well fed savannah november 2012

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November 2012Feed

Food Day 2012 in Review A reflection on the hugely successful2012 Savannah Food Day Festival.

20

eat

More than a Mouthful A new column of creative new words defining the hidden language of everyday healthy living.

18

drink

20

13

34

58

MApS. DetAilS.

DeScriptionS.

New Listings

pg. 38

Dining Guide

Building a Legacy in Pet Food A feature on local Georgia pet food supplier, Hi tek, and their relationship with tailsSpin.

29

The Chicken, the Bees, and the Ordinance An animal control ordinance is revised affecting chatham county bee & chicken keepers.

13

The Secret Farmin a hidden courtyard within the school walls,Savannah Arts Academy is working on a secret farm.plUS: chatham county public School Menus

25

34 Seasonal Chef So much more than a coffee shop!the Sentient Bean spreads some love.recipe: Autumnal Slaw & roasted Veggie Dip

58 Adventures in Homebrewing A look at the Savannah Brewers’ league and some locals who take their love of beer to new heights.

On the cover: Mike Garcia(left) and tom Kenkel (right)with the owner of the Savannah Home Brew Shoppe, Jerald Jameson (center), during a recent home brew event.

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8 | Volume 3 Issue 1 | 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

You see, both endeavors have been a real learning experience; not just for the viewer but for all of us as well. Many people may assume that the people behind a magazine such as this are probably gung-ho environmentalist hippy types, crunching on granola in our backyard urban farm, while plotting our next demonstration against Wal-mart.

Well, while that description may not be entirely so far from the truth, the reality is that this whole endeavor of putting together each issue or staging the Food Day Festival, is a journey that we take together with our readers.

Each and every issue, we learn something new, right along with you. Every month we meet more and more people, just like us, who are ready for change and interested in taking the next step.

This year’s Food Day Festival was about just that. Of the 10,000 or more people that showed up; we hope that some of them went home that day ready to try something new. Of the 24 issues of Well FED that we have printed, all we wish is that somewhere along the way, we helped someone make that next step.

And our own steps have not been without falter. We have learned so much about what it takes to run a publication and strive to improve each month. We continue to learn from you our readers and all our supporters too. We never could have imagined the amount of support we would receive from you all!

Each and every month, more and more people step up to join the Well FED Family. It is they who make this all possible: from the volunteers and sponsors who made Food Day possible, to our advertisers who are more than businesses buying space on a page. These people are our friends, our neighbors, our inspiration.

It seems almost cliché at this point to say, “we couldn’t have done it without you”.

But that statement is actually so true that the thought of it humbles me.

To everyone who has helped us along the way, we are forever in your debt and please know that you are loved and appreciated.

To our readers, next time you visit one of our advertisers, sponsors or supporters; if you are happy to have this publication in your city, then please thank them in person! They are the ones who make it all possible.

To all of you, we pledge to continue to make this publication better with each passing year.

So please, if you ever have any ideas on how we can do that, let us know!

We LOVE hearing from you!

Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.

Publisher Rene Teran

Contributing Writers David GignilliatRhonda BarlowDorian BryantJoe BaslerKristin Russell Contributing Photography Jamie WeaverMeagan Hodge

Creative DirectorWhitney Johnson

Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) [email protected]

acebook!Follow us on

This issue marks the two year anniversary of Well FED Magazine and the second year of The Savannah Food Day Festival. But what few realize, is that the two actually have so much more in common than just the subject matter and mission.

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!

The Well FEDFamily

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Contact Us

Special Thanks2012 Food Day FestivalSponsors,Volunteers, Workshop Teachers, Exhibitor, Vendors, Musicians, Performers,and Attendees!The FD Advisory Board Original Cover Photo: Whitney JohnsonPictured on the cover:From left: Mike Garcia,Jerald Jameson, Tom Kenkel

- Rene Teran

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T his August, the Chatham County Board of Commissioners unanimously adopted

revisions to its animal control and zoning ordinances, the end result of a process that began over a year earlier to address inconsistencies in the city and county’s rules regarding certain animals.

At stake was balancing the benefits of urban agriculture, specifically those interested in raising chickens and keeping bees, with the rights of neighbors to privacy, safety and a nuisance-free environment.

What happened?It might have been as simple as a concerned neighbor making a phone call.

“Both the zoning and the animal control ordinances tend to be complaint-driven, so there’s not someone looking [around], ‘Oh you have a chicken, I’m going to issue you a citation,’” says Ellen Harris, the cultural resource and urban planning manager for the Chatham County-Savannah Metropolitan Planning Commission (MPC). “But if your neighbor complains, they’re going to come and check it out and see if you’re in compliance.”

And that’s exactly what happened in 2011, as several residents found themselves cited for keeping chickens in violation of the county ordinance. Most notably, food maven Paula Deen was cited last June for having an illegal coop on her Wilmington Island property that housed five rescue hens. Well FED 13

Though there are not any official numbers that account for the number of non-commercial chicken owners in the city or county, empirical evidence suggests that there is an undercurrent of support for urban agriculture in and around Savannah. According to the Savannah Backyard Chickens Facebook group, an online resource for “chicken owners & wanna-be-owners … [to] share resources, methods & systems,” there are over 225 members who “like” the page. At the time of those initial complaints, only those properties that were zoned for commercial agriculture were allowed to have chickens in the unincorporated portion of the county. In the city of Savannah, however, any resident is allowed to have five chickens, five horses or five mules.

In response to the inconsistencies between the city and county ordinances, the Chatham County Commission asked MPC Executive Director Thomas Thomson to form a task force to explore the issue further. Members of the task force included a diverse cross-section of the community, including individuals from Animal Control, the Humane Society, officials from the city and county, the state Department of Agriculture, the county’s Health Department, and members of the local chicken and beekeeping communities.

The Chickens , the Bees , and the Ordinance

by David Gignilliat

Continued on next page.

Dr. Blake Caldwell, a retired epidemiologist, chaired the task force, which met three times between October 2011 and February 2012 to develop potential regulatory solutions.

“My role was to find that middle ground, to walk down that path, to go in between, so that the chicken and the bee people, and the pigs and the cows, and all the people that wanted to have urban agriculture in our county [within] residential zoning areas, and balance that with the rights of people that live around them,” says Caldwell, who spent much of her career in healthy policy with the Centers for Disease Control & Prevention (CDC).

In between task force meetings, Caldwell met with several organizations, and ultimately developed a solution that was amenable to all interested parties.

“I never thought it’d be fast. It took a long time to bring everybody along, and let the things that were said percolate, and take a deep breath and take the next step,” says Caldwell.. “But at the end of the year, even the people that specifically come to the table in opposition to the concept, agreed that ordinance that we wrote was one they could support wholeheartedly. So, I feel really good about where we got to.”

What’s changed?Generally speaking, the county agreed to removed all animal control provisions from the zoning ordinance and put it exclusively in one place, and revised the animal control ordinance to be more logical in its allowance for non-dog-and-cat animals.

Some of the specific revisions include the following:

Summary of Chicken Related Provisions:

• One chicken allowed per 1,000 square feet, with a maximum of 30, regardless of lot size

• No tethered or confining coops or stationary/non-stationary objects

• Building permits are required for coops over four feet high, with a few exceptions

• For up to 10 bird, owners must have 25-foot setback from house; for more than 10 birds, setback must be 50 feet

• Setback requirements can be waived with a neighbor’s written approval, or if there is a vacant lot; However, if a new neighbor moves in, the same authorization must be gathered

• Experts consultant roster must include three authorities with knowledge of the chicken community

Summary of Beekeeping Related Provisions:

• Minimum lot size for colonies• ¼-acre or less: 2 colonies• ¼-acre to ½-acre: 4 colonies• ½-acre to 1 acre: 6 colonies• 1 acre and beyond: 8 colonies• Beekeepers must have fenced flyaways,

consisting of a wall, fence and/or dense vegetation at a minimum of six feet tall, to direct bees upward, to keep swarming bees away from pedestrians.

• Beekeepers are required to register their hives annually with the Chatham County Department of Building Safety, and pay a $25 registration fee.

• The ‘expert consultant roster’ will include at least three members from the local beekeeping community to assist Animal Control with non dog and cat sections of the county ordinance.

“Before the county was silent on beekeeping, therefore the interpretation could have gone either way,” says Ellen Harris. “Because, it’s silent, it’s not allowed, or because it’s silent, that means it is allowed … We wanted to eliminate that gray area as to whether it’s allowed.”

What’s next?With the county’s model as a guide, many

observers hope that the Savannah City Council will adopt a similar policy to streamline both awareness and enforcement.

“The idea was also that we’d suggest to the city that they’d make similar changes, because the city and county do try to keep their ordinances as similar as possible, because they’re enforced by one group,” says Harris, referring to the SCMPD’s Animal Control Department. “So it’s in everybody’s best interest to keep them as similar as possible.”

For more information:Chatham County Animal Control Ordinance http://www.chathamcounty.org/Portals/ ChathamCounty/Code%20Book/Chapter22.PDF

City of Savannah Animal Control http://animalcontrol.chathamcounty.org/Portals/animalcontrol/Linked%20PDFs/CityAnimalControlOrdAdopted021507.pdf Savannah Backyard Chickens (Facebook) http://www.facebook.com/groups/76748592861/?fref=ts

Coastal Empire Beekeepers’ Association http://www.cebeekeeping.com Articles about Chicken Keeping in previous issues of Well FED View all previous issues online for FREE, cover to cover, at www. WellFEDSavannah.com.ISSUES to check out - December 2011, February 2012

Interested in learning more about urban chicken keeping?Be sure to attend the 4th Annual ‘Tour de Coop’ hosted by Savannah Urban Garden Alliance. Attendees will ride a trolley around midtown Savannah and stop to view urban chicken coops at the homes of Savannah’s chicken keepers. The tour is informative, fun, and a fudraiser for SUGA. View ad below for more info!

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n., the set of procedures involved in one’s preferred coffee-making technique, to include grinding, measuring, and filter and apparatus selection.

There as many ways to make coffee as there are ways to enjoy it. And while most of us are familiar with filtering (using a coffeemaker), pressure (espresso machine) and steeping (French Press), there are literally dozens of other methods, each of which can give the same beans a different flavor profile.

Take, for example, the Chemex, a type of manual coffeemaker. It is typically glass with an hourglass shaped and a conical neck (think Erlenmeyer flask from chemistry class). It uses a filter that is much thicker than the standard drip filter.

Life is filled with everyday behaviors, experiences and occurrences we all notice and observe. And most of them already have existing words and phrases to describe them. But some do not.

In an ongoing Well Fed series for Well Fed Savannah, writer David Gignilliat explores the hidden language of everyday healthy living.

brewtine [broo-teen]

more than a mouthful

After blooming the grounds with a small amount of water, the rest of the water is poured into the neck of the device. The result is a clear, pure and flavorful cup of coffee, without grounds or sediment.

To learn more about coffee brewing methods, please visit or contact PERC’s Philip Brown or Cup to Cup Coffee Roasters’ James Spano while you’re grabbing some of their delicious beans. RElatEd WoRdS:

mochabulary[moh-kab-yuh-ler-ee]

n., the coffee shorthand used when ordering a cup of joe from a full-service barista

Customer: Can I get a half-caff, double decaf, iced macchiato, to go, skinny, with wings? Barista: Sure thing! I’ll have it ready for you soon.

For more made-up words and phrases, please visit our writer’s David Gignilliat’s ‘neologism’ blog at quixoticawords.blogspot.com.

Illustration by: Brittany Johnson

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20 Well FED

Photos here courtesy Jamie Weaver, DreamWeaverPhotos.comwith additional photos by Whitney Johnson

What a whirlwind the 2012 Savannah Food Day Festival was! On Sunday, October 28th, even before the crack of dawn, Well FED and dozens of volunteers converged on Daffin Park. All of the meetings, planning, discussions and deliberations, long days and nights had come down to this. As Hurricane Sandy barely coasted around the Low Country and left us with just a few strong gusts of wind to remind us of its presence, the sun rose, revealing a cloudless sky over the huge field that would soon enough be filled with thousands of people. Like worker bees in a hive, volunteers, vendors, exhibitors, farmers, business owners, non-profit organizations and animal lovers turned the normally quiet Daffin Park into the largest Food Day celebration in the U.S. The park filled with attendees eager to partake in the many aspects of food the festival had to offer. Over 100 exhibitors, farmers and vendors shared their passions, knowledge, and products with attendees strolling by. The tents which housed the 30 classes and workshops were mostly filled to capacity as attendees indulged their curiosities and learned about seed saving, urban chicken keeping, food preservation and cooking with fresh seasonal ingredients and many other wonderful workshops.

It was an amazing day and we hope that everyone involved had a chance to enjoy it.

All in all, though there were moments of chaos (at least that’s how we felt), the 2012 Savannah Food Day Festival was a tremendous success. And this success could not have been possible without the many local business and organizations who stepped up to the plate to be festival sponsors. These sponsors gave not only their money, time and resources, but also gave us a renewed confidence that when we work together, we can truly make a difference in our community. So a special THANK YOU to our 2012 Savannah Food Day Festival sponsors! We would also like to specially recognize the many volunteers who showed up to support the festival by lending us their time and talents. Volunteers, no matter what you did that day, no matter how big or small you feel your contribution was, you were amazing and we thank you from the bottom of our Well FED hearts. Thanks again also to everyone who attended and experienced what Food Day had to offer. We did this for you and we hope to see you again next October for the 3rd Annual Savannah Food Day Festival. If you have your own photos from the 2012 Savannah Food Day Festival, be sure to post them to the Well FED Facebook page by November 30th, to be entered in a drawing for your chance to win a gift certificate for a FREE meal at one of Savannah’s great local establishments. Also be sure to check out our Facebook page to see photos taken by Well FED, Jamie Weaver of Dream Weaver Photos, and Bunny Ware of the Savannah Morning News.

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FARM

A mong the swinging paint brushes, dancing ballerinas and singing divas, chickens cluck, goldfish swim and fruit and vegetables grow. As the students develop their artistic

and academic talents at the national award winning Savannah Arts Academy, they are also learning how to produce food and care for farm animals on a small scale.

Tucked away in the middle of the school’s buildings was an unused courtyard the Science Department Chair, Kathy Maher, decided could be put to use as a practical food producing, animal husbandry learning lab. The purpose of the lab is to give the Zoology and Advance Biology students she teaches a chance to experience the everyday application of the knowledge they learn in the classroom. The small scale gardening and animal care project was started during the spring of last school year. The students themselves constructed the raised garden beds, built the chicken coop, and prepared the space for the small fish pond. The students are even responsible for raising the crickets and mealworms used to feed the Rhode Island Red and Polish chickens, as well as the other animals in the science classrooms.

With a donation of tree trunks from the Georgia Pacific Corporation in Port Wentworth which were then converted to seating, an outdoor classroom was set up among the varied fruit and flowering trees. As we walked through the garden, Maher explained how other departments in the school use the garden space to teach across the curriculum, “The art students even come out here to sketch the plants.” When asked how she determined which plants to grow, Maher said, “When I planted the garden, I wanted to grow things I thought the students would like to eat.”

The lead line, “You would not think hawks would find the chickens in here”, began an object lesson story about the hawk that took two of the chickens from the “Cackle Shake” (a.k.a. chicken coop). The eggs that are laid, Mayer explains, “are given to the teachers that want them in exchange for produce scraps from home (for compost) and the school cafeteria.” On October 11th, her students attended an Egg Candling

Certification class at the Bamboo Farm and Coastal Gardens in Savannah.

Now that they are certified egg candlers, the students are allowed to sell the eggs their chickens produce to the public.

The “secret farm” is a work in progress and there is always a

desire for qualified assistance from the community. If you would like to

partner with the Science Department at Savannah Arts Academy to further develop the garden/animal care project, please contact Kathy Maher at 395-5000 or email her at [email protected].

Well FED 25

Article and Photos by Rhonda Barlow, MPH, RD, LD, CLC

of HBO’s documentary series on the National Obesity Epidemic

Afterwards take part in a group discussion addressing how community leaders and families in Savannah can help diminish this national problem at the local level.

FEATURING PART 2: ‘CHALLENGES’THIS FILM EXAMINES THE SCOPE OF THE OBESITY EPIDEMIC AND EXPLORES ITS SERIOUS HEALTH CONSEQUENCES

HOSTED BY BRIGHTER DAY NATURAL FOODS AND HEALTH RESTORATION CONSULTINGWITH ADDITIONAL SUPPORT FROM WELL FED MAGAZINE, SMART FEET, & BRIGHTER DAY BAIL BONDS.

Wednesday - Saturday 12pm-6pm

Walk into TailsSpin any day of the week and you are sure to experience for yourself the company values that have helped to launch them into small business stardom here in Savannah. The associates are always friendly and knowledgeable, will refer to you and your furry companions by name, and even help carry your purchase to your car. They strive to provide the best possible shopping experience for their customers and their best friends and it truly shows. Being well educated as they are on the subject, TailsSpin believes and advocates that higher quality food leads to healthier, happier pets, and that’s why in their stores, they choose to carry an assortment of pet foods that are corn, wheat and soy free. In this economy, it’s imperative that businesses adapt to their customers’ needs as they continue seek out quality at affordable prices and so, TailsSpin does just that, putting pet nutrition at the forefront.

In the spirit of supporting local business, TailsSpin has built a partnership with Hi-Tek Rations, a local pet food manufacturer based in Dublin, Ga. Founder and CEO, Leonard Powell, with the help of his wife, Sue, and even their daughter and son-in-law, play an integral part in everything from finance to customer relations.

“The most important part of our story,” says Leonard Powell, “is the fact that we are a family owned and operated company. We care deeply about this place because it is our legacy not just a job.” Hi-Tek participates in rigorous food safety regulations, to ensure that nothing gets cross contaminated into the kibble during production, keeping each formula in isolation from the others. This includes an in-depth analysis and placing a focal point on the company’s in-house laboratory which has its own full time scientific staff. In their facility, the food is tested thoroughly for a myriad of contaminants before the production is finished and even scanned for metal detection before it is shipped out. The Powell family implemented their own proprietary brands to go head to head with other brands in the pet food industry. The Hi-Tek Rations line includes: Perfectly Natural Dog, Hi-Tek Naturals, and Hi-Tek Naturals Grain Free. With their high quality and emphasis on nutrition and safety, Hi-Tek quickly rose to prominence amongst the upper echelon of pet food distributors.

So what is so special about the quality of Hi-Tek Rations dog food formulas? Let’s take a closer look at a few of the TailsSpin favorites.

Well FED 29

Building a in Pet FoodLegacY

by Dorian Bryant

Pictured Above: Sue and Leonard Powell

Perfectly Natural Dog super premium holistic formulas (Puppy, Adult, Senior) are created with the evolutionary canine diet in mind combining chicken meal, high quality fats, natural grains and vegetables, all without artificial colors, flavors or preservatives. The ingredients within the kibble are then fortified with Omega 3 and 6, also with cranberry extract to ensure a healthy immune system for your dog. The puppy formula is to give the pup all that it needs, in its growing stages of life between weaning and two years of age. The adult formula is geared towards dogs’ active life, as it provides the necessary ingredients for a healthy lifestyle. For the lifelong pal who has been with you through thick and then, the senior formula is lower in protein and fat keeping the possibility of weight gain as well as heart health in mind.

Hi-Tek also offers a grain free alternative for pet owners searching for a reasonably priced formula for their dogs with food sensitivities or allergies. Grain-free foods tend to be a bit more expensive than typical commercial dog food formulas because they don’t contain the fillers and byproducts. The Hi-Tek Naturals Grain Free formula comes in three flavors, one of which is sure to please your pup.

The aptly named, LIFE4K9, is Hi-Tek’s oven baked formula which uses a slow-baking process and results in a special effect they call “caramelizing”- ensuring the savory flavor of the kibble. When Hi- Tek was granted an opportunity to acquire a small baking company that made baked dog food, they scooped it up, built a baking facility contiguous to their 68 acre campus and LIFE4K9 was born. The formula and slow-baking process has won numerous awards and quickly gained a cult following amongst pet owners. Hi-Tek had to go through a plethora of safety audits by the American Institute of Baking and to this day is AIB certified. The American Institute of Baking deals with food processing, distribution, foodservice, and retail industries worldwide.

“We care deeply about this place because it is our

legacy not just a job.”Hi-Tek Rations has now been in the pet food

manufacturing industry for over 20 years and they are continually striving to grow and provide better products for your pets every year. ‘The more our customers know about Hi- Tek products,” says Leonard Powell, “about our ingredients, about our manufacturing process, about our feeding trials, the more convinced they will be that Hi-Tek products are the best foods they can feed their important family members. We’re sure of that”. The partnership between TailsSpin and Hi-Tek exists not only because they believe in the superiority of high quality pet foods but also because they share the same overall goal: to serve their local community and provide top-notch product to their customers. In the end, buying local strengthens the community and knits us together, a priceless investment.

To learn more about Hi-Tek Rations or high quality pet foods in general please visit

TailsSpin at one of their two local locations.

Midtown Savannah 4501 Habersham St. (912) 691-8788

Pooler 73 Pooler Parkway – next to Publix

(912) 330-8852 Online

visit www.TailsSpin.com.

30 Well FED

About the Author: Dorian Bryant is a Savannah native and freelance

writer. He is a Graduate of Savannah State University

with a major in English and a minor in History.

Licensed & Insured

[email protected]

“ ”

Maps. Details. Descriptions.

New Listings

pg. 37

Dining Guide

eat Photo: Did you miss the Farm a la carte

at the Food Day Festival? Well, you can still shop from their great local selections 3 days a week!

For more information and a complete schedule of locations, visit:

revivalFoods.com

The Seasonal ChefRecipes by Savannah’s Top Chefs

using Local & Seasonal Ingredients

A s much as we’d like to say we’re working some sort of magic in the kitchen, the truth is that the goodness in the food at the Bean relies

on the fact that we truck heavily in organic, locally grown produce, and it just tastes plain delicious. This particular rendition features almost all seasonal standards that we know are going to be available from local farms most of the winter. The produce and the nuts used were procured for the Sentient Bean at the Forsyth Farmer’s Market (except the lemon which we picked from our own patio!). A great thing about this recipe is that you can use the basic format and almost endlessly substitute fruits and veggies according to what is available seasonally. No apples? Try beets. No carrots? Try red bells. At a loss? Ask the farmers!

34 Well FED

Brought to you by Joe Basler and Kristin Russell of The Sentient Bean

over Arugula with Poppy Seed Dressing, Toasted Sunflower Seeds and Dried Cranberries

plus a Bonus Recipe for

The Sentient Bean is located at 13 E. Park Avenue at the south end of Forsyth Park. Pick up a cup of joe and some tasty vegan or vegetarian dishes, and now even beer and wine, 7 days a week from 7am to 10pm. They also provide bike delivery to the downtown Savannah area.

(912) 232-4447 / www.sentientbean.com

A very easy vegetable dip that we serve with grilled Ciabatta bread from Castra Rota Bakery, but could just as easily be served with flatbread, tortillas, or any vegetable platter. 1 large butternut squash 5 large carrots6 cloves of garlic1/2-3/4 cup of pecansOlive oil, salt, white pepper, and cardamom3/4 cup of juice of your choice (orange, pineapple, and/or almond milk)

1. Preheat oven to 350 2. Split 1 large butternut squash, deseed and dress with a little olive oil, salt, white pepper and cardamon (optional, only for a little aromatic flare) 3. Peel 5 large carrots, dress with oil, and position with the squash on a baking tray. 4. Add 6 cloves of garlic to pan. Roast everything for 15-20 minutes before removing garlic (should be soft and browning). Roast squash and carrots an additional 15-20 minutes depending on thickness of squash. Tubers and gourd are done when they cut through easily. A little under done or over done will only have a marginal impact on dip texture. 5. Allow vegetables to cool and roast 1/2 to 3/4 cup of pecans for 8-10 minutes at the same temperature. 6. Once cool, skin the squash and add all ingredients to a blender or food processor. 7. Blend w/ orange juice, pineapple juice and/or a little almond milk as to your personal liking. Add salt and additional white pepper to taste. I’ve never once measured out the wet ingredients, but I doubt highly that more than a cup of fluid has ever been used, probably more like 3/4c. 8. The finished product should be thick yet easily spreadable, and taste surprisingly sweet and nutty with a good kick of garlic.

The dressing is a snap, and it’s a good idea to prepare it first so you have something to mix the shredded apples in with before they brown.

1 cup mayo (we use Vegenaise) 1/4 cup apple cider Vinegar1 - 2 Tbs honey (brown rice syrup for vegans)3 Tbs poppy seeds2 tsp Kosher salt1 tsp cracked black pepperJuice of 1 lemon1/2 tsp chili sauce (optional-We use Sriracha)

Whisk the dressing in a large bowl, taste, and - if you’re anything like me - make several needless and irrational adjustments, one tincture of pepper at a time! Once the consistency and flavor meets your satisfaction, ready the bowl to receive the slaw fixings.

As you’ve undoubtedly noticed, these recipes aren’t very precise. The dip is created whimsically in the spirit of experimentation and just plain fun. I would invite you to approach it the same way. Add chili sauce, honey, curry, vegetable broth, yogurt, wild mushrooms, coriander, cilantro... but perhaps not all at once. You get the idea, try new things, play! When you start with a foundation of good, nourishing organic produce your likelihood of a calamitous kitchen misstep is dramatically reduced. So cook with daring! - Psuedo Chef, Joe

I fed our apples and carrots into a robot coupe, which, if you’ve never worked in a restaurant, is like a Cuisinart that has been abusing powerful performance enhancing drugs for years. But this can all easily be assembled with a simple hand box shredder, cutting board and serviceable knife.

3 McIntosh or Granny Smith apples shredded (shred right into dressing to avoid browning)3 large carrots peeled, shredded (also, right into the sauce)1 bunch of green onions,thinly sliced1 small head of cabbage, quartered and cored (Green or purple? I’m not your boss, that’s up to you. Mix and match.)2 Tbs fresh flat leaf parsley, rough chopped

Combine all ingredients in a large bowl, get your hands dirty to make sure it’s evenly blended, taste, and once again needlessly tinker w/ salt, pepper, lemon juice; leave it alone and enjoy a cup of coffee with your leisure time.

Serve the slaw over a thin bed of Arugula - we use Bethesda Farm’s never sufficiently praised Arugula - and garnish with dried cranberries and toasted sunflower seeds. I have no idea how many servings this makes because I usually make it in much larger quantity, but my guess would be about 8.

OVER

70

DIF

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ENT

BEER

S D

AIL

Y SP

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LS

A SAVANNAH TRADITION FOR OVER 75 YEARS!

HA

PPY H

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ON

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7PM

SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR

301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH

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

MAps. DETAIls. DEsCrIpTIons.

OVER

250LISTINGS

H istoric District

Midtown / Southside

THE ISLANDS

Starts on page 46

Starts on page 52

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Dining Guide

Photo: Chef Chris Dinello of Alligator soul serves up his soon to be famous homemade savannah river Farms sausages at the Food Day Festival.To learn more about Alligator soul and savannah river Farms, see their ads on pg. 5.

H i sto r ic D i st r ict

26 Well FED

PRICE $$$

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UNDER $10$10 TO $20OVER $20

Delivery Available. Some restrictions may apply.

Children’s Menu

Alcohol, beer, or wine available.

Vegetarian Options

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d in

cas

ual s

ettin

g w

ith

scen

ic v

iew

s.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912

.644

.717

2

131

W. R

iver

St.

B7$$

AF

ire

fly C

afe

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sic c

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ed w

ith s

outh

ern

and

inte

rnat

iona

l sel

ectio

ns. H

istor

ic in

timat

e at

mos

pher

e.Tu

-Th:

7:3

0am

-8:3

0pm

, F: 7

:30a

m-9

:30p

m,

Sa

: 9am

-9:3

0pm

, Su:

9am

-3pm

912.

234.

1971

321

Hab

ersh

am S

t.

H9

$$A Jo

hn

Ryan

’s B

istr

o &

Pu

b

Insid

e th

e D

oubl

etre

e H

otel

. Mix

of A

mer

ican

se

lect

ions

and

bist

ro fa

re.

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sic S

outh

ern

lunc

h bu

ffet s

erve

d M

on-S

at.

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e in

tern

atio

nal s

elec

-tio

ns a

t din

ner

with

trad

ition

al d

esse

rts

M-F

: 6am

-103

0am

, M-F

113

0am

-130

pm,

Sa-S

u: 6

am-1

1am

, M-S

u: 5

-10p

m91

2.79

0.70

00

411

W B

ay S

t.

A$$

B2

Mo

lly M

acP

he

rso

n’s

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al in

timat

e Sc

ottis

h Pu

b. M

enu

feat

ures

tr

aditi

onal

Am

eric

an a

nd S

cotti

sh fa

re.

M-S

a: 11

am-3

am, S

u: 1

2pm

-3am

912.

239.

9600

3

11 W

. Con

gres

s St

.

AD

3$

Gari

bal

di’s

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Spac

ious

, fine

ly ap

poin

ted

dini

ng a

rea.

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u in

clud

es c

onte

mpo

rary

Am

eric

an a

nd in

tern

a-tio

nal f

are.

M-S

u: 5

pm-1

0pm

912.

232.

7118

3

15 W

. Con

gres

s St

.

$$-$

$$D

3A

Lo

cal

11

Te

n

Cont

empo

rary

cas

ual a

tmos

pher

e. So

uthe

rn

influ

ence

d m

enu

utiliz

ing

loca

l and

sea

sona

l se

lect

ions

. Bou

tique

win

e lis

t.

M-S

u: 6

-10p

m

912.

790.

9000

1

110

Bull

St.

$$$

P6A

Ke

vin

Barr

y’s

Iri

sh P

ub

Trad

ition

al Ir

ish p

ub w

ith Ir

ish s

ingi

ng e

very

ni

ght.

Men

u fe

atur

es c

lass

ic A

mer

ican

and

Ir

ish fa

re.

M-S

a: 11

pm-3

am, S

u: 1

2:30

pm-2

:30a

m

912.

233.

9626

1

17 W

. Riv

er S

t.

A$$

B4L

ady a

nd

So

ns

Paul

a D

een

fam

ily e

stab

lishm

ent.

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sic

sout

hern

fare

ser

ving

buffe

t sty

le a

nd m

enu

spec

ials

.M

-Sa:

11am

-3pm

, M-S

a: 5p

m-c

lose

,

Su: 1

1am

-5pm

912.

233.

2600

1

02 C

ongr

ess

St.

A$$

D5

J.J.

Bo

ne

rz

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eque

, rib

s, an

d w

ings

ser

ved

in a

n up

beat

at

mos

pher

e w

ith s

erve

rs in

red

cow

girl

boot

s.

M-S

a: 11

am-3

am ,S

u: 1

1:30

am-2

am

912.

944.

4343

11

W. B

ay S

t.

A$

B5J.

Ch

rist

op

he

r’s

Larg

e m

enu

feat

urin

g cl

assic

Am

eric

an

brea

kfas

t and

lunc

h se

lect

ions

. Cas

ual s

ettin

g.

M-S

u: 7

am-2

pm

912.

236.

7494

12

2 E.

Lib

erty

St.

$H

7Is

aac’

s o

n D

rayto

n

Casu

al r

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ning

feat

urin

g an

ext

ensiv

e m

enu

of s

alad

s, ap

ps, s

andw

iche

s an

d di

nner

en

tree

s.M

: 4-1

1pm

, Tu-

Th:

11a

m-1

1pm

, F-

Sa: 1

1am

-2am

, Su:

12-

11pm

912.

231.

0100

9 D

rayt

on S

t.

A$$

C7

Co

ng

ress

Str

ee

t S

oci

al C

lub

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al a

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ous

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or a

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utdo

or

shad

ed d

inin

g ar

eas.

Men

u of

fers

trad

ition

al

Amer

ican

fare

suc

h as

cal

amar

i, bur

gers

, so

ups,

win

gs, a

nd a

var

iatio

n of

san

dwic

hes

Ope

n Ev

eryd

ay 1

1am

-11p

m

912.

238.

1985

41

1 W

. Con

gres

s St

.

D2

$A

He

nry

’s R

est

au

ran

t

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dard

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ther

n br

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ast c

uisin

e an

d lu

nch

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ns. S

oup

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Sala

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r (M

-F:

10am

-2pm

), Wee

kend

Bre

akfa

st B

uffe

t (S

a-Su

: 6:3

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m)

M-S

u: 6

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m-3

pm,

912.

232.

6628

28

Dra

yton

St.

C7

$

Max

we

ll’s

Casu

al in

timat

e at

mos

pher

e. In

tern

atio

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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:

4:30

-1am

, Su

: 11:

30am

-3:3

0pm

912.

349.

5878

109

Jeffe

rson

St.

$$D

3A

Fli

pF

lop

Tik

iBar&

Gri

ll

Casu

al Is

land

set

ting

with

spa

ciou

s se

atin

g an

d ba

r. A

fusio

n of

trad

ition

al a

mer

ican

an

d isl

and

sele

ctio

ns, s

ervin

g gr

assf

ed

burg

ers

and

past

ured

por

k.M

-Sa:

11am

-Clo

se S

u: 1

2pm

-Clo

se91

2.23

3.56

00

1

17 W

hita

ker

St.

D5

$ -

$$A

Mo

on

Riv

er

Bre

win

g C

o.

Casu

al c

onte

mpo

rary

atm

osph

ere

serv

ing

ecle

ctic

Am

eric

an fa

re. L

arge

bee

r se

lect

ion

with

hou

se b

rew

ery.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

-12a

m, S

u:

11am

-11p

m91

2.44

7.09

43

2

1 W

. Bay

St.B5

A$$

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. 38

Sap

ph

ire

Gri

ll

Fine

ly ap

poin

ted,

intim

ate

atm

osph

ere.

Serv

-in

g co

ntem

pora

ry s

elec

tions

with

Am

eric

an

and

Euro

pean

influ

ence

s.Su

-Th:

6pm

-10:

30pm

, Sa

: 5:3

0pm

-11:

30pm

912.

443.

9962

1

10 W

. Jul

ian

St.

C4

$$A

Th

e S

pare

tim

e

Nea

polit

an s

tyle

piz

zas

and

cont

empo

rary

lig

ht b

ar fa

re. C

raft

beer

and

alc

hem

ic

cock

tails

ser

ved

in a

con

tem

pora

ry s

ettin

g.

M-W

: 5pm

-12a

m, T

h-Sa

: 5pm

-3am

3

6 M

LK Jr

. Blv

d.

$C

1A

Pu

bli

c K

itch

en

& B

ar

Ups

cale

yet

cas

ual c

afe

style

atm

osph

ere

with

lim

ited

outd

oor

patio

sea

ting

and

full

bar.

Men

u in

clud

es h

igh

qual

ity A

mer

ican

food

.

Cal

l for

Hou

rs

912.

790-

9000

1

W. L

iber

ty S

t.

$-$$

H6

No

ble

Fare

Intim

ate

hist

oric

set

ting.

Men

u fe

atur

es

loca

lly in

spire

d se

lect

ions

with

Eur

opea

n in

fluen

ces.

Tu-T

h: 5

:30p

m-1

0:30

pm,

F-Sa

: 5:3

0pm

-11:

30pm

912.

443.

3210

321

Jeffe

rson

St.

$$I3

AO

lde

Pin

k H

ou

se

Wel

l app

oint

ed, h

istor

ical

set

ting.

Exte

nsive

W

ine

List

, Sea

sona

l men

u fe

atur

es s

eafo

od

and

sout

hern

fare

.Su

-M: 5

pm-1

0:30

pm, T

u-T

h: 1

1am

-10:

30pm

F-

Sa: 1

1am

-11p

m

$$$

AC

8

912.

232.

4286

2

3 A

berc

orn

St.

Six

Pe

nce

Pu

b

Casu

al E

nglis

h pu

b w

ith c

lass

ic h

istor

ic s

ettin

g. Eu

rope

an in

fluen

ced

pub

fare

and

spe

cial

ties.

M-T

h: 1

1:30

am-1

2am

, F-S

a: 11

:30a

m-2

am,

Su: 1

1:30

am-

10pm

912.

233.

3156

2

45 B

ull S

t.

$G

6A

Sk

yle

r’s

Re

stau

ran

t

Rela

xed

atm

osph

ere

in th

e do

wns

tairs

of t

he

East

Bay

Inn.

Clas

sic A

mer

ican

cui

sine

mix

ed

with

Asia

n se

lect

ions

as

wel

lM

-F: 1

1am

-3pm

, W-T

h: 6

pm-9

pmF-

Sa: 6

pm-1

0pm

912.

232.

3955

22

5 E

Bay

St.

A$$

C8

Sw

ee

t M

eli

ssa’

s

Loca

l lat

e ni

ght s

pot f

or a

fford

able

piz

za.

Casu

al e

xpre

ss s

ettin

g.

M-S

a: 11

am-u

ntil

$D

5

912.

443.

1622

35

Whi

take

r St

.

Ro

cks

on

th

e R

ive

r

Eleg

ant a

nd e

clec

tic s

ettin

g in

the

Bohe

mia

n H

otel

. Sou

ther

n co

ntem

pora

ry c

uisin

e se

rvin

g br

eakf

ast,

lunc

h, an

d di

nner

.M

-Su:

7am

-10p

m

877

.486

.957

5

10

2 W

. Bay

St.

B5A

$$

Riv

er

Str

ee

t O

yst

er

Bar

Casu

al c

lass

ic A

mer

ican

atm

osph

ere.

Larg

e se

lect

ion

of s

eafo

od. R

aw b

ar fe

atur

ing

oyst

ers.

Su-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm

912.

232.

1565

411

E. R

iver

St.

$$B1

1A

Riv

er

Ho

use

Se

afo

od

Expa

nsive

men

u fe

atur

ing

fres

h lo

cal s

eafo

od

and

hom

emad

e br

eads

and

des

sert

s. H

istor

ic

casu

al s

ettin

g.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su

: 11:

30-1

0pm

912

.234

.190

0

1

25 W

. Riv

er S

t.

A$$

A4

Sp

an

ky

’s

Pizz

a ga

lley

and

salo

on. L

arge

men

u al

so

incl

udes

pas

ta, s

alad

s, an

d st

acke

rs. “

Hom

e of

the

orig

inal

chi

cken

fing

er.”

Su-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

6.30

09

31

7 E.

Riv

er S

t.

B10

A$$

Vic

’s o

n t

he

Riv

er

Cont

empo

rary

sou

ther

n cu

isine

. Spa

ciou

s el

egan

t am

bian

ce. E

xten

sive

win

e m

enu.

M-S

u: 1

1am

-4pm

, Su-

Th:

4pm

-10p

m,

F-Sa

: 4pm

-11p

m 9

12.7

21.1

000

1

5 E.

Riv

er S

t.B6A

$$$

Tu

bb

y’s

Tan

k H

ou

se

Pano

ram

ic r

iver

view

and

live

mus

ic e

very

ni

ght.

Men

u fe

atur

es A

mer

ican

fare

and

se

afoo

d.M

-W: 1

1-10

:30p

m, T

h-F:

11a

m-1

1pm

, Sa

: 9am

-11p

m, S

u: 9

am-2

pm 9

12.2

33.0

770

1

15 E

. Riv

er S

t.

$$B7

A

Mrs

. Wil

ke

s D

inin

g R

oo

m

Nat

iona

lly r

ecog

nize

d ca

sual

lunc

h di

ning

. Cl

assic

sou

ther

n ho

me

cook

ing

serv

ed fa

mily

st

yle a

t sha

red

tabl

es

M-F

: 11a

m-2

pm

912

.232

.599

7

107

W. J

ones

St.I5

$$

Sta

rfish

Cafe

Nat

iona

lly r

ecog

nize

d cu

linar

y ar

ts tr

aini

ng

prog

ram

and

res

taur

ant,

help

ing

indi

vidua

ls w

ork

tow

ard

self

suffi

cien

cy. D

inin

g he

re

mak

es a

diff

eren

ce in

the

loca

l com

mun

ity.

M-F

: 8am

-2:3

0pm

912

.790

.851

2

711

E. B

road

St.

$N

12S

oh

o S

ou

th C

afe

Rela

xed

café

set

ting.

Sund

ay b

runc

h. M

enu

sele

ctio

ns in

clud

e sp

ecia

lty s

andw

iche

s, de

s-se

rts

and

mor

e.M

-Sa:

11:3

0am

-4pm

, Su:

11-

4pm

912.

233.

1633

12

W. L

iber

ty S

t.

A$

H5

Sage

Cont

empo

rary

Am

eric

an a

nd E

urop

ean

crea

tions

sev

ed in

an

intim

ate,

casu

al, y

et

refin

ed tw

o st

ory

esta

blish

men

tTu

-Th:

5:3

0-11

pm, F

-Sa:

5:30

-12a

m,

Sa-S

u: 1

1am

-3pm

912

.233

.000

2

41 W

hita

ker

St.

D5

A$$

Ro

ly P

oly

Casu

al e

xpre

ss s

ettin

g. Ex

tens

ive s

elec

tion

of

wra

ps, s

andw

iche

s, so

ups,

and

sala

ds.

M-F

: 10a

m-5

pm, S

a: 11

am-5

pm

912

.233

.822

2

1

14 B

arna

rd S

t.

$D

4

Sh

rim

p F

acto

ry

Casu

al fi

ne d

inin

g se

tting

. Var

ious

men

u ite

ms

prep

ared

at t

able

. Ext

ensiv

e se

afoo

d se

lect

ions

.M

-Su:

11a

m-1

0pm

912.

236.

4229

3

13 E

. Riv

er S

t.

B10

$$A

Wil

d W

ing

Cafe

Casu

al A

mer

ican

set

ting.

Serv

ing

larg

e se

lec-

tion

of w

ings

and

Am

eric

an fa

re.

Su-T

h: 1

1am

-2am

, F-S

a: 11

am-3

am

912.

790.

9464

2

7 Ba

rnar

d St

. C4

$A

Well FED 41

AO

le S

ko

ol

BB

Q

In th

e O

ld To

wn

Trol

ley T

ours

Bui

ldin

g.

Spec

ializ

ing

in S

outh

ern

Style

BBQ

all

with

ou

r ow

n ho

mem

ade

rubs

& s

auce

s. Ri

bs,

Chic

ken,

fish,

and

Fres

h Cu

t Frie

s.Tu

-Sa:

11am

-9:3

0pm

912.

604.

6263

2

14 W

. Bou

ndar

y St

.

F1

$

Sat

isfi

ed

Burg

ers,

sand

wic

hes,

sala

ds, a

nd w

ings

in a

co

mfo

rtab

le fa

mily

& s

port

s ba

r at

mos

pher

e.Li

ve M

usic

.

Cal

l for

Hou

rs

912.

777.

3222

30

1 W

. Bro

ught

on S

t.

D3

$$A


PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 38

Ca

fes

swee

ts

Bak

erie

s

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Le

oci

’s T

ratt

ori

a

Inte

rnat

iona

lly in

spire

d Ita

lian

men

u se

lec-

tions

. Spa

ciou

s ou

tdoo

r pa

tio a

nd b

occe

bal

l co

urt.

M-F

: 11a

m-u

ntil,

Sa-S

u: 1

2am

-unt

il

912.

335.

7027

60

6 A

berc

orn

St.

L8A

$$M

ell

ow

Mu

shro

om

Casu

al e

clec

tic a

tmos

pher

e m

atch

es th

e ec

lect

ic m

enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-10:

30pm

, Su

: 11a

m-1

0pm

912.

495.

0705

1

1 W

. Lib

erty

St.

H5

A$$

Scr

eam

in M

imi’

s &

Scr

eam

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2433

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day

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231.

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232.

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233.

5348

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233.

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rinks

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Thu

rs 5

pm-1

2am

, Fri

-Sat

1pm

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912.

238.

2012

4

2 M

LK Jr

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: 9am

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a: 8a

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up

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912.

341.

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te S

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912.

233.

4683

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st W

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ine

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aila

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Su-W

: 10a

m-1

0pm

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Sa: 1

0am

-12a

m

912.

355.

5555

18

E St

ate

St.

$E6

42 Well FED

A

Everyday 7am

til 10pm

NOW SERVING BEER AND WINE!

Bike delivery available weekdays 9am to 3pm!

100% fair trade and organic coffee

fresh food made in house with local harvest served until 9pm

music, poetry, indie films... check website for schedule

free WiFi

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

Community Since 2001Brewing Coffee and 13 e. Park Ave.

Savannah, GA 31401 912.232.4447 | www.sentientbean.com

Downtown 42 MLK Jr. Blvd. (912) 238-2012www.luluschocolatebar.com

VOTED

BestDesserts

IN SAVANNAH5 years

in a row!

hour

streat yourtaste buds

at Lulu’s

Sunday - Monday 5pm-11pmTuesday - Thursday 5pm-MidnightFriday - Saturday 5pm-1am

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


Vegetarian Options A

Begi

nnin

g of

nex

t lin

e

Fusi

on

EclE

ct

ic

Jazz

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ap

as B

ar

Cont

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osph

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Live

m

usic

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u fe

atur

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tern

atio

nally

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ired

tapa

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912.

236.

7777

52 B

arna

rd S

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amou

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r ta

cos.

Dai

ly sp

ecia

ls.

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a: 11

am-5

pm, M

-W: 5

pm-1

0pm

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Sa: 5

pm-1

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912.

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City

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atio

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ht fa

re s

erve

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am-1

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912.

236.

2066

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W. S

aint

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.

AC

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Map on pg. 38H i sto r ic D i st r ictc

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kEr

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Cafe

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rope

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fare

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cial

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cho

cola

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wic

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ads,

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hed

bake

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and

mor

e.

M-F

: 7:3

0am

-5:3

0pm

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-5:3

0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

44 Well FED

Authentic Thai Cuisine in the heart of

Downtown Savannah

147 ABERCORN ST. 912.201.3534


26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu



Begi

nnin

g of

nex

t lin

e

Map on pg. 38

His

pan

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uban

, Mex

ican

, etc

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nic

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iddl

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ietn

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5

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arisi

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entic

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nch

fare

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sona

l men

u se

lect

ions

and

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ensiv

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list.

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pm-1

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a: 6p

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1pm

912.

443.

1875

4

8 W

hita

ker

St.

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ap

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enu

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re a

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ly sp

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7pm

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912.

232.

1881

2

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h-Sa

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use

spec

ials

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-Sa:

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u: 1

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-9pm

912.

236.

0530

42

0 E.

Bro

ught

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t.

Carl

ito

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ex

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Gri

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aily

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ials

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h-F:

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10:3

0pm

, Sa

: 12-

10:3

0pm

, Su:

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10pm

912.

232.

2525

119

MLK

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lvd.

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gre

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M-T

h: 1

1am

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0pm

, F-S

a: 11

am-1

0:30

pm,

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1am

-9pm

912.

292.

1656

402

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lvd.

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apan

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pen

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over

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912.

234.

9300

1

16 E

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ught

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t.

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:30-

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u: 5

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-Th:

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cas

ual

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: 11a

m-9

:30p

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h-Su

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912.

233.

8899

11

3 M

LK Jr

. Blv

d.

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-3pm

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a: 4:

30-1

0pm

, Su

: 5pm

-9pm

912.

231.

6667

1

7 W

. Bro

ught

on S

t.

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$$A

PJ

Th

ai

Cu

isin

e

Casu

al e

xpre

ss s

ettin

g w

ith in

door

and

ou

tdoo

r se

atin

g. S

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g tr

aditi

onal

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i cu

isine

in a

rel

axed

atm

osph

ere

M-F

: 11a

m-9

pm, S

a-Su

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pm 9

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147

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n St

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iwa’

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e se

lect

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of tr

aditi

onal

Japa

nese

fare

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clud

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sush

i and

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achi

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ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

349.

6230

10

Barn

ard

St.

$$K

10A

Saig

on

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stau

ran

t

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inni

ng T

hai, V

ietn

ames

e, an

d Pa

n-As

ian

men

u. Ve

gan

frie

ndly.

Cas

ual i

ntim

ate

setti

ng.

M-F

: 11a

m-3

pm, S

a-Su

: 12-

4pm

, Su-

Th:

5-

10pm

, F-S

a: 5-

11pm

912.

232.

5288

4

W. B

roug

hton

St.

A$$

D6

Zu

nzi

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Swiss

, Ita

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u in

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ces.

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al e

xpre

ss a

nd ta

ke

out.

M-S

a: 11

am-6

pm

912.

443.

9555

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. Yor

k St

.

$ E7

Tac

o A

baj

o

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e un

derg

roun

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all a

nd b

ar.

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ious

and

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tem

pora

ry w

ith a

n ed

ge.

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s, bu

rrito

s, an

d m

ore.

Su-W

: 11a

m-1

2pm

, Th-

Sa:1

1am

-3am

912

.480

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0 2

17 1

/2 W

. Bro

ught

onD4

Well FED 45


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 47

5 S

po

t N

eig

hb

orh

oo

dK

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en

& B

ar

COM

ING

SO

ON

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ual a

nd c

omfo

rtab

le

plac

e fo

r sa

ndw

iche

s, sa

lads

, bu

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d en

tree

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ing

soon

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430

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ersh

am S

t.

D8

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es

Re

stau

ran

t

Wat

erfro

nt d

inin

g w

ith s

pect

acul

ar v

iew

s

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

Bo

nn

a B

ell

a Y

ach

t C

lub

Gou

rmet

hom

emad

e m

enu

offe

rings

in a

ca

sual

exp

ress

set

ting.

Fres

h lo

cal s

eafo

od,

grea

t ste

aks,

and

full

bar.

Tu-F

: 3pm

-7pm

, Sa.

-Su:

11a

m-1

pm

912.

352.

3133

27

40 L

ivin

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n A

ve.

G11

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Fid

dle

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afo

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e ar

ray

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elec

tions

incl

ude

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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

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a: 11

am-1

1pm

,

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: 11a

m-1

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912.

351.

2274

72

01 H

odgs

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emor

ial D

r.

J7$$

A

Fo

rm

Carr

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win

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shop

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ly ch

ef c

reat

ions

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ps, s

ides

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ts, c

hees

es,

and

fam

ous

chee

seca

kes.

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ava

ilabl

e fo

r pr

ivate

win

e ta

stin

gs a

nd d

inne

rs.

A$$

-$$$

M-F

: 11a

m-7

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a: 11

am-6

pm

B8

912

.236

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2

180

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aber

sham

St.

Gio

rgio

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ub

s &

De

li

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a: 8a

m-9

pm, S

u: 1

2pm

-4pm

912.

352.

1118

7

15 M

all B

lvd.

$ J7

Casu

al e

xpre

ss s

ettin

g w

ith la

rge

men

u se

lect

ion.

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ializ

ing

in It

alia

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en

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ck P

ub

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912

.234

.588

5

243

0 H

aber

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St.

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al, lo

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enu

sele

ctio

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ude

orig

inal

take

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cla

ssic

Am

eric

an fa

re

with

mos

t sel

ectio

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ade

from

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atch

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urce

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cally

.T-

Sa: 1

1am

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m

Ho

uli

han

’s

Casu

al p

rogr

essiv

e di

ning

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eric

an, I

talia

n, an

d As

ian

insp

ired

dish

es m

ade

from

scr

atch

. Ex

tens

ive d

rink

men

u.M

-Th:

11a

m-1

0:30

pm, F

-S: 1

1am

-11:

30pm

,

Sun:

11am

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m91

2.92

1.57

12

170

29 A

berc

orn

St.

$$A

L1

M-F

r: 11

am-3

pm, 5

pm-9

pm

Byrd

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& G

rill

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ourm

et c

afe

style

fare

incl

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g ch

arcu

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ese,

& s

mal

l pla

tes.

Usin

g lo

cally

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rced

mea

ts a

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akin

g ev

eryt

hing

po

ssib

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hou

se.

912.

713.

4691

6

700

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ers A

ve.H8

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Co

ach

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er

Larg

e se

lect

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of s

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ard

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ican

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d ba

r fo

od s

tand

ards

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ly sp

ecia

ls.

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ious

spo

rts

bar

atm

osph

ere.

M-S

u: 1

1am

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m

912.

352.

2933

301

6 E.

Vic

tory

St.

A$

D12

Dri

ftaw

ay C

afe

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al c

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al c

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phas

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esh

loca

l sea

food

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l org

anic

pro

duce

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nd c

ut s

teak

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ghtly

ent

rée

feat

ures

.

M-S

a: 11

am-1

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: 10a

m-9

pm

912.

303.

0999

740

0 Sk

idaw

ay R

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A$$

K10

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on

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th

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n a

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lect

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ine

list.

M-S

u: 6

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:30p

m

912.

236.

5547

105

E. 3

7th

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$A

Bu

ll S

tre

et

Eat

ery

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al a

tmos

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e w

ith a

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itche

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w. O

fferin

g a

full

brea

kfas

t men

u th

at is

av

aila

ble

all d

ay w

ith d

aily

lunc

h sp

ecia

ls,

sand

wic

hes

and

burg

ers.

Tu-S

u: 7

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pm 9

12.2

32.3

593

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l St.

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ak

fast

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ce

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ious

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ual e

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ss s

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ive

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t men

u fe

atur

ing

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ette

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nch

men

u as

wel

l.

M-S

u: 6

am-3

pm

912.

234.

6778

2

130

E. V

icto

ry D

rive

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11

Be

n’s

Ne

igh

bo

rho

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ll

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al e

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rvin

g ho

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col

d sa

ndw

iche

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rger

s, gy

ros,

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ds a

nd s

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.

$$H

7

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urg

ers

So

uth

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e

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al fa

mily

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osph

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spec

ializ

ing

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rge

sele

ctio

n of

bur

gers

incl

udin

g tu

rkey

and

veg

-gi

e bu

rger

s, an

d ot

her

stan

dard

Am

eric

an fa

re.

M-T

h: 1

1am

-9pm

, F-S

a:11

am-1

0pm

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: 12p

m-6

pm91

2.92

7.87

00

11

108

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n St

.

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ar

Fo

od

Fren

ch a

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sian

influ

ence

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ited

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rota

ting

and

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ving

men

u. Ca

sual

and

in

timat

e ba

r se

tting

. Wifi

ava

ilabl

e.

M-S

a: 4p

m-1

am

912.

355.

5956

4

523

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ersh

am S

t.

E8A

$$

Din

er

on

Ab

erc

orn

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n 24

hrs

a d

ay, 7

day

s a

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912.

356.

5877

720

2 A

berc

orn

St.

$H

7

Trad

ition

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mer

ican

din

er th

at is

ope

n 24

ho

urs

a da

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he m

enu

offe

rs b

reak

fast

, lu

nch,

and

dinn

er o

ptio

ns s

uch

as e

ggs,

burg

-er

s, st

eaks

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dwic

hes,

hot d

ogs

and

frie

s.

Blu

e T

urt

le B

istr

o

Casu

al c

onte

mpo

rary

atm

oshp

ere.

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ctic

an

d fr

esh

men

u se

lect

ions

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uni

que

and

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rge

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cion

of c

raft

beer

as

wel

l.

M-T

h: 1

1am

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F-S

a: 11

am-1

0pm

912.

358.

0809

52

00 P

auls

en S

t.

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F8

Cafe

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rie

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, 10

tabl

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uthe

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tyle

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ith a

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gani

c, he

alth

y tw

ist. E

very

thin

g is

hom

emad

e, lo

cally

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rced

, and

org

anic

.

Tu-F

: 11a

m-8

pm, S

a: 9a

m-8

pm

912.

236.

3354

17

15 B

arna

rd S

t.

$B7

Bu

tte

rhe

ad G

ree

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onal

and

fres

h fa

re.

Crea

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

.201

.180

8

18

13 B

ull S

t.

$B8

Be

tty B

om

be

r’s

Loca

ted

insid

e th

e Am

eric

an L

egio

n, Po

st 1

35.

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ing

affo

rdab

le s

tand

ard

bar

fare

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udin

g bu

rger

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ings

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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

AA

Clo

SED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

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

Map on pg. 46

48 Well FED

Pe

arl

’s S

altw

ate

r G

rill

Spac

ious

cas

ual w

ater

front

din

ing.

Exte

nsive

m

enu

offe

rs m

any

varie

ties

of s

eafo

od d

ishes

pr

epar

ed in

man

y st

yles

M-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm, S

u:

5pm

-9:3

0pm

912.

352.

8221

7000

LaR

oche

Ave

.

$$J1

1A

San

dfl

y B

ar

& G

rill

Casu

al lo

cal s

port

s ba

r at

mos

pher

e. M

enu

incl

udes

sta

ndar

d Am

eric

an b

ar fa

re

M-F

: 11:

30am

-2am

, Sa:

3pm

-2am

, Su:

12

:30p

m-1

2am

912.

354.

8288

736

0 Sk

idaw

ay R

d.

$K

10A

Sh

an

e’s

Rib

Sh

ack

M-S

un 1

1am

-10p

m

912.

354.

3744

67

30 W

ater

s Ave

H8

$$Co

ntem

pora

ry c

asua

l set

ting.

Men

u in

clud

es

BBQ

sta

ndar

ds s

peci

aliz

ing

in r

ibs.

Cate

ring

Avai

labl

e.

Naro

bia

’s G

rits

& G

ravy

Fam

ily fr

iend

ly ca

sual

caf

e th

at s

peci

aliz

es

in b

reak

faas

t and

gra

vy. D

aily

lunc

h sp

ecia

ls,

incl

udin

g la

mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

7am

-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

$B8

Off

Th

e G

rill

Casu

al e

xpre

ss s

ettin

g. M

enu

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ctio

ns

incl

ude

stan

dard

bar

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e fa

re w

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ition

al s

ides

.

M-S

a: 11

am-9

pm

912.

232.

1218

201

5 W

ater

s Ave

.

$C

9

Ozz

y’s

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ll

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ition

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che

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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

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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

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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

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a ga

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and

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arge

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pas

ta, s

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acke

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Hom

e of

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inal

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Su-T

h: 1

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-Sa:

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m

912

.355

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3

3

08 M

all W

ay

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tow

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i, bag

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lect

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.

M-S

u: 5

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912.

355.

8717

7805

Abe

rcor

n St

.

$I6

Ma

Ran

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’s

Men

u in

clud

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onal

sou

ther

n so

ul

food

sel

ectio

ns in

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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.

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6

Tail

gate

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ar

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rill

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ts B

ar a

tmos

pher

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arie

d se

lect

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of s

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ard

Amer

ican

fare

. Lar

ge s

elec

tion

of

beer

and

liqu

or.

M-S

a: 3p

m-3

am, S

u: 1

2:30

pm-2

am

912.

921.

2269

1

1215

Abe

rcor

n St

.

L4$

A

Sam

my G

ree

ns

Casu

al e

xpre

ss s

ettin

g w

ith a

new

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

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

Fin

e D

inin

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Map on pg. 46

PRICE$

$$$$$



Children’s Menu



Ca

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swee

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.

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men

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349.

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.

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7

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353-

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ings

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:30p

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ns

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peci

als

to c

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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-F: 1

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h: 5

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Sa: 5

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912.

354.

4005

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izza

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slice

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unch

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men

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lect

ions

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: 11a

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: 12p

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912.

354.

2356

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ater

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.

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Larg

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h: 1

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349.

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osph

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912.

356.

1020

401

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41

St.

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: 11:

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351.

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r.

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8

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Su-T

h: 1

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912.

354

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1

73

60 S

kida

way

Rd.

$K

10


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Asi

An

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

Hir

an

o’s

Casu

al e

xpre

ss s

ettin

g. M

enu

incl

udes

trad

i-tio

nal J

apan

ese

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es in

clud

ing

sush

i, hib

achi

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d te

riyak

i.M

-Th:

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m-9

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-Sa

11am

-10p

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u:

12pm

-8pm

912.

961.

0770

1

3015

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rcor

n St

.

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lect

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l ap

poin

ted,

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ate

atm

osph

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ials

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u: 5

pm-1

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912.

691.

2080

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017

E. V

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r.

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an

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city

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ine

in o

r ca

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u: 1

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Fr: 1

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912.

201.

3541

551

5 W

ater

s Ave

.

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8

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osph

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a: 10

:30-

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, Su:

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912.

920.

7273

14

9 E.

Mon

tgom

ery

Cro

ss R

d

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h: 1

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, F-S

a: 11

:30-

9:30

pm,

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1:30

-9pm

912.

353.

9281

7400

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.

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912.

236.

8228

2315

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ve.

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u: 1

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912.

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2025

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0 W

ater

s Ave

.

F9$$

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ushi

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sea

ting.

M-F

: 11:

30-9

:00p

m

912.

355.

8819

740

1 Sk

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ay R

d.

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-Th:

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:30p

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-Sa:

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u: 5

pm-9

pm

912.

355.

2100

709

8 H

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on M

emor

ial D

.

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7A

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er.

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ake

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Cate

ring

avai

labl

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M-S

u: 1

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m

912.

920.

3028

1

2322

Lar

go D

rive

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No

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l

Larg

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ried

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Asia

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ing

nood

le c

ombi

natio

ns. C

asua

l int

imat

e se

tting

.M

-Fr:

11am

-9pm

, Sa:

12pm

-9pm

, Clo

sed

on

Sund

ays

912.

692.

1394

705

2 H

odgs

on M

emor

ial D

r

$H

7

Saig

on

Fla

vors

Casu

al e

xpre

ss s

ettin

g. La

rge

sele

ctio

n of

tr

aditi

onal

Vie

tnam

ese

dish

es in

add

ition

to

Sus

hi.

M-S

u: 1

1am

-9pm

912.

352.

4182

660

4 W

ater

s Ave

.

H8

$$

Hir

an

o’s

Casu

al e

xpre

ss s

ettin

g. M

enu

incl

udes

trad

i-tio

nal J

apan

ese

dish

es in

clud

ing

sush

i, hib

achi

, an

d te

riyak

i.M

-Th:

11a

m-9

pm, F

-Sa

11am

-10p

m, S

u:

12pm

-8pm

912.

353.

8337

4

426

Hab

ersh

am S

t.

E8$

A

Sak

ura

Jap

an

ese

Casu

al in

timat

e se

tting

. Tra

ditio

nal J

apan

ese

men

u se

lect

ions

incl

udes

sus

hi, t

eriya

ki, a

nd

hiba

chi.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

1pm

912.

351.

9300

84

65 W

ater

s Ave

nue

$J7

Spac

ious

con

tem

pora

ry a

tmos

pher

e. Ja

pane

se fa

re fe

atur

ing

hiba

chi s

tyle

din

ing

with

a s

how

.M

-Th:

4:3

0-10

pm, F

-Sa:

4:30

-10:

30pm

, Su:

4p

m-9

:30p

m

H7

912.

352.

7300

2

00 E

isen

how

er D

r.

A$$

Miy

ab

i

Se

aso

ns

of

Jap

an

Ex

pre

ss

Japa

nese

hib

achi

, sus

hi, a

nd tr

aditi

onal

se

lect

ions

. Cas

ual e

xpre

ss d

inin

g in

spa

ciou

s at

mos

pher

e.M

-Th:

11a

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

:30p

m-8

pm

912.

353.

9281

7

400

Abe

rcor

n St

.

$I7

Mas

ato

of

Jap

an

Japa

nese

sel

ectio

ns fe

atur

ing

hiba

chi s

tyle

cu

isine

coo

ked

in fr

ont o

f you

with

a s

how

. Ca

sual

, spa

ciou

s se

tting

.M

-Sa:

11:3

0-2p

m, M

-Th:

5pm

-10p

m, S

a: 4:

30-1

0:30

pm, S

u: 4

:30-

10pm

912.

355.

9800

7805

Abe

rcor

n St

.I6$$

A

Gre

en

Te

a

Qui

ck s

ervic

e. D

rive-

thru

onl

y. M

enu

incl

udes

tr

aditi

onal

Chi

nese

sel

ectio

ns. D

aily

lunc

h sp

ecia

ls an

d fa

mily

din

ners

.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su:

12

pm-1

0pm

912.

691.

0330

7205

Wat

ers A

ve.

$I8

Egg

Ro

ll K

ing

New

York

sty

le C

hine

se d

rive

thru

res

taur

ant

M-T

h: 1

1am

-10:

30pm

, F-S

a:11

am-1

1pm

, Su

:12

noon

-10p

m

912.

354.

3420

1801

E. V

icto

ry D

r.

$D

10

Asi

an

Riv

er

Re

stau

ran

t

Varie

ty o

f gou

rmet

Asia

n di

shes

incl

udin

g Ch

ines

e, Ja

pane

se, T

hai, s

ushi

, and

mor

e.

M-S

u: 1

1am

-4pm

, M-T

h: 4

:30-

9:30

pm,

F-Sa

: 4:3

0-10

:30p

m, S

u: 4

:30-

9:30

pm

912.

354.

6111

11

00 E

isen

how

er D

r.

$I8

Be

ijin

g H

ou

se I

I

Casu

al e

xpre

ss s

ettin

g. La

rge

men

u se

lect

ion.

Serv

ing

trad

ition

al C

hine

se fa

re.

M-S

u: 1

1am

-10p

m

912.

927.

8599

1

3040

Abe

rcor

n St

.

L2$$

Ch

iriy

a’s

Th

ai

Cu

isin

e

Intim

ate

casu

al s

ettin

g. M

enu

sele

ctio

ns

incl

ude

trad

ition

al T

hai c

uisin

e as

wel

l as

Haw

aiia

n di

shes

M-S

a: 11

am-2

:30p

m, M

-Sa:

5pm

-10p

m

912.

303.

0555

7805

Abe

rcor

n St

.

$$I6

A

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

352.

3838

764

0 A

berc

orn

St.

$$I7

A

50 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-1

0pm

, F-S

u: 5

pm-1

0:30

pm

912.

920.

5504

1

1215

Abe

rcor

n St

.

Intim

ate

cont

empo

rary

am

bian

ce. E

clec

tic

Pan-

Asia

n an

d Th

ai in

fluen

ced

men

u se

lec-

tions

as

wel

l as

sush

i.

A$$

L4W

an

g’s

II C

hin

ese

Trad

ition

al C

hine

se s

elec

tions

and

Japa

nese

te

riyak

i. Lar

ge m

enu

and

spac

ious

cas

ual

atm

osph

ere.

M-T

h: 1

1:30

am-1

0pm

, F-S

a: 11

:30a

m-1

1pm

, Su

: 12p

m-1

0pm

912.

355.

0321

760

1 W

ater

s Ave

.

$$I8

Su

shi-

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Cas

ual

intim

ate

atm

osph

ere

serv

ing

trad

ition

al

Japa

nese

sus

hi a

nd e

ntre

es. W

inne

r of

“B

est S

ushi

” fo

r 13

con

secu

tive

year

s.M

-F: 1

1am

-2:3

0 pm

, M-T

h: 5

pm-1

0pm

, F-

Sa: 5

pm-1

1pm

912.

303.

0141

11

00 E

isen

how

er D

r.

$H

7A

Su

shi

Tim

e T

ow

a

Sush

i, Ter

iyaki

, and

oth

er tr

aditi

onal

Japa

nese

di

shes

in a

rel

axed

atm

osph

ere

with

sit-

dow

n su

shi b

ar.

M-T

h: 1

1-9:

30pm

, F:1

1-10

:30p

m,

Sa: 1

2-10

:30p

m

912.

920.

3288

5

4 M

ontg

omer

y C

ross

Rd.

$$J6

Jala

pe

no

’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-S

a: 11

am-1

0pm

, Su:

12p

m-9

pm

912.

920.

0704

8840

Abe

rcor

n St

.

$$I6

AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm91

2.35

4.03

00

108

Mal

l Blv

d.

Trad

ition

al M

exic

an s

elec

tions

, ext

ensiv

e fu

ll ba

r, am

ple

seat

ing,

regu

lar

spec

ials

, ser

ved

in

Mex

ican

them

ed s

ettin

g

A$$

I7

His

pan

icC

uban

, Mex

ican

, etc

.

Can

cun

Spac

ious

cas

ual a

tmos

pher

e. Ex

tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

.

M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

$$F7

A

El

Po

tro

Clas

sic M

exic

an s

elec

tions

in a

cas

ual s

ettin

g. Fr

esh

chili

mad

e da

ily. L

unch

and

din

ner

spec

ials

.M

-Th:

12p

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

2pm

-8pm

912.

927.

9953

1

3051

Abe

rcor

n St

.

$$L3

AJa

lap

en

o’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-T

h: 1

1am

-10:

30pm

, F-S

a: 11

am-1

1pm

, Su

: 11a

m-1

0pm

912.

356.

1800

7

405

Skid

away

Rd.

$$K

10A

La

Xal

ap

en

a

Casu

al in

timat

e se

tting

ser

ving

trad

ition

al

Mex

ican

fare

. Dai

ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

$$A

M-S

a: 10

am-8

pm, S

u: 1

2pm

-6pm

Sal

sari

tas

Fre

sh C

an

tin

a

Casu

al e

xpre

ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

a, fr

esh,

mad

e to

ord

er.

912.

335.

7678

520

5 W

ater

s Ave

.

F9$

A

Well FED 51

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese


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

10V

ick

ie’s

Casu

al,

fest

ive s

ettin

g. Ex

tens

ive m

enu

with

or

igin

al ta

kes

on c

lass

ic a

mer

ican

and

sea

food

di

shes

. Reg

ular

spe

cial

s an

d sp

ecia

lty d

rinks

.M

-F: 5

pm-1

0pm

, Sa-

Su: 1

2pm

-10p

m

912.

786.

9869

1105

US

Hw

y 80

C8

A$$

Ro

ck H

ou

se B

ar

& G

rill

Burg

ers,

seaf

ood,

taco

s, an

d bi

g bu

rrito

s se

rved

in a

spa

ciou

s sp

orts

bar

atm

osph

ere.

Live

ent

erta

inm

ent a

nd K

arao

ke.

M-S

u: 1

1-3a

m

912.

786.

7176

15

16 B

utle

r Ave

.

AN

9$$

Sp

an

ky

’s B

eac

hsi

de

Seaf

ood

galle

y an

d sa

loon

. Lar

ge s

elec

tion

of

seaf

ood,

past

a, sa

lads

, and

sta

cker

s. “H

ome

of th

e or

igin

al c

hick

en fi

nger

.”.

Su-T

h: 1

1-10

pm, F

-Sa:

11-1

1pm

912.

786.

5520

160

5 St

rand

Ave

.

A$$

O11

Su

nd

ae C

afe

& D

eli

Larg

e se

lect

ion

of s

andw

iche

s, bu

rger

s, sa

lads

, an

d se

afoo

d. Tr

aditi

onal

sou

ther

n di

shes

. Lu

nch

and

dinn

er s

peci

als.

M-S

a: 11

-3pm

, M-S

a: 5-

9pm

912.

786.

7694

304

1st

Str

eet

$$I1

1A

Ge

rald

’s P

ig a

nd

Sh

rim

p

Dog

frie

ndly

outd

oor

seat

ing

area

with

a v

iew

of

the

mar

sh.

Road

side

grill

prov

idin

g pi

g pi

ckin

gs,

Geo

rgia

wild

shr

imp,

and

larg

e to

go

ord

ers.

F-Su

: 11a

m-7

pm$M

10

912.

786.

4227

111

3 E.

Hw

y. 80

A

Piz

za o

n W

he

els

Larg

e se

lect

ion

of p

izza

, sub

s, an

d sa

lads

. Fa

st a

nd fr

ee d

elive

ry.

Fam

ily o

wne

d an

d op

erat

ed fo

r ov

er 2

5 ye

ars.

M-S

u: 4

pm-t

ill

912.

786.

5870

10

3 Jo

nes A

ve

$$I9

Mac

Elw

ee

’s S

eafo

od

Awar

d w

inni

ng s

eafo

od. E

xten

sive

men

u in

clud

es p

asta

s, st

eaks

, bee

r-bat

tere

d se

afoo

d an

d va

rious

che

f spe

cial

s. O

cean

vie

w, f

ull b

ar.

M-F

: 4pm

-?, S

a-Su

: 12p

m-?

912.

786.

8888

101

Lov

ell A

venu

e

A$$

I11

Marl

in M

on

roe

’s S

urf

sid

e

Larg

e se

lect

ion

of s

eafo

od. I

nter

estin

g se

lect

ions

mix

ed w

ith s

tand

ards

. Sig

natu

res

incl

ude

flow

er p

ot b

read

and

moj

o he

n.M

-Su:

11-

10pm

912.

786.

4745

4

04 B

utle

r Ave

.

A$$

J11

Tyb

ee

Isl

an

d S

oci

al C

lub

Care

fully

cra

fted

men

u in

clud

es e

clec

tic

varie

ties

of ta

cos,

sala

ds, a

nd a

ppet

izer

s. Ex

tens

ive w

ine

sele

ctio

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DrinkThe all new Well FED Bar Guide is under construction! In the meantime, how about trying to make your own brew? Turn the page to learn more.

They’ve titled their brewing efforts “Reigning Grain,” a play on words to reflect some of the frequent weather-based challenges they’ve faced.

“Brewing frequently in Savannah over the summer, we dealt with a significant number of “rain days.” Our first rain day was a disaster, but we learned from it and while we wait to purchase a collapsible canopy, we proficiently wield umbrellas above our boiling brew,” says Tom. “From deftly dealing with rain days and desiring to improve our competition entries, we decided to officially call our collaboration Reigning Grain.”

And they have started to enter their ‘brew day’ output in craft beer and homebrew competitions, including “Summer Suds in Savannah,” an SBL-sponsored event that coincides with the Savannah Craft Brew Fest. Mike’s “Olomorn IPA” placed honorable mention, finishing 4th out of 14 beers in its style.

In order to prepare themselves for competition-worthy beers, they’ve both gotten involved with the Beer Judge Certification Program (BJCP), a national non-profit organization that certifies and ranks beer judges. The BJCP is committed to ‘beer literacy,’ and publishes style guidelines for several types of beer, cider and mead, most recently updated in 2008. In competitions, the BJCP Style Guidelines have become the preferred standard for entrants, meaning that all beers in a certain category are adhering to the same general set of parameters. Parameters include ingredients (color, grains, hops) and other measurable quantities (specific gravity, alcohol by volume, etc.)

Tonight’s mission is an American Brown Ale (BJCP #10C), a style Mike and Tom have crafted many times before.

by David Gignilliat

It’s a ‘brew day’ in a quiet courtyard just off East Gordon Street, nestled behind a serene section of row homes in Savannah’s celebrated Historic District.

The vestigial reminders of a long, sultry summer have finally given way, seemingly a month overdue, to seasonably cool fall weather. A slight breeze weaves its way through the October night into the spacious courtyard, which will serve as the laboratory for the evening’s impromptu beer-making efforts.

For some, having a ‘brew day’ might mean twisting a few tops off of store-bought American lager, but for home brewers Tom Kenkel and Mike Garcia, it’s a much more meaningful -- and ultimately rewarding -- endeavor.

Part outdoor science project, part evening social, it’s been a regular routine for Mike and Tom since they first began making beer just a few years earlier. Both are active members of the Savannah Brewers League, a local organization for those who love -- and love to make -- beer. The SBL gathers each month downtown at Moon River Brewing for meetings, and sponsors several member events throughout the year. Many of its members have successfully entered their homebrews in competition, and the group often plans road trips to nearby festivals and beer events.

Over the last year, on their own and with the SBL, they’ve quickly gotten very serious about their work.

“At this point, we’re trying to be much more experimental with our beers,” says Tom, a graphic designer originally from Tulsa, Ok. “We try to make things our own, and try some things that are not just the [standard] porters, stouts and ales.”

photography by Meagan Hodge

They’ve titled this one “Brenden’s Brown Cascade,” and are making it for a friend’s upcoming wedding. American brown ales are typically drier than their English brown brethren, and typically feature citrus accents with a medium chocolate or caramel body.

A few weeks earlier, the duo made another special occasion beer, a “White House Honey Ale” they hope will be ready for Election Night. President Barack Obama is a home brewer himself, having purchased a kit in 2011. For the ale, Obama used English hops and a pound of honey collected from the beehives on the White House lawn. Earlier this summer, a pair of crafty home brewers (attorneys Scott Talkov and Brodie Burks) made a Freedom of Information Act request for the commander-in-chief ’s recipe. Obama gladly obliged, and recently made the recipe public on The White House blog on September 1.

The group’s brewing space is a testament to backyard ergonomics and resourcefulness. A metal chandelier hangs securely from a line up above, illuminating the open-air lab. A large grill sits nearby, though its service will likely not be needed for this evening’s efforts. A handful of chairs are spread out nearby, for the audience -- friends, neighbors, significant others, or just whomever may happen to stop by.

“You know, Tom, maybe we could contribute string lights from the wedding,” suggests Tammy, a Georgia native, and as of an outdoor ceremony a few weeks earlier, Tom’s new bride.

“Yeah, that’d be great,” adds Tom.

A propane tank heats up an 18-gallon metal brew kettle, a prize Tom and Mike won in a home brewing contest late last summer.

Earlier in the afternoon, Mike and Tom steeped over 15 pounds of grain in hot water, creating the “beer tea,” as it’s known in the parlance of home brewers. The beer tea (“It’s almost like sugar water, or sweet tea,” Mike says) is drained free of grain, and then it begins to boil again. At regular intervals, Mike and Tom add pellets of hops to the simmering mixture.

The hops have alpha acids, a class of chemical compounds that are instrumental in the beer-making process. Found in the resin glands of the hop flower, they contribute bitterness or flavor to a beer. Generally speaking, if hops are added earlier, the beer will be more bitter, and later, it will be more hoppy.

As the mixture continues to simmer, an alarm on Tom’s smart phone rings. It’s time to add more hops. Shortly afterward, the beer is ready to be cooled. Using a pair of industrial-grade Rubbermaid coolers they’ve fitted with valves, a series of attached tubes cool and transport the beer from its original kettle through a cooling container and into a second reservoir.

“This has been a really rewarding part of home brewing, this engineering aspect,” says Tom, who brewed a special keg for his recent wedding. “You get deeper into the knowledge of what it takes to make beer, and all of the intricacies that come up.”

“It’s definitely my favorite part,” Mike agrees.

-Continued on the next page.

“You get deeper into the knowledge of what it takes to make beer and all of the intricacies that come up...

-It’s definitely my favorite part.”

Tonight’s filter is a converted Hop Rocket, normally used by home brewers for hop infusing. Mike has altered it with a super-fine mesh covering, allowing it to catch the hops as the mixture passes through the device, then it goes through the bucket.

Their current techniques are always evolving, a combination of trial, error, troubleshooting and ingenuity. And tonight’s efforts are no different. Mike carefully plugs something into a power strip, and the light whir of the mechanized filter buzzes gently into the night. The beer begins to pass through the tubing and the cooling process begins.

“I like the clear hoses more,” notes Mike, proud of the one of the pair’s recent process upgrades.

The beer flows deliberately through the system, working like clockwork. For a few minutes, that is. The production line hits a snag, as the Hop Rocket’s converted filter clogs fills up with a surfeit of spent hops.

“We seem to come up with a problem every time, and every time we try to fix it,” says Mike, “We’re essentially trying to get the [Hop Rocket] to do a job it’s not designed for.”

Undeterred, Tom and Mike survey the scene and come up with another solution. They’ve been in this position before, and fashion a clever workaround -- they’ll bypass the electric filter and use a large white funnel to strain the beer into a plastic water jug, its final resting place.

As Tom holds the tubes and funnel above the jug, Mike investigates the makeshift filter. With a little more tinkering, it’ll return to fight another day.

“Wow, that’s a lot of hops,” says Mike, eyeing the layer of greenish hops on his converted filter. “I guess it works, just up to a point. The filter needs to be larger.”

Tom nods agreeably, and as the last few suds of beer flows into the jug, a tawny layer of foam begins to sit gently at the top of the mixture. Despite a few setbacks, it looks like they’ll get five gallons of product after all, their stated goal for the evening. Actually, a little more.

As another successful ‘beer day’ winds down, Mike and Tom quickly tidy up their workspace. Once the jug’s been moved inside, brewer’s yeast will be added later to “eat up” the beer’s natural sugars and begin the fermentation process. A few weeks later, it’ll be carbonated, tapped into a keg and ready to drink.

Then, on to enjoy, the hard-earned bounty of a process that is as much about craftsmanship as it is camaraderie and creativity.

“You know, with all the trial and error, you guys consistently produce some good brew,” says Tammy.

For more information on the art and science of home brewing, please visit the following links:

Savannah Brewers League: www.savannahbrewers.com

Reigning Grain:h t t p : / /www. f a c ebook . com /p a ge s /Re i g n i n g -Grain/213756785420918

Beer Judge Certification Program: www.bjcp.org

To get started and for brewing supplies, visit:

Savannah Homebrew Shoppe (see ad, next page.):www.savannahhomebrew.com

On the Westside: Savannnah Hydroponics and Organicswww.savannahhydro.com60 Well FED

Behind The Suds with a member of the Savannah Brewers League

Well Fed recently spoke with another home brewer and member of the Savannah Brewers League, Chris Stovall, about his background in beer. Stovall was the gracious host for the club’s annual Oktoberfest gathering.

Name: Chris StovallLives: Savannah, GAFrom: Athens, GaFamily: Wife, Teresa, and two childrenCollege: Georgia Tech, 1988, Civil & Environmental EngineeringOccupation: Wastewater Treatment Supervisor, Thomas & Hutton EngineeringRecent Brewing Accomplishments: First Place, 2012 Brewmasters Open (Alpharetta, Ga.), September 2012, Weizenbock (BJCP #15C), a strong, malty wheat beer.

Well FED: So, how did your home brewing experience start?:

Stovall: “Like a lot of people, you’re around people that get into it, and you find out that you’re interested too. And before you know it, your wife buys you a kit for Christmas … And you’re off and running from there.”

WF: Where do you brew?

Stovall: “The brewery is actually known as our laundry room … That Christmas was a day of infamy for my wife. She enjoys the end product though.”

WF: Does your engineering and science background help?

Stovall: “In general, with home brewers, there are a number that are in a scientific or technical background. Sure, there is kind of a process to it, but that’s just a starting point. There’s actually a lot of freedom in brewing”

WF: What do you like about the Savannah Brewers League?

Stovall: “It really is all walks of life -- you get to meet some interesting folks. It’s a shared and common interest, so you’ll get some lively debates on beer and non-beer issues.”

WF: Any recommendations for the aspiring home brewer?

Stovall: “It’s easy to get into, and it’s not that expensive. All you need is a three gallon brew pot and a fermenting bucket.”

WF: What’s your ideal brew day like? Stovall: “My neighbor will come out with his

guitar, and I’ll get out my banjo, and we’ll pick and grin on the back porch out there. With making beer, the less you check it, touch it or sample, the better you’re off. Patience is part of the process”

Join the league at:

www.savannahbrewers.com

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