View
216
Download
0
Category
Tags:
Preview:
DESCRIPTION
Feed.Eat.Drink. The area's largest food, dining, and healthy living magazine with the most comprehensive dining and bar guide.
Citation preview
VO
LUM
E 1
ISSU
E 12
feed. eat. drink.Th e L a rgest DI N I NG & BAR GU ID E covering Savannah & the Islands
MAPS Details
Descriptions
OVER300LISTINGS
TakE ONE! IT’S FREE!
Live Musical PerformancesFamily and Pet FriendlyParent WorkshopsCooking Classes
A Free Outdoor FestivalGardening Lessons
Food VendorsExhibitors
GARDENING | RESTAURANTS | RECIPESiN EVERY iSSUE:
48 WHITAKER ST. SAVANNAH 912.443.1875 CIRCA1875.COM
35
45
15
differentvodkasbottledbeersbeerson tap
School’s in session.
38 MLK JR BLVD.912.349.1549
DOWNTOWN 402 MLK JR. BLVD 912.292.1656
LIVE LATIN
JAZZEVERY FRIDAY
6-9PM
SAVANNAH ’ ’S ONLY AUTHENTIC CUBAN
Best Mojitos in town!
www.ran
choaleg
recuban
.com
CUBAN
RESTAURANTCUBAN
RESTAURANT
brasserie529.com
Casual,
912.238.0045529 East Liberty
yet Refined.
French Cuisine and Spirits
250-350
with Brian Torres and Sky Hoyt
Stone
Affordable cutting edge technology:
- Monitor your business remotely in real time
- Turn Tables Faster with the Handheld Device
- Integrate with Social Media
- 24/7 local support
www.one-stop-it.com
Call 912.257.4030Free Demo
Point of Sale
Contents: october2011
DrinkLocal Spotlight Coastal Empire Beer Co. : Savannah’s NEW local craft brew
74
The 411 on POS POS: Not quite what youthink...it’s so much more.
18 Sustainably Delicious 7 tips to improve the hospitality industry’s environmental effects.
21
FEEDGardening Fast Food vs. Slow Food
Water Conservation Find out why it’s important and how to do your part
12
15
The Well FED Pet Choosing a chew for your dog
27
EatKeep on Truckin’ An interview with Green Truck Pub’s owner, Josh Yates
44
The Spice of Life Restaurant Feature: Rancho Alegre Cuban Plus Recipe for Ropa Vieja
48
SpECial aDDition : HoSpitality inDuStry FEaturES
The BAR GUIDE the most comprehensive list of bars, from Downtown to the islands.
77
From Food to Fuel Cooking oil and it’s journey from restaurant to refueling.
24
MapS. DEtailS.
DESCriptionS.
New Listings
pg. 53
Dining Guide
pg. 32
912.349.6264
jewelry
www.efiehandmade.com
Creative, Inspired, Unique,Custom Jewelry
The PERFECT Holiday GiftSHIPPING & LOCAL DELIVERY AVAILABLE
08 | Volume 1 Issue 12 | Well FED
Well FED magazine is a free monthly publication distributed by Well FED Savannah™The articles and opinions of contributing writers are not necessarily the opinion of this publication. Well FED welcomes both editorial and photographic submissions. Unsolicited materials received will be treated as intended for publication and are subject to the publisher’s unrestricted right to edit or comment editorially. Advertisers are legally responsible for use of logos, trademarks, and content used in advertisements. While we aim to always have correct and current information, Well FED assumes no responsibility for errors and/or omissions, which should be viewed as unintentional. If you find we have printed any incorrect information, please contact Well FED to have the correct information printed in the next issue. No portion of this publication may be copied or reprinted without the expressed consent of the publisher.
FEED EAT DRINK
- Rene Teran
What does it mean to be a sponsor? Or a contributor? How does that definition differ from, say, a partner? Over the past few weeks, I have learned quite a bit about all of the above. I learned that sometimes they are as interchangeable as common currency. I also learned that sometimes they can turn out to be so much more.
All too often, those with the blessings of wealth or power can easily and sometimes quite carelessly bestow upon others, gifts and other charities without even batting an eye. Sometimes these generosities can be great in amount and scope. Then sometimes these generosities are not actually acts of kindness; but rather, financial transactions, that were done with the intention of acquiring something in exchange for this act of “generosity”.
With that said, while the above most surely happens in today’s world; it has been so refreshing to find that there are still those among us who are no stranger to a genuine act of kindness.
I’m speaking of all those individuals, businesses, and organizations, who over the past few weeks have been so supportive of Well FED and our endeavor that is the 2011 Savannah Food Day Festival.
Those who have so little and continue to give so much. They have given their confidence: in an endeavor that has yet to even prove itself. They have given their hard earned profits: to a small fledgling magazine and entrusted within them, their hope and belief that individuals can make a difference, no matter how big or small. They have given their time: It has been the busy business owner, the mother already stretched thin, the new father, the struggling student. All these people have given to the cause. All these people made the choice: that what they wanted to do with what little free time they had, with what little extra funds they’ve saved- they wanted to give it away.
Some of the contributors to the festival were companies that are quite large. Yet, it was not the size of the check that mattered. Instead, it was the amount of time that these business owners were willing to give to us. It was the consideration and respect that is all too often forgotten, that was bestowed upon a young man with a big idea.
-These people were willing to listen. They were willing to believe. They were willing to take a chance.-
As we also approach our one year anniversary of Well FED Magazine: I would like to say to all of you who have sponsored, contributed, volunteered, worked, and partnered with us over this past year and more recently with the Food Day Festival:
I promise to you that I will never forget to listen, to believe, to take a chance, on returning the favor; not only to you, but to others as well. I will forever be in your debt and I plan on paying it forward for the rest of my life. Thank you all for reaffirming to me, that Savannah is the place where I shall call home.
Publisher's dish
Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.
Publisher Rene Teran
Contributing Writers Kelly LockamyMargosia JadkowskiJennifer JengAntoine GedroycEd HoffmanMaggie & John GranquistDavid Ginilliat Katelan Cunningham
Creative DirectorWhitney Johnson
Contributing Artists M’Elena HolderMurphy Basore Roque JeanKatelan Cunningham
DistributionBryson JohnsonSarah ShattlsDavid Wanzie
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) 480-0241
www.wellfedsavannah.cominfo@wellfedsavannah.com
acebook!Follow us on
Contributing PhotographersWilliam Chambers
Thanks for everything...
Accounts Jennifer RestivoJennifer Gedroyc Kelly Nelson
witter!
Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.
for a chance to win prizes! Please Recycle this Magazine!
Using fresh, organic, and localingredients to create healthy gourmetdishes you can enjoy at home
or to cater any special eventincluding family get-togethers,
business meetings, weddings and parties....
912.898.2131Whitemarsh Plaza
4700E Highway 80Ewww.thriveacarryoutcafe.com
THE AREA’S ONLY Certiied Green Catering Service
Saturdays 9am - 1pm
EBT accepted& DOUBLED
Fresh Vegetables, Eggs, Honey, Chicken,
Pork, Beef, Bread, Pasta, Baked Goods, Coffee,
Plants and more!
Ogeechee River co
f f e e c o m p an
y
now serving breakfastand lunch
artisan roasted coffeein habersham village
4517 habersham streetopen 7 am to 7 pm m-f / 8 am to 6 pm sat.
www.ogeecheecoffee.com
Everyday 7am
til 10pm
100% fair trade and organic coffee and espresso, house made baked goodies, fresh smoothies
fresh, light fare using local harvest served until 9:00pm
music, poetry, indie films... check website for schedule www.sentientbean.com
free WiFi
located at the south end of Forsyth park, across from the tennis courts
Since 2001
Brewing Coffee and Community
912.232.444713 e. Park Ave.
Savannah, GA 31401
Visit our all Organic Deli
SMOOTHIES
JUICES
FRESHSANDWICHES
PREPARED
SALADSBY THEPOUND
1102 Bull Street 912.236.4703
Gourmet
Gelato
Panini
and
CoffeesEllis Square
IN CITY MARKET912.234.2344
We are 100%ORGANIC
FEED> Sustainability in the hospitality industry? Learn more starting
on page 18.
Image Credit: Jennifer Jeng
Wait, what is slow food?First it might be helpful to describe what slow food is NOT. Basically, it’s called “fast food.” It can be found in most towns, cities and nearly every highway exit. Often, it is a place where you don’t even have to get out of your car; you interact with a disembodied voice and then with a person through a tiny window for less than two minutes. Finally, you race off to your destination while wolfing down your purchase. These places are available around the clock, there are no dirty dishes or cutlery to wash and when you’re done, it is simply thrown away (often you’ll see evidence of these meals along the roadsides). Although fast food is always convenient, ultimately it came from factory farms and industrialized agriculture. The meals are processed in a factory; the food is sent down conveyor belts to be chopped, ground and packaged into plastic containers. Then these convenient packages are transported from across the country and even across the globe where few or no environmental regulations or workers rights exist (if they do, are rarely enforced). Once they get to the fast food restaurant, they are put on an assembly line much like you’d see in any factory. The workers are generally poorly paid, bored with doing unskilled labor, and so disconnected from this lifeless food that there is little or no pride in the final product. There is no regional diversity in this product that a local employee could even take pride in or identify with on a cultural
level: Fast food burgers and fries are the same whether you’re in North Dakota or South Carolina. Now contrast that too familiar scenario with what is known as slow foods. This fare can be found in any town, city or country home, a few wholesome cafes, and many high-end restaurants. I have yet to run across one on a highway exit or one that has a drive-thru. The ingredients of slow foods come from sustainable regional farms and nearby organic gardens. The produce arrives at the destination intact, where it will then be processed by skilled hands, wielding their craft with sharp knives and a pride in what they’re creating. The humanely locally raised meats are often delivered by the ranchers or ranch-hands themselves who come with details of the free-range lifestyles these animals enjoyed. To access this final product you must sit at a table, interact with the wait staff, family or friends, use ceramic plates, bowls, and metal cutlery that will then be washed and reused countless times. If at a home, you’d be with friends or family, chopping and cooking the foods that were gathered from field, garden, produce stand or the Forsyth Farmer’s Market.
Slow it Down, Bring it home
Slow-down, you eat too fast, you gotta make this flavor last, just kickin’ back the mashed-taters, lookin’ for slow-food and eatin’ gravy….
(read this to the tune in your head of Simon & Garfunkle’s hit song)
12 Well FED
Perhaps your meat came from the locally owned health food store, Brighter Day, or the Savannah Food Co-op that both buy from sustainably managed local ranches and farms. The meals themselves are a reflection of local culinary traditions; recipes passed down through the generations and shared with newcomers. For example, the shrimp and grits you have for breakfast in coastal Georgia would be next to impossible to find in Iowa. The food of this second scenario definitely takes time to plan, gather and prepare. It requires organization of people, initial research to source the foods, and a pleasant place to enjoy the outcome of all this effort. However, that doesn’t mean it has to cost a lot. Slow Food International designated September 17th as a day for a Slow Food $5 Challenge event - inviting individuals, families and organizations around the world to host slow-food meals that cost less than $5 per person. Savannah has a local Slow Food chapter that you can join by going to SlowFoodUSA.org, and linking to the local chapter page. In this way you’ll be kept in the loop when Slow Food events are planned here in Savannah. Another event that I hope you all will turn out for this month is Food Day, October 22. The official Food Day Festival 2011 guide is printed in this issue of Well FED, so turn to those pages when you’re done here, and please plan your day accordingly. The Savannah Urban Garden Alliance (SUGA) will be there with workshops on composting and water conservation, healthy cooking, and gardening. SUGA’s vision and mission are fully aligned with the principles behind Slow Food and Food Day. Our vision: Providing access to local healthy food one garden at a time. Our mission: SUGA is cultivating a healthy gardening movement in Savannah communities through outreach and education. Please consider joining SUGA’s facebook page to stay informed on gardening, food classes, and events that we sponsor. We are also found at www.SUGAcentral.org. Folks, it’s time to take a hard look at our lifestyles of convenience; to stop looking for the cheapest price rather than quality and integrity. My friend, David Malpass, who has introduced the Transition Town Initiative to Savannah (find it on Facebook) coined
the following phrase: “Consumption is the habit of convenience.” Our culture is addicted to convenience. Convenience leads to more consumption; over consumption leads to disconnection. The convenience of fast food leads to the disconnection of where our food came from, who prepared it, how it was grown, and the reason for why we should even care. Certainly there are times when it’s essential to have something quick to eat. One thing I’ve done to help during the hectic work week is to plan some meals and prep the ingredients on a leisurely Sunday afternoon. Likewise, bagged lunches can quickly be assembled with last minute additions of left-overs, fresh salad, or sandwiches. Having a healthy nut mix or protein bar in the glove box is another way to forgo pulling through the drive-thru in a moment of weakness. We live in a time of economic insecurity, a broken food system, climate changes, an obesity epidemic (up 214% from 1950-2000!)*, and a cancer epidemic (up by 55% since 1950.)** In our electronic era we spend a large part of our waking hours in front of a TV and/or computer. Screen time is out of control: 8 hours for adults and 6 hours for kids ages 8-18 (not including school-work related computer time.) We need to get back to basics! Much of this imbalance can be addressed by changing our dining lifestyle. This can be accomplished by gardening, buying from local farms, cooking wholesome meals, and being active with family and friends. Consider getting involved in worthy causes in your community that you can feel good about, using your time to make the world a better place, one community at a time.
Photo Courtesy of Slow Food Savannah
*http://www.livestrong.com/article/384722-how-much-have-obesity-rates-risen-since-1950/ **http://kidshealth.org/parent/positive/family/tv_affects_child.html
*FREE ESTIMATE*
Residential and Commercial
Unique Affordable Eco-friendlyEvent Planning Options
912. 596. 7104www.simplysavannahevents.com
weddings & special occasionsSimply Savannah Events
Water efficiently—Perhaps the easiest way to water efficiently is to only water when needed: use a rain gauge (free in Savannah’s outdoor water conservation kits) or a moisture sensor to judge if plants have received enough water from rainfall, and look for signs of moisture stress like wilting. When you do water, be sure to water deeply at the roots rather than spraying the whole plant. This will get more water to where it’s needed, prevent shallow rooting, and cut down on disease like tomato blight and powdery mildew. Drip irrigation can also help you water at the root, and use 30-50% less water than sprinklers. By simply following the Outdoor Water Use Restrictions you will cut down on water lost though evaporation.
Use alternative water sources— For each square foot of collection area, 6 gallons of water can be collected from 1 inch of rainfall. Using a rain barrel to collect roof water can provide a significant supplement to your groundwater use for irrigation, and can be hooked into a drip irrigation system. Condensation from air conditioners and dehumidifiers can also be a supplemental source of water. Though it is a larger commitment than a rain barrel, a greywater system to recycle shower or faucet water could be right for your home.
Put the right plants in the right place—When selecting plants, choose native species or heirlooms that are better suited for our region’s climate and soils. Be sure to arrange plants in your garden based on their water and light needs, with partial shade plants on eastern exposures, and moisture-loving plants at the bottom of any slopes. By grouping plants based on their water requirements—high, medium, or low—you can irrigate more efficiently by targeting the groups’ needs.
Add organic matter—Our sandy soil naturally have low organic matter, so we need to amend it. Mixing 3 inches of organic matter, such as compost, into your soil will not only provide nutrients for your garden, but will also help the soil hold moisture longer. Mulching will further help soils retain water: apply 3-5 inches of mulch (try hay, pinestraw, or bark mulch) under the canopy of plants or on the entire area of the bed. As the mulch breaks down and is incorporated into the soil it will continue serving its purpose, holding moisture and feeding plants.
The idea of water conservation may seem out of place in a city like Savannah which is at the mouth a river draining over 6,700,000 acres, surrounded by tidal marshes, and striped with canals. But the truth is that Savannah, along with the rest of Coastal Georgia and the Low Country, is at a critical point in its water management—if we do not use less water, our groundwater supply, the Floridan Aquifer, will be progressively contaminated by saltwater. Once salt-contaminated water reaches our wells, closure of the wells is inevitable. In 2010 our neighbor Hilton Head Island closed two more wells, making six closed in total, which is half their well system. Closing wells in Savannah will be a cost we all share. It’s not all gloom though. If we take steps to use our water resources more efficiently and more thoughtfully, this can all be slowed or avoided. While this problem is being addressed by the city, we all have to start conserving water. Water is a common resource, shared by our community: our right to access it comes with the responsibility to conserve it. Luckily the City of Savannah has many programs to help you conserve water in your home and garden through the Water Resources Bureau’s Environmental Affairs Office such as waterSmart Gardening.
waterSmart GardeningThe waterSmart concept isn’t about sacrificing the beauty, health, and productivity of your garden. No one is saying to let your garden shrivel in the summer sun, or to fill your yard with cacti. It is about giving the plants what they need to be healthy without wasting water and money. These simple tips will help you garden more responsibly and save money on your water bill while you’re at it.
Conserving Water in Your Garden By Margosia Jadkowski
1
2
3
4
Well FED 15
Photo by Nick Wilhelm Photography
To help you water more efficiently, the Water Resources Bureau offers outdoor water conservation kits to City of Savannah Water customers at no cost. These kits are a free, easy way to curb your water use and include a stop-flow hose nozzle, a faucet aerator, and a rain gauge. To take a larger step, consider a rain barrel for collecting runoff from a roof, or a composter to reduce water used in garbage disposals, and to produce free compost for your garden. Rain barrels and composters will be sold at a 55% discount in a one day truck load sale on October 22nd at the East Broad
St. Elementary School as part of the Food Day Festival. Workshops on using the rain barrels and composters will be taught during the festival.
To find out more about waterSmart gardening, to request a free outdoor water conservation kit, or to learn more about any of the Water Resources Bureau’s programs call 912-651-6943 or email mjadkowski@savannahga.gov. Margosia Jadkowski is the Environmental Services
Planner for the City of Savannah’s Water Resources Bureau
Environmental Affairs Office. Originally from Maine, her
background is in geology and sustainable agriculture.
Know Your Days.No watering between
10 am & 4 pmEven number addresses water on Monday, Wednesday & Saturday.
Odd number addresses
water on Tuesday,
Thursday &
Sunday.NoWateringFridays.
what does it take to make a restaurant environmentally friendly? here are some easy-to-implement tips for running a “green” restaurant.
Deliciously organic sweet Georgia peaches, freshly picked heirloom tomatoes, locally-raised Hunter Cattle—all combined into a tantalizingly delicious culinary creation. It seems so easy to “green” a restaurant, just send out your chef to buy the best local ingredients at the farmers market and viola! Right? If only it were so easy, the restaurant industry wouldn’t be one of the most resource dependent industries in the United States.
As a worldwide industry, with close to a million establishments just in the US, restaurants are truly taste shapers – setting examples for consumers and promoting culinary trends. However, while setting design, service, and taste trends, this sector also creates a significant environmental impact.
On average, a restaurant produces 50,000 pounds of trash per year, uses more than 2 million gallons of water a year, and consumes more energy per square foot than any other sector in the US. The good news is that the industry has begun utilizing its considerable influence to initiate a more eco-friendly business model –promoting new social and environmental consciousness.
But adding sustainable operations to restaurateurs’ plates doesn’t come easily. Their plates (pardon the pun), are already filled working to provide the good eats, topnotch service, and perfect ambiance that define a restaurant. Getting customers and staff to embrace the sustainable difference takes a lot of vigilance and know-how. According to Pat Maher, the American Hotel and Lodging Association’s Green Guru, having dedicated people on the ground promoting sustainable initiatives and managing change is the key ingredient to success.
Whether the restaurant is a tiny
takeout counter, a fine-dining establishment, or even the banquet department at a hotel, dedication and support from employees and guests can mean the difference between greenwashing marketing ploys and a successful
sustainable operation.
As restaurant owners know, providing examples is a great way to train and engage staff. How? Think of staff tastings, having servers try the specials and new dishes so they’ll better know how to describe them to customers. The same tactic can be used to exemplify how sustainable operations can make a difference.
18 Well FED
•Pedal Operated Faucets: We all know how hectic a kitchen can be - and cooks and servers often have both hands full - so a foot operated pedal at the dish station and hand sink can prevent water wastage.
•Simply Turn it Off: Whether it is leaving the water running through your steam kettle or pasta cooker, water conservation can be as simple as remembering to turn the valve.
•Reuse Water: Say you do forget to turn a valve and end up filling your steam kettle to the brim, use the extra water for other equipment or dump it into the mop bucket for cleaning.
As you can see, there are many different ways to “green” a restaurant. Although it is great to see sustainability showcased through the food, beverages, and design of a restaurant, it is the small things that go on behind the scenes everyday that can really make that first difference. A sustainable restaurant can look like any other restaurant.
it just takes hard work & dedication from employees and the understanding of guests to
go from being simply delicious to sustainably delicious.
Here are some easy to implement changes collected from sustainably-minded restaurants and the food and beverage departments at several Marriott Hotels and Resorts, including the Marriott Savannah Riverfront:
• Remove the Bread Basket: Mmm...bread baskets filled to the brim with warm, soft, deliciously golden rolls... sounds good doesn’t it? Sadly, most of these rolls are never consumed and find their new home in the kitchen trash can after just a few short hours of life. Stop the automatic bread offering and make service more personable by offering a different selection of breads from a platter and serving seconds on request.
• Not cooking? Turn off the hood: Commercial hoods are powerful pieces of equipment and can be your HVAC systems worst enemy, sucking up all the cool air your air conditioner worked so hard to produce. Be kind to it, and your bottom line, just flip the switch.
• Paper Straws: Americans use 500 million plastic straws a day, which all end up in a landfill and take hundreds of years to degrade. Paper straws offer an affordable alternative and memorable experience for guests.
• Low-Flow Spray Valves: Installing low-flow pre-rinse spray valves is an easy, cost-effective way to reduce water use without hampering cleaning power. You can also install faucet aerators in bathrooms and non ware-washing sinks to further water conservation.
Jennifer Jeng graduated from the Cornell School of Hotel Administration and recently completed her Masters of Art in Design for Sustainability at SCAD. She has worked for various hospitality companies
including Leading Hotels of the World and Starwood Hotels and Resorts.
For more information on how to run a green hospitality business please visit:www.greenlodging.blogspot.com.
start with visible, tangible, and easy changes that clearly show employees how they
are making a difference.
Well FED 19
EXPERIENCESouthEast Asian
Cuisine Like nowhere else
in Savannah
Our doors are always open
24/7
FREEWifi!
7202 Abercorn St.Savannah, GA912.356.5877
2019 Habersham St. 912.231.0563
“Eat Well, Love Much,
Laugh Out loud”
WINNER OF THE 2011 SOULFOOD
SHOWDOWN!
TraditionalMediterranean
Fastfood
7400 AbercornSavannah,GA
Fresh and TastyShawarma
SandwichesKabobsFalafel
HummusSaladsSalads
Dessertsand more!
912.692.8988
When most of us go to a restaurant, we expect to relax, have a nice meal delivered promptly, just as we ordered it with reasonably courteous service, right?
Most of the time we do not even consider all of the coordination, skill, and timing that goes on behind the scenesw to deliver our dining experience. Running a successful restaurant is more of an art than a science and the restaurant POS has become the central technology player that pulls it all together.
by Antoine Gedroyc
So what does POS Stand for? No, it’s not what you’re thinking! “POS” stands for Point of Sale and refers to a handheld or stationery touch-screen device that we see servers huddled around in restaurants and bars. From recording your order, to making sure the food is cooked and delivered at the right moment while making payments a breeze; it has vastly improved the overall customer experience. It also helps restaurants manage inventory, reduce theft and can even integrate with mobile devices, websites and more.
At one time or another, we have all experienced one of the many situations that can make going out to dinner a complete nightmare. Such as waiting too long for your order – What could be more disappointing than that? Perhaps you’ve been drooling over the thought of your steak arriving medium-rare only to find that it’s well-done. A worst case scenario might be a trip to the ER because the chef didn’t get the message that you’re allergic to onions. These are only a few of the disastrous dining situations that a POS system can help restaurants avoid.
Well FED 21
The boTTom line:
A POS system helps businesses run more efficiently and safely by reducing all those mistakes, errors, and misunderstandings that can turn your perfect night out into a total disaster. However, nothing will ever replace the pleasure of having a great bartender or server who makes everyone feel special. Combined with a creative menu and a great atmosphere and staff, this constantly evolving technology is here to make our lives easier – not to replace those human interactions that can make our dining experiences even more memorable.
Back in the day…
Back in the days of “pen and paper”, a waiter would come to your table, scribble your order on a shred of paper, and give that “ticket” to the kitchen to prepare it. This old school system works okay until the place gets slammed and major details of an order are forgotten or bad handwriting gets in the way. Your food or favorite cocktail can get lost in translation. The POS system allows servers to send orders directly from the device to the right area in the kitchen. If the system is set up correctly, they are prompted to check every detail, such as temperature, sides, etc. Cooks no longer complain because they’re not sure how to prepare your filet mignon or delicate piece of salmon. If food must be sent back to the kitchen, not only is it a disappointment to customers, it is also a huge loss for restaurants; so anything “out of the ordinary” (called modifiers in the POS world) such as the NO ONION option, is printed boldly on the kitchen’s ticket –reducing potential errors and misunderstandings.
Pro-active technology.
POS technology is always improving; some systems now send alerts to owners and managers when something isn’t being done correctly. For instance, if a table hasn’t been cleared, a check has been sitting on a table for too long, or maybe customers are waiting too long between courses – the staff gets an alert, which allows them to take care of the problem before it really becomes a major issue.
The dreaded “split-check” is a hassle for both waiters and customers. There may be a large group eating together, ordering bottles of wine and sharing appetizers, and when it’s finally time to go – the check must be split three or four ways. Without a good POS, it’s a tedious process that can slow down the whole line and can quickly turn into a nightmare. Many bars and restaurants don’t even offer the option of splitting the check, just to avoid the issue all together. An efficient POS allows the staff to split an entire check in a few easy steps; including a bottle of wine, or any other item on the menu.
Integrated loyalty programs, such as gift cards, online ordering, and social media are some of the many other features that can make the lives of owners, staff, and of course, customers, a lot easier. It allows you to order your favorite foods from home or the office, easily use frequent-diner programs, and receive automatic social media updates. These are just a few examples of how POS technology can improve your experience and make it more personal.
What’s next for Pos?
In a hi-tech world filled with hackers who can use viruses, key-loggers, malware, and many other illegal means of obtaining personal information – it is of utmost importance to feel safe using “plastic” to pay for a night on the town. A well maintained POS system not only allows staff to take your order at your table, send it directly to the kitchen or bar, but also takes payments without leaving your sight. Another advantage of POS is that it allows bartenders to start a tab without having to keep your card behind the bar. Additionally, the greatest implement of POS I have seen thus far is that there are actually mobile apps that allow you to place an order, pay for your food, and send it directly to the kitchen – all using POS from your personal phone! Many of us believe that the future of POS can open a whole new realm of possibilities for both owners and customers.
1 East Broughton St.912.721.6000www.LAVA24.com
DOWNTOWN SAVANNAH
acebookFind us on
This is an article about grease… that oily waste that restaurants dispose of once it can no longer be used for frying and cooking. Most people don’t want to look at or deal with grease. But where does it go? What happens to it? And why has this used grease become so important in Savannah?
Grease (otherwise known as used cooking oil) has conventionally been discarded in big dumpsters located behind restaurants in lanes and parking lots. If you’ve ever noticed it, you have probably given it a pretty wide berth. Many of those systems are still in place, and every 3 months or so the accumulation of grease and sludge in the dumpster is sucked out by a tank-truck. Most of the grease is then shipped for several hours or more to a processing plant where it is filtered and pasteurized. The filtered oil is then shipped to other processing plants where up to 90% is added to animal feed, dog food, and sometimes other oil based products. Occasionally the filtered oil is even shipped overseas where it helps fuel foreign countries.
Today, a relatively new company here in Savannah called SES Biofuels, is making the process cleaner, greener, and actually beneficial for Savannah. As its name implies, SES Biofuels produces biofuels, specifically biodiesel - a clean affordable fuel made from the grease discarded by local restaurants. The resulting
diesel fuel costs less than petroleum, is 78% cleaner burning, non-toxic, and sold locally, which means that all the fuel savings and environmental benefits are retained locally as well.
For those unfamiliar with biodiesel, it can be run in most diesel engines without m o d i f i c a t i o n .
In fact, the City of Tybee Island, the City of Savannah, and several local fleets use biodiesel made by SES. Terry Koller, Chief Engineer for the River Street Trolley and Railroad Museum, has found that the fuel has actually improved engine performance. ”The engines in the diesel locomotives that we operate at the railroad museum are 64 years old, so they require a lot of maintenance and tinkering to keep them running well. ‘
‘Since we’ve started running a concentration of biodiesel the engines have been running smoother, we have had less problems with injector fouling and less smoke at the stack exhaust.”On the other end of the spectrum you have the ultra modern marine diesel generators that we run in the River Street Streetcar. They too have accepted the biodiesel fuel without any problems and the most amazing thing is that this fuel is something that was once thrown away,” says Koller. In addition to producing a cleaner fuel, SES Biofuels is committed to providing a clean collection service. “Every part of our recycling process is designed to reduce pollution and Savannahs’ environmental footprint,” according to Jonathan Kessler, president at SES. “Large grease dumpsters and poor maintenance can lead to oily storm water run-off and watershed contamination, so we’ve designed systems and maintenance schedules to keep the oil out of our storm pipes and marshes and in local fuel tanks instead.”
byEd Hoffman
As part of the new recycling program, restaurants may now choose from a variety of smaller collection containers, such as 5 gallon metal buckets with lids that lock and prevent outside oil transfer and potential spills. Restaurants that prefer to have a larger central storage container may use a 5 gallon drip-proof can to transport the oil from the fryer to the container outside. The drip-proof-can, a simple and popular tool with restaurants, may be placed directly under the fryer spout and has a spring-loaded lid that will not open until activated by the person transferring the oil.
Restaurants recycling large volumes of grease may even choose an automatic drain system that pumps the oil directly from the fryer to the container outside. This system eliminates personal contact with the oil as well as any potential for spills, burns, and messy clean-ups. Many large restaurants prefer this system for its time saving ability as well. These systems will become increasingly important in 2012 when Savannah’s new grease ordinance goes into effect for all Savannah restaurants north of DeRenne Ave. The new ordinance will require restaurants to
recycle waste grease, maintain clean storage areas, and keep records of compliance. SES will work with restaurants to keep the process simple and straight-forward, so that all participating restaurants will be fully in compliance with the new ordinance. In order to make sure the storage containers and areas are kept clean and well maintained, SES also provides weekly collection and cleaning service.
These systems and services are free, and SES Biofuels also pays restaurants for every gallon of oil that they put in the containers. The extra income is important to many restaurants, but other restaurants, such as Zunzi’s are “just happy to be recycling the right way,” according to Gabrielle DeBeer, owner of Zunzi’s. The contribution of local restaurants’ used oil, in fact, not only helps fuel the local economy but also benefits those less fortunate through the monthly donations of fuel made by SES to local charities. Each month they donate a thousand dollars worth of fuel to a different local charity; such as Rotary Medical Equipment who uses the diesel to power their trucks as they collect and deliver unused and unwanted medical equipment to hospitals in need. The Big Green Bus also got a donation of fuel when it stopped in Savannah as part of its nationwide tour to promote energy conservation and renewable fuels.
When you visit restaurants around Savannah you may notice that many of the old dumpster systems and services are still in place… however over 200 restaurants now contribute to the creation of clean affordable fuel in Savannah by recycling with SES Biofuels. If you would like to know which restaurants are participating, look for the SES logo on the front door or window, or, if you don’t see it, ask the manager. Or check their website (www.southernenviro.com).
Ed Hoffman’s interest in biodiesel began over a decade ago but his involvement came in response to the Gulf Oil spill last year. In order to remove himself from the petroleum industry as much as possible he purchased a diesel vehicle specifically to begin using biodiesel. Since then he has become plant manager at SES Biofuels and enjoys raising awareness and working to make renew-able fuels more available in Savannah. Well FED 25
Where stayin’ and playin‘ are your pet’s favorite treats…
www.catnipnbiscuits.com
ST ALMO’S 6TH ANNUALWAG - O - WEEN
Halloween DOG & TREATS Tour in Historic DowntownTrick or Treat with your best doggie companions(DOGS SHOULD BE IN COSTUME - MORE THAN 90 BUSINESS PARTICIPATING)
October 22, 2011 from 12 noon to 5pm
Event Starts at CANINE PALACE 612 Abercorn Street - Savannah, Georgia
(912) 234-3336 or WWW.STALMO.COM
Donation is $5.00 per adultChildren are FREE
$1.00 RAFFLE for TWO chances to win ONE FREE NIGHT
The Mansion on Forsyth Park ORHyatt Regency Savannah on the Historic Riverfront
All proceeds benefit the Humane Society of Greater Savannah
The little dip in temperature and humidity is like a tonic to those of us who have suffered through the long, hot summer. That includes the dogs of Savannah! During the summer, most of our canine pals would probably rather stay in the air-conditioned house, preferably in front of a floor fan. Energized by cooler weather, it’s time for people and dogs to get off the couch and enjoy some fresh air and exercise.
Why not enjoy this fall with some downtown dog walking, socializing, and dining with other pet lovers just like you? St. Almo stands for Savannah’s True Animal Lovers Meeting Others, and that’s just what it is.
Every Sunday at 5:00 pm they meet for an evening dog walk through Forsyth Park, to City Market, and then to a local restaurant for some tasty refreshments. This canine-loving organization began about seven years ago with a group of friends wanting to socialize their dogs and get some exercise in the process.
Today, St. Almo is a committee of eight volunteers who organize monthly “Yappy Hours” and two major events/fundraisers each year to benefit local animal
welfare programs. In the spring, they host a “Ghost Walk” for dogs and their owners guided
by professional tour guides and in October, they will be hosting the 6th
annual Wag-O-Ween (see below). Why not participate this year
and dress up your dog in a clever Halloween costume for “trick-or-treating” on a walking tour throughout the historic district? Maps of participating businesses will be available at Canine Palace the day of the event (October 22), donations are $5 per adult (children are free), and all proceeds will go to the Humane Society of Greater Savannah.
To learn more about St . Almo and any of their events, visit www.stalmo.com.
Community Spotlight
ST ALMOConTrIbuTorS: Sara Portman & Sharon Bordeaux Photo: Yoda Dog, by JHayne,31 December 2005. {{cc-by-sa-2.0}}
As All dog owners know, dogs love to chew. Whether its toys, bones or the occasional shoe, chewing for a dog is an instinctual act that releases endorphins and helps keep them calm. Not only does chewing help a dog feel good, but it is good for their health; it relieves boredom in older dogs, sooths teething pups’ aching gums, exercises the jaws and supports dental health. With such positive benefits, making sure that your dog has something healthy and fun to chew on is a no-brainer.
When choosing a chew for your dog, keep in mind that not all chews are created equal. Some are long lasting and some go quickly. Some will stain your carpet and offend your sense of smell, while others are odor-free and leave no residue behind. Most importantly—and perhaps surprisingly—a number of dog chews available at your local pet store may contain ingredients that can actually be harmful to your pet. Because chews are not considered “foods,” there are almost no regulations governing their production or ingredients. As such, it is up to the pet owner to investigate each and determine what is appropriate for their best friend.
The following are some of our favorite dog chews, as well as a few popular ones that you may want to reconsider.
We Recommend !Antlers A chew that is rapidly growing in
popularity among discerning dog owners (and certainly the favorite in our house), antlers are in many ways the ideal chew. Not only do dogs love the bone marrow found inside of the antlers tough outer shell, but the rock-hard nature of the antler makes this the longest lasting treat on the market. Since deer and elk shed their antlers naturally, they are harvested, cleaned and packaged without any additives, preservatives or harmful chemicals. In fact, the naturally occurring vitamins and minerals found in the antler are a fantastic addition to any dog’s diet. What’s more, antlers do not splinter during digestion, are high in protein and low in fat, help clean dogs’ teeth and can be enjoyed by dogs with sensitive stomachs.
Bully sticks Bully Sticks are a safe and healthy dog chew, the main advantage being that they are made of a single ingredient, as opposed to a highly processed chew sourced from multiple parts of multiple animals. Available in a variety of shapes and sizes, Bullys are one of the most universally loved chews on the market. They are good for helping a dog maintain clean teeth, and they make a good, long-lasting pastime for light to medium chewers. The most aggressive chewers, meanwhile, can polish one off in 30 minutes or less, so you may need to stock up.
By Maggie and John Granquist, Owners of The Grateful Hound
dog’s digestive track. This may cause stomach issues include diarrhea and vomiting. Further, both chews contain a significant amount of calories and fat and can be subject to chemical baths like rawhide.
Hooves As anyone who has given their dog a hoof knows, these are one of the most malodorous treats on the market. If the smell isn’t enough to make you think twice, hooves often draw ire from veterinar-ians. Due to their extremely sharp nature, they are the chew that is most likely to cause broken teeth. In addi-tion, splintered edges can cause injury to dogs’ mouths and gastrointestinal tracts, and serious blockages can result from dogs eating much hoof material.
Indulging in your dog’s want to chew is something that every owner can feel good about. However, before doing so it is important to educate yourself on the many options in the market when selecting the right one for your best friend. So the next time you want to satisfy your buddy’s urge to chew, don’t be afraid to say yes…as long as it’s to a chew that you trust.
CHurpi CHews Although they have been popular overseas for some time, all natural Churpi Chews (also known as Himalayan dog treats) are only now becoming known as a healthy and long lasting dog chew in the U.S. Made of yak milk, salt and lime, these durable human-grade chews are a high-protein, low fat option without any additives or preservatives. Further, their mildly cheesy scent activates dog’s noses immediately after being unwrapped. It should be said that some dog owners may find this scent unpleasant, especially those of half-eaten Churpi Chews left lying on the family room floor. We recommend putting the Churpi in a plastic bag for safe keeping after each chew session to lengthen the life of the treat and keep its scent contained.
Think Twice !rawHide Rawhide—the tough inner layer of
bull, cow, buffalo and horse hides—is a by-product of the meat industry. With little to no regulations govern-ing its production, rawhide contains varying levels of chemicals and preservatives. All rawhide is processed using significant amounts of chemicals—the varying degrees of safety come from how well they are washed after the chemicals are applied. As such, it is difficult to say with certainty that any particular rawhide treat is safe. In addition, rawhide can increase in size after entering a dog’s stomach and cause life-threatening blockages.
pig ears/snouts Although your dog may love to chew on pig ears or snouts, there are reasons to think twice before giving them one of these treats. Neither one offers a dog the teeth-cleaning and time-con-suming benefits that other chews offer. They can also pose a signifi-cant health danger as a choking hazard or as a blockage in your
Photo Credit: Celiece Aurea
Neck Pain, Back Pain, Jaw Pain
We also Treat:Shoulders, Elbows,Hands, Knees, Ankles
DRDAROLDLETO.COM������ ��������� ��
Midway & Savannah
912.398.7798*Student & Military Discounts
Dr. Leto can help.
A Chiropractor for the entire FAMILYDo you suffer from:
NUTRITION COACHING &PERSONAL TRAINING SERVICES
INCLUDING:
Athletic Training
Grocery Guru Tours
Kitchen Makeovers
Cooking & ExerciseGroup Classes
Lunch and LearnHHealth Talks
Corporate WellnessCoaching
WEST REHABWELLNESS
8 LOCATIONS FOR YOUR CONVENIENCESAVANNAHWHITEMARSHPOOLERSKIDAWAY ISLAND
RICHMOND HILLRINCONPEMBROKEHINESVILLE
912.353.9378www.WellSavannah.com
anks For Looking To West For Your Wellness
Join Us at The 2011 SavannahFood Day Festival, October 22, forFREE Exercise & Nutrition Classes
What is Food Day?
Think of it as an Earth Day for food! Aimed at promoting healthy, sustainable, affordable, and just food systems in America, Food Day is a national grassroots mobilization backed by some of the most prominent voices for energizing the food movement. On October 24, 2011, people will gather at events big and small and from coast to coast in homes, schools, colleges, churches, city halls, farmers’ markets, supermarkets, and elsewhere to raise awareness about food issues and advocate for change.
Here in Savannah, Well FED and The Savannah Chatham Food Policy Council will be
hosting one of the largest Food Day festivals in the country!
On Saturday, October 22nd, the weekend before National Food Day, the City of Savannah will be treated to a large outdoor festival at Mother Matilda Beasley Park, which has been graciously provided by Chatham County Public Works and Parks Services. The festival is from 11am to 5pm and is free and open to the public, with live music, free food and food vendors, dozens of exhibitors, and 4 unique tracks of concurrent free workshops and activities for the whole family, including your pets! It’s time to Eat Real Savannah...
Craving Change?
Spearheaded by the nonprofit Center for Science in the Public Interest, Food Day is organized around six main policy goals:
1. Reduce diet-related disease by promoting safe, healthy foods 2. Support sustainable farms and limit subsidies to big agribusiness 3. Expand access to food and alleviate hunger 4. Protect the environment and animals by reforming factory farms 5. Promote health by curbing junk-food marketing to kids 6. Support fair working conditions for food and farm workers
For more information, including the latest updates, driving directions, and more, visit: www.wellfedsavannah.com
To learn more about the national Food Day initiatives and how to get involved, go to: FoodDay.org
The Train Wrecks
LIVE CONCERT ALL DAY
Schedule of EventsThe 2011 Savannah Food Day Festival takes place from 11:00 AM - 5:00 PM11:00 AM Opening Ceremony with proclamation from County Commissioner Pete Liakakis.
11:45 AM First Musical Performance begins with Stan Ray & The Accomplices
12:00 PM First Workshops begin. (Complete list of workshops and details on the next page.)
2:00 PM Musical Performace by The McIntosh County Shouters
3:00 PM Musical Performance by The Train Wrecks
4:00 PM Final Announcements and The Final Musical Performance by KidSyc@BrandyWine
KidSyc@BrandyWine
The McIntosh County Shouters
ALSO:Stan Ray
&
3:00 PM If you can Peel a Carrot, You can make Baby Food
12:00 PM Remedying Childhood Obesity
1:00 PM How to Pack a Healthy Lunch
2:00 PM Healthy Family Dinners Made Easy
12:00 PM “Deceptively Delicious”: Sneaking more Whole Foods into your Child’s Diet
1:00 PM Broccoli- Chef Sarah, creating a Broccoli and Apple Salad
2:00 PM Cabbage- Chef Gerald, creating Dirty Cabbage
3:00 PM Pear - Chefs Sarah and Gerald creating Pear Fosters and Cake
1-3 PM Quick Cooking with Savannah’s Top Chefs-Using fresh local ingredients.
Presented by Dr. Tassie Hargrove and The Holistic Health Center
Learn how to get more vegetables into your child’s diet without them even realizing it. Watch, learn, and taste, Dr. Hargrove’s recipe for a delicious vegetable pasta sauce.
Easy on time and easy on money: Learn how to pick, store, prepare, and enjoy fresh produce with new confidence. Sit with Chefs, Sarah Maier from The Olde Pink House and Gerald Green from Garibaldi Café, as they go step by step in explaining the utensils and methods needed in preparing readily available ingredients in new ways. Walk away feeling like a pro when you are able to stay on budget and re-create a chef inspired dish in your own home without concerns.
Presented by Gin Johnson and Well FED Savannah
Find out how even the busiest parents, with only basic cooking skills, can learn how to make simple and nutritious organic baby food with items already found in the kitchen.
Presented by Janie Broadhead of Brighter Day Natural Foods and SUGA
Healthy eating and strong family bonds begin at the dinner table. In today’s fast paced world, fewer families are eating together and rely on drive thru meals. This workshop will demonstrate how to prepare quick, healthy, and fun meals that the whole family will enjoy.
Presented by Catherine Compton and West Rehab, Wellness Division
This workshop features local nutritionist, Cat Compton, who will be dishing out creative and healthy ideas on how to successfully pack a nutritious and fun lunch.
Presented by Chef Jean Vendeville and Savannah Technical College
Recently presented at Oxford University, this workshop will help parents understand the importance of their role in providing leadership to remedy childhood obesity.
Parent & Family Workshops
Live Cooking Classes
Children’s Activities ProvidedChildren whose parents are attending a workshop will be treated to a wide range of activities to keep them busy and stimulated while their parents are in workshops. All Parent & Family Workshops will be conducted within sight of the playground and activity areas. Children will engage in physical fitness and artistic activities, provided by Newmann Dotterweich of West Rehab and Molly Lieberman of The West Broad YMCA.
12:00 PM Rain Water Collection & Solar Powered Irrigation Systems for Gardens
Presented by David Malpass and the Savannah Urban Garden Association
Learn the basics of calculating and collecting water from roofed structures; as well as the design of storage systems and solar powered pumping systems for distributing water.
2:00 PM Organic Gardening Basics
Presented by Kelly Lockamy and the Savannah Urban Garden Association
Learn the basic techniques used in organic gardening. From soil to seasonal planting, disease and pest control. Kelly will also be on hand to answer all your organic gardening questions.
1:00 PM Building your own Soil, Using Composting
3:00 PM Family Gardening, Exploration and Hands-On Learning
Presented by David Malpass and the Savannah Urban Garden Association
Explore composting as a way of building soils for growing food. Learn how to construct composting systems, including composting with worms and thermal composting methods.
Presented by Andy Schwartz and Farmer D Organics
Simple and fun ideas for parents to get children active in the garden. These projects will help bring the whole family into the garden to experience nature and learn about food.
1:00 PM Making Natural Dyes with Food By-Products
2:00 PM Cleaning Alternatives for a Safer, Healthier Home
3:00 PM Preserving Food Using Solar Dehydration
Presented by Tiffany Welch and Green Methods Cleaning Services
Learn how to make your own natural cleaning products at home and find out how put your home into an environmental rehab, by replacing your toxic harmful cleaning products with natural, non-toxic, eco-friendly products.
Presented by Ashley Newsome and Haberdashery Eco Fasion Supply
Learn how to select and use food items, such as walnut husks, onion skins, and other food waste products, to safely dye fabric and yarn for use in daily craft applications.
Presented by David Malpass and the Savannah Urban Garden Association
This workshop will cover basic design, construction, and applications of solar powered food dehydrators; as well as the process of preparing and storing dehydrated foods.
Home Gardening Workshops
Advanced Eco-Home Practices
During the festival, The City of Savannah Water Resources Bureau will be hosting the sale of compost bins and rain barrels, next door at the East Broad Elementary School. This one-day event, with special discounted pricing of over half off the retail price, will take place from 9am-3pm. For more information call: 912-651-6943 -or- See page 17.
City of Savannah Truckload Sale
The 2011 Savannah Food Day Festival is presented by Well FED and the Savannah Chatham Food Policy Council.
Food Day is a project of the non-profit Center for Science in the Public Interest 1220 L St. NW Washington DC 20005 cspinet.org
37 Well FED
All the proceeds from the 2011 Savannah Food Day Festival will be distributed to the following non-profit organizations:
We will be collecting canned goods and non-perishables during the festival to benefit
America’s Second Harvest. All donations will be awarded
with a special surprise gift!
The following exhibitors and vendors will be in attendance, with more additions to be announced. Visit www.wellfedsavannah.com for an updated list or to register your own company or organization.Bluegrass BBQ - Thrive - Form - Smooth - Cafe Gelatohhh - Crepe A Diem - SES BioFuels- Footprint Savannah - The Wooden Sheep - Coastal Empire Montessori School The Sentient Bean - Brighter Day Natural Foods - Forsyth Farmers Market - Savannah Food Co-op - Savannah Veggies and Vegans - Farmer D Organics - The Butcher Haberdashery - Hunter Cattle - City Church - Savannah Bee - Savannah Technical College - Green Event Guide - Emergent Structures - West Rehab - Slow Food - Holistic Health Center - GoGreen Tours - SUGA - Juice Plus - Green Methods - Senior Citizens Inc. - SOGreen Network - Chatham Area Transit Authority - Starfish Cafe - Perc Harambee House - USGBC - Step Up Savannah - SAFFON - Savannah Chatham County Public School System and the PTA Council - Transition Town Savannah - UGA Cooperative Extension Service - The Humane Society of Greater Savannah - Catnip & Biscuits - The Grateful Hound - Savannah River Keepers - Frali Gourmet - South University School of Pharmacy - Loop It Up/ West Broad St. YMCA - Sustainable Table - Animal Welfare Approved
We would ask all our readers to please take a moment to view all the following companies and organizations:
This event would not have been possible, were it not for the following sponsors and partners.We cannot begin to express how thankful we are to have them as part of our local community.
DAILY LUNCH & DINNER SPECIALS OVER 70 DIFFERENT BEERSJU
ICY
BU
RG
ER
S S
AN
DW
ICH
ES
FR
ESH
SE
AF
OO
D
SAL
AD
S W
ING
S S
TE
AK
S D
RIN
K S
PE
CIA
LS
A SAVANNAHTRADITIONFOR OVER 75 YEARS!
HA
PP
Y H
OU
R M
ON
DA
Y-F
RID
AY
4 TO
7PM
SAV
AN
NA
H’S 2N
D O
LD
EST
RE
STA
UR
AN
T A
ND
BA
R
301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH
Maps. Details. Descriptions.
New Listings
pg. 53
Dining Guide
eat
> Rancho Alegre shares their recipe for the classic Cuban dish,
Ropa Vieja (pictured here) on page 50!
Keep on
TrucKin’
A wait list, and a line out the door for nearly every shift. Lunch and dinner.
“It would have been foolhardy to have planned for the type of business we’ve had. It would’ve been hard to get a loan,” he jokes in a recent conversation with Well Fed Savannah. “I think if you would have said that we’d have a line out the door, nobody would have believed you.”
Having to hire more staff, both in the front and the back of the house, all without the typical marketing expenses that can often beleaguer a new restaurant.
“I didn’t think we’d need a host every night and lunch,” he admits. “I’m glad it pays off. It’s still a risk. You still don’t know what the response is going to be until you open the doors. I really appreciate all the Savannahians that have really embraced our whole concept.”
Green Truck has received validation from the community in spades including national exposure from Travel & Leisure Magazine as a Savannah destination for foodies. On any given day or night, you’re likely to see business professionals, families, students, artists and regulars from the nearby Starland and Ardsley Park communities. And on Saturdays, it’s often the informal gathering place for many of the local purveyors that sell their organic wares at the popular Forsyth Park Farmer’s Market.
“I think it’s a lot of word of mouth. “We don’t really advertise a lot,” says Yates, who had scouted other locations, and was first considering more upscale fare. “When this space became available, we sort of tailored the menu to make it more casual. I’m really glad we made the decision [on this place]. I think people are really getting a kick out of this casual setting.”
But as the restaurant approaches its one-year anniversary (it opened October 12, 2010), it would be irresponsible to label Green Truck Pub as an overnight success.
“It’s been probably an eight- or nine-year journey. I’ve had the business plan in my back pocket for 10 years or so,” says Yates, who graduated from Georgia Tech with an engineering degree and has an MBA from Georgia State University, both in Atlanta.
After college, he pursued a career in engineering in Atlanta, but the economy, and his circumstances, changed. He had always worked in restaurants, and had an overarching goal to open his own place someday.
“It was a great opportunity to actually figure out what I wanted to do with my life,” he says. “I didn’t really care for the engineering lifestyle.”
So when he and his wife (an urban planner) moved to Savannah, it just seemed right.
“We came down here and really fell in love with this city, and thought it would be a great place to live,” recalls Yates, who lives in Ardsley Park. “I actually saw it as more of an opportunity to start a restaurant here than in Atlanta because there weren’t a lot of people doing that sort of thing. I felt like my neighborhood was slightly underserved by casual eateries. There are a lot of lunch spots, but not a lot of dinner places.”
The engineering background has replaced the business plan that was once in his back pocket, and has continued to serve him well.
“Engineering is all about problem-solving, and running a restaurant is all about problem-solving as well,” he says. “It’s being able to have the discipline to be a critical thinker, and solving problems as they present themselves.”
The environment at Green Truck is casual and without affect, but has the clever sort of touches and intelligent design that you might expect from an engineer who happens to love food. The sense of style starts with the eatery’s mascot, the eponymous ‘green truck.’ The 1965 Chevrolet step-side truck is ‘permanently’ parked outside the restaurant, and is used as the pub’s logo on the menu and beer list.
Yates found the special ride in Atlanta. He restored it, and drives it into work every morning.
“I bought it from a guy in a band, [King Size],” he recalls. “I was on their mailing list. When we bought it, it had house paint and polka dots on it.”
A 1977 Seeburg STD4 jukebox, a Craigslist find, is filled with a pastiche of classic rock, Motown and ‘80s hits, and completes the restaurant’s casual vibe without feeling contrived.
The restaurant’s menu is a two-page ode to freshness, from-scratch preparation and a buy local mentality. Their pickles are house made, as is their ketchup. Filled with comfort food, Southern tinged appetizers (a pimento cheese plate, spiced Georgia nuts), five kitchen-sink salads, six sandwiches...
Joshua Yates, owner of the popular Green truck pub on habersham street, has the tYpe of problems other restaurants would onlY dream of havinG.
continued next page Well FED 45
Green truck pub makes their own ketchup and pickles!
What do you eat at Green Truck when you’re not working?
The Trailer Park burger (a 1/3 lb burger with pimento cheese (a family recipe), bacon, tomato and onion).
Adult beverages?
Basically, whatever’s new. We rotate our taps a lot … In cooler weather, I like a nice stout or a porter. In warmer weather, I’ll do a lager or something like that.
It’s Monday. You’re closed. You don’t want to drive around, order pizza or cook. Where are you going?
I usually walk up the street to Al Salaam (at 2311 Habersham Street) pretty much every Monday. It’s kind of my Monday routine.
What’s in a name?
We had the mascot, so it just sort of fit.
Truckin’Quick Takes WiTh
Joshua YaTes
(the California BLT among the most popular), Green Truck’s true pieces de resistance are its burgers, the grass-fed carnivore’s delight supplied by the locally-owned Hunter Cattle.
“It’s one thing to buy a great product. I mean, I can buy great grass-fed beef from a middle man, and then have it distributed from a local supplier,” says Yates. “But there’s something really to be said about having the farmer himself calling in whenever I need something, and he shows up at the back door with our product.”
Green Truck seems to have defied all the conventional wisdom and disparaging statistics about the likelihood for success of new restaurants. So does that mean local foodies could see a Green Truck Cafe or a Green Truck Bistro at some point in the future?
“Potentially. We’re not ruling it out. We’re just getting our first year under our belt right now,” he says. “We’re just trying to keep doing what we’re doing well and make it a lot easier to do. Ideally, it just sort of runs on its own without me here [at some point], so that we could potentially do something like that in the future.”
Whatever the future may present for his business, whether it’s expansion or refinement, Yates seems to be well-prepared for what lies ahead.
As the first line of his alma mater’s fight song goes, … “I’m a Ramblin’ Wreck from Georgia Tech, and a hell of an engineer.”
You can now add successful restaurant owner to that too.
46 Well FED
The image of Cuba in the ‘50s and ‘60s still holds a special place in the hearts, minds and stomachs of many Americans, as its capital city Havana was once the go-to destinations for honeymooners and vacationers.
The Cuba of that era was a vibrant pastiche of food, culture and excitement, punctuated by the “Latin Las Vegas” efforts of businessman Meyer Lansky and his contemporaries. The halcyon, romantic feel of that era is still talked about on the pages of books, magazines and even on the silver screen.
The good news, for Savannahians and its many visitors, is that you don’t have to book an airline ticket or renew your passport to get that satisfying taste of Cuban yesteryear.
It’s right here in Savannah, at the popular Rancho Alegre, run by father-daughter team Juan and Melody Rodriguez, natives of Venezuela.
The first Rancho Alegre (Spanish for “Happy Ranch”) opened originally in February 1989, in Savannah’s southside and was under different ownership. Melody and Juan’s son-in-law, Temo Ortiz, purchased the business in 1990, and Juan began working with them in 2003.
“After a while, we started searching for a place downtown,” Juan recalls.
The location, near the I-16 overpass and the intersection of Martin Luther King Boulevard and West Jones Street, was the home of the former Metro Coffee House. After taking over the location in late-August 2009, Rodriguez worked with local contractors for six months straight to do a complete overhaul on the space, to include new floors, tiles, walls, ceiling, air conditioning, electric and a renovated kitchen.
The work finally completed, the downtown Rancho Alegre officially opened February 20, 2010. Since that day, it’s been an unqualified success.
“We finally found this place here, did some work on it, and it’s been an exceptional business,” says Rodriguez.
For about a year they maintained two locations, but as virtually the only Cuban dining choice in the area, they decided they didn’t want to compete against themselves.
Juan’s daughter Melody started the restaurant, having moved to Savannah many years earlier. She attended Armstrong Atlantic State University, where she is now the director of HOLA (Hispanic Outreach & Leadership Program at Armstrong), a unique, award-winning initiative that provides support services and cultural awareness programs to “strengthen the collegiate experience of a diverse body of campus constituents and community partners,” according the program’s AASU website.
48 Well FED
by David Gignilliat
In 2003, Rodriguez earned a $500,000 grant to start the program, and it has steadily grown over the last eight years to become a model for other universities around the country.
“We really like having a restaurant [downtown],” says Melody, who came to the U.S. from Merida, Venezuela when she was 17. “It’s nice to see the diverse local communities that enjoy our restaurant.”
Unlike many restaurants in the Historic District, accessibility is not a problem at Rancho Alegre. In addition to the on-street parking on the nearby north-south and east-west streets, the restaurant also has a dedicated 40 space lot in the rear of the building.
“I call it off-downtown... It’s a new area that the city has been trying to develop,” says Juan. “We’ve been received very well with all the neighbors because they feel our investment is [helping] to change a little bit this area”
Though the menu borrows from Caribbean and Latin American influences, the menu is distinctively Cuban. Some of the staples of the Caribbean culinary diaspora include rice, beans, plantains, yucca, manchego cheese, serrano ham and chorizo, all ingredients you will find prominently featured on the menu and popular daily specials at Rancho Alegre. Many of the dishes are prepared from scratch, and use versatile cuts of pork, chicken and beef.
“In the Cuban cuisine, a lot of the flavor comes through in the seasoning and the condiments,” says Rodriguez, a formar broadcast engineer who received his degree from UCLA. “Cuban food is not as spicy. It’s seasoned, but It’s not spicy [hot].”
One of the more popular dishes on Alegre’s vast menu is the ropa vieja (from the Spanish for “old cloth”), a mouth-watering medley of shredded flank stank in a Creole tomato sauce base, served with yellow rice, beans and sweet plantains.
(Check out the recipe for Ropa Vieja on next page)
Often the spice in many Cuban and Caribbean dishes is present but understated, and at Rancho Alegre too, but with temperature-rising options always lurking nearby.
“We have spice on the side,” says Juan, smiling and gesturing to the center of the table where a unassuming yet wicked bottle of habanero sauce sits unassumingly nearby. Spice on the side, an apt choice of words by Rodriguez.
After a long, accomplished career in the media industry, Rodriguez felt it was time for something new. Exactly what, he did not now. But having the option to mix things up and add some heat, in a philosophical sense, captures the spirit and essence of Rodriguez’s mid-life career change. Working in the family restaurant seemed to invigorate him.
“I’m here every day. This is a family business. Every day, every day. There’s always somebody from the family working here,” he says, beaming with pride. “This is my other life, my second life. After 50 years, I say to myself, ‘I better relax otherwise, or I’ll have too much pressure.’”
The pressure that Rodriguez deals with now is the type that he enjoys handling. Like whether to have a portion of fried grouper or ropa vieja for lunch or to make sure Alegre’s diverse clientele are satisfied with their dining experience.
It’s that personal touch, the excitement of the menu and the environment that help Rancho Alegre recreate that Havana-style”Paris of the Caribbean” right here in Savannah.
“This happens to everybody, I think,” recalls Rodriguez. “You start doing something, and in the end you find your niche and say, ‘Hey, I really like this.”
• 1 tablespoon vegetable oil• 2 pounds beef flank steak or blade meat• 1 cup beef broth• 1 (8 ounce) can tomato sauce• 1 small onion, sliced• 1 green bell pepper, sliced into strips• 2 cloves garlic, chopped• 1 (6 ounce) can tomato paste• 1 teaspoon ground cumin• 1 teaspoon chopped fresh cilantro• 1 tablespoon olive oil• 1 tablespoon white vinegar
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended.
Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
When ready to serve, shred meat and serve with white rice, black beans and fried plantains .
Ropa Vieja
For more information, visit the website:www.ranchoalegrecuban.comReservations: (912) 292-1656
NOW AVAILABLE.
DRINK ME.INTRODUCING THE WELL FED COFFEE BLEND
100% DIRECT TRADE BEANSCOMPOSTABLE PACKAGINGLOCAL AND INDEPENDENT
“Health and flavor are the two basic components in our choice to serve
organic and local food. Freshly picked, locally grown ingredients have more
nutrients than food that’s been preserved and amended with chemicals.
And as a chef, I know this food will have the fullest flavor profile. “
~ Cha Bella Executive Chef, Matthew Roher
102 E. Broad St. www.cha-bella.com 912-790-7888
Organic Grill ~ Patio ~ Bar
The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: guide@wellfedsavannah.com
MAps. DETAIls. DEsCrIpTIons.
OVER
250LISTINGS
H istoric District
Midtown / Southside
THE ISLANDS
Starts on page 62
Starts on page 68
Starts on page 54
Dining Guide
photo: Burger at Green Truck pub by Zach Chambers
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
H i sto r ic D i st r ictA
mer
icA
nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 55
17
Hu
nd
red
90
Sout
hern
Tapa
s, so
ups,
sala
ds. L
ight
lunc
h m
enu.
Hea
vier
dinn
er m
enu
incl
udes
loca
l sh
rimp
and
sele
ctio
n of
fine
r cu
ts o
f bee
f.
M-F
: 11:
30am
-3pm
, M-F
: 6pm
-10p
m
Loun
ge S
u-Sa
: 12p
m-1
2am
912
.236
.712
2
307
E. P
resi
dent
St.
$$E9
A
Be
rnie
’s
Casu
al d
inin
g at
mos
pher
e on
the
river
. Ser
ving
stan
dard
Am
eric
an fa
re. F
amou
s fo
r oy
ster
s. Ka
raok
e on
Fri.
& S
a. ni
ghts
.M
-Th:
11a
m-1
2am
, F-S
a: 11
am-3
am,
Su: 1
1am
-2am
912.
236.
1827
11
5 E.
Riv
er S
t.
A$$
B7B
illy
’s P
lace
Clas
sic in
timat
e di
ning
am
bian
ce. M
enu
sele
ctio
ns in
clud
e co
ntem
pora
ry A
mer
ican
an
d in
tern
atio
nal f
are.
Tu-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
2am
, Su
: 5pm
-10p
m91
2.23
1.90
49
20
E. P
erry
St.
AG
6$$
Ch
art
Ho
use
Hist
oric
cas
ual s
ettin
g. D
aily
seaf
ood
sele
c-tio
ns a
nd e
xten
sive
win
e lis
t. H
appy
Hou
r, M
-F
from
4:3
0pm
-7pm
with
app
etiz
er s
peci
als.
Sa-S
u: 1
1am
-3pm
, M-F
: 5pm
-10p
m,
Sa: 5
pm-1
0:30
pm, S
u: 5
pm-9
pm 9
12.2
34.6
686
2
02 W
. Bay
St.
A$$
-$$$
B2
45
Bis
tro
Wel
l app
oint
ed a
mbi
ance
set
in th
e M
arsh
all
Hou
se h
otel
. Con
tem
pora
ry A
mer
ican
and
Eu
rope
an fa
re. R
eser
vatio
ns R
ecom
men
ded.
M-F
: 6pm
-10p
m, L
oung
e op
ens
at 5
pm.
912.
234.
3111
123
E. B
roug
hton
St.
$$-$
$$D
7A
All
igat
or
So
ul
Ecle
ctic
men
u w
ith in
tern
atio
nal a
nd s
outh
ern
flair.
Cont
empo
rary
fine
din
ing
ambi
ance
. Fr
esh,
Loca
l, and
Org
anic
Far
e.M
–Su:
5:3
0pm
–10p
m
912.
232.
7899
11
4 Ba
rnar
d St
.
A$$
$D
4A
nge
l’s
BB
Q
Mem
phis
style
bar
becu
e in
a c
asua
l set
ting.
Sim
ple
men
u in
clud
es s
tand
ard
barb
ecue
fare
. “A
littl
e ta
ste
of H
eave
n th
at’s
been
thro
ugh
Hel
l.”Tu
: 11:
30am
-3pm
, W-S
a: 11
:30a
-6pm
912.
495.
0902
21
W. O
glet
horp
e Ln
.
$F5
A
B. M
atth
ew
s E
ate
ry
Casu
al b
istro
set
ting
with
full
bar.
Serv
ing
awar
d w
inni
ng b
reak
fast
. Sou
ther
n in
spire
d co
ntem
pora
ry m
enu
in S
avan
nah’
s ol
dest
ta
vern
.M
-Sa:
8am
-10p
m, S
u. B
runc
h:9a
m-3
pm
Hap
py H
our:
4pm
-7pm
912
.233
.131
9
32
5 E.
Bay
St.
$$$
B8A
Bay
ou
Cafe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
sea
food
. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
at 9
pm. P
ool &
Dar
ts
in u
psta
irs b
ar.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m 9
12.2
33.6
411
1
4 N
. Abe
rcor
n R
amp
B7$
A
Be
lfo
rd’s
Casu
al d
inin
g in
a w
ell a
ppoi
nted
hist
oric
bu
ildin
g. N
atio
nally
acc
laim
ed m
enu
feat
urin
g ce
rtifi
ed A
ngus
bee
f ste
aks
and
fres
h se
afoo
d. D
aily
Spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-1
0pm
, Su
. Bru
nch:
11:
30am
-3pm
$$ -
$$$
C3
912.
233.
2626
31
5 W
. Jul
ian
St.
A
912.
231.
2385
514
MLK
Jr. B
lvd.
Blo
win
’ S
mo
ke
BB
Q
Sout
hwes
tern
BBQ
. San
dwic
hes,
plat
ter,
or b
y th
e po
und.
Larg
e se
lect
ion
of c
raft
beer
. Live
M
usic
on
wee
kend
s at
6:3
0pm
. Jaz
z on
Fri.
Su: 1
1am
-9pm
, M-T
h: 1
1am
-9pm
, F-
Sa: 1
1am
-10p
m
K1
A$
Cafe
at
Cit
y M
ark
et
Larg
e ec
lect
ic m
enu
with
reg
ular
spe
cial
s. Ca
sual
din
ing
with
out
door
sea
ting
loca
ted
in
City
Mar
ket.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
,
Su
: 12p
m-9
pm
912.
236.
7133
22
4 W
. Jul
ian
St.
$$C
2A
Bo
ar’
s H
ead
Gri
ll
New
Am
eric
an c
uisin
e w
ith a
Sou
ther
n Fl
air.
Lo
cate
d in
a r
esto
red,
hist
oric
cot
ton
war
e-ho
use
over
look
ing
the
Sava
nnah
Rive
r.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
Su: 1
2:30
pm-1
0pm
912.
651.
9660
1
N. L
inco
ln S
t.
A$$
B8
60
6 E
ast
Cafe
606
is an
ecl
ectic
, cre
ative
, and
coz
y
rest
aura
nt d
edic
ated
to s
ervin
g gr
eat
Am
eric
an c
uisin
eM
-W: 1
1am
-10p
m, T
h-Sa
: 11a
m-1
1pm
, Su
: 12p
m-9
pm91
2.23
8.16
06
36
MLK
Blv
d.
D1
A$$
Cara
way
Cafe
Ecle
ctic
mix
of s
andw
iche
s, pa
sta,
sala
ds,
soup
s an
d m
ore.
Dai
ly sp
ecia
ls.
Spac
ious
an
d ca
sual
exp
ress
set
ting.
Take
out
and
ca
terin
g av
aila
ble.
Now
ser
ving
brun
ch.
M-F
: 7am
-4pm
, Sa-
Su: 9
am-4
pm
912.
443.
0909
202
E Br
ough
ton
St.
$D
8A
B&
D B
urg
ers
Awar
d w
inni
ng b
urge
rs a
nd s
tand
ard
Amer
ican
fare
. Ca
sual
din
ing
setti
ng w
ith
over
170
bur
gers
on
men
u
Su-T
h: 1
1am
-10p
m,
F-Sa
: 11a
m-1
2am
912.
231.
0986
13
E B
roug
hton
St.
$D
6A
Cafe
Ze
um
“Gre
en”
cafe
loca
ted
on th
e se
cond
floo
r of
Je
psum
cen
ter,
over
look
ing T
elfa
ir Sq
uare
. Tr
aditi
onal
and
uni
que
mix
of c
afe
sele
ctio
ns
sour
ced
from
fres
h an
d lo
cal i
ngre
dien
ts.
M,W
-Sa:
11am
-3pm
Clo
sed:
Sun
& T
ue
912
.790
.883
3
207
W. Y
ork
St.
$$E4
M-S
a: 11
am-4
pm
Bri
ghte
r D
ay D
eli
Fres
hly
prep
ared
loca
l and
org
anic
sel
ectio
ns.
Glu
ten
free
and
veg
an o
ptio
ns. J
uice
bar
, sm
ooth
ies,
soup
s, sa
ndw
iche
s, an
d da
ily
spec
ials
. Loc
ated
in B
right
er D
ay N
atur
al
Food
s M
arke
t
912.
236.
4703
110
2 Bu
ll St
.
$P6
AC
ha
Be
lla
Emph
asis
is on
con
siste
ntly
delic
ious
orga
nic,
and
seas
onal
fare
ser
ved
in a
fun
and
inno
vativ
e sp
ace.
Su-T
h: 5
:30p
m-9
pm, F
-Sa:
5:30
pm-1
0pm
$$-$
$$D
12
912.
790.
7888
102
E. B
road
St.
70
0 D
rayto
n
Lavis
h co
ntem
pora
ry a
mbi
ance
. Ecl
ectic
m
enu
with
trad
ition
al s
outh
ern,
Amer
ican
, and
Eu
rope
an in
fluen
ces.
M-S
u: 7
am-2
pm, M
-Su:
5pm
-10p
m
912.
721.
5002
7
00 D
rayt
on S
t.
M7
A$$
$A
VIA
Kit
che
n
Cont
empo
rary
and
rel
axed
res
ort d
inin
g at
mos
pher
e. In
vent
ive m
enu
with
Sou
ther
n in
fluen
ces.
Brea
kfas
t buf
fet a
nd d
inne
r ta
pas.
M-F
: 6:3
0-10
am, S
a-Su
: 7-1
1am
,
M-T
h: 5
-11p
m, F
-Sa:
5-12
pm, S
u:5-
10pm
912
.233
.211
6
14
Barn
ard
St.
A$$
C4
Barn
es
BB
Q E
xp
ress
Casu
al e
xpre
ss d
inin
g w
ith a
n ex
tens
ive b
bq
men
u th
at in
clud
es th
eir
fam
ous
pork
, rib
an
d br
isket
din
ners
. The
y al
so p
rovid
e a
wid
e se
lect
ion
of lo
cally
cau
ght s
eafo
od.
M-S
a: 11
:30a
m-8
pm, S
u: 1
1:30
am-3
:30p
m 9
12.2
36.1
557
10
9 W
hita
ker
St.
$D
5A
Con
tinue
d on
nex
t pa
ge
Cl
oS
ED
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
H i sto r ic D i st r ictBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
56 Well FED
Lo
cos
Gri
ll &
Pu
b
Larg
e se
lect
ion
of c
onte
mpo
rary
Am
eric
an
fare
in a
cas
ual u
pbea
t set
ting.
M-S
u: 1
1am
-12
am
912.
236.
8711
30
1 W
. Bro
ught
on S
t.
D3
$$A
Me
llo
w M
ush
roo
m
Casu
al e
clec
tic a
tmos
pher
e m
atch
es th
e ec
lect
ic m
enu.
Larg
e se
lect
ion
of p
izza
s,
hoag
ies,
mun
chie
s an
d be
ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 11a
m-1
0pm
912.
495.
0705
11
W. L
iber
ty S
t.
H5
A$$
Map on pg. 54
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
ervin
g la
rge
brea
kfas
t, lu
nch
and
dinn
er s
elec
tions
. Fa
mou
s fo
r ni
ghtly
kar
aoke
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
$$G
6
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
A
Hu
ey
’s o
n t
he
Riv
er
Auth
entic
New
Orle
ans
cuisi
ne. S
ervin
g la
te
brea
kfas
ts a
nd lo
cal s
eafo
od in
a c
asua
l at
mos
pher
e.M
-Th:
7am
-10p
m, F
: 7am
-11p
m,
Sa: 8
am-1
1pm
, Su:
8am
-10p
m91
2.23
4.73
85
115
E. R
iver
St.
$$B7
A
Cla
ry’s
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g av
aila
ble
M-F
r: 7a
m-4
pm, S
a-Su
: 8am
-4pm
912.
233.
0402
404
Abe
rcor
n St
.
$$J6
Co
bb
lest
on
e C
afe
Smal
l coz
y at
mos
pher
e se
rvin
g tr
aditi
onal
ca
fe c
uisin
e an
d di
ffere
nt v
aria
tions
of
coffe
e be
vera
ges.
Su-T
h: 7
am-4
pm, F
-Sa:
7am
-5pm
912
.231
.070
1 1
30 L
ow F
acto
rs W
alk
B5$
Cry
stal
Be
er
Parl
or
Sava
nnah
’s se
cond
old
est r
esta
uran
t and
pa
rlor.
Sele
ctio
ns in
clud
e in
tere
stin
g ta
kes
on
trad
ition
al A
mer
ican
dish
es.
Su-T
h:11
-10p
m, F
-Sa:
11am
-11p
m
912
.349
.100
0
301
W. J
ones
St.
I4A
$ -
$$D
eb
i’s/
Lau
rie
’s
Rela
xed
loca
l fee
l. Ser
ving
dow
n ho
me
style
Am
eric
an b
reak
fast
and
lunc
h. D
aily
spec
ials
.
M-F
: 7am
-2:4
5pm
912
.236
.332
2
10
W. S
tate
St.
$E5
Fid
dle
r’s
Cra
b H
ou
se
Loca
l, fre
sh s
eafo
od s
elec
tions
and
sta
ndar
d Am
eric
an fa
re. S
erve
d in
cas
ual s
ettin
g w
ith
scen
ic v
iew
s.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912
.644
.717
2
131
W. R
iver
St.
B7$$
A
Fir
efl
y C
afe
Clas
sic c
afé
fare
mix
ed w
ith s
outh
ern
and
inte
rnat
iona
l sel
ectio
ns. H
istor
ic in
timat
e at
mos
pher
e.Tu
-Th:
7:3
0am
-8:3
0pm
, F: 7
:30a
m-9
:30p
m,
Sa
: 9am
-9:3
0pm
, Su:
9am
-3pm
912.
234.
1971
321
Hab
ersh
am S
t.
H9
$$A Jo
hn
Ryan
’s B
istr
o &
Pu
b
Insid
e th
e D
oubl
etre
e H
otel
. Mix
of A
mer
ican
se
lect
ions
and
bist
ro fa
re.
Clas
sic S
outh
ern
lunc
h bu
ffet s
erve
d M
on-S
at.
Mor
e in
tern
atio
nal s
elec
-tio
ns a
t din
ner
with
trad
ition
al d
esse
rts
M-F
: 6am
-103
0am
, M-F
113
0am
-130
pm,
Sa-S
u: 6
am-1
1am
, M-S
u: 5
-10p
m91
2.79
0.70
00
411
W B
ay S
t.
A$$
B2
Mo
lly M
acP
he
rso
n’s
Casu
al in
timat
e Sc
ottis
h Pu
b. M
enu
feat
ures
tr
aditi
onal
Am
eric
an a
nd S
cotti
sh fa
re.
M-S
a: 11
am-3
am, S
u: 1
2pm
-3am
912.
239.
9600
3
11 W
. Con
gres
s St
.
AD
3$
Gari
bal
di’s
Cafe
Spac
ious
, fine
ly ap
poin
ted
dini
ng a
rea.
Men
u in
clud
es c
onte
mpo
rary
Am
eric
an a
nd in
tern
a-tio
nal f
are.
M-S
u: 5
pm-1
0pm
912.
232.
7118
3
15 W
. Con
gres
s St
.
$$-$
$$D
3A
Gard
en
of
Ed
en
Spac
ious
din
ing
area
in a
cas
ual a
tmos
pher
e. Cl
assic
sou
ther
n so
ulfo
od s
elec
tions
. Dai
ly sp
ecia
ls av
aila
ble.
M-F
: 6am
-6pm
912.
349.
1420
71
4 M
LK Jr
. Blv
d.
$M
1G
oo
se F
eat
he
rs
Euro
pean
sty
le c
afé
and
bake
ry s
ervin
g la
rge
sele
ctio
n of
bre
akfa
st it
ems
and
casu
al lu
nch
fare
.
M-F
: 7am
-3pm
, Sa-
Su: 8
am-3
pm
912.
233.
4683
3
9 Ba
rnar
d St
.
$D
4
Lo
cal
11
Te
n
Cont
empo
rary
cas
ual a
tmos
pher
e. So
uthe
rn
influ
ence
d m
enu
utiliz
ing
loca
l and
sea
sona
l se
lect
ions
. Bou
tique
win
e lis
t.
M-S
u: 6
-10p
m
912.
790.
9000
1
110
Bull
St.
$$$
P6A
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng e
very
ni
ght.
Men
u fe
atur
es c
lass
ic A
mer
ican
and
Ir
ish fa
re.
M-S
a: 11
pm-3
am, S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.
A$$
B4L
ady a
nd
So
ns
Paul
a D
een
fam
ily e
stab
lishm
ent.
Clas
sic
sout
hern
fare
ser
ving
buffe
t sty
le a
nd m
enu
spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-c
lose
,
Su: 1
1am
-5pm
912.
233.
2600
1
02 C
ongr
ess
St.
A$$
D5
J.J.
Bo
ne
rz
Barb
eque
, rib
s, an
d w
ings
ser
ved
in a
n up
beat
at
mos
pher
e w
ith s
erve
rs in
red
cow
girl
boot
s.
M-S
a: 11
am-3
am ,S
u: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.
A$
B5J.
Ch
rist
op
he
r’s
Larg
e m
enu
feat
urin
g cl
assic
Am
eric
an
brea
kfas
t and
lunc
h se
lect
ions
. Cas
ual s
ettin
g.
M-S
u: 7
am-2
pm
912.
236.
7494
12
2 E.
Lib
erty
St.
$H
7Is
aac’
s o
n D
rayto
n
Casu
al r
oofto
p di
ning
feat
urin
g an
ext
ensiv
e m
enu
of s
alad
s, ap
ps, s
andw
iche
s an
d di
nner
en
tree
s.M
: 4-1
1pm
, Tu-
Th:
11a
m-1
1pm
, F-
Sa: 1
1am
-2am
, Su:
12-
11pm
912.
231.
0100
9 D
rayt
on S
t.
A$$
C7
Ch
urc
hil
l’s
Pu
b
Intim
ate
hist
oric
set
ting.
Men
u se
lect
ions
in
clud
e tr
aditi
onal
Brit
ish a
nd c
lass
ic A
mer
ican
fa
re. K
itche
n op
en ti
l 1am
eve
ryda
y.
M-S
u: 5
pm-1
am
912
.232
.850
1
13
W. B
ay S
t.
A$$
B6
Co
ng
ress
Str
ee
t S
oci
al C
lub
Casu
al a
nd s
paci
ous
indo
or a
nd o
utdo
or
shad
ed d
inin
g ar
eas.
Men
u of
fers
trad
ition
al
Amer
ican
fare
suc
h as
cal
amar
i, bur
gers
, so
ups,
win
gs, a
nd a
var
iatio
n of
san
dwic
hes
Ope
n Ev
eryd
ay 1
1am
-11p
m
912.
238.
1985
41
1 W
. Con
gres
s St
.
D2
$A
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
A
Map on pg. 54
Well FED 57
Sap
ph
ire
Gri
ll
Fine
ly ap
poin
ted,
intim
ate
atm
osph
ere.
Serv
-in
g co
ntem
pora
ry s
elec
tions
with
Am
eric
an
and
Euro
pean
influ
ence
s.Su
-Th:
6pm
-10:
30pm
, Sa
: 5:3
0pm
-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
$$A
Su
gar
Dad
dy
’s
Casu
al in
timat
e at
mos
pher
e. Ta
pas,
light
fare
an
d de
sser
ts. E
xten
sive
win
e an
d dr
ink
list.
Ki
tche
n op
en ti
ll m
idni
ght.
M-T
h: 5
pm-1
2am
, F-S
a: 5p
m-3
am91
2.33
5.58
52
109
Jeffe
rson
St.
$$D
3ASe
con
d L
ine
Cozy
fam
ily o
wne
d re
stau
rant
with
out
door
se
atin
g. R
elax
ed a
tmos
pher
e se
rvin
g Ca
jun,
Creo
le a
nd F
renc
h in
fluen
ced
sele
ctio
ns.
M-W
: 11:
30am
-9pm
, Thu
-Sat
: 11:
30am
-4am
912.
335.
1754
3
06 U
pper
Fac
tor’s
Wal
k
$$B3
A
No
ble
Fare
Intim
ate
hist
oric
set
ting.
Men
u fe
atur
es
loca
lly in
spire
d se
lect
ions
with
Eur
opea
n in
fluen
ces.
Tu-T
h: 5
:30p
m-1
0:30
pm,
F-Sa
: 5:3
0pm
-11:
30pm
912.
443.
3210
321
Jeffe
rson
St.
$$I3
A
Old
e P
ink
Ho
use
Wel
l app
oint
ed, h
istor
ical
set
ting.
Exte
nsive
W
ine
List
, Sea
sona
l men
u fe
atur
es s
eafo
od
and
sout
hern
fare
.Su
-M: 5
pm-1
0:30
pm, T
u-T
h: 1
1am
-10:
30pm
F-
Sa: 1
1am
-11p
m
$$$
AC
8
912.
232.
4286
2
3 A
berc
orn
St.
Six
Pe
nce
Pu
b
Casu
al E
nglis
h pu
b w
ith c
lass
ic h
istor
ic s
ettin
g. Eu
rope
an in
fluen
ced
pub
fare
and
spe
cial
ties.
M-T
h: 1
1:30
am-1
2am
, F-S
a: 11
:30a
m-2
am,
Su: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
$G
6A
Sk
yle
r’s
Re
stau
ran
t
Rela
xed
atm
osph
ere
in th
e do
wns
tairs
of t
he
East
Bay
Inn.
Clas
sic A
mer
ican
cui
sine
mix
ed
with
Asia
n se
lect
ions
as
wel
lM
-F: 1
1am
-3pm
, W-T
h: 6
pm-9
pmF-
Sa: 6
pm-1
0pm
912.
232.
3955
225
E Ba
y St
.
A$$
C8
Sw
ee
t M
eli
ssa’
s
Loca
l lat
e ni
ght s
pot f
or a
fford
able
piz
za.
Casu
al e
xpre
ss s
ettin
g.
M-S
a: 11
am-u
ntil
$D
5
912.
443.
1622
35
Whi
take
r St
.
Ro
cks
on
th
e R
ive
r
Eleg
ant a
nd e
clec
tic s
ettin
g in
the
Bohe
mia
n H
otel
. Sou
ther
n co
ntem
pora
ry c
uisin
e se
rvin
g br
eakf
ast,
lunc
h, an
d di
nner
.M
-Su:
7am
-10p
m
877
.486
.957
5
10
2 W
. Bay
St.
B5A
$$R
ive
r S
tre
et
Oyst
er
Bar
Casu
al c
lass
ic A
mer
ican
atm
osph
ere.
Larg
e se
lect
ion
of s
eafo
od. R
aw b
ar fe
atur
ing
oyst
ers.
Su-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
912.
232.
1565
411
E. R
iver
St.
$$B1
1A
Riv
er
Ho
use
Se
afo
od
Expa
nsive
men
u fe
atur
ing
fres
h lo
cal s
eafo
od
and
hom
emad
e br
eads
and
des
sert
s. H
istor
ic
casu
al s
ettin
g.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su
: 11:
30-1
0pm
912
.234
.190
0
1
25 W
. Riv
er S
t.
A$$
A4
Sp
an
ky
’s
Pizz
a ga
lley
and
salo
on. L
arge
men
u al
so
incl
udes
pas
ta, s
alad
s, an
d st
acke
rs. “
Hom
e of
the
orig
inal
chi
cken
fing
er.”
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m91
2.23
6.30
09
31
7 E.
Riv
er S
t.
B10
A$$
Vic
’s o
n t
he
Riv
er
Cont
empo
rary
sou
ther
n cu
isine
. Spa
ciou
s el
egan
t am
bian
ce. E
xten
sive
win
e m
enu.
M-S
u: 1
1am
-4pm
, Su-
Th:
4pm
-10p
m,
F-Sa
: 4pm
-11p
m 9
12.7
21.1
000
1
5 E.
Riv
er S
t.B6A
$$$
Tu
bb
y’s
Tan
k H
ou
se
Pano
ram
ic r
iver
view
and
live
mus
ic e
very
ni
ght.
Men
u fe
atur
es A
mer
ican
fare
and
se
afoo
d.M
-W: 1
1-10
:30p
m, T
h-F:
11a
m-1
1pm
, Sa
: 9am
-11p
m, S
u: 9
am-2
pm 9
12.2
33.0
770
1
15 E
. Riv
er S
t.
$$B7
A
Mrs
. Wil
ke
s D
inin
g R
oo
m
Nat
iona
lly r
ecog
nize
d ca
sual
lunc
h di
ning
. Cl
assic
sou
ther
n ho
me
cook
ing
serv
ed fa
mily
st
yle a
t sha
red
tabl
es
M-F
: 11a
m-2
pm
912
.232
.599
7
107
W. J
ones
St.I5
$$
Sta
rfish
Cafe
Nat
iona
lly r
ecog
nize
d cu
linar
y ar
ts tr
aini
ng
prog
ram
and
res
taur
ant,
help
ing
indi
vidua
ls w
ork
tow
ard
self
suffi
cien
cy. D
inin
g he
re
mak
es a
diff
eren
ce in
the
loca
l com
mun
ity.
M-F
: 8am
-2:3
0pm
912
.790
.851
2
711
E. B
road
St.
$N
12
So
ho
So
uth
Cafe
Rela
xed
café
set
ting.
Sund
ay b
runc
h. M
enu
sele
ctio
ns in
clud
e sp
ecia
lty s
andw
iche
s, de
s-se
rts
and
mor
e.M
-Sa:
11:3
0am
-4pm
, Su:
11-
4pm
912.
233.
1633
12
W. L
iber
ty S
t.
A$
H5
Te
mp
era
nce
Ope
n 7
days
a w
eek
for
lunc
h an
d di
nner
912
.398
.688
8
2
20 W
. Bro
ught
onD5
$$A
Ope
ning
soo
n. L
ocat
ed a
cros
s fro
m U
rban
O
utfit
ters
. Am
eric
an C
onte
mpo
rary
Cui
sine
serv
ed in
a h
istor
ic, y
et c
asua
l, ups
cale
en
viron
men
t. F
eatu
ring
loca
l tas
tes
in th
e fa
rm-to
-tabl
e tr
aditi
on.
Mo
on
Riv
er
Bre
win
g C
o.
Casu
al c
onte
mpo
rary
atm
osph
ere
serv
ing
ecle
ctic
Am
eric
an fa
re. L
arge
bee
r se
lect
ion
with
hou
se b
rew
ery.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m, S
u:
11am
-11p
m91
2.44
7.09
43
2
1 W
. Bay
St.B5
A$$
Sh
ipw
reck
Rest
aura
nt b
y da
y, cl
ub b
y ni
ght.
Cas
ual
expr
ess
setti
ng.
Men
u fe
atur
es s
eafo
od,
sand
wic
hes,
burg
ers,
hous
e so
ups,
and
Philly
ch
icke
n/be
ef.
M-W
: 10a
m-9
pm, T
h-Sa
:11a
m-1
1pm
912
.629
.088
0
15
W. B
roug
hton
St.
D7
A$-
$$
Ro
ly P
oly
Casu
al e
xpre
ss s
ettin
g. Ex
tens
ive s
elec
tion
of
wra
ps, s
andw
iche
s, so
ups,
and
sala
ds.
M-F
: 10a
m-5
pm, S
a: 11
am-5
pm
912
.233
.822
2
1
14 B
arna
rd S
t.
$D
4
Sh
rim
p F
acto
ry
Casu
al fi
ne d
inin
g se
tting
. Var
ious
men
u ite
ms
prep
ared
at t
able
. Ext
ensiv
e se
afoo
d se
lect
ions
.M
-Su:
11a
m-1
0pm
912.
236.
4229
3
13 E
. Riv
er S
t.
B10
$$A
Wil
d W
ing
Cafe
Casu
al A
mer
ican
set
ting.
Serv
ing
larg
e se
lec-
tion
of w
ings
and
Am
eric
an fa
re.
Su-T
h: 1
1am
-2am
, F-S
a: 11
am-3
am
912.
790.
9464
2
7 Ba
rnar
d St
. C4
$A
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
H i sto r ic D i st r ictA
Map on pg. 54
58 Well FED
Ca
fes
swee
ts
Bak
erie
s
ita
lia
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Le
oci
’s T
ratt
ori
a
Inte
rnat
iona
lly in
spire
d Ita
lian
men
u se
lec-
tions
. Spa
ciou
s ou
tdoo
r pa
tio a
nd b
occe
bal
l co
urt.
M-F
: 11a
m-u
ntil,
Sa-S
u: 1
2am
-unt
il
912.
335.
7027
60
6 A
berc
orn
St.
L8A
$$M
ell
ow
Mu
shro
om
Casu
al e
clec
tic a
tmos
pher
e m
atch
es th
e ec
lect
ic m
enu.
Larg
e se
lect
ion
of p
izza
s,
hoag
ies,
mun
chie
s an
d be
ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 11a
m-1
0pm
912.
495.
0705
1
1 W
. Lib
erty
St.
H5
A$$
Scr
eam
ing
Mim
i’s
Larg
e se
lect
ion
of p
izza
s an
d su
bs. C
asua
l di
ning
atm
osph
ere
with
out
door
pat
io
seat
ing.
M-S
a: 12
pm-1
0pm
, Su:
12p
m-8
pm
912.
236.
2744
5
13 E
. Ogl
etho
rpe
Ave
.
F10
A$
M-S
a: 11
am-1
1pm
, Su:
4pm
-10p
m
Co
rle
on
e’s
Tra
tto
ria
Trad
ition
al It
alia
n m
enu
sele
ctio
ns s
erve
d in
an
intim
ate
and
casu
al s
ettin
g.
912
.232
.272
0
44 M
LK Jr
. Blv
d.
D1
$$A
Vin
nie
Van
Go
-Go
’s
New
York
sty
le p
izze
ria. L
arge
men
u se
lect
ions
se
rved
in a
cas
ual e
clec
tic a
tmos
pher
e.
M-T
h: 4
pm-1
1:30
pm, F
-Sa:
12pm
-12a
m,
Su: 1
2pm
-11:
30pm
912.
233.
6394
31
7 W
. Bry
an S
t.
C3
$A
Yo
ur
Pie
Casu
al e
xpre
ss s
ettin
g th
at a
llow
s yo
u to
cu
stom
ize
your
ow
n pi
zza,
pani
ni, a
nd o
r br
ead
bow
l sal
adSu
-Th:
11a
m-9
pm,
F-Sa
: 11
am-1
0pm
912.
234.
2433
1
10 W
Bry
an S
t.
$C
4A
Sm
oo
th C
afe
Sand
wic
hes,
coffe
e, te
a, ju
ice
bar
and
vega
n sm
ooth
ies.
Rela
xed
atm
osph
ere
feat
urin
g lo
cal
artw
ork.
Publ
ic c
ompu
ters
and
wifi
.M
-F: 9
am-6
pm, S
a: 10
am-6
pm,
Su: 1
0am
-4pm
912.
231.
8100
1
43 B
ull S
t. F6$
La’
Be
rry
Froz
en Yo
gurt
Caf
é, se
lf-se
rve
buffe
t sty
le
with
larg
e se
lect
ion
of to
ppin
gs. F
ree
wi-fi
.
M-S
u: 1
1am
-12a
m
912.
233.
1900
22
5 W
. Bro
ught
on S
t.
$D
4
Ice
Cre
am
Etc
ete
ra
Larg
e se
lect
ion
of ic
e cr
eam
and
sw
eets
in a
ca
sual
exp
ress
set
ting.
M-T
h: 1
0am
-6pm
, F-S
a: 10
am-9
pmSu
: 12p
m-6
pm
912
.239
.944
4
19
Jeffe
rson
St.
$ C
3
Se
nti
en
t B
ean
Casu
al r
elax
ed c
afé
atm
osph
ere.
Loca
l hub
. Fa
ir-tr
ade
coffe
e an
d ve
geta
rian
sele
ctio
ns.
Feat
urin
g lo
cal a
rt a
nd e
nter
tain
men
t.M
-Su:
7am
-10p
m
912.
232.
4447
13
E. P
ark
Ave
nue
$P6
Wri
ght
Sq
uare
Cafe
Casu
al in
timat
e se
tting
. Sta
ndar
d ca
fé fa
re,
spec
ializ
ing
in c
hoco
late
s.
M-F
: 7:3
0am
-5:3
0pm
, Sa:
9am
-5:3
0pm
912.
238.
1150
2
1 W
. Yor
k St
.
$E5
Fru
zen
Tw
ist
Cont
empo
rary
and
funk
y ca
sual
set
ting.
Self
serv
e fro
zen
yogu
rt w
ith la
rge
sele
ctio
n of
fr
esh
addi
tions
.
M-S
a: 11
am-1
1pm
, Su:
11a
m-1
0pm
912.
816.
4764
1 E
. Bro
ught
on S
t.
E7$
Gal
lery
Esp
ress
o
Casu
al a
nd c
ozy
cafe
env
ironm
ent.
Serv
ing
larg
e se
lect
ion
of s
tand
ard
café
drin
ks
and
fare
.
M-F
: 7:3
0am
-10p
m, S
a-Su
: 8am
-11p
m
912.
233.
5348
2
34 B
ull S
t.
$ G
6H
arr
is B
ak
ing
Co
mp
an
y
Artis
an b
aker
y w
ith A
mer
ican
and
Fre
nch
influ
ence
s. Se
ason
al o
fferin
gs a
lso in
clud
e lig
ht c
afé
fare
.M
-Sa:
7:30
am-6
:30p
m, S
u: 8
:30a
m-4
:30p
m
912.
233.
6400
102
E. L
iber
ty S
t.
$G
7
Th
e T
ea
Ro
om
Bout
ique
sto
re a
nd te
a ro
om. W
ell a
ppoi
nted
re
laxe
d at
mos
pher
e. Fu
ll af
tern
oon
tea
av
aila
ble
(res
erva
tions
sug
gest
ed fo
r af
tern
oon
tea)
M-S
at: 1
0am
-5pm
Lunc
h se
rved
11:
30am
-4pm
912
.239
.969
0
7 E
. Bro
ught
on S
t.
$D
6
Le
op
old
’s I
ce C
ream
Hist
oric
ice
crea
m p
arlo
r. Ca
sual
fam
ily
setti
ng. S
ervin
g a
wid
e va
riety
of i
cecr
eam
s, sp
ecia
lty b
ever
ages
, san
dwic
hes,
and
soup
s.Su
: 12p
m-1
0pm
, M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m91
2.23
4.44
42
212
E. B
roug
hton
St.
D8
$
Cafe
Ge
lato
hh
h
Casu
al e
xpre
ss s
ettin
g. Se
rvin
g ca
fé s
elec
tions
, in
clud
ing
pani
ni a
nd It
alia
n ge
lato
h.
Su-T
h: 1
0am
-10p
m, F
-Sa:
10am
-11p
m
912.
234.
2344
20
2 W
. Sai
nt Ju
lian
St.
$C
5C
arp
e V
as
Casu
al e
xpre
ss s
et c
afe
serv
ing
a va
riety
of
coffe
e ba
sed
beve
rage
s.
M-S
u: 9
am-5
pm
$H
7
912.
944.
2556
313
Abe
rcor
n St
.
Lu
lu’s
Ch
oco
late
Bar
Retr
o at
mos
pher
e de
sser
t res
taur
ant w
ith
full
bar.
Hom
emad
e de
sser
ts, o
rgan
ic c
offe
e, go
urm
et c
hees
e, an
d sp
ecia
lty d
rinks
.
Sun-
Thu
rs 5
pm-1
2am
, Fri
-Sat
1pm
-1am
912.
238.
2012
4
2 M
LK Jr
. Blv
d.
$$D
1A
Ke
rry O
’Co
nn
or
Cak
e D
esi
gn
Loca
lly o
wne
d an
d op
erat
ed, p
rofe
ssio
nal
cu
stom
cak
e de
sign
that
cre
ates
any
thin
g fro
m c
upca
kes
to b
irthd
ay, w
eddi
ng, a
nd
spec
ial o
ccas
ion
them
ed c
akes
.M
-Su:
12p
m-9
pm 9
12.2
31.8
282
2
Par
k C
omm
erce
Blv
d.
$-$$
$D
8
D’L
ite
s E
mp
ori
um
Casu
al, c
ozy
ice
crea
m p
arlo
r th
at s
erve
s pr
emiu
m li
ght i
ce c
ream
, sun
daes
, ble
nder
s,
and
milk
shak
es.
M-F
: 9am
-10p
m, S
a: 8a
m-1
1pm
, Su
: 8am
-10p
m91
2.44
3.55
25
111
W C
ongr
ess
St.
$D
4
Sav
an
nah
Can
dy K
itch
en
Loca
l can
dy s
hop
that
pro
duce
s its
ow
n va
riatio
ns o
f sw
eet t
reat
s, w
ith a
vie
wab
le
kitc
hen,
on-s
ite. L
ocat
ed in
side
City
Mar
ket.
M-F
: 9:3
0am
-10p
m, S
a-Su
: 9:3
0am
-11p
m
912
.233
.841
1
225
E. R
iver
St.
$B8
H i sto r ic D i st r ictH i sto r ic D i st r ictMap on pg. 44
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Well FED 59
Begi
nnin
g of
nex
t lin
e
Fusi
on
EclE
ct
ic
Jazz
’d T
ap
as B
ar
Cont
empo
rary
intim
ate
atm
osph
ere.
Live
m
usic
. Men
u fe
atur
es in
tern
atio
nally
insp
ired
tapa
s.
Su-T
h: 4
pm-1
0pm
, F-S
a: 4p
m-1
2am
912.
236.
7777
52 B
arna
rd S
t.
$$D
4A
Kay
ak
Kafe
´
Casu
al e
xpre
ss s
ettin
g. Ec
lect
ic m
ix o
f caf
é st
yle, li
ght,
heal
thy,
and
fres
h fa
re. F
amou
s fo
r ta
cos.
Dai
ly sp
ecia
ls.
M-S
a: 11
am-5
pm, M
-W: 5
pm-1
0pm
Th-
Sa: 5
pm-1
1pm
912.
233.
6044
1 E
. Bro
ught
on S
t.
D6
$A
Zu
nzi
’s
Swiss
, Ita
lian,
Sout
h Af
rican
and
Dut
ch,
men
u in
fluen
ces.
Casu
al e
xpre
ss a
nd ta
ke
out.
M-S
a: 11
am-6
pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
Tap
as b
y A
nn
a
Nam
ed a
fter
thei
r gr
andm
othe
r an
d lo
cate
d in
the
City
Mar
ket.
Ext
ensiv
e in
tern
atio
nal
sele
ctio
n of
tapa
s an
d lig
ht fa
re s
erve
d in
a
casu
al s
ettin
gSu
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
236.
2066
314
W. S
aint
Julia
n St
.
AC
3$
Con
tinue
d on
nex
t pa
ge
Map on pg. 54 H i sto r ic D i st r ict
H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Begi
nnin
g of
nex
t lin
e
Map on pg. 54
His
pan
icC
uban
, Mex
ican
, etc
.
EtH
nic
Indi
an, M
edite
rran
ean,
M
iddl
e Ea
ster
n, e
tc.
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
asi
an
FrEn
cH
Cir
ca 1
87
5
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Sea
sona
l men
u se
lect
ions
and
ext
ensiv
e w
ine
list.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pm
912.
443.
1875
4
8 W
hita
ker
St.
D5
$$$
AP
ap
illo
te
Intim
ate
expr
ess
bist
ro s
ettin
g. M
enu
feat
ures
lig
ht F
renc
h fa
re a
nd d
esse
rts
with
dai
ly sp
ecia
ls.
Tu-S
a: 10
:30a
m -
7pm
, Su:
12a
m-5
pm
912.
232.
1881
2
18 W
. Bro
ught
on S
t.
D4
$ A
Bra
sse
rie
52
9
Casu
al y
et r
efine
d se
tting
. O
utdo
or p
atio
, ha
nd p
icke
d w
ine
and
beer
sel
ectio
n, an
d a
men
u in
spire
d by
the
Fren
ch b
rass
erie
s of
old
.
M-S
a: 11
am-4
pm, T
h-Sa
: 5pm
-10p
m
912
.238
.004
5
529
E. L
iber
ty S
t.
H11
$$$
A
Mir
age
Intim
ate
casu
al s
ettin
g. Co
ntem
pora
ry
Med
iterr
anea
n ba
r an
d gr
ill w
ith la
te n
ight
ho
okah
loun
ge.
Su-W
: 11a
m-2
:30p
m, 5
pm-1
2am
, T
h-Sa
: 11a
m-2
:30p
m, 5
pm-2
:30a
m91
2.23
6.54
64
20
E. B
roug
hton
St.
D6
$$A
Cas
bah
Mo
rocc
an
Mor
occa
n an
d M
edite
rran
ean
men
u. Be
lly d
anci
ng s
how
s ni
ghtly
in a
cer
emon
ial
atm
osph
ere.
Rese
rvat
ions
sug
gest
ed.
M-S
u: 5
:30p
m-1
0:30
pm
912
.234
.616
8
118
E. B
roug
hton
St.
D7
A$$
Oly
mp
ia C
afe
Rela
xed
intim
ate
atm
osph
ere.
Larg
e se
lect
ion
of tr
aditi
onal
Gre
ek d
ishes
and
piz
za.
M-S
u: 1
1am
-11p
m
912.
233.
3131
5 E
. Riv
er S
t.B6$$
A
Mid
dle
Eas
tern
Cu
isin
e
Casu
al e
clec
tic s
ettin
g w
ith h
ooka
h. Se
rvin
g tr
aditi
onal
mid
dle
east
ern
cuisi
ne.
M-S
u: 1
1:30
am-u
ntil
912.
443.
0414
1
42 M
ontg
omer
y St
.
F2$$
A
Cil
an
tro
’s G
rill
& C
an
tin
aA
B4$$
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in a
ca
sual
spa
ciou
s se
tting
.
M-W
: 11a
m-1
0:30
pm, T
h-F:
11a
m-1
1pm
, Sa
: 12p
m-1
1pm
, Su:
12p
m-1
0pm
912
.232
.707
0
135
W. B
ay S
t. Ju
are
z M
ex
ican
Re
stau
ran
tD
10$$
AIn
timat
e, ca
sual
set
ting.
Trad
ition
al M
exic
an
fare
with
wid
e se
lect
ions
incl
udin
g st
eaks
and
ho
use
spec
ials
.M
-Sa:
11am
-10p
m, S
u: 1
2pm
-9pm
912.
236.
0530
42
0 E.
Bro
ught
on S
t.
Ran
cho
Ale
gre
D1
$$A
Trad
ition
al C
uban
dish
es, in
clud
ing
Cuba
n sa
ndw
iche
s, Pa
ella
, sea
food
and
des
sert
s.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
0:30
pm,
Su: 1
1am
-9pm
912.
292.
1656
402
MLK
Jr. B
lvd.
Carl
ito
’s M
ex
ican
Gri
llA
$D
1
Casu
al fe
stive
atm
osph
ere.
Exte
nsive
men
u se
lect
ions
incl
ude
stan
dard
Mex
ican
fare
. D
aily
spec
ials
.M
-W: 1
1am
-10p
m, T
h-F:
12-
10:3
0pm
, Sa
: 12-
10:3
0pm
, Su:
12-
10pm
912.
232.
2525
119
MLK
Jr. B
lvd.
Saig
on
Re
stau
ran
t
Awar
d w
inni
ng T
hai, V
ietn
ames
e, an
d Pa
n-As
ian
men
u. Ve
gan
frie
ndly.
Cas
ual i
ntim
ate
setti
ng.
M-F
: 11a
m-3
pm, S
a-Su
: 12-
4pm
, Su-
Th:
5-
10pm
, F-S
a: 5-
11pm
912.
232.
5288
4
W. B
roug
hton
St.
A$$
D6
Sak
ura
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi. O
pen
for
over
12
year
s.
Su-T
h: 1
1-10
pm, F
r-Sa
: 11-
11pm
912.
234.
9300
1
16 E
. Bro
ught
on S
t.
$$D
7
Su
shi
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Ca
sual
in
timat
e at
mos
pher
e se
rvin
g tr
aditi
onal
Ja
pane
se s
ushi
and
ent
rees
.M
-F:1
1am
-2:3
0pm
, M-T
h:5p
m-1
0pm
,F-
Sa:5
pm-1
1pm
912
.233
.118
7
3
0 M
LK B
lvd
H7
A$$
Ta
Ca
Jap
an
ese
Fu
sio
n
Men
u in
clud
es Ja
pane
se a
nd V
ietn
ames
e di
shes
. Am
bien
t atm
osph
ere
feat
urin
g lo
cal
artw
ork.
M-S
a: 11
:30-
2:30
pm, M
-Th:
4-9
:30p
m,
F-Sa
: 4-1
0:30
pm, S
u: 4
:30-
9:30
pm91
2.23
2.82
22
513
E. O
glet
horp
e A
ve.
F11
$$
Was
ab
i’s
Fu
sio
n D
ow
nto
wn
Trad
ition
al Ja
pane
se c
uisin
e in
clud
ing
sush
i, te
mpu
ra a
nd te
riyak
i ser
ved
in a
cas
ual
setti
ng.
M-W
: 11a
m-9
:30p
m, T
h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
d.
$$D
1A
Ru
an
Th
ai
Cu
isin
e
Casu
al in
timat
e at
mos
pher
e. Tr
aditi
onal
Tha
i cu
isine
incl
udes
cur
ry a
nd s
eafo
od s
elec
tions
.M
-Th:
11a
m-3
pm, M
-Th:
4:3
0-9:
30pm
, F-
Sa: 1
2pm
-3pm
, F-S
a: 4:
30-1
0pm
, Su
: 5pm
-9pm
912.
231.
6667
1
7 W
. Bro
ught
on S
t.
D6
$$A
PJ
Th
ai
Cu
isin
e
Casu
al e
xpre
ss s
ettin
g w
ith in
door
and
ou
tdoo
r se
atin
g. S
ervin
g tr
aditi
onal
Tha
i cu
isine
in a
rel
axed
atm
osph
ere
M-F
: 11a
m-9
pm, S
a-Su
: 12p
m-9
pm
912
.201
.353
4
1
47 A
berc
orn
St.
F8$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
349.
6230
10
Barn
ard
St.
$$K
10A
60 Well FED
5:30PM to 10:30PM DAILY
118 E. Broughton Street (912) 234-6168 www.CasbahRestaurant.com
The most memorable & fun
dining experience
Belly Dancing Shows NIGHTLY!
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
MOROCCAN RESTAURANT
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 63
A T
aste
of
He
ave
n
Trad
ition
al s
outh
ern
fare
incl
udin
g en
tree
s, de
sser
ts, a
nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
8am
-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
d on
Sun
days
912.
349.
6022
2
402
Wat
ers A
venu
e
$C
9
Barn
es
Re
stau
ran
t
Clas
sic s
outh
ern
barb
eque
and
sea
food
. Ex
tens
ive m
enu
choi
ces
incl
ude
stea
ks,
burg
ers,
and
dess
erts
. Cas
ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$F9
A
Joh
nn
y H
arr
is R
est
au
ran
t
Wor
ld fa
mou
s ba
rbeq
ue s
auce
com
pany
and
re
stau
rant
. Cas
ual f
amily
atm
osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
912.
354.
7810
1
651
E. V
icto
ry D
r.
$$C
10A
Kas
ey
’s G
rill
e
Casu
al in
timat
e at
mos
pher
e. N
eigh
borh
ood
bist
ro a
nd w
ine
bar.
Org
anic
pro
duce
and
pe
tite
port
ions
ava
ilabl
e.
M-F
: 11a
m-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
355.
9250
48
29 W
ater
s Ave
nue
E9$$
A
Fid
dle
r’s
Se
afo
od
Wid
e ar
ray
of s
eafo
od s
elec
tions
incl
ude
lobs
ter,
snow
cra
b, oy
ster
s, an
d lo
w c
ount
ry
boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
A
Fo
rm
Carr
yout
win
e an
d go
urm
et fo
ods
shop
. Dai
ly ch
ef c
reat
ions
, sou
ps, s
ides
, mea
ts, c
hees
es,
and
fam
ous
chee
seca
kes.
Also
ava
ilabl
e fo
r pr
ivate
win
e ta
stin
gs a
nd d
inne
rs.
A$$
-$$$
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Gio
rgio
’s S
ub
s &
De
li
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
912.
352.
1118
7
15 M
all B
lvd.
$ J7
Casu
al e
xpre
ss s
ettin
g w
ith la
rge
men
u se
lect
ion.
Spec
ializ
ing
in It
alia
n su
bs.
Gre
en
Tru
ck P
ub
A$$
912
.234
.588
5
243
0 H
aber
sham
St.
C8
Casu
al, lo
cal a
tmos
hper
e. M
enu
sele
ctio
ns
incl
ude
orig
inal
take
s on
cla
ssic
Am
eric
an fa
re
with
mos
t sel
ectio
ns m
ade
from
scr
atch
and
so
urce
d lo
cally
.T-
Sa: 1
1am
-11p
m
$ K
en
ne
dy F
rie
d C
hic
ke
n
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
fr
ied
chic
ken,
seaf
ood,
sand
wic
hes,
and
sides
.
M-S
a: 9a
m-1
2am
, Su:
10a
m-1
0pm
912.
234.
2260
22
01 W
ater
s Ave
nue
C9
Ho
uli
han
’s
Casu
al p
rogr
essiv
e di
ning
. Am
eric
an, I
talia
n, an
d As
ian
insp
ired
dish
es m
ade
from
scr
atch
. Ex
tens
ive d
rink
men
u.M
-Th:
11a
m-1
0:30
pm, F
-S: 1
1am
-11:
30pm
,
Sun:
11am
-10p
m91
2.92
1.57
12
170
29 A
berc
orn
St.
$$A
L1
Bu
tte
rhe
ad G
ree
ns
Cafe
Seas
onal
and
fres
h fa
re.
Crea
tive
take
s on
tr
aditi
onal
caf
e se
lect
ions
. Ca
sual
exp
ress
se
tting
with
dai
ly sp
ecia
ls.
M-T
h: 7
am-7
pm, F
: 9am
-5pm
912
.201
.180
8
18
13 B
ull S
t.
$B8
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
, Su:
10
am-8
pm
Cla
ry’s
Cafe
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g al
so.
912.
351.
0302
44
30 H
aber
sham
St.J8
$$
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fare
an
d ba
r fo
od s
tand
ards
. Dai
ly sp
ecia
ls.
Spac
ious
spo
rts
bar
atm
osph
ere.
M-S
u: 1
1am
-12a
m
912.
352.
2933
301
6 E.
Vic
tory
St.
A$
D12
Dri
ftaw
ay C
afe
Casu
al c
oast
al c
uisin
e w
ith a
n em
phas
is on
fr
esh
loca
l sea
food
, loca
l org
anic
pro
duce
, ha
nd c
ut s
teak
s an
d ni
ghtly
ent
rée
feat
ures
.
M-S
a: 11
am-1
0pm
, Sun
: 10a
m-9
pm
912.
303.
0999
740
0 Sk
idaw
ay R
d.
A$$
K10
Eli
zab
eth
on
37
th
Fine
din
ing
set i
n a
sout
hern
man
sion.
Men
u se
lect
ions
incl
ude
seas
onal
and
loca
l far
e. Ex
tens
ive w
ine
list.
M-S
u: 6
pm-9
:30p
m
912.
236.
5547
105
E. 3
7th
St.
B8$$
$A
Bu
ll S
tre
et
Eat
ery
Casu
al a
tmos
pher
e w
ith a
n op
en k
itche
n vie
w. O
fferin
g a
full
brea
kfas
t men
u th
at is
av
aila
ble
all d
ay w
ith d
aily
lunc
h sp
ecia
ls,
sand
wic
hes
and
burg
ers.
Tu-S
u: 7
am-3
pm 9
12.2
32.3
593
1514
Bul
l St.
$B8
Bre
ak
fast
Pla
ce
Spac
ious
cas
ual e
xpre
ss s
ettin
g. Ex
tens
ive
brea
kfas
t men
u fe
atur
ing
omel
ette
s. Lu
nch
men
u as
wel
l.
M-S
u: 6
am-3
pm
912.
234.
6778
2
130
E. V
icto
ry D
rive
$D
11
Be
n’s
Ne
igh
bo
rho
od
Gri
ll
Casu
al e
xpre
ss s
ettin
g se
rvin
g ho
t and
col
d sa
ndw
iche
s, bu
rger
s, gy
ros,
sala
ds a
nd s
ides
.
M-F
: 11a
m-8
:30p
m, S
a: 11
am-3
pm
912.
351.
9008
708
0 H
odgs
on M
emor
ial D
r.
$$H
7
B&
D B
urg
ers
So
uth
sid
e
Casu
al fa
mily
atm
osph
ere
spec
ializ
ing
in la
rge
sele
ctio
n of
bur
gers
incl
udin
g tu
rkey
and
veg
-gi
e bu
rger
s, an
d ot
her
stan
dard
Am
eric
an fa
re.
M-T
h: 1
1am
-9pm
, F-S
a:11
am-1
0pm
, Su
: 12p
m-6
pm91
2.92
7.87
00
11
108
Abe
rcor
n St
.
A$
L4B
ar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s th
e lim
ited
but
rota
ting
and
evol
ving
men
u. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912.
355.
5956
4
523
Hab
ersh
am S
t.
E8A
$$
Din
er
on
Ab
erc
orn
Ope
n 24
hrs
a d
ay, 7
day
s a
wee
k
912.
356.
5877
720
2 A
berc
orn
St.
$H
7
Trad
ition
al A
mer
ican
din
er th
at is
ope
n 24
ho
urs
a da
y. T
he m
enu
offe
rs b
reak
fast
, lu
nch,
and
dinn
er o
ptio
ns s
uch
as e
ggs,
burg
-er
s, st
eaks
, san
dwic
hes,
hot d
ogs
and
frie
s.
Be
tty B
om
be
r’s
Loca
ted
insid
e th
e Am
eric
an L
egio
n, Po
st 1
35.
Serv
ing
affo
rdab
le s
tand
ard
bar
fare
, incl
udin
g bu
rger
s, w
ings
, tac
os, a
nd c
hees
e st
eaks
.
Th-
Sa: 4
pm-1
2am
Am
eric
an L
egio
n Po
st13
5 1
108
Bull
St.
$A
8B
lue
Tu
rtle
Bis
tro
Casu
al c
onte
mpo
rary
atm
oshp
ere.
Ecle
ctic
an
d fr
esh
men
u se
lect
ions
are
uni
que
and
varie
d. La
rge
sele
cion
of c
raft
beer
as
wel
l.
M-T
h: 1
1am
-9pm
F-S
a: 11
am-1
0pm
912.
358.
0809
52
00 P
auls
en S
t.
A$$
F8
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 62
64 Well FED
Pe
arl
’s S
altw
ate
r G
rill
Spac
ious
cas
ual w
ater
front
din
ing.
Exte
nsive
m
enu
offe
rs m
any
varie
ties
of s
eafo
od d
ishes
pr
epar
ed in
man
y st
yles
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm, S
u:
5pm
-9:3
0pm
912.
352.
8221
7000
LaR
oche
Ave
.
$$J1
1A
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar fa
re
M-F
: 11:
30am
-2am
, Sa:
3pm
-2am
, Su:
12
:30p
m-1
2am
912.
354.
8288
736
0 Sk
idaw
ay R
d.
$K
10A
Sh
an
e’s
Rib
Sh
ack
M-S
un 1
1am
-10p
m
912.
354.
3744
67
30 W
ater
s Ave
H8
$$Co
ntem
pora
ry c
asua
l set
ting.
Men
u in
clud
es
BBQ
sta
ndar
ds s
peci
aliz
ing
in r
ibs.
Cate
ring
Avai
labl
e.
Sh
ell
Ho
use
Spac
ious
lake
side
setti
ng. S
ervin
g se
afoo
d an
d tr
aditi
onal
sou
ther
n fa
re.
M-S
u: 4
pm-1
0pm
912.
927.
3280
8
Gat
eway
Blv
d.L1
$$A
Naro
bia
’s G
rits
& G
ravy
Fam
ily fr
iend
ly ca
sual
caf
e th
at s
peci
aliz
es
in b
reak
faas
t and
gra
vy. D
aily
lunc
h sp
ecia
ls,
incl
udin
g la
mb
and
mor
e.
M-S
a: 6a
m -
3pm
, Sun
day:
7am
-3pm
912.
231.
0563
2
019
Hab
ersh
am S
t.
$B8
Off
Th
e G
rill
Casu
al e
xpre
ss s
ettin
g. M
enu
sele
ctio
ns
incl
ude
stan
dard
bar
bequ
e fa
re w
ith
trad
ition
al s
ides
.
M-S
a: 11
am-9
pm
912.
232.
1218
201
5 W
ater
s Ave
.
$C
9O
zzy
’s G
rill
Trad
ition
al P
hilly
che
eses
teak
s an
d w
ide
varie
ty o
f win
gs. L
arge
sel
ectio
n of
trad
ition
al
casu
al fa
re in
a c
lass
ic A
mer
ican
set
ting.
M-S
a: 11
-9pm
912.
354.
0006
7403
Ski
daw
ay R
d.
$K
10
Tyle
r’s
Pla
ce
Loca
lly o
wne
d So
uthe
rn s
oul f
ood
rest
aura
nt.
Spec
ialti
es in
clud
e th
e Bi
zzar
d Si
gnat
ure
Panc
akes
and
Fam
ous
Stuf
fed
Tyle
r Bu
rger
. (c
ater
ing
avai
labl
e)
M-F
: 6:3
0am
-3pm
, Sat
: 8am
-5pm
912
.234
9.94
99
180
1 W
ater
s Ave
.
$B2
To
ni
Ste
ak
ho
use
Cont
empo
rary
Am
eric
an s
ettin
g. Sp
ecia
lizin
g in
ste
aks
with
oth
er s
tand
ard
stea
khou
se
men
u se
lect
ions
.M
-F: 1
1am
-10p
m, S
a: 4:
30pm
-10p
m,
Su:
12
pm-1
0pm
912.
691.
8748
1
10 E
isen
how
er D
r.
$$
H7
A
Ne
igh
bo
rho
od
So
ul
Fo
od
Hom
emad
e tr
aditi
onal
sou
l foo
d. Ca
sual
ex
pres
s se
tting
.
M-S
a: 6a
m-6
pm
912.
234.
5081
5
04 1
/2 W
. 42n
d St
.
B7$
Sp
an
ky
’s
Pizz
a ga
lley
and
salo
on. L
arge
men
u al
so
incl
udes
pas
ta, s
alad
s, an
d st
acke
rs. “
Hom
e of
the
orig
inal
chi
cken
fing
er.”
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912
.355
.338
3
3
08 M
all W
ay
$$J7
A
Mid
tow
n D
eli
Casu
al e
xpre
ss s
ettin
g. M
enu
sele
ctio
ns
incl
ude
a w
ide
arra
y of
del
i, bag
el, b
aker
y se
lect
ions
.
M-S
u: 5
:30a
m-1
0pm
912.
355.
8717
7805
Abe
rcor
n St
.
$I6
Ma
Ran
dy
’s
Men
u in
clud
es tr
aditi
onal
sou
ther
n so
ul
food
sel
ectio
ns in
a c
asua
l exp
ress
set
ting.
Tu-S
u: 1
1am
-8pm
912.
692.
0036
7
010
Suite
2 E
isen
how
er R
d.
$ H
6
Tail
gate
Sp
ort
s B
ar
& G
rill
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
lect
ion
of s
tand
ard
Amer
ican
fare
. Lar
ge s
elec
tion
of
beer
and
liqu
or.
M-S
a: 3p
m-3
am, S
u: 1
2:30
pm-2
am
912.
921.
2269
1
1215
Abe
rcor
n St
.
L4$
A
Sam
my G
ree
ns
Casu
al e
xpre
ss s
ettin
g w
ith a
men
u th
at
offe
rs s
lider
s, ho
t dog
s, sa
lads
, and
rot
atin
g m
enu
spec
ials
M-F
: 11a
m-3
pm; 6
pm-9
pm, S
a: 11
am-3
pm;
6pm
-9pm
912
.238
.832
8
1710
Abe
rcor
n St
.
$B8
Lo
gan
’s R
oad
ho
use
Rust
ic r
oadh
ouse
atm
osph
ere
with
juke
box
and
pean
uts.
Men
u in
clud
es s
tand
ard
Amer
i-ca
n st
eakh
ouse
fare
.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
921.
1510
11
301
Abe
rcor
n St
.
A$$
L4
Sm
ok
e S
tati
on
BB
Q
Real
pit
cook
ed B
BQ. F
eatu
ring
loca
l sea
food
da
ily. C
asua
l atm
osph
ere.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-9:3
0pm
912.
354.
2524
67
24 W
ater
s Ave
.
A$$
H8
Fusi
on
EclE
ct
ic
Sw
ee
t P
ota
toe
s
Hea
lthy
sout
hern
cui
sine
with
Gre
ek,
Med
iterr
anea
n, an
d Ca
ribbe
an in
fluen
ces.
Feat
ures
a d
aily
swee
t pot
ato
dish
.
M-S
a: 11
am-9
pm
912.
352.
3434
682
5 W
ater
s Ave
.
I8$
A
M-T
h: 1
1:30
am-2
:30p
m,M
-Th:
5pm
-9pm
, F-
Sa: 1
1:30
am-2
:30p
m, F
-Sa:
5pm
-10p
m
912.
352.
2233
5
31 S
teph
enso
n A
ve.
To
uca
n C
afe
Casu
al c
olor
ful a
tmos
pher
e. In
tere
stin
g m
enu
sele
ctio
n in
clud
es G
reek
, Car
ibbe
an, a
nd
Amer
ican
influ
ence
s.$$A
H7
Sis
ters
of
the
Ne
w S
ou
th
Trad
ition
al s
oul f
ood.
Sout
hern
cui
sine
serv
ed
cafe
teria
sty
le. C
asua
l exp
ress
set
ting
with
sp
ecia
ls.
M-T
h: 6
am-9
pm, F
-Sa:
6am
-10p
m
912.
355.
2761
260
5 Sk
idaw
ay R
d.
C11
$
Pu
b 2
9
Casu
al lo
cal f
eel. A
ssor
tmen
t of p
izza
s, Am
eri-
can,
and
Med
iterr
anea
n se
lect
ions
. Am
ple
draf
t bee
r se
lect
ions
as
wel
l.
M-S
a: 11
:30a
m-3
pm
Su: 1
2pm
-2am
912.
358.
0670
5
200
Paul
sen
St.
$$F8
A
Am
Eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
So
l R
est
au
ran
t
Spic
e Fu
sion
feat
urin
g a
la c
arte
taco
s, fla
ts,
and
mor
e. Ve
geta
rian
and
Vega
n fr
iend
ly.
Artis
an li
quor
s, m
agar
itas,
moj
itos.
Tu-S
u: 5
pm-U
ntil
M: C
lose
d
912.
232.
1874
161
1 H
aber
sham
St.
B8$-
$$A
H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
e D
inin
g
Map on pg. 62
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Ca
Fes
swee
ts
Bak
erie
s
eth
niC
Indi
an, M
edite
rran
ean,
M
iddl
e Ea
ster
n, e
tc.
ita
lia
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Well FED 65
Bac
k i
n t
he
Day
Bak
ery
Artis
an b
aker
y &
Foo
die
dest
inat
ion
serv
ing
lunc
h, de
sser
ts, c
offe
e, es
pres
so, a
nd A
mer
i-ca
n/Ita
lian
brea
ds. F
ree
wifi
.
Tu-S
a: 8a
m-5
pm, C
lose
d: S
u &
M
912.
495.
9292
24
03 B
ull S
tree
t
B7$
Sh
ak
e I
t U
p
Hea
lthy
frui
t sm
ooth
ies,
prot
ein
shak
es,
ener
gy s
hake
s or
mak
e yo
ur o
wn.
Casu
al
expr
ess
setti
ng a
djac
ent t
o G
iorg
ios’s
Del
i.
912
.352
.845
5
71
5 M
all B
lvd.
$J7
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
Un
forg
ett
ab
le B
ak
ery
& D
eli
Clas
sic, c
asua
l, exp
ress
take
out.
Cust
om
bake
ry, s
peci
aliz
ing
in c
akes
and
des
erts
with
lig
ht lu
nch
offe
rings
.
M-F
: 9am
-6pm
, Sa:
9am
-3pm
912.
355.
6160
2
38 E
isen
how
er D
r.
H7
$
Al
Sal
aam
De
li
Casu
al e
xpre
ss s
ettin
g. M
iddl
e Ea
ster
n fa
re w
ith tr
aditi
onal
del
i sel
ectio
ns.
M-S
a: 11
am-8
pm
912
.447
.040
0
2
311
Hab
ersh
am S
t.
$C
8Jo
hn
’s J
am
aic
an
Casu
al in
timat
e se
tting
. Aut
hent
ic Ja
mai
can
cuisi
ne th
at in
clud
es b
bq je
rk, p
ork,
ribs,
goat
, pe
pper
ed s
teak
, and
a v
arie
ty o
f sea
food
.M
-Th:
10a
m-9
pm, F
-Sa:
10am
-11p
m,
Su: 1
2pm
-6pm
912.
225.
4718
205
Mon
tgom
ery
Cro
ss R
d.
$J7
Sh
aw
arm
a K
ing
Trad
ition
al M
edite
rran
ean
fare
pre
pare
d w
ith
fres
h in
gred
ient
s in
an
expr
ess
casu
al s
ettin
g. Fr
ee w
ifiM
-Th:
11a
m-9
pm, F
-Sa:
11am
-9:3
0pm
, Su
: 11:
30am
-3pm
912.
692.
8988
740
0 A
berc
orn
St.
$I7
Tro
y M
ed
ite
rran
ean
Cu
isin
e
Auth
entic
Med
iterr
anea
n cu
isine
in a
ca
sual
set
ting.
Nig
htly
food
and
drin
k sp
ecia
ls, in
clud
ing
win
es.
M-S
u: 1
1-10
pm91
2.92
1.51
17
105
10 A
berc
orn
St.
K5
$$A
On
e L
ove
Auth
entic
Jam
aica
n m
enu
incl
udes
jerk
, ox
tail,
fish,
and
goat
. Wee
kday
lunc
h sp
ecia
ls.
Expr
ess
and
casu
al s
ettin
g.
M-T
h: 1
1am
-8pm
, F-S
a: 11
am-9
pm
912.
352.
4855
1
100
Eise
nhow
er D
r.
$H
8
Oge
ech
ee
Riv
er
Co
ffe
e C
o.
Loca
lly o
wne
d ca
fe th
at o
ffers
a la
rge
varie
ty
of c
offe
e-ba
sed
refr
eshm
ents
as
wel
l as
light
fa
re in
clud
ing
burg
ers,
sand
wic
hes,
soup
s, sa
lads
and
cus
tom
pan
inis
.M
-F: 7
am-7
pm, S
a: 8a
m-6
pm
912.
354.
7420
451
7 H
aber
sham
St.
E8$
Just
De
sse
rts
Loca
lly o
wne
d ba
kery
that
spe
cial
izes
in c
usto
m
cook
ies,
cupc
akes
, che
esec
akes
and
mor
e.
Tu-F
: 12p
m-6
pm
912.
655.
3844
5
224
Skid
away
Rd.
$-$$
G10
Pak
wan
Wid
e se
lect
ion
of tr
aditi
onal
Indi
an fa
re,
incl
udin
g sp
ecia
l off
the
men
u re
ques
ts.
Hoo
kahs
ava
iabl
e on
pat
io. C
asua
l sp
acio
us s
ettin
g.M
-Su:
11:
30am
-10p
m
912.
349.
4261
7
102
Abe
rcor
n St
.
$H
7P
ita
Pit
a
Casu
al s
et a
tmos
pher
e th
at o
ffers
a v
arie
ty
of p
itas,
heal
thy
sides
, cof
fee,
and
smoo
thie
s.
The
men
u al
so in
clud
es b
reak
fast
wra
ps a
nd
fala
fels
.M
-F: 9
am-7
pm, S
a: 11
am-9
pm91
2.69
1.44
40
47
11 W
ater
s Ave
.
F9$
Vin
cen
zo’s
Piz
za
Casu
al d
inin
g w
ith e
xten
sive
men
u in
clud
ing:
spec
ialty
piz
zas,
calz
ones
, Str
ombo
li, ho
agie
s, w
ings
, sal
ads
and
past
as.
M-S
a: 11
:30a
m-9
:30p
m
912.
921.
7800
1
2417
Whi
te B
luff
Rd.
N5
$$
All
yan
na’
s
Trad
ition
al P
izze
ria w
ith a
var
iety
of f
resh
sp
ecia
lty p
izza
s, w
ings
, sal
ads,
and
mor
e. To
ns
of s
peci
als
to c
hoos
e fro
m.
M-F
r: 4p
m-1
0pm
, Sa:
12pm
-10p
m,
Su: 4
pm-9
pm91
2-92
0-90
99 2
05 M
ontg
omer
y C
ross
Rd.
J7$$
Be
lla’
s It
alia
n C
afe
Ope
n 17
yea
rs. W
inne
r of
num
erou
s aw
ards
. Se
rves
trad
ition
al d
ishes
alo
ng w
ith p
izza
, pa
nini
, and
Ital
ian
rotis
serie
chi
cken
.M
-F: 1
1:30
-2pm
, M-T
h: 5
pm-9
pm,
F-
Sa: 5
pm-1
0pm
, Su:
5pm
-8pm
912.
354.
4005
4
420
Hab
ersh
am S
t.
$$E8
A
Jers
ey
’s P
izza
Pizz
a pa
rlor
setti
ng. N
ew Je
rsey
Sty
le P
izza
by
the
slice
at l
unch
with
ext
ende
d di
nner
men
u se
lect
ions
.M
-Th:
11a
m-9
pm, F
: 11a
m-1
0pm
,
Sa
: 12p
m-9
pm, S
u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$F9
Marc
o’s
Piz
za
Larg
e se
lect
ion
of s
peci
alty
piz
zas,
hot s
ubs,
win
gs, e
tc. E
xpre
ss c
asua
l set
ting.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m,
Su: 1
2pm
-10p
m
912.
349.
6960
4
521
Hab
ersh
am S
t.
D8
$$
Tas
te o
f In
dia
Trad
ition
al In
dian
sel
ectio
ns s
erve
d in
wel
l de
cora
ted
atm
osph
ere.
Wid
e m
enu
sele
ctio
n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
pm, M
-Su:
5pm
-10p
m
912.
356.
1020
401
Mal
l Blv
d.I7$$
A
Sta
rlan
d C
afe
Casu
al e
xpre
ss s
ettin
g. M
enu
is a
blen
d of
Ita
lian
and
fres
h Am
eric
an fa
re. S
peci
aliz
es
in p
anin
is, s
oups
, sal
ads,
sand
wic
hes.
M-F
: 11a
m-3
pm
912
.443
.935
5
11 E
41
St.
F8$
Wri
ght
Sq
uare
Cafe
Casu
al in
timat
e se
tting
. Ext
ensiv
e se
lect
ion
of
stan
dard
caf
é an
d se
ason
al g
ourm
et fa
re.
M-S
a: 10
am-9
pm
Su: 1
1am
-2pm
912.
349.
2452
736
0 Sk
idaw
ay R
d.
$-$$
K10
A
Co
stan
zo’s
Piz
za
Auth
entic
New
Jers
ey s
tyle
piz
za. C
asua
l ex
pres
s an
d di
ne-in
fam
ily fr
iend
ly at
mos
pher
e w
ith fo
osba
ll an
d te
levis
ion.
Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
1:30
-2:3
0pm
, 5pm
-Clo
se
912.
351.
2400
1
100
Eise
nhow
er D
r.
$$H
8
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 62
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
Wel
l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
0pm
912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
Kik
ko
’s R
est
au
ran
t
Trad
ition
al C
hine
se m
enu
sele
ctio
ns. L
unch
an
d di
nner
buf
fet.
Casu
al a
tmos
pher
e.M
-Th:
12p
m-9
pm, F
-Sa:
12pm
-10p
m, S
u:
12pm
-9pm
912.
238.
8815
250
4 Sk
idaw
ay R
d.
$D
11A
Kim
chi
Larg
e se
lect
ion
of tr
aditi
onal
Kor
ean
dish
es.
Dai
ly lu
nch
spec
ials
serv
ed in
an
intim
ate
atm
osph
ere.
M-S
a: 10
:30-
10pm
, Su:
4pm
-9pm
912.
920.
7273
14
9 E.
Mon
tgom
ery
Cro
ss R
d
$J7
AK
yo
to E
xp
ress
Casu
al e
xpre
ss s
ettin
g. Tr
aditi
onal
Japa
nese
m
enu
sele
ctio
ns.
M-T
h: 1
1am
-9pm
, F-S
a: 11
:30-
9:30
pm,
Su: 1
1:30
-9pm
912.
353.
9281
7400
Abe
rcor
n St
.
I7A
$$L
isa’
s C
hin
ese
Re
stau
ran
t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
$$K
10A
Kin
g an
d I
Trad
ition
al T
hai c
uisin
e se
rved
in a
con
tem
po-
rary
intim
ate
atm
osph
ere.
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-9
:30p
m, F
-Sa:
5pm
-10p
m, S
u: 5
pm-9
pm
912.
355.
2100
709
8 H
odgs
on M
emor
ial D
.
$$H
7A
Ne
w C
hin
a G
ard
en
Trad
ition
al C
hine
se s
elec
tions
. Mad
e to
ord
er.
Din
e in
or T
ake
out.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-10p
m
912.
920.
3028
1
2322
Lar
go D
rive
$L4
No
od
le B
ow
l
Larg
e va
ried
sele
ctio
n of
Asia
n di
shes
feat
ur-
ing
nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Th:
11a
m-8
pm, F
-Sa:
11am
-9pm
, Su:
12p
m-
4pm
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
Saig
on
Fla
vors
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
tr
aditi
onal
Vie
tnam
ese
dish
es in
add
ition
to
Sus
hi.
M-S
u: 1
1am
-9pm
912.
352.
4182
660
4 W
ater
s Ave
.
H8
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
Sak
ura
Jap
an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
Miy
ab
i
Se
aso
ns
of
Jap
an
Ex
pre
ss
Japa
nese
hib
achi
, sus
hi, a
nd tr
aditi
onal
se
lect
ions
. Cas
ual e
xpre
ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
hiba
chi s
tyle
cu
isine
coo
ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Riv
er
Re
stau
ran
t
Varie
ty o
f gou
rmet
Asia
n di
shes
incl
udin
g Ch
ines
e, Ja
pane
se, T
hai, s
ushi
, and
mor
e.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
66 Well FED
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 62
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
fluen
ced
men
u se
lec-
tions
as
wel
l as
sush
i.
A$$
L4W
an
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es.
M-F
: 11a
m-2
:30
pm, M
-Th:
5pm
-10p
m,
F-Sa
: 5pm
-11p
m
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm
912.
354.
0300
1
08 M
all B
lvd.
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in M
exi-
can
them
ed s
ettin
g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
.
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 69
AJ’
s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an s
elec
tions
. D
aily
spec
ials
and
hom
emad
e de
sser
ts.
Live
Ent
erta
inm
ent.
M-S
u: 1
1am
-10p
m
912.
786.
4442
33
Van
Hor
ne A
ve.
A$
H10
Sti
ng
Ray
’s S
eafo
od
Casu
al a
tmos
pher
e. La
rge
sele
ctio
n of
sea
-fo
od, in
clud
ing
vario
us c
rab
dish
es. B
lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
484.
4954
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
Larg
e se
lect
ion
of s
eafo
od, s
alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
er
Ho
use
Sele
ctio
n in
clud
es s
andw
iche
s, bu
rger
s, an
d se
afoo
d. Po
’ boy
s an
d lo
w c
ount
ry b
oil. L
ive
mus
ic a
nd te
levis
ed s
port
s.M
-Th:
11-
10pm
, F-S
a: 11
-12p
mSu
: 12-
10pm
912.
786.
5100
13
Tybr
isa
St.
A$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
rder
ing.
Nic
e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Do
lph
in R
ee
f R
est
au
ran
t
Fusio
n of
Sou
ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
, ste
ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat
. nig
ht.
M-S
u: 8
am-1
0pm
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
Sout
hern
sty
le c
asua
l far
e. Bu
rger
s, sa
nd-
wic
hes,
seaf
ood
and
mor
e. W
eekd
ay lu
nch
spec
ials
. M
-Th:
11-
7pm
, Sa:
11-8
pm S
u: 1
2-9p
m
912
.786
.659
3
1
9 Ty
bris
a St
.
$N
10T
op
sail
Bar
& G
rill
Wat
erfro
nt, in
door
and
out
door
sea
ting.
Ecle
ctic
mix
of A
mer
ican
sel
ectio
ns a
nd
Kore
an d
ishes
.
M-S
u: 1
2pm
-3am
912.
786.
8686
4B O
ld U
S H
wy
80C8
A$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
Mo-
Su: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
Sp
an
ky
’s B
eac
hsi
de
Seaf
ood
galle
y an
d sa
loon
. Lar
ge s
elec
tion
of
seaf
ood,
past
a, sa
lads
, and
sta
cker
s. “H
ome
of th
e or
igin
al c
hick
en fi
nger
.”.
Su-T
h: 1
1-10
pm, F
-Sa:
11-1
1pm
912.
786.
5520
160
5 St
rand
Ave
.
A$$
O11
Su
nd
ae C
afe
& D
eli
Larg
e se
lect
ion
of s
andw
iche
s, bu
rger
s, sa
lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$I1
1A
Ge
rald
’s P
ig a
nd
Sh
rim
p
Dog
frie
ndly
outd
oor
seat
ing
area
with
a v
iew
of
the
mar
sh.
Road
side
grill
prov
idin
g pi
g pi
ckin
gs,
Geo
rgia
wild
shr
imp,
and
larg
e to
go
ord
ers.
F-Su
: 11a
m-7
pm$M
10
912.
786.
4227
111
3 E.
Hw
y. 80
A
Piz
za o
n W
he
els
Larg
e se
lect
ion
of p
izza
, sub
s, an
d sa
lads
. Fa
st a
nd fr
ee d
elive
ry.
Fam
ily o
wne
d an
d op
erat
ed fo
r ov
er 2
5 ye
ars.
M-S
u: 4
pm-t
ill
912.
786.
5870
10
3 Jo
nes A
ve
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’s S
urf
sid
e
Larg
e se
lect
ion
of s
eafo
od. I
nter
estin
g se
lect
ions
mix
ed w
ith s
tand
ards
. Sig
natu
res
incl
ude
flow
er p
ot b
read
and
moj
o he
n.M
-Su:
11-
10pm
912.
786.
4745
4
04 B
utle
r Ave
.
A$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
Care
fully
cra
fted
men
u in
clud
es e
clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$N
10
Wel
l kno
wn
for
its e
xten
sive
brea
kfas
t men
u an
d la
id-b
ack
atm
osph
ere,
this
casu
al s
et
rest
aura
nt is
a fa
vorit
e fo
r lo
cals
.
Cafe
Lo
co
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
win
gs. L
ive m
usic
, ca
sual
atm
osph
ere.
M-T
u: 1
1:30
am-3
pm, W
-Su:
12:
30-4
:30p
mSu
-Th:
4:3
0-10
:30p
m, F
-Sa:
4:30
-11:
30pm
912.
786.
7810
1A
E. O
ld H
wy
80
$$C
9A
Ch
arl
y’s
Exte
nsive
din
ing
and
win
e m
enu.
Seaf
ood,
past
a, st
anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
Casu
al e
xpre
ss s
ettin
g se
rvin
g pi
zza,
trad
i-tio
nal A
mer
ican
fare
, and
sea
food
. The
y ha
ve
an e
xten
t men
u an
d ch
ild fr
iend
ly se
atin
g se
pera
te fr
om th
e ba
r.M
-W: 4
pm-1
2am
, Th-
Su: 1
1am
-3am
912
.786
.444
4
151
3 Bu
tler A
ve.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
GOURMET CARRY OUT
Whitemarsh Island, Near Publix
Restaurant Quality Meals To Gokbellagourmetcarryout.com
Healthy andVegetarian Choices
Daily
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
W h i t e m a r s h / W i l m i n gto nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
itA
liA
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
His
pAn
icC
uban
, Mex
ican
, etc
.
Map on pg. 68
Well FED 71
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
tand
ard
sele
ctio
ns w
ith s
outh
-er
n sid
es a
nd s
tart
ers.
M-S
a: 11
am-3
pm, W
-Th:
5pm
-8pm
F-Sa
: 5pm
-9pm
912.
201.
3259
4700
Hw
y 80
Eas
t
B3$$
AFly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith
loca
ls. S
ervin
g Am
eric
an fa
re a
nd s
eafo
od
sele
ctio
ns.
Tu-S
u: 1
1am
-11p
m
912.
897.
2009
7906
Hw
y 80
A$$
B5
Mic
hae
l’s
Cafe
Casu
al lo
cal f
eel. S
ervin
g ho
t and
col
d sa
ndw
iche
s, as
wel
l as
sala
ds, a
pps,
soup
s, an
d de
sser
ts.
M-T
h: 8
am-8
pm, F
-Sa:
9am
-9pm
Su: 9
am-6
pm91
2.34
9.60
66
32
6 Jo
hnny
Mer
cer
Blvd
$C
5
Ups
cale
, wel
l app
oint
ed a
mbi
ance
. Asia
n fu
sion
men
u an
d ex
tens
ive w
ine
and
bar
sele
ctio
ns.
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
Su: 5
pm-9
:30p
m
B5
912.
898.
2221
7
815
US
Hw
y 80
E.
A$$
$
Ele
Fin
e F
usi
on
Be
ef
O’B
rad
y’s
Fam
ily fr
iend
ly sp
orts
bar
atm
osph
ere.
Awar
d w
inni
ng w
ings
. Lar
ge c
asua
l far
e se
lect
ions
in
clud
ing
stea
k bu
rger
s.
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11
pm
912.
897.
8277
4
61 Jo
hhny
Mer
cer
Blvd
.
$C
5A
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
mus
ic
and
spec
ial e
vent
s.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
2
16 Jo
hnny
Mer
cer
Blvd
.
$$C
5A
Pap
a’s
BB
Q a
nd
Se
afo
od
Slow
coo
ked,
woo
d-fir
e pi
t bar
bequ
e. Se
afoo
d, so
ups
and
sand
wic
hes
also
ava
ilabl
e.M
-W: 1
1am
-9pm
, Th-
Sa: 1
1am
-10p
m, S
u:
12pm
-9pm
912
.897
.023
6
119
A C
harl
otte
Rd.
$B3
A
Un
cle
Bu
bb
a’s
Oyst
er
Ho
use
Exte
nsive
men
u se
lect
ions
incl
ude
seaf
ood
and
sout
hern
favo
rites
. Fea
ture
d on
the
Paul
a D
een
tour
Su-W
: 12p
m-8
pm,T
h-Sa
: 12p
m-9
pm
912.
897.
6101
10
4 Br
yan
Woo
ds R
d.
A$$
B4
Kan
pai
Exte
nsive
sel
ectio
n of
trad
ition
al Ja
pane
se
entr
ees
and
sush
i. Ope
n ki
tche
n, su
shi b
ar
and
sake
bar
.M
-Th:
11a
m-9
:30p
m, F
-Sa:
12pm
-10
pm,
Su: 1
2pm
-9pm
912.
898.
7778
140
John
ny M
erce
r Bl
vd
A$$
C4
Yu
mm
y H
ou
se
Larg
e se
lect
ion
of tr
aditi
onal
Chi
nese
food
. D
elux
e di
nner
s, he
alth
die
t men
u, an
d lu
nch
buffe
t also
offe
red.
M-S
u: 1
1am
-10p
m
912.
897.
1900
11
1 Ja
zie
Dr.
Suite
B
$ C
5
K’B
ell
a G
ou
rme
t C
arr
y O
ut
Dai
ly ro
tatin
g m
enu
sele
ctio
ns in
clud
e a
wid
e ra
nge
of it
ems
from
var
ious
cul
inar
y in
flu-
ence
s. O
fferin
g de
sser
ts a
s w
ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
Th
rive
A C
arr
yo
ut
Cafe
Sava
nnah
’s fir
st c
ertifi
ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
Can
cun
Cafe
II
Seve
ral d
iffer
ent t
ypes
of M
exic
an s
elec
tions
in
clud
ing
burr
itos,
ques
adilla
s, ch
imic
hang
as
and
taco
s.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912.
898.
0505
2
16 Jo
hnny
Mer
cer
Blvd
.
A$
C5
Bas
il’s
Piz
za &
De
li
Wid
e ra
nge
of It
alia
n se
lect
ions
, as
wel
l as
sand
wic
hes
and
wra
ps. L
arge
bee
r an
d w
ine
list.
Kid
frie
ndly.
M-T
h: 1
1am
-8:3
0pm
, F-S
a: 11
am-9
:30p
m,
Su
: 11:
30am
-8:3
0pm
912.
897.
6400
216
John
ny M
erce
r Bl
vd
A$$
C5
Jala
pe
no
s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
te R
d.
A$
B3 S
icil
ian
o’s
Re
stau
ran
t
Din
e in
, car
ry o
ut, d
elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
Tave
rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
cas
ual a
tmos
pher
e. Se
lect
ion
incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
B3
Isla
nd
Daiq
uir
i C
afe
Casu
al s
et a
tmos
pher
e in
a s
paci
ous
bar
with
a d
inin
g m
enu
that
incl
udes
food
s su
ch
as m
ozar
ella
stic
ks, q
uesa
dilla
s, sa
ndw
iche
s,
burg
ers,
and
ribey
es.
Su: 1
1am
-12a
m, M
-F: 1
1am
-2am
, Sa:
11am
-3am
912.
898.
9001
J
ohnn
y M
erce
r Bl
vd.
AC
4
Pan
da
Trad
ition
al C
anto
nese
, Sze
chua
n, an
d H
unan
st
yle C
hine
se ta
ke o
ut o
r di
ne in
opt
ions
. La
rge
men
u se
lect
ions
and
lunc
h sp
ecia
ls.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
m91
2.89
8.23
68
463
John
ny M
erce
r Bl
vd.
C5
$
Kain
an
Casu
al c
onte
mpo
rary
set
ting.
Men
u fe
atur
es
a w
ide
arra
y of
Asia
n se
lect
ions
incl
udin
g Fi
lipin
o, Th
ai, a
nd V
ietn
ames
e di
shes
.
M-S
a: 5-
9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$
B3
HAPPYHOUR
$5$2
$2 YUengling
ecO-mARtinisecO-wine$4$6
eVeRYDAY4-8pm
Bar Guide
the
to savannah & the islands pg. 77
> This fall, get a taste of Savannah’s
newest local craft brew.
DrinkPhoto: Beer Keg, by dottie Mae
9 december 2010. {{cc-by-sa-2.0}}
Despite the heat, people flocked in the hundreds to the Esplande of the Savannah International Trade and Convention Center to graze through over 100 booths tasting Lowcountry craft brews. This gloriously hoppy event is the annual Savannah Craft Brew Fest. If you were lucky enough to make it out to this *three-day event, you may not have known that you were in the presence of untapped greatness. First-time brewing company, Coastal Empire Beer Company graced the crowds with the their premiere recipe of hops and malts running from local taps: the Savannah Brown Ale. This rookie brew won over the crowds earning them the People’s Choice Award.
Coastal Empire Beer Company wasn’t started by an acclaimed culinary mastermind or a prodigy from the loins of the Samuel Adams founder, but instead, a geologist. Kevin Haborak moved from Atlanta in 2001, to Charleston, then to Savannah 7 years later in 2008. But he was making beer long before he got here. He’d been brewing his own beer at home since 1995, and this year he was finally able to let the world (well, just Savannah, for now) taste his creation.
The flavor came from a recipe for American Brown Ale that Haborak liked a lot. With a careful combination of Vienna, Munich, and caramel malts, the Savannah Brown Ale has a chocolate, nutty flavor. It’s relatively hoppy, and Haborak says, “[it] finishes relatively smooth. It’s not like an IPA which can have the lingering bitterness,.”
You might be noting that Savannah is a small town—too small for you not to notice the big addition of a brewhouse. Well, the Savannah Brown Ale is brewed 8 hours away in Fredricksburg, VA. Why the long jump north? Well, Georgia State Law is strict on the specifications of brewing locally. It restricts brewers to 500 barrels a year and that, but the Georgia Brewers Guild is working to change that.
So one of the first steps for Haborak to get his brew in the thirsty mouths of Savannahians was to find a place to contract brew.
brewing uP SOMe Savannah CraFTbrewing uP SOMe Savannah CraFT
By Katelan Cunningham
It was early September, which in Savannah means that summer is lingering relentlessly with heat so thick and moist that it’s nearly palpable. Walking just a block leaves even the freshest of bodies drenched in sweat, and what could a sweaty person like that want more than a frosty beer?
74 Well FED
“I’ll go there each time they brew and assist in the brewing process.”
C ontract brewing works like this: You give the brewhouse your recipe and ask if they would like to take you on as a client. Once they take you on, they brew your beer and package it, and you’ve started your life in the big time brewing world. Haborak chose to contract with Blue and Gray for his Coastal Empire Beer Co.
Once a month, Blue and Gray Brewing Co. works up a batch of Savannah Brown Ale. “Basically, I go up to brew it. They monitor the fermentation and then filter and package it, I go up for a QC
tasting and then finalize the shipping,” Harborak says.
Well FED 75
TASTY TIP
Where
Even with the constrictions of Georgia Law, Haborak hopes to have a brewhouse for Coastal Beer Company in Savannah eventually. He says that as a beer city, “Savannah is a fantastic place to be.”
Since their launch at the Brew Fest and their first tap at The Distillery, the biggest problem for Haborak is a good one to have--”Finding enough capacity to meet demand here.”
Look for the beautiful ADDY-winning blue herring logo of the Coastal Beer Co. logo for a taste of the new brew in town. And if you get a chance, thank Kevin Haborak, the geologist for his brewific invention.
to get itWhere
Tubby’s Tank House • Uncle Bubba’s • Pour Larry’sAlligator Soul • CoCo’s Sunset Grille • Crystal Beer Parlor • Mellow
Mushroom • Lighthouse Pizza • The Distillery (Savannah Brown Ale is on rotation) • Green Truck Pub (Savannah Brown Ale is on rotation)
TASTY TIPWhat to drink it with: Harborak suggests a steak or a burger. He tried it recently at Green Truck Pub with their Flathead burger and says it’s a particularly combination.
Outside The Distillery on the night of Savannah Brown Ale’s first tap. From left to right: Nikki Haborak, Kevin Harborak, Amy Harborak, Chris Haborak, Mark Milboer and David Little with Savannah Distributing.
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
His
tor
ic
Dis
tr
ict
Ab
e’s
on
Lin
coln
Intim
ate
and
casu
al lo
cal p
ub. O
utdo
or
seat
ing
avai
labl
e. Pe
t frie
ndly.
M-S
a: 4p
m-3
am
912.
349.
0525
17 L
inco
ln S
t.C9
AV
IA L
ou
nge
Loca
ted
insid
e th
e AV
IA H
otel
. Chi
c lo
unge
with
res
iden
t mix
olog
ist. O
fferin
g fro
mag
e an
d ch
arcu
terie
men
u as
wel
l.M
-Th:
4pm
-11p
m, F
-Sa:
2pm
-12a
m,
Su: 4
pm-1
0pm
912
.233
.211
6
14
Barn
ard
St.
C4
Bac
chu
s
New
loca
tion.
Rela
xed
ambi
ance
. Ex
tens
ive w
ine
list w
ith o
ver
45
avai
labl
e by
the
glas
s.
M-S
a: 3p
m-u
ntil
912.
235.
4442
309
W. C
ongr
ess
St.
D3
Bar
Bar
Unp
rete
ntio
us a
nd in
vitin
g. Al
l gam
es
free
. Nig
htly
spec
ials
.
M-T
h: 6
pm –
clos
e, F
-Sa:
5pm
– c
lose
912
.231
.191
0
219
W. J
ulia
n St
.
D3
Bay
Cafe
Part
of t
he C
lub
One
est
ablis
hmen
t. La
rge
video
bar
and
dan
ce fl
oor.
Kara
oke
and
show
s.
M-S
u: 5
pm-3
am
912
.234
.695
3
301
W. B
ay S
t.B3B
ern
ie’s
Riv
er
Str
ee
tCa
sual
atm
osph
ere
on th
e riv
er. S
ervin
g st
anda
rd A
mer
ican
fare
. Fam
ous
for
oyst
ers.
M-T
h: 1
1am
-12a
m, F
-Sa:
11am
-3am
, Su
: 11a
m-2
am 9
12.2
36.1
827
11
5 E.
Riv
er S
t.B7
Ch
urc
hil
l’s
Pu
b
Intim
ate
hist
oric
set
ting.
Exte
nsive
bee
r se
lect
ion
with
impo
rts
and
dom
estic
s.
M-S
u: 5
pm-1
am
912.
232.
8501
13
W. B
ay S
t.B6C
irca
18
75
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Ex
tens
ive w
ine
sele
ctio
ns.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pmD
5
912.
443.
1875
4
8 W
hita
ker
St.
Th
e D
isti
lle
ryO
ver
21 c
raft
brew
s on
tap.
Cla
ssic
hi
stor
ic ta
vern
set
ting.
Serv
ing
lunc
h an
d la
te n
ight
fare
.M
-Th:
11a
m-1
am, F
-Sa:
11am
-3am
, Su
: 12p
m-9
pm
912.
236.
1772
416
W. L
iber
ty S
t.G2
Hangfire
Casu
al lo
cal a
tmos
pher
e. Re
gula
r liv
e m
usic
and
spe
cial
s. Po
pula
r co
llege
ha
ngou
t.
M-S
a: 7p
m-3
am
912.
443.
9956
3
7 W
hita
ker
St.
D5
Jen
’s &
Fri
en
ds
Cozy
nei
ghbo
rhoo
d ba
r. O
ver
100
beer
s an
d m
artin
is. H
appy
hou
r. Re
gula
r dr
ink
spec
ials
.
M-S
a: 3p
m-u
ntil
912.
238.
5367
7
E. C
ongr
ess
St.
C6
Jin
x
Loca
l hot
spot
for
wee
kly
live
show
s an
d ev
ents
. Ful
l bar
and
laid
bac
k at
mos
pher
e.
Cal
l for
hou
rs
912.
236.
2281
1
27 W
. Con
gres
s St
.
D4
Liv
e W
ire
Mu
sic
Hal
l
Spac
ious
. Thr
ee b
ars
and
larg
e st
age.
Regu
lar
loca
l, reg
iona
l, and
nat
iona
l sh
ows.
M-F
: 4pm
-unt
il, Sa
: 11a
m-u
ntil
912
.233
.119
2
3
07 W
. Riv
er S
t.A3
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
erv-
ing
larg
e br
eakf
ast,
lunc
h an
d di
nner
se
lect
ions
. Fam
ous
for
nigh
tly k
arao
ke.
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
G6
Me
rcu
ry L
ou
nge
Rela
xed
loun
ge a
tmos
pher
e. Re
gula
r liv
e m
usic
with
no
cove
r.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912.
447.
6952
1
25 W
. Con
gres
s St
.
D4
Mo
on
Riv
er
Bre
win
g C
o.
Casu
al c
onte
mpo
rary
atm
osph
ere
serv
ing
ecle
ctic
Am
eric
an fa
re. L
arge
be
er s
elec
tion
with
hou
se b
rew
ery.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m,
Su
: 11a
m-1
1pm
912.
447.
0943
21
W. B
ay S
t.B5
What exactly is a bar? Is it any place that has a physical bar which you can sit at? Does it have to be a full bar or does just beer count too? What about a wine bar? Sake bar? Bar and grill? Well FED strives to give you the most accurate and complete listings possible, but we need your help. If you feel your bar should be included in the Well FED Bar Guide, contact us on
Facebook or shoot an email to guide@wellfedsavannah.com.B
ayo
u C
afe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
se
afoo
d. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m
912.
233.
6411
14
N. A
berc
orn
Ram
p
B7
J.J.
Bo
ne
rz
Larg
e ba
r an
d Am
eric
an fa
re s
erve
d in
an
upb
eat a
tmos
pher
e w
ith s
erve
rs in
re
d co
wgi
rl bo
ots.
M-S
a: 11
am-3
am ,
Su: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.B5
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng
ever
y ni
ght.
Men
u fe
atur
es c
lass
ic
Amer
ican
and
Irish
fare
.
M-S
a: 11
pm-3
am,S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.B4
Mu
rph
y’s
Law
Iri
sh P
ub
Auth
entic
Irish
pub
. Wee
kly
ente
rtai
nmen
t. Li
ve r
ugby
bro
adca
sts.
Lim
ited
food
men
u.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912
.443
.085
5
409
W. C
ongr
ess
St.
D2
map
on
pg. 5
4
Mir
age
Cont
empo
rary
Med
iterr
anea
n m
enu.
Intim
ate
casu
al s
ettin
g. E
xpan
sive
bar
with
late
nig
ht h
ooka
h lo
unge
. Out
door
se
atin
g al
so a
vaila
ble.
Su-W
: 5pm
-12a
m, T
h-Sa
: 5-2
:30a
m
912.
236.
5464
20 E
. Bro
ught
on S
t.
D6
Co
ng
ress
Str
ee
t S
oci
al C
lub
Larg
e ou
tdoo
r ba
r an
d pa
tio.
Rela
xed
yet
upbe
at a
tmos
pher
e, w
ith o
ccas
iona
l live
m
usic
. The
re a
re 2
indo
or b
ars,
with
big
sc
reen
tvs,
pool
tabl
es, d
art b
oard
s, an
d a
foos
ball
tabl
e.O
pen
Ever
yday
11a
m-3
am91
2.23
8.19
85
4
11 W
. Con
gres
s St
.
D2
O’C
on
ne
lls
Iris
h P
ub
Trad
ition
al Ir
ish p
ub th
at c
arrie
s al
l Iris
h w
hisk
ey a
vaila
ble
in th
e st
ate
of G
A,
occa
ssio
nally
feat
ures
live
Irish
mus
ic.
M-T
u: 4
pm-C
l, W-S
a: 3p
m-3
am
912.
898.
9001
4
2 D
rayt
on S
t.C3
Well FED 77
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
Su
gar
Dad
dy
’s
Casu
al in
timat
e at
mos
pher
e. Ta
pas,
light
fa
re a
nd d
esse
rts.
Exte
nsive
win
e an
d dr
ink
list.
Kitc
hen
open
till
mid
nigh
t.
M-T
h: 5
pm-2
am, F
-Sa:
5pm
-3am
Su: 1
0am
-2pm
912.
335.
5852
1
09 Je
ffers
on S
t.
D3
His
tor
ic
Dis
tr
ict
map
on
pg. 5
4
MiD
tow
n
sou
tH
siD
e m
ap o
n pg
. 62
So
uth
sid
e B
illi
ard
s C
lub
Leag
ues
Mon
day-
Thur
sday
. Lar
ge
spac
ious
env
ironm
ent.
Lots
of t
able
s. M
enu
incl
udes
sta
ndar
d ba
r fa
re.
M-T
h: 1
1am
-1am
, F-S
a: 11
am-2
am,
Su: 1
pm-1
am91
2.92
5.53
98
13
051
Abe
rcor
n St
.
L2
Ro
oft
op
Tav
ern
in
Cit
y M
ark
et
Mod
ern
bar
with
dai
ly ha
ppy
hour
and
drin
k sp
ecia
ls. W
eeke
nd D
J for
dan
cing
and
onl
y de
signa
ted
smok
ing
sect
ion
in d
ownt
own.
912.
994.
2291
30
9 W
. Sai
nt Ju
lian
St.
C3
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar
fare
.M
-F: 1
1:30
am-2
am, S
a: 3p
m-2
am,
Su: 1
2:30
pm-1
2am
K10
912.
354.
8288
7360
Ski
daw
ay R
d.
Tan
tra
Bar
& L
ou
nge
Cont
empo
rary
loun
ge c
lub
atm
osph
ere.
Sush
i and
tapa
s. Re
gula
r sh
ows
and
popu
lar
open
mic
.M
-Tu:
5pm
-2am
, W-S
a: 5p
m-3
am, S
u:
6pm
-2am
912
.231
.088
8
8 Ea
st B
roug
hton
St.
D7
Ro
gue
Wat
er
Two
stor
y hi
stor
ic lo
ft w
ith a
rel
axed
atm
o-sp
here
that
feat
ures
intim
ate
indo
or a
nd
outd
oor
seat
ing
and
a fu
ll ba
r.
M-F
: 11a
m-3
pm, W
-Th:
6pm
-9pm
F-Sa
: 6pm
-10p
m
912.
349.
1549
38
MLK
Jr B
lvd
D1
Fo
rm
Alth
ough
not
act
ually
a b
ar, t
his
carr
yout
w
ine
and
gour
met
food
s sh
op h
as
beco
me
wel
l kno
wn
for
its a
fford
able
se
lect
ions
and
mon
thly
win
e di
nner
s.
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Po
ur
Larr
y’s
In C
ity M
arke
t. N
ight
ly sp
ecia
ls. B
eer
pong
. Live
ent
erta
inm
ent.
M-S
u: 5
pm-u
ntil
912.
232.
5778
20
6 W
. Sa
int
Julia
n St
.
C3
Rail
Pu
b
Hist
oric
dive
bar
. Reg
ular
drin
k sp
ecia
ls.
Lim
ited
men
u. Fr
ee w
ings
hap
py h
our
on F
riday
.
M-W
: 3pm
-3am
, T-S
a: 1p
m-3
am
912.
238.
1311
4
05 W
. Con
gres
s St
.
C2
De
w D
rop
In
n
Cozy
loca
l bar
. Lon
g ha
ppy
hour
. Dar
ts,
Texa
s H
old’
em, a
nd K
arao
ke.
M-T
h: 2
pm-1
1pm
, F-S
a: 2p
m-2
am,
Su: 1
2pm
-9pm
912.
927.
9757
1143
2 A
berc
orn
St.
L3
Six
Pe
nce
Pu
bCa
sual
Eng
lish
pub
with
cla
ssic
hist
oric
se
tting
. Eur
opea
n in
fluen
ced
pub
fare
an
d sp
ecia
lties
.M
-Th:
11:
30am
-12a
m, F
-Sa:
11:3
0am
-2a
m, S
u: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
G6
Tail
gate
Sp
ort
s B
ar
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
-le
ctio
n of
sta
ndar
d Am
eric
an fa
re. L
arge
se
lect
ion
of b
eer
and
liquo
r.M
-Sa:
3pm
-3am
, Su:
12:
30pm
-2am
912.
921.
2269
1121
5 A
berc
orn
St.
L4
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fa
re a
nd b
ar fo
od s
tand
ards
. Dai
ly sp
ecia
ls. S
paci
ous
spor
ts b
ar
M-S
u: 1
1am
-12a
m
912.
352.
2933
1
0 Ea
st B
road
St.
D12
Se
ed
Eco
Lo
un
ge
Casu
al in
timat
e at
mos
pher
e. Ec
o-fr
iend
ly ba
r se
rvin
g co
ntem
pora
ry s
peci
altie
s.
M-S
a: 5p
m-3
am
912
.349
.510
0
39
Mon
tgom
ery
St.
D2
Pin
kie
Mas
ter’
sA
clas
sic d
ive b
ar th
ats
been
ope
n fo
r m
ore
than
50
year
s, P
res.
Jimm
y Ca
rter
ga
ve a
spe
ech
whi
le s
tand
ing
atop
the
bar
on th
e be
half
of h
is fr
iend
and
the
orig
inal
pro
prie
tor “
Pink
ie”
Mas
terp
olis
.M
-Sa:
5pm
-3am
912.
238.
0447
3
18 D
rayt
on S
t.
H7
Sh
ipw
reck
Lo
un
geN
ewly
open
ed n
ight
clu
b th
at fe
atur
es D
Js
on th
e w
eeke
nds
and
live
spor
ting
even
ts
thro
ugho
ut th
e w
eek,
with
diff
eren
t drin
k sp
ecia
ls on
a r
otat
ing
basis
. Hap
py h
our
is 5p
m-7
pm.
M-W
: 10a
m-2
am, T
h-Sa
:11a
m-3
am 9
12.6
29.0
880
1
5 W
. Bro
ught
on S
t.
D7
Cap
on
es
Bil
lard
sSp
acio
us b
illiar
ds b
ar a
nd g
rill. L
arge
la
te n
ight
men
u . L
unch
spe
cial
s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
3pm
-12a
m91
2.35
4.48
48
110
0 Ei
senh
ower
St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912
.335
.595
6
452
3 H
aber
sham
St.
E8
Say
a L
ou
nge
Casu
al y
et in
timat
e at
mos
pere
, with
a fu
ll ba
r an
d a
loun
ge a
rea
laid
out
with
cou
ches
. D
ance
floo
r w
ith a
var
ieta
l mix
of m
usic
, Tu
esda
ys a
nd T
hurs
days
are
Sal
sa d
ance
ni
ghts
.M
-Sa:
1pm
-3am
912.
236.
7272
109
Brou
ghto
n St
.
D4
Re
tro
on
Co
ng
ress
Casu
al, e
asy
goin
g at
mos
pher
e th
at o
c-ca
siona
lly fe
atur
es li
ve m
usic
. Equ
ippe
d w
ith a
full
bar,
larg
e fla
t scr
eens
, and
a
danc
e flo
or.
M-S
a: 5p
m-3
am
912.
544.
0371
12
5 W
. Con
gres
s St
.
D4
Sav
an
nah
Sm
ile
s
Du
eli
ng
Pia
no
Bar
Fest
ive c
asua
l sal
oon
atm
osph
ere.
Due
l-in
g Pi
anos
. Pop
ular
for
spec
ial o
ccas
ions
W-F
: 5pm
-3am
, Sa:
5:30
pm-3
am,
Su: 5
:30p
m-2
am 9
12.5
27.6
453
3
14 W
illia
mso
n St
.
B2
Pe
g L
eg
Pe
te’s
Rece
ntly
re-o
pene
d un
der
new
m
anag
emen
t thi
s di
ve b
ar fe
atur
es
oc
casio
nal l
ive m
usic
and
kar
aoke
nig
hts
as w
ell a
s ni
ghtly
drin
k sp
ecia
ls.
W-S
a: 5p
m-T
ill C
lose
912.
856.
8076
3
03 W
Riv
er S
t.
A3
78 Well FED
H i sto r ic D i st r ictB a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 2
4
San
d B
ar
Dar
ts, P
oker
, foo
sbal
l. Lar
ge s
elec
tion
of s
andw
iche
s an
d pa
nini
s. Su
shi o
n W
edne
sday
s.
M-T
h: 5
pm-3
am, F
-Su:
3pm
-3am
912.
786.
8304
1
512
Butle
r Ave
.
M10
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
r-rit
os s
erve
d in
a s
paci
ous
spor
ts b
ar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd
Kara
oke.
M-S
u: 1
1-3a
m91
2.78
6.71
76
1516
But
ler A
ve.
N9
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty
pizz
as, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, and
mor
e.M
-Su:
11-
12am
912.
786.
5900
1213
Hw
y. 80H
6D
oc’
s B
ar
an
d G
rill
Live
ent
erta
inm
ent o
f Frid
ay a
nd
Satu
rday
s. Th
e on
ly bu
mpe
r po
ol ta
ble
in Ty
bee.
Lim
ited
bar
men
u.M
o-Sa
: 12p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
.550
6
1
0 Ty
bris
a St
.
N9
ty
bee
isl
an
D m
ap o
n pg
. 68
Be
nn
y’s
Serv
ing
brea
kfas
t ite
ms
alon
gsid
e
sand
wic
hes
and
stan
dard
bar
food
.“C
olde
st b
eer
in A
mer
ica”
M-S
a: 10
-3am
, Su:
12:
30-3
am
912
.786
.012
1
1517
But
ler A
ve.
N9
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an fl
air.
Dai
ly sp
ecia
ls an
d ho
mem
ade
des-
sert
s. Li
ve E
nter
tain
men
t.M
-Su:
11a
m-1
0pm
912
.786
.444
2
33
Van
Hor
ne A
ve.
H10
Qu
art
er
Sp
ort
s B
ar
an
d G
rill
Spor
ts b
ar s
ervin
g st
anda
rd c
asua
l far
e. Se
afoo
d se
lect
ion
incl
udes
oys
ters
and
sn
ow c
rab
legs
.
M-S
a: 4p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
8966
601
1st
St.
H9
Se
ag
rass
Gri
ll &
Sal
oo
n
Full
Bar
with
Kar
aoke
on
Frid
ay a
nd
Satu
rday
nig
hts.
Ope
n M
ic N
ight
eve
ry
othe
r Thu
rs. D
aily
Lunc
h Sp
ecia
ls.
M-S
u:11
:30a
m-3
am
912.
786.
7707
7
25 1
st S
t.H9
Tyb
ee
Tim
eSp
orts
Bar
. Vot
ed b
est d
aiqu
iri 2
004-
2009
. 10
diffe
rent
dai
quiri
mac
hine
s. Th
irtee
n TV
s.
M-S
a: 12
pm-3
am, S
u: 1
2:30
pm-3
am
912.
786.
7150
16
03 S
tran
d A
ve.
N10
Isla
nd
er
Dan
ce m
usic
, foo
d, ka
raok
e, an
d re
ason
ably
pric
ed d
rinks
.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
2pm
-12a
m
912
.897
.613
7
2
21 J
Mer
cerB
lvd.
C5
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
m
usic
and
spe
cial
eve
nts.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
216
J M
erce
r Bl
vdC5
Bri
tan
nia
Pu
b
Larg
e Br
itish
them
e pu
b. O
utdo
or
seat
ing.
Larg
e gr
oup
acco
mm
odat
ions
. H
appy
hou
r sp
ecia
ls.
M-F
: 2pm
-2am
, Sa:
4pm
-3am
912.
898.
4257
140
J Mer
cer
Blvd
.
C4
Fly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith lo
cals
. Ser
ving
Amer
ican
fare
and
se
afoo
d se
lect
ions
.Tu
-Su:
11a
m-1
1pm
912.
897.
2009
790
6 H
wy
80B5
Wil
min
gto
nisl
an
D m
ap o
n pg
. 68
Isla
nd
Daiq
uir
i C
afe
Casu
al lo
cal b
ar th
at o
ffers
sta
ndar
d
Amer
ican
fare
in a
spa
ciou
s se
tting
w
ith p
ool t
able
s an
d da
rt b
oard
s.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
1am
-12a
m 9
12.8
98.9
001
J Mer
cer
Blvd
.
C4
Isla
nd
Sp
ort
s B
ar
& G
rill
Spor
ts b
ar in
a r
elax
ed, c
asua
l atm
osph
ere
has
big
scre
en tv
s, fu
ll ba
r, an
d a
food
men
u th
at o
ffers
trad
ition
al b
ar fo
od.
M-W
: 4pm
-Lat
e, F
-Sa:
12pm
-Lat
e,
Tu
-Th:
2pm
-Lat
e91
2.89
8.56
24 3
48 Jo
hnny
Mer
cer
Blvd
.
C4
Co
coa’
s D
ess
ert
Bar
This
dess
ert b
ar o
ffers
item
s su
ch a
s do
uble
ch
eese
cake
, key
lime
pie,
sour
cre
am le
mon
ca
ke, c
hoco
late
gan
ache
, in a
dditi
on to
m
artin
is, b
eer
and
win
e.Tu
-W: 5
pm-1
0pm
, Th:
5pm
-11p
m,
F-Sa
: 5pm
-12p
m
912
.349
.072
5 4
Wilm
ingt
on Is
land
Rd.
D4
To
ou
r R
ead
ers
: W
ell
FED
con
tinue
s to
str
ive
for
the
mos
t co
mpl
ete
and
curr
ent
listin
gs. H
owev
er, w
e co
uld
alw
ays
use
YOU
R
help
! If
you
find
that
you
r fa
vori
te e
stab
lishm
ent
is n
ot l
iste
d or
ne
eds
corr
ectio
n, p
leas
e co
ntac
t us
. All
emai
ls r
egar
ding
add
ition
s an
d co
rrec
tions
will
aut
omat
ical
ly b
e en
tere
d in
a m
onth
ly d
raw
ing
to r
ecei
ve a
Fre
e G
ift C
ertifi
cate
to
a re
stau
rant
of
our
choi
ce.
Plea
se e
mai
l all
subm
issi
ons
to: g
uid
e@
we
llfe
dsa
van
nah
.co
m
To
Bu
sin
ess
Ow
ne
rs:
Li
stin
gs in
the
Din
ing
and
Bar
Gui
de a
re a
lway
s 10
0% F
REE
. If
you
wou
ld li
ke t
o be
incl
uded
, ple
ase
call,
fax,
or
emai
l with
you
r in
form
atio
n to
hav
e yo
ur li
stin
g cr
eate
d.
-Did
we
prin
t in
corr
ect
info
rmat
ion
for
your
bus
ines
s? D
o yo
u ne
ed
to u
pdat
e yo
ur li
stin
g? If
so,
we
wou
ld b
e m
ore
than
hap
py t
o up
date
you
r in
form
atio
n fo
r pr
int
in t
he n
ext
issu
e. If
you
wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
Well FED 79
Recommended