Download - Well FED Savannah August 2012
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VOLUME 2 ISSUE 10
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Contents: August 2012
What’s for Lunch?The CSNP is bringing some changes to thelunchrooms of Savannah area schoolsPLUS: Chatham County Public School Menus
20
Feed
Understand the 2012 Farm BillGeorgia Organics helps readers tounderstand the Food & Farm Bill
24
eaT
Going Vegan in SavannahOne woman’s journey to becoming veganand her discovery of its surrounding community.
16
The BAR GUIDE The most comprehensive list of bars, from downtown to The Islands.
60
drINk
20
16
32
58
32 Restaurant Feature: Blue Turtle Bistro expands options in Midtown with its new bar area. reCIPe: Lobster Ceviche Salad
MaPS. deTaILS.
deSCrIPTIONS.
New Listings
pg. 37
Dining Guide
58 Let’s Do Lunch Wine with lunch? Chad Lyon lists some of downtown’s great spots for sipping at lunchtime.
The Well FED Petduring the last dog days of summer, learn howto protect your pooch from heat stroke.
27
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13
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8 | Volume 2 Issue 10 | Well FED
Well FED magazine is a free monthly publication distributed by Well FED Savannah™The articles and opinions of contributing writers are not necessarily the opinion of this publication. Well FED welcomes both editorial and photographic submissions. Unsolicited materials received will be treated as intended for publication and are subject to the publisher’s unrestricted right to edit or comment editorially. Advertisers are legally responsible for use of logos, trademarks, and content used in advertisements. While we aim to always have correct and current information, Well FED assumes no responsibility for errors and/or omissions, which should be viewed as unintentional. If you find we have printed any incorrect information, please contact Well FED to have the correct information printed in the next issue. No portion of this publication may be copied or reprinted without the expressed consent of the publisher.
FEED EAT DRINK
- Rene Teran
First off, i would like to thank everyone who joined us for the film screening last month. We completely sold out the show and thankfully the folks at Carmike were gracious enough to move us to a bigger room!
Whenever I get to experience that kind of response from our community, it reinforces my resolve to continue to move this publication forward. It was two years ago, this month, that my wife and I moved to Savannah and started Well FED. In those early days of the magazine, we were so uncertain of whether or not this new city would embrace the ideas and lifestyle that we were interested in covering and believed in.
Honestly though, back then we were still trying to figure out exactly what this magazine was and “what exactly do we stand for?”
This question was just as much a personal one as it was pertaining to our business. Well, it has been two years now and I must say that we are still in the process of figuring out the answer. But, the adage does apply here, as it truly is about the journey and not the destination.
Over the years we have gotten to share our lives with so many other wonderful people in the community. We have learned from them, been inspired by them, shared meals with them. These are the people with whom we take this journey and it is more so that they are the ones who have shaped this publication, not us.
This month, we continue to bring you stories and information that we hope will help you along in your own journey. Whether you are well on your way, or just thinking of taking a new route: any one of this month’s articles is a great place to start exploring.
The key is to take the first step. We’ll take it with you.
Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.
Publisher Rene Teran
Contributing Writers Jan SiplonAngela GunnRhonda Barlow withJennifer DreyJennifer Owens withGeorgia OrganicsCornelia StumpfLiz QuerusioChad Lyon withChris Zinaich
Creative DirectorWhitney Johnson
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) [email protected]
acebook!Follow us on
Contributing PhotographersAngela Hopper Cover:©Gianni-Fotolia.com
“Big journeys begin with small steps.”
Accounts Jennifer Restivo Charles MooreChristina SullivanMeagan Hodge Brian Stafford
witter!
Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.
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General ManagerJennifer Gedroyc
Contact Us
Special ThanksThe entire staff of theSavannah-Chatham School Nutrition Program.Georgia OrganicsMr. Jerry
Contributing Editor David Gignilliat
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FEED“Supporting our local farmers and producers ... promotes a viable local food system that not only nourishes our bodies but also preserves our environment, gives back to our local economy and fosters community.”
- Julie Scott, a founding memeber of The Savannah Food Co-op
Turn the page to learn more.
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By Jan Siplon
From the outside of the building, the scene is decidedly nondescript. Just an anonymous beige warehouse tucked in with some small homes in a nice, quiet neighborhood on the fringe of Ardsley Park. Hardly conspicuous. But as you take your first step inside the doors of the Savannah Food Co-op, located in commercial space at 1106 East 59th Street, you quickly get the sense that something very special is happening. It’s as if you’ve been transported back to a the country stores of a bygone era, to a time and place where access to affordable, healthy and local food could help grow a community.
Inside, co-op members peruse shelves of fruits and vegetables, a mosaic of produce bursting with the most vibrant colors you can imagine. Customers, friends and neighbors stop in the aisles to discuss recipes or catch up on who’s doing what and the week that was. Regular visitors load up on organic staples and chat with friends. Volunteers lend a hand to separate and organize deliveries and help with check out. Boxes moving, doors opening, cars pulling up, it’s a place that bustles with energy from the day’s first delivery from the farm to the last green bean swept from the floor.
“Supporting our local farmers and producers has been the main focus for our co-op,” says Julie Scott, the co-op’s New Products Coordinator and one of the group’s founding members in 2007. “This support promotes a viable local food system that not only nourishes our bodies but also preserves our environment, gives back to our local economy and fosters community.”
More than half of the Savannah Food Co-op products come directly from small farms and producers in Georgia, with many from Savannah and the surrounding area. The main focus of the Co-op is to work directly with these producers, no middle men. Supporting the local farmers and helping them grow their businesses is what it’s all about.
“The Savannah Food Co-op has been a journey of transformation”, adds Julie Scott, who was born and raised in Columbia, South Carolina and moved to Savannah in 2006. “[Five years ago], a group of moms began to meet and discuss ways to gain access to affordable, local, organic foods. Here we are four years later with over 1,000 members and our mission is still – Local, Organic, Sustainable.”
Savannah Food Co-op is able to offer over 500 products in any given order cycle, including local mixed produce/fruit boxes from Oaktree Farms in Jacksonville, GA.Some of their new items include:
* Locally made all-natural pastas (Frali Gourmet) and prepared sauces and pasta dishes.
* Georgia-produced pastured buffalo (Georgia Buffalo).
* Gelato, pimiento cheese and all-natural tasty treats from Joel Caplan at Cafe Gelatohhh here in Savannah.
* Wild Salmon from Doug’s Wild Alaskan Salmon
* Wildflower and Tupelo honey from B&G Honey Farms
* Farm Fresh eggs from Flat Land Farm
* Artisanal all natural cheeses from Flat Creek Lodge
* Natural and organic deli meats from Applegate Farms
* Fresh Baked Bread from Castra Rota Ltd. Co
-Continued on the next page.
Something is growing on 59th Street.
Well FED 13
Savannah Food Co-Op Coordinators: Julie Scott and Melissa Beauchamp.
Not Pictured: Carmen Vazquez
The Co-op continues to add local farmers and producers to its vendor lineup, including a recent expansion of the store’s selection of bulk items - grains, nuts, and more.
“Our members appreciate the natural goodness of food that comes straight from the farm to their basket,” says Melissa Beauchamp, the group’s IT Coordinator and resident techie. “Savannah Food Coop celebrates that connection by going straight to the heart of fresh local food.”
With growth in membership and vendors comes the need for convenience. This year, the Co-op added both Drive-Thru Service and pre-sorted pick-up options. Members can select drive-thru when ordering online and the Co-op volunteers will sort and load your items into your car in a pre-selected timeslot. Or, check the Pre-sorted option and the co-op will sort your items and have them ready for pick up when you arrive.“The convenience of shopping for all of my organic and all natural produce in one place and supporting our local farmers and businesses is the best reason I know of for being a part of Savannah Food Co-op,” says one satisfied Co-op customer.
Additionally, they have introduced the School Box Program to bring healthier food options to local schools. As part of the program parents teachers have the option to have all local mixed boxes delivered directly to the school. In exchange the PTA receives a percentage of the sales that can be used to purchase organic produce to use at any school event.
Like most food co-ops, Savannah Food Co-op relies on the volunteer work of its members. Volunteering is not a requirement, but it is strongly encouraged as it helps to keep the Co-op running smoothly. Ask any volunteer, and they will tell you what a great experience it is to be a part of the day-to-day operations, meeting the farmers and helping get the co-op products into your basket. In addition, volunteering members receive a 10% discont.
If you are a member and haven’t shopped at the Co-op in a while, now is the time to come back and check what’s new! Summer produce is ripe for the picking and it’s a perfect time for canning and freezing for the colder months. If you’re not a member, but have always wanted to have access to fresh locally sourced foods and a community of like-minded people, come join us today!
If you would like more information about the school program or the Savannah Co-op check our website:
www.savannahfoodcoop.comEmail us at [email protected]
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It took me thirty-three years to go vegan, a lifestyle in which no animal products are consumed or used, but I finally did it. While the choice to be vegan was one I had always considered, I ended up resisting it for many years because of my love for all kinds of food. Life, however, had a different plan for me.
It began when I was diagnosed with a dairy intolerance at the age of thirty-two after months of feeling unwell. On learning my diagnosis I cut dairy out of my life with great difficulty, but immediately began to experience many benefits.
All those years thinking stress was causing my adult acne and a constant spare tire around my waist turned out to be dairy related. A couple of weeks after removing dairy from my diet, my problem skin all but disappeared and I also lost the extra weight, which made me feel a lot more energetic.
As these changes occurred in my dietary life I began to notice changes taking place in my spiritual life too. My capacity for compassion, especially in regards to animals, began to grow and by the end of December 2011, I realized I no longer wished to consume animal products.
Fortuitously, in January of this year, the Savannah Yoga
Co-op offered a Weekend Warrior Workshop for students interested in learning more about Jivamukti yoga and the importance of veganism to the practice. On the second day of the workshop the director of the Co-op, Brent Martin, provided participants with a vegan lunch that allowed us to sample a few of the many food options available to vegans. Everything was so delicious and inspiring that I made my decision then and there to finally stop eating meat.
As soon as I got home from the workshop that day, I jumped head first into life as a vegan. I started by donating the animal products in my kitchen to the meat-eaters in my family. Unfortunately, this didn’t eradicate all animal products from my life and I questioned the best way to proceed with my lifestyle change.
At one point I considered throwing out everything I owned that was animal based, but after much thought I decided this was too extreme and environmentally unfriendly. I also concluded that it was not financially viable for me to throw away all my animal based products and then purchase vegan ones.
Instead, I have adopted a method of working towards becoming a more fully rounded vegan. For example, as I use up non-vegan products such as make up and shower gel, I then switch to vegan alternatives.
Of course, switching to a vegan lifestyle isn’t without other challenges. Before embarking upon this big life change, one major concern of mine was expense. While in some cases I have experienced an increase in my food bill at the grocery store, this is mostly due to the vegan convenience foods I buy when shopping at Publix or Kroger.
When I look back over my food expenses in the past compared to what I spend now, I have, however, found that they balance out because I can choose to purchase organic produce or specialty food items at stores like Fresh Market now that I’m saving on meat and dairy. I am, however, planning to cut back on these expenses in the future by planting my own vegetable garden, a possible solution for anyone looking to save money on food.
Another way I stay within my food budget is by eating at home. Yet, I’m often left wondering what other vegans do to keep themselves invested and interested in their plant-based diets. If there is anything that can prevent someone from embracing veganism it appears to be the isolation that is felt when eating and living a lifestyle very different from the majority of the community.
Going Vegan in Savannah
“It’s a process I’m still working on, but it’s one I’m committed to.”
by Angela Gunn
Thankfully, these days, you are never more than the click of a mouse away from more vegan resources than it’s possible to implement into daily life. One website I love called It’s Easy Being Vegan (www.itseasybeingvegan.com) recently published a blog post called Find Your Tribe, which suggested easy ways that vegans can find like-minded individuals in their community. One suggestion in this post was to use social media to seek out other vegans.
Taking this advice to heart, I did a Google search for vegans in Savannah and ended up joining the public Facebook group, Savannah Veggies and Vegans. In this group, Savannah locals share information and current news about veganism, vegan tips, blog posts detailing vegan recipes, as well as vegetarian and vegan events like the first free online teleconference that took place this month called Veganpalooza.
Since joining this group, I have been inspired to check out the vegan cookbooks recently highlighted at Barnes and Noble in Oglethorpe Mall. Using new recipes, I am now shopping more frequently at Brighter Day rather than exclusively at supermarkets.
I have also been encouraged to buy local, organic produce at the Forsyth Farmer’s Market on Saturday mornings and am in the process of becoming a member of the Savannah Food Co-op (see the article on page
13). This not only helps to decrease my grocery bills, but I feel good knowing that I am supporting local, sustainable agriculture.
For anyone interested in a vegan or vegetarian diet, I would encourage you to give it a try. While it’s true that veganism isn’t necessarily for everyone (the Dalai Lama had to give up his vegan diet due to a health condition), if you are interested in eating a plant-based, compassionate diet; remember that you are not alone. Don’t be scared to make the change. It is possible to live a healthy and fulfilling life as a vegan in Savannah, which not only benefits your health, but also reduces your impact on the environment. From my positive experiences, I know I’d recommend it.
Also, be sure to check out next month’s issue, in which I’ll be exploring the dining options available in Savannah for vegans and vegetarians!
Pictured above: Well FED writer, Angela Gunn, shopping at one of Savannah’s best vegan options: Brighter Day.
Well FED 17
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August is the time of year when the Savannah Chatham County School Nutrition Program (CSNP) is prepared to answer the question,
“What’s cooking?” for the coming school year. This school year, CSNP is cooking up changes that will not only taste good, but are also healthy for the students. Most notably, changes in the offered breakfast and lunch menu items will put more fruits and vegetables on students’ plates along with more whole grains.
During the 2012-13 school year, the CSNP is also expanding its Farm to School Program (F2S) by serving more regionally grown menu items, showcasing a “F2S Taste of the Month” menu item and providing resource support for school gardens.
Three local vendors are now working with CSNP to provide food for student meals. On the produce side, Coastal Georgia Small Farmers Co-op Inc. will provide fresh collard greens and pink-eyed peas during collard season, expected to be from November through February or March. The pink-eyed peas are fresh frozen and will be on the menu at about the same time as the collards.
Savannah-based Derst Breads, also known as Flowers Foods, will provide the rolls, buns and sliced breads for student meals, while locally owned West Wing Pizza will provide pizza exclusively for high school students. The pizza will be sold as an a la carte item or as part of the reimbursable meal if the student picks up other necessary components.
Healthy Hunger Free Kids Act brings changes
The CSNP, which serves as the local food authority that operates the federally funded National School Breakfast and Lunch Program in the Chatham County School District, began to smell the aroma of change with the passage of the Healthy Hunger Free Kids Act in December 2010. The goal of the act was to increase the fruit and vegetable consumption of the students,
this month savannah area schools will experience some tasty new changes in the lunchroom thanks to the savannah chatham school nutrition program.
by Rhonda Barlow, MPH, RD. LD, CLC.
What’s forLUNCH?
decrease the animal protein consumption, decrease sodium and saturated/total/trans fat and to bring the calories the students were being offered in line with the actual calorie need for their age group.
Upon passage of the act, the self-supporting CSNP immediately began planning ways to get student’s taste buds ready for more colorful fruits and vegetables on their plates and brown breads and buns on their sandwiches. As a result of the work already done, students will not see drastic changes made to their meals in the coming year versus last year.
The main visual change for students in Chatham County will be less meat on some days, with the portion dropping from 2 ounces in the past to 1 or 1.5 ounces this year, as required by the Healthy Hunger Free Kids Act of 2010.
20 Well FED
However, the lower protein is not expected to be noticeable because CSNP will reduce it in the mixed component foods like salads and casseroles.
Additionally, more whole grains will be offered each week, and meals are required to have less sodium and calories in the total meal. When students go through the lunch line, they will be required to pick up a fruit or vegetable, along with two other meal items to complete their meal tray. This will be the first time that students are not allowed to leave the line without picking up a minimum of a half cup of a fruit or vegetable.
One bigger picture change in the coming school year is that the CSNP will shift to offering three different menus catering to the specific nutrient and caloric needs of the elementary, middle and high school students. Last year, there were just two menu plans—elementary and middle/secondary.
The CSNP had already started Meatless Monday menu planning last school year and will continue to offer elementary students two meatless entrée options on Mondays. Middle and high school students will be offered a choice between one meatless entrée and one meat-based option on Mondays.
Also new in the coming school year, each school will have a Nutrition Advisory Council that will give the students an active voice in helping to improve the school’s food environment. All students, parents, teachers, administrators and school community volunteers are encouraged to get involved and join the Nutrition Advisory Council.
The goal of these changes is to help win the war against the childhood obesity epidemic that has been spoken of in the news. This year, school lunch will be the healthiest and best tasting buy in town for every student.
More about the CSNP structure:
There are 334 school nutrition employees that ensure the students of Chatham County Public Schools eat a nutritious breakfast and lunch every day. The school nutrition director is Lydia Martin. There are three school nutrition coordinators that oversee the managers in the 52 schools. They are Sharon Stroman, Rhonda Barlow and Onetha Bonaparte.
To find out what is going on with the CSNP, talk with the school nutrition manager at your child’s school. PICTURED ABOVE: Meet the ladies of CSNP.Back Row : (L to R) Rhonda Barlow - SNP Coordinator, Eva Wright - SNP Applications Clerk, Maria Fields - SNP Records Management Specialist, Onetha Bonaparte - SNP Coordinator.Front Row: (L to R) Sharon Stroman - SNP Coordinator, Lydia Martin - Director of SNP, Antoinette Coast - SNP Procurement Technician.
Check out the SCCPS
LunCh MenuS for AuguSton the next page!
Well FED 21
27 28 29 30 31 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Vegetarian Ravioli or Egg Salad
SandwichSteamed BroccoliWhole Kernel Corn
AppleCChoice of Milk
Barbeque Pork onBun or Fish Nuggets
with Corn BreadSweet Potato Puffs
ColeslawPear Cup
CChoice of Milk
Chicken SaladSandwich or Salisbury
Steak w/ RiceBlack-eyed Peas
Turnip GreensOrange
CChoice of Milk
Pepperoni Pizza orLoaded Mash Potato
w/ RollCarrot Raisin Salad
Green PeasPeach Cup
CChoice of Milk
Flaming Drum Sticksw/ Yellow Rice or
Macaroni & CheeseCasserole
Celery SticksBaked BeansGGrape Juice
Choice of Milk
elementary schools (k-5)
27 28 29 30 31 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Vegetarian Ravioli or Egg Salad
SandwichSteamed BroccoliWhole Kernel Corn
AppleCChoice of Milk
Barbeque Pork onBun or Fish Nuggets
with Corn BreadSweet Potato Puffs
ColeslawPear Cup
CChoice of Milk
Chicken SaladSandwich or Salisbury Steak w/ Rice & Roll
Black-eyed PeasTurnip Greens
OrangeCChoice of Milk
Pepperoni Pizza orLoaded Mash Potato
w/ RollCarrot Raisin Salad
Green PeasPeach Cup
CChoice of Milk
Flaming Drum Sticksw/ Yellow Rice orMacaroni & Ham
CasseroleCelery SticksBaked BeansGGrape Juice
Choice of Milk
middle schools (6-8)
27 28 29 30 31 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Vegetarian Ravioli or Chicken Tenders
w/ RollSteamed BroccoliWhole Kernel Corn
AppleFFruit Choice
Choice of Milk
Barbeque Pork onBun or Fish Nuggets
with Corn BreadSweet Potato Puffs
ColeslawPear Cup
FFresh FruitChoice of Milk
Chicken SaladSandwich or Salisbury Steak w/ Rice & Roll
Black-eyed PeasSliced Tomatoes
Turnip GreensOOrange
Strawberry CupChoice of Milk
Spicy ChickenSandwich or
Loaded Mash Potato w/ Roll
Carrot Raisin SaladGreen PeasPPeach CupMixed Fruit
Choice of Milk
Flaming Drum Sticksw/ Yellow Rice or
Macaroni & CheeseCasserole
Celery SticksBaked BeansGGrape JuiceFresh Fruit
BrownieChoice of Milk
high schools (9-12)
Non-Discrimination Statement: In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington DC 20250-9410 or call 202-750-5964 (voice and TDD). USDA is an equal opportunity provider and employer.
Menu Designed by Lydia Martin, MS, RD, LD, SNS
LUNCH MENUSAVANNAH CHATHAM
COUNTY PUBLIC SCHOOLS AUGUST
of HBO’s documentary series on the National Obesity Epidemic
Afterwards take part in a group discussion addressing how community leaders and families in Savannah can help diminish this national problem at the local level.
PART 3: ‘CHILDREN IN CRISIS’
HOSTED BY BRIGHTER DAY NATURAL FOODS AND HEALTH RESTORATION CONSULTINGWITH ADDITIONAL SUPPORT FROM WELL FED SAVANNAH MAGAZINE, SMART FEET, YMCA, BRIGHTER DAY BAIL BONDS, AND STATE FARM AGENT VERNON DONOVAN
The Farm Bill – the nation’s largest agriculture policy roadmap is one that affects each and every
one of us. If you farm, it shapes decisions such as crop insurance and water conservation grants. If you eat, it determines the price of your food and sets boundaries and funding for food stamps.
No matter who you are, the Farm Bill impacts what’s on your dinner table. You simply can’t afford to sit this one out.
The Farm Bill is currently being debated in Congress. For you to effectively join the conversation – here are a few basics:
The Farm Bill, authorized roughly every five years, has become a dynamic, all-encompassing policy guiding everything from food stamps to bioenergy to, most recently, organic farming.
The Farm Bill is divided into 15 major titles, or sections, each covering programs and funding. The Farm Bill is written by the House and Senate Agriculture Committees – with funding determined by the Appropriations Committees. Ultimately, every member of Congress votes to reauthorize the Farm Bill.
In 2008, the fiscal impact of the Farm Bill was just over $284 billion for its 5-year authorization, a total of 2% of total government funding. Here is a breakdown of its components:
Nutrition (Supplemental Nutrition Assistance Program) - This title, the largest part of the Farm Bill, helps low-income families pay for food. In Georgia, nearly 1 in 5 families receive some level of food assistance through this section. That’s 20% of Georgia families. Let that sink in for just a second. This section encompasses 67% of total Farm Bill funding.
Commodity programs (Subsidies) - Provides direct payments to farmers regardless of how much they actually planted or how much they would sell their crops for. The Commodity section is the second largest in terms of funding, representing about 15%. What is not covered under this intended farm safety
net, however, are fruits and vegetables. Commodity subsidies generally go to crops such as corn, cotton, wheat, soy and rice.
Crop insurance - This section of the Farm Bill has, for many years, assisted farmers in purchasing crop insurance in the event their crops fail or market prices decline. This is one of the most controversial parts of the current Farm Bill being debated as the federal government is currently underwriting approximately $7 billion annually of these insurance premiums.
Conservation - Conservation programs, popular among conventional and organic farm operations, offer technical assistance and funding to support ongoing environmental and climate benefits .
Trade - These programs involve promoting U.S. crops overseas.
Energy - These programs generally include money for biofuels and energy efficiency in rural areas.
Miscellaneous - So then there are titles that cover everything else – from farmers markets to rural economic development to organic farming and efforts to train the next generation of farmers. All together, these programs make up a very small amount of the total Farm Bill budget.
So, where does this leave us? What kind of improvements in policy do we want to make our farmers profitable, our families healthier through increased access to fruits and vegetables, and a more equitable system of programs and funding to support all farmers – regardless of size?
How can we accomplish this? Here are a few priority areas:
• Connect farmers with community development opportunities that increase access to farmers markets, CSAs and other local, healthy food enterprises for low income families.
GEorGiA FACT: Studies indicate direct links between healthy food choices to income. Georgia Organics believes in good food for all. The Wholesome Wave Georgia project, which increases the buying power of recipients on food assistance at farmers
A Citizen’s Guide to theFooD & FArM BiLL
by Georgia Organics
24 Well FED
markets, is a successful strategy that is currently empowering supporting more equitable access to healthy food.
• Reinvigorate local and regional agricultural economies and food systems by improving processing and distribution channels for small and mid-sized farms.
GEORGIA FACT: Infrastructure would empower the development of regional food hubs, support farm to school programs, and bolster value-added production.
• Strengthen the role of organic agriculture by providing funding for competitive organic research, organic data collection and price reporting; funding for enforcement of the national organic standards and certification cost-share assistance; crop insurance reform, and make working land conservation programs accessible to organic farmers and ranchers.
GEORGIA FACT: Georgia ranks 30 out of 50 states in terms of organic production, with .01% of our total farmland under organic production.
• Increase the amount of fruits and vegetables grown in Georgia.
GEORGIA FACT: Of the $20 billion spent annually on food by Georgians, nearly $16 billion is going to out of state farmers.
• Include a well-funded Conservation Title to support working lands conservation programs, conservation easement and farmland preservation programs, sustainable agriculture, and organic transition assistance
GEORGIA FACT: In 2010, the Conservation Stewardship Program and Environmental Quality Incentive Program alone impacted half a million acres in Georgia.
• Support beginning farmers and ranchers through programs that facilitate access to land, credit, insurance, technical assistance and markets.
GEORGIA FACT: The average age of a Georgia farmer is 58. We need to invest in the next generation of farmers who will grow food for an exploding population.
• Re-align current production subsidies to programs that reward farmers and ranchers for the environmental and climate benefits delivered by their farming practices.
GEORGIA FACT: Since 1995, Georgia has received more than $4 billion in commodity subsidies, compared to a mere $442 million in conservation support.
So, now for the most important part, what can you do? Here are 3 easy steps to join the conversation.
1. Reach out to your Congressional Representative, Jack Kingston, and communicate your support for these programs and issues. We need to make sure Congress hears from more than big industry players, Rep. Kingston has a powerful role as Chairman of the Agriculture Appropriations Subcommittee.
a. Write a brief letter, send an email, place a phone call and ask to speak to his Agriculture Legislative Assistant OR invite the Congressman or his staff to your farmers market, community garden or farm to school program.
2. Talk to your friends. It’s time to reclaim civil political discourse and discussing these issues with your friends and colleagues to drive behind positive change.
3. Ask good questions. You don’t need to be the one with all the answers. Sometimes, posing the right questions to our policymakers is a great way to start a meaningful conversation. Here are a few key questions:
a. What can we do to increase the amount of fruits and vegetables being grown and supported by Farm Bill programs?
b. Organic farming is on the rise based on increasing consumer demand, yet organic farmers face an unlevel playing field against conventional farmers, especially when it comes to crop insurance support. What can we do to support this industry and the jobs it’s creating?
c. How can we build a system that gives farmers an opportunity to grow their businesses?
Where is the Farm Bill Now?
The U.S. Senate passed their version of the 2012 Farm Bill in late June. It included some real positive moves and policy priorities that many in the local and sustainable food movement were really happy about. The Farm Bill is currently in the U.S. House.
Want to keep up with the Farm Bill process? Check out these great sources:
• Join the Georgia Organics Advocacy Alerts list serv at www.georgiaorganics.org
• Watch hearings and debate live online at the Agriculture Committee website of the U.S. House of Representatives at www.agriculture.house.gov
• Keep up with a daily blog of details from the National Sustainable Agriculture Coalition at www.sustainableagriculture.net
Well FED 25
Wednesday - Saturday 12pm-6pm
Oh, the dog days ofSummer
by Liz Querusio
O n a hot day in May, the waiting room at an animal hospital in Savannah was in crisis mode. An
emergency patient was about to arrive and when she did, there was no time to lose. Two women burst through the door, one carrying a panting, over-heated, little, black dog in a towel. While I waited for the vet technician to call for my dog, I couldn’t help but overhear the grim details. She had been in the backyard, in the shade on that particular ninety-degree day when she started to have a seizure.
From an examination room in the back with my own dog, I could hear whining echoing throughout the office. She was panting, whining, and crying out in pain in the most desperate and heart-breaking way. Eventually, all the noises subsided. The vet said that the little dog had come in with heat stroke and though they were doing all they could, she wasn’t going to make it.
Every year, literally thousands of dogs die due to heat stroke. There are no true statistics because of the staggering amount of unreported cases. The heart-breaking truth is that these tragedies could have been prevented. This summer, learn to spot the signs of heat stroke early and keep your dog safe in the sun.
Hot CarsOne hot button issue every year is the mounting
toll of children and animals dying in hot cars. “The biggest issue that I see in the summer time that infuriates me is when I see dogs in cars,” Dr. Melanie Bevere of Crossroad Animal Hospital vents. “Just within 10 minutes, an animal can already be cooking their insides, essentially.” A hot dog in a car is a panicking dog. Jumping around, barking at passersby, and panting all increase a dog’s body temperature. “So then they’ve got their own excitement building with the temperature around them,” Dr. Bevere explains, “Cracking the windows, even leaving the windows down all the way does nothing.” If you’ve got your dog in the car, Dr. Bevere says to never leave them unattended unless you are willing to leave the air conditioning on.
If you see a dog in parked vehicle, take action at once! You can go into the establishment the dog is parked in front of and ask for the manager who can then try to help you find the owner. However, if you can’t find the dog’s owner call Animal Control or 911. They have the authority to break into the vehicle and rescue the dog from cooking alive. Animal control can even site the owner of the dog for animal cruelty.
Though it may seem that some dogs have it made in the shade in the yard, they can also be in danger of heat stroke. Dr. Bevere states that dogs tethered in their yard tend to wrap themselves up and then can’t make it to shade or water. And doghouses aren’t a shady solution as much as a hot box of death.
Continued on next page
If you’re dog is outside, make sure he has shade, cool water, maybe even a portable electric fan. Otherwise, limit your dog’s time in the sun. You wouldn’t want to be left outside on a hot day wrapped in a fur coat, would you?
Feel the BurnExercising with your dog is a great way to bond
and burn energy. Unfortunately, midday exercising is another leading cause of heat stroke in dogs. “I always feel bad when I see these dogs running on the sidewalk in the middle of the day in the direct sun,” says Dr. Bevere. Since dogs can’t sweat like humans do, they developed other methods. Dr. Bevere goes on to explain that, “their only cooling mechanism is through their paw pads and also through their tongue, panting. The only place that they can sweat is through their paw pads.” Imagine walking on the beach, barefoot on a hot day – ouch! That’s what it feels like to a dog’s paws on hot concrete. To protect your doggie’s feet, Dr. Bevere recommends only exercising your dog during the early morning or evening, once the sun starts to set.
Signs & SymptomsPanting and drooling may seem like normal dog
things to do. But if you notice that your dog’s gums or tongue is bright red or his eyes are glazed over, this is a warning sign of heat stroke. Over heated dogs also might stagger around, vomit, drink lots of water, or even experience bloody diarrhea. “Once their body gets above 108, we really have some seriously life-threatening issues that we can’t recover from,” explains Dr. Bevere. When your dog’s body temperature reaches these high temperatures, their body’s cell start to die, causing her swelling in the brain which can lead to seizures. If you see your dog displaying any of these symptoms and suspect they are overheated, bring them to a cool place quickly. Using a water hose to wet down your dog may also to help lower their body temperature. Give them small amounts of water since drinking too much at once can cause your dog to vomit which in turn leads to dehydration. Monitor your dog and call your vet for further instructions immediately. If the situation doesn’t improve, you will probably have to take them in to an emergency veterinary hospital.
Keeping It CoolIf your dog is like mine, he’ll keep fetching as long as you keep throwing that Frisbee, no matter how hot it is. Dogs overheat long before we do, so it’s up to us – the owners – to let our dogs know when enough is enough. So how can we keep our beloved canines entertained in this oppressive weather?
Hide and SeekSince we’re trapped in the house most of the day, my
dog and I can’t play fetch for as long as we normally do outside. I’ve had to look for creative ways to keep my boy busy inside without wrecking the house. Food puzzles are great games to play that challenge your dogs’ brain and bring you closer together. Try getting a treat or toy and placing it under an old towel in front of your dog. After he understands that the treat is under the towel, he’s got the basic concept of ‘hide and seek’. Next try rolling up the treat in the towel and then tying it in a knot.
Hide and seek is not only fun, it can also be used to develop an important part of your dog’s training. This version of ‘Hide and Seek’ will help teach your dog to find you by the sound of your voice. With the assistance of a friend, grab a treat and hide while your friend holds your dog back. When you’re ready, call for your dog until he finds you, then reward him with a treat. Who wouldn’t love a snack just for showing up when called?
The Great OutdoorsEver play indoor soccer with your dog? Get a ball
that’s too big for your dog to pick up with his mouth, but light enough for him to roll around. Roll the ball around on the ground at him, and try to get him to bounce it back. He’ll get the hang of it in no time!
Why not share the pool and take your dog swimming? Swimming is great exercise and keeps your dog cool. The several of the community dog parks including Daffin Dog Park have a couple of small pools that are great for splashing around in and making a general mess. Some of the boat docks on the way to Tybee allow dog swimming. However, as far as I can tell, there are no public beaches in Savannah where you can bring your dog.
The dog days of summer may be upon us, but that doesn’t have to stop you and your dog’s fun time together. Just remember to limit outdoor activity to the early morning, before it really heats up, or in the evening when that cool breeze is coming off the river. Inside or out, make sure your pooch has access to cool, clean water at all times. Dogs also need a cool place to lie down and pant for a while. My dog prefers the spot in front of the box fan. Unfortunately, so do I.
For more information on how to keep your best furry friend comfortable during the summer, visit veterinarypertner.com or akc.org. Looking for more ways to play with your pooch? Check out dogtrainer.quickanddirtytips.com or dogchannel.com for games that will keep you and your dog entertained! Feel free to call up your veterinary office to find out what other steps you can take to make sure your dog has a fun and safe summer.
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Dining Guide
eatPictured here:Chef Donnie Simmons of Taco Abajo wins the Ronald McDonald House Charities, Chef of the House competition, with a Basil, Arugula & Tatsoi Micro Greens with Watermelon Radish, Candy Cane Beets and Heirloom Tomatoes topped with Beet, Apple, Blackberry and Clementine Caviars (among other dishes).
T rying to decide where to go out for drinks and dinner in Savannah can sometimes be a
difficult challenge. Busy, bustling bars and restaurants, mostly catering to the ‘party all night’ college-aged crowd, line the streets of downtown Savannah. For those who aren’t looking to “dance all night”, but desire a relaxing, local owned restaurant and bar with great food and artfully crafted cocktails, well, we may have found just what you are looking for.
Midtown Savannah is home to the skillfully designed Blue Turtle Bistro & Bar, one of Savannah’s best –kept secrets, which is becoming the “go-to spot” for young professionals, locals, and families.
The Blue Turtle Bistro opened its doors in the spring of 2011 with the main focus on offering fresh sourced innovative food with a healthy spin. Supporting local businesses for their food sources like the poultry which comes from Grassroots farm in Glenville, GA, is a big part of the Blue Turtle philosophy.
Recently added is the Blue Turtle Bar, directly next to the restaurant, with a new eye-catching design and welcoming atmosphere.
The newest venture of local entrepreneur couple Brian and Jennifer Huskey, owners of Gaslight
Group, has been an ever-growing sensation offering a fresh spin on inspired eclectic food and daily rotating chef ’s specials. Voted one of the best lunch bargains in town, according to the Reader’s Choice Awards 2012, the Blue Turtle Bistro is catering to residents, families and busy professionals alike.
In early 2012, when the Bistro started with their successful ‘Happy Hour’ for the first time, Reader’s Choice immediately selected the Blue Turtle as one of the ‘Best Places to go for Happy Hour’.To experience what everybody is talking about check out the Happy Hour: Monday-Saturday from 4-6 with popular drink specials such as $2 margaritas, $3 house wine, and $2 bottle beers.
Additionally, with the purchase of any beverage you will receive two dollars off starters and appetizers. The Blue Turtle Bistro & Bar also features specialty days such as Craft Brew Monday with special pricing on select craft beers, Cocktail Tuesday, and Wine Wednesday with ½ priced bottles of wine all night.
a masterpiece in midtown
Where passion, fresh food, and artful drinks come together, you’ll find Blue Turtle.
by Cornelia Stumpf with photography from Angela Hopper
With the growing popularity and expanding clientele, Jennifer and Brian reached the decision to extend the restaurant to include a larger bar space next door. With this recent addition, the entire restaurant got a makeover by local designer Wendy Martin, which also shows Gaslight Group’s commitment to sustainability and staying local with the selection of product choices as well as product sourcing.
The well designed bar space features “up- cycled” shipping pallets, a recycled glass terrazzo bar, refinished original terrazzo floors and rotating works by local artists in an innovatively designed space.
The overall taupe color scheme for the restaurant and bar, relaxing and elegant, creates an inviting setting for girls’ night, an after-work cocktail and a relaxing dinner with friends and family.Beer and Wine dinners are featured in a loose line up every 4- 6 weeks and feature seasonal food and drink specialties. Some of these exclusive events include their recent and extremely well received Ameri-Can Canned Beer Dinner and Thomas George Estates Wine Dinner.
While the bar expansion caters purely to the adult population, the Blue Turtle Bistro showed their commitment to being a family friendly place by adding a kids room that features lounge furniture, toys and a TV with headphones to keep the youngsters busy while mom and dad enjoy a peaceful night out.
For outdoor lovers the restaurant and bar are adjacent to the Blue Turtle’s patio, offering seating year-round for everybody enjoying their lunch, brunch, dinner and drinks “ Al fresco”. With menu choices that cater to everybody’s taste and will as well as satisfy special food requirements such as vegetarian and gluten – free, patrons are sure to add one , two or more Blue Turtle dishes to their favorites list.
Appetizers include fresh staples like the Lobster Ceviche Taco Salad, Spanish Meatballs with Watercress and Crostini, or old time favorites like Pigs in a Blanket, which are created with a twist in a puff pastry stuffed with chorizo black beans, and roasted corn served with a cool roasted red pepper puree. For the main course, choices of seared scallops and duck prosciutto over angel hair pasta and basil butter pesto, the delicious Chicken Schnitzel with lemon caper pan gravy and white bean cassoulet, and the daily changing “Risotto of the day” are bringing a fresh Mediterranean taste to mid-town Savannah. Desserts which are homemade and change daily are a dessert lover’s dream.
Even lunch satisfies the healthiest of appetites with a large selection of sandwiches like the delightful “Cuban” with ham, shredded pork, Swiss cheese, dill pickle, mayo, and Dijon mustard on a hoagie roll, taking you traveling on your lunch break to “ Calle Ocho “ in Miami. Soups are homemade and inventive; salads come in unexpected combinations influenced from the tastes of the Mediterranean to Thai cuisine.
The Blue Turtle Bistro surprises diners each time with something new and mouthwatering in a relaxed , welcoming dining environment.
-Lobster Ceviche Salad Recipe on the next page!
5 lb live lobster6 limes4 lemonsBlanch lobsters in boiling water for 3 min. before placing in an ice bath.
Peel papaya and remove seeds; julienne along with red pepper and onion. Mince cilantro and garlic and add to mixture. Zest limes and juice them along with lemons and oranges.
Combine juice and zest with vegetable mixture.
Remove lobsters from ice bath. To break down lobsters and remove the meat, twist to remove tail and claws. Split the tails down the middle from the top with a chef ’s knife. To remove claw meat hold so that the small knuckle is down and gently tap the side with a knife and it will pop open. To finish, slice lobster meat into thin strips so they are uniform in size to the previously cut fruit and vegetables.
Combine with juice and vegetables and store overnight.
Serve with black beans, a small salad, chips, and a sprinkling of queso fresco, enjoy!
4 oranges1 green papaya1 red onion
4 cloves garlic (minced)1 red bell pepper1/2 cup cilantro
Lobster Ceviche Salad
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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]
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H istoric District
Midtown / Southside
THE ISLANDS
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Dining Guide
Pictured here:Lobster Ravioli from Corleone’s Trattoria.
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y M
ark
et
Larg
e ec
lect
ic m
enu
with
reg
ular
spe
cial
s. Ca
sual
din
ing
with
out
door
sea
ting
loca
ted
in
City
Mar
ket.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
,
Su
: 12p
m-9
pm
912.
236.
7133
22
4 W
. Jul
ian
St.
$$C
2A
Bo
ar’
s H
ead
Gri
ll
New
Am
eric
an c
uisin
e w
ith a
Sou
ther
n Fl
air.
Lo
cate
d in
a r
esto
red,
hist
oric
cot
ton
war
e-ho
use
over
look
ing
the
Sava
nnah
Rive
r.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
Su: 1
2:30
pm-1
0pm
912.
651.
9660
1
N. L
inco
ln S
t.
A$$
B8
Cara
way
Cafe
Ecle
ctic
mix
of s
andw
iche
s, pa
sta,
sala
ds,
soup
s an
d m
ore.
Dai
ly sp
ecia
ls.
Spac
ious
an
d ca
sual
exp
ress
set
ting.
Take
out
and
ca
terin
g av
aila
ble.
Now
ser
ving
brun
ch.
M-F
: 7am
-4pm
, Sa-
Su: 9
am-4
pm
912.
443.
0909
202
E Br
ough
ton
St.
$D
8A
B&
D B
urg
ers
Awar
d w
inni
ng b
urge
rs a
nd s
tand
ard
Amer
ican
fare
. Ca
sual
din
ing
setti
ng w
ith
over
170
bur
gers
on
men
u
Su-T
h: 1
1am
-10p
m,
F-Sa
: 11a
m-1
2am
912.
231.
0986
13
E B
roug
hton
St.
$D
6A
Cafe
Ze
um
“Gre
en”
cafe
loca
ted
on th
e se
cond
floo
r of
Je
psum
cen
ter,
over
look
ing T
elfa
ir Sq
uare
. Tr
aditi
onal
and
uni
que
mix
of c
afe
sele
ctio
ns
sour
ced
from
fres
h an
d lo
cal i
ngre
dien
ts.
M-S
u: 1
1am
-3pm
912
.790
.883
3
207
W. Y
ork
St.
$$E4
M-S
a: 11
am-4
pm
Bri
ghte
r D
ay D
eli
Fres
hly
prep
ared
loca
l and
org
anic
sel
ectio
ns.
Glu
ten
free
and
veg
an o
ptio
ns. J
uice
bar
, sm
ooth
ies,
soup
s, sa
ndw
iche
s, an
d da
ily
spec
ials
. Loc
ated
in B
right
er D
ay N
atur
al
Food
s M
arke
t
912.
236.
4703
110
2 Bu
ll St
.
$P6
AC
ha
Be
lla
Emph
asis
is on
con
siste
ntly
delic
ious
fres
h
orga
nic,
and
seas
onal
fare
ser
ved
in a
fun
&
inno
vativ
e sp
ace.
Child
ren’
s m
enu
optio
ns.
Su-T
h: 5
:30p
m-9
pm, F
-Sa:
5:30
pm-1
0pm
$$-$
$$D
12
912.
790.
7888
102
E. B
road
St.
AV
IA K
itch
en
Cont
empo
rary
and
rel
axed
res
ort d
inin
g at
mos
pher
e. In
vent
ive m
enu
with
Sou
ther
n in
fluen
ces.
Brea
kfas
t buf
fet a
nd d
inne
r ta
pas.
M-F
: 6:3
0-10
am, S
a-Su
: 7-1
1am
,
M-T
h: 5
-11p
m, F
-Sa:
5-12
pm, S
u:5-
10pm
912
.233
.211
6
14
Barn
ard
St.
A$$
C4
Barn
es
BB
Q E
xp
ress
Casu
al e
xpre
ss d
inin
g w
ith a
n ex
tens
ive b
bq
men
u th
at in
clud
es th
eir
fam
ous
pork
, rib
an
d br
isket
din
ners
. The
y al
so p
rovid
e a
wid
e se
lect
ion
of lo
cally
cau
ght s
eafo
od.
M-S
a: 11
:30a
m-8
pm, S
u: 1
1:30
am-3
:30p
m 9
12.2
36.1
557
10
9 W
hita
ker
St.
$D
5A
Con
tinue
d on
nex
t pa
ge
Ch
urc
hil
l’s
Pu
b
Intim
ate
hist
oric
set
ting.
Men
u se
lect
ions
in
clud
e tr
aditi
onal
Brit
ish a
nd c
lass
ic A
mer
ican
fa
re. K
itche
n op
en ti
l 1am
eve
ryda
y.
M-S
u: 5
pm-1
am
912
.232
.850
1
13
W. B
ay S
t.
A$$
B6
70
0 D
rayto
n
Lavis
h co
ntem
pora
ry a
mbi
ance
. Ecl
ectic
m
enu
with
trad
ition
al s
outh
ern,
Amer
ican
, and
Eu
rope
an in
fluen
ces.
M-S
u: 7
am-2
pm, M
-Su:
5pm
-10p
m
912.
721.
5002
7
00 D
rayt
on S
t.
M7
A$$
$
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
H i sto r ic D i st r ictBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
40 Well FED
Lo
cos
Gri
ll &
Pu
b
Larg
e se
lect
ion
of c
onte
mpo
rary
Am
eric
an
fare
in a
cas
ual u
pbea
t set
ting.
M-S
u: 1
1am
-12
am
912.
236.
8711
30
1 W
. Bro
ught
on S
t.
D3
$$A
Me
llo
w M
ush
roo
m
Casu
al e
clec
tic a
tmos
pher
e m
atch
es th
e ec
lect
ic m
enu.
Larg
e se
lect
ion
of p
izza
s,
hoag
ies,
mun
chie
s an
d be
ers.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 11a
m-1
0pm
912.
495.
0705
11
W. L
iber
ty S
t.
H5
A$$
Map on pg. 38
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
ervin
g la
rge
brea
kfas
t, lu
nch
and
dinn
er s
elec
tions
. Fa
mou
s fo
r ni
ghtly
kar
aoke
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
$$G
6
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
A
Hu
ey
’s o
n t
he
Riv
er
Auth
entic
New
Orle
ans
cuisi
ne. S
ervin
g la
te
brea
kfas
ts a
nd lo
cal s
eafo
od in
a c
asua
l at
mos
pher
e.M
-Th:
7am
-10p
m, F
: 7am
-11p
m,
Sa: 8
am-1
1pm
, Su:
8am
-10p
m91
2.23
4.73
85
115
E. R
iver
St.
$$B7
A
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ry’s
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g av
aila
ble
M-F
r: 7a
m-4
pm, S
a-Su
: 8am
-4pm
912.
233.
0402
404
Abe
rcor
n St
.
$$J6
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bb
lest
on
e C
afe
Smal
l coz
y at
mos
pher
e se
rvin
g tr
aditi
onal
ca
fe c
uisin
e an
d di
ffere
nt v
aria
tions
of
coffe
e be
vera
ges.
Su-T
h: 7
am-4
pm, F
-Sa:
7am
-5pm
912
.231
.070
1 1
30 L
ow F
acto
rs W
alk
B5$
Cry
stal
Be
er
Parl
or
Sava
nnah
’s se
cond
old
est r
esta
uran
t and
pa
rlor.
Sele
ctio
ns in
clud
e in
tere
stin
g ta
kes
on
trad
ition
al A
mer
ican
dish
es.
Su-T
h:11
-10p
m, F
-Sa:
11am
-11p
m
912
.349
.100
0
301
W. J
ones
St.
I4A
$ -
$$D
eb
i’s/
Lau
rie
’s
Rela
xed
loca
l fee
l. Ser
ving
dow
n ho
me
style
Am
eric
an b
reak
fast
and
lunc
h. D
aily
spec
ials
.
M-F
: 7am
-2:4
5pm
912
.236
.332
2
10
W. S
tate
St.
$E5
Fid
dle
r’s
Cra
b H
ou
se
Loca
l, fre
sh s
eafo
od s
elec
tions
and
sta
ndar
d Am
eric
an fa
re. S
erve
d in
cas
ual s
ettin
g w
ith
scen
ic v
iew
s.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912
.644
.717
2
131
W. R
iver
St.
B7$$
AF
ire
fly C
afe
Clas
sic c
afé
fare
mix
ed w
ith s
outh
ern
and
inte
rnat
iona
l sel
ectio
ns. H
istor
ic in
timat
e at
mos
pher
e.Tu
-Th:
7:3
0am
-8:3
0pm
, F: 7
:30a
m-9
:30p
m,
Sa
: 9am
-9:3
0pm
, Su:
9am
-3pm
912.
234.
1971
321
Hab
ersh
am S
t.
H9
$$A Jo
hn
Ryan
’s B
istr
o &
Pu
b
Insid
e th
e D
oubl
etre
e H
otel
. Mix
of A
mer
ican
se
lect
ions
and
bist
ro fa
re.
Clas
sic S
outh
ern
lunc
h bu
ffet s
erve
d M
on-S
at.
Mor
e in
tern
atio
nal s
elec
-tio
ns a
t din
ner
with
trad
ition
al d
esse
rts
M-F
: 6am
-103
0am
, M-F
113
0am
-130
pm,
Sa-S
u: 6
am-1
1am
, M-S
u: 5
-10p
m91
2.79
0.70
00
411
W B
ay S
t.
A$$
B2
Mo
lly M
acP
he
rso
n’s
Casu
al in
timat
e Sc
ottis
h Pu
b. M
enu
feat
ures
tr
aditi
onal
Am
eric
an a
nd S
cotti
sh fa
re.
M-S
a: 11
am-3
am, S
u: 1
2pm
-3am
912.
239.
9600
3
11 W
. Con
gres
s St
.
AD
3$
Gari
bal
di’s
Cafe
Spac
ious
, fine
ly ap
poin
ted
dini
ng a
rea.
Men
u in
clud
es c
onte
mpo
rary
Am
eric
an a
nd in
tern
a-tio
nal f
are.
M-S
u: 5
pm-1
0pm
912.
232.
7118
3
15 W
. Con
gres
s St
.
$$-$
$$D
3A
Lo
cal
11
Te
n
Cont
empo
rary
cas
ual a
tmos
pher
e. So
uthe
rn
influ
ence
d m
enu
utiliz
ing
loca
l and
sea
sona
l se
lect
ions
. Bou
tique
win
e lis
t.
M-S
u: 6
-10p
m
912.
790.
9000
1
110
Bull
St.
$$$
P6A
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng e
very
ni
ght.
Men
u fe
atur
es c
lass
ic A
mer
ican
and
Ir
ish fa
re.
M-S
a: 11
pm-3
am, S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.
A$$
B4L
ady a
nd
So
ns
Paul
a D
een
fam
ily e
stab
lishm
ent.
Clas
sic
sout
hern
fare
ser
ving
buffe
t sty
le a
nd m
enu
spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-c
lose
,
Su: 1
1am
-5pm
912.
233.
2600
1
02 C
ongr
ess
St.
A$$
D5
J.J.
Bo
ne
rz
Barb
eque
, rib
s, an
d w
ings
ser
ved
in a
n up
beat
at
mos
pher
e w
ith s
erve
rs in
red
cow
girl
boot
s.
M-S
a: 11
am-3
am ,S
u: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.
A$
B5J.
Ch
rist
op
he
r’s
Larg
e m
enu
feat
urin
g cl
assic
Am
eric
an
brea
kfas
t and
lunc
h se
lect
ions
. Cas
ual s
ettin
g.
M-S
u: 7
am-2
pm
912.
236.
7494
12
2 E.
Lib
erty
St.
$H
7Is
aac’
s o
n D
rayto
n
Casu
al r
oofto
p di
ning
feat
urin
g an
ext
ensiv
e m
enu
of s
alad
s, ap
ps, s
andw
iche
s an
d di
nner
en
tree
s.M
: 4-1
1pm
, Tu-
Th:
11a
m-1
1pm
, F-
Sa: 1
1am
-2am
, Su:
12-
11pm
912.
231.
0100
9 D
rayt
on S
t.
A$$
C7
Co
ng
ress
Str
ee
t S
oci
al C
lub
Casu
al a
nd s
paci
ous
indo
or a
nd o
utdo
or
shad
ed d
inin
g ar
eas.
Men
u of
fers
trad
ition
al
Amer
ican
fare
suc
h as
cal
amar
i, bur
gers
, so
ups,
win
gs, a
nd a
var
iatio
n of
san
dwic
hes
Ope
n Ev
eryd
ay 1
1am
-11p
m
912.
238.
1985
41
1 W
. Con
gres
s St
.
D2
$A
He
nry
’s R
est
au
ran
t
Stan
dard
sou
ther
n br
eakf
ast c
uisin
e an
d lu
nch
optio
ns. S
oup
and
Sala
d Ba
r (M
-F:
10am
-2pm
), Wee
kend
Bre
akfa
st B
uffe
t (S
a-Su
: 6:3
0am
- 2p
m)
M-S
u: 6
:30a
m-3
pm,
912.
232.
6628
28
Dra
yton
St.
C7
$
Max
we
ll’s
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.
$$D
3AFli
pF
lop
Tik
iBar&
Gri
ll
Casu
al Is
land
set
ting
with
spa
ciou
s se
atin
g an
d ba
r. A
fusio
n of
trad
ition
al a
mer
ican
an
d isl
and
sele
ctio
ns, s
ervin
g gr
assf
ed
burg
ers
and
past
ured
por
k.M
-Sa:
11am
-Clo
se S
u: 1
2pm
-Clo
se91
2.23
3.56
00
1
17 W
hita
ker
St.
D5
$ -
$$A
Fresh, Local, Grassfed Burgers
Downtown,117 Whitaker St. (912) 233-5600
Pasture Raised Pork, Jerk Chicken, BlaBeans aRice, Cheesecake by Form Local Georgia Shrimp, Sweet Potato Salseor Mango Puerto Rican Sandwiches, Tacofakfjal f asfkaja fal fjalsf a f alfjalf af ajfalf af Fresh Green Salads, Frozenalfaf ajflakf afkljlkafkajfla f af alfjlasMargaritas, Cold Beer, falsjf jfalfj ajf falkjfalj alfkajflaf aflSoup of the Day, Tacoajflajfajfakflasfj ajflajflafa ajf af ajChicken on a Stick ajflajfa fjalfjalf ajflajflka afjkChicken on a Stick ajflajfa fjalfjalf ajflajflka afjk
OVER
70
DIF
FER
ENT
BEER
S D
AIL
Y SP
ECIA
LS
A SAVANNAH TRADITION FOR OVER 75 YEARS!
HA
PPY H
OU
R M
ON
DA
Y-FR
IDA
Y 4 TO
7PM
SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR
301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
A
Map on pg. 38
Sap
ph
ire
Gri
ll
Fine
ly ap
poin
ted,
intim
ate
atm
osph
ere.
Serv
-in
g co
ntem
pora
ry s
elec
tions
with
Am
eric
an
and
Euro
pean
influ
ence
s.Su
-Th:
6pm
-10:
30pm
, Sa
: 5:3
0pm
-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
$$A
Th
e S
pare
tim
e
Nea
polit
an s
tyle
piz
zas
and
cont
empo
rary
lig
ht b
ar fa
re. C
raft
beer
and
alc
hem
ic
cock
tails
ser
ved
in a
con
tem
pora
ry s
ettin
g.
M-W
: 5pm
-12a
m, T
h-Sa
: 5pm
-3am
3
6 M
LK Jr
. Blv
d.
$C
1A
Su
bd
ogs
Ho
tdo
gge
ry
Gou
rmet
hot
dog
s w
ith lo
ts o
f orig
inal
com
bina
-tio
ns a
nd ta
sty
topp
ings
with
6 k
inds
of m
usta
rd
and
6 ki
nds
of c
hees
e. Sa
lads
and
fala
fel a
lso.
M-S
a: 11
am-9
pm
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912.
443.
3210
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233.
3156
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232.
3955
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233.
1633
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-Su:
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m-1
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912.
236.
4229
3
13 E
. Riv
er S
t.
B10
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912.
790.
9464
2
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. C4
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Children’s Menu
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335.
7027
60
6 A
berc
orn
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h: 1
1am
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-Sa:
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: 11a
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912.
495.
0705
1
1 W
. Lib
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St.
H5
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M-S
a: 12
pm-1
0pm
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pm
912.
236.
2744
5
13 E
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Ave
.
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1pm
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0
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M-T
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-Sa:
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30pm
912.
233.
6394
31
7 W
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t.
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m-9
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234.
2433
1
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an S
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-F: 9
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231.
8100
1
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912.
233.
1900
22
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: 12p
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4
19
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912.
232.
4447
13
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ark
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a: 11
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m-1
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912.
816.
4764
1 E
. Bro
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on S
t.
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fare
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M-F
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233.
5348
2
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:30p
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:30a
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233.
6400
102
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t.
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30am
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234.
2344
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944.
2556
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-Sat
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238.
2012
4
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341.
8014
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912.
233.
4683
3
9 Ba
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.
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355.
5555
18
E St
ate
St.
$E6
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H i sto r ic D i st r ictH i sto r ic D i st r ictMap on pg. 44
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
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t lin
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on
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ct
ic
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’d T
ap
as B
ar
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empo
rary
intim
ate
atm
osph
ere.
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m
usic
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u fe
atur
es in
tern
atio
nally
insp
ired
tapa
s.
Su-T
h: 4
pm-1
0pm
, F-S
a: 4p
m-1
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912.
236.
7777
52 B
arna
rd S
t.
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ak
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´
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al e
xpre
ss s
ettin
g. Ec
lect
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ix o
f caf
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ght,
heal
thy,
and
fres
h fa
re. F
amou
s fo
r ta
cos.
Dai
ly sp
ecia
ls.
M-S
a: 11
am-5
pm, M
-W: 5
pm-1
0pm
Th-
Sa: 5
pm-1
1pm
912.
233.
6044
1 E
. Bro
ught
on S
t.
D6
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as b
y A
nn
a
Nam
ed a
fter
thei
r gr
andm
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r an
d lo
cate
d in
the
City
Mar
ket.
Ext
ensiv
e in
tern
atio
nal
sele
ctio
n of
tapa
s an
d lig
ht fa
re s
erve
d in
a
casu
al s
ettin
gSu
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
236.
2066
314
W. S
aint
Julia
n St
.
AC
3$
Map on pg. 38H i sto r ic D i st r ictc
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s Ba
kEr
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nt
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Wri
ght
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uare
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al in
timat
e se
tting
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ndar
d Eu
rope
an
cafe
fare
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cial
izin
g in
cho
cola
tes.
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wic
h-es
, sal
ads,
fres
hed
bake
d go
ods,
and
mor
e.
M-F
: 7:3
0am
-5:3
0pm
, Sa:
9am
-5:3
0pm
912.
238.
1150
2
1 W
. Yor
k St
.
$E5
FIGHTING THE TYRANNY OF
BLAND MEXICAN FOOD!
VISIT WWW.TACO
ABAJO.COM, OR
ON FACEBOOK
RESTAURANT
BAR POOL HA
LL LIVE MUSI
C
912.480.9050217 1/2 W. BROUGHTON ST.
44 Well FED
H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
Begi
nnin
g of
nex
t lin
e
Map on pg. 38
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pan
icC
uban
, Mex
ican
, etc
.
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nic
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an, M
edite
rran
ean,
M
iddl
e Ea
ster
n, e
tc.
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nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
asi
an
FrEn
cH
Cir
ca 1
87
5
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Sea
sona
l men
u se
lect
ions
and
ext
ensiv
e w
ine
list.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pm
912.
443.
1875
4
8 W
hita
ker
St.
D5
$$$
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te
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ate
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ess
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enu
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re a
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esse
rts
with
dai
ly sp
ecia
ls.
Tu-S
a: 10
:30a
m -
7pm
, Su:
9:3
0am
-5pm
912.
232.
1881
2
18 W
. Bro
ught
on S
t.
D4
$ A
Bra
sse
rie
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9
Casu
al y
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tting
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utdo
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atio
, ha
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icke
d w
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and
beer
sel
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d a
men
u in
spire
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the
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ch b
rass
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old
. H
appy
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r 3p
m-7
pmT-
Sa: L
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m-3
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inne
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.238
.004
5
529
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iber
ty S
t.
H11
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Mir
age
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ate
casu
al s
ettin
g. Co
ntem
pora
ry
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anea
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ill w
ith la
te n
ight
ho
okah
loun
ge.
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: 11a
m-2
:30p
m, 5
pm-1
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, T
h-Sa
: 11a
m-2
:30p
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m91
2.23
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64
20
E. B
roug
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St.
D6
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rocc
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n an
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edite
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lly d
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how
s ni
ghtly
in a
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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$$
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mp
ia C
afe
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xed
intim
ate
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osph
ere.
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lect
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of tr
aditi
onal
Gre
ek d
ishes
and
piz
za.
M-S
u: 1
1am
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m
912.
233.
3131
5 E
. Riv
er S
t.B6$$
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dle
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tern
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isin
e
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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$$
A
Ju
are
z M
ex
ican
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stau
ran
tD
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timat
e, ca
sual
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ting.
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ition
al M
exic
an
fare
with
wid
e se
lect
ions
incl
udin
g st
eaks
and
ho
use
spec
ials
.M
-Sa:
11am
-10p
m, S
u: 1
2pm
-9pm
912.
236.
0530
42
0 E.
Bro
ught
on S
t.
Carl
ito
’s M
ex
ican
Gri
llA
$D
1
Casu
al fe
stive
atm
osph
ere.
Exte
nsive
men
u se
lect
ions
incl
ude
stan
dard
Mex
ican
fare
. D
aily
spec
ials
.M
-W: 1
1am
-10p
m, T
h-F:
12-
10:3
0pm
, Sa
: 12-
10:3
0pm
, Su:
12-
10pm
912.
232.
2525
119
MLK
Jr. B
lvd.
Ran
cho
Ale
gre
D1
$$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
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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. 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.
$$D
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ush
i Z
en
Japa
nese
ow
ned
and
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ated
. Ca
sual
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imat
e at
mos
pher
e se
rvin
g tr
aditi
onal
sus
hi a
nd e
ntre
es.
Win
ner
of “
Best
Sus
hi fo
r 13
con
sect
utive
yea
rs.”
Tu-T
h: 5
:30-
11pm
, F-S
a: 5:
30-4
am, S
u: 5
-11p
m
912
.233
.118
7
3
0 M
LK B
lvd
C1
A$$
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Ca
Jap
an
ese
Fu
sio
n
Men
u in
clud
es Ja
pane
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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
$$
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i’s
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sio
n D
ow
nto
wn
Trad
ition
al Ja
pane
se c
uisin
e in
clud
ing
sush
i, te
mpu
ra a
nd te
riyak
i ser
ved
in a
cas
ual
setti
ng.
M-W
: 11a
m-9
:30p
m, T
h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
d.
$$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$$
D6
Zu
nzi
’s
Swiss
, Ita
lian,
Sout
h Af
rican
and
Dut
ch,
men
u in
fluen
ces.
Casu
al e
xpre
ss a
nd ta
ke
out.
M-S
a: 11
am-6
pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Taco
s, bu
rrito
s, an
d m
ore.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
.905
0 2
17 1
/2 W
. Bro
ught
onD4
Well FED 45
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 47
A T
aste
of
He
ave
n
Trad
ition
al s
outh
ern
fare
incl
udin
g en
tree
s, de
sser
ts, a
nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
8am
-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
d on
Sun
days
912.
349.
6022
2
402
Wat
ers A
venu
e
$C
9
Barn
es
Re
stau
ran
t
Clas
sic s
outh
ern
barb
eque
and
sea
food
. Ex
tens
ive m
enu
choi
ces
incl
ude
stea
ks,
burg
ers,
and
dess
erts
. Cas
ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$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
Su: 1
1:30
am-9
:30p
m91
2.35
4.78
10
165
1 E.
Vic
tory
Dr.
$$C
10A
Joe
’s H
om
em
ade
Gou
rmet
hom
emad
e m
enu
offe
rings
in a
ca
sual
exp
ress
set
ting.
Din
e in
or
carr
yout
.Ba
ked
good
s, ca
terin
g an
d pr
ivate
che
f se
rvic
es a
lso a
vaila
ble.
M-F
: 7:3
0am
-3pm
912.
349.
0251
55
15 W
ater
s Ave
nue
G8
$
Fid
dle
r’s
Se
afo
od
Wid
e ar
ray
of s
eafo
od s
elec
tions
incl
ude
lobs
ter,
snow
cra
b, oy
ster
s, an
d lo
w c
ount
ry
boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
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$$
912
.234
.588
5
243
0 H
aber
sham
St.
C8
Casu
al, lo
cal a
tmos
hper
e. M
enu
sele
ctio
ns
incl
ude
orig
inal
take
s on
cla
ssic
Am
eric
an fa
re
with
mos
t sel
ectio
ns m
ade
from
scr
atch
and
so
urce
d lo
cally
.T-
Sa: 1
1am
-11p
m
Ho
uli
han
’s
Casu
al p
rogr
essiv
e di
ning
. Am
eric
an, I
talia
n, an
d As
ian
insp
ired
dish
es m
ade
from
scr
atch
. Ex
tens
ive d
rink
men
u.M
-Th:
11a
m-1
0:30
pm, F
-S: 1
1am
-11:
30pm
,
Sun:
11am
-10p
m91
2.92
1.57
12
170
29 A
berc
orn
St.
$$A
L1
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
$$C
oac
h’s
Co
rne
r
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fare
an
d ba
r fo
od s
tand
ards
. Dai
ly sp
ecia
ls.
Spac
ious
spo
rts
bar
atm
osph
ere.
M-S
u: 1
1am
-12a
m
912.
352.
2933
301
6 E.
Vic
tory
St.
A$
D12
Dri
ftaw
ay C
afe
Casu
al c
oast
al c
uisin
e w
ith a
n em
phas
is on
fr
esh
loca
l sea
food
, loca
l org
anic
pro
duce
, ha
nd c
ut s
teak
s an
d ni
ghtly
ent
rée
feat
ures
.
M-S
a: 11
am-1
0pm
, Sun
: 10a
m-9
pm
912.
303.
0999
740
0 Sk
idaw
ay R
d.
A$$
K10
Eli
zab
eth
on
37th
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
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912.
236.
5547
105
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St.
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12.2
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593
1514
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234.
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M-F
: 11a
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a: 11
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351.
9008
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r.
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7
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eric
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355.
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5877
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358.
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236.
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108
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48 Well FED
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352.
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7000
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.
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354.
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354.
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927.
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231.
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232.
1218
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354.
0006
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.M
-F: 1
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a: 4:
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691.
8748
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234.
5081
5
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. 42n
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:30a
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355.
8717
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.
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692.
0036
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2269
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1am
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.232
.195
1
1710
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rcor
n St
.
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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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.
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352.
3434
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352.
2233
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-Sa:
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355.
2761
260
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912.
232.
1874
161
1 H
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sham
St.
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358.
0670
5
200
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sen
St.
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912.
234.
2260
22
01 W
ater
s Ave
nue
C9
H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
e D
inin
g
Map on pg. 46
PRICE$
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495.
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355.
6160
2
38 E
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how
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r.
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4855
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refr
eshm
ents
as
wel
l as
light
fa
re in
clud
ing
burg
ers,
sand
wic
hes,
soup
s, sa
lads
and
cus
tom
pan
inis
.M
-F: 7
am-7
pm, S
a: 8a
m-6
pm
912.
354.
7420
451
7 H
aber
sham
St.
E8$
Just
De
sse
rts
Loca
lly o
wne
d ba
kery
that
spe
cial
izes
in c
usto
m
cook
ies,
cupc
akes
, che
esec
akes
and
mor
e.
Tu-F
: 12p
m-6
pm
912.
655.
3844
5
224
Skid
away
Rd.
$-$$
G10
Pak
wan
Wid
e se
lect
ion
of tr
aditi
onal
Indi
an fa
re,
incl
udin
g sp
ecia
l off
the
men
u re
ques
ts.
Hoo
kahs
ava
iabl
e on
pat
io. C
asua
l sp
acio
us s
ettin
g.M
-Su:
11:
30am
-10p
m
912.
349.
4261
7
102
Abe
rcor
n St
.
$H
7
Tw
o S
mart
Co
ok
ies
Nat
iona
lly r
ecog
nize
d ba
kery
spe
cial
izin
g in
ar
tisan
coo
kies
and
cus
tom
cre
atio
ns.
Carr
y ou
t or
spec
ial o
rder
ava
ilabl
e.M
-F: 1
0am
-5pm
912.
353-
2253
6512
Whi
te B
luff
Rd.G7
$
Vin
cen
zo’s
Piz
za
Casu
al d
inin
g w
ith e
xten
sive
men
u in
clud
ing:
spec
ialty
piz
zas,
calz
ones
, Str
ombo
li, ho
agie
s, w
ings
, sal
ads
and
past
as.
M-S
a: 11
:30a
m-9
:30p
m
912.
921.
7800
1
2417
Whi
te B
luff
Rd.
N5
$$
All
yan
na’
s
Trad
ition
al P
izze
ria w
ith a
var
iety
of f
resh
sp
ecia
lty p
izza
s, w
ings
, sal
ads,
and
mor
e. To
ns
of s
peci
als
to c
hoos
e fro
m.
M-F
r: 4p
m-1
0pm
, Sa:
12pm
-10p
m,
Su: 4
pm-9
pm91
2-92
0-90
99 2
05 M
ontg
omer
y C
ross
Rd.
J7$$
Be
lla’
s It
alia
n C
afe
Ope
n 17
yea
rs. W
inne
r of
num
erou
s aw
ards
. Se
rves
trad
ition
al d
ishes
alo
ng w
ith p
izza
, pa
nini
, and
Ital
ian
rotis
serie
chi
cken
.M
-F: 1
1:30
-2pm
, M-T
h: 5
pm-9
pm,
F-
Sa: 5
pm-1
0pm
, Su:
5pm
-8pm
912.
354.
4005
4
420
Hab
ersh
am S
t.
$$E8
A
Jers
ey
’s P
izza
Pizz
a pa
rlor
setti
ng. N
ew Je
rsey
Sty
le P
izza
by
the
slice
at l
unch
with
ext
ende
d di
nner
men
u se
lect
ions
.M
-Th:
11a
m-9
pm, F
: 11a
m-1
0pm
,
Sa
: 12p
m-9
pm, S
u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$F9
Marc
o’s
Piz
za
Larg
e se
lect
ion
of s
peci
alty
piz
zas,
hot s
ubs,
win
gs, e
tc. E
xpre
ss c
asua
l set
ting.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m,
Su: 1
2pm
-10p
m
912.
349.
6960
4
521
Hab
ersh
am S
t.
D8
$$
Tas
te o
f In
dia
Trad
ition
al In
dian
sel
ectio
ns s
erve
d in
wel
l de
cora
ted
atm
osph
ere.
Wid
e m
enu
sele
ctio
n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
pm, M
-Su:
5pm
-10p
m
912.
356.
1020
401
Mal
l Blv
d.I7$$
ASta
rlan
d C
afe
Casu
al e
xpre
ss s
ettin
g. M
enu
is a
blen
d of
Ita
lian
and
fres
h Am
eric
an fa
re. S
peci
aliz
es
in p
anin
is, s
oups
, sal
ads,
sand
wic
hes.
M-S
a: 11
am-3
pm
912
.443
.935
5
11 E
41
St.
F8$
Co
stan
zo’s
Piz
za
Auth
entic
New
Jers
ey s
tyle
piz
za. C
asua
l ex
pres
s an
d di
ne-in
fam
ily fr
iend
ly at
mos
pher
e w
ith fo
osba
ll an
d te
levis
ion.
Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
1:30
-2:3
0pm
, 5pm
-Clo
se
912.
351.
2400
1
100
Eise
nhow
er D
r.
$$H
8
AIs
le o
f Y
o
Fam
ily fr
iend
ly, c
asua
l set
ting.
Hea
lthy
self-
serv
e fro
zen
yogu
rt, s
hake
s an
d sm
ooth
ies.
Su-T
h: 1
2pm
-9pm
, F: 1
2pm
-10p
m,
Sa: 1
1am
-9pm
912.
354
.550
1
73
60 S
kida
way
Rd.
$K
10
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
Wel
l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
0pm
912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
Sav
an
nah
Fil
ipin
o
The
city
’s on
ly pl
ace
to g
et a
uthe
ntic
Filip
ino
cuisi
ne. H
omem
ade
dess
erts
, bak
ed g
oods
, an
d co
mbo
spe
cial
s. D
ine
in o
r ca
rry
out.
M-T
u: 1
0am
-8pm
, Th-
Fr: 1
0am
-8pm
912.
201.
3541
551
5 W
ater
s Ave
.
$G
8
Kim
chi
Larg
e se
lect
ion
of tr
aditi
onal
Kor
ean
dish
es.
Dai
ly lu
nch
spec
ials
serv
ed in
an
intim
ate
atm
osph
ere.
M-S
a: 10
:30-
10pm
, Su:
4pm
-9pm
912.
920.
7273
14
9 E.
Mon
tgom
ery
Cro
ss R
d
$J7
AK
yo
to E
xp
ress
Casu
al e
xpre
ss s
ettin
g. Tr
aditi
onal
Japa
nese
m
enu
sele
ctio
ns.
M-T
h: 1
1am
-9pm
, F-S
a: 11
:30-
9:30
pm,
Su: 1
1:30
-9pm
912.
353.
9281
7400
Abe
rcor
n St
.
I7A
$$L
isa’
s C
hin
ese
Re
stau
ran
t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
$$K
10A
Kin
g an
d I
Trad
ition
al T
hai c
uisin
e se
rved
in a
con
tem
po-
rary
intim
ate
atm
osph
ere.
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-9
:30p
m, F
-Sa:
5pm
-10p
m, S
u: 5
pm-9
pm
912.
355.
2100
709
8 H
odgs
on M
emor
ial D
.
$$H
7A
Ne
w C
hin
a G
ard
en
Trad
ition
al C
hine
se s
elec
tions
. Mad
e to
ord
er.
Din
e in
or T
ake
out.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-10p
m
912.
920.
3028
1
2322
Lar
go D
rive
$L4
No
od
le B
ow
l
Larg
e va
ried
sele
ctio
n of
Asia
n di
shes
feat
ur-
ing
nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Fr:
11am
-9pm
, Sa:
12pm
-9pm
, Clo
sed
on
Sund
ays
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
Saig
on
Fla
vors
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
tr
aditi
onal
Vie
tnam
ese
dish
es in
add
ition
to
Sus
hi.
M-S
u: 1
1am
-9pm
912.
352.
4182
660
4 W
ater
s Ave
.
H8
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
Sak
ura
Jap
an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
Miy
ab
i
Se
aso
ns
of
Jap
an
Ex
pre
ss
Japa
nese
hib
achi
, sus
hi, a
nd tr
aditi
onal
se
lect
ions
. Cas
ual e
xpre
ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
hiba
chi s
tyle
cu
isine
coo
ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Riv
er
Re
stau
ran
t
Varie
ty o
f gou
rmet
Asia
n di
shes
incl
udin
g Ch
ines
e, Ja
pane
se, T
hai, s
ushi
, and
mor
e.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
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
sush
i.
A$$
L4W
an
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es. W
inne
r of
“B
est S
ushi
” fo
r 13
con
secu
tive
year
s.M
-F: 1
1am
-2:3
0 pm
, M-T
h: 5
pm-1
0pm
, F-
Sa: 5
pm-1
1pm
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm91
2.35
4.03
00
108
Mal
l Blv
d.
Trad
ition
al M
exic
an s
elec
tions
, ext
ensiv
e fu
ll ba
r, am
ple
seat
ing,
regu
lar
spec
ials
, ser
ved
in
Mex
ican
them
ed s
ettin
g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
.
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
AJ’
s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$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.
786.
0209
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$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
rder
ing.
Nic
e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Do
lph
in R
ee
f R
est
au
ran
t
Fusio
n of
Sou
ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
, ste
ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat.
nigh
t. G
reat
oce
an v
iew
.M
-Su:
7am
-10p
m
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
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
10V
ick
ie’s
Casu
al,
fest
ive s
ettin
g. Ex
tens
ive m
enu
with
or
igin
al ta
kes
on c
lass
ic a
mer
ican
and
sea
food
di
shes
. Reg
ular
spe
cial
s an
d sp
ecia
lty d
rinks
.M
-F: 5
pm-1
0pm
, Sa-
Su: 1
2pm
-10p
m
912.
786.
9869
1105
US
Hw
y 80
C8
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
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s. O
cean
vie
w, f
ull b
ar.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’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
.
Co
co’s
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
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 53
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
Making it easierfor you to eat
healthier!
JOIN US AUGUST 18TH!Sustainable Dinner Series
F T S MRSVP ONLINE
F ,
.
www.thriveacarryoutcafe.com 912.898.2131 4700E Highway 80E-Whitemarsh Plaza
e Area’s OnlyCERTIFIED GREEN
Restaurant & Catering Service
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
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alth
die
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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
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ell
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clud
e a
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nge
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from
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y in
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s. O
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g de
sser
ts a
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ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
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rive
A C
arr
yo
ut
Cafe
Sava
nnah
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st c
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ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
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$$
C5
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pe
no
s
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e se
lect
ion
of M
exic
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ishes
and
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petiz
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d w
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ng m
arga
ritas
. Cas
ual
atm
osph
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M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
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d.
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stau
ran
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ry o
ut, d
elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
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rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
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ual a
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pher
e. Se
lect
ion
incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
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burg
ers,
and
ribey
es.
Su: 1
1am
-12a
m, M
-F: 1
1am
-2am
, Sa:
11am
-3am
912.
898.
9001
J
ohnn
y M
erce
r Bl
vd.
AC
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u se
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and
lunc
h sp
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ls.
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1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
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2.89
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68
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John
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Sat:
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pm-1
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2.89
7.02
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342
John
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$C
5
*NOT VALID DURING SPECIAL EVENTS
39 MONTGOMERY ST. | FACEBOOK.COM/SEEDECOLOUNGE
$22$21FOR
SHOW
THIS
ADAN
D GE
T
UNTILMIDNIGHT*
Bar Guide
the
to savannah & the islands pg. 60
Pictured here:Vegetable Kabob from Sage RestaurantFind our top lunch and wine picks for downtown dining on the next page.
Drink
Lunchtime in downtown Savannah can be a real headache in the summer tourist season. The parking is extremely difficult and the heat can be unbearable. It can become even more difficult if your
midday agenda is different than the person you are meeting. Lunch can be different things for different people. For some like
myself, it is a time to have wine and relax; because there is nothing better than enjoying the European lifestyle that includes having a midday drink. For others it is a quick escape for lunch, in the midst of a hectic day. Many of us in the “Service Industry” choose to live this so-called European lifestyle. It may seem strange to the “Nine to Fivers” that alcohol is drank with every meal, but it’s often a way of life and part of the service industry culture.
Quite often these industry types like to have wine with lunch or even in lieu of lunch, which presents a challenge when trying to select a place to meet during a lunch break. If you have worked in the restaurant/hospitality sector then you understand, but if you have never worked at a hotel, restaurant or bar then you probably just see these people as lushes, tourists, or the quintessential Savannah lush-tourists.
Every major city in America has two types of people, those who have worked in a restaurant, bar or hotel and there are those that have not. I’ve been involved with restaurants for the past 14 years and Chris Z. was literally born in a restaurant, therefore we definitely fall into the category of “Restaurant Industry.”
A couple years ago we both found wonderful girlfriends that had never worked in a restaurant or bar. This creates an interesting dichotomy that can spiral into contention when deciding a destination for lunch. It is a reoccurring challenge when your significant other has a job with daytime hours and must coordinate with “Industry” hours that change more frequently than Savannah weather on a hot August afternoon.
So, after years of compromises, circular discussions, trial and error, we offer our Well FED readers, the benefit from our years of experience in Savannah. The following is a list of some of our favorite places in the historic district. Whether you’re one of the thousands of other industry folk working downtown, or just visiting; utilize the following list of places that offer good wine with quality cuisine, so you and your lunch date can reach a compromise that pleases both the palate and your schedules.
Vic’s on the River 26 W. Bay St. (912) 721-1000(Photo on left) By far the most refined destination on the list is Vic’s. They have just added a new patio that will be perfect for the, not so fast, approaching fall weather. During the heat of summer, the bar at Vic’s is a great place to enjoy the river and watch the massive container ships. As they cruise by enjoy a nice glass of vino and keep on the look out for Dr. Vic, he frequents his establishment during the day.
The Fried Green Tomatoes are a great starter and will pair nicely with the Guenoc, Petite Syrah. The sweetness of the balsamic glaze and bright acidity of the green tomatoes need the fruit, cedar, and white pepper found within this elegant wine.
Lunch and Wine:Top selections for Savannah’s Historic District
By Chad Lyon and Chris Zinaich
SAGE 41 Whitaker St. (912) 233-0002The newest addition to the downtown lunch scene, perfectly located between Congress and Broughton St. SAGE has taken an innovative approach to wine and cuisine. The wine list is divided into 3 blocks of pricing with a “Bottomless Glass” option for each tier and the lunch menu has eight different categories. These categories include the “Not So Salad” for salad alternatives, “Meat vs Vegetable” for the conflicted Omnivore/Vegetarian couple, “The Breakfast Club” for the late afternoon hangover, and “The Dean’s List” for the gratuitous fried food connoisseur.
If you are looking for a lunch that is faux healthy try the indulgent Steel City Steak from the “Not So Salad” section. It is a construction of beef loin, hard-boiled eggs, french fries covered with cheese and a pepper balsamic dressing and pairs nicely with Byron Pinot Noir from the $8 Block on the wine list
B. Matthews Eatery 325 E. Bay St (912) 233-1319A casual bistro with a quality wine list and a full bar carrying on the building’s history as Savannah’s oldest tavern. If their famous Blackeyed Pea Cake Sandwich is not your preference then try one of their selections of signature sandwiches, fresh salads, entrees or late breakfast selections. Anytime a restaurant has breakfast selections at lunchtime you know they are catering to the “Restaurant Industry.” I love anything with couscous, so the Salmon and Couscous Salad with the La Flor Malbec Rose for $8 is a perfect summer combination to enjoy on their patio.
Maxwell’s 109 Jefferson St (912) 349-5878Another recent addition to the lunch circuit, this is the perfect place to enjoy an elegant interior, a well-thought out wine list and innovative creations by Chef James Parker. Maxwell’s is an off the beat gem that many locals would like to keep a secret.
The just off west Broughton location is a great escape from the crowded City Market. On a hot day in August who wouldn’t want to sneak away for an intimate lunch date or personal indulgence to enjoy the seared Tuna Tataki Salad and Maretima Pinot Grigio. The spice of the Ponzu Vinaigrette with the sashimi grade Ahi Tuna balances nicely with the complex Italian Pinot Grigio.
If you enjoy fresh product, small plates, and refined atmosphere, then sneak away to 109 Jefferson. There are a number of small plate selections that allow you to eat light and healthy and won’t slow you down for the latter half of the day.
Brasserie 529 E. Liberty St. (912) 238-0045 Refined yet comfortable, elegant without being pretentious: It may not be walking distance for your lunch break, but you can stay cool in the car with plenty of private parking available. The wine list compliments the food exceptionally well since the chefs select the wine.
Unless you prefer to sit and enjoy the afternoon on their patio with a nice glass of Casa Lapostelle Merlot from Chile. They also house cure many types of meat, sausage, and Pâté. A perfect pairing with this wine and the some of the best Charcuterie in Savannah!
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
His
tor
ic
Dis
tr
ict
Ab
e’s
on
Lin
coln
Intim
ate
and
casu
al lo
cal p
ub. O
utdo
or
seat
ing
avai
labl
e. Pe
t frie
ndly.
M-S
a: 4p
m-3
am
912.
349.
0525
17 L
inco
ln S
t.C9
AV
IA L
ou
nge
Loca
ted
insid
e th
e AV
IA H
otel
. Chi
c lo
unge
with
res
iden
t mix
olog
ist. O
fferin
g fro
mag
e an
d ch
arcu
terie
men
u as
wel
l.M
-Th:
4pm
-11p
m, F
-Sa:
2pm
-12a
m,
Su: 4
pm-1
0pm
912
.233
.211
6
14
Barn
ard
St.
C4
Fli
pF
lop
Tik
iBar&
Gri
ll
Casu
al Is
land
set
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
t.B3B
ern
ie’s
Riv
er
Str
ee
tCa
sual
atm
osph
ere
on th
e riv
er. S
ervin
g st
anda
rd A
mer
ican
fare
. Fam
ous
for
oyst
ers.
M-T
h: 1
1am
-12a
m, F
-Sa:
11am
-3am
, Su
: 11a
m-2
am 9
12.2
36.1
827
11
5 E.
Riv
er S
t.B7C
hu
rch
ill’
s P
ub
Intim
ate
hist
oric
set
ting.
Exte
nsive
bee
r se
lect
ion
with
impo
rts
and
dom
estic
s.
M-S
u: 5
pm-1
am
912.
232.
8501
13
W. B
ay S
t.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
s St
.
D2
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
5.53
98
13
051
Abe
rcor
n St
.
L2
Ro
oft
op
Tav
ern
in
Cit
y M
ark
et
Mod
ern
bar
with
dai
ly ha
ppy
hour
and
drin
k sp
ecia
ls. W
eeke
nd D
J for
dan
cing
and
onl
y de
signa
ted
smok
ing
sect
ion
in d
ownt
own.
912.
994.
2291
30
9 W
. Sai
nt Ju
lian
St.
C3
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar
fare
.M
-F: 1
1:30
am-2
am, S
a: 3p
m-2
am,
Su: 1
2:30
pm-1
2am
K10
912.
354.
8288
7360
Ski
daw
ay R
d.
Tan
tra
Bar
& L
ou
nge
Cont
empo
rary
loun
ge c
lub
atm
osph
ere.
Sush
i and
tapa
s. Re
gula
r sh
ows
and
popu
lar
open
mic
.M
-Tu:
5pm
-2am
, W-S
a: 5p
m-3
am, S
u:
6pm
-2am
912
.231
.088
8
8 Ea
st B
roug
hton
St.
D7
Ro
gue
Wat
er
Two
stor
y hi
stor
ic lo
ft w
ith a
rel
axed
atm
o-sp
here
that
feat
ures
intim
ate
indo
or a
nd
outd
oor
seat
ing
and
a fu
ll ba
r.
M-F
: 11a
m-3
pm, W
-Th:
6pm
-9pm
F-Sa
: 6pm
-10p
m
912.
349.
1549
38
MLK
Jr B
lvd
D1
Fo
rm
Alth
ough
not
act
ually
a b
ar, t
his
carr
yout
w
ine
and
gour
met
food
s sh
op h
as
beco
me
wel
l kno
wn
for
its a
fford
able
se
lect
ions
and
mon
thly
win
e di
nner
s.
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Po
ur
Larr
y’s
In C
ity M
arke
t. N
ight
ly sp
ecia
ls. B
eer
pong
. Live
ent
erta
inm
ent.
M-S
u: 5
pm-u
ntil
912.
232.
5778
20
6 W
. Sa
int
Julia
n St
.
C3
Rail
Pu
b
Hist
oric
dive
bar
. Reg
ular
drin
k sp
ecia
ls.
Lim
ited
men
u. Fr
ee w
ings
hap
py h
our
on F
riday
.
M-W
: 3pm
-3am
, T-S
a: 1p
m-3
am
912.
238.
1311
4
05 W
. Con
gres
s St
.
C2
De
w D
rop
In
n
Cozy
loca
l bar
. Lon
g ha
ppy
hour
. Dar
ts,
Texa
s H
old’
em, a
nd K
arao
ke.
M-T
h: 2
pm-1
1pm
, F-S
a: 2p
m-2
am,
Su: 1
2pm
-9pm
912.
927.
9757
1143
2 A
berc
orn
St.
L3
Six
Pe
nce
Pu
bCa
sual
Eng
lish
pub
with
cla
ssic
hist
oric
se
tting
. Eur
opea
n in
fluen
ced
pub
fare
an
d sp
ecia
lties
.M
-Th:
11:
30am
-12a
m, F
-Sa:
11:3
0am
-2a
m, S
u: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
G6
Tail
gate
Sp
ort
s B
ar
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
-le
ctio
n of
sta
ndar
d Am
eric
an fa
re. L
arge
se
lect
ion
of b
eer
and
liquo
r.M
-Sa:
3pm
-3am
, Su:
12:
30pm
-2am
912.
921.
2269
1121
5 A
berc
orn
St.
L4
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fa
re a
nd b
ar fo
od s
tand
ards
. Dai
ly sp
ecia
ls. S
pacio
us s
port
s ba
r at
mos
pher
e.M
-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
iend
ly ba
r se
rvin
g co
ntem
pora
ry s
peci
altie
s.
M-S
a: 5p
m-3
am
912
.349
.510
0
39
Mon
tgom
ery
St.
D2
Pin
kie
Mas
ter’
sA
clas
sic d
ive b
ar th
ats
been
ope
n fo
r m
ore
than
50
year
s, P
res.
Jimm
y Ca
rter
ga
ve a
spe
ech
whi
le s
tand
ing
atop
the
bar
on th
e be
half
of h
is fr
iend
and
the
orig
inal
pro
prie
tor “
Pink
ie”
Mas
terp
olis
.M
-Sa:
5pm
-3am
912.
238.
0447
3
18 D
rayt
on S
t.
H7
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
.905
0 2
17 1
/2 W
. Bro
ught
onD4
Cap
on
es
Bil
lard
sSp
acio
us b
illiar
ds b
ar a
nd g
rill. L
arge
la
te n
ight
men
u . L
unch
spe
cial
s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
3pm
-12a
m91
2.35
4.48
48
110
0 Ei
senh
ower
St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912
.335
.595
6
452
3 H
aber
sham
St.
E8
Say
a L
ou
nge
Casu
al y
et in
timat
e at
mos
pere
, with
a fu
ll ba
r an
d a
loun
ge a
rea
laid
out
with
cou
ches
. D
ance
floo
r w
ith a
var
ieta
l mix
of m
usic
, Tu
esda
ys a
nd T
hurs
days
are
Sal
sa d
ance
ni
ghts
.M
-Sa:
1pm
-3am
912.
236.
7272
109
Brou
ghto
n St
.
D4
Re
tro
on
Co
ng
ress
Casu
al, e
asy
goin
g at
mos
pher
e th
at o
c-ca
siona
lly fe
atur
es li
ve m
usic
. Equ
ippe
d w
ith a
full
bar,
larg
e fla
t scr
eens
, and
a
danc
e flo
or.
M-S
a: 5p
m-3
am
912.
544.
0371
12
5 W
. Con
gres
s St
.
D4
Sav
an
nah
Sm
ile
s
Du
eli
ng
Pia
no
Bar
Fest
ive c
asua
l sal
oon
atm
osph
ere.
Due
l-in
g Pi
anos
. Pop
ular
for
spec
ial o
ccas
ions
W-F
: 5pm
-3am
, Sa:
5:30
pm-3
am,
Su: 5
:30p
m-2
am 9
12.5
27.6
453
3
14 W
illia
mso
n St
.
B2
Pe
g L
eg
Pe
te’s
Rece
ntly
re-o
pene
d un
der
new
m
anag
emen
t thi
s di
ve b
ar fe
atur
es
oc
casio
nal l
ive m
usic
and
kar
aoke
nig
hts
as w
ell a
s ni
ghtly
drin
k sp
ecia
ls.
W-S
a: 5p
m-T
ill C
lose
912.
856.
8076
3
03 W
Riv
er S
t.
A3
O’C
on
ne
lls
Iris
h P
ub
Trad
ition
al Ir
ish p
ub th
at c
arrie
s al
l Iris
h w
hisk
ey a
vaila
ble
in th
e st
ate
of G
A,
occa
ssio
nally
feat
ures
live
Irish
mus
ic.
M-T
u: 4
pm-C
l, W-S
a: 3p
m-3
am
912.
898.
9001
4
2 D
rayt
on S
t.C3
Well FED 61
H i sto r ic D i st r ictB a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 2
4
San
d B
ar
Dar
ts, P
oker
, foo
sbal
l. Lar
ge s
elec
tion
of s
andw
iche
s an
d pa
nini
s. Su
shi o
n W
edne
sday
s.
M-T
h: 5
pm-3
am, F
-Su:
3pm
-3am
912.
786.
8304
1
512
Butle
r Ave
.
M10
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
r-rit
os s
erve
d in
a s
paci
ous
spor
ts b
ar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd
Kara
oke.
M-S
u: 1
1-3a
m91
2.78
6.71
76
1516
But
ler A
ve.
N9
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty
pizz
as, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, and
mor
e.M
-Su:
11-
12am
912.
786.
5900
1213
Hw
y. 80H
6D
oc’
s B
ar
an
d G
rill
Live
ent
erta
inm
ent o
f Frid
ay a
nd
Satu
rday
s. Th
e on
ly bu
mpe
r po
ol ta
ble
in Ty
bee.
Lim
ited
bar
men
u.M
o-Sa
: 12p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
.550
6
1
0 Ty
bris
a St
.
N9
ty
bee
isl
an
D m
ap o
n pg
. 53
Be
nn
y’s
Serv
ing
brea
kfas
t ite
ms
alon
gsid
e
sand
wic
hes
and
stan
dard
bar
food
.“C
olde
st b
eer
in A
mer
ica”
M-S
a: 10
-3am
, Su:
12:
30-3
am
912
.786
.012
1
1517
But
ler A
ve.
N9
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an fl
air.
Dai
ly sp
ecia
ls an
d ho
mem
ade
des-
sert
s. Li
ve E
nter
tain
men
t.M
-Su:
11a
m-1
0pm
912
.786
.444
2
33
Van
Hor
ne A
ve.
H10
Qu
art
er
Sp
ort
s B
ar
an
d G
rill
Spor
ts b
ar s
ervin
g st
anda
rd c
asua
l far
e. Se
afoo
d se
lect
ion
incl
udes
oys
ters
and
sn
ow c
rab
legs
.
M-S
a: 4p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
8966
601
1st
St.
H9
Se
ag
rass
Gri
ll &
Sal
oo
n
Full
Bar
with
Kar
aoke
on
Frid
ay a
nd
Satu
rday
nig
hts.
Ope
n M
ic N
ight
eve
ry
othe
r Thu
rs. D
aily
Lunc
h Sp
ecia
ls.
M-S
u:11
:30a
m-3
am
912.
786.
7707
7
25 1
st S
t.H9
Tyb
ee
Tim
eSp
orts
Bar
. Vot
ed b
est d
aiqu
iri 2
004-
2009
. 10
diffe
rent
dai
quiri
mac
hine
s. Th
irtee
n TV
s.
M-S
a: 12
pm-3
am, S
u: 1
2:30
pm-3
am
912.
786.
7150
16
03 S
tran
d A
ve.
N10
Isla
nd
er
Dan
ce m
usic
, foo
d, ka
raok
e, an
d re
ason
ably
pric
ed d
rinks
.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
2pm
-12a
m
912
.897
.613
7
2
21 J
Mer
cerB
lvd.
C5
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
m
usic
and
spe
cial
eve
nts.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
216
J M
erce
r Bl
vdC5
Bri
tan
nia
Pu
b
Larg
e Br
itish
them
e pu
b. O
utdo
or
seat
ing.
Larg
e gr
oup
acco
mm
odat
ions
. H
appy
hou
r sp
ecia
ls.
M-F
: 2pm
-2am
, Sa:
4pm
-3am
912.
898.
4257
140
J Mer
cer
Blvd
.
C4
Fly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith lo
cals
. Ser
ving
Amer
ican
fare
and
se
afoo
d se
lect
ions
.Tu
-Su:
11a
m-1
1pm
912.
897.
2009
790
6 H
wy
80B5
Wil
min
gto
nisl
an
D m
ap o
n pg
. 53
Isla
nd
Daiq
uir
i C
afe
Casu
al lo
cal b
ar th
at o
ffers
sta
ndar
d
Amer
ican
fare
in a
spa
ciou
s se
tting
w
ith p
ool t
able
s an
d da
rt b
oard
s.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
1am
-12a
m 9
12.8
98.9
001
J Mer
cer
Blvd
.
C4
Isla
nd
Sp
ort
s B
ar
& G
rill
Spor
ts b
ar in
a r
elax
ed, c
asua
l atm
osph
ere
has
big
scre
en tv
s, fu
ll ba
r, an
d a
food
men
u th
at o
ffers
trad
ition
al b
ar fo
od.
M-W
: 4pm
-Lat
e, F
-Sa:
12pm
-Lat
e,
Tu
-Th:
2pm
-Lat
e91
2.89
8.56
24 3
48 Jo
hnny
Mer
cer
Blvd
.
C4
Co
coa’
s D
ess
ert
Bar
This
dess
ert b
ar o
ffers
item
s su
ch a
s do
uble
ch
eese
cake
, key
lime
pie,
sour
cre
am le
mon
ca
ke, c
hoco
late
gan
ache
, in a
dditi
on to
m
artin
is, b
eer
and
win
e.Tu
-W: 5
pm-1
0pm
, Th:
5pm
-11p
m,
F-Sa
: 5pm
-12p
m
912
.349
.072
5 4
Wilm
ingt
on Is
land
Rd.
D4
To
ou
r R
ead
ers
: W
ell
FED
con
tinue
s to
str
ive
for
the
mos
t co
mpl
ete
and
curr
ent
listin
gs. H
owev
er, w
e co
uld
alw
ays
use
YOU
R
help
! If
you
find
that
you
r fa
vori
te e
stab
lishm
ent
is n
ot l
iste
d or
ne
eds
corr
ectio
n, p
leas
e co
ntac
t us
. All
emai
ls r
egar
ding
add
ition
s an
d co
rrec
tions
will
aut
omat
ical
ly b
e en
tere
d in
a m
onth
ly d
raw
ing
to r
ecei
ve a
Fre
e G
ift C
ertifi
cate
to
a re
stau
rant
of
our
choi
ce.
Plea
se e
mai
l all
subm
issi
ons
to: g
uid
e@
we
llfe
dsa
van
nah
.co
m
To
Bu
sin
ess
Ow
ne
rs:
Li
stin
gs in
the
Din
ing
and
Bar
Gui
de a
re a
lway
s 10
0% F
REE
. If
you
wou
ld li
ke t
o be
incl
uded
, ple
ase
call,
fax,
or
emai
l with
you
r in
form
atio
n to
hav
e yo
ur li
stin
g cr
eate
d.
-Did
we
prin
t in
corr
ect
info
rmat
ion
for
your
bus
ines
s? D
o yo
u ne
ed
to u
pdat
e yo
ur li
stin
g? If
so,
we
wou
ld b
e m
ore
than
hap
py t
o up
date
you
r in
form
atio
n fo
r pr
int
in t
he n
ext
issu
e. If
you
wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
62 Well FED
T H E A W A R D - W I N N I N G , O R I G I N A L U L T R A - P R E M I U M T E Q U I L A
F R O M T H E L E G E N D A R Y C A S A H E R R A D U R A , E S T . 1 8 7 0 .
HERRADURA_WELLFEDSAVANNAH_FP.indd 1 7/26/12 1:14 PM