well fed savannah january 2012
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Feed. Eat. Drink. The area's largest food, dining, and healthy living magazine - with the most comprehensive dining and bar guide.TRANSCRIPT
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Contents: January 2012
Diggin’ in the Dirt The real cost of diabetes and what we can do to combat the epidemic.
14
On the TableDr. Suzanne Hobbs discusses taking steps to improve your diet & health.
21
FeeD
eaTThe Fox Is In an interview with Foxy Loxy Cafe and Print Gallery, Jennifer Jenkins ReCIPe: Rosemary Lemon Shortbread
30
99 is not 100a small change can make a big difference.
17
Cha Bella Drink Recipes Featuring two delicious and completely different recipes for adult beverages, no matter the weather. RECIPES: Campfire Martini & Acai Lemonade
58
The BAR GUIDE The most comprehensive list of bars, from Downtown to The Islands.
60
DRInkA Bitter History The origins and use of bitters in drinks today.ReCIPe: negroni
56
HealtHy New year!
23 Cats are Carnivorous nutrition and diet tips for your furry felines.
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Dining Guide
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06 | Volume 2 Issue 3 | 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
Hello 2012! It’s a fresh new year and with it comes thoughts of change, hope, and new beginnings.
Every year, people make resolutions to do things differently like eat healthier, workout, stop smoking, or spend more time with friends and family. The sad truth is that after a month or two of struggling to make these changes, reality sets in and it’s just too hard to keep the momentum going. Our enthusiasm fades and our ambitious resolutions fade into the background of our busy lives. We fall back into old patterns of watching too much television instead of exercising or eating fast food in place of home cooked meals. So how do we stay motivated to really change our ways?
My advice, start slow and take it step by step. I’m not of the mindset that you should go big or go home because there’s more of a risk for you to end up “going home”. Last year, I honestly didn’t even make any New Year’s resolutions. But this year I’m going to make a resolution to make resolutions. See, slow and steady, and now that’s one resolution complete. If you are looking to make a lifestyle change to get healthier, you can make small changes that will make a big difference. Check out “99 is not 100” for one local’s opinion on what you can do or take some advice from Dr. Suzanne Havala Hobbs column on practical/impractical New Year’s health resolutions.
Several of the articles in this issue have to do, in one way or the other, with making a change step by step. Gardening guru, Kelly Lockamy, discusses the astounding increase in recent years of Americans with Type 2 Diabetes and what we can do now to prevent it in ourselves. The Well FED Pet column is focused on basic cat nutrition and explains some things about the feline diet that may just change your mind on what you feed yours. Be sure to read about the new Foxy Loxy Café and Print Gallery which also features a recipe for delicious Rosemary Lemon Shortbread Cookies. Finally, we have not one, but three fabulous drink recipes to try from our friends at Cha Bella and the Low Country Wine Society.
This year, let’s hope for the best and initiate change by starting with the little steps. Ride your bike instead of driving your car, shop at a local mom and pop instead of a mega retailer, try new foods or recipes (hint, hint), because even though these are small changes, they can make a big difference.
Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.
Publisher Rene Teran
Contributing Writers Kelly LockamyErik Lyons Suzanne Hobbs Chiriga Moore Marcia Banes Chad Lyon
Creative DirectorWhitney Johnson
Contributing Artists M’Elena HolderMurphy Basore Katelan Cunningham
DistributionSarah ShattlsDavid Wanzie Andy Schwartz
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) [email protected]
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FEED
This new year, if your resolution is to get healthier, do so by supporting our local farmers. It’s easier than you think. -See page 17 to find out more
The statistics for Americans are grim;
we’ve become the fat neighbors in the global neighborhood.
Poverty and race directly correlate with the incidence of diabetes, if you’re a minority and poor, you have a higher probability of being obese and developing diabetes; Mississippi ranks 1st in both obesity and poverty on a national scale. Here in Georgia we’re ranked 13th in poverty and 18th in obesity. In Chatham county, we’re 28.7% obese, 11.7% diabetic, and 15% of us are at poverty level.
Type 2 diabetes accounts for about 95% of all diabetics. This type correlates directly to obesity and dietary lifestyle. The body becomes insulin resistant and the production of insulin can’t keep up. The long term health effects are heart disease, stroke, hypertension, eye diseases and blindness, kidney disease & failure, and nerve damage leading to amputations of extremities.
Type 2 diabetes used to be rare in kids. Health care providers are finding more and more children with type 2 diabetes; a disease usually diagnosed in adults aged 40 years or older. Childhood obesity, income level and increasing cases of diabetes in children are directly related. Is healthy food really more expensive to buy or is it more a matter of time and convenience?
It’s definitely a cultural problem with dietary aberrations becoming the norm for the past several generations. I had both lifestyles modeled for me as a child. Most of my childhood was spent with my vegetarian grandparents who modeled a wholesome dietary lifestyle with homemade whole wheat bread baked every Friday, homemade granola, and fresh vegetables from the garden that I was indentured to during my youth.
From age 7-11 I lived with my working single mother who took shortcuts to cooking with t.v. dinners, instant mashed potatoes, minute rice and so forth. From my own experience I can empathize with single working moms who choose not to face cooking a meal from scratch and the clean-up that ensues after a long day at work.
But isn’t modeling a healthy lifestyle and diet to our kids important enough to spend the time it takes to cook healthy meals? So how can we get back to a culture of cooking whole foods from scratch, sitting down to meals together with the tv off and connecting to each other and our food at the same time? This investment of time and effort will certainly pay off in the long run for everyone, especially for future generations.
Putting fashion aside, the problem is one of health. In a time when we’re so concerned with national health care and the lack thereof, being obese adds insult to injury. The statistics are easily found online, here’s a brief summary from the “Data from the 2011 National Diabetes Fact Sheet,” released Jan. 26, 2011.
Georgia’s Ranking
13th in poverty
18th in obesity
Chatham’s Ranking
28.7% obese
11.7% diabetic
15% at poverty level
$174 billion Total costs of diagnosed diabetes in the United States in 2007
$116 billion Direct medical costs
$58 billion Indirect costs (disability, work loss, premature mortality)
Cost of Diabetes:
25.8 million children and adults in the United States—8.3% of the population—
have diabetes, and about 1 in every 400 children and adolescents has diabetes.
It takes a village to raise and feed a child right. It takes everyone from school teachers to film and sport celebrities to model a healthy dietary lifestyle for our children. Otherwise, we can feed our kids the right way at home only to send them to school where the latest fundraiser is selling donuts or candy bars, the school store has junk food available, and the vending machines are full of sugary-processed things to eat & drink. The nutrition department of our school system, under the direction of Altheria Maynard is trying to change all this. But the schools are in a hard place to ban the junk food in their stores or to limit lucrative sugar-based fundraisers. Parents and schools are hurting for money with which to send the kids on mandated field trips. We as a concerned community need to step up to support service oriented fundraising activities, auctions and sales of non-food items. Candy & processed snack food should be banned from school stores and only healthy, whole foods be allowed for sale.
It’s time to
kill your TV.
In my mind, the answer is in the word, “together.”
Here’s an idea...
How about a school garden where the kids can learn to grow food during class time because the lessons are tied in to the curriculum, bag up the produce and sell it CSA-style to the parents on Fridays as a fundraiser? Or even sell it to the cafeteria in the form of a fresh salad bar? Our school system spends $10,000 on fresh produce weekly! Some of that money could be going to the schools that grow food. It’s been shown that kids who grow vegetables eat more of them than they did before. It’s an outdoor activity, there’s exercise involved, and has a valuable outcome in the way of food and revenue.
Exercise is yet another issue...
Americans take the time to watch an average of 3 hours of TV per day, and another 2.5 hours on other electronic devices. Let’s cut back 3 of those hours and use one for exercise: walk, play ball, bike- anything active. Then use two hours for time to prepare & clean-up after a wholesome meal from affordable staple ingredients and seasonal produce from local farms and gardens. Involve the kids in the process and spend that time together. TV time is not quality connecting-with-each-other time. Not only does the TV take our time, it also promotes the very kinds of foods that are killing us. Do you ever see commercials promoting the health benefits of fresh carrots? No, mostly what you see are processed junk foods that corporations promote for the sake of their bottom line. So kill your TV before it kills you and make meal time an event and a learning experience with your kids tonight. Create family meal traditions; the memories and stories from these hours spent together will last a lifetime. Well FED 15
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HAPPYNEWYEAR!
Well FED 17
There is something incredibly inspiring about a clean slate. It is the feeling you might get watching the sun rise over
the ocean or the emotion of seeing a newly born baby - all of the promise and potential. It is the opportunity to start anew. It is the opportunity to correct previous wrongs or simply embark on a new path free of the cumbersome binds of the past’s mistakes. Unadulterated potential. For millions (maybe billions) of people throughout the world, the transition from one year to the next is that opportunity, that clean slate, that chance to start anew - the infamous New Year’s Resolution.
Each year around this time, we renew to ourselves a commitment to do things differently from now on; we become resolute in creating a better situation for our future selves - to change. And that is essentially what this is all about - change. There is something we would like to change and what better time to change than with the calendar - on 01/01? But change is difficult. There is safety in routine and to change something requires a step into the unknown, outside of our comfort level. After all, what would happen if we failed to live up to our new commitment? That would be terrible! (sarcasm!).
But as most adults know by now, failure isn’t that painful, they end up being our best learning experiences and our failures are usually the impetus for wanting to change in the first place. It is in leaving our comfort zone that learning takes place and that is a great thing right? So we have nothing to fear in change or in leaving our comfort zones as both seem to lead to better things. However, what I have learned is that change for most people just isn’t that convenient. After all, who has the time to get to the gym or begin writing in a journal or cooking more meals at home? We just can’t squeeze it in with the work and the kids and the bills and the only personal time you get is the 20-30 minutes right before merciful sleep. Well this is just a matter of priorities isn’t it? You have a hierarchy in your head of the things that NEED to get done and only after that can you hope to get to the things you WANT to get done. There are literally thousands of books and studies and articles about how we confuse ‘need’ and ‘want’ and how we should prioritize but to me what is most important is starting with one small change. -continued on next page
As this is Well FED Magazine, I am going to focus on one of the most popular New Year’s resolutions: changing your eating habits, usually the one about eating better and losing weight. Actually, improving your eating habits will affect your entire life! Your health, your appearance, your energy levels (which in turn can lead to more efficiency and in turn, more time to do other things such as exercise), and people will just like you more (not proven although very much suspected). It is also not that difficult to do. This resolution is more a shift than an actual new change. You simply shift the dollars you are spending on quick, unhealthy foods to healthy yet still convenient ones. As a matter of fact, this can be a many bird, one stone deal as you can incorporate eating local and supporting local producers at the same time! There are so many more options now in Savannah for getting healthy, organic fruits and vegetables than even three years ago. The best in my opinion is Local Farmbag. They work directly with local farmers, all of whom happen to be organic, and will deliver the fruits and vegetables directly to your home or office. They also provide breads, cheeses, seafood, dairy, eggs, coffee, beef, pork and so much more all from local producers. Now this may seem like a luxury for some of you but all that is required is a shift. Shift some your food dollars to a program such as this and you will not only start eating and feeling better but you can do it with almost no effort and it is brought directly to you. The money spent at Kroger, Publix or Fresh Market shifted to a program like Local Farmbag
will yield a better quality and amount of produce for your dollars and the warm fuzzy feeling you can achieve knowing you are supporting the local community and the hard working small family farmer and producer is irreplaceable. It is a small change but it’s impact is tremendous. I watched a documentary recently in which they spoke to many people who practically
lived in what was at the time, the largest landfill in the world outside Rio de Janeiro. The workers would sift through literal mountains of trash looking for recyclable materials and when one of them was asked what difference does one aluminum can make - he said “99 is not 100.” That really
struck a chord with me personally as I used to own a commercial recycling company and I would hear this question a lot - especially here in Savannah. I wish I had heard that phrase before because although I would say the same thing only with a lot more words, it is simple and elegant and very appropriate. That one small thing can make a world a difference. You are in control of that one thing and its impact should never be questioned or underestimated. Change can be made at any time but as long as we have this universal opportunity for a clean slate, we should take advantage of it but with reason and a plan. You CAN have an impact on the local community and eat better at the same time. You CAN improve your health and the health of your family with one small shift. 99 is not 100. Take this time to be the one.
“it is in leaving our comfort zone that learning takes place...”
Local Farmbag is a locally owned and operated home delivery service specializing in organic produce and locally produced food. Check them out at www.localfarmbag.com.
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Elect to Make a Change in Your Health
with Suzanne Havala Hobbs
Count Calories. Strictly budgeting your food intake each day and keeping meticulous diet records is a set-up for failure for many of us.
A better option is to keep a food diary for a few days every now and then. Less fuss, but it helps you maintain a level of awareness about what and how much you eat.
Follow a structured diet. I’ve been counseling people on diet for nearly 30 years. The most frequent request hasn’t changed:
“Do you have a diet sheet I can follow?”
Problem is, nobody follows them. Not for long, anyway.
We want detailed instructions, but we don’t adhere to the plan for long. Why?
Carved-in-stone plans aren’t flexible enough – or people don’t have the necessary skills – to adapt them to the changing circumstances of busy lives.
Substitute specialty products. Tasteless cookies and other low-cal desserts, meal replacement drinks and diet bars aren’t satisfying because they don’t provide the texture, flavor and other sensory experiences we enjoy in our meals.
They can be expensive, too.
Gym memberships and home fitness equipment that go unused. If you’ve tried and it isn’t working, try something else. If you don’t use the equipment, sell it to someone who will.
-Continued on the next page.
It’s a new year and a time of change for our nation. Harness the optimism and make it a time of change at home by taking steps to improve your diet and health. It’s a hard thing to do. In fact, you may have tried some strategies in the past that didn’t work out. Some approaches aren’t realistic for everyone. Think about what’s worked for you and what hasn’t.
For many of us, it isn’t practical to:
Well FED 21
Suzanne Havala Hobbs is a registered, licensed dietitian and nationally recognized writer on food, nutrition and dietary guidance policy. She holds a doctorate in health policy and administration from the University of North Carolina at Chapel Hill, where she is a clinical associate professor in the Gillings School of Global Public Health.
There she directs the Doctoral Program in Health Leadership and serves on the faculty of the Department of Health Policy and Management and the Department of Nutrition. She is the author of twelve books and is a contributing writer for Bottom Line/Personal and has been a regular writer for Vegetarian Times, SELF, andother national publications.
Reprinted with permission from Suzanne Havala Hobbs. “On The Table” is a registered trademark.
Yes We Can:
Keep fruit in the house. A large bowl of different kinds of fresh fruit – bananas, apples, pears, oranges – adds color like a floral arrangement. It also makes for quick and portable snacks or the raw ingredients for salads and garnishes.
Pack a lunch for work or school. I mention this often, but it’s a very important and easy way to gain control over a substantial portion of your food intake each day. You’re more likely to eat well and avoid junky vending machine snacks and fatty, high-calorie restaurant food. You’ll save money, too.
Eat more beans and less meat. Again, a simple change with the potential for having a major impact on your overall diet quality.
If you don’t know how to begin, experiment with recipes for bean chili, beans and rice, or bean soup. Try your hand at bean burritos.
These are foods that most people like. They’re familiar, good for you, inexpensive and easy to make. Use them to replace meat several times each week, and you’ll boost your intake of beneficial nutrients while cutting back on those you get too much of.
Incorporate more ethnic dishes. Expand your repertoire by eating Indian curries and dahl, Chinese stir-fry vegetable dishes, Mediterranean-style salads, sides and entrees such as couscous, hummus, salads and soups.
Diversity in your diet can help you break free of traditional traps – the cheeseburgers and steaks – that prevent you from making positive changes in your diet.
Walk. To the store, to work, in your neighborhood. No special equipment is needed, and you can do it year-round just about anywhere. It’s free, it’s flexible, it’s enjoyable (take a friend or your dog) and it’s effective.
This is the year. Aim for changes you can believe in.
22 Well FED
Don’t delay in figuring out what works for your lifestyle and personality. Try to find that happy medium between structure and freedom, discipline and flexibility. For many of us, that means taking simple steps to set up an environment and routine that over time supports health.
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The next great debate for cats dietary needs are dry food vs wet food? By far, dry food is the least expensive and most convenient. Dry food can be left out so the cat can graze eating as he wants. According to DVM Lisa Person, feline owners should take a closer look at canned cat food and raw diets. As stated above, cats are designed to ingest water with their meal. Natural pray for cats contain 70% of the water necessitated by for a proper feline diet. Dr. Lisa asserts that cats do not have a strong thirst drive. Thus feeding cats a predominately dry food diet, which only contains 10% water, can lead to kidney and bladder health issues. Canned food provides 78% water and cats who eat wet food consume twice as much water over those fed a dry food/water diet.
In this round, wet food wins!
Have you ever observed a cat chowing down on a carrot for a light snack? According to Dr. Lisa A. Pierson, DVM, cats are obligate carnivores. That means no veggies please. God created cats with teeth specifically designed to puncture, tear and swallow.
A cat’s tummy is not designed to properly digest plants. Instead, they attain the majority of the nutrition needed, water included, from meat and fish. The National Association of Professional Pet Sitters (NAPPS) online library list a cat’s four basic dietary needs; protein from a meat, fish, or poultry source; taurine, an essential amino acid; vitamins, minerals, enzymes, and fatty acids; and water. As a rule of thumb, cats do not need carbohydrates.
Cats are CarnivorousBy Chiriga Moore, JCM Pet Sitting & Animal Care Services
Well FED 25For more information about JCM Pet Sitting & Animal Care Services
Call (912) 484-4400 or visit www.jcmanimalcare.com
More is not always better. When cat owners buy the cheap stuff they may end up paying more in the end. Your furry friend will eat the amount of food necessary to obtain the nutrients he needs. A cat can consume twice as much of the cheaper food, which may be full of carbohydrate fillers, to get the needed nutrients. Over the years, cats that eat poor quality foods may have poor health that can lead to big vet bills. Be on the lookout and avoid food with certain ingredients. NAPPS online library lists the ingredients cat owners should avoid. Run when you see words like by-products, meat/bone meal, added sugars, chemical preservatives (BHA, BHT, ethoxyquin,& propyl gallate), corn meal fillers, and carbohydrate fillers. NAPPS library article asserts that some dry foods can contain up to 50% of grain and carbohydrate fillers. What is a concerned kitty owner to do? I would suggest that you keep these three things
in mind. First, incorporate wet food into your cat’s diet. While you may not have the budget to give your cat an exclusive wet food diet, adding canned food can increase the amount of water your cat ingests which in turn will better hydrate it’s
body and improve overall health. Second, invest in quality food. Dry or wet, quality food will improve your cat’s health and help manage weight. In the Savannah area, you can visit Canine Palace, 612 Abercorn Street, where you can find brands like Taste of the Wild, Solid Gold, Chicken Soup for Cats, Petcurean, Fromm, Piki Cat, and Canidae. All of the aforementioned brands are quality pet food with good ingredients especially Fromm
and Solid Gold. Finally, do the best you can. Find the best food at a price point that is right for you budget. Your cat is the furry part of your family and he will appreciate your efforts. Always remember a happy cat is a “Well Fed” cat.
ingredie nts to avoid:_ by-products_ added sugars_ Chemicals_ preservatives_ fillers
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Dining Guide
eat> Photo: Brittney
Blackshear of crepe a Diem prepares Blt crepe Bites for a wine dinner at ForM. photo by Jimmy
Kleinschmidt
1. In a small bowl, stir together the sugar, chopped rosemary, and lemon zest. Set aside.2. In a large bowl, beat the butter until creamy. Add the rosemary-lemon sugar and beat until mixture is light in color and almost fluffy.3. Add in the vanilla extract and mix to combine, scraping down the sides of the bowl.4. In a smaller bowl, stir together the flour and salt. Slowly add this mixture to the butter-sugar mixture until the dough starts to come together.5. Roll out softball size portions of the dough into logs about 1” in diameter, wrapping in parchment or wax paper. Place the logs on a small pan and refrigerate until firm, 1-2 hours.6. Preheat the oven to 325 F. Slice the dough into ¼” rounds and place about ½” apart on a parchment lined baking sheet. Bake 10-12 minutes until the cookies are fragrant and lightly browned. Leave the cookies on the pan and let them cool to room temperature before removing. Store in an airtight container.
Zest of 2 lemons3 sticks unsalted butter½ Cup + 2 Tbsp sugar2 tsp vanilla extract½ tsp sea salt3 Cup all purpose flour¼ Cup fresh rosemary, rinsed and finely chopped
Recipe by Kelly Spivey
An article by Marcia Banes
rom coffee to art, to tex-mex and beer, Foxy Loxy Print Gallery and Café is taking a new approach to the barista days of old, making it a must see destination for Savannah locals. The café’s foxy name makes it immediately appealing and upon entering its doors, I am welcomed by its unique rustic charm. Brilliant splashes of color are everywhere you turn but the most noticeable may be the beautiful red hair of the cafe’s foxy owner, Jennifer Jenkins. Jennifer is a self-proclaimed military brat, spending her childhood in Texas and attended high school in Pennsylvania, where her friends referred to her as “The Art Chick.” She still remains in touch with her favorite art teacher, Mrs. Dougherty, who helped her understand that art was substantial and not just a hobby. But when she went on to attend Penn State University, Jennifer’s love for art began to fall into the background as she decided to major in science. What prompted her to major in a field so completely opposite of an art degree? She says, “I was good at science, and I thought if I majored in art, I would end up teaching and I didn’t care for public speaking.” She moved to Madison, Wisconsin after graduating with her bachelor’s degree in life science and started living in what she refers to as an “overly normal life.” Jennifer was working a nine-to-five job at Biotech, living in the suburbs and pursuing her undergraduate degree in premed. It was when she was filling out the statement of purpose on her undergrad applications that Jennifer realized she was lying to herself; this was not the life she really wanted. Jennifer’s mother was a teacher at her alma mater where an alumni student visited to speak about the Savannah College of Art and Design. After contacting the former student, she took a trip to Savannah, knowing that she wasn’t looking for just a place to live; she wanted to invest in a home. Ready to escape the snow and the suburbs, Jennifer moved to Savannah in 2003 where she attended SCAD and received her Master of Fine Art and Fibers.
-Continued on the next page.
Well FED 31
Although Jennifer loved fibers, she felt more alive when she was printmaking and began working full time for the print shop at SCAD after graduation. Surprisingly, she also began teaching an Intro to Print course at the school that she says she “got suckered into, I ended up doing the one thing I said I would never do.”
After another three years of teaching at SCAD, she suddenly felt a sense of urgency to decide what she wanted to accomplish for the future. “I didn’t want to hang out in academia for the rest of my life, and I realized it was time for the next step.” Her need to change led Jennifer to Jake Hodesh at The Creative Coast in Savannah for advice. During one of many brainstorming sessions, she remembered a night at Penn State where she and a friend had developed a business plan for a coffee shop that served microbrews and wine.
She tells me they mapped out the entire scenario over a bottle of wine and it had never crossed her mind again until the idea resurfaced in her conversations with Jake, who also thought it was a great idea.
She then pitched the concept to her parents and they told her that they would support her business, so the hunt for a location began. The space on Bull Street became available and Jennifer says the potential of the building’s character was the driving force that made her jump on the opportunity; she signed the lease 2 weeks later.
Jen recalls that the day she received the key and was the last time she remembers sleeping soundly.
Jennifer first sought the expertise of Philip Brown, owner and roast master of PERC Coffee in Savannah, because although she had done extensive research, she had never been a barista.
Photos: Craig Tanner © 2011
Immediately after her initial conversation with Philip at the Forsyth Farmer’s Market, she called her mom and told her she had found the person who can make this work.
She also consulted with Margaret Coughlin from B. Matthews on the café’s tex-mex menu inspired by Jennifer’s childhood in Texas. “If I served any other type of food, I’d be faking it,” she said.
To complete the team, she then hired chef Sky Hoyt and pastry chef Kelly Spivey to add to her team of foxy ladies and the menu of fresh made cookies, breads and desserts expanded to include a daily selection of quiches, soups and tacos.
While you are sipping on your latte at the café, take time to browse the Foxy Gallery’s collection of hand pulled prints available for purchase including, etchings, lithographs, woodcuts and screen prints. Pay attention to the reclaimed wood front counter and hand crafted book shelves made locally by The Wooden Sheep, which hold the bound journals handmade by Jennifer herself along with postcards and other unique art gifts.
One of my favorite features of the place is the historic Victorian courtyard located directly behind the café. It has outdoor seating available all day Thursday, Friday and Saturday (7:00am – 11:00pm.) The courtyard is also available for private events such as bridal showers, birthday parties and business luncheons. There is free parking available around the back of the building and the café houses a take-one, leave-one book library and free Wi-Fi.
Another thing to love about Foxy Loxy is that not only is it a great place to enjoy coffee and breakfast, it also happens to be a hip little spot to indulge in a night cap. The café serves a robust selection of microbrews, craft beers and wines. Foxy Loxy’s version of Happy Hour is called Latte’s and Lonestars, where guests can enjoy $2 Lattes and $2 Lone Star Beers from 5pm – 8pm Mondays through Fridays.
Their most popular weekly event is Acoustic Night, every Tuesday at the café beginning at 8pm, featuring a variety of unique acoustic talents. During the winter season, the café is hosting Marshmallow Roasts every Saturday from 7p-11p with fire and mallows provided.
Foxy Loxy Print Gallery and Café is located at 1919 Bull Street between 35th and 36th, stop by Monday through Saturday from 7am-11pm and try the Huevos Rancheros Quiche or Mexican Mocha.
Jennifer offers an apology to her customers for being closed on Sunday telling us, “Give me one more year with Sunday’s off and we’ll talk brunch.” While you are at the cafe, say hello to Jennifer’s dad, Mike, who you will likely find amongst the tables and you even catch her mother, Mary Margaret, who will greet you with a smile.
“...I realized it was time for the next step.”
EXPERIENCESouthEast Asian
Cuisine Like nowhere else
in Savannah
OPEN 7 DAYS A WEEK
6604 Waters AvenueSavannah, Georgia
(912) 352-4182hours: 11am-9pm
Saigon Flavors
4 Time Winner of Savannah’s
Best Vietnamese
FreshAuthentic
Vietnamese
Our doors are always open
24/7
FREEWifi!
7202 Abercorn St.Savannah, GA912.356.5877
TraditionalMediterranean
Fastfood
7400 AbercornSavannah,GA
Fresh and TastyShawarma
SandwichesKabobsFalafel
HummusSaladsSalads
Dessertsand more!
912.692.8988
The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: [email protected]
MAps. DETAIls. DEsCrIpTIons.
OVER
250LISTINGS
H istoric District
Midtown / Southside
THE ISLANDS
Starts on page 44
Starts on page 50
Starts on page 36
Dining Guide
Have any idea what this dish is? submit your guess on the Well FED Facebook page throughout January and if you guess right, you can win a special gift from us! photo from ForM by Jimmy Kleinschmidt
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
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Well FED 37
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236.
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234.
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233.
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443.
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231.
0986
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236.
4703
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.
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790.
7888
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5002
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H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
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H i sto r ic D i st r ictBB
Q, S
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236.
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495.
0705
11
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Map on pg. 36
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clud
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dine
r an
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M-F
r: 7a
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a-Su
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912.
233.
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am-4
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Su-T
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Am
eric
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fast
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lunc
h. D
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spec
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.
M-F
: 7am
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912
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St.
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sta
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an fa
re. S
erve
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cas
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s.Su
-Th:
11a
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a: 11
am-1
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912
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2
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-Th:
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:30a
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912.
234.
1971
321
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t.
H9
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lect
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lunc
h bu
ffet s
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tern
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elec
-tio
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esse
rts
M-F
: 6am
-103
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113
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pm,
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M-S
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u: 1
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912.
239.
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912.
232.
7118
3
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elec
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: 6am
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349.
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Su: 8
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912.
233.
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u: 6
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790.
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1
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a: 11
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u: 1
2:30
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:30a
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912.
233.
9626
1
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.M
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, M-S
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Su: 1
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912.
233.
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lunc
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u: 7
am-2
pm
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236.
7494
12
2 E.
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Th:
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912.
238.
1985
41
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-F:
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M-S
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912.
232.
6628
28
Dra
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C7
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Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
BBQ
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pora
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elec
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s.Su
-Th:
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30pm
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: 5:3
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-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
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xten
sive
win
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list.
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tche
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ll m
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M-T
h: 5
pm-1
2am
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a: 5p
m-3
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2.33
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109
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M-S
a: 11
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790-
5050
5
W. B
roug
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St.
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ting.
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u fe
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Tu-T
h: 5
:30p
m-1
0:30
pm,
F-Sa
: 5:3
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-11:
30pm
912.
443.
3210
321
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St.
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Ho
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sona
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hern
fare
.Su
-M: 5
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0:30
pm, T
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h: 1
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F-
Sa: 1
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AC
8
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232.
4286
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M-T
h: 1
1:30
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2am
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a: 11
:30a
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912.
233.
3156
2
45 B
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-F: 1
1am
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Sa: 6
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912.
232.
3955
22
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C8
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443.
1622
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232.
1565
411
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-Th:
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: 11:
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.234
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25 W
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d.M
-W: 1
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:30p
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h-F:
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M-F
: 11a
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.232
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7
107
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M-F
: 8am
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.790
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2
711
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12
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-Sa:
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912.
233.
1633
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W. L
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o.
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rary
atm
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eric
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M-T
h: 1
1am
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-Sa:
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u:
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2.44
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43
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: 10a
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.629
.088
0
15
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roug
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D7
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M-F
: 10a
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a: 11
am-5
pm
912
.233
.822
2
1
14 B
arna
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t.
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ms
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able
. Ext
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afoo
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lect
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.M
-Su:
11a
m-1
0pm
912.
236.
4229
3
13 E
. Riv
er S
t.
B10
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al A
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ican
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236.
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236.
2066
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238.
1150
2
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.
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529 East Liberty912.238.0045
brasserie529.com
RESTAURANT.VENUE.
CATERING.
H i sto r ic D i st r ict
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8
118
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236.
0530
42
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232.
2525
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292.
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234.
9300
1
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e se
rvin
g tr
aditi
onal
Ja
pane
se s
ushi
and
ent
rees
.M
-F:1
1am
-2:3
0pm
, M-T
h:5p
m-1
0pm
,F-
Sa:5
pm-1
1pm
912
.233
.118
7
3
0 M
LK B
lvd
H7
A$$
Ta
Ca
Jap
an
ese
Fu
sio
n
Men
u in
clud
es Ja
pane
se a
nd V
ietn
ames
e di
shes
. Am
bien
t atm
osph
ere
feat
urin
g lo
cal
artw
ork.
M-S
a: 11
:30-
2:30
pm, M
-Th:
4-9
:30p
m,
F-Sa
: 4-1
0:30
pm, S
u: 4
:30-
9:30
pm91
2.23
2.82
22
513
E. O
glet
horp
e A
ve.
F11
$$
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ab
i’s
Fu
sio
n D
ow
nto
wn
Trad
ition
al Ja
pane
se c
uisin
e in
clud
ing
sush
i, te
mpu
ra a
nd te
riyak
i ser
ved
in a
cas
ual
setti
ng.
M-W
: 11a
m-9
:30p
m, T
h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
d.
$$D
1A
Ru
an
Th
ai
Cu
isin
e
Casu
al in
timat
e at
mos
pher
e. Tr
aditi
onal
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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$$
D6
42 Well FED
Zu
nzi
’s
Swiss
, Ita
lian,
Sout
h Af
rican
and
Dut
ch,
men
u in
fluen
ces.
Casu
al e
xpre
ss a
nd ta
ke
out.
M-S
a: 11
am-6
pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
5:30PM to 10:30PM DAILY
118 E. Broughton Street (912) 234-6168 www.CasbahRestaurant.com
The most memorable & fun
dining experience
Belly Dancing Shows NIGHTLY!
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
MOROCCAN RESTAURANT
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 45
A T
aste
of
He
ave
n
Trad
ition
al s
outh
ern
fare
incl
udin
g en
tree
s, de
sser
ts, a
nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
8am
-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
d on
Sun
days
912.
349.
6022
2
402
Wat
ers A
venu
e
$C
9
Barn
es
Re
stau
ran
t
Clas
sic s
outh
ern
barb
eque
and
sea
food
. Ex
tens
ive m
enu
choi
ces
incl
ude
stea
ks,
burg
ers,
and
dess
erts
. Cas
ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$F9
A
Joh
nn
y H
arr
is R
est
au
ran
t
Wor
ld fa
mou
s ba
rbeq
ue s
auce
com
pany
and
re
stau
rant
. Cas
ual f
amily
atm
osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
912.
354.
7810
1
651
E. V
icto
ry D
r.
$$C
10A
Kas
ey
’s G
rill
e
Casu
al in
timat
e at
mos
pher
e. N
eigh
borh
ood
bist
ro a
nd w
ine
bar.
Org
anic
pro
duce
and
pe
tite
port
ions
ava
ilabl
e.
M-F
: 11a
m-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
355.
9250
48
29 W
ater
s Ave
nue
E9$$
A
Fid
dle
r’s
Se
afo
od
Wid
e ar
ray
of s
eafo
od s
elec
tions
incl
ude
lobs
ter,
snow
cra
b, oy
ster
s, an
d lo
w c
ount
ry
boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
A
Fo
rm
Carr
yout
win
e an
d go
urm
et fo
ods
shop
. Dai
ly ch
ef c
reat
ions
, sou
ps, s
ides
, mea
ts, c
hees
es,
and
fam
ous
chee
seca
kes.
Also
ava
ilabl
e fo
r pr
ivate
win
e ta
stin
gs a
nd d
inne
rs.
A$$
-$$$
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Gio
rgio
’s S
ub
s &
De
li
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
912.
352.
1118
7
15 M
all B
lvd.
$ J7
Casu
al e
xpre
ss s
ettin
g w
ith la
rge
men
u se
lect
ion.
Spec
ializ
ing
in It
alia
n su
bs.
Gre
en
Tru
ck P
ub
A$$
912
.234
.588
5
243
0 H
aber
sham
St.
C8
Casu
al, lo
cal a
tmos
hper
e. M
enu
sele
ctio
ns
incl
ude
orig
inal
take
s on
cla
ssic
Am
eric
an fa
re
with
mos
t sel
ectio
ns m
ade
from
scr
atch
and
so
urce
d lo
cally
.T-
Sa: 1
1am
-11p
m
$ K
en
ne
dy F
rie
d C
hic
ke
n
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
fr
ied
chic
ken,
seaf
ood,
sand
wic
hes,
and
sides
.
M-S
a: 9a
m-1
2am
, Su:
10a
m-1
0pm
912.
234.
2260
22
01 W
ater
s Ave
nue
C9
Ho
uli
han
’s
Casu
al p
rogr
essiv
e di
ning
. Am
eric
an, I
talia
n, an
d As
ian
insp
ired
dish
es m
ade
from
scr
atch
. Ex
tens
ive d
rink
men
u.M
-Th:
11a
m-1
0:30
pm, F
-S: 1
1am
-11:
30pm
,
Sun:
11am
-10p
m91
2.92
1.57
12
170
29 A
berc
orn
St.
$$A
L1
Bu
tte
rhe
ad G
ree
ns
Cafe
Seas
onal
and
fres
h fa
re.
Crea
tive
take
s on
tr
aditi
onal
caf
e se
lect
ions
. Ca
sual
exp
ress
se
tting
with
dai
ly sp
ecia
ls.
M-T
h: 7
am-7
pm, F
: 9am
-5pm
912
.201
.180
8
18
13 B
ull S
t.
$B8
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
, Su:
10
am-8
pm
Cla
ry’s
Cafe
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g al
so.
912.
351.
0302
44
30 H
aber
sham
St.J8
$$
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fare
an
d ba
r fo
od s
tand
ards
. Dai
ly sp
ecia
ls.
Spac
ious
spo
rts
bar
atm
osph
ere.
M-S
u: 1
1am
-12a
m
912.
352.
2933
301
6 E.
Vic
tory
St.
A$
D12
Dri
ftaw
ay C
afe
Casu
al c
oast
al c
uisin
e w
ith a
n em
phas
is on
fr
esh
loca
l sea
food
, loca
l org
anic
pro
duce
, ha
nd c
ut s
teak
s an
d ni
ghtly
ent
rée
feat
ures
.
M-S
a: 11
am-1
0pm
, Sun
: 10a
m-9
pm
912.
303.
0999
740
0 Sk
idaw
ay R
d.
A$$
K10
Eli
zab
eth
on
37
th
Fine
din
ing
set i
n a
sout
hern
man
sion.
Men
u se
lect
ions
incl
ude
seas
onal
and
loca
l far
e. Ex
tens
ive w
ine
list.
M-S
u: 6
pm-9
:30p
m
912.
236.
5547
105
E. 3
7th
St.
B8$$
$A
Bu
ll S
tre
et
Eat
ery
Casu
al a
tmos
pher
e w
ith a
n op
en k
itche
n vie
w. O
fferin
g a
full
brea
kfas
t men
u th
at is
av
aila
ble
all d
ay w
ith d
aily
lunc
h sp
ecia
ls,
sand
wic
hes
and
burg
ers.
Tu-S
u: 7
am-3
pm 9
12.2
32.3
593
1514
Bul
l St.
$B8
Bre
ak
fast
Pla
ce
Spac
ious
cas
ual e
xpre
ss s
ettin
g. Ex
tens
ive
brea
kfas
t men
u fe
atur
ing
omel
ette
s. Lu
nch
men
u as
wel
l.
M-S
u: 6
am-3
pm
912.
234.
6778
2
130
E. V
icto
ry D
rive
$D
11
Be
n’s
Ne
igh
bo
rho
od
Gri
ll
Casu
al e
xpre
ss s
ettin
g se
rvin
g ho
t and
col
d sa
ndw
iche
s, bu
rger
s, gy
ros,
sala
ds a
nd s
ides
.
M-F
: 11a
m-8
:30p
m, S
a: 11
am-3
pm
912.
351.
9008
708
0 H
odgs
on M
emor
ial D
r.
$$H
7
B&
D B
urg
ers
So
uth
sid
e
Casu
al fa
mily
atm
osph
ere
spec
ializ
ing
in la
rge
sele
ctio
n of
bur
gers
incl
udin
g tu
rkey
and
veg
-gi
e bu
rger
s, an
d ot
her
stan
dard
Am
eric
an fa
re.
M-T
h: 1
1am
-9pm
, F-S
a:11
am-1
0pm
, Su
: 12p
m-6
pm91
2.92
7.87
00
11
108
Abe
rcor
n St
.
A$
L4B
ar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s th
e lim
ited
but
rota
ting
and
evol
ving
men
u. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912.
355.
5956
4
523
Hab
ersh
am S
t.
E8A
$$
Din
er
on
Ab
erc
orn
Ope
n 24
hrs
a d
ay, 7
day
s a
wee
k
912.
356.
5877
720
2 A
berc
orn
St.
$H
7
Trad
ition
al A
mer
ican
din
er th
at is
ope
n 24
ho
urs
a da
y. T
he m
enu
offe
rs b
reak
fast
, lu
nch,
and
dinn
er o
ptio
ns s
uch
as e
ggs,
burg
-er
s, st
eaks
, san
dwic
hes,
hot d
ogs
and
frie
s.
Be
tty B
om
be
r’s
Loca
ted
insid
e th
e Am
eric
an L
egio
n, Po
st 1
35.
Serv
ing
affo
rdab
le s
tand
ard
bar
fare
, incl
udin
g bu
rger
s, w
ings
, tac
os, a
nd c
hees
e st
eaks
.
Th-
Sa: 4
pm-1
2am
Am
eric
an L
egio
n Po
st13
5 1
108
Bull
St.
$A
8B
lue
Tu
rtle
Bis
tro
Casu
al c
onte
mpo
rary
atm
oshp
ere.
Ecle
ctic
an
d fr
esh
men
u se
lect
ions
are
uni
que
and
varie
d. La
rge
sele
cion
of c
raft
beer
as
wel
l.
M-T
h: 1
1am
-9pm
F-S
a: 11
am-1
0pm
912.
358.
0809
52
00 P
auls
en S
t.
A$$
F8
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 44
46 Well FED
Pe
arl
’s S
altw
ate
r G
rill
Spac
ious
cas
ual w
ater
front
din
ing.
Exte
nsive
m
enu
offe
rs m
any
varie
ties
of s
eafo
od d
ishes
pr
epar
ed in
man
y st
yles
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm, S
u:
5pm
-9:3
0pm
912.
352.
8221
7000
LaR
oche
Ave
.
$$J1
1A
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar fa
re
M-F
: 11:
30am
-2am
, Sa:
3pm
-2am
, Su:
12
:30p
m-1
2am
912.
354.
8288
736
0 Sk
idaw
ay R
d.
$K
10A
Sh
an
e’s
Rib
Sh
ack
M-S
un 1
1am
-10p
m
912.
354.
3744
67
30 W
ater
s Ave
H8
$$Co
ntem
pora
ry c
asua
l set
ting.
Men
u in
clud
es
BBQ
sta
ndar
ds s
peci
aliz
ing
in r
ibs.
Cate
ring
Avai
labl
e.
Sh
ell
Ho
use
Spac
ious
lake
side
setti
ng. S
ervin
g se
afoo
d an
d tr
aditi
onal
sou
ther
n fa
re.
M-S
u: 4
pm-1
0pm
912.
927.
3280
8
Gat
eway
Blv
d.L1
$$A
Naro
bia
’s G
rits
& G
ravy
Fam
ily fr
iend
ly ca
sual
caf
e th
at s
peci
aliz
es
in b
reak
faas
t and
gra
vy. D
aily
lunc
h sp
ecia
ls,
incl
udin
g la
mb
and
mor
e.
M-S
a: 6a
m -
3pm
, Sun
day:
7am
-3pm
912.
231.
0563
2
019
Hab
ersh
am S
t.
$B8
Off
Th
e G
rill
Casu
al e
xpre
ss s
ettin
g. M
enu
sele
ctio
ns
incl
ude
stan
dard
bar
bequ
e fa
re w
ith
trad
ition
al s
ides
.
M-S
a: 11
am-9
pm
912.
232.
1218
201
5 W
ater
s Ave
.
$C
9O
zzy
’s G
rill
Trad
ition
al P
hilly
che
eses
teak
s an
d w
ide
varie
ty o
f win
gs. L
arge
sel
ectio
n of
trad
ition
al
casu
al fa
re in
a c
lass
ic A
mer
ican
set
ting.
M-S
a: 11
-9pm
912.
354.
0006
7403
Ski
daw
ay R
d.
$K
10
Tyle
r’s
Pla
ce
Loca
lly o
wne
d So
uthe
rn s
oul f
ood
rest
aura
nt.
Spec
ialti
es in
clud
e th
e Bi
zzar
d Si
gnat
ure
Panc
akes
and
Fam
ous
Stuf
fed
Tyle
r Bu
rger
. (c
ater
ing
avai
labl
e)
M-F
: 6:3
0am
-3pm
, Sat
: 8am
-5pm
912
.234
9.94
99
180
1 W
ater
s Ave
.
$B2
To
ni
Ste
ak
ho
use
Cont
empo
rary
Am
eric
an s
ettin
g. Sp
ecia
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5081
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355.
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692.
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2269
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354.
2524
67
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.
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352.
3434
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352.
2233
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355.
2761
260
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a: 11
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358.
0670
5
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St.
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lose
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912.
232.
1874
161
1 H
aber
sham
St.
B8$-
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495.
9292
24
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5
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, Sa:
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912.
355.
6160
2
38 E
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how
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r.
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692.
8988
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al s
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h: 1
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a: 11
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352.
4855
1
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.M
-F: 7
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a: 8a
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354.
7420
451
7 H
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sham
St.
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655.
3844
5
224
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asua
l sp
acio
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g.M
-Su:
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30am
-10p
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349.
4261
7
102
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rcor
n St
.
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47
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a: 11
:30a
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:30p
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921.
7800
1
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, M-T
h: 5
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, Su:
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354.
4005
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-Th:
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m-9
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: 11a
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,
Sa
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-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
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-Sa:
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349.
6960
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521
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t.
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-Su:
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356.
1020
401
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afe
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: 11a
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pm
912
.443
.935
5
11 E
41
St.
F8$
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M-S
a: 10
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pm
Su: 1
1am
-2pm
912.
349.
2452
736
0 Sk
idaw
ay R
d.
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za
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ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
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-2:3
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-Clo
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351.
2400
1
100
Eise
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r.
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8
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
M i dto w n / S o ut h s i d eA
Map on pg. 44
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An
Chi
nese
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anes
e, T
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-Th:
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m-9
pm, F
-Sa
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-10p
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u:
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-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
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ao T
hai
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l ap
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-F: 1
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, M-T
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pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
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u: 5
pm-1
0pm
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691.
2080
3
017
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r.
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-Th:
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pm, F
-Sa:
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-10p
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-9pm
912.
238.
8815
250
4 Sk
idaw
ay R
d.
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aditi
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ly lu
nch
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ials
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ed in
an
intim
ate
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osph
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M-S
a: 10
:30-
10pm
, Su:
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-9pm
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920.
7273
14
9 E.
Mon
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Cro
ss R
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M-T
h: 1
1am
-9pm
, F-S
a: 11
:30-
9:30
pm,
Su: 1
1:30
-9pm
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353.
9281
7400
Abe
rcor
n St
.
I7A
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t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
$$K
10A
Kin
g an
d I
Trad
ition
al T
hai c
uisin
e se
rved
in a
con
tem
po-
rary
intim
ate
atm
osph
ere.
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-9
:30p
m, F
-Sa:
5pm
-10p
m, S
u: 5
pm-9
pm
912.
355.
2100
709
8 H
odgs
on M
emor
ial D
.
$$H
7A
Ne
w C
hin
a G
ard
en
Trad
ition
al C
hine
se s
elec
tions
. Mad
e to
ord
er.
Din
e in
or T
ake
out.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-10p
m
912.
920.
3028
1
2322
Lar
go D
rive
$L4
No
od
le B
ow
l
Larg
e va
ried
sele
ctio
n of
Asia
n di
shes
feat
ur-
ing
nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Th:
11a
m-8
pm, F
-Sa:
11am
-9pm
, Su:
12p
m-
4pm
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
Saig
on
Fla
vors
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
tr
aditi
onal
Vie
tnam
ese
dish
es in
add
ition
to
Sus
hi.
M-S
u: 1
1am
-9pm
912.
352.
4182
660
4 W
ater
s Ave
.
H8
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
Sak
ura
Jap
an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
Miy
ab
i
Se
aso
ns
of
Jap
an
Ex
pre
ss
Japa
nese
hib
achi
, sus
hi, a
nd tr
aditi
onal
se
lect
ions
. Cas
ual e
xpre
ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
hiba
chi s
tyle
cu
isine
coo
ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Riv
er
Re
stau
ran
t
Varie
ty o
f gou
rmet
Asia
n di
shes
incl
udin
g Ch
ines
e, Ja
pane
se, T
hai, s
ushi
, and
mor
e.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
48 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. 44
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
fluen
ced
men
u se
lec-
tions
as
wel
l as
sush
i.
A$$
L4W
an
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es.
M-F
: 11a
m-2
:30
pm, M
-Th:
5pm
-10p
m,
F-Sa
: 5pm
-11p
m
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm
912.
354.
0300
1
08 M
all B
lvd.
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in M
exi-
can
them
ed s
ettin
g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
.
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
W h i t e m a r s h / W i l m i n gto nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
itA
liA
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
His
pAn
icC
uban
, Mex
ican
, etc
.
Well FED 51
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
tand
ard
sele
ctio
ns w
ith s
outh
-er
n sid
es a
nd s
tart
ers.
M-S
a: 11
am-3
pm, W
-Th:
5pm
-8pm
F-Sa
: 5pm
-9pm
912.
201.
3259
4700
Hw
y 80
Eas
t
B3$$
AFly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith
loca
ls. S
ervin
g Am
eric
an fa
re a
nd s
eafo
od
sele
ctio
ns.
Tu-S
u: 1
1am
-11p
m
912.
897.
2009
7906
Hw
y 80
A$$
B5
Mic
hae
l’s
Cafe
Casu
al lo
cal f
eel. S
ervin
g ho
t and
col
d sa
ndw
iche
s, as
wel
l as
sala
ds, a
pps,
soup
s, an
d de
sser
ts.
M-T
h: 8
am-8
pm, F
-Sa:
9am
-9pm
Su: 9
am-6
pm91
2.34
9.60
66
32
6 Jo
hnny
Mer
cer
Blvd
$C
5
Ups
cale
, wel
l app
oint
ed a
mbi
ance
. Asia
n fu
sion
men
u an
d ex
tens
ive w
ine
and
bar
sele
ctio
ns.
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
Su: 5
pm-9
:30p
m
B5
912.
898.
2221
7
815
US
Hw
y 80
E.
A$$
$
Ele
Fin
e F
usi
on
Be
ef
O’B
rad
y’s
Fam
ily fr
iend
ly sp
orts
bar
atm
osph
ere.
Awar
d w
inni
ng w
ings
. Lar
ge c
asua
l far
e se
lect
ions
in
clud
ing
stea
k bu
rger
s.
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11
pm
912.
897.
8277
4
61 Jo
hhny
Mer
cer
Blvd
.
$C
5A
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
mus
ic
and
spec
ial e
vent
s.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
2
16 Jo
hnny
Mer
cer
Blvd
.
$$C
5A
Pap
a’s
BB
Q a
nd
Se
afo
od
Slow
coo
ked,
woo
d-fir
e pi
t bar
bequ
e. Se
afoo
d, so
ups
and
sand
wic
hes
also
ava
ilabl
e.M
-W: 1
1am
-9pm
, Th-
Sa: 1
1am
-10p
m, S
u:
12pm
-9pm
912
.897
.023
6
119
A C
harl
otte
Rd.
$B3
A
Un
cle
Bu
bb
a’s
Oyst
er
Ho
use
Exte
nsive
men
u se
lect
ions
incl
ude
seaf
ood
and
sout
hern
favo
rites
. Fea
ture
d on
the
Paul
a D
een
tour
Su-W
: 12p
m-8
pm,T
h-Sa
: 12p
m-9
pm
912.
897.
6101
10
4 Br
yan
Woo
ds R
d.
A$$
B4
Kan
pai
Exte
nsive
sel
ectio
n of
trad
ition
al Ja
pane
se
entr
ees
and
sush
i. Ope
n ki
tche
n, su
shi b
ar
and
sake
bar
.M
-Th:
11a
m-9
:30p
m, F
-Sa:
12pm
-10
pm,
Su: 1
2pm
-9pm
912.
898.
7778
140
John
ny M
erce
r Bl
vd
A$$
C4
Yu
mm
y H
ou
se
Larg
e se
lect
ion
of tr
aditi
onal
Chi
nese
food
. D
elux
e di
nner
s, he
alth
die
t men
u, an
d lu
nch
buffe
t also
offe
red.
M-S
u: 1
1am
-10p
m
912.
897.
1900
11
1 Ja
zie
Dr.
Suite
B
$ C
5
K’B
ell
a G
ou
rme
t C
arr
y O
ut
Dai
ly ro
tatin
g m
enu
sele
ctio
ns in
clud
e a
wid
e ra
nge
of it
ems
from
var
ious
cul
inar
y in
flu-
ence
s. O
fferin
g de
sser
ts a
s w
ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
Th
rive
A C
arr
yo
ut
Cafe
Sava
nnah
’s fir
st c
ertifi
ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
Can
cun
Cafe
II
Seve
ral d
iffer
ent t
ypes
of M
exic
an s
elec
tions
in
clud
ing
burr
itos,
ques
adilla
s, ch
imic
hang
as
and
taco
s.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912.
898.
0505
2
16 Jo
hnny
Mer
cer
Blvd
.
A$
C5
Bas
il’s
Piz
za &
De
li
Wid
e ra
nge
of It
alia
n se
lect
ions
, as
wel
l as
sand
wic
hes
and
wra
ps. L
arge
bee
r an
d w
ine
list.
Kid
frie
ndly.
M-T
h: 1
1am
-8:3
0pm
, F-S
a: 11
am-9
:30p
m,
Su
: 11:
30am
-8:3
0pm
912.
897.
6400
216
John
ny M
erce
r Bl
vd
A$$
C5
Jala
pe
no
s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
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d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
te R
d.
A$
B3 S
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stau
ran
t
Din
e in
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ry o
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elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
Tave
rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
cas
ual a
tmos
pher
e. Se
lect
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incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
B3
Isla
nd
Daiq
uir
i C
afe
Casu
al s
et a
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paci
ous
bar
with
a d
inin
g m
enu
that
incl
udes
food
s su
ch
as m
ozar
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stic
ks, q
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dilla
s, sa
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s,
burg
ers,
and
ribey
es.
Su: 1
1am
-12a
m, M
-F: 1
1am
-2am
, Sa:
11am
-3am
912.
898.
9001
J
ohnn
y M
erce
r Bl
vd.
AC
4
Pan
da
Trad
ition
al C
anto
nese
, Sze
chua
n, an
d H
unan
st
yle C
hine
se ta
ke o
ut o
r di
ne in
opt
ions
. La
rge
men
u se
lect
ions
and
lunc
h sp
ecia
ls.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
m91
2.89
8.23
68
463
John
ny M
erce
r Bl
vd.
C5
$
Kain
an
Casu
al c
onte
mpo
rary
set
ting.
Men
u fe
atur
es
a w
ide
arra
y of
Asia
n se
lect
ions
incl
udin
g Fi
lipin
o, Th
ai, a
nd V
ietn
ames
e di
shes
.
M-S
a: 5-
9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$
B3
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
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s, et
c.A
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s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an s
elec
tions
. D
aily
spec
ials
and
hom
emad
e de
sser
ts.
Live
Ent
erta
inm
ent.
M-S
u: 1
1am
-10p
m
912.
786.
4442
33
Van
Hor
ne A
ve.
A$
H10
Sti
ng
Ray
’s S
eafo
od
Casu
al a
tmos
pher
e. La
rge
sele
ctio
n of
sea
-fo
od, in
clud
ing
vario
us c
rab
dish
es. B
lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
484.
4954
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
Larg
e se
lect
ion
of s
eafo
od, s
alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
er
Ho
use
Sele
ctio
n in
clud
es s
andw
iche
s, bu
rger
s, an
d se
afoo
d. Po
’ boy
s an
d lo
w c
ount
ry b
oil. L
ive
mus
ic a
nd te
levis
ed s
port
s.M
-Th:
11-
10pm
, F-S
a: 11
-12p
mSu
: 12-
10pm
912.
786.
5100
13
Tybr
isa
St.
A$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
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e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
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es/
Bo
oze
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lph
in R
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f R
est
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ran
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n of
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ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
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ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat
. nig
ht.
M-S
u: 8
am-1
0pm
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
Sout
hern
sty
le c
asua
l far
e. Bu
rger
s, sa
nd-
wic
hes,
seaf
ood
and
mor
e. W
eekd
ay lu
nch
spec
ials
. M
-Th:
11-
7pm
, Sa:
11-8
pm S
u: 1
2-9p
m
912
.786
.659
3
1
9 Ty
bris
a St
.
$N
10T
op
sail
Bar
& G
rill
Wat
erfro
nt, in
door
and
out
door
sea
ting.
Ecle
ctic
mix
of A
mer
ican
sel
ectio
ns a
nd
Kore
an d
ishes
.
M-S
u: 1
2pm
-3am
912.
786.
8686
4B O
ld U
S H
wy
80C8
A$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
M-S
u: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
Sp
an
ky
’s B
eac
hsi
de
Seaf
ood
galle
y an
d sa
loon
. Lar
ge s
elec
tion
of
seaf
ood,
past
a, sa
lads
, and
sta
cker
s. “H
ome
of th
e or
igin
al c
hick
en fi
nger
.”.
Su-T
h: 1
1-10
pm, F
-Sa:
11-1
1pm
912.
786.
5520
160
5 St
rand
Ave
.
A$$
O11
Su
nd
ae C
afe
& D
eli
Larg
e se
lect
ion
of s
andw
iche
s, bu
rger
s, sa
lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$I1
1A
Ge
rald
’s P
ig a
nd
Sh
rim
p
Dog
frie
ndly
outd
oor
seat
ing
area
with
a v
iew
of
the
mar
sh.
Road
side
grill
prov
idin
g pi
g pi
ckin
gs,
Geo
rgia
wild
shr
imp,
and
larg
e to
go
ord
ers.
F-Su
: 11a
m-7
pm$M
10
912.
786.
4227
111
3 E.
Hw
y. 80
A
Piz
za o
n W
he
els
Larg
e se
lect
ion
of p
izza
, sub
s, an
d sa
lads
. Fa
st a
nd fr
ee d
elive
ry.
Fam
ily o
wne
d an
d op
erat
ed fo
r ov
er 2
5 ye
ars.
M-S
u: 4
pm-t
ill
912.
786.
5870
10
3 Jo
nes A
ve
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’s S
urf
sid
e
Larg
e se
lect
ion
of s
eafo
od. I
nter
estin
g se
lect
ions
mix
ed w
ith s
tand
ards
. Sig
natu
res
incl
ude
flow
er p
ot b
read
and
moj
o he
n.M
-Su:
11-
10pm
912.
786.
4745
4
04 B
utle
r Ave
.
A$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
Care
fully
cra
fted
men
u in
clud
es e
clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$N
10
Wel
l kno
wn
for
its e
xten
sive
brea
kfas
t men
u an
d la
id-b
ack
atm
osph
ere,
this
casu
al s
et
rest
aura
nt is
a fa
vorit
e fo
r lo
cals
.
Cafe
Lo
co
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
win
gs. L
ive m
usic
, ca
sual
atm
osph
ere.
M-T
u: 1
1:30
am-3
pm, W
-Su:
12:
30-4
:30p
mSu
-Th:
4:3
0-10
:30p
m, F
-Sa:
4:30
-11:
30pm
912.
786.
7810
1A
E. O
ld H
wy
80
$$C
9A
Ch
arl
y’s
Exte
nsive
din
ing
and
win
e m
enu.
Seaf
ood,
past
a, st
anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
Casu
al e
xpre
ss s
ettin
g se
rvin
g pi
zza,
trad
i-tio
nal A
mer
ican
fare
, and
sea
food
. The
y ha
ve
an e
xten
t men
u an
d ch
ild fr
iend
ly se
atin
g se
pera
te fr
om th
e ba
r.M
-W: 4
pm-1
2am
, Th-
Su: 1
1am
-3am
912
.786
.444
4
151
3 Bu
tler A
ve.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
52 Well FED
Cozy Cottages& Historic HomesAway from Home
Low Country Wine SocietyDIRECTORY OF WINE RELATED EVENTS, BARGAINS AND KNOWLEDGE
Sacred Stone $$$..."A perfect wine for your New Year resolution!!
Inexpensive and sustainably farmed on the San Andres fault Line."
Available at Johnnie Ganem's
Chilensis Reserva $$$..." The Chilean S" The Chilean Sauvignon Blanc from Colchagua Valley
is prefect with oysters, clams, or mussels."
Available at both Habersham Beverage locations
Deals of the Month
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OVER
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DIF
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OU
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IDA
Y 4 TO
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SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR
301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH
Bar Guide
the
to savannah & the islands pg. 60
Fresh and minty,you can find the best mojito in town at Rancho alegre on MlK. Photo by William Chambers
Drink
The word “Bitter” really has gotten a bad name, while “Sweet” is commonly used to describe the best things in life. “Bitter” is used to contrast “Sweet” within the word “bittersweet”, a term defined as conflicted-happiness. “Bitter” is used to explain unpleasant weather (bitter cold, bitter wind) as well as painful mental states (bitter truth, bitter sorrow). When someone is “bitter” about a situation, they are resentful and cynical. How did so many negative connotations get attached to this word? I am here to redeem the name of bitters by elaborating upon the contributions of “bitters” to the health of society!
OriginsFor millennia, the human race has been developing potions for love, elixirs of life, kidney & liver tonics, and herbal remedies. Frequently, medicine men, healers, sorcerers, “witches”, and physicians administered tonics to the general public for a variety of different ailments and maladies. They were often made from tree bark, fungi, herbs, and spices that were profoundly bitter due to the high concentration of fibrous material. During the U.S. Prohibition on alcohol, concentrated bitters and drinking bitters remained legal for medicinal purposes, despite being near 50% alcohol. As the booze quality declined during prohibition, flavored bitters and simple syrup were added to make the “daily fix” bearable to ingest. Today, the cutting edge bartender is using the best spirits with fresh fruit and highly nuanced bitters to create libations fit for royalty.
The Bitter Truth.by Chad Lyon
Drinking Bitters Drinking bitters were originally developed as medicinal agents. Bitters classified for drinking are usually liqueurs consumed as digestifs, although this is not always the case. A digestif is meant to soothe the gastrointestinal tract after a indulging in a great feast. One kind of drinking bitters that became popular for combating malaria is commonly added to gin. Here are few examples:
Tonic water is the bitter component in the popular adult beverage, gin and tonic. Quinine, naturally occurring in the bark of a tree, has been used for centuries by the indigenous populations of central and South America. It was first used by Europeans in Rome in the mid-1600s to treat Malaria and it was assumed to have fever-reducing, pain-killing, and anti-inflammatory properties.
Campari is another popular drinking bitter and an integral component in the classic Negroni cocktail: a favorite Italian “before dinner” drink. This distinct liqueur was developed in Novara, Italy around 1860 by Gaspare Campari.
Concentrated Bitters A more potent version, called “concentrated bitters” are typically too overwhelming to drink by themselves. Usually, a spirit will be added, along with a sweet component to balance the drink.
Angostura is the most commonly used and well known of bitters. It is said that only 5 people in the world know the entire recipe. A German physician developed the formula in the small town of Angostura, Venezula in 1824. It was first sold to sailors & fisherman in Venezula for sea sickness and other stomach maladies.
Peychaud’s Bitters, created around 1830 by Antoine Amédéee Peychaud in “The Big Easy” New Orleans, Louisiana. A lighter body, sweeter, and more floral bitters, it is essential for the official drink of New Orleans, The Sazerac!
Fee Brother’s Bitters has the widest range of flavored bitters available at your local liquor/wine store for a great price. The Fee Orange Bitters is an easy one to play around with in an Old Fashioned or Manhattan.
To the bitter end...If you are interested in making your own bitters there are many great recipes available online. Be prepared to invest some time, there are no shortcuts when making bitters. It truly is a bitter process! Now that we have demystified the origins and uses of bitters, let’s hope you feel comfortable exploring the “Bitter World”!For starters, try out this recipe for Negroni:
3/4 oz Campari1 1/2 oz Juniper gin3/4 oz Sweet Italian Vermouth (preferably Punt e Mes)1 piece orange zest with some pith
Combine all the liquid ingredients in an ice-filled cocktail shaker. Stir gently for 20-30 seconds, until cold, and then strain into a chilled cocktail glass. Top the drink with orange zest.
Well FED 57
Negroni prepared with Campari Bitters
1, ½ oz VEEV Acai flavor vodka ½ oz Fresh lemon Juice 1 oz Cranberry juice Splash of soda water Dash of simple syrup Sprig of fresh rosemary
Given the season’s unusually warm temperatures we’ve had recently, we decided to have our friends at Cha Bella help us put together two different drink recipes that will work no matter what it’s like outside. Nothing goes with a nice warm day, better than some lemonade (with a kick) and when the temperature drops, try pairing this campfire martini with a nice warm fire and you’ll really be feeling the warmth!
Thanks so much to Vikram Bhonsle and James Kalinke for sharing these recipes with us. James recommends you try pairing these recipes with a nice goat cheese cake and encourages everyone to try and experiment with their own herbs and fresh fruits when mixing drinks at home. For more tips and recipes, stop by Cha Bella and ask for Vik or James, they’re located at 102 East Broad St and pretty much always there and more than happy to help.
Photo by William Chambers
In cocktail shaker mix vodka, lemon juice, cranberry juice and simple syrup with ice Shake well. In tall glass pour the mixture. Top with a splash of soda water and stir well. Garnish with sprig of rosemary. Note: Add more cranberry juice to get desired bright pink color.
ingredients
directions
--You can also check out the interview with bartender James Kalinke on Well FED’s Facebook page. While you’re there, share your own favorite drink recipes with us on our page and you could win a free dinner to Cha Bella. If your recipe is selected, we’ll print it in a future issue of Well FED and treat you to dinner on us!
-Are you Well FED?
Acai Lemonade
campfire
martini
1, ½ oz Vodka of your choice½ oz Thatchers Organic Dark Chocolate Liqueur1/2oz Dark Crème de CacaoCrushed graham cracker½ oz heavy cream2 marshmallows-Toasted on a cocktail stickDark chocolate shavings
by James Kalinke of Cha Bella
Photo by William Chambers
First, rim martini glass with crushed graham cracker. Shake all ingredients with ice in cocktail shaker. Using bar strainer, strain mixture into chilled martini glass Top drink with shaved dark chocolate and garnish with marshmallow.
ingredients directions
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
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Loca
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insid
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with
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mag
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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
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St.
C4
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New
loca
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. Ex
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45
avai
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the
glas
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M-S
a: 3p
m-u
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912.
235.
4442
309
W. C
ongr
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St.
D3
Bar
Bar
Unp
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ntio
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nd in
vitin
g. Al
l gam
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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
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rge
video
bar
and
dan
ce fl
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Kara
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and
show
s.
M-S
u: 5
pm-3
am
912
.234
.695
3
301
W. B
ay S
t.B3B
ern
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er
Str
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sual
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on th
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ervin
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mer
ican
fare
. Fam
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for
oyst
ers.
M-T
h: 1
1am
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m, F
-Sa:
11am
-3am
, Su
: 11a
m-2
am 9
12.2
36.1
827
11
5 E.
Riv
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t.B7
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with
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and
dom
estic
s.
M-S
u: 5
pm-1
am
912.
232.
8501
13
W. B
ay S
t.B6C
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18
75
Clas
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arisi
an b
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fare
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M-T
h: 6
pm-1
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a: 6p
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912.
443.
1875
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St.
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-Th:
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-Sa:
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-3am
, Su
: 12p
m-9
pm
912.
236.
1772
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Hangfire
Casu
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M-S
a: 7p
m-3
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912.
443.
9956
3
7 W
hita
ker
St.
D5
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’s &
Fri
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ghbo
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ver
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beer
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artin
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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
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s St
.
D4
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e W
ire
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sic
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l
Spac
ious
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ee b
ars
and
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e st
age.
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lar
loca
l, reg
iona
l, and
nat
iona
l sh
ows.
M-F
: 4pm
-unt
il, Sa
: 11a
m-u
ntil
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.233
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2
3
07 W
. Riv
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t.A3
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asua
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eric
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se
lect
ions
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ous
for
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arao
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M-S
a: 8a
m-3
am, S
u: 8
am-2
am
912.
233.
6136
2
1 E.
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onou
gh S
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G6
Me
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ry L
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nge
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loun
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pher
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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
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D4
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on
Riv
er
Bre
win
g C
o.
Casu
al c
onte
mpo
rary
atm
osph
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serv
ing
ecle
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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
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ayo
u C
afe
Serv
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Caju
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Amer
ican
and
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afoo
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r. O
pen
for
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year
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ight
.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m
912.
233.
6411
14
N. A
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M-S
a: 11
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am ,
Su: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
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sh P
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ish p
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ith Ir
ish s
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lass
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ican
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Irish
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M-S
a: 11
pm-3
am,S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
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er S
t.B4
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Iri
sh P
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Auth
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Irish
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kly
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ve r
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bro
adca
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Lim
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food
men
u.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912
.443
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5
409
W. C
ongr
ess
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6
Mir
age
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ate
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al s
ettin
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xpan
sive
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with
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nig
ht h
ooka
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se
atin
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so a
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h-Sa
: 5-2
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912.
236.
5464
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m
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with
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art b
oard
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ball
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2.23
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pm-C
l, W-S
a: 3p
m-3
am
912.
898.
9001
4
2 D
rayt
on S
t.C3
60 Well FED
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
Su
gar
Dad
dy
’s
Casu
al in
timat
e at
mos
pher
e. Ta
pas,
light
fa
re a
nd d
esse
rts.
Exte
nsive
win
e an
d dr
ink
list.
Kitc
hen
open
till
mid
nigh
t.
M-T
h: 5
pm-2
am, F
-Sa:
5pm
-3am
Su: 1
0am
-2pm
912.
335.
5852
1
09 Je
ffers
on S
t.
D3
His
tor
ic
Dis
tr
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map
on
pg. 3
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MiD
tow
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sou
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siD
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ap o
n pg
. 44
So
uth
sid
e B
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lub
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ues
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day-
Thur
sday
. Lar
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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
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, F-S
a: 11
am-2
am,
Su: 1
pm-1
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051
Abe
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n St
.
L2
Ro
oft
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Tav
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Cit
y M
ark
et
Mod
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bar
with
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ly ha
ppy
hour
and
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k sp
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ls. W
eeke
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J for
dan
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and
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smok
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in d
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912.
994.
2291
30
9 W
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lian
St.
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San
dfl
y B
ar
& G
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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
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8
8 Ea
st B
roug
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St.
D7
Ro
gue
Wat
er
Two
stor
y hi
stor
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rel
axed
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here
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feat
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intim
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indo
or a
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outd
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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
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act
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a b
ar, t
his
carr
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w
ine
and
gour
met
food
s sh
op h
as
beco
me
wel
l kno
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for
its a
fford
able
se
lect
ions
and
mon
thly
win
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s.
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
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2
180
1 H
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sham
St.
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ur
Larr
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arke
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ight
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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
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ular
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k sp
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ls.
Lim
ited
men
u. Fr
ee w
ings
hap
py h
our
on F
riday
.
M-W
: 3pm
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, T-S
a: 1p
m-3
am
912.
238.
1311
4
05 W
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C2
De
w D
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Cozy
loca
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nd K
arao
ke.
M-T
h: 2
pm-1
1pm
, F-S
a: 2p
m-2
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Su: 1
2pm
-9pm
912.
927.
9757
1143
2 A
berc
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St.
L3
Six
Pe
nce
Pu
bCa
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Eng
lish
pub
with
cla
ssic
hist
oric
se
tting
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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
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arie
d se
-le
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sta
ndar
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eric
an fa
re. L
arge
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lect
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and
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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
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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’
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clas
sic d
ive b
ar th
ats
been
ope
n fo
r m
ore
than
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year
s, P
res.
Jimm
y Ca
rter
ga
ve a
spe
ech
whi
le s
tand
ing
atop
the
bar
on th
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half
of h
is fr
iend
and
the
orig
inal
pro
prie
tor “
Pink
ie”
Mas
terp
olis
.M
-Sa:
5pm
-3am
912.
238.
0447
3
18 D
rayt
on S
t.
H7
Sh
ipw
reck
Lo
un
geN
ewly
open
ed n
ight
clu
b th
at fe
atur
es D
Js
on th
e w
eeke
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and
live
spor
ting
even
ts
thro
ugho
ut th
e w
eek,
with
diff
eren
t drin
k sp
ecia
ls on
a r
otat
ing
basis
. Hap
py h
our
is 5p
m-7
pm.
M-W
: 10a
m-2
am, T
h-Sa
:11a
m-3
am 9
12.6
29.0
880
1
5 W
. Bro
ught
on S
t.
D7
Cap
on
es
Bil
lard
sSp
acio
us b
illiar
ds b
ar a
nd g
rill. L
arge
la
te n
ight
men
u . L
unch
spe
cial
s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
3pm
-12a
m91
2.35
4.48
48
110
0 Ei
senh
ower
St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912
.335
.595
6
452
3 H
aber
sham
St.
E8
Say
a L
ou
nge
Casu
al y
et in
timat
e at
mos
pere
, with
a fu
ll ba
r an
d a
loun
ge a
rea
laid
out
with
cou
ches
. D
ance
floo
r w
ith a
var
ieta
l mix
of m
usic
, Tu
esda
ys a
nd T
hurs
days
are
Sal
sa d
ance
ni
ghts
.M
-Sa:
1pm
-3am
912.
236.
7272
109
Brou
ghto
n St
.
D4
Re
tro
on
Co
ng
ress
Casu
al, e
asy
goin
g at
mos
pher
e th
at o
c-ca
siona
lly fe
atur
es li
ve m
usic
. Equ
ippe
d w
ith a
full
bar,
larg
e fla
t scr
eens
, and
a
danc
e flo
or.
M-S
a: 5p
m-3
am
912.
544.
0371
12
5 W
. Con
gres
s St
.
D4
Sav
an
nah
Sm
ile
s
Du
eli
ng
Pia
no
Bar
Fest
ive c
asua
l sal
oon
atm
osph
ere.
Due
l-in
g Pi
anos
. Pop
ular
for
spec
ial o
ccas
ions
W-F
: 5pm
-3am
, Sa:
5:30
pm-3
am,
Su: 5
:30p
m-2
am 9
12.5
27.6
453
3
14 W
illia
mso
n St
.
B2
Pe
g L
eg
Pe
te’s
Rece
ntly
re-o
pene
d un
der
new
m
anag
emen
t thi
s di
ve b
ar fe
atur
es
oc
casio
nal l
ive m
usic
and
kar
aoke
nig
hts
as w
ell a
s ni
ghtly
drin
k sp
ecia
ls.
W-S
a: 5p
m-T
ill C
lose
912.
856.
8076
3
03 W
Riv
er S
t.
A3
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
. 50
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
. 50
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
912.790.7888
102 E. Broad StrEEt
tuES.-thurS. 5:30-9pm
Fri. & Sat. 5:30-10pm
www.Cha-BElla.Com
Organic • Grill • Patio • Bar