO $20 PRICE $$$ OVER $20

$ UNDER $10



FED WellWell FED

10 W. State St. 301 W. Jones St. 912.236.3322 Garibaldi’s Cafe D5 D3 A $$-$$$ Casual Island setting with spacious seating and bar. A fusion of traditional Spacious, finely appointed dining area. Menu american and island selections, serving includes contemporary American and international fare. grassfed burgers and pastured pork. M-Su: 5pm-10pm M-Sa: 11am-Close Su: 12pm-Close 912.233.5600 117 Whitaker St. 912.232.7118 315 W. Congress St. Isaac’s on Drayton C7 J. Christopher’s H7 $$ A $


912.232.6628 J.J. Bonerz A $

M-Su: 6:30am-3pm,


109 Jefferson St.

M-Su: 11am-12 am

M-Su: 6-10pm

11 W. Liberty St. 912.239.9600

311 W. Congress St.

M-Sa: 11am-3am, Su: 12pm-3am

21 E. McDonough St. 912.495.0705

M-Th: 11am-10pm, F-Sa: 11am-10:30pm, Su: 11am-10pm

M-Sa: 8am-3am, Su: 8am-2am


Casual intimate Scottish Pub. Menu features traditional American and Scottish fare.

Casual eclectic atmosphere matches the eclectic menu. Large selection of pizzas, hoagies, munchies and beers.

102 Congress St. 912.790.9000 1110 Bull St. 912.236.8711 301 W. Broughton St. Molly MacPherson’s D3 G6 Mellow Mushroom H5 A $ A $$

Large selection of contemporary American fare in a casual upbeat setting.

Contemporary casual atmosphere. Southern influenced menu utilizing local and seasonal selections. Boutique wine list.

Classic casual Irish American pub. Serving large breakfast, lunch and dinner selections. Famous for nightly karaoke

117 W. River St. 912.233.2600 McDonough’s D3 A $$

Casual intimate atmosphere. Internationally inspired small plate fare and desserts. Extensive wine and drink list. Tu-Th: 4:30-12am, F-Sa: 4:30-1am, Su: 11:30am-3:30pm

912.233.9626 Maxwell’s $$ A

Paula Deen family establishment. Classic southern fare serving buffet style and menu specials. M-Sa: 11am-3pm, M-Sa: 5pm-close, Su: 11am-5pm

Alcohol, beer, or wine available.

Traditional Irish pub with Irish singing every night. Menu features classic American and Irish fare. M-Sa: 11pm-3am, Su: 12:30pm-2:30am

11 W. Bay St. 912.790.7000 411 W Bay St. P6 Locos Grill & Pub D3 A $$


M-F: 6am-1030am, M-F 1130am-130pm, Sa-Su: 6am-11am, M-Su: 5-10pm

Inside the Doubletree Hotel. Mix of American selections and bistro fare. Classic Southern lunch buffet served Mon-Sat. More international selections at dinner with traditional desserts

Children’s Menu

122 E. Liberty St. 912.944.4343 912.231.0100 9 Drayton St. 912.236.7494 Kevin Barry’s Irish Pub B4 Lady and Sons D5 Local 11Ten $$ A A $$ $$$ A

Authentic New Orleans cuisine. Serving late breakfasts and local seafood in a casual atmosphere. M-Th: 7am-10pm, F: 7am-11pm, Sa: 8am-11pm, Su: 8am-10pm

115 E. River St. 28 Drayton St. 912.234.7385 John Ryan’s Bistro & Pub B5 B2 A $$

Standard southern breakfast cuisine and lunch options. Soup and Salad Bar (M-F: 10am-2pm),Weekend Breakfast Buffet (Sa-Su: 6:30am - 2pm)

Vegetarian Options

Casual rooftop dining featuring an extensive Large menu featuring classic American Barbeque, ribs, and wings served in an upbeat menu of salads, apps, sandwiches and dinner breakfast and lunch selections. Casual setting. atmosphere with servers in red cowgirl boots. entrees. M: 4-11pm, Tu-Th: 11am-11pm, M-Su: 7am-2pm M-Sa: 11am-3am ,Su: 11:30am-2am F-Sa: 11am-2am, Su: 12-11pm


Tu-Th: 7:30am-8:30pm, F: 7:30am-9:30pm, Sa: 9am-9:30pm, Su: 9am-3pm

Classic café fare mixed with southern and international selections. Historic intimate atmosphere.

912.644.7172 131 W. River St. 912.234.1971 321 Habersham St. Henry’s Restaurant Huey’s on the River B7 C7 A $$ $

Su-Th: 11am-10pm, F-Sa: 11am-11pm

M-F: 7am-2:45pm

Open Everyday 11am-11pm

Casual and spacious indoor and outdoor shaded dining areas. Menu offers traditional American fare such as calamari, burgers, soups, wings, and a variation of sandwiches

Congress Street Social Club $ A D2

912.231.0701 130 Low Factors Walk 912.238.1985 411 W. Congress St. Fiddler’s Crab House Firefly Cafe H9 B7 A $$ A $$

Su-Th: 7am-4pm, F-Sa: 7am-5pm

Su-Th:11-10pm, F-Sa:11am-11pm

912.233.0402 404 Abercorn St. Debi’s/Laurie’s E5 $

M-Fr: 7am-4pm, Sa-Su: 8am-4pm


Small cozy atmosphere serving traditional cafe cuisine and different variations of coffee beverages.

Cobblestone Cafe $ Some restrictions may apply.

Local, fresh seafood selections and standard American fare. Served in casual setting with scenic views.



Casual local atmosphere. Serving breakfast all day and lunch. Selections include standard diner and southern fare. Outdoor seating available


Delivery Available.

Savannah’s second oldest restaurant and Relaxed local feel. Serving down home style parlor. Selections include interesting takes on American breakfast and lunch. Daily specials. traditional American dishes.

Crystal Beer Parlor $ - $$ A

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.



HHi ist stoorri icc DDi ist strri icctt Map on pg. 48

$$ $10 TO $20 PRICE $$$ OVER $20

$ UNDER $10

Casual express setting. Extensive selection of wraps, sandwiches, soups, and salads.



Pizza galley and saloon. Large menu also includes pasta, salads, and stackers. “Home of the original chicken finger.” Su-Th: 11am-10pm, F-Sa: 11am-11pm


313 E. River St.

M-W: 5pm-12am, Th-Sa: 5pm-3am

M-Sa: 11am-until

Local late night spot for affordable pizza. Casual express setting.

Well FED


220 W. Broughton

Open 7 days a week for lunch and dinner

Outfitters. American Contemporary Cuisine served in a historic, yet casual, upscale environment. Featuring local tastes in the farm-to-table tradition.

912.790.8512 Temperance A $$


115 E. River St.

Panoramic river view and live music every night. Menu features American fare and seafood. M-W: 11-10:30pm, Th-F: 11am-11pm, Sa: 9am-11pm, Su: 9am-2pm

15 E. River St.


27 Barnard St.

Su-Th: 11am-2am, F-Sa: 11am-3am

M-Su: 11am-4pm, Su-Th: 4pm-10pm, F-Sa: 4pm-11pm


Casual American setting. Serving large selection of wings and American fare.

Contemporary southern cuisine. Spacious elegant ambiance. Extensive wine menu.

711 E. Broad St. 912.790-5050 5 W. Broughton St. 36 MLK Jr. Blvd. 912.443.1622 35 Whitaker St. Wild Wing Cafe Tubby’s Tank House Vic’s on the River B7 C4 D5 B6 A $$ A $ A $$$ Opening soon. Located across from Urban

M-Sa: 11am-9pm

Gourmet hot dogs with lots of original combina- Neapolitan style pizzas and contemporary tions and tasty toppings with 6 kinds of mustard light bar fare. Craft beer and alchemic cocktails served in a contemporary setting. and 6 kinds of cheese. Salads and falafel also.

Alcohol, beer, or wine available.

Nationally recognized culinary arts training program and restaurant, helping individuals work toward self sufficiency. Dining here makes a difference in the local community. M-F: 8am-2:30pm

245 Bull St.

317 E. River St. 12 W. Liberty St. 912.236.3009 912.232.3955 225 E Bay St. 912.233.1633 Subdogs Hotdoggery The Sparetime D5 D5 C1 Sweet Melissa’s N12 $ A $ $

Relaxed café setting. Sunday brunch. Menu selections include specialty sandwiches, desserts and more. M-Sa: 11:30am-4pm, Su: 11-4pm




Casual fine dining setting.Various menu items prepared at table. Extensive seafood selections. M-Su: 11am-10pm


102 W. Bay St.


912.233.3156 Starfish Cafe $

Relaxed atmosphere in the downstairs of the Casual English pub with classic historic setting. East Bay Inn. Classic American cuisine mixed European influenced pub fare and specialties. with Asian selections as well M-Th: 11:30am-12am, F-Sa: 11:30am-2am, M-F: 11am-3pm, W-Th: 6pm-9pm F-Sa: 6pm-10pm Su: 11:30am- 10pm

912.443.9962 110 W. Julian St. 912.233.0002 41 Whitaker St. Soho South Cafe Skyler’s Restaurant H5 C8 $$ A $ A

Contemporary American and European creations seved in an intimate, casual, yet refined two story establishment Tu-Th: 5:30-11pm, F-Sa: 5:30-12am, Sa-Su: 11am-3pm

411 E. River St. 877.486.9575 D5 Shrimp Factory A $$

Elegant and eclectic setting in the Bohemian Hotel. Southern contemporary cuisine serving breakfast, lunch, and dinner. M-Su: 7am-10pm

Children’s Menu


114 Barnard St.

Finely appointed, intimate atmosphere. Serving contemporary selections with American and European influences. Su-Th: 6pm-10:30pm, Sa: 5:30pm-11:30pm

23 Abercorn St. 912.234.1900 125 W. River St. 912.232.1565 Sage D4 Sapphire Grill C4 A $$ A $$

Su-M: 5pm-10:30pm, Tu-Th: 11am-10:30pm F-Sa: 11am-11pm

Expansive menu featuring fresh local seafood Casual classic American atmosphere. Large and homemade breads and desserts. Historic selection of seafood. Raw bar featuring casual setting. oysters. M-Th: 11am-10pm, F-Sa: 11am-11pm, Su-Th: 5pm-10pm, F-Sa: 5pm-10:30pm Su: 11:30-10pm

Vegetarian Options

M-F: 10am-5pm, Sa: 11am-5pm

Tu-Th: 5:30pm-10:30pm, F-Sa: 5:30pm-11:30pm

Intimate historic setting. Menu features locally inspired selections with European influences.

I3 Some restrictions may apply.

Six Pence Pub $ A

Nationally recognized casual lunch dining. Classic southern home cooking served family style at shared tables M-F: 11am-2pm

Noble Fare A $$

Delivery Available.

912.232.4286 Roly Poly $

Casual contemporary atmosphere serving eclectic American fare. Large beer selection with house brewery. M-Th: 11am-11pm, F-Sa: 11am-12am, Su: 11am-11pm

B5 Mrs. Wilkes Dining Room I5 $$

107 W. Jones St. 912.443.3210 912.447.0943 21 W. Bay St. 912.232.5997 321 Jefferson St. River Street Oyster Bar Rocks on the River C8 River House Seafood B5 A4 B11 $$ A A $$ $$ A

Well appointed, historical setting. Extensive Wine List, Seasonal menu features seafood and southern fare.

Olde Pink House A $$$

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.


Moon River Brewing Co. $$ A

Map on pg. 48

H i st o r i c D i st r i c t $$ $10 TO $20 PRICE $$$ OVER $20

$ UNDER $10


52 26

Well FED Well FED



42 MLK Jr. Blvd. 912.232.4447

143 Bull St.

Sandwiches, coffee, tea, juice bar and vegan smoothies. Relaxed atmosphere featuring local artwork. Public computers and wifi. M-F: 9am-6pm, Sa: 10am-6pm, Su: 10am-4pm

13 E. Park Avenue 912.231.8100

Casual relaxed café atmosphere. Local hub. Fair-trade coffee and vegetarian selections. Featuring local art and entertainment. M-Su: 7am-10pm


7 E. Broughton St.

M-Sat: 10am-5pm Lunch served 11:30am-4pm

Boutique store and tea room.Well appointed relaxed atmosphere. Full afternoon tea available (reservations suggested for afternoon tea)


Retro atmosphere dessert restaurant with full bar. Homemade desserts, organic coffee, gourmet cheese, and specialty drinks. Sun-Thurs 5pm-12am, Fri-Sat 1pm-1am

Historic ice cream parlor. Casual family setting. Serving a wide variety of icecreams, specialty beverages, sandwiches, and soups. Su: 12pm-10pm, M-Th: 11am-10pm, F-Sa: 11am-11pm

19 Jefferson St. 912.233.1900 225 W. Broughton St. 912.234.4442 212 E. Broughton St. The Tea Room D6 P6 Smooth Cafe F6 $ $

M-Su: 11am-12am

M-Th: 10am-6pm, F-Sa: 10am-9pm Su: 12pm-6pm

912.233.6400 102 E. Liberty St. 912.239.9444 Lulu’s Chocolate Bar D1 Sentient Bean $ A $$

Frozen Yogurt Café, self-serve buffet style with large selection of toppings. Free wi-fi.

Large selection of ice cream and sweets in a casual express setting.

234 Bull St.

912.233.4683 39 Barnard St. Leopold’s Ice Cream D8 D4 $

European style café and bakery serving large selection of breakfast items and casual lunch fare. M-F: 7am-3pm, Sa-Su: 8am-3pm

Alcohol, beer, or wine available.

Artisan bakery with American and French influences. Seasonal offerings also include light café fare. M-Sa: 7:30am-6:30pm, Su: 8:30am-4:30pm

912.443.5525 111 W Congress St. 912.816.4764 1 E. Broughton St. 912.233.5348 Harris Baking Company G7 Ice Cream Etcetera C3 La’ Berry $ $ $

Casual and cozy cafe environment. Serving large selection of standard café drinks and fare. M-F: 7:30am-10pm, Sa-Su: 8am-11pm


Contemporary and funky casual setting. Self serve frozen yogurt with large selection of fresh additions. M-Sa: 11am-11pm, Su: 11am-10pm


Children’s Menu

Casual, cozy ice cream parlor that serves premium light ice cream, sundaes, blenders, and milkshakes. M-F: 9am-10pm, Sa: 8am-11pm, Su: 8am-10pm

912.234.2344 202 W. Saint Julian St. 912.944.2556 313 Abercorn St. 912.341.8014 Gallery Espresso Fruzen Twist G6 Goose Feathers E7 D4 $ $ $

6 E. State St.

M-Sa: 10:30am-6pm, Su:12-4pm

Su-Th: 10am-10pm, F-Sa: 10am-11pm M-Su: 9am-5pm

Express cafe/bakery serving 12 out of 50 flavors or cupcakes every day.

Casual express setting. Serving café selections, Casual express set cafe serving a variety of including panini and Italian gelatoh. coffee based beverages.

110 W Bryan St. 912.355.5555 18 E State St. H7 Cupcake Emporium E6 $

Vegetarian Options

D’Lites Emporium $

Cafes Sweets Bakeries

Cafe Gelatohhh $

317 W. Bryan St.

912.234.2433 C5 Carpe Vas $

Su-Th: 11am-9pm, F-Sa: 11am-10pm

Su-W: 10am-10pm, Th-Sa: 10am-12am

513 E. Oglethorpe Ave. 912.233.6394

Some restrictions may apply.


M-Sa: 12pm-10pm, Su: 12pm-8pm

Delivery Available.

M-Th: 4pm-11:30pm, F-Sa: 12pm-12am, Su: 12pm-11:30pm

Casual family friendly atmosphere serving pizza, wings, bbq and more. Dine in, carry-out, delivery and catering available.

606 Abercorn St. 912.495.0705 11 W. Liberty St. C4 West Wing Pizza E6 $

Casual eclectic atmosphere matches the eclectic menu. Large selection of pizzas, hoagies, munchies and beers. M-Th: 11am-10pm, F-Sa: 11am-10:30pm, Su: 11am-10pm

L8 Mellow Mushroom A $$

Internationally inspired Italian menu selections. Spacious outdoor patio and bocce ball court. M-F: 11am-until, Sa-Su: 12am-until

Leoci’s Trattoria A $$

912.232.2720 44 MLK Jr. Blvd. 912.335.7027 C3 Your Pie F10 Vinnie Van Go-Go’s A $ A $

M-Sa: 11am-11pm, Su: 4pm-10pm

Traditional Italian menu selections served in an intimate and casual setting.


Large selection of pizzas and subs. Casual New York style pizzeria. Large menu selections Casual express setting that allows you to served in a casual eclectic atmosphere. dining atmosphere with outdoor patio customize your own pizza, panini, and or seating. bread bowl salad

Screaming Mimi’s A $

Traditional Dining Pasta, Pizzerias, etc.


Corleone’s Trattoria A $$

HHiist stoorriicc DDiist strriicctt Map on pg. 48 $ UNDER $10 $$ $10 TO $20 $$$ OVER $20




Well FED





Well FED

314 W. Saint Julian St.

Su-Th: 11am-10pm, F-Sa: 11am-11pm


PRICE Named after their grandmother and located in the City Market. Extensive international selection of tapas and light fare served in a casual setting

912.233.6044 1 E. Broughton St. Tapas by Anna C3 $ A

Alcohol, beer, or wine available. Casual express setting. Eclectic mix of café style, light, healthy, and fresh fare. Famous for tacos. Daily specials. M-Sa: 11am-5pm, M-W: 5pm-10pm Th-Sa: 5pm-11pm


52 Barnard St.

Su-Th: 4pm-10pm, F-Sa: 4pm-12am


912.236.7777 Kayak Kafe´

Children’s Menu

Contemporary intimate atmosphere. Live music. Menu features internationally inspired tapas.

Jazz’d Tapas Bar A $$

Beginning of next line

Vegetarian Options

Fusion Eclectic

21 W. York St.

M-F: 7:30am-5:30pm, Sa: 9am-5:30pm

Some restrictions may apply.


Delivery Available.

Casual intimate setting. Standard European cafe fare, specializing in chocolates. Sandwiches, salads, freshed baked goods, and more.

Wright Square Cafe $

Cafes, Sweets Bakeries contd. Map on pg. pg.48 44 i cr i D HMap i onst o rHiicstDoi rst c itst r i c t $ UNDER $10 $$ $10 TO $20 $$$ OVER $20



912.480.9050 217 1/2 W. BROUGHTON ST.


26 54

Well FED Well FED

A $$


30 MLK Blvd 912.232.8222

Tu-Th: 5:30-11pm, F-Sa: 5:30-4am, Su: 5-11pm

116 E. Broughton St. 912.233.1187

Su-Th: 11-10pm, Fr-Sa: 11-11pm


113 MLK Jr. Blvd.

Traditional Japanese cuisine including sushi, tempura and teriyaki served in a casual setting. M-W: 11am-9:30pm, Th-Su: 11am-12am

513 E. Oglethorpe Ave. 912.233.8899

Menu includes Japanese and Vietnamese dishes. Ambient atmosphere featuring local artwork. M-Sa: 11:30-2:30pm, M-Th: 4-9:30pm, F-Sa: 4-10:30pm, Su: 4:30-9:30pm

147 Abercorn St. 912.231.6667 17 W. Broughton St. 912.232.5288 4 W. Broughton St. C1 Ta Ca Japanese Fusion F11 Wasabi’s Fusion Downtown $$ A $$ D1

Japanese owned and operated. Casual intimate atmosphere serving traditional sushi and entrees. Winner of “Best Sushi for 13 consectutive years.”

10 Barnard St. 912.201.3534 D7 Sushi Zen $$ A

M-Th: 11am-3pm, M-Th: 4:30-9:30pm, F-Sa: 12pm-3pm, F-Sa: 4:30-10pm, Su: 5pm-9pm

Award winning Thai,Vietnamese, and PanAsian menu.Vegan friendly. Casual intimate setting. M-F: 11am-3pm, Sa-Su: 12-4pm, Su-Th: 5-10pm, F-Sa: 5-11pm



Casual intimate setting.Traditional Japanese menu selections includes sushi, teriyaki, and hibachi. Open for over 12 years.

912.349.6230 Sakura $$

M-F: 11:30-9:00pm

Casual intimate atmosphere.Traditional Thai cuisine includes curry and seafood selections.

Casual express setting with indoor and outdoor seating. Serving traditional Thai cuisine in a relaxed atmosphere M-F: 11am-9pm, Sa-Su: 12pm-9pm

Su-W: 11am-12pm, Th-Sa:11am-3am

912.480.9050 217 1/2 W. Broughton Saigon Restaurant Ruan Thai Cuisine D6 $$ A $$ A

912.292.1656 402 MLK Jr. Blvd. PJ Thai Cuisine F8 $


Chinese, Japanese, Thai, Vietnamese, etc.

Alcohol, beer, or wine available.

Large selection of traditional Japanese fare including sushi and hibachi. Casual setting with sushi bar seating.




Cuban, Mexican, etc.

Intimate, casual setting.Traditional Mexican fare with wide selections including steaks and house specials. M-Sa: 11am-10pm, Su: 12pm-9pm Beginning of next line

119 MLK Jr. Blvd. 912.236.0530 420 E. Broughton St.

Large underground pool hall and bar. Spacious and contemporary with an edge. Tacos, burritos, and more.

Taco Abajo


Casual festive atmosphere. Extensive menu selections include standard Mexican fare. Daily specials. M-W: 11am-10pm, Th-F: 12-10:30pm, Sa: 12-10:30pm, Su: 12-10pm

Children’s Menu


Traditional Cuban dishes, including Cuban sandwiches, Paella, seafood and desserts. M-Th: 11am-9:30pm, F-Sa: 11am-10:30pm, Su: 11am-9pm

912.443.9555 108 E.York St. Rancho Alegre D1 $$ A

5 E. River St.


M-Su: 11am-11pm

Swiss, Italian, South African and Dutch, menu influences. Casual express and take out. M-Sa: 11am-6pm

118 E. Broughton St. 912.443.0414 142 Montgomery St. 912.236.5464 20 E. Broughton St. Juarez Mexican Restaurant Carlito’s Mexican Grill D1 E7 $ A A $$ D10

Vegetarian Options

Relaxed intimate atmosphere. Large selection of traditional Greek dishes and pizza.

912.234.6168 B6 Zunzi’s $

M-Su: 11:30am-until

Intimate casual setting. Contemporary Mediterranean bar and grill with late night hookah lounge. Su-W: 11am-2:30pm, 5pm-12am, Th-Sa: 11am-2:30pm, 5pm-2:30am


218 W. Broughton St.

Tu-Sa: 10:30am -7pm, Su: 12am-5pm

912.443.1875 48 Whitaker St. 912.232.1881 Middle Eastern Cuisine F2 Mirage A $$ A $$ Casual eclectic setting with hookah. Serving traditional middle eastern cuisine.

D4 Some restrictions may apply.

M-Su: 5:30pm-10:30pm

Moroccan and Mediterranean menu. Belly dancing shows nightly in a ceremonial atmosphere. Reservations suggested.


529 E. Liberty St.

Casbah Moroccan A $$



Intimate express bistro setting. Menu features light French fare and desserts with daily specials.


D5 Papillote

Casual yet refined setting. Outdoor patio, Classic Parisian bistro setting. Gastro pub hand picked wine and beer selection, and a offering authentic French fare. Seasonal menu menu inspired by the French brasseries of old. selections and extensive wine list. Happy Hour 3pm-7pm M-Th: 6pm-10pm, F-Sa: 6pm-11pm T-Sa: Lunch 11am-3pm, Dinner 5pm-until

H11 Circa 1875 $$$ A

Delivery Available.

Olympia Cafe A $$

Indian, Mediterranean, Middle Eastern, etc.



Brasserie 529 A $$$

H i st o r i c D i st r i c t Map on pg. 48 $ UNDER $10 $$ $10 TO $20 $$$ OVER $20

We are 100% OR GA NIC

Gourmet Gelato Panini and Coffees Ellis Square

IN CITY MARKET 912.234.2344


Thai Cuisine

in the heart of

Downtown Savannah 147 ABERCORN ST.


World Class Contemporary Dining & Savannah’s Largest Hookah Lounge OPEN LATE 7 NIGHTS A WEEK


20 east broughton


Well FED



Well FED


1651 E.Victory Dr.

M-Sa: 9am-12am, Su: 10am-10pm

Casual express setting. Large selection of fried chicken, seafood, sandwiches, and sides.

912.349.0251 5515 Waters Avenue 912.234.2260 2201 Waters Avenue

Gourmet homemade menu offerings in a casual express setting. Dine in or carryout. Baked goods, catering and private chef services also available. M-F: 7:30am-3pm

912.234.5885 2430 Habersham St. Kennedy Fried Chicken C9 $

912.236.7642 1801 Habersham St. 912.352.1118 715 Mall Blvd. Johnny Harris Restaurant Joe’s Homemade G8 $ C10 A $$

World famous barbeque sauce company and restaurant. Casual family atmosphere serving barbeque and southern fare. M-Th: 11:30-9:30pm, F-Sa: 11:30-10:30pm

Casual, local atmoshpere. Menu selections include original takes on classic American fare with most selections made from scratch and sourced locally. T-Sa: 11am-11pm

Carryout wine and gourmet foods shop. Daily chef creations, soups, sides, meats, cheeses, Casual express setting with large menu and famous cheesecakes. Also available for selection. Specializing in Italian subs. private wine tastings and dinners. M-Sa: 8am-9pm, Su: 12pm-4pm M-F: 11am-7pm, Sa: 11am-6pm

17029 Abercorn St. 912.354.7810

Casual progressive dining. American, Italian, and Asian inspired dishes made from scratch. Extensive drink menu. M-Th: 11am-10:30pm, F-S: 11am-11:30pm, Sun:11am-10pm



Fine dining set in a southern mansion. Menu selections include seasonal and local fare. Extensive wine list. M-Su: 6pm-9:30pm

K10 Elizabeth on 37th A $$$

1813 Bull St. 912.351.0302 4430 Habersham St.

Alcohol, beer, or wine available.

Wide array of seafood selections include lobster, snow crab, oysters, and low country boil. Casual family atomosphere. Su-Th: 11am-10pm, F-Sa: 11am-11pm, Su: 11am-12am 912.351.2274 7201 Hodgson Memorial Dr.

912.352.2933 3016 E.Victory St. 912.356.5877 Fiddler’s Seafood J7 Form $$ A $$-$$$ A


5200 Paulsen St.

Casual local atmosphere. Serving breakfast all day and lunch. Selections include standard diner and southern fare. Outdoor seating also. M-Th: 11am-9pm, F-Sa: 11am-10pm, Su: 10am-8pm

Clary’s Cafe $$


7400 Skidaway Rd. 912.236.5547 105 E. 37th St. 7202 Abercorn St. 912.303.0999 Giorgio’s Subs & Deli B8 J7 Green Truck Pub C8 $$ A $

912.234.6778 2130 E.Victory Drive 912.232.3593 1514 Bull St. 912.201.1808 Coach’s Corner Driftaway Cafe D12 Diner on Abercorn H7 A A $ $ $$

M-Th: 7am-7pm, F: 9am-5pm

Seasonal and fresh fare. Creative takes on traditional cafe selections. Casual express setting with daily specials.

Traditional American diner that is open 24 Casual coastal cuisine with an emphasis on hours a day. The menu offers breakfast, fresh local seafood, local organic produce, lunch, and dinner options such as eggs, burg- hand cut steaks and nightly entrée features. ers, steaks, sandwiches, hot dogs and fries. M-Sa: 11am-10pm, Sun: 10am-9pm Open 24 hrs a day, 7 days a week

Butterhead Greens Cafe B8 $

American Legion Post135 1108 Bull St. 912.358.0809

Large selection of standard American fare and bar food standards. Daily specials. Spacious sports bar atmosphere.


Casual atmosphere with an open kitchen view. Offering a full breakfast menu that is available all day with daily lunch specials, sandwiches and burgers. Tu-Su: 7am-3pm

Bull Street Eatery $

Spacious casual express setting. Extensive breakfast menu featuring omelettes. Lunch menu as well.


Located inside the American Legion, Post 135. Casual contemporary atmoshpere. Eclectic Serving affordable standard bar fare, including and fresh menu selections are unique and varied. Large selecion of craft beer as well. burgers, wings, tacos, and cheese steaks. M-Th: 11am-9pm F-Sa: 11am-10pm Th-Sa: 4pm-12am

Children’s Menu


M-Sa: 4pm-1am

Vegetarian Options

M-Su: 11am-12am


Delivery Available.

M-Su: 6am-3pm


French and Asian influences the limited but rotating and evolving menu. Casual and intimate bar setting.Wifi available.


Bar Food Some restrictions may apply.

Breakfast Place $


Casual family atmosphere specializing in large selection of burgers including turkey and veggie burgers, and other standard American fare. M-Th: 11am-9pm, F-Sa:11am-10pm, Su: 12pm-6pm

B&D Burgers Southside $ A

912.349.6022 2402 Waters Avenue 912.927.8700 11108 Abercorn St. 912.355.5956 4523 Habersham St. F9 Ben’s Neighborhood Grill H7 Betty Bomber’s F8 A8 Blue Turtle Bistro A $$ $ $$

Classic southern barbeque and seafood. Casual express setting serving hot and cold Extensive menu choices include steaks, sandwiches, burgers, gyros, salads and sides. burgers, and desserts. Casual family setting. M-Su: 10:30-2pm, Su-Th: 2pm-10pm, F-Sa: M-F: 11am-8:30pm, Sa: 11am-3pm 2pm-10:30pm 912.353.9488 5320 Waters Ave. 912.351.9008 7080 Hodgson Memorial Dr.

Barnes Restaurant $$ A

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.



Traditional southern fare including entrees, desserts, and sides. Casual express dining. Regular specials. M: 8am-1pm, T-Th: 8am-6:30pm, F-Sa: 8am-7pm, Closed on Sundays

A Taste of Heaven $

H i st o ic st/ Sr o i cut t hside M ri d t oDwi n $$ $10 TO $20 PRICE $$$ OVER $20

$ UNDER $10


BBQ, Southern, Seafood, Burgers, Sandwiches, etc.


Well FED Traditional Philly cheesesteaks and wide variety of wings. Large selection of traditional casual fare in a classic American setting. M-Sa: 11-9pm

Spacious casual waterfront dining. Extensive menu offers many varieties of seafood dishes prepared in many styles M-Th: 5pm-10pm, F-Sa: 5pm-10:30pm, Su: 5pm-9:30pm

M-F: 11am-3pm; 6pm-9pm, Sa: 11am-3pm; 6pm-9pm

M-F: 11:30am-2am, Sa: 3pm-2am, Su: 12:30pm-12am

Casual local sports bar atmosphere. Menu includes standard American bar fare

Contemporary casual setting. Menu includes BBQ standards specializing in ribs. Catering Available. M-Sun 11am-10pm

M-Sa: 11am-9pm



531 Stephenson Ave.

M-Th: 11:30am-2:30pm,M-Th: 5pm-9pm, F-Sa: 11:30am-2:30pm, F-Sa: 5pm-10pm

Casual colorful atmosphere. Interesting menu selection includes Greek, Caribbean, and American influences.

6825 Waters Ave. 912.352.2233

M-Sa: 11am-9pm

Tu-Sa: 11am-3pm, 5pm-until

1611 Habersham St.

Healthy southern cuisine with Greek, Mediterranean, and Caribbean influences. Features a daily sweet potato dish.

Spice Fusion featuring a la carte tacos, flats, and more.Vegetarian and Vegan friendly. Artisan liquors, magaritas, mojitos.

1801 Waters Ave. 912.961.5545 11215 Abercorn St. 912.691.8748 110 Eisenhower Dr. 912.2349.9499 12313 Largo Dr. Suite D Toucan Cafe Sweet Potatoes Sol Restaurant B8 H7 I8 $$ $-$$ A A $ A

M-F: 11am-10pm, Sa: 4:30pm-10pm, Su: 12pm-10pm

Casual eatery serving a variety of sandwiches, plattes, tacos, burritos, with your choice of protein, even tofu. Lots to choose from.


Fusion Eclectic


M-Sa: 3pm-3am, Su: 12:30pm-2am

Locally owned Southern soul food restaurant. Specialties include the Bizzard Signature Pancakes and Famous Stuffed Tyler Burger. (catering available) M-F: 6:30am-3pm, Sat: 8am-5pm

Alcohol, beer, or wine available.

Sports Bar atmosphere with varied selection Contemporary American setting. Specializing of standard American fare. Large selection of in steaks with other standard steakhouse beer and liquor. menu selections.

308 Mall Way 6724 Waters Ave. 912.355.3383 L4 B2 Tropical Chicken $


912.927.3280 8 Gateway Blvd. 912.355.2761 2605 Skidaway Rd. 912.354.2524 Tyler’s Place Tailgate Sports Bar & Grill L4 Toni Steakhouse H7 $ A $ A $$

Children’s Menu

Pizza galley and saloon. Large menu also Spacious lakeside setting. Serving seafood and Traditional soul food. Southern cuisine served Real pit cooked BBQ. Featuring local seafood includes pasta, salads, and stackers. “Home cafeteria style. Casual express setting with traditional southern fare. daily. Casual atmosphere. Catering available. of the original chicken finger.” specials. M-Su: 4pm-10pm M-Su: 11am-9:30pm Su-Th: 11am-10pm, F-Sa: 11am-11pm M-Th: 6am-9pm, F-Sa: 6am-10pm

1710 Abercorn St. 912.354.8288 5200 Paulsen St. 912.238.8328 7360 Skidaway Rd. 912.354.3744 6730 Waters Ave Smoke Station BBQ Sisters of the New South C11 H8 Spanky’s J7 L1 $ A $$ A $$

M-Sa: 11:30am-3pm Su: 12pm-2am

Casual local feel. Assortment of pizzas, Ameri- Casual express setting with a menu that can, and Mediterranean selections. Ample offers sliders, hot dogs, salads, and rotating draft beer selections as well. menu specials

Vegetarian Options

912.358.0670 Shell House A $$

M-Sa: 6am - 3pm, Sunday: 7am-3pm

Some restrictions may apply.

7403 Skidaway Rd. 912.352.8221 504 1/2 W. 42nd St. 912.232.1218 7000 LaRoche Ave. 2015 Waters Ave. 912.354.0006 Sandfly Bar & Grill Sammy Greens Shane’s Rib Shack F8 K10 B8 H8 A $ $ $$

M-Sa: 11am-9pm


Family friendly casual cafe that specializes in breakfaast and gravy. Daily lunch specials, including lamb and more.


Narobia’s Grits & Gravy

912.231.0563 2019 Habersham St. K10 Pearl’s Saltwater Grill J11 A $$

7805 Abercorn St.


Delivery Available.

912.234.5081 Pub 29 $$ A

M-Sa: 6am-6pm

Off The Grill $

Casual express setting. Menu selections include standard barbeque fare with traditional sides.


7010 Suite 2 Eisenhower Rd.

912.355.8717 C9 Ozzy’s Grill $

M-Su: 5:30am-10pm


Tu-Su: 11am-8pm

Midtown Deli $ Casual express setting. Menu selections include a wide array of deli, bagel, bakery selections.


Menu includes traditional southern soul food selections in a casual express setting.

Homemade traditional soul food. Casual express setting.


Neighborhood Soul Food


Ma Randy’s $

M i d t o w n / S o ut h s i d e Map on pg. 56 $ UNDER $10 $$ $10 TO $20 $$$ OVER $20


Well FED

M-Su: 11:30am-10pm

spacious setting.

M-Su: 11-10pm

Well FED


1100 Eisenhower Dr. 912.354.2356


12417 White Bluff Rd.

M-Sa: 11:30am-9:30pm

Casual dining with extensive menu including: specialty pizzas, calzones, Stromboli, hoagies, wings, salads and pastas.

912.354.4005 4420 Habersham St. Vincenzo’s Pizza N5 $$

Open 17 years.Winner of numerous awards. Serves traditional dishes along with pizza, panini, and Italian rotisserie chicken. M-F: 11:30-2pm, M-Th: 5pm-9pm, F-Sa: 5pm-10pm, Su: 5pm-8pm

4521 Habersham St. 912.921.7800

Large selection of specialty pizzas, hot subs, wings, etc. Express casual setting. M-Th: 11am-10pm, F-Sa: 11am-11pm, Su: 12pm-10pm

Marco’s Pizza $$

4827 Waters Ave. 912.349.6960

Pizza parlor setting. New Jersey Style Pizza by the slice at lunch with extended dinner menu selections. M-Th: 11am-9pm, F: 11am-10pm, Sa: 12pm-9pm, Su: 4-9pm




Authentic New Jersey style pizza. Casual express and dine-in family friendly atmosphere with foosball and television. Sa: Hours Vary M: 11:30-2:30, Tu-F: 11:30-2:30pm, 5pm-Close

912.921.5117 10510 Abercorn St. Jersey’s Pizza Costanzo’s Pizza H8 $$ $$

Traditional Dining Pasta, Pizzerias, etc.


2311 Habersham St.

401 Mall Blvd. 5515 Waters Ave. 912.356.1020 J7 Bella’s Italian Cafe E8 A $$

Traditional Pizzeria with a variety of fresh specialty pizzas, wings, salads, and more.Tons of specials to choose from. M-Fr: 4pm-10pm, Sa: 12pm-10pm, Su: 4pm-9pm 912-920-9099 205 Montgomery CrossRd.

Allyanna’s $$

7102 Abercorn St. 912.335.8146



Taste of India


Alcohol, beer, or wine available.

Authentic Mediterranean cuisine in a casual setting. Nightly food and drink specials, including wines.

912.352.4855 1100 Eisenhower Dr. 912.349.4261 Troy Mediterranean Cuisine $$ A K5

M-Th: 11am-8pm, F-Sa: 11am-9pm



Traditional Indian selections served in well Traditional Caribbean and Soul food dishes served in a casual express setting. Nice selec- decorated atmosphere.Wide menu selection tion of Vegetarian and seafood dishes as well. and Lunch buffet. M-F: 11am-3pm, M-Su: 5pm-10pm M-Th: 11am-8pm, F-Sa: 11am-9pm

7360 Skidaway Rd. H7 Sweet Spice $

M-Sa: 11am-8pm

Casual express setting. Middle Eastern fare with traditional deli selections.

Children’s Menu

Wide selection of traditional Indian fare, Authentic Jamaican menu includes jerk, oxtail, fish, and goat.Weekday lunch specials. including special off the menu requests. Hookahs avaiable on patio. Casual Express and casual setting.

238 Eisenhower Dr. 912.349.2452 Pakwan H8 $

Indian, Mediterranean, Middle Eastern, etc.


11 E 41 St. 912.353-2253 6512 White Bluff Rd. Al Salaam Deli C8 $

Nationally recognized bakery specializing in artisan cookies and custom creations. Carry out or special order available. M-F: 10am-5pm


5224 Skidaway Rd.

Two Smart Cookies $


Tu-F: 12pm-6pm

Vegetarian Options

912.355.6160 One Love $

Classic, casual, express takeout. Custom Casual intimate setting. Extensive selection of bakery, specializing in cakes and deserts with standard café and seasonal gourmet fare. light lunch offerings. M-Sa: 10am-9pm Su: 11am-2pm M-F: 9am-6pm, Sa: 9am-3pm


M-F: 11am-3pm

M-Sa: 8am-9pm, Su: 12pm-4pm

4517 Habersham St. 912.352.8455

715 Mall Blvd. Unforgettable Bakery & Deli Wright Square Cafe K10 $ $-$$ A H7



Casual express setting. Menu is a blend of Italian and fresh American fare. Specializes in paninis, soups, salads, sandwiches.

Fine Dining

Starland Cafe $


Locally owned bakery that specializes in custom cookies, cupcakes, cheesecakes and more.


Just Desserts

Delivery Available.

Healthy fruit smoothies, protein shakes, energy shakes or make your own. Casual express setting adjacent to Giorgios’s Deli.


2403 Bull Street


Casual and eclectic cafe and print gallery. Selections include locally roasted coffee and Tex-Mex inspired lightfare with fresh pastries. Large outdoor patio and live music. M-Sa: 7am-11pm 912.401.0543 1919 Bull St.

Foxy Loxy $ A Some restrictions may apply.

M-F: 7am-7pm, Sa: 8am-6pm

Locally owned cafe that offers a large variety of coffee-based refreshments as well as light fare including burgers, sandwiches, soups, salads and custom paninis.


Artisan bakery & Foodie destination serving lunch, desserts, coffee, espresso, and American/Italian breads. Free wifi. Tu-Sa: 8am-5pm, Closed: Su & M

912.495.9292 Ogeechee River Coffee Co. Shake It Up $ E8 $

Cafes Sweets Bakeries

Back in the Day Bakery $

pg. 56 HMapi onst oMr ii d ct o Dw i st ct n /rSi o ut h s i d e $ UNDER $10 $$ $10 TO $20 $$$ OVER $20


60 26

Well WellFED FED

Variety of gourmet Asian dishes including Chinese, Japanese,Thai, sushi, and more. M-Su: 11am-4pm, M-Th: 4:30-9:30pm, F-Sa: 4:30-10:30pm, Su: 4:30-9:30pm M-Su: 11am-10pm

Large selection of traditional Korean dishes. Daily lunch specials served in an intimate atmosphere.

M-Th: 11am-9pm, F-Sa: 11am-10pm



5700 Waters Ave. 912.352.4182

M-Su: 11am-9pm

6604 Waters Ave.

Contemporary casual atmosphere. Extensive Casual express setting. Large selection of selection of traditional Vietnamese dishes and traditional Vietnamese dishes in addition to Sushi. drinks. Specializing in Pho-Noodle soups.

912.355.9800 7805 Abercorn St. 912.352.7300 200 Eisenhower Dr. Saigon Bistro F9 Saigon Flavors H8 $$ $$

Spacious contemporary atmosphere. Japanese fare featuring hibachi style dining with a show. M-Th: 4:30-10pm, F-Sa: 4:30-10:30pm, Su: 4pm-9:30pm


M-Th: 11am-9:30pm, F-Sa: 11am-11pm

912.351.9300 8465 Waters Avenue

7400 Abercorn St.


Casual intimate setting.Traditional Japanese menu selections includes sushi, teriyaki, and hibachi.

Japanese hibachi, sushi, and traditional selections. Casual express dining in spacious atmosphere. M-Th: 11am-9pm, F-Sa: 11am-10pm, Su: 1:30pm-8pm

912.920.3028 12322 Largo Drive 912.692.1394 7052 Hodgson Memorial Dr Seasons of Japan Express J7 I7 Sakura Japanese $ $

Traditional Chinese selections. Made to order. Large varied selection of Asian dishes featuring noodle combinations. Casual intimate Dine in or Take out. Catering available. setting. M-Fr: 11am-9pm, Sa: 12pm-9pm, Closed on M-Su: 11am-10pm Sundays

2315 Waters Ave. 7400 Abercorn St. 912.236.8228 New China Garden Noodle Bowl H7 L4 $ $

Alcohol, beer, or wine available.

Japanese selections featuring hibachi style cuisine cooked in front of you with a show. Casual, spacious setting. M-Sa: 11:30-2pm, M-Th: 5pm-10pm, Sa: 4:30-10:30pm, Su: 4:30-10pm



912.920.7273 149 E. Montgomery Cross Rd 912.355.2100 7098 Hodgson Memorial D. 912.353.9281


M-Th: 11am-9pm, F-Sa: 11:30-9:30pm, Su: 11:30-9pm

M-F: 11am-3pm, Sa-Su: 12pm-3pm, M-Th: 5pm-9:30pm, F-Sa: 5pm-10pm, Su: 5pm-9pm

912.201.3541 5515 Waters Ave. Lisa’s Chinese Restaurant C9 $ Fast, traditional, Chinese take-out dining. Extensive selection with specials.

13015 Abercorn St. 912.691.2080 3017 E.Victory Dr. H7 Kyoto Express I7 $$ A

The city’s only place to get authentic Filipino cuisine. Homemade desserts, baked goods, and combo specials. Dine in or carry out. M-Tu: 10am-8pm, Th-Fr: 10am-8pm

Traditional Thai cuisine served in a contempo- Casual express setting.Traditional Japanese menu selections. rary intimate atmosphere.

4426 Habersham St. 912.961.0770 J7 King and I A $$

M-F: 11:30-9:00pm

M-F: 11:30-9:00pm

Large selection of traditional Thai cuisine.Well appointed, intimate atmosphere. Daily lunch specials. M-F: 11am-3pm, M-Th: 5pm-10pm, F: 5pm11pm, Sa: 12pm-11pm, Su: 5pm-10pm

Large selection of traditional Japanese fare including sushi and hibachi. Casual setting with sushi bar seating.

Large selection of traditional Japanese fare including sushi and hibachi. Casual setting with sushi bar seating.

7640 Abercorn St. 912.355.8819 7205 Waters Ave. 912.352.3838 7401 Skidaway Rd. Kao Thai Cuisine Savannah Filipino G8 L2 E12 A $$ $

Casual express setting. Menu includes traditional Japanese dishes including sushi, hibachi, and teriyaki. M-Th: 11am-9pm, F-Sa 11am-10pm, Su: 12pm-8pm

912.353.8337 Kimchi A $

Casual express setting. Menu includes traditional Japanese dishes including sushi, hibachi, and teriyaki. M-Th: 11am-9pm, F-Sa 11am-10pm, Su: 12pm-8pm

1801 E.Victory Dr. 912.691.0330 E8 Hirano’s A $

912.354.3420 Hirano’s A $

M-Th: 11am-10:30pm, F-Sa:11am-11pm, Su:12 noon-10pm

Quick service. Drive-thru only. Menu includes traditional Chinese selections. Daily lunch specials and family dinners. M-Th: 11am-10pm, F-Sa: 11am-11pm, Su: 12pm-10pm

Children’s Menu

M-Su: 11am-9pm; Closed Tuesdays

M-Sa: 11am-2:30pm, M-Sa: 5pm-10pm


Vegetarian Options



Intimate casual setting. Menu selections include traditional Thai cuisine as well as Hawaiian dishes


Chiriya’s Thai Cuisine

Delivery Available.

Masato of Japan $$ A


Casual express setting. Large menu selection. Serving traditional Chinese fare.


Beijing House II Some restrictions may apply.

M-Sa: 10:30-10pm, Su: 4pm-9pm


912.354.6111 1100 Eisenhower Dr. 912.927.8599 13040 Abercorn St. 912.303.0555 7805 Abercorn St. Heiwa’s I7 Heiwa’s D10 Green Tea K10 I8 A $$ A $$ $

New York style Chinese drive thru restaurant


Egg Roll King

Chinese, Japanese, Thai, Vietnamese, etc.


Asian River Restaurant $

H i st c/ SDoi st M d to o rwi n ut rh isci td e Map on pg. 56

$$ $10 TO $20 PRICE $$$ OVER $20

$ UNDER $10



Well FED

912.356.1800 7405 Skidaway Rd. La Nopalera I7 $$ A

912.927.9953 Jalapeno’s $$ A

M-Sa: 12pm-9pm M-Sa: 11am-10pm, Su: 12pm-9pm

5700 waters avenue 912 335 2025 Well FED 912.234.0876

M-Su: 10am-9pm

2308 Skidaway Rd. 912.335.7678

5205 Waters Ave.

M-Sa: 10am-8pm, Su: 12pm-6pm

Casual express dining. Mexican and southwestern cantina, fresh, made to order.


Casual intimate setting serving traditional Mexican fare. Daily specials

912.920.0704 8840 Abercorn St. 912.354.0300 108 Mall Blvd. Salsaritas Fresh Cantina F9 La Xalapena C11 $ A $$ A

Traditional Mexican selections served in Mexican themed setting

Large selection of Mexican dishes and appetizers. Award winning margaritas. Casual atmosphere.

Alcohol, beer, or wine available.


13051 Abercorn St.

Large selection of Mexican dishes and appetizers. Award winning margaritas. Casual atmosphere. M-Th: 11am-10:30pm, F-Sa: 11am-11pm, Su: 11am-10pm



Classic Mexican selections in a casual setting. Fresh chili made daily. Lunch and dinner specials. M-Th: 12pm-9pm, F-Sa: 11am-10pm, Su: 12pm-8pm


Children’s Menu


912.356.1333 5500 Abercorn St. Jalapeno’s K10 $$ A

M-Sa: 11am-10pm

Spacious casual atmosphere. Extensive menu includes standard traditional Mexican fare. Daily specials.


7601 Waters Ave.

Vegetarian Options

Cuban, Mexican, etc.



Traditional Chinese selections and Japanese teriyaki. Large menu and spacious casual atmosphere. M-Th: 11:30am-10pm, F-Sa: 11:30am-11pm, Su: 12pm-10pm

Wang’s II Chinese $$

11215 Abercorn St. 912.355.0321 Cancun A $$

Intimate contemporary ambiance. Eclectic Pan-Asian and Thai influenced menu selections as well as sushi. M-F: 11am-3pm, Sa-Su: 12pm-3pm, M-Th: 5pm-10pm, F-Su: 5pm-10:30pm


Some restrictions may apply.

El Potro


Delivery Available.


M-F: 11am-2:30 pm, M-Th: 5pm-10pm, F-Sa: 5pm-11pm

Japanese owned and operated. Casual intimate atmosphere serving traditional Japanese sushi and entrees.Winner of “Best Sushi” for 13 consecutive years.

Sushi-Zen A $

54 Montgomery Cross Rd. 912.303.0141 1100 Eisenhower Dr.

Tangerine Fusion $$ A


Sushi,Teriyaki, and other traditional Japanese dishes in a relaxed atmosphere with sit-down sushi bar. M-Th: 11-9:30pm, F:11-10:30pm, Sa: 12-10:30pm

Sushi Time Towa $$

pg. 56 HMapionst oMriidct o Dw i st c ut t hside n /rSio $ UNDER $10 $$ $10 TO $20 $$$ OVER $20



“phở for the soul”

Discounts for Active Military & Hospital Employees

open seven days

authentic vietnamese



Well FED

Well FED


M-Su: 12pm-3am

1311 Butler Ave.

M-Th: 11am-11pm, F-Sa: 11am-12am Su:11am-10pm

Carefully crafted menu includes eclectic varieties of tacos, salads, and appetizers. Extensive wine selections and pairings. Ambient and casual setting.

4B Old US Hwy 80 912.472.4044

Waterfront, indoor and outdoor seating. Eclectic mix of American selections and Korean dishes.

304 1st Street 912.786.8686

Large selection of sandwiches, burgers, salads, and seafood.Traditional southern dishes. Lunch and dinner specials. M-Sa: 11-3pm, M-Sa: 5-9pm



19 Tybrisa St.

Southern style casual fare. Burgers, sandwiches, seafood and more.Weekday lunch specials. M-Th: 11-7pm, Sa: 11-8pm Su: 12-9pm


Sundae Cafe & Deli $$ A

Su-Th: 11-10pm, F-Sa: 11-11pm

912.786.7176 1516 Butler Ave. 912.786.5520 1605 Strand Ave. 912.484.4954 1403 Butler Ave. Topsail Bar & Grill N10 C8 Tybee Island Social Club M10 Wind Rose Cafe $ $ A $$ A

103 Jones Ave

M-Su: 11-3am

Casual atmosphere. Large selection of seafood, including various crab dishes. Blue crab, low country boil, and platters. M-Su: 11am-until

M-Su: 4pm-till

Seafood galley and saloon. Large selection of seafood, pasta, salads, and stackers. “Home of the original chicken finger.”.


Burgers, seafood, tacos, and big burritos served in a spacious sports bar atmosphere. Live entertainment and Karaoke.

M-Su: 11am-10pm

912.786.4442 33 Van Horne Ave. Sting Ray’s Seafood O11 M10 A $$ 1513 Butler Ave.

Alcohol, beer, or wine available.

Large selection of pizza, subs, and salads. Fast and free delivery. Family owned and operated for over 25 years.


Spanky’s Beachside N9 $$ A

402 First St.

Rock House Bar & Grill A $$


Mix of American and Caribbean selections. Daily specials and homemade desserts. Live Entertainment.


912.786.4745 404 Butler Ave. Pizza on Wheels I9 $$

Casual express setting serving pizza, tradiTraditional Hispanic cuisine with outdoor seating, and 2 for 1 margaritas all day every tional American fare, and seafood. They have day. Located only two blocks from the beach. an extent menu and child friendly seating seperate from the bar. Open 7 days a week: 11:30am-9pm M-W: 4pm-12am, Th-Su: 11am-3am


Children’s Menu

Large selection of seafood. Interesting selections mixed with standards. Signatures include flower pot bread and mojo hen. M-Su: 11-10pm

912.786.5900 1213 Hwy 80 912.786.8888 101 Lovell Avenue North Beach Bar & Grill H10 Nickie’s Bar and Grill N9 $ A A $-$$


M-F: 4pm-?, Sa-Su: 12pm-?

M-Su: 11-12am

912.786.6109 1613 Strand Road 912.786.4227 Mexi-Cali Marlin Monroe’s Surfside A J11 $$ A

Vegetarian Options

1113 E. Hwy. 80

Award winning seafood. Extensive menu includes pastas, steaks, beer-battered seafood and various chef specials.

Relaxed island atmosphere. Specialty pizzas, whole or by the slice. Low card menu, wraps, and more.

Dog friendly outdoor seating area with a view Large selection of seafood, salads, and apps. of the marsh. Roadside grill providing pig Specialties and pizzas. Award winning Sunday pickings, Georgia wild shrimp, and large to brunch. go orders. F-Su: 11am-7pm M-Su: 11am-close

Some restrictions may apply.

1A E. Old Hwy 80 912.786.0221 106 S. Campbell Ave. 912.786.8400 912.786.9655 1605 Inlet Ave. 912.786.7810 Oceanfront &15 St. Fannie’s On the Beach MacElwee’s Seafood 010 Gerald’s Pig and Shrimp M10 Huc-A-Poos Bites/ Booze I11 $ A H6 A $$ A A $ $$

Fusion of Southern and Caribbean cuisines through a variety of fresh seafood, steak, chicken, and pasta. Seafood buffet every Fri. & Sat. night. M-Su: 8am-10pm

Delivery Available.

M-Su: 11am-till

M-Su: 7am-1pm

Well known for its extensive breakfast menu and laid-back atmosphere, this casual set restaurant is a favorite for locals.


13 Tybrisa St. 912.786.5984 1500 Butler Ave Dolphin Reef Restaurant H9 N10 A $$

Extensive dining and wine menu. Seafood, pasta, standard casual fare. All you can eat crab legs on Friday.

912.786.9533 1315 Chatham Avenue 912.786.5100 N9 Cafe Loco C9 Charly’s $$ A A $$

Curbside pickup, window ordering. Nice selec- Large, varied menu selection including seation of Mexican and American classics with food, pasta, sandwiches and wings. Live music, casual atmosphere. classic beachside diner feel. M-Tu: 11:30am-3pm, W-Su: 12:30-4:30pm M-Su: 11-10pm Su-Th: 4:30-10:30pm, F-Sa: 4:30-11:30pm

Burton’s By the Beach $

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.


N10 Breakfast Club $$

Selection includes sandwiches, burgers, and Relaxed atmosphere with award winning seafood. Po’ boys and low country boil. Live view. Large selection of seafood and standard music and televised sports. casual fare. M-Th: 11-10pm, F-Sa: 11-12pm M-Su: 4pm-10pm, F-Su: 11am-10pm Su: 12-10pm

AJ’s Dockside Restaurant M8 Bernie’s Oyster House $$ A A $$

TH yi st b eo e rIiscl aDni d st r i c t $ UNDER $10 $$ $10 TO $20 $$$ OVER $20


Leave the ordinary behind and escape to the Mediterranean SOUTHSIDE

10510 ABERCORN ST. 912.921.5117


346 JOHNNY MERCER BLVD. 912.921.5117


Restaurant Quality Meals To Go

Healthy and Vegetarian Choices Daily

Whitemarsh Island, Near Publix


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107 Charlotte Rd.

Large selection of Mexican dishes and appetizers. Award winning margaritas. Casual atmosphere. M-Th: 11am-10:30pm, F-Sa: 11am-11pm, Su: 11am-10pm

B3 C5


4700 Hwy 80 E.

Dine in, carry out, delivery.Wings, pizzas and other Italian standards available.Tavern stays open well after kitchen closes. Su-Th: 11am-10pm , F-Sa:11am-11pm

Siciliano’s Restaurant A $


Traditional Cantonese, Szechuan, and Hunan style Chinese take out or dine in options. Large menu selections and lunch specials. M-Th: 11am-10pm, F-Sa: 11am-10:30pm, Su: 12pm-9:30pm 912.898.2368 463 Johnny Mercer Blvd.

Panda $

Cozy casual atmosphere. Selection includes traditional Japanese fare such as teriyaki, hibachi, and sushi.

912.897.1900 111 Jazie Dr. Suite B

M-Su: 11am-10pm

Large selection of traditional Chinese food. Deluxe dinners, health diet menu, and lunch buffet also offered.


Extensive selection of traditional Japanese entrees and sushi. Open kitchen, sushi bar and sake bar. M-Th: 11am-8:30pm, F-Sa: 11am-9:30pm, M-Th: 11am-9:30pm, F-Sa: 12pm -10pm, M-F:11am-2pm, M-Sa: 5pm-9pm Su: 11:30am-8:30pm Su: 12pm-9pm 216 Johnny Mercer Blvd. 912.897.6400 140 Johnny Mercer Blvd 216 Johnny Mercer Blvd 912.898.3880 4700 US Hwy 80 E. 912.898.7778

Yummy House $



Casual express setting. Dine in, carry out, or delivery. Family owned and operated. Large menu selection of traditional Chinese dishes. M-F: 11am-2:30pm, Su-Th: 4:30pm-9:30pm Sat: 4:30pm-10:30pm 912.897.0208 342 Johnny Mercer Blvd.



912.898.2221 7815 US Hwy 80 E. Kakki Restaurant C5 B3 $$ A

Wide range of Italian selections, as well as sandwiches and wraps. Large beer and wine list. Kid friendly.

C5 Basil’s Pizza & Deli $$ A

Upscale, well appointed ambiance. Asian fusion menu and extensive wine and bar selections. M-Th: 5pm-10pm, F-Sa: 5pm-10:30pm  Su: 5pm-9:30pm

Alcohol, beer, or wine available.

Several different types of Mexican selections including burritos, quesadillas, chimichangas and tacos. M-Th: 11am-10pm, F-Sa: 11am-11pm

Cancun Cafe II A $

Traditional Dining Pasta, Pizzerias, etc.




Cuban, Mexican, etc.


Chef Wan $

Chinese, Japanese, Thai, Vietnamese, etc.


119 A Charlotte Rd.

Children’s Menu

Jalapenos $ A

Award winning barbeque entrées or by the Extensive menu selections include seafood and southern favorites. Featured on the Paula pound. All the standard selections with southern sides and starters. Deen tour M-Sa: 11am-3pm, W-Th: 5pm-8pm Su-W: 12pm-8pm,Th-Sa: 12pm-9pm F-Sa: 5pm-9pm

4700 Hwy. 80 East 912.897.6101 104 Bryan Woods Rd. 912.201.3259 4700 Hwy 80 East Ele Fine Fusion B5 A $$$

Savannah’s first certified green restaurant. Organic and local ingredients. Fresh and seasonal selections. M-F: 11am-8pm, Sa: 11am-6pm


Slow cooked, wood-fire pit barbeque. Seafood, soups and sandwiches also available. M-W: 11am-9pm, Th-Sa: 11am-10pm, Su: 12pm-9pm

Vegetarian Options


216 Johnny Mercer Blvd.

B3 Uncle Bubba’s Oyster House Wiley’s Championship BBQ $$ $$ A B4 A B3


Su-Th:11am-10pm, F-Sa: 11am-11pm

Su: 11am-12am, M-F: 11am-2am, Sa: 11am-3am

912.898.9001 Johnny Mercer Blvd. C5 Papa’s BBQ and Seafood B3 A $

7906 Hwy 80

Large selection of casual American fare. Spacious with outdoor seating. Live music and special events.

C5 Molly Maguire’s $$ A

Casual local feel. Serving hot and cold sandwiches, as well as salads, apps, soups, and desserts. M-Th: 8am-8pm, F-Sa: 9am-9pm Su: 9am-6pm 119 Charlotte Rd. 912.349.6066 326 Johnny Mercer Blvd

912.897.4026 Thrive A Carryout Cafe $$

Tu-Su: 11am-11pm

461 Johhny Mercer Blvd. 912.897.2009


Casual set atmosphere in a spacious bar with a dining menu that includes foods such as mozarella sticks, quesadillas, sandwiches, burgers, and ribeyes.

Island Daiquiri Cafe A $ Some restrictions may apply.

Daily rotating menu selections include a wide range of items from various culinary influences. Offering desserts as well. M-Sa: 11am-8pm, Su: 12pm-6pm


Casual, intimate atmosphere. Popular with locals. Serving American fare and seafood selections.

Flying Fish Bar & Grill A $$

Delivery Available.



Family friendly sports bar atmosphere. Award winning wings. Large casual fare selections including steak burgers. Su-Th: 11am-10pm, F-Sa: 11am -11pm

Michael’s Cafe K’Bella Gourmet Carry Out $$ $ B3

BBQ, Southern, Seafood, Burgers, Sandwiches, etc.


Beef O’Brady’s $ A

Wihst i to em H r iacr sDh i/ W sti rl m i ci nt g t o n $ UNDER $10 $$ $10 TO $20 $$$ OVER $20


22$ 2 1











Looking for something new to sip on this summer? Check out our suggestions on pg. 70

Bar Guide

to savannah & the islands pg. 73


any of the staple foods and beverages that we enjoy today have been around since before history. Most of the time, we have no way to trace their origins or how they traveled around the globe to become the everyday luxuries that they are. Coffee however, is relatively new, making its debut to the world at large around the 16th century. That being the case, we have the joy of being able to trace coffee from its infancy to childhood to the moody adolescent that it is today.

Goats on Parade Have you heard the story of Kaldi and his dancing goats? It’s a fantastic tale that’s wonderful in its ridiculousness, which is why we all love it so much. Here’s how it goes; Kaldi the Ethiopian goat herder was out in the fields minding his own business when he noticed something strange; when his goats ate the fruit of a specific bush they became lively and danced around. Kaldi gathered up some of the fruit and brought it to the local priests who promptly declared it evil and threw the berries into the fire. The berries burned and brought forth such a wonderful aroma that the declaration of evil was rescinded and the joy of roasted coffee was introduced to the world. Right? About the only thing about that story that is verifiable is that Kaldi was Ethiopian. How do we know that? Coffee originated from Ethiopia. That’s right, every coffee bush and bean’s heritage can be traced back to the country of Ethiopia. So it’s in Ethiopia that coffee started its amazing and sometimes circuitous journey around the world. From its home country, coffee made its way to the Arabian Peninsula, specifically Yemen, or was it already there? 68

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Details can be a bit sketchy due to some people possibly trying to take undeserved credit for its discovery, but coffee is recorded as being found and used in Yemen as early as the 6th century and we can certainly credit Yemen with making coffee a popular product. The Yemenis were protective of their tasty product so in order to prevent germination, had strict policies of boiling beans in water before transporting it from the port of al-Makkha (where we get the word Mocha). But you can only keep a good thing to yourselves for so long. One legend tells of a monk traveling to Mecca, the Islamic holy city, and bringing coffee plants back to India where they began cultivation. For coffee to really make its way around the world though, it needed a country that was a little more connected. Enter the Dutch.

Why We Should all Thank The Netherlands During the mid 17th century the Dutch were very interested in the prospects of coffee cultivation and trading and managed to collect specimens from Yemen to transport them to Holland. By the late 17th century coffee plants were brought from the botanical gardens of the Netherlands to an island of Indonesia, which at that time was occupied by the Dutch, called Java. This is where we get the word java of course. From Java, coffee traveled to its surrounding neighbors in the East Indies where it became and is still today a major agricultural product of the region. Then along came the French.

Why We Should all Thank France Cuttings from Java made its way back to the botanical gardens of Amsterdam and were cultivated for further development. France, seeing how successful the Dutch were with introducing coffee to their colonies, wanted to give it a go for themselves.

‘Coffee Delight’ - A Turkish woman enjoys a cup of coffee in this painting that dates back to the first half of the 18th century. in the country of Papua New Guinea. The Spanish brought coffee to Costa Rica via Cuba, where it had been introduced to coffee from Santo Domingo. Brazil, the largest coffee producing country in the world can thank the Portuguese and an ambitious Belgian priest for its introduction to coffee. America’s contribution to the coffee world are the rare and expensive coffees found in Hawaii, which made their way there from Rio de Janeiro. After its introduction to Kenya, coffee then made its way into the interior of Africa. After several unsuccessful attempts to bring cuttings of plants to France, a full grown tree was brought to Louis XIV and placed in the Jardin de Plantes in Paris. In the early 18th century Captain Gabriel Matthieu de Clieu transported a single coffee plant, protected in a glass case and sharing Clieu’s water ration, to the island of Martinique in the Caribbean. To say that the coffee thrived there would be an understatement. By the end of the 18th century there were over 18 million coffee trees growing in Martinique. From there, coffee was introduced to Haiti, the Dominican Republic, and then crossed the Caribbean Sea southward to Venezuela.

There and Back Again Remember we mentioned circuitous routes? Coffee trees were introduced by the French to the island of Bourbon (now named Reunion Island) east of Madagascar in the Indian Ocean around the same time of Captain Clieu’s harrowing journey. The island was enormously successful in cultivation, and one of the most well known varietals of coffee is named after the island. In 1901 Bourbon coffee made its way to Kenya where it also flourished. So far in its historical journey, coffee has traveled and thrived from Ethiopia, and then from Yemen to the Netherlands, France, Bourbon, and on to Kenya (the country directly under Ethiopia). Quite a winding route!

A Global Effort By this time (the 20th Century) the whole world had a hand in the game. We can thank the English for bringing coffee to Jamaica via India. The Jamaican Blue Mountain varietal is the main coffee cultivar found

Where to Now? Coffee is always looking for new places to call home. Some forward thinking individuals are experimenting with coffee cultivation in the microclimates of California. Vietnam, the second largest producer of coffee (who knew?) is sharing the love with neighbors in Laos and China. While coffee grows the best in the altitudes just above and below the equator, there is some leeway, and countries previously depending on other crops like corn and wheat are considering coffee as a better investment. War ravaged countries like The Congo and Rwanda are finding healing and economic growth through coffee. Wherever it ends up in the future, I think it’s safe to say that coffee is officially here for the long-haul. And the next time you are enjoying your morning cup of joe you can think back to the long journey it took for that coffee to make it into your cup and be grateful.

About the Author: James Spano is the owner of Cup to Cup Coffee Roasters on Wilmington Island. Learn more online at or join them on Facebook. Well FED


Another hot Savannah summer is fast approaching! It is the time of year when wine lovers naturally begin drinking less of the heavier, more tannic reds and buttery chardonnays. We all know summer comes early in Savannah and the temperature has already hit 90 degrees a time or two. Recently, I have encountered many people that are tired of the same ole’ “Summer Varietals” like Pinot Grigio, Riesling or Sauvignon Blanc. Fortunately, for those of you that desire to expand your palate and be adventurous I have sought the help of a local professional for some advice. My good friend and wine expert Chris Zinaich (most people simply refer to him as “Z”) is the owner of a new restaurant, and former long time front man for Garibaldiʼs, as well as, The Olde Pink House. He has tried more wines than anyone that I know and, as in the past, he has offered his expertise on the subject of unique summer wines.


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When I first asked Z about some lesser-known summer wines he went into a 15-minute rant about Kerner. It took me a minute to figure out that Kerner is the actual grape variety. He went on and on about Kerner this and Kerner that, I could barely keep up due to the fact that he had just drank a large coffee.

It has a floral, tropical aromas and flavors with hints of apple and grapefruit.”

Clearly, Kerner is the wine variety Z is the most excited about. It is a white aromatic grape variety that is surprisingly refreshing and complex.

It has a floral, tropical aroma with flavors hinting of apple and grapefruit. Compared to Riesling the grape is much more resilient, and can be grown in less favorable conditions. It has been widely planted in its native homeland of Germany, but Switzerland and Northern Italy have been planting Kerner for centuries. Abbazzia di Novacelli from Alto Adige is an Italian Kerner available at Sage Restaurant and perfectly compliments the spicy salty combination of mussels with chorizo. A more familiar, yet still not mainstream white wine variety is Grüner Veltliner. It is a perfect alternative to Pinot Grigio or Riesling, a great food wine, and one of the few varietals that actually compliments asparagus.

Depending on where it is grown, Grüner can range from light and simple and paired with fresh veggies to bold and rich served with meats and fish. Grüner Veltliner is the national grape of Austria, and is also grown in Slovakia and the Czech Republic. Höpler produces an outstanding Grüner Veltliner and is available for retail purchase at Form - 1801 Habersham Street. If you’ve never been to Form, it is the perfect place to get expert advice on cheese and wine, then grab a blanket and watch a movie in Forsyth Park. Our final white summer variety, Vermentino is a crisp, herbaceous wine of the Mediterranean. The Antinori Family has been producing Vermentino in Tuscany for 200 years, but its roots are in the islands of French Corsica and Italian Sardegna. There are some innovators in California playing with Vermentino vines. Vermentino is inexpensive, widely available, pairs great with food but rarely requested. So, ask your waiter or wine clerk, and they should be able to help you find a Vermentino. This French/Italian white will enhance the flavors of food and will perfectly compliment seared snapper or grouper. A refreshing, versatile and inexpensive summer wine is Domaine Houchart from Cote de Provence, France. This delicious rosé goes with just about everything, but specifically grilled salmon, turkey sandwiches, burgers or fried chicken. YES, fried chicken and wine can be a match made in heaven. , Domaine Houchart rosé is perfect for picnics or an outing on a boat, available retail at Habersham Warehouse and by the glass at Sage.

La Follette from Sonoma Coast shows subtle flavors of cherry candy, persimmons and spices with a bit of sweet, smoky oak.” If you are summer grilling, Maretima Nero de Avola from Sicily, Italy is the perfect choice. It is light bodied yet still has matured red and black fruits with some black pepper it is perfect with grilled salmon or hickory barbeque. Maretima is available retail only at Habersham Beverage Center and Warehouse. Pinot Noir is always a wonderful accompaniment to a warm summer evening. La Follette from Sonoma Coast shows subtle flavors of cherry candy, persimmons and spices with a bit of sweet, smoky oak. La Follette is available in Savannah for retail purchase at Form, as well as, by the glass on the rooftop of Local 11 Ten. The Perch at Local is a cozy intimate space that allows you to enjoy the night with your date and a glass of wine. If you are on Tybee Island La Follette is available at the Social Club. I recommend sitting at the newly extended bar and trying it with the Duck Taco. Everyone knows that Savannah has some hot summers, but not everyone knows about these enjoyable wines. So instead of buying a Pinot Grigio that is indistinguishable from any other or a Riesling that is sweeter than your grandma’s tea, venture into the unknown and try one our suggestions for a picnic in the park, a night out on the town, or a barbeque on the weekend. Oh yeah, each of these wines also pairs nicely with the aroma of bug spray and citronella. Happy summer sipping!!!

Purchase these suggested wines at participating retail stores and restaurants in Savannah, Georgia:

Get the Grüner Veltliner from Höpler @ Form - 1801 Habersham Street Find the Italian Kerner from Alto Adige @ Sage Restaurant - 41 Whitaker Street Taste the Maretima from Sicily, Italy @ Habersham Beverage Try the La Follette from Sonoma Coast @ Form and Local 11 Ten Enjoy the Domaine Hourchard @ Habersham Beverage and Sage *Ask your waiter or wine clerk about Vermentino. It is widely available, but rarely requested.

Pacific Northwest Wine Dinner & Tasting with SPECIAL GUEST: BOBBY FLOURNOY

Friday 06.29 5-Courses paired with Wine RSVP REQUIRED 6PM R ECEPTION 7:30PM D INNER $70++ per person

Independence Day Crab Cake Contest

Local Chefs compete to be Crab King of Savannah! Wednesday 07.04 NOON TIL ? A DULTS $35++ K IDS $15++ LIVE MUSIC RSVP REQUIRED (LIMITED TICKETS)

Purchase Any 6 Rosés, and Receive 5% Off

It’s summer time, so stock up on your favorite Summer Wines New Rosés - All Under $20!









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B3 Bayou Cafe

B7 Bernie’s River Street

37 Whitaker St.


M-Sa: 3pm-until

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125 W. Congress St. 912.236.5464

20 E. Broughton St. 912.447.0943

21 W. Bay St.

M-Th: 11am-11pm, F-Sa: 11am-12am, Su: 11am-11pm

Casual contemporary atmosphere serving eclectic American fare. Large beer selection with house brewery.


219 W. Julian St.

13 W. Bay St.




409 W. Congress St.

M-Sa: 3pm-3am, Su: 3pm-2am

Authentic Irish pub.Weekly entertainment. Live rugby broadcasts. Limited food menu.

912.233.6136 21 E. McDonough St. Murphy’s Law Irish Pub D2

Classic casual Irish American pub. Serving large breakfast, lunch and dinner selections. Famous for nightly karaoke. M-Sa: 8am-3am, Su: 8am-2am


127 W. Congress St.

Local hotspot for weekly live shows and events. Full bar and laid back atmosphere. Call for hours


117 Whitaker St.

M-Sa: 11am-Close Su: 12pm-Close

D5 Casual Island setting with frozen drinks specialties to match the decor. Offering signature mojitos and live music.



M-Su: 5pm-1am

Intimate historic setting. Extensive beer selection with imports and domestics.

Jinx C6

D3 A3 Maxwell’s Casual intimate atmosphere. Tapas, light Traditional Irish pub with Irish singing Spacious.Three bars and large stage. fare and desserts. Extensive wine and every night. Menu features classic Regular local, regional, and national drink list. Kitchen open till midnight. American and Irish fare. shows. M-Th: 5pm-2am, F-Sa: 5pm-3am M-Sa: 11pm-3am,Su: 12:30pm-2:30am M-F: 4pm-until, Sa: 11am-until Su: 10am-2pm 109 Jefferson St. 307 W. River St. 912.349.5878 912.233.9626 117 W. River St. 912.233.1192 Mercury Lounge Moon River Brewing Co. B5 D4 Mirage D6

Contemporary Mediterranean menu. Relaxed lounge atmosphere. Regular live Intimate casual setting. Expansive bar music with no cover. with late night hookah lounge. Outdoor seating also available. M-Sa: 3pm-3am, Su: 3pm-2am Su-W: 5pm-12am, Th-Sa: 5-2:30am


M-Th: 6pm –close, F-Sa: 5pm – close

7 E. Congress St. 912.236.2281

Cozy neighborhood bar. Over 100 beers and martinis. Happy hour. Regular drink specials.

Jen’s & Friends

11 W. Bay St. 912.238.5367

Kevin Barry’s Irish Pub B4 Live Wire Music Hall


M-Sa: 7pm-3am

Large bar and American fare served in an upbeat atmosphere with servers in red cowgirl boots. M-Sa: 11am-3am , Su: 11:30am-2am


Serving Cajun, Italian, American and seafood. Cozy with full bar. Open for over 20 years. Live music every night. M-Sa: 11am-3am, Su: 11am -2am

D5 J.J. Bonerz

Casual local atmosphere. Regular live music and specials. Popular college hangout.


Part of the Club One establishment. Large video bar and dance floor. Karaoke and shows.


Unpretentious and inviting. All games free. Nightly specials.

Bar Bar

B7 Churchill’s Pub

Casual atmosphere on the river. Serving standard American fare. Famous for oysters. M-Th: 11am-12am, F-Sa: 11am-3am, M-Su: 5pm-3am Su: 11am-2am 115 E. River St. 912.234.6953 301 W. Bay St. 912.233.6411 14 N. Abercorn Ramp 912.236.1827 Congress Street The Distillery Circa 1875 D2 G2 D5 Social Club 21 craft brews on tap. Classic Large outdoor bar and patio. Relaxed yet Over Classic Parisian bistro setting. Gastro tavern setting. Serving lunch upbeat atmosphere, with occasional live historic pub offering authentic French fare. music. There are 2 indoor bars, with big and late night fare. Extensive wine selections. screen tvs, pool tables, dart boards, and a M-Th: 11am-1am, F-Sa: 11am-3am, M-Th: 6pm-10pm, F-Sa: 6pm-11pm foosball table. Su: 12pm-9pm Open Everyday 11am-3am 912.443.1875 48 Whitaker St. 912.238.1985 416 W. Liberty St. 411 W. Congress St. 912.236.1772

Bay Cafe

map on pg. 48

Historic District

C9 AVIA Lounge C4 Located inside the AVIA Hotel. Chic Intimate and casual local pub. Outdoor lounge with resident mixologist. Offering seating available. Pet friendly. fromage and charcuterie menu as well. M-Th: 4pm-11pm, F-Sa: 2pm-12am, M-Sa: 4pm-3am Su: 4pm-10pm 912.349.0525 17 Lincoln St. 912.233.2116 14 Barnard St.

Abe’s on Lincoln

H B iast r o Gruiicd eD i st r i c t

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


74 26

Well WellFED FED

C3 Rail Pub


Retro on Congress

Peg Leg Pete’s

Taco Abajo


Su: 12:30pm-12am

1801 Habersham St. 912.354.8288

M-F: 11am-7pm, Sa: 11am-6pm


8 East Broughton St.

map on pg. 56

Midtown Southside

39 Montgomery St.

10 East Broad St. 912.927.9757

11215 Abercorn St.

Sports Bar atmosphere with varied selection of standard American fare. Large selection of beer and liquor. M-Sa: 3pm-3am, Su: 12:30pm-2am 13051 Abercorn St. 912.921.2269

M-Th: 11am-1am, F-Sa: 11am-2am, Su: 1pm-1am

Leagues Monday-Thursday. Large spacious environment. Lots of tables. Menu includes standard bar fare.


11432 Abercorn St.

Southside Billiards Club L2 Tailgate Sports Bar


Coach’s Corner L3 D12 Dew Drop Inn Large selection of standard American Cozy local bar. Long happy hour. Darts, fare and bar food standards. Daily Texas Hold’em, and Karaoke. specials. Spacious sports bar atmosphere. M-Th: 2pm-11pm, F-Sa: 2pm-2am, M-Su: 11am-12am Su: 12pm-9pm

7360 Skidaway Rd. 912.925.5398

B8 Sandfly Bar & Grill K10 Although not actually a bar, this carryout Casual local sports bar atmosphere. Menu includes standard American bar wine and gourmet foods shop has fare. become well known for its affordable selections and monthly wine dinners. M-F: 11:30am-2am, Sa: 3pm-2am,

Bar Food


M-Tu: 5pm-2am, W-Sa: 5pm-3am, Su: 6pm-2am

912.480.9050 217 1/2 W. Broughton 912.231.0888

Su-W: 11am-12pm, Th-Sa:11am-3am

M-Sa: 5pm-3am 109 Broughton St. 912.349.5100

D4 Tantra Bar & Lounge


nights. M-Sa: 1pm-3am

Contemporary lounge club atmosphere. Large underground pool hall and bar. Sushi and tapas. Regular shows and Spacious and contemporary with an edge. Large drink selection including mexican beers. popular open mic.

H8 E8 Capones Billards French and Asian influences. Casual and Spacious billiards bar and grill. Large late night menu . Lunch specials. Drink intimate bar setting.Wifi available. specials. M-Th: 3pm-1am, F: 11am-2:30am, M-Sa: 4pm-1am Sa: 3pm-2:30am, Su: 3pm-12am 912.335.5956 4523 Habersham St. 912.354.4848 1100 Eisenhower St.

G6 Casual English pub with classic historic setting. European influenced pub fare and specialties. M-Th: 11:30am-12am, F-Sa: 11:30am2am, Su: 11:30am- 10pm 912.233.3156 245 Bull St.

Six Pence Pub

314 Williamson St.

W-F: 5pm-3am, Sa: 5:30pm-3am, Su: 5:30pm-2am

912.994.2291 309 W. Saint Julian St. 912.527.6453

designated smoking section in downtown.

D1 D4 Rogue Water Casual, easy going atmosphere that ocTwo story historic loft with a relaxed atmoHistoric dive bar. Regular drink specials. In City Market. Nightly specials. Beer casionally features live music. Equipped sphere that features intimate indoor and Limited menu. Free wings happy hour pong. Live entertainment. with a full bar, large flat screens, and a outdoor seating and a full bar. on Friday. dance floor. M-F: 11am-3pm, W-Th: 6pm-9pm M-Su: 5pm-until M-W: 3pm-3am, T-Sa: 1pm-3am F-Sa: 6pm-10pm M-Sa: 5pm-3am 912.232.5778 206 W. Saint Julian St. 912.238.1311 405 W. Congress St. 912.544.0371 125 W. Congress St. 912.349.1549 38 MLK Jr Blvd Saya Lounge Seed Eco Lounge Rooftop Tavern Savannah Smiles D4 C3 B2 D2 in City Market Casual yet intimate atmospere, with a full Dueling Piano Bar Casual intimate atmosphere. Modern bar with daily happy hour and drink Festive casual saloon atmosphere. Duel- bar and a lounge area laid out with couches. Eco-friendly bar serving Dance floor with a varietal mix of music, specials.Weekend DJ for dancing and only contemporary specialties. ing Pianos. Popular for special occasions Tuesdays and Thursdays are Salsa dance

Pour Larry’s

map on pg. 48

Historic District C3

A3 Pinkie Master’s H7 A classic dive bar thats been open for Recently re-opened under new Traditional Irish pub that carries all Irish management this dive bar features more than 50 years, Pres. Jimmy Carter whiskey available in the state of GA, occasional live music and karaoke nights gave a speech while standing atop the occassionally features live Irish music. bar on the behalf of his friend and the as well as nightly drink specials. original proprietor “Pinkie” Masterpolis. W-Sa: 5pm-Till Close M-Tu: 4pm-Cl, W-Sa: 3pm-3am M-Sa: 5pm-3am 303 W River St. 912.238.0447 318 Drayton St. 912.898.9001 42 Drayton St. 912.856.8076

O’Connells Irish Pub

H i st o r i c D i st rBiacrt G u i d e


Relaxed island atmosphere. Specialty pizzas, whole or by the slice. Low card menu, wraps, and more. M-Su: 11-12am map on pg. 24 1213 Hwy. 80 10 Tybrisa St. 912.786.5900

Historic District

N9 Huc-A-Poos Bites/ Booze H6

Live entertainment of Friday and Saturdays.The only bumper pool table in Tybee. Limited bar menu. Mo-Sa: 12pm-3am, Su: 12:30pm-3am

1517 Butler Ave. 912.786.5506

M-Sa: 10-3am, Su: 12:30-3am

Serving breakfast items alongside sandwiches and standard bar food. “Coldest beer in America”

N9 Doc’s Bar and Grill

1603 Strand Ave.

Flying Fish Bar & Grill B5


M-Sa: 12pm-3am, Su: 12:30pm-3am

Tybee Time N10 Sports Bar.Voted best daiquiri 20042009. 10 different daiquiri machines. Thirteen TVs.

140 J Mercer Blvd.

M-W: 4pm-Late, F-Sa: 12pm-Late, Tu-Th: 2pm-Late

complete and current listings. However, we could always use YOUR

J Mercer Blvd. 912.898.5624 348 Johnny Mercer Blvd.

C5 To our Readers: Well FED continues to strive for the most


M-F: 11am-2am, Sa: 11am-3am, Su: 11am-12am

Island Daiquiri Cafe

Large selection of casual American fare. help! If you find that your favorite establishment is not listed or Spacious with outdoor seating. Live needs correction, please contact us. All emails regarding additions music and special events.

Molly Maguire’s


M-F: 2pm-2am, Sa: 4pm-3am

Please email all submissions to:

Su-Th:11am-10pm, F-Sa: 11am-11pm and corrections will automatically be entered in a monthly drawing 221 J MercerBlvd. 912.898.0852 216 J Mercer Blvd to receive a Free Gift Certificate to a restaurant of our choice.



C4 Island Sports Bar & Grill C4 Casual local bar that offers standard Sports bar in a relaxed, casual atmosphere American fare in a spacious setting has big screen tvs, full bar, and a food menu that offers traditional bar food. with pool tables and dart boards.   

map on pg. 62

Wilmington Island

Britannia Pub

Large British theme pub. Outdoor seating. Large group accommodations. Happy hour specials.

To Business Owners: Listings in the Dining and Bar Guide are always 100% FREE. If you would like to be included, please call, fax, or email with your information to have your listing created. -Did we print incorrect information for your business? Do you need to update your listing? If so, we would be more than happy to update your information for print in the next issue. If you would like to update, change, or remove your listing, pleas contact Well FED via email at:


M-F: 11am-2am, Sa: 11am-3am, Su: 12pm-12am

Dance music, food, karaoke, and reasonably priced drinks.     


Casual, intimate atmosphere. Popular with locals. Serving American fare and seafood selections. Tu-W: 5pm-10pm, Th: 5pm-11pm, Tu-Su: 11am-11pm F-Sa: 5pm-12pm 7906 Hwy 80 912.349.0725 4 Wilmington Island Rd. 912.897.2009

This dessert bar offers items such as double cheesecake, keylime pie, sour cream lemon cake, chocolate ganache, in addition to martinis, beer and wine.

912.786.7707 725 1st St. Cocoa’s Dessert Bar D4

Full Bar with Karaoke on Friday and Saturday nights. Open Mic Night every other Thurs. Daily Lunch Specials. M-Su:11:30am-3am

Seagrass Grill & Saloon H9

North Beach Bar & Grill H10 Quarter Sports Bar and Grill

M10 H9 Rock House Bar & Grill N9 Sand Bar Darts, Poker, foosball. Large selection Burgers, seafood, tacos, and big burSports bar serving standard casual fare. ritos served in a spacious sports bar Mix of American and Caribbean flair. of sandwiches and paninis. Sushi on Seafood selection includes oysters and atmosphere. Live entertainment and Daily specials and homemade desWednesdays. snow crab legs. serts. Live Entertainment. Karaoke. M-Th: 5pm-3am, F-Su: 3pm-3am M-Su: 11am-10pm M-Sa: 4pm-3am, Su: 12:30pm-3am M-Su: 11-3am 912.786.8304 1512 Butler Ave. 1516 Butler Ave. 912.786.4442 33 Van Horne Ave. 912.7868966 601 1st St. 912.786.7176

map on pg. 62

Tybee Island


H i st o r i c D i st rB iacrt G u i d e

Well FED


Sund ay July 1st

Tickets available online for $30 each. $25 Discount tickets also available at The CrabShack and Register Law Firm

Sunday July 1, 2012 at 11am the Tybee Floatilla "Will Float for History" to raise money for the Tybee POST Theatre and Tybee Lighthouse. We will meet at Alley III on the Back River and float to The Crab Shack. All participants will recieve a entry wrist band which you MUST wear in order to participate and a koozie upon registration. You will also recieve a free t-shirt after the float at The Crab Shack. This event is limited to the first 250 participants, so REGISTER TODAY!

A very special thank you to all of our sponsors

Pack the Park for Charity Wednesday, June 13 @ 7pm

Tickets on Sale at Register

Only $5



Well FED Savannah June 2012