well fed savannah july 2012

Take ONE! It’s FREE!

VOLUME 2 ISSUE 9

1.2.

Let Local Farmbag help you live a healthier, happier life

UNPACK YOUR OWN!

3.4.

5.

The Farmer’s Marketcomes to your door.

Variety of produce, dairy,eggs, meats, seafood, etc.

You will be supporting localbusiness and agriculture.

Will make you betterlooking and happier!

Saves you time, money,and gives you peace of mind.

912.236.5464 www.themiragesavannah.com 20 east broughton

World Class Contemporary Dining

&Savannah’s Largest

Hookah Lounge

OPEN LATE 7 NIGHTS A WEEK

The Only Law Firm inSoutheast Georgia withan Attorney who is also

a Registered Nurse

WWW.REGISTERLAWFIRM.COM

STATESBORO (912) 764-6757HINESVILLE (912) 368-8888

Personal InjuryBankruptcy

We’re Here to Help(912) 234-5678

703 WHITAKER STREETSAVANNAH, GA 31401

44 MLK BLVD. 912-232-2720

Classic ItalianAl Fresco DiningOrganic WinesVegetarian OptionsGluten-Free ItemsKid Friendly MenuOutdoor SeatingOutdoor SeatingCatering Available

WWW.CORLEONES.TV

Contents: july 2012

The Water Guide The hidden costs of our everyday lives. Why it matters to you and our entire planet.

13

Protecting Gray’s ReefFrom land to sea, river to reef,journey with NOAA’s Cathy Sakas.

28

Feed

A Fisherman’s TaleWell Fed spends a day on the water withCharlie Russo of Russo’s Seafood.

32

eAT

Build your own Rain Barrel Garden guru, Kelly Lockamy shows you how.

25

The BAR GUIDE The most comprehensive list of bars, from downtown to The Islands.

76

dRINK

Drinking Clean while going GreenLiz Querusio explores some sustainable solutions.

74

44 The Seasonal Chef: Circa 1875 ReCIPe: Grilled Tuna & Provencal Vegetables

28

BEWARE of F.O.G.?When you wash

Fats, Oils, & Greasedown the drain

it causes buildupin our sewers.

Learn moreoon pg. 22

5 GA

LLO

NS PER LOAD IN WATER

SENSE CERTIFIED DISHWASHER

GALLONS PER SPRINKLER EVERY HOUR

NOT FINISHED!!!!!!!!

GALLONS20

300

WASHING SINKLOADOF DISHES BY HAND

13

44

72

46 Restaurant Feature: A look at a Savannah favorite, Blowin’ Smoke on MLK. ReCIPe: Smoked Baby Back Ribs

MAPS. deTAILS.

deSCRIPTIONS.

New Listings

pg. 51

Dining Guide

72 Thinking Outside the BottleThe best thing for you, has been there all along.

Saving the Savannah RiverSavannah River Keeper, Tonya Bonitatibus,explains the ever important how and the why.

37

A Dangerous F.O.G.The lesser known negative side effects of fats, oils and grease.

22

Authentic Thai Cuisine in the heart of

Downtown Savannah

147 ABERCORN ST. 912.201.3534

Licensed & Insured

[email protected]

EXPERIENCESouthEast Asian

Cuisine Like nowhere else

in Savannah RESIDENTIAL & COMMERCIALRELOCATION SPECIALISTS

PROUDLY SERVING SAVANNAH& VICINITY FOR OVER 19 YEARS!

SPECIALTYMOVING& DELIVERY

ART & ANTIQUESFINE FURNITURE & PIANOS

OFFICE FURNITUREOVERSIZE & HEAVY OBJECTS

LICENSED & INSUREDFree Estimates (912) 925-9528

8 | Volume 2 Issue 9 | 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

If you were to take all of the water on earth and put it into a gallon jug, only a teaspoon of it would be available to humans to use. We see water all around us, yet it is becoming one of our most scarce resources. More and more, around the world, the price of a barrel of water is exceeding the price of a barrel of oil; our rivers are no longer reaching the sea; wells are salting in; deserts are expanding; and 3.5 million people die every year from no access to safe water. We rely on water so completely, and on so many levels, yet so much of our water use and impact on water resources is hidden.

This is the great paradox of water—we can’t live without it, but many of us don’t really understand how we use it. It is a global resource: the water in our rivers today was the water falling on your roof yesterday, and will be the water being drawn up a town well halfway around the world tomorrow. But it is also a common resource, and our right to access it comes with the responsibility to protect and conserve it.

So what does all of this have to do with a food and dining magazine?

This may come as a surprise for some of our new readers, but for those who are already acquainted with the Well FED family, they know that this publication is so much more than what appears on the surface...much like our water use.

So we are devoting our entire July issue to water: to how we use it, how it’s used in our name, and the impact we have on the health of our natural resources. Our hope is that you will better understand the role it plays in your life and will discover some of the issues we are facing in our community, state, and world. Just as water is a common resource, we face common issues around it, and we must face them together.

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 Lockamy Margosia JadkowskiCathy SakasDavid GignilliatTonya BonitatibusDavid LandriganCornelia StumpfLiz Querusio

Creative DirectorWhitney Johnson

Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345

[email protected]

acebook!Follow us on

Contributing PhotographersTonya BonitatibusCathy SakasCover:©Okea-Fotolia.com

“When the well is dry, we know the worth of water.” -Benjamin Franklin

Accounts Jennifer Restivo Charles MooreChristina SullivanMeagan Hodge Brian Stafford

witter!

Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.

for a chance to win prizes! Please Recycle this Magazine!

Publisher's dish

General ManagerJennifer Gedroyc

Contact Us

Special ThanksMark MinoffJake HodeshParticipant MediaCity of Savannah,Water Resources Dept.

Visit our all organicdeli and produce

department.fresh squeezed JUICE BAR satisfying

SMOOTHIES

PREPARED SALADSby the pound

tasty SANDWICHES

Growinga healthybusiness

since 1978

1102 Bull Street www.BrighterDayFoods.com 912.236.4703

Experience Fine Dining in a Casual Atmosphere at The Oldest Restaurant on Historic River Street.

Fresh Maine LobsterPasture Raised Local PorkFresh Caught Georgia ShrimpSelect Local Organic Vegetables

One North Lincoln St. (Located On Riverstreet) boarsheadgrillandtavern.com 912.651.9660

A Savannah Dining Tradition

FEED“...We all impact a watershed, no matter where you live on this good ocean planet... Your personal decisions ultimately determine the fate of our ocean.”

Cathy J. Sakas, Education Coordinator NOAA Gray’s Reef National Marine Sanctuary

Pictured here: Well FED meets Steve Tootle, local crabber, fisherman, and insurance salesman; while on a fishing trip with Charlie Russo of Russo’s Seafood. -Article on page 33

HoursTues - Thurs 5:30 - 11:00Fri - Sat 5:30 - 12:00

Brunch Sat & Sun 11:00a - 3:00p

(912) 233-000241 Whitaker St. Savannah, [email protected]/sageofsavannah

Opening for Lunch!! Tuesday May15th

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

Service Atmosphere G

astronomy Experience

Purchase Any 1-6 Wines & Receive 5% OffIt’s summer time, so stock up on your favorites!Summer Wines - Check out our Value Vault!

Friday 08.17 5-Courses paired with Wine RSVP REQUIRED

6PM RECEPTION 7:30PM DINNER $70++ per person

Receive 10% Off Gourmet Cheese and Meats*LARGE SELECTION! *WHEN PURCHASING 1 OR MORE LBS.

International Tasting with SPECIAL GUEST

AMBER CHALFIN of UNIQUE WORLD WINES

YOUR WATER FOOTPRINT

WORLD’S WATERSUPPLY

Understandingby Margosia Jadkowski

ENVIRONMENTAL PLANNER - CITY OF SAVANNAH WATER RESOURCES

ESTIMATED

OF THAT 2.5% IS

97.5%Saltwater

70%30%

2.5%Fresh Water

Unavailablein Glaciers,Snow, etc.

Available forHuman

Consumption

When asked, 80% of Americans say they believe they used an average amount of water or less in their daily lives. Beyond being statistically impossible, this goes to show that most of us don’t believe we have a problem with water, or that we contribute to a larger water problem. Water is a difficult resource when it comes to understanding how we use it; it’s more like air than oil. When a gallon of oil is burned, it is gone, at least in a timeframe meaningful for humans. But when we breath in oxygen, and out carbon dioxide, it’s not really using up the oxygen, because it’s always being replenished in a cycle. And those 3rd grade songs about the water cycle have taught us to assume the same is true of water. But if we think about water use as a daily snapshot of all the word’s water, we can begin to see how we may use more than our fair share. In that snapshot, of all the earth’s water, less than 1% is available for human use, with the rest tied up in oceans and ice. Now divide that between all 7 billion of us, not to mention all of the earth’s plants, animals, and ecosystems which depend on the same water resources. Suddenly water doesn’t seem quite as limitless.

While the water we use directly throughout the day may not seem to be a significant amount— a few gallons here to flush a toilet, a few gallons there to cook dinner— we often forget about the water that is used in our name. Everything has a water footprint: the water that was used to produce the product, package it, transport it, and even the water that was polluted in the manufacturing process. In the US the average residential

water use is 98 gallons per person each day. But that is only water that we use directly in our homes and businesses. When the water that is used in our name, to grow our food, produce the magazine in your hands, the clothes you’re wearing, the car you drive, the average American uses 2,000 gallons each day. It is no wonder, that when over 95% of our water use is hidden, from plain sight that so many of us think we are below average, that we are not part of the problem.

All the water that ever

YOUR WATER FOOTPRINTBEGINS ON THE NEXT PAGE

THE GUIDE TOUnderstanding

The need to conserve water here in Savannah is immediate. Regionally we have drawn so much water out of the Floridian Aquifer, our primary drinking water source, that saltwater has started to seep into this 100,000 square mile underground water reservoir. That saltwater is moving toward Savannah’s wells and has already reached our neighbors in Hilton Head, closing half of their wells.

With saltwater intrusion into the aquifer we have begun to turn to Abercorn Creek as a water source. While we will likely depend more on the river in the future, conserving our current sources will always be a more sustainable, and less expensive option than developing new sources. It costs around 78% more to treat our surface water than groundwater, and millions of dollars of infrastructure would be needed to switch completely to using surface water. These are costs what we will all share if we don’t do our part to conserve water now.

The need to reduce the water used in our names is also immediate. According to the National Geographic’s Freshwater Initiative, in 2011 there were 360,000 gallons of clean, safe water for each person on earth for the year. Due to population growth and contamination of water resources, in 2020 that will fall to 120,000 gallons, and by 2050 there will be only be 60,000 gallons for each of us. That may still seem like a lot, but at the current American consumption of 2,000 gallons each day, that is only a month’s supply.

will be, is, right now.

We created this guide to help everyone understand how we use water in our homes, in our food, and in the goods we buy can help us realize our own water footprint. But knowing how much water we use is only the first step—it doesn’t mean much if we don’t act on it. The easiest way is to improve the efficiency with which we use water. Notice the difference between an old toilet and a newer low-flow toilet. By just replacing one toilet, without doing anything else differently, a family of four can save over 16,000 gallons a year, and City of Savannah water customers can get two free low-flow toilets to replace old ones. Beyond making our water use more efficient, we can make behavioral changes. Now that you know how much more water goes into a pound of beef than a pound of chicken, will it weigh into your decision about what to eat for dinner?

Water use data comes from National Geographic’s Water Footprint Calculator and Waterfootprint.org. Visit them online to calculate your footprint!!

The need to conserve water is immediate.

TO TAKE A10 MIN. SHOWEROR FILL A BATH50

What is my Water Footprint?

GA

LLO

NS

You can replace your old toilets (before 1993) with a new

from the City of Savannah! For more info, CALL (912) 651-6943.

6 PER FLUSH ONTOILETS FROMBEFORE 1993

PER FLUSH ONLOW FLOW TOILETS

1.3 GA

LLO

NS

GA

LLO

NS

SAVES A FAMILY OF FOUR16,000 GALLONS A YEAR!

It is simply how much water you use. Water footprints include the water you use directly in your home and water you use indirectly, or that is used in your name, to produce your food, goods you buys, and energy you consume. It includes the water used in production, packaging, and transportation, as well as the water

that is polluted by these processes

AVERAGE PER LOADWASHED IN WASHERSFROM BEFORE 201035 G

ALL

ON

S

Loads per year-Family of 4

gallons per year

SAVE 6,000 GALLONSA YEAR BY SWITCHING TO HIGH EFFICIENCY OR ENERGY STAR

x 35012,250

6,000

REDUCE SHOWERS BY JUST 2 MINUTES & SAVE UP TO 300 GALLONS A MONTH

Residential INDOOR

CALL 311 TO REPORT WATERINGRESTRICTION VIOLATIONS

are

-

EXCESS SPRINKLER WATER OR RAIN WATER WASHESPET WASTE, FERTILIZERS, & PESTICIDES FROM LAWS

ALONG WITH LITER, GASOLINE, & MOTOR OIL INTOSTORM DRAINS AND OUT INTO OUR RIVERS & MARSHES

LB. OF LETTUCEGROWN IN THE U.S.

LB. OF LETTUCEGROWN IN THE CHINA

GA

LLO

NS

GA

LLO

NS

36#3 GA

LLO

NS

It is estimated only 12% ofcorn produced is used for human consumption. Other uses include Ethanol, Cooking Oil, Bioplastics, Grain Alcohol, Fabrics, Commodities High Fructose Corn Syrup & Animal Feed

35 13PERPEACH

GA

LLO

NS146

COMMON “TABLE SUGAR” COMESFROM SUGAR CANE, SUGAR BEET, OR BOTH

GEORGIA’S RANKFOR PEACHPRODUCTION

214LB. OF REFINED

CANE SUGAR

GA

LLO

NS

LB. OF REFINEDBEET SUGAR

109 GA

LLO

NS

40%

Agricultural CROPS & BYPRODUCTS

PER LB. OF CORNABOUT 3-4 EARSOR 2-3 CUPS

PERCENTAGE OFTHE WORLD’S TOTALCORN HARVEST THE

U.S. PRODUCES

SMALLER LOCAL FARMS CAN USE LESS WATER TO PRODUCE THE SAME PRODUCT.

PER GALLON OF MILK1056 G

ALL

ON

S

GA

LLO

NS

1849 GA

LLO

NS

PER LB. OF BEEF

PER LB. OF PORK

THE WATER FOOTPRINT OF 1 LB. OF BEEFINCLUDES THE WATER THE COW DRINKS,WATER USED IN GROWING IT’S FEED,AND IN PROCESSING, PACKAGING, ANDTRANSPORTING THE MEAT

LBS. OF CHICKENNNN

EVERYDAYEGGS

MIL

LIO

N

MILLION

GA

LLO

NS519

24.614

PER LB. OF CHICKEN

31051 FOR

ONEEGGG

ALL

ON

S

Agricultural MEAT & BYPRODUCTS

RUNOFFJust like in your neighborhood, rain and irrigation water carriesagricultural runoff pollution into our waterways. This runoff fromfarms is the leading sources of pollution to rivers and lakes, includingsediment, nutrients, pathogens, pesticides, metals, and salts.

FOR A T-SHIRT650 G

ALL

ON

S

GA

LLO

NS 20802080 G

ALL

ON

S

GA

LLO

NS

GALLONS

ONE PAIR OF JEANSPAIR OF LEATHER SHOES

5 GA

LLO

NS A DAY TO

POWER YOURHOME

TO MAKEA PLASTICWATER BOTTLE

OF BOTTLEDWATER IS JUSTREPROCESSEDTAP WATER

PER GALLONOF GASOLINE

WHICH IS 4 TIMES THE AMOUNT OF WATER IT HOLDS

13

1.540%

Industrial CONSUMER PRODUCTS

PRODUCING ELECTRICITYFROM OIL TAKES 10X ASMUCH WATER AS COAL

ottl d cos s bo

2,000 TIMES MORE

LEARN MORE ON PG. 72

TAKE ACTION!

Watch the documentary, Last Call at the Oasis to learn more about the vital role water plays in our lives, exposing the defects in the current system and depicting communities already struggling with its ill-effects, the film features activist Erin Brockovich and such distinguished experts as Peter Gleick, Alex Prud’homme, Jay Famiglietti and Robert Glennon.

Well FED in cooperation with Participant Media, ATO Films, and Tugg.com present a special one night showing of Last Call at the Oasis, Wednesday, July 25, at 7:30pm.The film will be screened at the Carmike Wynnsong 11 located behind the Savannah Mall. All attendees will receive a free gift bag and be eligible to win one of several door prizes. Stay after the film to socialize with other attendees, various non-profit organizations, and the Well FED family.

LEARN MORE!Scan this QR CODE to get your tickets now!

Understand the “hidden water” cost of what you do every day. Use National Geographic’s Water Calculator to test your true water footprint.

Sign the WATER BILL OF RIGHTS, a statement of principles affirming that all Americans have the right to safe, clean drinking water at replenishable levels.

Choose products with the EPA’s WaterSense label, which indicates that a product is water efficient and is contributing to overall water conservation

Say ‘No’ to bottled water. It takes four times the water you’re drinking just to create the bottle. Plus, you’ll save money. Learn more on pages 72-75!

Visit takepart.com/lastcall to learn more.

1. 2. 3.

4.

5.

Here are a few ways you can start making a difference now

Scan to visit takepart.com

Scan to calculate your

water footprint!

This is a one-time special screening with limited availability. Tickets are $10 each and must be reserved in advance. For more information and to reserve your tickets now, please visit www.wellfedsavannah.com.

by Margosia Jadkowski, EnvironmEntal PlannEr - City of Savannah WatEr rESourCES

T hese days when we hear about fats, oils, and grease clogging something, it’s usually arteries.

But when hot fats, oils, and grease—known as FOG—are poured or washed down the drain in homes and restaurants, they solidify as they cool. This accumulates in our sewer pipes, building up and eventually obstructing the pipe. You probably try to spend as little time possible thinking about what’s inside the city’s sewer pipes, but when they become clogged with FOG and sewage backs up into homes, streets, rivers, and marshes it becomes impossible to ignore. During the most recent incident on June 19th, an estimated 18,000 gallons of raw sewage flowed into storm drains after the sewer was blocked with FOG, mainly from homes, and proceeded to flow into the Kayton Canal, which in turn runs into the Savannah River. Needless to say, this kind of “spill” poses a very serious health and environmental risk. In this case, City of Savannah crews were able to contain the spill before much reached the canal, and water samples show that contamination never reached the Savannah River. For such a serious and potentially dangerous problem, the solution is quite easy and directly in our hands. FOG, including oil, butter, margarine, lard, shortening, meat fats and drippings, food scraps, baking goods, gravy, sauces, mayonnaise, salad dressings,

and even dairy products should be disposed of in the trash rather than down the drain. But in order to dispose of hot oils correctly, let them cool before throwing them away, and contain liquids in old bottles with lids or cans for more solidified oils like bacon grease. Even small amounts can accumulate, so wipe dishes and pans to absorb FOG left over with a paper towel before washing with water. More and more, fryer oil from restaurants and homes is being collected and refined into biodiesel—a solution which protects our waterways and promotes local energy alternatives. Residents

can collect and bring theirs to the Chatham County Recycling Center or the President Street Water Reclamation

Facility. By following these few simple steps in your home you can do your part to

keep sewage in its pipes, out of our waterways, and as out of mind as you’d like it to be.

Dispose F.O.G. by

collecting it in containers before

tossing in the trash.

Don’t Clog with F.O.G.

Everyday 7am

til 10pm

100% fair trade and organic coffee and espresso, house made baked goodies, fresh smoothies

fresh, light fare using local harvest served until 9:00pm

music, poetry, indie films... check website for schedule www.sentientbean.com

free WiFi

located at the south end of Forsyth park, across from the tennis courts

Since 2001

Brewing Coffee and Community

912.232.444713 e. Park Ave.

Savannah, GA 31401

Making it easierfor you to eat

healthier!

JOIN US ! JULY 20thSustainable Dinner SeriesFeaturing Russo’s Seafood

RSVP ONLINE

F ,

.

www.thriveacarryoutcafe.com 912.898.2131 4700E Highway 80E-Whitemarsh Plaza

e Area’s OnlyCERTIFIED GREEN

Restaurant & Catering Service

There's never been a better timeto grow your own food!

912.349.4030 4107 Eighth St. STE. C - Garden City, GA

WWW.SAVANNAHHYDRO.COM

Fresh Veggies, Eggs, Honey, Chicken,

Pork, Beef, Bread, Pasta, Coffee

Baked Goods, Plants, Peace of Mind.

Shopping List:

Simply Savannah Eventsweddings & special occasions

unique, affordable, eco-friendlyevent planning options

912. 596. 7104 simplysavannahevents.com

1106 East 59th St. Savannah, GA 31404

Working with local farmers to provide our members with a growing list of affordable, sustainably-produced food and dry goods for over 4 years. Come join our thriving community and support our local food economy.

www.savannahfoodcoop.com

According to the Savannah Chatham County Metropolitan Planning Commission, almost 59% of domestic water use is used outdoors. Most of that is for irrigating lawns and watering gardens. Agriculturally speaking, it takes approximately 1,075,800 gallons of water per year to feed the average American family. We can relieve some that water use by growing vegetables for ourselves and utilizing water conservation techniques in this process. Rain barrels are easy and inexpensive to make, water retention ponds are labor intensive initially, but hold infinitely more water, and rain gardens are an effective way to trap runoff water right where you need it most.

Follow the simple instructions on the next page to learn how to make your very own rain barrel from a lidded trash can that is easily purchased at local retailers.

here’s what you’ll need:The Spigot & Hardware You'll need a ¾" hose bib spigot (1/2" will work too but with smaller locknut and washer). These have 1” male threads at one end to screw into the barrel and ¾” at the other to attach a standard size hose. You'll also need a 1" galvanized locknut, Teflon tape, superglue and silicone sealant.

The Overflow Valve & HardwareYou’ll need a ¾” brass overflow valve which, like the spigot, has male threads on either end with the outer end able to connect with the female end of a hose (plastic will work too). These are called “male hose MIP adapter ¾ x ¾ x ½” at Lowe’s and #A-665 at Home Depot. You’ll also need the locknut, Teflon tape, superglue, and silicone sealant.

Tools•Drill•1” hole saw or drill bit (or use 15/16” for very secure fit)•Utility knife, Hacksaw, Scissors•Pliers or wrench•Mesh screen for the lid as a filter/mosquito control

LEARN MORE AT SUGACENTRAL.ORG Well FED 25

DIRECTIONS1. Drill a 1” hole with your hole-saw or drill bit, just off the bottom of the container for the spigot assembly. I put mine as low as possible to maximize easy water use. It’s designed to be used with a stand. I use four cinder blocks.

2. Drill a 1” hole an inch or so below the rim for your overflow valve assembly. This hole can go anywhere around the barrel at that latitude. Keep in mind: don’t put it too close to the top (overflow) or too low (lose water storage). I recommend you put the hole 1-3 inches from the lid. Please note: if you’ve got a 2,000 square feet roof and those large downspouts, you may want to get a larger overflow valve.

3. Take utility knife to clean scraps around holes.

4. Wrap the barrel end of the spigot three times around with Teflon tape and then screw in the spigot squarely. It should go by hand.

5. Screw on the locknut and finish tightening by turning the spigot while holding the locknut with a wrench or needle nose pliers. (You may need a second person to turn while you hold or vice versa).

6. Wrap the longer end of the overflow valve with Teflon tape three times and then screw it into the overflow hole by hand or by using a wrench or pliers if necessary. The outside male threads should be able to connect with a standard size hose to divert the overflow.

7. Screw on the locknut as far as possible by hand, then hold locknut while tightening overflow valve with pliers/wrench until it is very tight.

1. 2. 3.

4.

5.

8. Take a tube of all-purpose silicone caulk and apply a bead where overflow valve meets the outside of the barrel.

9. Take a tube of all-purpose silicone caulk and apply where the spigot meets the barrel. Follow drying time directions from the silicone tube.

10. Cut the appropriate sized hole in the lid for your downspout or larger if catching directly off the roof.

11. Place screen on top and glue into place to keep mosquitoes out. If using a downspout, the end of the spout can be wrapped in the mesh as a filter before it is fitted into the hole. The crack around the spout going through the lid can be caulked to keep mosquitoes out. If there’s no downspout to connect to, turn the lid upside-down with the mesh-covered hole in the center of the inverted, concave shaped lid, this will trap more water as it rushes off the roof valley.

12. Using a spare piece of mesh and a rubberband, cover the overflow valve to prevent insects and debris from entering the barrel.

USE: Elevate the barrel on bricks or blocks high enough so that gravity will work for you in moving the water into your garden by hose, or high enough for a watering can to fit under the spigot. Situate the barrel below a downspout or roof-valley.- If using a downspout, cut spout to height of elevated barrel so that an inch or two can be inserted into the barrel, caulk around this opening. A downspout diverter can be used as pictured in the opening page.- Either connect a garden hose or soaker hose to the spigot, or use a watering can to deliver water to your plants.- For more holding capacity, connect several barrels together with the overflow pipe of one leading into the overflow opening of the next one in line.

6/7. 8/9. 10.

11.

12.

There is nothing more relaxing than a lazy canoe trip down one of southeast

Georgia’s moody black water rivers. Highly reflective surfaces mirror other-worldly images of majestic cypress and stately tupelos transforming even the most hyper-tensioned Type A into a mellow, jellied floater. Leaning over the canoe gunwale I swished my hand through the dark warm waters of the mighty Altamaha River. That was Saturday afternoon.

Tuesday I boarded the Joe Ferguson, NOAA Gray’s Reef National Marine Sanctuary’s research vessel, with gear in hand to help with dive ops. The task for the day was to retrieve and replace receivers used in the acoustic fish tagging project, which pick up unique signature signals from tagged groupers and snappers. The study helps Gray’s Reef ’s managers make informed decisions about the protection of the habitats these fish populations frequent. After cruising over relatively smooth seas we arrived at our first location. The water was its normal phytoplankton-rich green. I knew that water I had swished through my hands on the Altamaha the Saturday before most likely had already made its way to Gray’s Reef.

From Land to Sea, Watersheds to Ocean,

Rivers to Reefs

In 2011, Dr. Danny Gleason of Georgia Southern University designed a project to determine the time it would take for water from the mouth of the Altamaha River where nearly 70,000 gallons of freshwater per second empties into the Atlantic to make its way to Gray’s Reef. Danny dumped gallons of a bright red environmentally friendly dye at the Altamaha’s mouth and waited. Before long a Georgia Department of Natural Resources law enforcement vessel approached with lights revolving. Danny had overlooked letting these guys know about the project. A bit red in the face and not from the dye Danny made his apologies and was permitted to continue following the dye. It took two and a half days for the now diluted dye to make its way to Gray’s Reef and it didn’t take a straight route either. It immediately moved southward along Georgia’s short coast and on down Florida’s northeast coast before prevailing easterly winds pushed it northward over the continental shelf and eventually over Gray’s Reef, located approximately 20 miles due east of Sapelo Island’s Nanny Goat Beach.

Written by Cathy J. Sakas, Education Coordinator NOAA Gray’s Reef National Marine Sanctuary

Photos Courtesy of NOAA Gray’s Reef NMS

In studies dating back to 1991, Dr. Jack Blanton and colleagues of Skidaway Institute of Oceanography traced tritium leaking from the Savannah River Site. The tritium proved to be expensive to trace but the researchers found that tritium-laced Savannah River water eventually makes its way over the continental shelf off Georgia after moving southward from its mouth past Georgia’s 16 barrier islands then along Florida’s northeast coast before prevailing easterlies push it back northward over the continental shelf off Georgia and potentially over Gray’s Reef.

Danny’s and Jack’s studies showed that water from the Altamaha River Watershed and Savannah River Watershed make their way offshore after moving southward along Georgia’s short coast and Florida’s northeastern shoreline. Some of the water makes it way to Gray’s Reef - land to sea, rivers to reefs.

From 2000 to 2002 three studies led by Dr. Jeff Hyland of NOAA Center for Coastal Ocean Science investigated the chemical contaminant loads of benthic infauna - the tiny organisms such as clams, brittle stars and worms that live in the sand of the ocean floor. Hyland’s study found that these tiny organisms just visible to the naked eye contained metals, industrial and household chemicals, pesticides and herbicides. His team followed a straight line transect from the mouth of the Altamaha 20 miles offshore to Gray’s Reef. The chemical contaminant loads of these tiny organisms diminished the further from the mouth they were located. The interesting find though is that these chemical contaminants were still detectable at Gray’s Reef and remember the water doesn’t travel in a straight line from the mouth out to Gray’s Reef or could come from another watershed. Some contaminants could come from atmospheric deposition (mercury from coal burning).

Just a few paragraphs back I mentioned Gray’s Reef ’s fish acoustic tagging project. As it turns out several research projects from various agencies use the same equipment array and therefore receivers pick up “visitor” signals. Lemon, bull and white sharks tagged from Delaware south to Miami in other projects have been detected on Gray’s Reef ’s receivers. The ones that really caught our collective attention were the Atlantic sturgeon tagged in the Altamaha River. The canoe I paddled in the Altamaha sports a thwart bent from the impact of a five-foot sturgeon that leaped into my canoe one lazy afternoon, rudely awakening me from my river reverie. Those same sturgeons jumping in the Altamaha and in other coastal freshwater rivers make their way offshore, some to Gray’s Reef. So not only is the water connecting land to sea but sturgeon are also making the case that the watersheds are the great connectors – rivers to reefs, sturgeon from the mighty Altamaha to the underwater treasure trove of Gray’s Reef.

So the bottom line is this. In order to have healthy reefs that provide critical habitat for those big delicious groupers and snappers most of us love to eat, the water that bathes offshore habitats including Gray’s Reef depends on the cleanliness of the water from land that eventually washes over it. Watersheds impact offshore habitats. Healthy watersheds result in healthy reefs and healthy reefs provide healthy habitats for economically important fish. Oh yes, and just in case you were wondering, we all impact a watershed, no matter where you live on this good ocean planet. What you use to wash your clothes and dishes, what you use to wash your car, how often you use your car brakse; whatever your personal choices, your decisions make their way into the ditches that flow into the streams that empty into the rivers that flow to the ocean. Your personal decisions ultimately determine the fate of our ocean. Make Clean Decisions; Your Ocean Depends on You!

For more information about Gray’s Reef and what you can do for your ocean, please visit graysreef.noaa.gov. Well FED 29

Whether you’re a local or a visitor, Charlie Russo Jr. is the type of Savannahian you hope to meet someday. As friendly as a smile, he’s a charming storyteller, an engaging man with his melodic coastal drawl. And as the modern-day face of Russo’s Seafood, a family-owned seafood retailer and wholesaler since 1946, he’s as valuable a resource for local knowledge as any walking tour or downtown trolley.

Mr. Russo said for us to be there at 7 a.m. Sharp. We arrived at the Skidaway boat ramp, scanning the parking lot for our host’s truck. He was already waiting for us, on the water’s edge in his 17-foot whaler. We grabbed our provisions and headed over to meet him. After hellos and handshakes, we made our way onto his boat, undid the mooring ropes, and Russo started the engine to begin our early-morning journey.

As a matter of necessity and routine, Charlie Russo is a morning guy. He’s usually up before the crack of dawn, on his feet and ready for the day by 5:30 a.m. He’ll eat breakfast, sometimes a “piece of fish between some toast,” and then he’s off to the store -- Russo’s Seafood on Abercorn Street -- by 6:30. Before Russo’s opens each morning at 8 a.m., there’s work to be done. A group of morning workers, including some of his family members, join Russo for the ritualistic morning prep. The refrigerated display wells are filled with fresh ice, deliveries are made and received, and fish must be filleted, prepared and wrapped for sale.

The water, as still as a mirror, looked like it could go on forever. The sun was already out, but on the first day of the summer, we’d still have a few hours before it would reach its midday swelter. As the outboard motor pushed us quickly away from dry land, you could see the majestic natural beauty of these local waters. In the distance on both sides of the boat, spires of marsh grass swayed gently in the early morning breeze. Passing through channel markers, Mr. Russo gestured to points of interest, their names familiar yet still distant on the horizon. “There’s Burnside Island.” ... “There’s the Moon River.”

The original Russo’s opened off Waters Avenue in 1946, or 31st and Waters Lane, to be exact, where his father Charlie Sr. and mother Antoinette first started the family business. It was the 1930s, and Charlie Sr. had a choice between an opportunity at the post office versus the fish business. Looking for security, he chose a postal career and was later drafted into service as a clerk during the war. Upon returning from the war, Charlie Sr. (or ‘Daddy,’ as Charlie calls him) began to learn the seafood business from Mr. Rayola. Charlie Sr. had a knack for the work, and Mr. Rayola eventually made him the store’s manager. Eventually, an opportunity for Mr. Russo to have his own space presented itself in the lane behind Connor’s supermarket on Waters.

“It started with humble beginnings on Waters,” Russo recalls. “I remember being a six-year old boy filleting flounder.”

The business grew, establishing a foothold in Savannah’s thriving seafood industry. Russo’s Seafood eventually moved to a space twice the size at Abercorn and 40th, where it has been in business continuously for the last 40 years.

Our first stop was with Steve Tootle, an insurance salesman, a local crabber and Charlie’s friend. Charlie seemed to know Tootle’s usual spots, and it wasn’t long before we found him. As we arrived, Tootle was filling his crab trap with bait, and then let it drag in the water. When he pulled it up, you could see the iridescent blue crustaceans, mostly female. Those big enough to eat went into a wooden bushel on the boat. Tootle then repeated the process, one he’d been doing for about 20 years, selling his daily bounty to local seafood shops and restaurants.

“I never knew what I was going to do for a living,” recalls Charlie, who graduated from Benedictine in 1961. “Coming up as a kid in the family business though, you always had that to fall back on.”

After Benedictine, Russo decided to take a trip with some buddies out to the northwest, one of those quintessential coming-of-age adventures.

Well Fed writer David Gignilliat and creative director Whitney Johnson spend a morning out on the local waters with Charlie Russo Jr., owner of Russo’s Seafood.

32 Well FED

By David Gignilliat

A Fisherman’s Tale

To Ketchikan, Alaska, to be exact, where Russo had heard he could find profitable work at one of the pulp mills. As the trip’s date approached, the group of guys slowly became a group of one; just Charlie himself. No matter, he’d still go, he thought. After saving enough money, he took a Greyhound bus from Savannah to Seattle, and then on to Alaska. As luck would have it, when he got there, the pulp mills were on strike. There he was, 4000 miles away from home, his plans seemingly shot. Undeterred, Charlie went to the local employment agency and found work on a salmon boat.

Mr. Russo’s boat housed six fishing poles, and as we found a suitable spot to anchor, he grabbed three rods. Charlie, by far the expert on this trip, was the bait man for the day; hooking pieces of raw shrimp and whole squids for our attempts at bigger catch. He put out a bucket of chum, a frozen block of ground fish bones and guts, to prime the waters. Thirty minutes later, the frozen chunk was all but gone, just an oily slick of its fish essence left behind.

Russo’s has long been a fixture of the Savannah seafood scene. As a supplier to many local restaurants (including Elizabeth’s on 37th), its bona fides as a local retailer and wholesaler are without question. Its shrimp are from Georgia, and its bushels of oysters are from the nearby May River courtesy of the Bluffton Oyster Company.

-Continued on the next page.

“The seafood business is all about loyalty.”

They continue to offer a wide variety of seafood, including crab, tuna, flounder, grouper and whiting. Russo’s wife, Clara, works in the store, and other family members often pitch in too. It’s the type of place where customers can have their fish filleted for them, chat with the Russo family or leave with a time-tested recipe or two.

“We do an excellent job in terms of quality and service, so it would be rare to not have someone stay with us,” says Russo. “The seafood business is all about loyalty,”

There is a certain repetitive simplicity to fishing. Rig the bait. Cast the line. Wait. Wait some more. Feel a tug or a nibble. Reel it in. See what you caught. Or didn’t catch. Repeat. It is an activity that rewards the patient, the consistent, the not-so-instantly gratified. Though most of the time we were not successful, we kept putting the line out there. And waiting. A few baby sharks, including a bonnethead, find our lines. The native whiting, tripletail and sunfish remain elusive. Charlie guides us to another spot, about 500 yards past another channel marker. Finally, a lone whiting finds one of our lines. A small victory, one of many quiet virtues of the day.

In 2012, Russo’s faces new challenges, especially from government regulation and catch restrictions, which have in some cases forced him to find outside suppliers despite plentiful local waters. The obstacles also trickle down to other participants in the local seafood microeconomy (shops, suppliers, equipment, etc.), who must balance fuel costs, supply and price with an increasing public demand for authentic “local” product.

“The red snapper, the grouper, those things we’ve depended on for years, the government has just stopped [the local suppliers] from catching. It has really hurt us,” he says. “Every time you turn around, the government has a restriction here, a restriction there. There are solutions here for us to help our local economy, but the government just keeps squeezing us down.”

On the way back to the boat ramp, we spy a passel of wild hogs roaming the mud and marsh on nearby Green Island, a private enclave. Closer to shore, we watch a dolphin crest in and out of the water. Among the friendliest of all mammals, it’s a treat to see them swim so closely to the boat. As our trip concludes, we thank Mr. Russo for the adventure, say our goodbyes, and step back onto land.

Russo’s also finds its modern-day competitors are not just local seafood depots, but also the sprawling seafood aisles of the area’s big-box grocery store chains.

“You know, as fancy as the supermarkets are, I think you still can’t beat our quality and selection,” he suggests. “It’s all that pride and goodness that keeps us going.”

Russo’s Seafood is located at 201 East 40th Street, and is open Monday through Saturday, from 8 a.m. to 530 p.m. For more information, you can call the store directly at 912-234-5196, toll-free at 866-234-5196 or visit the website at www.russoseafood.com.

34 Well FED

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There is no doubt about it; the Savannah River is the lifeblood of our communities.

She stretches over 400 miles, forms the state boundary between Georgia and South Carolina, and drains more than 10,000sq miles of land. Her reach is almost perfectly cut in half, the top half largely lakes, including Thurmond, the largest lake east of the Mississippi. Her bottom half is free flowing and largely industrial. Where she meets the ocean, sits the 4th biggest port in the United States.

The Savannah binds those of us relying on her waters, making us reliant on those above us to care for the water before it reaches us, and those below us reliant on us to make sure we are being responsible as well.

Our economies are inseparably tied to the river, our drinking water comes from her, and for many of us her waters supply us with our recreational activities.

Without her we wouldn’t be here, and making sure she stays healthy and clean is not only the right thing to do, it is unquestionably something we must do, our health and our economic health rely on it.

In just one day, The Savannah supplies over 1.4 million people with fresh drinking water, receives and dilutes over 18,000 tons of waste from industries and municipalities, and carries over 7000 containers through her port. River dependant businesses and cities have supporting companies and industries, which are dependent on their services and products. Cities like Savannah, and now Hilton Head and Bluffton are ever increasing their dependence on the Savannah River due to the loss of the fresh aquifer water.

Being at the end of a 400 mile river it is extremely important that those upstream protect the resource as much as they can, and in turn it is just as important that Savannah respect the needs of those upstream when considering major changes in its varied uses of the river, such as deepening the harbor.

With each major river user there are a number of supporting businesses reliant on their success, such as the trucking company transporting our exports to the port. The Savannah is used for such a broad spectrum of uses, and a balance must be kept to ensure all needs are being met adequately. We are now seeing what happens when the river isn’t kept adequately, and why we must make river health a top priority.

-Continued on the next page.

by Tonya Bonitatibus, Executive Director, Savannah River Keeper

Why saving the Savannah makes dollars and sense..

Well FED 37

It’s cheaper to treat clean water. One of the greatest things about a river is its ability to clean itself. A river’s wetlands and swamps serve as filters, its ground water recharges push in clean water, and the bugs, plants and fish eat and filter out pollutants. The longer a river flows, the cleaner it can become, and clean water is cheaper for all of us to use.

Our industries rely on the river to dilute and clean their waste, and we rely on the river to supply us with healthy and safe drinking water. Much of the pollutant load into the river does come from “point sources” such as the industries, but a large percentage of the pollutants that enter our waterways come from “non-point” sources such as runoff from our roadways, storm drains, or backyards. This cocktail of pollutants not only can detract significantly from the health of the river, it is in direct contrast with the filtering and cleaning effect non-developed land has.

By ensuring that we are doing what we can to reduce the negative effects of our run-off we are helping keeps the costs of water treatment down, allowing the industries the ability to use the waste load they need while ensuring the health of our waterways for all to enjoy. The industries are trying to do their part to ensure the health of the waterways; we must all make sure we are doing what we can as well.

The Savannah is a public resource; she belongs to all of us, and with ownership comes responsibility. Many of us work at the many industries or port, and or their supporting businesses, that rely on the Savannah for their water and waste dilution, all of us rely on her water for our homes.

The Savannah River is the 4th most toxic in the United States because of overuse, and better science. It is vital to our economy that no one use more than their fair share, and that they return what they use much as how they found it.

A healthy river is the cheapest to consume and use. We own the river; we should take pride in her and realize how important her health is to our lives. It is up to all of us to protect her.

Do it for our economy, do it for our health, and do it for our beloved Savannah River!

Savannah Riverkeeper is a non-profit organization whose mission is to serve as the primary guardian of the Savannah River striving to respect, protect, and improve the entire river basin through education, advocacy, and action. We are a 501c (3) non-profit organization funded by individuals and foundations who share our commitment to creating a clean and healthy river that sustains life and is cherished by its people. Please visit our website at www.Savannahriverkeeper.org to learn more and please consider becoming a member today!

Maps. Details. Descriptions.

New Listings

pg. 51

Dining Guide

eatPictured here:Blowin’ Smoke continues to burn up Savannah with some classic barbecue dishes. -Get their recipe on page 46.

The Seasonal ChefRecipes by Savannah’s Top Chefs

using Local & Seasonal Ingredients

My inspiration behind creating this seasonal dish was that

I wanted to provide readers with a recipe that is relatively easy to prepare and quick (taking less than 20 minutes). For the ingredients, I called Steve, Who runs the Local Farm Bag - a company which Steve was delivering my very own brown paper bag filled with fresh vegetables like squash, onions, grape tomatoes right to Circa 1875. The dish I created is composed entirely from the Farm Bag’s contents with the addition of only a few items. After attending the Forsyth Farmer’s Market on Saturday, I had some local Chanterelle mushrooms delivered. Although I produced this dish in my kitchen at Circa, this is something I make in my kitchen at home on the occasional Sunday. All you will need are the ingredients, a hot grill, a cooking sheet, a sauté pan, and a pot for boiling water.

Grilled Yellowfin Tuna over Roasted Provencal Summer

Vegetables

by Chef David Landrigan,Executive Chef, Circa 1875

with Fresh Basil and Toasted Almond Pesto

1) Preheat oven to 400 degrees, heat up the grill, and get some water boiling.

2) VEGGIES - Take all of the vegetables not including the herbs, mushrooms, and garlic and dice them, they should be roughly the size of a nickel. Toss these with 2 Tbsp of olive oil, some salt and pepper and seasoning of your choice. I used Herbs de Provence (a French herb blend) with lavender. If you would like to use Herbs de Provence and can’t find it at a regular grocery store, you will find it at The Spice and Tea Exchange on Broughton Street or the Salt Table on Barnard Street. Place them in the oven for about fifteen minutes.

3) TUNA - rub it with a little oil and sprinkle both sides with salt and pepper. Depending on the degree of doneness you prefer, put a couple of grill marks on the filet, for medium rare I suggest you sear it for about 2-3 minutes per side and then let it rest, give it 2-3 minutes before plating. By this time you should be pulling the roasted vegetables out of the oven.

4) MUSHROOMS - Since this dish is classically done in one large batch, a heartier mushroom such as a Button or Portobello mushroom can be roasted with the rest of the veggies but with the Chanterelle which were more delicate, I wanted to sauté them in butter and garlic and add them separately. Get some butter working in the saute pan (medium-medium high heat) then add garlic, anchovies, mushrooms and capers. Sauté these until the mushrooms are nice and golden brown. Deglaze with the white wine and toss them in with the roasted vegetables, add some butter. This recipe can be made in family size batches with no fuss and grill as much tuna as you would like.

5.) PESTO –In a large pot filled halfway with water lightly salted, bring it to a boil. Add Basil leaves and spinach and let it blanch for 10-15 seconds. Remove and place the greens in an ice bath. Drain all the water and place in a food processor with about 2 cloves garlic, 3 tablespoons almonds, and begin to process. Slowly drizzle olive oil into the processor, using about ¾ of a cup or to your desired consistency. Season the pesto with salt and pepper and taste.

6) PLATING - Place a layer of roasted vegetables on the plate, tuna on top of that, a top with a few Chanterelle mushrooms. Hit it with some chopped parsley, drizzle some pesto across the tuna, and you’re done

7oz Yellow Fin Tuna Steak

2 medium size Onion

2 medium Yellow Squash

2 medium size Zucchini

3 medium Carrots

1 pint Grape Tomatoes

1 Leeks

4-6oz Mushrooms (Chanterelles)

8 cloves Garlic

4 filets chopped Anchovies (optional)

¼ cup Capers

4-6 Tbsp Butter

1 cup Olive Oil

1 cup White Wine

2 cups chopped Basil

2 cups chopped Spinach

1/2 cup toasted Almonds

Ingredients

Directions

To taste Chef David’s other delicious creations, you can visit him at Circa

1875 which is located at 48 Whitaker Street in Downtown Savannah.

To learn more about the restaurant , check out their listing in the Well FED Dining Guide or visit them online at

www.circa1875.com.

BarbeCuethere’s fire... Where there’s smoke,

Barbecue, as we all know it, is a staple of southern food and a favorite tradition. Often served with

a side of sauce under your nails, sticky fingers and food stained tee-shirts, that smoky delicious flavor is something most Americans just can’t get enough of; especially if it comes from the award winning restaurant, Blowin’ Smoke BBQ in downtown Savannah.

Since its grand opening in 2008, Blowin’ Smoke has already been the winner of multiple awards including; best new restaurant, best outdoor dining, and most importantly, best barbecue- which they won two years in a row.

Chef and Pit Master, Todd Huskey got his start in the restaurant business at a steakhouse called “The Butcher Shop” along with his brother Brian. Brian now co-owns Gaslight Restaurant Group, which includes Blowin’ Smoke BBQ, and several other Savannah staples, together with his wife and partner Jennifer Huskey. Having “meat” on his mind since settling into Savannah in 2006, Blowin Smoke was the logical progression for Todd and the Huskeys when they decided to add another great dining spot to their restaurant repertoire. The restaurant has been a success from the start and become a much-loved institution for Savannah residents and visitors alike.

The famous BBQ is of course the main star at Blowin’ Smoke and starts with sourcing the right meat, no cutting corners or hurry here; We all know that great BBQ needs time and dedication if not the whole process is compromised. After curing the selected meats for a specific time, the distinct Blowin’ Smoke (secret) rub, containing a special selection of spices and herbs, is applied. From there the pit-master slow cooks each piece at a toasty temperature anywhere from two to 12 hours depending, by using the smoke from pecan wood logs to put the finishing touch on his award winning masterpieces.

In spring of this year, Todd revamped the menu to feature not only Blowin’ Smoke’s signature hand pulled pork and ribs, but to also give customers’ a taste of Savannah’s proximity to the open water with a fresh seafood selection that includes fried shrimp and crab cakes. There is something for all palates on the lunch, brunch and dinner menus, but Daily Special offerings help to meet and exceed customers’ expectations.

Blowin’ Smoke is also a great destination for outdoor dining enthusiasts and those who just prefer a casual and relaxed atmosphere; the beer-garden style outdoor patio is covered but refreshingly open and breezy. Dining on the patio is a family and group favorite and even has a logo emblazoned game of corn hole to entertain the kids or lighten your mood. For LIVE music lovers, you can get your dose of up close and personal performances while enjoying a cold Sweetwater 420 from the large craft beer menu of carefully selected and approved brews. Blowin’ Smoke’s inviting venue hosts weekly performances and many alternative music events, which has made it a preferred destination for live music in the Low Country, including being a focal point of The Savannah Stopover Festival.

Barbecue lovers, families, music enthusiasts, beer aficionados, and outdoor diners alike, Blowin’ Smoke has a little something for everyone with their changing weekly specials, attractive prices, and outstanding quality. For those of you who aren’t exactly “pit masters” and are looking to enjoy a well -cooked BBQ in your own backyard, Blowin Smoke offers all menu items to go, including BBQ by the pound, sides such as Collard Greens and Mac N Cheese by the pint and quart, and even a whole smoked turkey or pig if you desire.

So, unless you plan on keeping your white tee-shirt and your fingers clean, you can’t go wrong with Blowin’ Smoke BBQ. Owners Jennifer and Brian Huskey “thrive on creating welcoming, customer friendly spaces that attract locals and visitors,” and boy do they do their job well. Stop in this summer to enjoy the tastes, sounds, and atmosphere that makes this BBQ joint so special and we’re sure you’ll come back again for seconds.

The Gaslight Restaurant Group also includes Abe’s on Lincoln, B. Matthew’s Eatery, and Blue Turtle Bistro, and each offer a different atmosphere and menu selections to meet the delights of a variety of palates.

Blowin’ Smoke is located at 514 MLK Jr. Blvd. Contact them at 912-231-2385 or online at:www.blowinsmokebbq.com

turn the page for the Baby back ribs recipe! Well FED 47

48 Well FED

Directions:- With a sharp knife, score the membrane (known as “silver skin”) located on the underside of your rack of ribs-Submerge ribs in the brine for 24 hours-Preheat smoker or oven to 220 degrees Fahrenheit-Remove from brine and apply rub generously to both sides of each rack of ribs-Load ribs into your smoker and allow them to cook for 3 ½ hours or until tender-Once tender, remove from smoker and let the ribs rest for ten minutes

Dry Rub Recipe:1 Teaspoon of Black Pepper

1 Teaspoon of ground Cumin 1 Teaspoon of Coriander

1 Teaspoon of Garlic Powder1 Teaspoon of Onion Powder

1 Teaspoon of Dried Thyme1/2 Teaspoon of Cayenne

1/4 Cup of Brown Sugar1/8 Cup of Paprika

Brine Recipe:4 cups of Cider Vinegar1 cup of Kosher Salt1 cup of Sugar4 quarts of water-Bring the first three ingredients to a boil and simmer until they are well incorporated (5-10 minutes)-Then combine the water to the vinegar mixture, and voila, you have brine

Blowin’ smoke’s baby back ribs

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

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Dining Guide

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tem

pora

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mer

ican

and

Eu

rope

an fa

re. R

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men

ded.

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: 6pm

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m, L

oung

e op

ens

at 5

pm.

912.

234.

3111

123

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roug

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$$-$

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fine

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ance

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esh,

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anic

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912.

232.

7899

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fare

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ste

of H

eave

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l.”Tu

: 11:

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, W-S

a: 11

:30a

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912.

495.

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the

ws

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ther

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spire

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enu

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avan

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u. B

runc

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pm

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912

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9

32

5 E.

Bay

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B8A

Bay

ou

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ing

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and

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r. O

pen

for

over

20

year

s. Li

ve m

usic

eve

ry n

ight

at 9

pm. P

ool &

Dar

ts

in u

psta

irs b

ar.

M-S

a: 11

am-3

am, S

u: 1

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m 9

12.2

33.6

411

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rcor

n R

amp

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elf

ord

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al d

inin

g in

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ell a

ppoi

nted

hist

oric

bu

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g. N

atio

nally

acc

laim

ed m

enu

feat

urin

g ce

rtifi

ed A

ngus

bee

f ste

aks

and

fres

h se

afoo

d. D

aily

Spec

ials

.M

-Sa:

11am

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, M-S

a: 5p

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, Su

. Bru

nch:

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30am

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$$ -

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C3

912.

233.

2626

31

5 W

. Jul

ian

St.

A

912.

231.

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lvd.

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win

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mo

ke

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Q

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tern

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dwic

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e se

lect

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M

usic

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6:3

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z on

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1am

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enu

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ted

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City

Mar

ket.

M-T

h: 1

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, F-S

a: 11

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,

Su

: 12p

m-9

pm

912.

236.

7133

22

4 W

. Jul

ian

St.

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2A

Bo

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ther

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cate

d in

a r

esto

red,

hist

oric

cot

ton

war

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use

over

look

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the

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nnah

Rive

r.M

-Th:

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m-1

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, F-S

a: 11

am-1

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2:30

pm-1

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912.

651.

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: 7am

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am-4

pm

912.

443.

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202

E Br

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8A

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gers

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men

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912.

231.

0986

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um

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elfa

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912

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spec

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ay N

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912.

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orga

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ved

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fun

&

inno

vativ

e sp

ace.

Child

ren’

s m

enu

optio

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Su-T

h: 5

:30p

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-Sa:

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$$-$

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12

912.

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102

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pher

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vent

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enu

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912

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u: 1

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12.2

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557

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-Su:

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912.

721.

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00 D

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26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

H i sto r ic D i st r ictBB

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Sea

food

, Bu

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ndw

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54 Well FED

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cos

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912.

236.

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30

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-Sa:

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912.

495.

0705

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t.

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Map on pg. 52

McD

on

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tions

. Fa

mou

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r ni

ghtly

kar

aoke

M-S

a: 8a

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u: 8

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$$G

6

912.

233.

6136

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1 E.

McD

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A

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entic

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te

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kfas

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cal s

eafo

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: 7am

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A

Cla

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ctio

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rd

dine

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M-F

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912.

233.

0402

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ffere

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aria

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912

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.

M-F

: 7am

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912

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131

W. R

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912.

234.

1971

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t.

H9

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mer

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lect

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M-F

: 6am

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113

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pm,

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2.79

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00

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W B

ay S

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tr

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onal

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eric

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cotti

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M-S

a: 11

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u: 1

2pm

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912.

239.

9600

3

11 W

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gres

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.

AD

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u in

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rary

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912.

232.

7118

3

15 W

. Con

gres

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.

$$-$

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3A

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Cont

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pher

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enu

utiliz

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sona

l se

lect

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u: 6

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912.

790.

9000

1

110

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P6A

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vin

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mer

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ish fa

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u: 1

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912.

233.

9626

1

17 W

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B4L

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-Sa:

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912.

233.

2600

1

02 C

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J.J.

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912.

944.

4343

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lect

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pm

912.

236.

7494

12

2 E.

Lib

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: 4-1

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m-1

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Sa: 1

1am

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, Su:

12-

11pm

912.

231.

0100

9 D

rayt

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t.

A$$

C7

Co

ng

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oci

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Men

u of

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trad

ition

al

Amer

ican

fare

suc

h as

cal

amar

i, bur

gers

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win

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iatio

n of

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dwic

hes

Ope

n Ev

eryd

ay 1

1am

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912.

238.

1985

41

1 W

. Con

gres

s St

.

D2

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He

nry

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est

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ran

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Stan

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nch

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oup

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r (M

-F:

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), Wee

kend

Bre

akfa

st B

uffe

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a-Su

: 6:3

0am

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:30a

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912.

232.

6628

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Dra

yton

St.

C7

$

Max

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ll’s

Casu

al in

timat

e at

mos

pher

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tern

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ly in

spire

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all p

late

fare

and

des

sert

s. Ex

tens

ive w

ine

and

drin

k lis

t.Tu

-Th:

4:3

0-12

am, F

-Sa:

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, Su

: 11:

30am

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0pm

912.

349.

5878

109

Jeffe

rson

St.

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3AFli

pF

lop

Tik

iBar&

Gri

ll

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land

set

ting

with

spa

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atin

g an

d ba

r. A

fusio

n of

trad

ition

al a

mer

ican

an

d isl

and

sele

ctio

ns, s

ervin

g gr

assf

ed

burg

ers

and

past

ured

por

k.M

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se S

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se91

2.23

3.56

00

1

17 W

hita

ker

St.

D5

$ -

$$A

OVER

70

DIF

FER

ENT

BEER

S D

AIL

Y SP

ECIA

LS

A SAVANNAH TRADITION FOR OVER 75 YEARS!

HA

PPY H

OU

R M

ON

DA

Y-FR

IDA

Y 4 TO

7PM

SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR

301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH

Fresh, Local, Grassfed Burgers

Downtown,117 Whitaker St. (912) 233-5600

Pasture Raised Pork, Jerk Chicken, BlaBeans aRice, Cheesecake by Form Local Georgia Shrimp, Sweet Potato Salseor Mango Puerto Rican Sandwiches, Tacofakfjal f asfkaja fal fjalsf a f alfjalf af ajfalf af Fresh Green Salads, Frozenalfaf ajflakf afkljlkafkajfla f af alfjlasMargaritas, Cold Beer, falsjf jfalfj ajf falkjfalj alfkajflaf aflSoup of the Day, Tacoajflajfajfakflasfj ajflajflafa ajf af ajChicken on a Stick ajflajfa fjalfjalf ajflajflka afjkChicken on a Stick ajflajfa fjalfjalf ajflajflka afjk

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

A

Map on pg. 52

Sap

ph

ire

Gri

ll

Fine

ly ap

poin

ted,

intim

ate

atm

osph

ere.

Serv

-in

g co

ntem

pora

ry s

elec

tions

with

Am

eric

an

and

Euro

pean

influ

ence

s.Su

-Th:

6pm

-10:

30pm

, Sa

: 5:3

0pm

-11:

30pm

912.

443.

9962

1

10 W

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ian

St.

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Th

e S

pare

tim

e

Nea

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tyle

piz

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cont

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rary

lig

ht b

ar fa

re. C

raft

beer

and

alc

hem

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cock

tails

ser

ved

in a

con

tem

pora

ry s

ettin

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: 5pm

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h-Sa

: 5pm

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6 M

LK Jr

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d.

$C

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bd

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dog

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ts o

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inal

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nd ta

sty

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ings

with

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usta

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nds

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lads

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fala

fel a

lso.

M-S

a: 11

am-9

pm

912.

790-

5050

5

W. B

roug

hton

St.

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ble

Fare

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oric

set

ting.

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u fe

atur

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lly in

spire

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lect

ions

with

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opea

n in

fluen

ces.

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h: 5

:30p

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pm,

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: 5:3

0pm

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30pm

912.

443.

3210

321

Jeffe

rson

St.

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A

Old

e P

ink

Ho

use

Wel

l app

oint

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istor

ical

set

ting.

Exte

nsive

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ine

List

, Sea

sona

l men

u fe

atur

es s

eafo

od

and

sout

hern

fare

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-M: 5

pm-1

0:30

pm, T

u-T

h: 1

1am

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30pm

F-

Sa: 1

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AC

8

912.

232.

4286

2

3 A

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St.

Six

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nce

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b

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ith c

lass

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istor

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rope

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pub

fare

and

spe

cial

ties.

M-T

h: 1

1:30

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:30a

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1:30

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10pm

912.

233.

3156

2

45 B

ull S

t.

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6A

Sk

yle

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stau

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of t

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sic A

mer

ican

cui

sine

mix

ed

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n se

lect

ions

as

wel

lM

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1am

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pm-9

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pm-1

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912.

232.

3955

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St.

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al e

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5

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443.

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on

th

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mia

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otel

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ther

n co

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g br

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ast,

lunc

h, an

d di

nner

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-Su:

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5

10

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B5A

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r S

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al c

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lect

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of s

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aw b

ar fe

atur

ing

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h: 5

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pm

912.

232.

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411

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iver

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Riv

er

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use

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men

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hom

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and

des

sert

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istor

ic

casu

al s

ettin

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-Th:

11a

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, F-S

a: 11

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: 11:

30-1

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912

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25 W

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er S

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ta, s

alad

s, an

d st

acke

rs. “

Hom

e of

the

orig

inal

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cken

fing

er.”

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h: 1

1am

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ther

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bian

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xten

sive

win

e m

enu.

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u: 1

1am

-4pm

, Su-

Th:

4pm

-10p

m,

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: 4pm

-11p

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12.7

21.1

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1

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t.B6A

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Tu

bb

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view

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u fe

atur

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mer

ican

fare

and

se

afoo

d.M

-W: 1

1-10

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h-F:

11a

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: 9am

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u: 9

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t.

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A

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ke

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nize

d ca

sual

lunc

h di

ning

. Cl

assic

sou

ther

n ho

me

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ing

serv

ed fa

mily

st

yle a

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red

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es

M-F

: 11a

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107

W. J

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Sta

rfish

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iona

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y ar

ts tr

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ng

prog

ram

and

res

taur

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help

ing

indi

vidua

ls w

ork

tow

ard

self

suffi

cien

cy. D

inin

g he

re

mak

es a

diff

eren

ce in

the

loca

l com

mun

ity.

M-F

: 8am

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711

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road

St.

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12

So

ho

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uth

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Sund

ay b

runc

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enu

sele

ctio

ns in

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e sp

ecia

lty s

andw

iche

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s-se

rts

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mor

e.M

-Sa:

11:3

0am

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, Su:

11-

4pm

912.

233.

1633

12

W. L

iber

ty S

t.

A$

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Te

mp

era

nce

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n 7

days

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Ope

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eric

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rary

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sine

serv

ed in

a h

istor

ic, y

et c

asua

l, ups

cale

en

viron

men

t. F

eatu

ring

loca

l tas

tes

in th

e fa

rm-to

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e tr

aditi

on.

Mo

on

Riv

er

Bre

win

g C

o.

Casu

al c

onte

mpo

rary

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osph

ere

serv

ing

ecle

ctic

Am

eric

an fa

re. L

arge

bee

r se

lect

ion

with

hou

se b

rew

ery.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

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m, S

u:

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-11p

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Cont

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eric

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al, y

et

refin

ed tw

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men

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-Th:

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pm, F

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-3pm

912

.233

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2

41 W

hita

ker

St.

D5

A$$

Ro

ly P

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Casu

al e

xpre

ss s

ettin

g. Ex

tens

ive s

elec

tion

of

wra

ps, s

andw

iche

s, so

ups,

and

sala

ds.

M-F

: 10a

m-5

pm, S

a: 11

am-5

pm

912

.233

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2

1

14 B

arna

rd S

t.

$D

4S

hri

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Fac

tory

Casu

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ne d

inin

g se

tting

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ious

men

u ite

ms

prep

ared

at t

able

. Ext

ensiv

e se

afoo

d se

lect

ions

.M

-Su:

11a

m-1

0pm

912.

236.

4229

3

13 E

. Riv

er S

t.

B10

$$A W

ild

Win

g C

afe

Casu

al A

mer

ican

set

ting.

Serv

ing

larg

e se

lec-

tion

of w

ings

and

Am

eric

an fa

re.

Su-T

h: 1

1am

-2am

, F-S

a: 11

am-3

am

912.

790.

9464

2

7 Ba

rnar

d St

. C4

$A

56 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 52

Ca

fes

swee

ts

Bak

erie

s

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Le

oci

’s T

ratt

ori

a

Inte

rnat

iona

lly in

spire

d Ita

lian

men

u se

lec-

tions

. Spa

ciou

s ou

tdoo

r pa

tio a

nd b

occe

bal

l co

urt.

M-F

: 11a

m-u

ntil,

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u: 1

2am

-unt

il

912.

335.

7027

60

6 A

berc

orn

St.

L8A

$$M

ell

ow

Mu

shro

om

Casu

al e

clec

tic a

tmos

pher

e m

atch

es th

e ec

lect

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enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

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-Sa:

11am

-10:

30pm

, Su

: 11a

m-1

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912.

495.

0705

1

1 W

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erty

St.

H5

A$$

Scr

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i’s

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lect

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asua

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ning

atm

osph

ere

with

out

door

pat

io

seat

ing.

M-S

a: 12

pm-1

0pm

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12p

m-8

pm

912.

236.

2744

5

13 E

. Ogl

etho

rpe

Ave

.

F10

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M-S

a: 11

am-1

1pm

, Su:

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m

Co

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Tra

tto

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Trad

ition

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alia

n m

enu

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erve

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an

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and

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al s

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g.

912

.232

.272

0

44 M

LK Jr

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d.

D1

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Vin

nie

Van

Go

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sty

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arge

men

u se

lect

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rved

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cas

ual e

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tic a

tmos

pher

e.

M-T

h: 4

pm-1

1:30

pm, F

-Sa:

12pm

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2pm

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30pm

912.

233.

6394

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7 W

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an S

t.

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Yo

ur

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ead

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-Th:

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m-9

pm,

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: 11

am-1

0pm

912.

234.

2433

1

10 W

Bry

an S

t.

$C

4A

Sm

oo

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Rela

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osph

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feat

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g lo

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ork.

Publ

ic c

ompu

ters

and

wifi

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-F: 9

am-6

pm, S

a: 10

am-6

pm,

Su: 1

0am

-4pm

912.

231.

8100

1

43 B

ull S

t. F6$

La’

Be

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Froz

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gurt

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lf-se

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with

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e se

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of to

ppin

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ree

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.

M-S

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912.

233.

1900

22

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: 12p

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pm

912

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4

19

Jeffe

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St.

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3

Se

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osph

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men

t.M

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912.

232.

4447

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E. P

ark

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Tw

ist

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912.

816.

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Gal

lery

Esp

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ks

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fare

.

M-F

: 7:3

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a-Su

: 8am

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912.

233.

5348

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34 B

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t.

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6

Harr

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mp

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mer

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nch

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-Sa:

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:30p

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233.

6400

102

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ty S

t.

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7

Th

e T

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om

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pher

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ll af

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erva

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r af

tern

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M-S

at: 1

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h se

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11:

30am

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912

.239

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26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu


Vegetarian Options A

Begi

nnin

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Map on pg. 52

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apan

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lect

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pen

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912.

234.

9300

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-Th:

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912.

233.

8899

11

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LK Jr

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Ru

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tions

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912.

231.

6667

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7 W

. Bro

ught

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t.

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$$A

PJ

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ai

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and

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ervin

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isine

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534

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lect

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achi

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ting.

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30-9

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912.

349.

6230

10

Barn

ard

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10A

Saig

on

Re

stau

ran

t

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ames

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ian

men

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gan

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ual i

ntim

ate

setti

ng.

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: 11a

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a-Su

: 12-

4pm

, Su-

Th:

5-

10pm

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a: 5-

11pm

912.

232.

5288

4

W. B

roug

hton

St.

A$$

D6

58 Well FED

Zu

nzi

’s

Swiss

, Ita

lian,

Sout

h Af

rican

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Dut

ch,

men

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fluen

ces.

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al e

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ss a

nd ta

ke

out.

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a: 11

am-6

pm

912.

443.

9555

1

08 E

. Yor

k St

.

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Tac

o A

baj

o

Larg

e un

derg

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ol h

all a

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ar.

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and

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pora

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ith a

n ed

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rrito

s, an

d m

ore.

Su-W

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Sa:1

1am

-3am

912

.480

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0 2

17 1

/2 W

. Bro

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onD4

H i sto r ic D i st r ictH i sto r ic D i st r ictMap on pg. 44

26 Well FED

PRICE $$$

$$$



Children’s Menu



Well FED 59

Begi

nnin

g of

nex

t lin

e

Fusi

on

EclE

ct

ic

Jazz

’d T

ap

as B

ar

Cont

empo

rary

intim

ate

atm

osph

ere.

Live

m

usic

. Men

u fe

atur

es in

tern

atio

nally

insp

ired

tapa

s.

Su-T

h: 4

pm-1

0pm

, F-S

a: 4p

m-1

2am

912.

236.

7777

52 B

arna

rd S

t.

$$D

4A

Kay

ak

Kafe

´

Casu

al e

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ss s

ettin

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lect

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ix o

f caf

é st

yle, li

ght,

heal

thy,

and

fres

h fa

re. F

amou

s fo

r ta

cos.

Dai

ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

0pm

Th-

Sa: 5

pm-1

1pm

912.

233.

6044

1 E

. Bro

ught

on S

t.

D6

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Tap

as b

y A

nn

a

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ed a

fter

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andm

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r an

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cate

d in

the

City

Mar

ket.

Ext

ensiv

e in

tern

atio

nal

sele

ctio

n of

tapa

s an

d lig

ht fa

re s

erve

d in

a

casu

al s

ettin

gSu

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m-1

0pm

, F-S

a: 11

am-1

1pm

912.

236.

2066

314

W. S

aint

Julia

n St

.

AC

3$

Map on pg. 52 H i sto r ic D i st r ictc

aFE

s, sw

EEt

s Ba

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nt

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al in

timat

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tting

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d Eu

rope

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fare

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cial

izin

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cho

cola

tes.

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wic

h-es

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ads,

fres

hed

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ods,

and

mor

e.

M-F

: 7:3

0am

-5:3

0pm

, Sa:

9am

-5:3

0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

FIGHTING THE TYRANNY OF

BLAND MEXICAN FOOD!

VISIT WWW.TACO

ABAJO.COM, OR

ON FACEBOOK

RESTAURANT

BAR POOL HA

LL LIVE MUSI

C

912.480.9050217 1/2 W. BROUGHTON ST.


26 Well FED

PRICE$

$$$$$



Children’s Menu


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 61

A T

aste

of

He

ave

n

Trad

ition

al s

outh

ern

fare

incl

udin

g en

tree

s, de

sser

ts, a

nd s

ides

. Cas

ual e

xpre

ss d

inin

g. Re

gula

r sp

ecia

ls.

M: 8

am-1

pm, T

-Th:

8am

-6:3

0pm

, F-

Sa: 8

am-7

pm, C

lose

d on

Sun

days

912.

349.

6022

2

402

Wat

ers A

venu

e

$C

9

Barn

es

Re

stau

ran

t

Clas

sic s

outh

ern

barb

eque

and

sea

food

. Ex

tens

ive m

enu

choi

ces

incl

ude

stea

ks,

burg

ers,

and

dess

erts

. Cas

ual f

amily

set

ting.

M-S

u: 1

0:30

-2pm

, Su-

Th:

2pm

-10p

m, F

-Sa:

2pm

-10:

30pm

912.

353.

9488

53

20 W

ater

s Ave

.

$$F9

A

Joh

nn

y H

arr

is R

est

au

ran

t

Wor

ld fa

mou

s ba

rbeq

ue s

auce

com

pany

and

re

stau

rant

. Cas

ual f

amily

atm

osph

ere

serv

ing

barb

eque

and

sou

ther

n fa

re.

M-T

h: 1

1:30

-9:3

0pm

, F-S

a: 11

:30-

10:3

0pm

Su: 1

1:30

am-9

:30p

m91

2.35

4.78

10

165

1 E.

Vic

tory

Dr.

$$C

10A

Joe

’s H

om

em

ade

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rmet

hom

emad

e m

enu

offe

rings

in a

ca

sual

exp

ress

set

ting.

Din

e in

or

carr

yout

.Ba

ked

good

s, ca

terin

g an

d pr

ivate

che

f se

rvic

es a

lso a

vaila

ble.

M-F

: 7:3

0am

-3pm

912.

349.

0251

55

15 W

ater

s Ave

nue

G8

$

Fid

dle

r’s

Se

afo

od

Wid

e ar

ray

of s

eafo

od s

elec

tions

incl

ude

lobs

ter,

snow

cra

b, oy

ster

s, an

d lo

w c

ount

ry

boil.

Casu

al fa

mily

ato

mos

pher

e.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

,

Su

: 11a

m-1

2am

912.

351.

2274

72

01 H

odgs

on M

emor

ial D

r.

J7$$

A

Fo

rm

Carr

yout

win

e an

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ods

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ly ch

ef c

reat

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ps, s

ides

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ts, c

hees

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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

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ub

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li

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m-9

pm, S

u: 1

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912.

352.

1118

7

15 M

all B

lvd.

$ J7

Casu

al e

xpre

ss s

ettin

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ith la

rge

men

u se

lect

ion.

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ializ

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en

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ck P

ub

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912

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.588

5

243

0 H

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St.

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al, lo

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enu

sele

ctio

ns

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inal

take

s on

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eric

an fa

re

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mos

t sel

ectio

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ade

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atch

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urce

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cally

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Sa: 1

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m

Ho

uli

han

’s

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al p

rogr

essiv

e di

ning

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eric

an, I

talia

n, an

d As

ian

insp

ired

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es m

ade

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atch

. Ex

tens

ive d

rink

men

u.M

-Th:

11a

m-1

0:30

pm, F

-S: 1

1am

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30pm

,

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m91

2.92

1.57

12

170

29 A

berc

orn

St.

$$A

L1

M-T

h: 1

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, F-S

a: 11

am-1

0pm

, Su:

10

am-8

pm

Cla

ry’s

Cafe

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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

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g al

so.

912.

351.

0302

44

30 H

aber

sham

St.J8

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oac

h’s

Co

rne

r

Larg

e se

lect

ion

of s

tand

ard

Amer

ican

fare

an

d ba

r fo

od s

tand

ards

. Dai

ly sp

ecia

ls.

Spac

ious

spo

rts

bar

atm

osph

ere.

M-S

u: 1

1am

-12a

m

912.

352.

2933

301

6 E.

Vic

tory

St.

A$

D12

Dri

ftaw

ay C

afe

Casu

al c

oast

al c

uisin

e w

ith a

n em

phas

is on

fr

esh

loca

l sea

food

, loca

l org

anic

pro

duce

, ha

nd c

ut s

teak

s an

d ni

ghtly

ent

rée

feat

ures

.

M-S

a: 11

am-1

0pm

, Sun

: 10a

m-9

pm

912.

303.

0999

740

0 Sk

idaw

ay R

d.

A$$

K10

Eli

zab

eth

on

37th

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din

ing

set i

n a

sout

hern

man

sion.

Men

u se

lect

ions

incl

ude

seas

onal

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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

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al a

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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

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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

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l St.

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ak

fast

Pla

ce

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ious

cas

ual e

xpre

ss s

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g. Ex

tens

ive

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kfas

t men

u fe

atur

ing

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ette

s. Lu

nch

men

u as

wel

l.

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u: 6

am-3

pm

912.

234.

6778

2

130

E. V

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ry D

rive

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11

Be

n’s

Ne

igh

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ll

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al e

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g se

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g ho

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col

d sa

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iche

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s, gy

ros,

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ds a

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ides

.

M-F

: 11a

m-8

:30p

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a: 11

am-3

pm

912.

351.

9008

708

0 H

odgs

on M

emor

ial D

r.

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7

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urg

ers

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uth

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e

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al fa

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osph

ere

spec

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ing

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rge

sele

ctio

n of

bur

gers

incl

udin

g tu

rkey

and

veg

-gi

e bu

rger

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d ot

her

stan

dard

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eric

an fa

re.

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h: 1

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-9pm

, F-S

a:11

am-1

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: 12p

m-6

pm91

2.92

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00

11

108

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n St

.

A$

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ar

Fo

od

Fren

ch a

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sian

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ence

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ting

and

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ving

men

u. Ca

sual

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timat

e ba

r se

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ava

ilabl

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a: 4p

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912.

355.

5956

4

523

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t.

E8A

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er

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day

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356.

5877

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2 A

berc

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7

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ition

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mer

ican

din

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at is

ope

n 24

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he m

enu

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rs b

reak

fast

, lu

nch,

and

dinn

er o

ptio

ns s

uch

as e

ggs,

burg

-er

s, st

eaks

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dwic

hes,

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ogs

and

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s.

Blu

e T

urt

le B

istr

o

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al c

onte

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rary

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ere.

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men

u se

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que

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cion

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raft

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as

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h: 1

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am-1

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912.

358.

0809

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00 P

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t.

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F8

Cafe

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tyle

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l Foo

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alth

y tw

ist. E

very

thin

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hom

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org

anic

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: 11a

m-8

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a: 9a

m-8

pm

912.

236.

3354

17

15 B

arna

rd S

t.

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tte

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ree

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onal

and

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tive

take

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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

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.180

8

18

13 B

ull S

t.

$B8

Be

tty B

om

be

r’s

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ted

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e th

e Am

eric

an L

egio

n, Po

st 1

35.

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ing

affo

rdab

le s

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ard

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fare

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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

8

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

M i dto w n / S o ut h s i d eA

Map on pg. 60

62 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

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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

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ily fr

iend

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e th

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es

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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

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al e

xpre

ss s

ettin

g. M

enu

sele

ctio

ns

incl

ude

stan

dard

bar

bequ

e fa

re w

ith

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ition

al s

ides

.

M-S

a: 11

am-9

pm

912.

232.

1218

201

5 W

ater

s Ave

.

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9O

zzy

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rill

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ition

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hilly

che

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ide

varie

ty o

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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

To

ni

Ste

ak

ho

use

Cont

empo

rary

Am

eric

an s

ettin

g. Sp

ecia

lizin

g in

ste

aks

with

oth

er s

tand

ard

stea

khou

se

men

u se

lect

ions

.M

-F: 1

1am

-10p

m, S

a: 4:

30pm

-10p

m,

Su

: 12p

m-1

0pm

912.

691.

8748

1

10 E

isen

how

er D

r.

$$

H7

A

Ne

igh

bo

rho

od

So

ul

Fo

od

Hom

emad

e tr

aditi

onal

sou

l foo

d. Ca

sual

ex

pres

s se

tting

.

M-S

a: 6a

m-6

pm

912.

234.

5081

5

04 1

/2 W

. 42n

d St

.

B7$

Sp

an

ky

’s

Pizz

a ga

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and

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on. L

arge

men

u al

so

incl

udes

pas

ta, s

alad

s, an

d st

acke

rs. “

Hom

e of

the

orig

inal

chi

cken

fing

er.”

Su-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m

912

.355

.338

3

3

08 M

all W

ay

$$J7

A

Mid

tow

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eli

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enu

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ctio

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a w

ide

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y of

del

i, bag

el, b

aker

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lect

ions

.

M-S

u: 5

:30a

m-1

0pm

912.

355.

8717

7805

Abe

rcor

n St

.

$I6

Ma

Ran

dy

’s

Men

u in

clud

es tr

aditi

onal

sou

ther

n so

ul

food

sel

ectio

ns in

a c

asua

l exp

ress

set

ting.

Tu-S

u: 1

1am

-8pm

912.

692.

0036

7

010

Suite

2 E

isen

how

er R

d.

$ H

6

Tail

gate

Sp

ort

s B

ar

& G

rill

Spor

ts B

ar a

tmos

pher

e w

ith v

arie

d se

lect

ion

of s

tand

ard

Amer

ican

fare

. Lar

ge s

elec

tion

of

beer

and

liqu

or.

M-S

a: 3p

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am, S

u: 1

2:30

pm-2

am

912.

921.

2269

1

1215

Abe

rcor

n St

.

L4$

A

Sam

my G

ree

ns

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al e

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ith a

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men

u th

at o

ffers

New

York

sty

le h

oagi

es, s

alad

s, an

d ve

geta

rian

optio

ns

Tu-S

u: 1

1am

-9pm

912

.232

.195

1

1710

Abe

rcor

n St

.

$B8

Tro

pic

al C

hic

ke

n

Casu

al e

ater

y se

rvin

g a

varie

ty o

f san

dwic

hes,

plat

tes,

taco

s, bu

rrito

s, w

ith y

our

choi

ce o

f pr

otei

n, ev

en to

fu. L

ots

to c

hoos

e fro

m.

M-S

a: 11

am-9

pm

912.

961.

5545

1231

3 La

rgo

Dr.

Suite

D

$L4

Sm

ok

e S

tati

on

BB

Q

Real

pit

cook

ed B

BQ. F

eatu

ring

loca

l sea

food

da

ily. C

asua

l atm

osph

ere.

Cate

ring

avai

labl

e.

M-S

u: 1

1am

-9:3

0pm

912.

354.

2524

67

24 W

ater

s Ave

.

A$$

H8

Fusi

on

EclE

ct

ic

Sw

ee

t P

ota

toe

s

Hea

lthy

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hern

cui

sine

with

Gre

ek,

Med

iterr

anea

n, an

d Ca

ribbe

an in

fluen

ces.

Feat

ures

a d

aily

swee

t pot

ato

dish

.

M-S

a: 11

am-9

pm

912.

352.

3434

682

5 W

ater

s Ave

.

I8$

A

M-T

h: 1

1:30

am-2

:30p

m,M

-Th:

5pm

-9pm

, F-

Sa: 1

1:30

am-2

:30p

m, F

-Sa:

5pm

-10p

m

912.

352.

2233

5

31 S

teph

enso

n A

ve.

To

uca

n C

afe

Casu

al c

olor

ful a

tmos

pher

e. In

tere

stin

g m

enu

sele

ctio

n in

clud

es G

reek

, Car

ibbe

an, a

nd

Amer

ican

influ

ence

s.$$A

H7

Sis

ters

of

the

Ne

w S

ou

th

Trad

ition

al s

oul f

ood.

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hern

cui

sine

serv

ed

cafe

teria

sty

le. C

asua

l exp

ress

set

ting

with

sp

ecia

ls.

M-T

h: 6

am-9

pm, F

-Sa:

6am

-10p

m

912.

355.

2761

260

5 Sk

idaw

ay R

d.

C11

$

Am

Eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

So

l R

est

au

ran

t

Spic

e Fu

sion

feat

urin

g a

la c

arte

taco

s, fla

ts,

and

mor

e. Ve

geta

rian

and

Vega

n fr

iend

ly.

Artis

an li

quor

s, m

agar

itas,

moj

itos.

Tu-S

a: 11

am-3

pm, 5

pm-u

ntil

912.

232.

1874

161

1 H

aber

sham

St.

B8$-

$$A

Pu

b 2

9

Casu

al lo

cal f

eel. A

ssor

tmen

t of p

izza

s, Am

eri-

can,

and

Med

iterr

anea

n se

lect

ions

. Am

ple

draf

t bee

r se

lect

ions

as

wel

l.

M-S

a: 11

:30a

m-3

pm

Su: 1

2pm

-2am

912.

358.

0670

5

200

Paul

sen

St.

$$F8

A$ 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


26 Well FED

M i dto w n / S o ut h s i d e

Fin

e D

inin

g

Map on pg. 60

PRICE$

$$$$$



Children’s Menu



Ca

Fes

swee

ts

Bak

erie

s

eth

niC

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

ster

n, e

tc.

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Well FED 63

Bac

k i

n t

he

Day

Bak

ery

Artis

an b

aker

y &

Foo

die

dest

inat

ion

serv

ing

lunc

h, de

sser

ts, c

offe

e, es

pres

so, a

nd A

mer

i-ca

n/Ita

lian

brea

ds. F

ree

wifi

.

Tu-S

a: 8a

m-5

pm, C

lose

d: S

u &

M

912.

495.

9292

24

03 B

ull S

tree

t

B7$

Sh

ak

e I

t U

p

Hea

lthy

frui

t sm

ooth

ies,

prot

ein

shak

es,

ener

gy s

hake

s or

mak

e yo

ur o

wn.

Casu

al

expr

ess

setti

ng a

djac

ent t

o G

iorg

ios’s

Del

i.

912

.352

.845

5

71

5 M

all B

lvd.

$J7

M-S

a: 8a

m-9

pm, S

u: 1

2pm

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355.

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esh

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-F: 7

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men

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349.

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353-

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e. To

ns

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peci

als

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hoos

e fro

m.

M-F

r: 4p

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ishes

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ng w

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izza

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nini

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ian

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chi

cken

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-F: 1

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h: 5

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Sa: 5

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4005

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unch

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u: 4

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354.

2356

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ater

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.

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h: 1

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349.

6960

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-Su:

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356.

1020

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8

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h: 1

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912.

354

.550

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73

60 S

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10


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


Map on pg. 60

Asi

An

Chi

nese

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hai,

V

ietn

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an

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al e

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enu

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apan

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achi

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u:

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0770

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691.

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201.

3541

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.

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8

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osph

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912.

920.

7273

14

9 E.

Mon

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h: 1

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912.

353.

9281

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236.

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.

F9$$

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achi

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: 11:

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355.

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1394

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912.

352.

4182

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.

H8

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912.

353.

8337

4

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t.

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apan

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lect

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eriya

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chi.

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h: 1

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351.

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912.

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pher

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pm

912.

353.

9281

7

400

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.

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ato

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chi s

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ont o

f you

with

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how

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tting

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-Sa:

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-Th:

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a: 4:

30-1

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pm, S

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912.

355.

9800

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.I6$$

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aily

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ners

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-Th:

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m-1

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12

pm-1

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912.

691.

0330

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ant

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h: 1

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30pm

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a:11

am-1

1pm

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:12

noon

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912.

354.

3420

1801

E. V

icto

ry D

r.

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10

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an

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er

Re

stau

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t

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ty o

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n di

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g Ch

ines

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pane

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hai, s

ushi

, and

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e.

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u: 1

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9:30

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6111

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lect

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ition

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hine

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re.

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m

912.

927.

8599

1

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ai

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al s

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enu

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trad

ition

al T

hai c

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e as

wel

l as

Haw

aiia

n di

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a: 11

am-2

:30p

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-Sa:

5pm

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m

912.

303.

0555

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achi

. Cas

ual s

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ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

352.

3838

764

0 A

berc

orn

St.

$$I7

A

64 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 60

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-1

0pm

, F-S

u: 5

pm-1

0:30

pm

912.

920.

5504

1

1215

Abe

rcor

n St

.

Intim

ate

cont

empo

rary

am

bian

ce. E

clec

tic

Pan-

Asia

n an

d Th

ai in

fluen

ced

men

u se

lec-

tions

as

wel

l as

sush

i.

A$$

L4W

an

g’s

II C

hin

ese

Trad

ition

al C

hine

se s

elec

tions

and

Japa

nese

te

riyak

i. Lar

ge m

enu

and

spac

ious

cas

ual

atm

osph

ere.

M-T

h: 1

1:30

am-1

0pm

, F-S

a: 11

:30a

m-1

1pm

, Su

: 12p

m-1

0pm

912.

355.

0321

760

1 W

ater

s Ave

.

$$I8

Su

shi-

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Cas

ual

intim

ate

atm

osph

ere

serv

ing

trad

ition

al

Japa

nese

sus

hi a

nd e

ntre

es. W

inne

r of

“B

est S

ushi

” fo

r 13

con

secu

tive

year

s.M

-F: 1

1am

-2:3

0 pm

, M-T

h: 5

pm-1

0pm

, F-

Sa: 5

pm-1

1pm

912.

303.

0141

11

00 E

isen

how

er D

r.

$H

7A

Su

shi

Tim

e T

ow

a

Sush

i, Ter

iyaki

, and

oth

er tr

aditi

onal

Japa

nese

di

shes

in a

rel

axed

atm

osph

ere

with

sit-

dow

n su

shi b

ar.

M-T

h: 1

1-9:

30pm

, F:1

1-10

:30p

m,

Sa: 1

2-10

:30p

m

912.

920.

3288

5

4 M

ontg

omer

y C

ross

Rd.

$$J6

Jala

pe

no

’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-S

a: 11

am-1

0pm

, Su:

12p

m-9

pm

912.

920.

0704

8840

Abe

rcor

n St

.

$$I6

AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm91

2.35

4.03

00

108

Mal

l Blv

d.

Trad

ition

al M

exic

an s

elec

tions

, ext

ensiv

e fu

ll ba

r, am

ple

seat

ing,

regu

lar

spec

ials

, ser

ved

in

Mex

ican

them

ed s

ettin

g

A$$

I7

His

pan

icC

uban

, Mex

ican

, etc

.

Can

cun

Spac

ious

cas

ual a

tmos

pher

e. Ex

tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

.

M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

$$F7

A

El

Po

tro

Clas

sic M

exic

an s

elec

tions

in a

cas

ual s

ettin

g. Fr

esh

chili

mad

e da

ily. L

unch

and

din

ner

spec

ials

.M

-Th:

12p

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

2pm

-8pm

912.

927.

9953

1

3051

Abe

rcor

n St

.

$$L3

AJa

lap

en

o’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-T

h: 1

1am

-10:

30pm

, F-S

a: 11

am-1

1pm

, Su

: 11a

m-1

0pm

912.

356.

1800

7

405

Skid

away

Rd.

$$K

10A

La

Xal

ap

en

a

Casu

al in

timat

e se

tting

ser

ving

trad

ition

al

Mex

ican

fare

. Dai

ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

$$A

M-S

a: 10

am-8

pm, S

u: 1

2pm

-6pm

Sal

sari

tas

Fre

sh C

an

tin

a

Casu

al e

xpre

ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

a, fr

esh,

mad

e to

ord

er.

912.

335.

7678

520

5 W

ater

s Ave

.

F9$

A

Well FED 51

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

Am

eric

An

T y b e e I s l a n dBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

AJ’

s D

ock

sid

e R

est

au

ran

t

Rela

xed

atm

osph

ere

with

aw

ard

win

ning

vie

w. L

arge

sel

ectio

n of

sea

food

and

sta

ndar

d ca

sual

fare

.

M-S

u: 4

pm-1

0pm

, F-S

u: 1

1am

-10p

m

912.

786.

9533

131

5 C

hath

am A

venu

e

$$M

8A

No

rth

Be

ach

Bar

& G

rill

Mix

of A

mer

ican

and

Car

ibbe

an s

elec

tions

. D

aily

spec

ials

and

hom

emad

e de

sser

ts.

Live

Ent

erta

inm

ent.

M-S

u: 1

1am

-10p

m

912.

786.

4442

33

Van

Hor

ne A

ve.

A$

H10

Sti

ng

Ray

’s S

eafo

od

Casu

al a

tmos

pher

e. La

rge

sele

ctio

n of

sea

-fo

od, in

clud

ing

vario

us c

rab

dish

es. B

lue

crab

, lo

w c

ount

ry b

oil, a

nd p

latte

rs.

M-S

u: 1

1am

-unt

il

912.

786.

0209

14

03 B

utle

r Ave

.

A$$

M10

Fan

nie

’s O

n t

he

Be

ach

Larg

e se

lect

ion

of s

eafo

od, s

alad

s, an

d ap

ps.

Spec

ialti

es a

nd p

izza

s. Aw

ard

win

ning

Sun

day

brun

ch.

M-S

u: 1

1am

-clo

se

912.

786.

6109

161

3 St

rand

Roa

d

010

$$A

Be

rnie

’s O

yst

er

Ho

use

Sele

ctio

n in

clud

es s

andw

iche

s, bu

rger

s, an

d se

afoo

d. Po

’ boy

s an

d lo

w c

ount

ry b

oil. L

ive

mus

ic a

nd te

levis

ed s

port

s.M

-Th:

11-

10pm

, F-S

a: 11

-12p

mSu

: 12-

10pm

912.

786.

5100

13

Tybr

isa

St.

A$$

N10

Bu

rto

n’s

By t

he

Be

ach

Curb

side

pick

up, w

indo

w o

rder

ing.

Nic

e se

lec-

tion

of M

exic

an a

nd A

mer

ican

cla

ssic

s w

ith

clas

sic b

each

side

dine

r fe

el.

M-S

u: 1

1-10

pm

912.

786.

9655

1605

Inle

t Ave

.

$N

9

Rela

xed

islan

d at

mos

pher

e. Sp

ecia

lty p

izza

s, w

hole

or

by th

e sli

ce. L

ow c

ard

men

u, w

raps

, an

d m

ore.

M-S

u: 1

1-12

am

H6

912.

786.

5900

1

213

Hw

y 80

A$

Hu

c-A

-Po

os

Bit

es/

Bo

oze

Do

lph

in R

ee

f R

est

au

ran

t

Fusio

n of

Sou

ther

n an

d Ca

ribbe

an c

uisin

es

thro

ugh

a va

riety

of f

resh

sea

food

, ste

ak,

chic

ken,

and

past

a. Se

afoo

d bu

ffet e

very

Fri.

&

Sat.

nigh

t. G

reat

oce

an v

iew

.M

-Su:

7am

-10p

m

912.

786.

8400

Oce

anfr

ont

&15

St.

A$$

N10

Win

d R

ose

Cafe

Sout

hern

sty

le c

asua

l far

e. Bu

rger

s, sa

nd-

wic

hes,

seaf

ood

and

mor

e. W

eekd

ay lu

nch

spec

ials

. M

-Th:

11-

7pm

, Sa:

11-8

pm S

u: 1

2-9p

m

912

.786

.659

3

1

9 Ty

bris

a St

.

$N

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. O

cean

vie

w, f

ull b

ar.

M-F

: 4pm

-?, S

a-Su

: 12p

m-?

912.

786.

8888

101

Lov

ell A

venu

e

A$$

I11

Marl

in M

on

roe

’s S

urf

sid

e

Larg

e se

lect

ion

of s

eafo

od. I

nter

estin

g se

lect

ions

mix

ed w

ith s

tand

ards

. Sig

natu

res

incl

ude

flow

er p

ot b

read

and

moj

o he

n.M

-Su:

11-

10pm

912.

786.

4745

4

04 B

utle

r Ave

.

A$$

J11

Tyb

ee

Isl

an

d S

oci

al C

lub

Care

fully

cra

fted

men

u in

clud

es e

clec

tic

varie

ties

of ta

cos,

sala

ds, a

nd a

ppet

izer

s. Ex

tens

ive w

ine

sele

ctio

ns a

nd p

airin

gs.

Ambi

ent a

nd c

asua

l set

ting.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

-12a

m

Su:1

1am

-10p

m 9

12.4

72.4

044

1311

But

ler A

ve.

A$

M10

Bre

ak

fast

Clu

b

M-S

u: 7

am-1

pm

912.

786.

5984

1

500

Butle

r Ave

$$N

10

Wel

l kno

wn

for

its e

xten

sive

brea

kfas

t men

u an

d la

id-b

ack

atm

osph

ere,

this

casu

al s

et

rest

aura

nt is

a fa

vorit

e fo

r lo

cals

.

Cafe

Lo

co

Larg

e, va

ried

men

u se

lect

ion

incl

udin

g se

a-fo

od, p

asta

, san

dwic

hes

and

win

gs. L

ive m

usic

, ca

sual

atm

osph

ere.

M-T

u: 1

1:30

am-3

pm, W

-Su:

12:

30-4

:30p

mSu

-Th:

4:3

0-10

:30p

m, F

-Sa:

4:30

-11:

30pm

912.

786.

7810

1A

E. O

ld H

wy

80

$$C

9A

Ch

arl

y’s

Exte

nsive

din

ing

and

win

e m

enu.

Seaf

ood,

past

a, st

anda

rd c

asua

l far

e. Al

l you

can

eat

cr

ab le

gs o

n Fr

iday

.

M-S

u: 1

1am

-till

912.

786.

0221

1

06 S

. Cam

pbel

l Ave

.

$$H

9A Nic

kie

’s B

ar

an

d G

rill

Casu

al e

xpre

ss s

ettin

g se

rvin

g pi

zza,

trad

i-tio

nal A

mer

ican

fare

, and

sea

food

. The

y ha

ve

an e

xten

t men

u an

d ch

ild fr

iend

ly se

atin

g se

pera

te fr

om th

e ba

r.M

-W: 4

pm-1

2am

, Th-

Su: 1

1am

-3am

912

.786

.444

4

151

3 Bu

tler A

ve.

$-$$

N9

AM

ex

i-C

ali

Trad

ition

al H

ispan

ic c

uisin

e w

ith o

utdo

or

seat

ing,

and

2 fo

r 1

mar

garit

as a

ll da

y ev

ery

day.

Loc

ated

onl

y tw

o bl

ocks

from

the

beac

h.

Ope

n 7

days

a w

eek:

11:

30am

-9pm

912.

472.

4018

402

Firs

t St

.

AI1

0$-

$$

Well FED 67

GOURMET CARRY OUT

Whitemarsh Island, Near Publix

Restaurant Quality Meals To Gokbellagourmetcarryout.com

Healthy andVegetarian Choices

Daily

www.troymediterraneancuisine.com

Leave the ordinary behind andescape to the Mediterranean

SOUTHSIDE10510 ABERCORN ST. 912.921.5117

WILMINGTON ISLAND346 JOHNNY MERCER BLVD. 912.921.5117


26 Well FED

PRICE $$$

$$$



Children’s Menu


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 69

$

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

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Drink

Photo by Ars Electronica (CC BY-NC-ND 2.0)

72 Well FED

The Cost of Bottled Water Between 1988 and 2002 bottled water sales more than quadrupled to over 34 billion gallons a year. We’ve probably all contributed to this increase in one way or another especially when we’re away from home. But when a year of drinking 8 glasses of bottled water a day will cost you $1,400, compared to the $0.50 for a year of tap water, it’s worth asking what exactly we’re paying for. Most bottled water drinkers do so for three reasons: it is safer than tap water, its more convenient, and it tastes better. But is it really? Safer? Cleaner? Purer? Healthier?

Considering bottled water costs over 2000 times as much as tap water, and over 50% of Americans are willing to pay the difference regularly, the idea that bottled water is somehow safer or better for you seems to be the driving force behind the industry. Tap water provided by a municipality or utility—which is anyone who pays a water bill—that is regulated by the Environmental Protection Agency (EPA) under the Safe Drinking Water Act. Bottled water, on the other hand, is regulated by the Food and Drug Administration (FDA). This may not seem important, after all it’s the government either way, but in reality there are stricter regulations in place for tap water than bottled water. There are 5 major differences you should know: (starting with the blue box to the left)

The BottleThinking Outside

Around 80% of plastic water bottles end up in landfills

Tap Water vs. Bottled Water

1. Higher levels of at least 13 contaminants are allowed in bottled water than tap water.

2. Testing for contaminants, such as E. Coli or Coliform bacteria, is done hundreds of times a month for tap water, but only once a week for bottled water.

3. When a contaminant is found in tap water it must be reported to several agencies and the public. This has only happened once in the last five years for City of Savannah water, and it turned out just to be a sampling problem. There are no such requirements for bottled water though, and it is up to the company whether or not to notify the public.

4. The labs that test tap water must be certified, but those for bottled water do not have to be. In fact, bottled water companies can do their own testing without any oversight.

5. You can find out exactly what is in your tap water. Every year utilities put out Consumer Confidence Reports explaining the quality of their water for the year. You can also get this information from the EPA’s website. The only thing you’ll find about what’s in a bottle of water from the label is that it contains no sugars, fat, or protein.

by Margosia Jadkowski

Well FED 73

So even if bottled water isn’t safer, maybe it’s somehow purer, from more pristine sources? With names like Arctic Spring Water and Glacier Mountain Natural Spring Water, and labels showing unspoiled wilderness, you’d certainly think so. Except for the fact Arctic Spring is actually in Florida, and Glacier Mountain is in New Jersey. In fact over 40% of bottled water is just reprocessed tap water. There are some rules for how bottled water is named. This can give you an idea about where a bottle’s water really comes from—

Words like pure, purest, pristine, premium, mountain water, natural, and clean, on the other hand, are used for marketing, and are not required to reflect the sources or quality of the water.

GROUNDWATER Water from an underground zone, called an aquifer, that is under pressure but is not connected to surface water. It generally is already very clean, and only has to be treated minimally.

WELL WATER Water from a hole bored or drilled in the ground which draws water from an aquifer. The majority of Savannah drinking water is well water.

SPRING WATER Water from an aquifer that reaches the surface without a drilled well.

MINERAL WATER Water from aquifers which naturally has a mineral content of 250 parts per million.

PURIFIED WATER Water that has been processed by distillation, deionization, reverse osmosis, or other processes. This term does not reflect the source of the water, but is usually used when spring water or mineral water do not apply.

Understanding Bottled Water Source terms

Better Tasting? More Convenient?

A difference in taste doesn’t reflect a difference in the quality of water. Some bottled water companies add in chemicals and minerals to make their water taste the same, regardless of where it was bottled and what the sources are. While some people do prefer the taste of bottled water over tap water, a $20 filter pitcher will usually do the job for a fraction of the cost. The same is true of reusable water bottles, and the argument that bottled water is more convenient. Check out the article, ‘Drink Clean while Going Green’ on the next page for more information on bottled water alternatives.

What about all the bottles?

Every year more than 1.5 million tons of plastic are used in bottling water. Beyond the environmental costs of producing the plastic—oil and natural gas—are the costs of dealing with the bottles once they are emptied. Recycling is certainly the best solution, but as of 2002 only 20% of plastic water bottles were being recycled. This may have gone up slightly since then, but that still leaves over a million tons of plastic sent to landfills every year.

We have some of the highest quality, and cheapest, tap water in the Southeast here in Savannah. With the cost of bottled water so high— both the price and environmental impact— and so many convenient alternatives, we’ve got to ask, is it worth it?

To find out more about bottled water in America, and the statistics used here, check out Bottled and Sold: The Story Behind our Obsessions with Bottled Water by Peter Gleick.

Bottled Water costs about 2,000 times

more than Tap Water

Drink Clean while Going GreenT he pitfalls of bottled water really are no

joke. Our planet is cluttered with plastic bottle waste that leave a carbon footprint a mile long. Besides the environmental and health issues bottled water pose, our wallets are taking quite a punch. If you read the article right before this one about the comparison between tap and bottled water, you’d know that the average bottle of water can cost around $3 whereas perfectly clean and healthy tap water is virtually free. Bottled water has been a popular alternative to tap water for almost three decades due to incidents like bacterial outbreaks in city water (this also happens in bottled water, though we don’t really hear about it) which have proved profitable for any company willing to provide “clean,” tasting water. Although tap water is perfectly safe for all of your drinking needs and even beats out some well known brands’ bottled water in blind taste tests, some people just don’t like the taste or still don’t feel confident enough in water treatment systems to remove harmful contaminants.

With temperatures climbing this summer, everyone could use an affordable source of clean water that is healthy and tastes good. If you are a bottled water junkie, consider this; unlike the cool mountain stream or bubbling brook images they are deceiving us with, Aquafina and Dasani bottled water isn’t much more than filtered tap water. So if most bottled water is just filtered tap water, why not cut out the middleman and do the filtering yourself?

Fortunately, the market is flooded with great ways to filter your own water at home or out on the town. There are filtration systems that can screw onto your faucet, sit in your refrigerator, or fit in your purse. If you’d rather go the extra mile, you can even strap it to your back. Quench your thirst and bank account this summer.

refreshing & reusable alternatives to disposable bottled water

Written by Liz Querusio

Well FED 75

Filtered Water Pitchers For the last several years, all my friends’ refrigerators had one thing in common: a carbon filter water pitcher. Filter pitchers are by far one of the least expensive ways to produce your own clean water. Easy to use, easy to clean, filter pitchers are an inexpensive way to top off your personal water bottle. Filter pitchers are powerful enough to leave in fluoride, but remove harmful lead or the chlorine taste most people dislike about tap water. Some carbon filter water pitchers also remove harmful bacteria that can cause anything from diarrhea to severe intestinal problems.

Faucet Mounted Filters The trek from the refrigerator to the faucet to constantly refill your water pitcher may wear a path in the floor. For those of you who prefer their fresh water at optimum availability, faucet mounted filters and purifiers are the way to go. Twist it on and you’re ready to wash your vegetables for dinner or pour yourself a glass right out of the tap. These faucet mounts are great because they don’t limit the amount of clean water available. You can wash your produce, fill an ice cube tray, and wash your hands all with filtered water. There are lots of different filters to choose from and many require regular filter replacement. Prices vary from around $20-$35 but the long-term savings are as real as your endless supply of water.

Self Filtering Water BottlesFree, clean water is hard to come by shopping in

the city or on a run in the country. Shopping mall water fountains can taste like runoff from the wishing well at the entrance and babbling brooks are hard to come by these days. You need a nifty water bottle that is reusable, washable, and compact while providing filtered water away from home. There are plenty of reliable and not-so-reliable choices out there. Soak up some knowledge on some of the latest trends, flops, and cost-effective alternatives on the market.

Brita is one of the best-known names when it comes to filtration systems. When they put the Brita Bottle Aqua on the market, that was the first I had ever seen a bottle that could filter water as you drink. I gave Brita Bottle a try, but due to the excessive sweating on the exterior and the strange suction sounds it made, it just wasn’t for me. Don’t despair though, there are plenty of other options out there, I’m sure you’ll find a bottle that’s the perfect fit for you. The good, green folks at Clear2O also created their own self-filtering water bottle called the Clear2Go, which is BPA free and can filter 100 gallons of water. With a carbon filter at the spout, all you have to do is fill it up and squeeze out fresh, filtered water.

Don’t forget that just like carbon filter pitchers, the filters inside these bottles will also have to be replaced every few months or so, depending on how much you use them. If you prefer a non-plastic bottle, CamelBak sells a Stainless-Steel Groove Filter Water Bottle, and rather than squeezing the water out, you literally just bite the nozzle and sip. This solid receptacle is as capable on the trail as on the subway.

Reusable BPA Free BottlesIf you’d rather bring pre-filtered water from

home, there are numerous brands and styles of reusable water bottles to choose from. As long as it’s BPA free and will last a long time, any kind of reusable bottle is pretty much good by me. Stainless steel water bottles are an excellent BPA free way to carry around your filtered water and reduce the amount of plastic waste. These water bottles are machine washable, stylish, and come in a variety of sizes. Product Architect Inc. Polar bottle is made of a BPA-free plastic with a contoured exterior and a loop around the top that makes it easy to carry or clip onto a bag. With reusable options like these you’ll be cutting costs and environmental trauma in no time!

If your outdoor activities keep your hands full, this next option is hands-free. For people who prefer need a constant stream of water available inches from their face, put your water supply on your back. Companies like Camelbak and Osprey solved the problem of how to keep going and keep hydrated with lightweight backpacks. The Osprey Verve and Viper packs can hold 2 liters of liquid that goes through an easily accessible tube and nozzle. It’s perfect for grabbing and sipping while cycling or hiking. This model will run you about $70 but is meant for serious athletes and outdoors enthusiasts.

Every time you filter your own water and reuse water bottles, you reduce the amount of waste caused by plastic bottles around the world. Take your hydration needs into your own hands. Whichever water filter method(s) you choose should be researched thoroughly and be sure to check out product reviews so you can get honest opinions from real consumers. There’s a filter solution to meet any situation whether you’re shopping, hiking, or preparing a meal. Take back your right to enjoy clean, inexpensive water.


26 Well FED

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What exactly is a bar? Is it any place that has a physical bar which you can sit at? Does it have to be a full bar or does just beer count too? What about a wine bar? Sake bar? Bar and grill? Well FED strives to give you the most accurate and complete listings possible, but we need your help. If you feel your bar should be included in the Well FED Bar Guide, contact us on

Facebook or shoot an email to [email protected]

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str

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the

mos

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mpl

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and

curr

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listin

gs. H

owev

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e co

uld

alw

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use

YOU

R

help

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you

find

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r fa

vori

te e

stab

lishm

ent

is n

ot l

iste

d or

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eds

corr

ectio

n, p

leas

e co

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. All

emai

ls r

egar

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s an

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rrec

tions

will

aut

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to r

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Fre

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to

a re

stau

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our

choi

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se e

mai

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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

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ke t

o be

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uded

, ple

ase

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r in

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atio

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rmat

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o yo

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ide

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78 Well FED

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