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Feed. Eat. Drink. The area's largest food, dining, and healthy living magazine with the most comprehensive dining and bar guide.
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Take ONE! It’s FREE!
VOLUME 2 ISSUE 7
102 West Broughton St. 912.232.6850
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Experience Fine Dining in a Casual Atmosphere at The Oldest Restaurant on Historic River Street.
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A Savannah Dining Tradition
Looking to have a Spring Gathering?WE HAVE Gourmet Platters to IMPRESS ALL YOUR GUESTS
AND ALL THE THINGS to FULFILL YOUR SMALL PARTY NEEDS!
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Lunch will be available Tuesday thru Friday 11:00 till 3:00
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Contents: May 2012
Gardening Flowers are not just another pretty face in the garden, put them to work for you.
13
The Spices of Life The Spice and Tea Exchange shares their knowledge about spices from around the world.
21
FEEd
The Well FED Pet Local Animal Welfare Organizations need your help!
25
EAT
To Market, To Market Savannah’s local ethnic grocery stores provide diverse cultural products. Find out where they are.
16
The BAR GUIDE The most comprehensive list of bars, from downtown to The Islands.
60
drInkInternational Beers A list of six must try beers from Habersham Beverage Warehouse.
58
30 Restaurant Spotlight: PJ Thai Cusine rECIPE: Massaman Curry
21
13
30
58
28 The Seasonal Chef: Chef donnie Simmons of Taco Abajo and Temperance shares his recipe. rECIPE: Tomato Surprise
MAPS. dETAILS.
dESCrIPTIOnS.
New Listings
pg. 37
Dining Guide
31 A Taste of La Xalapa rECIPE: Chicken Enchipotlado
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08 | Volume 2 Issue 7 | 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
Last year, some of our readers may remember that we dedicated the May issue to Asian Pacific Heritage Month (and to Mom). Well this year we decided to take it a step further and encompass an even wider array of cultural diversity. It seems only fitting that since I myself am half Asian and half Hispanic/European, that we should broaden our content this month for what i’m thinking is going to be the first Annual Ethnic Issue.
This month we are covering Asia, Africa, Central America, and then a few more in between. It is our hopes that we might encourage some of our readers to broaden horizons and try something new.
Of course for our more cosmopolitan readers, I feel confident that we have done our due diligence in finding you something new. Maybe it’s a new recipe (you have to try the Massaman Curry, page 31) or a new favorite beer (page 58).; or possibly a new place to shop. We are so fortunate to have quite a wide selection of offerings for a relatively small city. Did you know that on Montgomery Cross Road alone, there are a Mexican, Caribbean, and Korean market? Not to mention the city’s only truly Korean restaurant and also Savannah’s largest Latin bakery.
I must admit we had a great time putting together this issue: browsing through all the markets, seeing vegetables i’ve never seen before; picking up jars and cans with labels in different languages and from countries that i’ve never been to; the smells, the colors, the people!
Regardless of what country you come from or what language one speaks, it has become apparent to me that Southern hospitality is pervasive throughout Savannah. We came across some of the friendliest business owners around and they could hardly even speak English. Luckily, courtesy is a universal language and I hope that after reading this issue, some of you might be inspired to spread some around yourself! So go out there and try something new - or even better yet, if there’s something we missed, please let us know about it. We love to hear from our readers, as it is you who make this whole endeavor worth while.
Also, don’t forget to save the date: June 23rd is the annual City of Savannah’s Asian Festival. This year looks like it’s going to be the best ever and you can be sure that the Well FED Family will be out there to show our support. Be sure to check out next month’s issue for a schedule of events.
In the meantime, we look forward to hearing from you and about your own exploration into Savannah’s rich cultural landscape. See you at the Asian Festival!
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 Michael CilloMatthew Warren Jeremy LambertValerie HobackTony Judnich Kelly Lockamy Liz Querusio
Creative DirectorWhitney Johnson
Contributing ArtistsM’Elena Holder Megan Ave’ Lallemant
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) [email protected]
acebook!Follow us on
Contributing PhotographersLara Sims
Diversity is the spice of life.
Accounts Jennifer Restivo Charles MooreCatherine Compton
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!
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General ManagerJennifer Gedroyc
Contributing EditorDavid Gignilliat
Contact Us
DistributionMike RoyerCatherine Compton
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Attract & Support PollinatorsHark back to your elementary biology class explaining where fruits and vegetables come from. There’s the cycle of seed-plant-flower-fruit-seed involving other elements such as sun, water, nutrients, and pollinators to come to fruition. If any one of these elements is missing, the cycle is broken and we go hungry. We’re all aware of the deadly “Colony Collapse Disorder” decimating the honey bee population. Even chemical farmers need bees and other pollinators to complete the growing cycle and make their efforts pay off. They’ve formulated insecticides to take the place of predator insects, but no one has come up with a substitute for the humble, under-praised pollinator. Flowers and pollinators have a mutualistic symbiosis. Without them life on earth would not exist in the same way.
Flowers have captivated the esthetic eye of humans from the beginning of time. Mystics and poets have praised them; artists have portrayed them; people from every societal class have toiled to grow them.
We pay good money to have them grace our tables and homes, celebrate weddings, birthdays and funerals, decorate our holy places and shrines. What is it about flowers that so easily captivate us?
Is it simply beauty, or do they speak to a deeper knowing of what we need to survive? Without flowers, there would be no vegetable, no pollinator, and no beneficial predator in the garden.
Flowersnot juSt Another Pretty fAce.
nectar Source for Predator InsectsFlowers serve another function in the vegetable garden and orchard. Predator insects
are also nectavores. When their prey of choice is scarce or absent, the predators turn to nectar for sustenance. Also the different life stages of the insect determine its food of choice. Take the wasp for example: the adults are exclusively nectavores, while their young are carnivores. The wasp exists in two categories, solitary or social. The solitary wasp lays its eggs on the prey which becomes a food source for the larva, eventually killing the prey. The social wasp lives in colonies, you know, like hornets nests and other paper-like nests. They actually carry the prey back to the nest to feed the larva once it hatches out. These are the kinds that have stingers to immobilize the prey while in transport and storage. Growing nectar-rich flowers alongside and interplanted with your vegetable crops afford the predators easy access to food right where you want them to be patrolling for insects for their young.
Diggin' inthe DirtwithKelly Lockamy
Well FED 13
Allowing a small population of plant eating, sap sucking insects in your garden is a good idea in order to keep the predator population strong and reproducing. A good way to do this is by growing trap crops of plants the insects prefer to eat over your vegetable crop. Thereby deflecting the damage they do. Some of the plants include: Yellow Rocket (aka wild mustard), radish, and nasturtium will trap insects that eat your broccoli, cabbage and other brassicas; Medic (that wild yellow-flowered, clover-like plant so abundant through winter and spring in our area), will trap the carrot fly; the hot cherry pepper can be sacrificed so that the bell pepper plant will flourish; and Tansy should be planted in abundance, it’s a trap for the
Colorado potato beetle and also is very beneficial as a nectar source for predators. Plant eating insects should also be controlled on the trap crops so as to maintain the trap crop, and they should not be allowed to reproduce which will create more insects that will then move on and into the garden crops. Using a bucket with soapy water is an easy way to treat the most infested areas and simply knock or dunk the bugs into the solution. Be careful not to drown the beneficial insects that may also be there feasting on that abundant food supply. Learn some basic bug identification, the internet is invaluable for this sort of research.
14 Well FED
Flower SuggestionsSome of my favorite summer flowers come from childhood memories in my grandmother’s garden where she always had a huge plot of thickly planted zinnias in a riot of different colors. We always had cut flowers on the table in the summer, which is a tradition I carry on to this day.
Sunflowers of all shapes, colors and sizes are readily available, easy to grow from seed and beneficial to pollinators, they also reseed themselves easily from year to year. Cut the flower-heads off after the seeds have developed and leave them out by the bird feeders for your feathered friends to find. Tithonia, or Mexican sunflower keeps blooming all summer and provides many cut flowers in its lifetime, it also reseeds readily.
Cleome, or spider flower, is an all time favorite. A member of the hemp family, your neighbors could be suspect of the five-fingered leafy plant until it begins to bloom, thereby removing suspicion of any illegal
Trap Costs
intentions. It also reseeds itself year after year and you’ll soon have a strain naturalized to your own garden. Marigolds have an aroma with a sense memory of childhood as well and some of the varieties ward off root knot nematodes, and, would the Hari Krishna’s be as memorable without them?
Cosmos are rich in nectar and pollen, a great addition for the beneficial bugs in your garden. And of course as much room as you can afford for tansy for nectar, trap crop, and ingredient to make your own bug repellant tea-spray with. Don’t forget the perennials on the borders of your garden. Add groupings of hyssop, agastache, varieties of salvia, and “Maximillion,” a perennial sunflower. If space allows, try to leave an area of wildness where “weeds” and grasses can grow tall and wild, these areas support beneficial insects, attract birds and even frogs if there’s a water source.
I love to let lambs quarters grow wild, they pop up randomly on the edge of the garden and along the chicken yard fence. They’re in the amaranth family and are amazingly nutritious and can be used as a cooked green or mixed into salad greens in the summer. My chickens benefit from these greens every day all summer long. So consider the beautiful, joyful, and ecologically critical flower as a necessary ingredient to your yard, garden or potted plant collection this year. And bring a little sunshine inside with a beautiful flower garden arrangement.
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Shopping List:
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Hong Tan Oriental Grocery816 Pennsylvania Avenue - (912) 233-9184Named for the Vietnamese family owners, this quaint Asian grocery stands out amongst the rest for the abundant selection of fresh produce and even a few live plants for sale. Upon visiting, you are greeted by one of the friendliest and welcoming owners I’ve met, who are more than accommodating in assisting you with any questions you should have. If you’re looking to try and do some Vietnamese cooking at home, this is a great place to start.
Chinatown Market 1215 Price Street - (912) 238-8260Don’t let the façade our initial view upon entering fool you. This is one of Savannah’s largest Asian markets and is frequented by many Asian restaurant owners as a source for fresh products and supplies. A walk through the aisles, located in the back of the establishment, is a lot to take in at once: I counted over 50 different types of noodles alone and nearly 20 different brands of rice. The selection is vast and includes selections from every major East Asian country. Be sure to take a peek into their walk-in cooler as well. The fresh selections change regularly and range from fresh seafood to meats and produce alike.
Did you know that there are nearly 20 ethnic markets in Savannah? And I’m not talking about World Market or Pier One. The benefits of buying local also extend to our cultural cousins from around the world. These business owners and their families are living the real American dream of business ownership and it is with pride that we should patronize these truly unique gems within our city. With such a wide array of establishments, I would venture to say that there is probably one within a ten minute drive from your house right now. So the next time you’re looking for something different to do; why not try exploring one of these great shops?
Asia Market, Inc.117 East Montgomery Cross Road - (912) 961-0170Korean owned and comprised of primarily Korean products, this little shop is a must for Kimchi lovers. The products offered here are still quite varied though: from hard to find grains; to Korean toothbrushes and beauty products; to authentic metal Korean barbecue grills; this store contains unique Korean and east Asian products that are not seen anywhere else in Savannah. What’s also quite convenient is that they are on the same street as Kimchi II: Savannah’s only purely Korean restaurant; and also Lee’s Taekwondo Fitness Center: Savannah’s only Korean owned Taekwondo martial arts studio.
Viet Huong Oriental Market7044 Hodgson Memorial Drive - (912) 335-7849Our first visit to this newly opened store was impressive. Located in the Eisenhower Shopping Plaza, this business shares a distinct similarity to its neighbor, The Noodle Bowl Restaurant. Tucked away in the back of this shopping center, both establishments share an easily overlooked façade that all but hides the very generous and unique offering inside. The particularly clean and spacious store is set to be the largest Asian market in all of Savannah. Its Pan-Asian offerings include pretty much everything found at other stores, but with a particularly broad selection of meats, seafood, and fresh produce. This market and its neighbor make this a destination not to be overlooked.
To Market, To Market
16 Well FED
Shivam Indian Grocery54 W MontgoMery Cross road, # 3 - (912) 925-6677The first thing you’ll notice when entering this large store is the wonderful smells of incense and spices. (Not to mention the Bollywood movies playing on the television.) A one-stop shop of all things Indian, this is one of my favorite shops in town. From ready to eat packaged dinners to fresh produce and snacks, this is a great place to explore and the cheapest place in town to get fresh herbs and spices. One of the easiest ways to get your start at making Indian cuisine at home is adding an Indian bottled sauce, paste, or spice packet, which Shivam has plenty to choose from. I’m particularly fond of Indian snacks and breads, then for the more seasoned culinary curiosities, I recommend venturing over to the shelves of chutney. With such a wide array of offerings, this is a great place to start your exploration of trying something new.
Savannah Tropical Market310 E. Montgomery Cross Road - (912) 349-1437Hiding on the first floor of a office and shopping plaza, we honestly stumbled upon this place while looking for an Asian market that has since closed. What we found inside was quite a treat and truly unique to the Savannah area. Offering Caribbean and African foods and spices, with names like Ugu (pumpkin leaves), Uziza (African pepper leaves), and Utazi (tuber root leaves). They also selling more “ethnic” cuts of meat, such as oxtails and lamb shoulders, it’s refreshing to a store like this in our city and it inspires me to try my hand at an African dish sometime very soon.
Mi Vida Loca143 E. Montgomery Cross Rd - (912) 961-1488Part restaurant and part market, this store is a great representation of the typical Latin American market, where you will regularly find the two combined. Most of these stores tend to be a one stop shop for Hispanic household necessities and a place for respite after a hard day’s work. There is a large selection of spices and dried peppers that dominate an entire wall, while the other aisles are a mix of candies, snacks, and canned goods. Anything you need to prepare your next authentic Mexican dinner is here, plus ample seating in case you’d rather sit and let the professionals take care of you instead.
This was actually the first Hispanic market we visited on our quest to catalog them all. What we soon learned from our very friendly host behind the counter was that if we planned on visiting every Taqueria (taco shop) and Tienda (store) in the area, we had quite a long road ahead of us. In the greater Savannah area alone, there are at least 8 others that are not too dissimilar to Mi Vida Loca. Unfortunately, we were unable to visit them all, but would like to mention at least one more that stood out and was nearby:
San Jose III104 Tibet Ave. - (912) 961-7925This market stood out, due to its ample selection of fresh produce and Latin dairy products. Fresh Latin cheeses, I had not seen before, were among a selection of crèmes inside their cooler. Pinatas hung from the ceiling and vegetables I could not name were filling boxes along the floor. The usual wide selection of dehydrated herbs and spices, canned goods, and spicy sweets, filled the aisles. While the owner didn’t speak a word of English, she quickly called her daughter on her cell phone so that we could communicate. She was as welcoming as any I’d met before her and I’m sure she would do the same for anyone who was to come themselves.
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Grains of Paradise are the seeds from a plant that is a member of the ginger and cardamom family. Indigenous to the West Coast of Africa, the seeds have a wonderful pungent & peppery flavor with hints of their familial ginger and that cardamom essence and are still used in much the same way as peppers. They were once considered an expensive and elite delicacy for those who could afford them, but they can still sometimes remain expensive to acquire outside of their indigenous region. The name comes from early trading before direct routes to Africa were established. Traders found them so exotic they claimed they only grew in the Garden of Eden and were harvested from the River of Paradise as they floated out.
In the open air markets of the Eastern world, inhabitants and visitors would come from miles around to smell, select and purchase fresh and natural food ingredients. This centuries-old way of life is what the concept of The Spice and Tea Exchange was built around. Located near the corner of Broughton and Bull Streets near the oldest square in Savannah, the store is a fun and interactive experience where everyone who enters its doors is able to smell the wonderful freshness of the contents of the jars. From flavorful teas to rare herbs, spices and more, just a waft of scent can turn even the most amateur cook into a gourmet chef.
To further expand your knowledge of the original food additives, we’ve broken down a few examples of some of our more international herbs, spices and custom blends. You’ll find it to be a cross-cultural selection due to the trading practices that date back to the Silk Road from China, the Greco-Roman Incense Route and the European Age of Discovery. These historical routes were politically and economically controlled, and spices like peppers, cinnamon, and turmeric were among the many early traded items.
Allspice is the dried and cured unripe berry from a tropical tree native to Jamaica. Historically it was called ‘allspice’ because it contained the flavor nuances of several other popular spices such as cinnamon, cloves and nutmeg. Because of its full and slightly sweet flavor, allspice is found in many baking recipes but is also used in savory dishes such as our Crab and Shrimp boil and Jamaican Jerk seasonings.
Coriander is related to the parsley and carrot family. The coriander-cilantro plant is very versatile in that it produces both an edible seed and herbal leaf. ‘Cilantro’ is the common Western term used for its slightly citrus and peppery tasting leaves. However, the seeds are commonly known as Coriander and are about the size of peppercorns with a light golden-brown color. These unique seeds are warm, mild and sweetish with a citrus undertone similar to orange peel. The whole seeds are used in pickling brine and seafood boils, or are dry-fried before crushing and grinding.
Anise Star is the dried, star-shaped fruit of a small Asian evergreen. Unrelated to each other, star anise has an even stronger licorice flavor than anise seed and is most often used in baking. It is also a key ingredient in Chinese savory cooking and is one of the 5 ingredients in the renowned ‘Chinese 5-Spice’ seasoning blend. You’ll recognize its distinctive flavor in liqueurs such as Galliano and Sambuca.
Cardamom, like Grains of Paradise, is one of the more expensive spices in the Western world. Green cardamom is native to India and South Asia and is used in a variety of ways. The seed is typically removed from the pod (decorticated) and ground down to a fine powder. Its strong and perfume-like flavor is one you’ll find in many different curries and Scandinavian sweet dishes such as coffee cakes pastries. The most familiar taste is in Indian spiced (Chai) tea.
Ginger is one of the oldest oriental spices and believed to have originated between northern India and eastern Asia. The flavor is pungent, tangy, sweet, spicy and warm with a lemon-like freshness. Ginger is a very versatile spice used for savory Asian dishes and Indian curries, as well as a wide variety of baking recipes.
Tuscany Blend is one of our most popular and versatile seasonings. It is a delicious Italian essence with many varied uses. You can toss with pasta, or brush chicken with olive oil and coat with it before cooking, or add to oil and vinegar for bread dips. This wonderful mix of flavor includes tomato powder, rosemary, basil, parsley and is given some spicy pep with Aji pepper and chili flakes.
You’ve been given some knowledge, but now it’s time to experience the scents and culinary wonders for yourself! We are a can’t-miss stop in downtown Savannah on Broughton Street and hope to see you soon in this unique shop to evidence the whole world of an old time “Spice and Tea Exchange” within our walls.
Sumac, not to be confused with the “poison” variety common in North America, originates from the Mediterranean. It has a tart and slightly fruity flavor that pairs well with fish, hummus, breads or other dishes. The real gem of sumac is that it can be used to impart a lemon like flavor without the sometimes-overpowering strength of real lemons.
Saffron, typically thought of as one of the most expensive spices in the world, is a widely used ingredient in many cultures. The spice is actually the stigma of the saffron crocus flower that has a perfume and hay-like aroma. It is used to add a beautiful red or yellow color to a dish as well as add flavor to curries, rices, and the well-known Spanish Paella.
One of the biggest highlights of our store is our in-house preparation that takes all of these various mentioned ingredients and mixes them into over seventy different Custom Blends. The fresh seasonings include Steak Rubs, Curries, Fish Rubs and so much more. From Popcorn or Pizza seasoning to Blood Mary Mix, you can also get hard to find blends like Ras El Hanout and Zahtar. It is a variety so vast that you can truly only experience it by standing before the entire selection inside the shop. Below are two of our best sellers:
Garam Masala, which is a curry blend more commonly found in Northern India, is just one of our many international seasonings. The name literally translates as ‘warm spice’, for its smooth and slightly heated flavor. Used either as a finishing seasoning or added near the end stage of cooking, it is among the rich blend of spices like cardamom, cumin, and coriander.
The Spice and Tea Exchange is located at14 West Broughton St.For more information, call 912-790-1669 or visit them online atwww.spiceandtea.com.
5
Well FED 25
The Well FED Family loves our animal companions! That’s just one of the reasons that we are the only major publication in our area to have a monthly pet column. But this month, we would like to take this opportunity to raise awareness for a few of our favorite local organizations that tirelessly and relentlessly are looking out for animals in need. We hope that all our Well FED readers would take a moment to look into these organizations and find it in your heart to support them in any way you can. Without your generosity, these vital groups and the services they provide would not be possible. To find out how you can help, please visit their websites or give them a call, you’ll be happy you did.
Save A Life savealifepets.org 912-598-7729 An all volunteer non-profit animal welfare organization created to prevent overpopulation of companion animals through low cost spaying and neutering. Save-A-Life also provides foster care, necessary medical treatment for foster animals, and a placement assistance program to help members of the public place their companion animals. All funding for SAL programs comes from donations and fund raising activities.
SNAC-The Spay & Neuter Alliance & Clinic snac1.com 843-645-2500 Located less than an hour away from Savannah, SNAC is the first high-volume, low-cost spay/neuter clinic in the region. With as many as six million pets euthanized each year, SNAC is a nonprofit organization whose mission is to help reduce the euthanization and shelter intake rates. It does that by providing high-quality and low-cost spays and neuters to individuals, shelters, animal rescue groups and feral cat colony keepers.
The Milton Project themiltonproject.org 912-346-4943 Too often, cats and kittens are disposed of in cruel ways and their goal is to reduce the number of unwanted litters by spaying and neutering. Cats are feral when they are either born in the wild or are left to fend for themselves and become distanced from humans. Often they live in colonies of other cats (up to 30 in each colony) and they reproduce at incredible rates. That’s why the Milton project has developed a trap, neuter, and return program to help keep their numbers down. The Milton project is a non-profit organization, completely funded and supported through generous volunteers that contribute their time and money and caretakers that donate to our TNR program.
Humane Society of Greater Savannah humanesocietysav.org 912-354 9515 Too often, cats and kittens are disposed of in cruel ways and their goal is to reduce the number of unwanted litters by spaying and neutering. Cats are feral when they are either born in the wild or are left to fend for themselves and become distanced from humans. Often they live in colonies of other cats (up to 30 in each colony) and they reproduce at incredible rates. That’s why the Milton project has developed a trap, neuter, and return program to help keep their numbers down. The Milton project is a non-profit organization, completely funded and supported through generous volunteers that contribute their time and money and caretakers that donate to our TNR program.
Local Animal Welfare Organizations:Help them, Help Animals!
Coastal Pet Rescue coastalpetrescue.com 912-228-3538 Another amazing all-volunteer non-profit animal rescue organization based in Savannah, Coastal Pet Rescue offers multiple services for our community. They provide pet rescue to homeless pets through local county animal shelters, placement assistance for owners needing to re-home their pets, and a feral cat trap-neuter-return program. They also serve as an educational resource to the community, providing humane education opportunities and low-cost micro-chipping clinics.
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Maps. Details. Descriptions.
New Listings
pg. 37
Dining Guide
eat
> Shrimp Taco Salad at Taco Abajo Learn more about their new rockstar chef. -Next page
Tomato Surprise
The Seasonal ChefRecipes by Savannah’s Top Chefs
using Local & Seasonal Ingredients
This Recipe is brought to you by Chef Donnie Simmons of Temperance and Taco Abajo
Donnie Simmons, born and raised in Charlotte, NC was a normal, happy child; but somewhere along the way he developed a love for rock and roll, hot rods, food, and the Culinary arts. He began his professional career in hospitality and foodservice in the ‘90s and today is recognized as a strong leader in the industry. A well known chef in the music industry, where he cooked and toured with many artists, Chef Simmons is very passionate about his craft and loves bringing the
joy of great food to hungry people. He prides himself in southern cuisine and if you are from the south then you know we fry just about anything. Donnie considers his cooking style southern fusion, but with a twist. While he admires classic southern cooking, he puts a bit of himself into every recipe and makes it his own - “a creation from southern food redefined with a side of love.”
Intro by Matthew Warren
1 lb strawberries 1/4 cup light brown sugarTsp vanilla extractTsp apple cider vinegarPinch of salt3-5 tomatoes depending on size
STRAWBERRY JAM: Rinse and dice strawberries, but reserve the tops, cutting them off about 1/4 inch from the top. Cook diced strawberries on low heat in a small saucepan for 15 minutes, adding in sugar, vanilla extract, vinegar, and salt, stirring occasionally until berries are soft. Remove from heat, store in covered container, and refrigerate for 1 hour to cool
TOMATO PREP: Use middle aged vine ripe tomatoes around the size of a golf ball. (We used Roma tomatoes for this recipe, but you can use any type you wish.) Bring a medium sized pot filled with water and 4 tbsp of salt to a boil, then blanch tomatoes in boiling water for about 30 seconds. Then transfer to ice bath to cool for 5 minutes. Remove tops of tomatoes and scoop out insides with small spoon and discard.
Tomato Surprise
Now residing in Savannah, GA, Chef Don is the Executive Chef of Temperance, opening soon on Broughton Street. He has already made a name for himself here though by taking Taco Abajo, a simple Mexican street food concept and making it the talk of the town. How did he do it? First, by perfecting items already on the menu and then creating and presenting new specials everyday using some of the freshest, organic, and local ingredients available. He is very thorough when it comes to keeping the kitchen stocked with good food, while doing his best to promote healthy eating.
A few of Donnie’s favorite local sources to purchase from include Flat Creek Lodge, Hunter Cattle, Walker Farm and Joseph’s Farm. He hand picks his vegetables and fruits to make sure only the finest ingredients are in his kitchen. For this recipe, Donnie purchased the main ingredients from the Forsyth Farmer’s Market. Local strawberries are in their peak season and will be available at the market through July. If you’re in the mood, you can even visit a
local “U-Pick-It” farm and hand pick your own juicy berries. As for tomatoes which usually don’t come into full harvest until June, this year has been a hot one and they are ready and available from several farmers at the market. And don’t be alarmed by the ingredient list for the Tomato Surprise because it really is a delightful surprise. Who would think to combine sweet strawberries with tangy, savory tomatoes? Chef Donnie shares with us his recipe for this true summer inspired dish. Serve it as an refreshing starter or light dessert at your summer cookouts.
Fill tomatoes with the now cooled, strawberry jam and top with reserved strawberry tops and refrigerate for 3 hours.
There are times in the cooking world when we must come up with something that’s different, unique and stylish. I wanted this recipe to set us apart. I wanted everyone to see how something so simple can be so sexy and delicious. This is a fun meal, so go and be creative with it. You could even try some fresh herb garnishes like basil or use blueberries instead of strawberries.
Temperance is opening soon on Broughton St. in downtown Savannah. Learn more at the website, www.temperancesav.com. In the meantime visit Chef Donnie and taste his daily creations at Taco Abajo which is located at 217 W. Broughton St. Taco Abajo is open Sunday thru Wednesday 11AM to 12AM, and Thursday thru Saturday 11AM to 3AM. Call (912) 480-9050, join them on Facebook to get updates on daily specials, or check out their website, www.tacoabajo.com.
Chef Donnie Simmons on the left and his right hand man on his right of course, Sous and Pasty Chef, Nick McGowen.
Well FED 29
Each day, whether they’re working on perfecting a mouth-watering curry paste, preparing pad Thai with tantalizing tamarind juice, or adding garlic, cilantro and onions to spice up a from-scratch chili sauce for their Bangkok Chicken, P.J. and Ann Healy lovingly travel back to their culinary roots to treat their guests with the authentic tastes of Thailand.
Earlier this year, the couple celebrated the one-year anniversary of PJ Thai Cuisine, their family-owned eatery in the heart of Savannah’s Historic District.
A Family Tradition
“Our recipes were passed from our grandparents all the way to us,” says P.J., who grew up in San Bernardino, Ca.. “A lot of [other restaurants] buy their chili sauces, sweet and sour sauces and curry pastes in packages. We make them from scratch.”
Ann, his wife and business partner, agrees.“The flavors and the recipes are the signature of our families,” she says. “That’s why people like our food. It’s fresh.”
P.J. arrived in Savannah via the U.S. Army, in which he served for three years. He also is a 10-year veteran of the National Guard and worked 11 years as a police officer in Savannah. P.J. met his wife in Thailand, where Ann worked at a five-star hotel in Bangkok, organizing international conventions, events and meetings for a variety of government and military groups. Worldwide adventurers and partners, P.J. and Ann are going strong in their fourth year of marriage.
A Healthy ChoiceTraditional Thai food contains many healthy vegetables, she says, and most items on the restaurant’s menu can be prepared vegetarian-style. Thai food also includes many natural herbs, such as basil, which is used to top off most curries.
There’s the occasional concern that all Thai food is spicy, but that is not the case, says P.J. Diners can be assured that each entree at PJ Thai Cuisine is prepared to order, and any ingredients can be catered to customer specifications.
“We always tell people that not all Thai food is spicy. The spice is an extra, or an add-on,” he notes.
Thai in Savannah
Written by Tony Judnich
A New Tradition
Flavors make memories, some reminiscent of the past, others to create a new experience.
30 Well FED
2 tablespoons vegetable oil3 tablespoons of curry paste (Masaman curry paste available at any Asian grocery store)1 ¼ pounds skinless, boneless chicken breast.3 tablespoon of sugar or brown sugar1 teaspoon of salt3 tablespoons tamarind paste3 cups peeled, cubed potatoes1 can of coconut milk
A Thai Feast
One of the most popular dishes at PJ Thai Cuisine is the pad Thai, a mix of Thai rice noodles sautéed with tamarind juice, ground peanuts, eggs, onions, fresh bean sprouts and a choice of meat. A tamarind is a sweet-and-sour fruit, banana-shaped, that is native to Thailand.
P.J. notes that rice – like potatoes accompanying steak - is an integral part of each entrée, whether it complements Orange Chicken, “Ginger Lover” (sautéed shredded ginger with garlic, onions, black mushrooms, carrots, bell peppers, mushrooms, and a choice of chicken, pork, shrimp or beef in oyster sauce) or “Swimming Rama” (a bed of spinach and bean sprouts topped with peanut sauce and a choice of meat).
Like a feast served in Thailand, the appetizers, curries, entrees and other parts of a meal at the restaurant are presented together, affording guests the ability to share and sample each other’s food. Most of the entrees, as well as the curry (served with rice) and noodle dishes, run about $8 apiece. The appetizer selection includes a vegetarian spring roll and deep-fried chicken wings. Two types of soups, two kinds of salads, two selections of fried rice and three kinds of noodles help fill out the menu. And while Savannah’s temperature often can reach the almost year-round boiling point of tropical Thailand, guests at PJ Thai Cuisine can at least partially escape the Hostess City’s sultry conditions by slurping cool satisfaction from a Thai iced tea or Thai iced coffee.
So whether you’re looking for heat or health, something old or something new, a solo snack or a family feast, the menu at PJ Thai Cuisine is the place for you.
PJ Thai Cuisine is at 147 Abercorn, on the northwest corner of Abercorn Street and Oglethorpe Avenue, across from the Savannah Fire Department headquarters and The Colonial Park Cemetary. For more information, please call (912) 201-3534.
1.Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
2. Stir in sugar or brown sugar, fish sauce, tamarind paste, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes and this recipe is ready to be served.
Massaman Curry
Years ago, in a small town in Veracruz, Mexico, a young girl sat down for a snack and found inspiration, …on her plate. Dish by dish, over time, her aunt and grandmother shared with her the secrets of her family’s authentic Veracruzano cooking.
When that young girl grew up, she opened her own restaurant in Savannah to share the meals and precious memories her family enjoyed together.
That young girl? Ernestina Ortiz. That restaurant? La Xalapena.
Named after Xalapa, her beloved hometown and capital of Veracruz, La Xalapena (pronounced ‘la hala-pay-na’) opened on Skidaway Road in 2008. Over the last four years, it has become the home away from home for authentic Veracruzano-Mexicano cuisine in Savannah, a haven for lovers of the genuine article. In fact, noted local foodie Tim Rutherford recently raved in a Connect Savannah column that “each trip is more satisfying than the last.”
The Xalapena experience starts with setting. The bright red and yellow patio and a welcoming garden make you feel like you’re on an island. In the afternoons, when the sun sets just so from across the street, the light shimmers through the patio windows. It pours inside and illuminates a pinboard layered in photos of friend, family, and happy customers. As you walk to your table, you can see red and blue piñatas hanging over the dining room, framing amazing tables full of food.
At La Xalapena, you will find real Mexican food made with real ingredients. There are no shortcuts, no Americanized ingredients that have been substituted to replace the real thing. You won’t find any commercial-grade onion or garlic powder plastic dispensers in the kitchen, just whole onions and garlic. As her Grandmother would say, “You need garlic for all your cooking.” Ernestina stays true to the basic staples of Mexican seasoning, liberally using oregano, laurel, and thyme.
It is often said you can judge the quality of a Mexican restaurant by its salsa. If that’s the case, La Xalapena’s creamy green salsa is a taste that has launched thousands of chips..
“There is no secret family recipe,” says Ernestina, who makes all of her salsas using ingredients from her own garden. “It just depends on who makes it, everybody has their own individual touch.”
The heat of the salsa depends on the individual jalapeno pepper, sometimes spicy, sometimes not, she explains. La Xalapena also offers an assortment of other homemade salsas including one that is made with mild fresh tomato and cilantro, one that is a deceptively spicy orange, and a delicious smoky, dark red salsa.
La Xalapena features many traditional Veracruzano meals like tortas, a sandwich of steak, chicken, chorizo, or breaded beef, topped with shredded lettuce, tomatoes, onions, avocados and beans. The bread alone is worth the visit.
A Taste of Xalapa
by Liz Querusio
One of the more popular entrees is the Mole Mexicano con Pollo, a recipe for a tender chicken cutlet smothered in rich tomato flavor. The chicken soaks up the rich and flavorful tomato sauce and makes it oh-so juicy! Served with classic white Mexican rice on a bed of lettuce, this chicken meal is perfect for a romantic dinner for two.
Just because dinner is over, doesn’t mean the meal is over at La Xalapena. Try some homemade flan or some churros thicker than your thumb! The fried ice cream is presented in a huge fried shell, covered in whipped cream and chocolate sauce, perfect for sharing along with the sweet and fluffy sopapillas!
For those looking to try something different, La Xalapena also has excellent traditional Mexican drinks. “They have some of the best Horchata,” says customer Lara Sims, describing the popular almond-based drink. You can also find Jamaica, a cranberry-tasting drink made from the Hibiscus, as well as non-alcoholic sangria and sparkling apple cider.
La Xalapena does not serve alcohol, meaning you won’t have to worry about getting your shoes stuck to a tequila-soaked floor. “It’s a calmer atmosphere, a more peaceful place,” Edna explains. Bar service in the future? Maybe. But for now, Ernestina likes her restaurant alcohol-free and doesn’t plan on changing this policy any time soon.
La Xalapena is a family restaurant ran by family and close family friends. Ernestina, the hospitable matriarch takes orders and commands the front. Cousins are in the kitchen and Ernestina’s daughter Edna waits tables between tackling her physics homework. It’s not just the food that La Xalapena is known for -- providing guests with exceptional attention and service is this wait staff knows and does best. Every guest is catered to as if they’re in Ernestina’s own home.
Add all the elements together and it all just feels right, like a relaxing Sunday dinner at grandma’s house, … or an afternoon snack in a small town in Veracruz.
Try Ernestina’s quick and easy recipe for Chicken Enchipotlado on the next page.
La Xalapena is open 7 days a week and is located at 2308 Skidaway Rd. For more information, including menus, please visit www.la-xalapena.com. To make reservations or place an order for carry-out, call La Xalapena at (912)234-0876.
Panoramic View of La Xalapa below.
This Recipe makes 2 servings.
Directions: Heat pan to medium high and grill the tomato slices on each side until they’re hot and juicy. Transfer the grilled tomatoes to a blender or food processor. Add chipotle peppers, ketchup, and salt. Puree the ingredients until they become a smooth sauce. Set the tomato sauce aside.
Rinse the chicken cutlets and sprinkle both sides with salt. Heat a frying pan to medium heat and add butter. Fry chicken cutlets on both sides for 5 minutes. Slit the cutlets in the middle to confirm that they’re cooked through.
At this point, pour the tomato sauce over the cutlets, add a dash of sugar, and the sliced onions. Simmer the chicken for 5-8 minutes longer in the rich tomato sauce. Serve with on a bed of lettuce with white rice and a side of Mexican cream.
Ingredients:
• 2 boneless chicken breast cutlets• 4 fresh tomatoes, sliced• 1 small onion, sliced into strips• 1 small can chipotle peppers• 2 tbsp ketchup• 1 tbsp butter• dash of sugar• dash of salt
Chicken Enchipotlado
Photo by Lara Sims
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SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR
301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
Fresh, Local, Grassfed Burgers
Downtown,117 Whitaker St. (912) 233-5600
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The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: [email protected]
MAps. DETAIls. DEsCrIpTIons.
OVER
250LISTINGS
H istoric District
Midtown / Southside
THE ISLANDS
Starts on page 46
Starts on page 52
Starts on page 38
Dining Guide
Vegetarian Chimichangasat La Xalapena Mexican Restaurant on Skidaway.
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
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s, sa
ndw
iche
s, an
d da
ily
spec
ials
. Loc
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in B
right
er D
ay N
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al
Food
s M
arke
t
912.
236.
4703
110
2 Bu
ll St
.
$P6
AC
ha
Be
lla
Emph
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is on
con
siste
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delic
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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
$$-$
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12
912.
790.
7888
102
E. B
road
St.
AV
IA K
itch
en
Cont
empo
rary
and
rel
axed
res
ort d
inin
g at
mos
pher
e. In
vent
ive m
enu
with
Sou
ther
n in
fluen
ces.
Brea
kfas
t buf
fet a
nd d
inne
r ta
pas.
M-F
: 6:3
0-10
am, S
a-Su
: 7-1
1am
,
M-T
h: 5
-11p
m, F
-Sa:
5-12
pm, S
u:5-
10pm
912
.233
.211
6
14
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St.
A$$
C4
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men
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at in
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es th
eir
fam
ous
pork
, rib
an
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isket
din
ners
. The
y al
so p
rovid
e a
wid
e se
lect
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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
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10
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St.
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Con
tinue
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nex
t pa
ge
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urc
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l’s
Pu
b
Intim
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hist
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set
ting.
Men
u se
lect
ions
in
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e tr
aditi
onal
Brit
ish a
nd c
lass
ic A
mer
ican
fa
re. K
itche
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en ti
l 1am
eve
ryda
y.
M-S
u: 5
pm-1
am
912
.232
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1
13
W. B
ay S
t.
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B6
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enu
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al s
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Amer
ican
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Eu
rope
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fluen
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M-S
u: 7
am-2
pm, M
-Su:
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912.
721.
5002
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00 D
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on S
t.
M7
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b
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Am
eric
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fare
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cas
ual u
pbea
t set
ting.
M-S
u: 1
1am
-12
am
912.
236.
8711
30
1 W
. Bro
ught
on S
t.
D3
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llo
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ies,
mun
chie
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ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
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30pm
, Su
: 11a
m-1
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912.
495.
0705
11
W. L
iber
ty S
t.
H5
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Clas
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h Am
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nch
and
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. Fa
mou
s fo
r ni
ghtly
kar
aoke
M-S
a: 8a
m-3
am, S
u: 8
am-2
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6
912.
233.
6136
2
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McD
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t.
A
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’s o
n t
he
Riv
er
Auth
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New
Orle
ans
cuisi
ne. S
ervin
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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
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m,
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am-1
1pm
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m91
2.23
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85
115
E. R
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St.
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all d
ay a
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nch.
Sele
ctio
ns in
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e st
anda
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dine
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re. O
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M-F
r: 7a
m-4
pm, S
a-Su
: 8am
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912.
233.
0402
404
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rcor
n St
.
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ffere
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of
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vera
ges.
Su-T
h: 7
am-4
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-Sa:
7am
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912
.231
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1 1
30 L
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acto
rs W
alk
B5$
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nnah
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old
est r
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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:
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m
912
.349
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0
301
W. J
ones
St.
I4A
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l. Ser
ving
dow
n ho
me
style
Am
eric
an b
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fast
and
lunc
h. D
aily
spec
ials
.
M-F
: 7am
-2:4
5pm
912
.236
.332
2
10
W. S
tate
St.
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Fid
dle
r’s
Cra
b H
ou
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l, fre
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and
sta
ndar
d Am
eric
an fa
re. S
erve
d in
cas
ual s
ettin
g w
ith
scen
ic v
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s.Su
-Th:
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m-1
0pm
, F-S
a: 11
am-1
1pm
912
.644
.717
2
131
W. R
iver
St.
B7$$
AF
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fly C
afe
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sic c
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mix
ed w
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outh
ern
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rnat
iona
l sel
ectio
ns. H
istor
ic in
timat
e at
mos
pher
e.Tu
-Th:
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0am
-8:3
0pm
, F: 7
:30a
m-9
:30p
m,
Sa
: 9am
-9:3
0pm
, Su:
9am
-3pm
912.
234.
1971
321
Hab
ersh
am S
t.
H9
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o &
Pu
b
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e th
e D
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of A
mer
ican
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lect
ions
and
bist
ro fa
re.
Clas
sic S
outh
ern
lunc
h bu
ffet s
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d M
on-S
at.
Mor
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tern
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nal s
elec
-tio
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t din
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with
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ition
al d
esse
rts
M-F
: 6am
-103
0am
, M-F
113
0am
-130
pm,
Sa-S
u: 6
am-1
1am
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u: 5
-10p
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2.79
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411
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ay S
t.
A$$
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lly M
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b. M
enu
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ures
tr
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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
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ious
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ly ap
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rea.
Men
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clud
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onte
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rary
Am
eric
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nd in
tern
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are.
M-S
u: 5
pm-1
0pm
912.
232.
7118
3
15 W
. Con
gres
s St
.
$$-$
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3A
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Te
n
Cont
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rn
influ
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d m
enu
utiliz
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loca
l and
sea
sona
l se
lect
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. Bou
tique
win
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t.
M-S
u: 6
-10p
m
912.
790.
9000
1
110
Bull
St.
$$$
P6A
Ke
vin
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y’s
Iri
sh P
ub
Trad
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ub w
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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$$
B4L
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So
ns
Paul
a D
een
fam
ily e
stab
lishm
ent.
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sic
sout
hern
fare
ser
ving
buffe
t sty
le a
nd m
enu
spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-c
lose
,
Su: 1
1am
-5pm
912.
233.
2600
1
02 C
ongr
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St.
A$$
D5
J.J.
Bo
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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
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aac’
s o
n D
rayto
n
Casu
al r
oofto
p di
ning
feat
urin
g an
ext
ensiv
e m
enu
of s
alad
s, ap
ps, s
andw
iche
s an
d di
nner
en
tree
s.M
: 4-1
1pm
, Tu-
Th:
11a
m-1
1pm
, F-
Sa: 1
1am
-2am
, Su:
12-
11pm
912.
231.
0100
9 D
rayt
on S
t.
A$$
C7
Co
ng
ress
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ee
t S
oci
al C
lub
Casu
al a
nd s
paci
ous
indo
or a
nd o
utdo
or
shad
ed d
inin
g ar
eas.
Men
u of
fers
trad
ition
al
Amer
ican
fare
suc
h as
cal
amar
i, bur
gers
, so
ups,
win
gs, a
nd a
var
iatio
n of
san
dwic
hes
Ope
n Ev
eryd
ay 1
1am
-11p
m
912.
238.
1985
41
1 W
. Con
gres
s St
.
D2
$A
He
nry
’s R
est
au
ran
t
Stan
dard
sou
ther
n br
eakf
ast c
uisin
e an
d lu
nch
optio
ns. S
oup
and
Sala
d Ba
r (M
-F:
10am
-2pm
), Wee
kend
Bre
akfa
st B
uffe
t (S
a-Su
: 6:3
0am
- 2p
m)
M-S
u: 6
:30a
m-3
pm,
912.
232.
6628
28
Dra
yton
St.
C7
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lip
Flo
pT
ikiB
ar&
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ll
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al Is
land
set
ting
with
spa
ciou
s se
atin
g an
d ba
r. A
fusio
n of
trad
ition
al
amer
ican
and
isla
nd s
elec
tions
, ser
ving
gras
sfed
bur
gers
and
pas
ture
d po
rk.
M-S
a: 11
am-C
lose
Su:
12p
m-C
lose
912.
233.
5600
117
Whi
take
r St
.
D5
Max
we
ll’s
Casu
al in
timat
e at
mos
pher
e. In
tern
atio
n-al
ly in
spire
d sm
all p
late
fare
and
des
sert
s. Ex
tens
ive w
ine
and
drin
k lis
t.Tu
-Th:
4:3
0-12
am, F
-Sa:
4:30
-1am
, Su
: 11:
30am
-3:3
0pm
912.
349.
5878
109
Jeffe
rson
St.
$$D
3A
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
A
Map on pg. 38
Well FED 41
Sap
ph
ire
Gri
ll
Fine
ly ap
poin
ted,
intim
ate
atm
osph
ere.
Serv
-in
g co
ntem
pora
ry s
elec
tions
with
Am
eric
an
and
Euro
pean
influ
ence
s.
Su-T
h: 6
pm-1
0:30
pm, S
a: 5:
30pm
-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
$$A
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e S
pare
tim
e
Nea
polit
an s
tyle
piz
zas
and
and
cont
empo
-ra
ry li
ght b
ar fa
re. C
raft
beer
and
alc
hem
ic
cock
tails
ser
ved
in a
con
tem
pora
ry s
ettin
g.
M-W
: 5pm
-12a
m, T
h-Sa
: 5pm
-3am
36 M
LK Jr
. Blv
d.
$C
1A
Su
bd
ogs
Ho
tdo
gge
ry
Gou
rmet
hot
dog
s w
ith lo
ts o
f orig
inal
com
bina
-tio
ns a
nd ta
sty
topp
ings
with
6 k
inds
of m
usta
rd
and
6 ki
nds
of c
hees
e. Sa
lads
and
fala
fel a
lso.
M-S
a: 11
am-9
pm
912.
790-
5050
5
W. B
roug
hton
St.
$D
5
No
ble
Fare
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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.
$$I3
A
Old
e P
ink
Ho
use
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l app
oint
ed, h
istor
ical
set
ting.
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nsive
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ine
List
, Sea
sona
l men
u fe
atur
es s
eafo
od
and
sout
hern
fare
.Su
-M: 5
pm-1
0:30
pm, T
u-T
h: 1
1am
-10:
30pm
F-
Sa: 1
1am
-11p
m
$$$
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
22
5 E
Bay
St.
A$$
C8
Sw
ee
t M
eli
ssa’
s
Loca
l lat
e ni
ght s
pot f
or a
fford
able
piz
za.
Casu
al e
xpre
ss s
ettin
g.
M-S
a: 11
am-u
ntil
$D
5
912.
443.
1622
35
Whi
take
r St
.
Ro
cks
on
th
e R
ive
r
Eleg
ant a
nd e
clec
tic s
ettin
g in
the
Bohe
mia
n H
otel
. Sou
ther
n co
ntem
pora
ry c
uisin
e se
rvin
g br
eakf
ast,
lunc
h, an
d di
nner
.M
-Su:
7am
-10p
m
877
.486
.957
5
10
2 W
. Bay
St.
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r S
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Bar
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al c
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mer
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ere.
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lect
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od. R
aw b
ar fe
atur
ing
oyst
ers.
Su-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
912.
232.
1565
411
E. R
iver
St.
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use
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afo
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nsive
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atur
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hom
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eads
and
des
sert
s. H
istor
ic
casu
al s
ettin
g.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su
: 11:
30-1
0pm
912
.234
.190
0
1
25 W
. Riv
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238.
1150
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.
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FIGHTING THE TYRANNY OF
BLAND MEXICAN FOOD!
VISIT WWW.TACO
ABAJO.COM, OR
ON FACEBOOK
RESTAURANT
BAR POOL HA
LL LIVE MUSI
C
912.480.9050217 1/2 W. BROUGHTON ST.
H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
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443.
1875
4
8 W
hita
ker
St.
D5
$$$
AP
ap
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te
Intim
ate
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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
. H
appy
Hou
r 3p
m-7
pmT-
Sa: L
unch
11a
m-3
pm, D
inne
r 5p
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ntil
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.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$$
A
Ju
are
z M
ex
ican
Re
stau
ran
tD
10$$
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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.
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.
Ran
cho
Ale
gre
D1
$$A
Trad
ition
al C
uban
dish
es, in
clud
ing
Cuba
n sa
ndw
iche
s, Pa
ella
, sea
food
and
des
sert
s.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
0:30
pm,
Su: 1
1am
-9pm
912.
292.
1656
402
MLK
Jr. B
lvd.
Sak
ura
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi. O
pen
for
over
12
year
s.
Su-T
h: 1
1-10
pm, F
r-Sa
: 11-
11pm
912.
234.
9300
1
16 E
. Bro
ught
on S
t.
$$D
7S
ush
i Z
en
Japa
nese
ow
ned
and
oper
ated
. Ca
sual
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imat
e at
mos
pher
e se
rvin
g tr
aditi
onal
sus
hi a
nd e
ntre
es.
Win
ner
of “
Best
Sus
hi fo
r 13
con
sect
utive
yea
rs.”
Tu-T
h: 5
:30-
11pm
, F-S
a: 5:
30-4
am, S
u: 5
-11p
m
912
.233
.118
7
3
0 M
LK B
lvd
C1
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 9
12.2
01.3
534
147
Abe
rcor
n 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.
$$K
10A
Saig
on
Re
stau
ran
t
Awar
d w
inni
ng T
hai, V
ietn
ames
e, an
d Pa
n-As
ian
men
u. Ve
gan
frie
ndly.
Cas
ual i
ntim
ate
setti
ng.
M-F
: 11a
m-3
pm, S
a-Su
: 12-
4pm
, Su-
Th:
5-
10pm
, F-S
a: 5-
11pm
912.
232.
5288
4
W. B
roug
hton
St.
A$$
D6
44 Well FED
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
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Taco
s, bu
rrito
s, an
d m
ore.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
.905
0 2
17 1
/2 W
. Bro
ught
onD4
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$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 47
A T
aste
of
He
ave
n
Trad
ition
al s
outh
ern
fare
incl
udin
g en
tree
s, de
sser
ts, a
nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
8am
-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
d on
Sun
days
912.
349.
6022
2
402
Wat
ers A
venu
e
$C
9
Barn
es
Re
stau
ran
t
Clas
sic s
outh
ern
barb
eque
and
sea
food
. Ex
tens
ive m
enu
choi
ces
incl
ude
stea
ks,
burg
ers,
and
dess
erts
. Cas
ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$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.
$$C
10A
Joe
’s H
om
em
ade
Gou
rmet
hom
emad
e m
enu
offe
rings
in a
ca
sual
exp
ress
set
ting.
Din
e in
or
carr
yout
.Ba
ked
good
s, ca
terin
g an
d pr
ivate
che
f se
rvic
es a
lso a
vaila
ble.
M-F
: 7:3
0am
-3pm
912.
349.
0251
55
15 W
ater
s Ave
nue
G8
$
Fid
dle
r’s
Se
afo
od
Wid
e ar
ray
of s
eafo
od s
elec
tions
incl
ude
lobs
ter,
snow
cra
b, oy
ster
s, an
d lo
w c
ount
ry
boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
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
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358.
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M i dto w n / S o ut h s i d eA
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48 Well FED
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352.
8221
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.
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: 11:
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354.
8288
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354.
3744
67
30 W
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H8
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927.
3280
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231.
0563
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232.
1218
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354.
0006
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691.
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234.
5081
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.
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355.
8717
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rcor
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692.
0036
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921.
2269
1
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rcor
n St
.
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.238
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1710
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rcor
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.
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a: 11
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961.
5545
1231
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Suite
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354.
2524
67
24 W
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s Ave
.
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a: 11
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912.
352.
3434
682
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.
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-Th:
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Sa: 1
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-Sa:
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352.
2233
5
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-Sa:
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355.
2761
260
5 Sk
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d.
C11
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wel
l.
M-S
a: 11
:30a
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Su: 1
2pm
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358.
0670
5
200
Paul
sen
St.
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pm-u
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912.
232.
1874
161
1 H
aber
sham
St.
B8$-
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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
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Map on pg. 46
PRICE$
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UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
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495.
9292
24
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355.
6160
2
38 E
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how
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352.
4855
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-F: 7
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pm
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354.
7420
451
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sham
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655.
3844
5
224
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asua
l sp
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-Su:
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30am
-10p
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349.
4261
7
102
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rcor
n St
.
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7
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ial o
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-F: 1
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912.
353-
2253
6512
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te B
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cen
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za
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as.
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a: 11
:30a
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:30p
m
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921.
7800
1
2417
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te B
luff
Rd.
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M-F
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, M-T
h: 5
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Sa: 5
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, Su:
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354.
4005
4
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t.
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m-9
pm, F
: 11a
m-1
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,
Sa
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-9pm
912.
354.
2356
482
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ater
s Ave
.
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za
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ss c
asua
l set
ting.
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h: 1
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-Sa:
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912.
349.
6960
4
521
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ersh
am S
t.
D8
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te o
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al In
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atm
osph
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e m
enu
sele
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n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
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-Su:
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-10p
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912.
356.
1020
401
Mal
l Blv
d.I7$$
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fres
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eric
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re. S
peci
aliz
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M-F
: 11a
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pm
912
.443
.935
5
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41
St.
F8$
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timat
e se
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lect
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of
stan
dard
caf
é an
d se
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al g
ourm
et fa
re.
M-S
a: 10
am-9
pm
Su: 1
1am
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912.
349.
2452
736
0 Sk
idaw
ay R
d.
$-$$
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A
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za
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l ex
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d di
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ily fr
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ly at
mos
pher
e w
ith fo
osba
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d te
levis
ion.
Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
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0pm
, 5pm
-Clo
se
912.
351.
2400
1
100
Eise
nhow
er D
r.
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8
A
H i sto r ic D i st r ict
26 Well FED
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$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
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es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
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u:
12pm
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912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
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l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
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912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
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an
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ly pl
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ne. H
omem
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, bak
ed g
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, an
d co
mbo
spe
cial
s. D
ine
in o
r ca
rry
out.
M-T
u: 1
0am
-8pm
, Th-
Fr: 1
0am
-8pm
912.
201.
3541
551
5 W
ater
s Ave
.
$G
8
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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
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yo
to E
xp
ress
Casu
al e
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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
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isa’
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g. Ex
tens
ive s
elec
tion
with
spe
cial
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h: 1
1am
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, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
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tro
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ual a
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pher
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ition
al V
ietn
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shes
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dr
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cial
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dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
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iwa’
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lect
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of tr
aditi
onal
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nese
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clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
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hai c
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rved
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rary
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ate
atm
osph
ere.
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: 11a
m-3
pm, S
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: 12p
m-3
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-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
.
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hine
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e in
or T
ake
out.
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ring
avai
labl
e.
M-S
u: 1
1am
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m
912.
920.
3028
1
2322
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go D
rive
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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
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7
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on
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vors
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al e
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ss s
ettin
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rge
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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
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ss s
ettin
g. M
enu
incl
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i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
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ura
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an
ese
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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$$
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ab
i
Se
aso
ns
of
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an
Ex
pre
ss
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nese
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achi
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hi, a
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aditi
onal
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lect
ions
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ual e
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ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
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chi s
tyle
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isine
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ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
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Chi
nese
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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
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Ro
ll K
ing
New
York
sty
le C
hine
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rive
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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
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ijin
g H
ou
se I
I
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al e
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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$$
Ch
iriy
a’s
Th
ai
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isin
e
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ate
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al s
ettin
g. M
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ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
50 Well FED
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
fluen
ced
men
u se
lec-
tions
as
wel
l as
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i.
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g’s
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ese
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ition
al C
hine
se s
elec
tions
and
Japa
nese
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riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es. W
inne
r of
“B
est S
ushi
” fo
r 13
con
secu
tive
year
s.M
-F: 1
1am
-2:3
0 pm
, M-T
h: 5
pm-1
0pm
, F-
Sa: 5
pm-1
1pm
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
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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.
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Jala
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no
’s
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e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
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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
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm
912.
354.
0300
1
08 M
all B
lvd.
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in M
exi-
can
them
ed s
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g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
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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
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
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mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$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
912.234.0876 2308 SKIDAWAY RD.
DailyLunch
Specials
call to ordertakeout
join us forlunch or dinner
view our menu online
AUTENTICO SABOR VERACRUZANO.COMPROMISO Y EXCELENCIA.
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
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.
M-S
u: 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$-
$$
Well FED 65
GOURMET CARRY OUT
Whitemarsh Island, Near Publix
Restaurant Quality Meals To Gokbellagourmetcarryout.com
Healthy andVegetarian Choices
Daily
www.troymediterraneancuisine.com
Leave the ordinary behind andescape to the Mediterranean
SOUTHSIDE10510 ABERCORN ST. 912.921.5117
WILMINGTON ISLAND346 JOHNNY MERCER BLVD. 912.921.5117
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
W h i t e m a r s h / W i l m i n gto nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
itA
liA
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
His
pAn
icC
uban
, Mex
ican
, etc
.
Well FED 55
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
tand
ard
sele
ctio
ns w
ith s
outh
-er
n sid
es a
nd s
tart
ers.
M-S
a: 11
am-3
pm, W
-Th:
5pm
-8pm
F-Sa
: 5pm
-9pm
912.
201.
3259
4700
Hw
y 80
Eas
t
B3$$
AFly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith
loca
ls. S
ervin
g Am
eric
an fa
re a
nd s
eafo
od
sele
ctio
ns.
Tu-S
u: 1
1am
-11p
m
912.
897.
2009
7906
Hw
y 80
A$$
B5
Mic
hae
l’s
Cafe
Casu
al lo
cal f
eel. S
ervin
g ho
t and
col
d sa
ndw
iche
s, as
wel
l as
sala
ds, a
pps,
soup
s, an
d de
sser
ts.
M-T
h: 8
am-8
pm, F
-Sa:
9am
-9pm
Su: 9
am-6
pm91
2.34
9.60
66
32
6 Jo
hnny
Mer
cer
Blvd
$C
5
Ups
cale
, wel
l app
oint
ed a
mbi
ance
. Asia
n fu
sion
men
u an
d ex
tens
ive w
ine
and
bar
sele
ctio
ns.
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
Su: 5
pm-9
:30p
m
B5
912.
898.
2221
7
815
US
Hw
y 80
E.
A$$
$
Ele
Fin
e F
usi
on
Be
ef
O’B
rad
y’s
Fam
ily fr
iend
ly sp
orts
bar
atm
osph
ere.
Awar
d w
inni
ng w
ings
. Lar
ge c
asua
l far
e se
lect
ions
in
clud
ing
stea
k bu
rger
s.
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11
pm
912.
897.
8277
4
61 Jo
hhny
Mer
cer
Blvd
.
$C
5A
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
mus
ic
and
spec
ial e
vent
s.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
2
16 Jo
hnny
Mer
cer
Blvd
.
$$C
5A
Pap
a’s
BB
Q a
nd
Se
afo
od
Slow
coo
ked,
woo
d-fir
e pi
t bar
bequ
e. Se
afoo
d, so
ups
and
sand
wic
hes
also
ava
ilabl
e.M
-W: 1
1am
-9pm
, Th-
Sa: 1
1am
-10p
m, S
u:
12pm
-9pm
912
.897
.023
6
119
A C
harl
otte
Rd.
$B3
A
Un
cle
Bu
bb
a’s
Oyst
er
Ho
use
Exte
nsive
men
u se
lect
ions
incl
ude
seaf
ood
and
sout
hern
favo
rites
. Fea
ture
d on
the
Paul
a D
een
tour
Su-W
: 12p
m-8
pm,T
h-Sa
: 12p
m-9
pm
912.
897.
6101
10
4 Br
yan
Woo
ds R
d.
A$$
B4
Kan
pai
Exte
nsive
sel
ectio
n of
trad
ition
al Ja
pane
se
entr
ees
and
sush
i. Ope
n ki
tche
n, su
shi b
ar
and
sake
bar
.M
-Th:
11a
m-9
:30p
m, F
-Sa:
12pm
-10
pm,
Su: 1
2pm
-9pm
912.
898.
7778
140
John
ny M
erce
r Bl
vd
A$$
C4
Yu
mm
y H
ou
se
Larg
e se
lect
ion
of tr
aditi
onal
Chi
nese
food
. D
elux
e di
nner
s, he
alth
die
t men
u, an
d lu
nch
buffe
t also
offe
red.
M-S
u: 1
1am
-10p
m
912.
897.
1900
11
1 Ja
zie
Dr.
Suite
B
$ C
5
K’B
ell
a G
ou
rme
t C
arr
y O
ut
Dai
ly ro
tatin
g m
enu
sele
ctio
ns in
clud
e a
wid
e ra
nge
of it
ems
from
var
ious
cul
inar
y in
flu-
ence
s. O
fferin
g de
sser
ts a
s w
ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
Th
rive
A C
arr
yo
ut
Cafe
Sava
nnah
’s fir
st c
ertifi
ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
Can
cun
Cafe
II
Seve
ral d
iffer
ent t
ypes
of M
exic
an s
elec
tions
in
clud
ing
burr
itos,
ques
adilla
s, ch
imic
hang
as
and
taco
s.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912.
898.
0505
2
16 Jo
hnny
Mer
cer
Blvd
.
A$
C5
Bas
il’s
Piz
za &
De
li
Wid
e ra
nge
of It
alia
n se
lect
ions
, as
wel
l as
sand
wic
hes
and
wra
ps. L
arge
bee
r an
d w
ine
list.
Kid
frie
ndly.
M-T
h: 1
1am
-8:3
0pm
, F-S
a: 11
am-9
:30p
m,
Su
: 11:
30am
-8:3
0pm
912.
897.
6400
216
John
ny M
erce
r Bl
vd
A$$
C5
Jala
pe
no
s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
te R
d.
A$
B3 S
icil
ian
o’s
Re
stau
ran
t
Din
e in
, car
ry o
ut, d
elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
Tave
rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
cas
ual a
tmos
pher
e. Se
lect
ion
incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
B3
Isla
nd
Daiq
uir
i C
afe
Casu
al s
et a
tmos
pher
e in
a s
paci
ous
bar
with
a d
inin
g m
enu
that
incl
udes
food
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ch
as m
ozar
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stic
ks, q
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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
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r Bl
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ions
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rge
men
u se
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ions
and
lunc
h sp
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ls.
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h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
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ily o
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trad
ition
al C
hine
se d
ishes
.M
-F: 1
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-2:3
0pm
, Su-
Th:
4:3
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Sat:
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*NOT VALID DURING SPECIAL EVENTS
39 MONTGOMERY ST. | FACEBOOK.COM/SEEDECOLOUNGE
$22$21FOR
SHOW
THIS
ADAN
D GET
UNTILMIDNIGHT*
Bar Guide
the
to savannah & the islands pg. 60
A Thai Iced-Tea fromPJ Thai Cuisine in downtown Savannah
Drink
2 Victoria / MexicoVictoria is a medium-bodied Vienna-
style lager, with a rich amber color and
toasted malt character, which is balanced
with a smooth, crisp finish and low to mild hop
aroma. Unlike many other popular Mexican brews, this beer is best served without a lime.
Victoria was produced for the first time in 1865. The brewery and brand were acquired by Grupo Modelo in 1935, making Victoria Mexico’s oldest beer brand and is now considered the brand that most reflects the Mexican tradition of Grupo Modelo. It was not exported into the US (at least not legally) until 2010
3 Kingfisher / IndiaPremium pale lager, Very light both in color and taste.
Nice bitterness and slight sweetness. Light yellow with a white head that diminishes quickly. The world’s best selling Indian beer. Started as five small breweries in south India dating back to 1857; then combined to form United Breweries Ltd in 1915 by Scottsman Thomas Leishman. I t
soon became a favorite beer of not only locals but also British troops. Found in over 55 countries and first imported to US in 1983. Eventually demand grew to point where beer had to be produced
in America under license from Kingfisher by Mendocino Brewing Company to the
Kingfisher specifications.
1Singha / Thailand(Correctly pronounced Sing, but commonly as Sing-
Ha) Premium lager with a full body brewed with 100%
Barley malt with a distinctively strong hop character.
Founded in 1933 and brewed by Boon Rawd Brewery Co. LTD, the first ever brewery in Thailand. Boon Rawd is the only brewery to be granted royal permission to use the Garuda, a symbol of Thailand’s royal family, which can be found on the neck of each bottle. Their namesake and logo come from a mystical lion, commonly found in ancient Hindu and Thai stories. The Singha lion represents a strong and benevolent power.
1 2 3
4 5 6
Want to learn more? Visit Habersham Beverate Warehouse at Southside: 7927 Abercorn St. / 912.961.6744 Midtown: 4618 Habersham St. / 912.354.6477, or online at www.habershambeverage.com.
4Tusker / KenyaAnother American style pale lager; Tusker has a
balanced flavor with low sweetness, full body and moderate
bitterness. Made with locally sourced ingredients from Africa, including: Malt from the Savannah and Massai Mara; Springwater from the Aberdare Mountains; Locally propagated yeast; Cornstarch from a local Kenyan company; And sugar from West Kenya.
Renamed Tusker after co-founder of Kenya Breweries Ltd, George Hurst was killed by an elephant during a hunting expedition in 1932. The slogan “Bia Yangu, Nchi Yangu”, means “My Beer, My Country” in Swahili.
5Hitachino Nest White / JapanHitachino White is a mildly hopped Belgian style
beer with notes of coriander, orange peel, and nutmeg.
The brewery was founded in 1823 by Kiuchi Gihei, the leader of Kounosu Village. Kiuchi was in charge of collecting rice from farmers as land taxes for the ruling Tokugawa family. What originally started as a sake brewery that used the leftover rice stocks from tax collection, Kiuchi Brewery really started brewing beer in 1996, while still continuing to follow the same traditional high quality brewing methods they used for their sake over a hundred years earlier.
6Tsingtao / China(pronounced Ching-Dow)
Crisp, clean and slightly malty flavor with a slightly nutty
sweet taste. Made from all-natural ingredients that include: domestically grown hops, barley, and spring water from Laoshan mountains.
Founded in 1903 by German and British merchants in the German colony of Tsingtao (present day Qingdao), in China. The brewery still uses the same European brewing method and original yeast that was transported over from Germany more than a hundred years ago. Tsingtao is now sold in 62 countries around the world and is the #1 consumer product exported from China. That’s right, of all the consumer products this massive country produces, more than toys, more than electronics, more than any item you can read the label of in your home: it’s a beer that tops them all. We would like to thank Michael Cillo, beer manager at
the Abercorn location, and all of Habersham Beverage
Warehouse for their assistance with putting
together this great cross-section
of international beers. Along with
one of the largest selections of
domestic and import brews,
spirits, and wines, all the beers
mentioned in this article
can be found at either
of their two locations
listed above.
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
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Barn
ard
St.
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pF
lop
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ll
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al Is
land
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ting
with
froz
en d
rinks
sp
ecia
lties
to m
atch
the
deco
r. O
fferin
g sig
natu
re m
ojito
s an
d liv
e m
usic
.
M-S
a: 11
am-C
lose
Su:
12p
m-C
lose
912.
233.
5600
117
Whi
take
r St
.
D5
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
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ie’s
Riv
er
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tCa
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atm
osph
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e riv
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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.B7C
hu
rch
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s P
ub
Intim
ate
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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.B6
Cir
ca 1
875
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 [email protected]
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. 3
8
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
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Max
we
ll’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.
349.
5878
1
09 Je
ffers
on S
t.
D3
60 Well FED
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
map
on
pg. 3
8
MiD
tow
n
sou
tH
siD
e m
ap o
n pg
. 46
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
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13
051
Abe
rcor
n St
.
L2
Ro
oft
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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
pacio
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r at
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pher
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-Su:
11a
m-1
2am
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
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ly ba
r se
rvin
g co
ntem
pora
ry s
peci
altie
s.
M-S
a: 5p
m-3
am
912
.349
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39
Mon
tgom
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St.
D2
Pin
kie
Mas
ter’
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clas
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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
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Larg
e dr
ink
sele
ctio
n in
clud
ing
mex
ican
bee
rs.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
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0 2
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. Bro
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rill. L
arge
la
te n
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men
u . L
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spe
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s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
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-12a
m91
2.35
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110
0 Ei
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St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
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sual
and
in
timat
e ba
r se
tting
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ava
ilabl
e.
M-S
a: 4p
m-1
am
912
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6
452
3 H
aber
sham
St.
E8
Say
a L
ou
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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
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B2
Pe
g L
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Pe
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Rece
ntly
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m
anag
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s di
ve b
ar fe
atur
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oc
casio
nal l
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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
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t.
A3
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Trad
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ish p
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arrie
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l Iris
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hisk
ey a
vaila
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in th
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of G
A,
occa
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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 61
H i sto r ic D i st r ictB a r G u i d e
His
tor
ic
Dis
tr
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map
on
pg. 2
4
San
d B
ar
Dar
ts, P
oker
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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
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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
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0 Ty
bris
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.
N9
ty
bee
isl
an
D m
ap o
n pg
. 52
Be
nn
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Serv
ing
brea
kfas
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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
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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
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Pu
b
Larg
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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
. 52
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
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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
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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
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ext
issu
e. If
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wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
62 Well FED
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