well fed savannah october 2011

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LUM

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feed. eat. drink.Th e L a rgest DI N I NG & BAR GU ID E covering Savannah & the Islands

MAPS Details

Descriptions

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Contents: october2011

DrinkLocal Spotlight Coastal Empire Beer Co. : Savannah’s NEW local craft brew

74

The 411 on POS POS: Not quite what youthink...it’s so much more.

18 Sustainably Delicious 7 tips to improve the hospitality industry’s environmental effects.

21

FEEDGardening Fast Food vs. Slow Food

Water Conservation Find out why it’s important and how to do your part

12

15

The Well FED Pet Choosing a chew for your dog

27

EatKeep on Truckin’ An interview with Green Truck Pub’s owner, Josh Yates

44

The Spice of Life Restaurant Feature: Rancho Alegre Cuban Plus Recipe for Ropa Vieja

48

SpECial aDDition : HoSpitality inDuStry FEaturES

The BAR GUIDE the most comprehensive list of bars, from Downtown to the islands.

77

From Food to Fuel Cooking oil and it’s journey from restaurant to refueling.

24

MapS. DEtailS.

DESCriptionS.

New Listings

pg. 53

Dining Guide

pg. 32

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08 | Volume 1 Issue 12 | Well FED

Well FED magazine is a free monthly publication distributed by Well FED Savannah™The articles and opinions of contributing writers are not necessarily the opinion of this publication. Well FED welcomes both editorial and photographic submissions. Unsolicited materials received will be treated as intended for publication and are subject to the publisher’s unrestricted right to edit or comment editorially. Advertisers are legally responsible for use of logos, trademarks, and content used in advertisements. While we aim to always have correct and current information, Well FED assumes no responsibility for errors and/or omissions, which should be viewed as unintentional. If you find we have printed any incorrect information, please contact Well FED to have the correct information printed in the next issue. No portion of this publication may be copied or reprinted without the expressed consent of the publisher.

FEED EAT DRINK

- Rene Teran

What does it mean to be a sponsor? Or a contributor? How does that definition differ from, say, a partner? Over the past few weeks, I have learned quite a bit about all of the above. I learned that sometimes they are as interchangeable as common currency. I also learned that sometimes they can turn out to be so much more.

All too often, those with the blessings of wealth or power can easily and sometimes quite carelessly bestow upon others, gifts and other charities without even batting an eye. Sometimes these generosities can be great in amount and scope. Then sometimes these generosities are not actually acts of kindness; but rather, financial transactions, that were done with the intention of acquiring something in exchange for this act of “generosity”.

With that said, while the above most surely happens in today’s world; it has been so refreshing to find that there are still those among us who are no stranger to a genuine act of kindness.

I’m speaking of all those individuals, businesses, and organizations, who over the past few weeks have been so supportive of Well FED and our endeavor that is the 2011 Savannah Food Day Festival.

Those who have so little and continue to give so much. They have given their confidence: in an endeavor that has yet to even prove itself. They have given their hard earned profits: to a small fledgling magazine and entrusted within them, their hope and belief that individuals can make a difference, no matter how big or small. They have given their time: It has been the busy business owner, the mother already stretched thin, the new father, the struggling student. All these people have given to the cause. All these people made the choice: that what they wanted to do with what little free time they had, with what little extra funds they’ve saved- they wanted to give it away.

Some of the contributors to the festival were companies that are quite large. Yet, it was not the size of the check that mattered. Instead, it was the amount of time that these business owners were willing to give to us. It was the consideration and respect that is all too often forgotten, that was bestowed upon a young man with a big idea.

-These people were willing to listen. They were willing to believe. They were willing to take a chance.-

As we also approach our one year anniversary of Well FED Magazine: I would like to say to all of you who have sponsored, contributed, volunteered, worked, and partnered with us over this past year and more recently with the Food Day Festival:

I promise to you that I will never forget to listen, to believe, to take a chance, on returning the favor; not only to you, but to others as well. I will forever be in your debt and I plan on paying it forward for the rest of my life. Thank you all for reaffirming to me, that Savannah is the place where I shall call home.

Publisher's dish

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

Publisher Rene Teran

Contributing Writers Kelly LockamyMargosia JadkowskiJennifer JengAntoine GedroycEd HoffmanMaggie & John GranquistDavid Ginilliat Katelan Cunningham

Creative DirectorWhitney Johnson

Contributing Artists M’Elena HolderMurphy Basore Roque JeanKatelan Cunningham

DistributionBryson JohnsonSarah ShattlsDavid Wanzie

Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) 480-0241

[email protected]

acebook!Follow us on

Contributing PhotographersWilliam Chambers

Thanks for everything...

Accounts Jennifer RestivoJennifer Gedroyc Kelly Nelson

witter!

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

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

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Wait, what is slow food?First it might be helpful to describe what slow food is NOT. Basically, it’s called “fast food.” It can be found in most towns, cities and nearly every highway exit. Often, it is a place where you don’t even have to get out of your car; you interact with a disembodied voice and then with a person through a tiny window for less than two minutes. Finally, you race off to your destination while wolfing down your purchase. These places are available around the clock, there are no dirty dishes or cutlery to wash and when you’re done, it is simply thrown away (often you’ll see evidence of these meals along the roadsides). Although fast food is always convenient, ultimately it came from factory farms and industrialized agriculture. The meals are processed in a factory; the food is sent down conveyor belts to be chopped, ground and packaged into plastic containers. Then these convenient packages are transported from across the country and even across the globe where few or no environmental regulations or workers rights exist (if they do, are rarely enforced). Once they get to the fast food restaurant, they are put on an assembly line much like you’d see in any factory. The workers are generally poorly paid, bored with doing unskilled labor, and so disconnected from this lifeless food that there is little or no pride in the final product. There is no regional diversity in this product that a local employee could even take pride in or identify with on a cultural

level: Fast food burgers and fries are the same whether you’re in North Dakota or South Carolina. Now contrast that too familiar scenario with what is known as slow foods. This fare can be found in any town, city or country home, a few wholesome cafes, and many high-end restaurants. I have yet to run across one on a highway exit or one that has a drive-thru. The ingredients of slow foods come from sustainable regional farms and nearby organic gardens. The produce arrives at the destination intact, where it will then be processed by skilled hands, wielding their craft with sharp knives and a pride in what they’re creating. The humanely locally raised meats are often delivered by the ranchers or ranch-hands themselves who come with details of the free-range lifestyles these animals enjoyed. To access this final product you must sit at a table, interact with the wait staff, family or friends, use ceramic plates, bowls, and metal cutlery that will then be washed and reused countless times. If at a home, you’d be with friends or family, chopping and cooking the foods that were gathered from field, garden, produce stand or the Forsyth Farmer’s Market.

Slow it Down, Bring it home

Slow-down, you eat too fast, you gotta make this flavor last, just kickin’ back the mashed-taters, lookin’ for slow-food and eatin’ gravy….

(read this to the tune in your head of Simon & Garfunkle’s hit song)

12 Well FED

Perhaps your meat came from the locally owned health food store, Brighter Day, or the Savannah Food Co-op that both buy from sustainably managed local ranches and farms. The meals themselves are a reflection of local culinary traditions; recipes passed down through the generations and shared with newcomers. For example, the shrimp and grits you have for breakfast in coastal Georgia would be next to impossible to find in Iowa. The food of this second scenario definitely takes time to plan, gather and prepare. It requires organization of people, initial research to source the foods, and a pleasant place to enjoy the outcome of all this effort. However, that doesn’t mean it has to cost a lot. Slow Food International designated September 17th as a day for a Slow Food $5 Challenge event - inviting individuals, families and organizations around the world to host slow-food meals that cost less than $5 per person. Savannah has a local Slow Food chapter that you can join by going to SlowFoodUSA.org, and linking to the local chapter page. In this way you’ll be kept in the loop when Slow Food events are planned here in Savannah. Another event that I hope you all will turn out for this month is Food Day, October 22. The official Food Day Festival 2011 guide is printed in this issue of Well FED, so turn to those pages when you’re done here, and please plan your day accordingly. The Savannah Urban Garden Alliance (SUGA) will be there with workshops on composting and water conservation, healthy cooking, and gardening. SUGA’s vision and mission are fully aligned with the principles behind Slow Food and Food Day. Our vision: Providing access to local healthy food one garden at a time. Our mission: SUGA is cultivating a healthy gardening movement in Savannah communities through outreach and education. Please consider joining SUGA’s facebook page to stay informed on gardening, food classes, and events that we sponsor. We are also found at www.SUGAcentral.org. Folks, it’s time to take a hard look at our lifestyles of convenience; to stop looking for the cheapest price rather than quality and integrity. My friend, David Malpass, who has introduced the Transition Town Initiative to Savannah (find it on Facebook) coined

the following phrase: “Consumption is the habit of convenience.” Our culture is addicted to convenience. Convenience leads to more consumption; over consumption leads to disconnection. The convenience of fast food leads to the disconnection of where our food came from, who prepared it, how it was grown, and the reason for why we should even care. Certainly there are times when it’s essential to have something quick to eat. One thing I’ve done to help during the hectic work week is to plan some meals and prep the ingredients on a leisurely Sunday afternoon. Likewise, bagged lunches can quickly be assembled with last minute additions of left-overs, fresh salad, or sandwiches. Having a healthy nut mix or protein bar in the glove box is another way to forgo pulling through the drive-thru in a moment of weakness. We live in a time of economic insecurity, a broken food system, climate changes, an obesity epidemic (up 214% from 1950-2000!)*, and a cancer epidemic (up by 55% since 1950.)** In our electronic era we spend a large part of our waking hours in front of a TV and/or computer. Screen time is out of control: 8 hours for adults and 6 hours for kids ages 8-18 (not including school-work related computer time.) We need to get back to basics! Much of this imbalance can be addressed by changing our dining lifestyle. This can be accomplished by gardening, buying from local farms, cooking wholesome meals, and being active with family and friends. Consider getting involved in worthy causes in your community that you can feel good about, using your time to make the world a better place, one community at a time.

Photo Courtesy of Slow Food Savannah

*http://www.livestrong.com/article/384722-how-much-have-obesity-rates-risen-since-1950/ **http://kidshealth.org/parent/positive/family/tv_affects_child.html

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Water efficiently—Perhaps the easiest way to water efficiently is to only water when needed: use a rain gauge (free in Savannah’s outdoor water conservation kits) or a moisture sensor to judge if plants have received enough water from rainfall, and look for signs of moisture stress like wilting. When you do water, be sure to water deeply at the roots rather than spraying the whole plant. This will get more water to where it’s needed, prevent shallow rooting, and cut down on disease like tomato blight and powdery mildew. Drip irrigation can also help you water at the root, and use 30-50% less water than sprinklers. By simply following the Outdoor Water Use Restrictions you will cut down on water lost though evaporation.

Use alternative water sources— For each square foot of collection area, 6 gallons of water can be collected from 1 inch of rainfall. Using a rain barrel to collect roof water can provide a significant supplement to your groundwater use for irrigation, and can be hooked into a drip irrigation system. Condensation from air conditioners and dehumidifiers can also be a supplemental source of water. Though it is a larger commitment than a rain barrel, a greywater system to recycle shower or faucet water could be right for your home.

Put the right plants in the right place—When selecting plants, choose native species or heirlooms that are better suited for our region’s climate and soils. Be sure to arrange plants in your garden based on their water and light needs, with partial shade plants on eastern exposures, and moisture-loving plants at the bottom of any slopes. By grouping plants based on their water requirements—high, medium, or low—you can irrigate more efficiently by targeting the groups’ needs.

Add organic matter—Our sandy soil naturally have low organic matter, so we need to amend it. Mixing 3 inches of organic matter, such as compost, into your soil will not only provide nutrients for your garden, but will also help the soil hold moisture longer. Mulching will further help soils retain water: apply 3-5 inches of mulch (try hay, pinestraw, or bark mulch) under the canopy of plants or on the entire area of the bed. As the mulch breaks down and is incorporated into the soil it will continue serving its purpose, holding moisture and feeding plants.

The idea of water conservation may seem out of place in a city like Savannah which is at the mouth a river draining over 6,700,000 acres, surrounded by tidal marshes, and striped with canals. But the truth is that Savannah, along with the rest of Coastal Georgia and the Low Country, is at a critical point in its water management—if we do not use less water, our groundwater supply, the Floridan Aquifer, will be progressively contaminated by saltwater. Once salt-contaminated water reaches our wells, closure of the wells is inevitable. In 2010 our neighbor Hilton Head Island closed two more wells, making six closed in total, which is half their well system. Closing wells in Savannah will be a cost we all share. It’s not all gloom though. If we take steps to use our water resources more efficiently and more thoughtfully, this can all be slowed or avoided. While this problem is being addressed by the city, we all have to start conserving water. Water is a common resource, shared by our community: our right to access it comes with the responsibility to conserve it. Luckily the City of Savannah has many programs to help you conserve water in your home and garden through the Water Resources Bureau’s Environmental Affairs Office such as waterSmart Gardening.

waterSmart GardeningThe waterSmart concept isn’t about sacrificing the beauty, health, and productivity of your garden. No one is saying to let your garden shrivel in the summer sun, or to fill your yard with cacti. It is about giving the plants what they need to be healthy without wasting water and money. These simple tips will help you garden more responsibly and save money on your water bill while you’re at it.

Conserving Water in Your Garden By Margosia Jadkowski

1

2

3

4

Well FED 15

Photo by Nick Wilhelm Photography

To help you water more efficiently, the Water Resources Bureau offers outdoor water conservation kits to City of Savannah Water customers at no cost. These kits are a free, easy way to curb your water use and include a stop-flow hose nozzle, a faucet aerator, and a rain gauge. To take a larger step, consider a rain barrel for collecting runoff from a roof, or a composter to reduce water used in garbage disposals, and to produce free compost for your garden. Rain barrels and composters will be sold at a 55% discount in a one day truck load sale on October 22nd at the East Broad

St. Elementary School as part of the Food Day Festival. Workshops on using the rain barrels and composters will be taught during the festival.

To find out more about waterSmart gardening, to request a free outdoor water conservation kit, or to learn more about any of the Water Resources Bureau’s programs call 912-651-6943 or email [email protected]. Margosia Jadkowski is the Environmental Services

Planner for the City of Savannah’s Water Resources Bureau

Environmental Affairs Office. Originally from Maine, her

background is in geology and sustainable agriculture.

Know Your Days.No watering between

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Odd number addresses

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what does it take to make a restaurant environmentally friendly? here are some easy-to-implement tips for running a “green” restaurant.

Deliciously organic sweet Georgia peaches, freshly picked heirloom tomatoes, locally-raised Hunter Cattle—all combined into a tantalizingly delicious culinary creation. It seems so easy to “green” a restaurant, just send out your chef to buy the best local ingredients at the farmers market and viola! Right? If only it were so easy, the restaurant industry wouldn’t be one of the most resource dependent industries in the United States.

As a worldwide industry, with close to a million establishments just in the US, restaurants are truly taste shapers – setting examples for consumers and promoting culinary trends. However, while setting design, service, and taste trends, this sector also creates a significant environmental impact.

On average, a restaurant produces 50,000 pounds of trash per year, uses more than 2 million gallons of water a year, and consumes more energy per square foot than any other sector in the US. The good news is that the industry has begun utilizing its considerable influence to initiate a more eco-friendly business model –promoting new social and environmental consciousness.

But adding sustainable operations to restaurateurs’ plates doesn’t come easily. Their plates (pardon the pun), are already filled working to provide the good eats, topnotch service, and perfect ambiance that define a restaurant. Getting customers and staff to embrace the sustainable difference takes a lot of vigilance and know-how. According to Pat Maher, the American Hotel and Lodging Association’s Green Guru, having dedicated people on the ground promoting sustainable initiatives and managing change is the key ingredient to success.

Whether the restaurant is a tiny

takeout counter, a fine-dining establishment, or even the banquet department at a hotel, dedication and support from employees and guests can mean the difference between greenwashing marketing ploys and a successful

sustainable operation.

As restaurant owners know, providing examples is a great way to train and engage staff. How? Think of staff tastings, having servers try the specials and new dishes so they’ll better know how to describe them to customers. The same tactic can be used to exemplify how sustainable operations can make a difference.

18 Well FED

•Pedal Operated Faucets: We all know how hectic a kitchen can be - and cooks and servers often have both hands full - so a foot operated pedal at the dish station and hand sink can prevent water wastage.

•Simply Turn it Off: Whether it is leaving the water running through your steam kettle or pasta cooker, water conservation can be as simple as remembering to turn the valve.

•Reuse Water: Say you do forget to turn a valve and end up filling your steam kettle to the brim, use the extra water for other equipment or dump it into the mop bucket for cleaning.

As you can see, there are many different ways to “green” a restaurant. Although it is great to see sustainability showcased through the food, beverages, and design of a restaurant, it is the small things that go on behind the scenes everyday that can really make that first difference. A sustainable restaurant can look like any other restaurant.

it just takes hard work & dedication from employees and the understanding of guests to

go from being simply delicious to sustainably delicious.

Here are some easy to implement changes collected from sustainably-minded restaurants and the food and beverage departments at several Marriott Hotels and Resorts, including the Marriott Savannah Riverfront:

• Remove the Bread Basket: Mmm...bread baskets filled to the brim with warm, soft, deliciously golden rolls... sounds good doesn’t it? Sadly, most of these rolls are never consumed and find their new home in the kitchen trash can after just a few short hours of life. Stop the automatic bread offering and make service more personable by offering a different selection of breads from a platter and serving seconds on request.

• Not cooking? Turn off the hood: Commercial hoods are powerful pieces of equipment and can be your HVAC systems worst enemy, sucking up all the cool air your air conditioner worked so hard to produce. Be kind to it, and your bottom line, just flip the switch.

• Paper Straws: Americans use 500 million plastic straws a day, which all end up in a landfill and take hundreds of years to degrade. Paper straws offer an affordable alternative and memorable experience for guests.

• Low-Flow Spray Valves: Installing low-flow pre-rinse spray valves is an easy, cost-effective way to reduce water use without hampering cleaning power. You can also install faucet aerators in bathrooms and non ware-washing sinks to further water conservation.

Jennifer Jeng graduated from the Cornell School of Hotel Administration and recently completed her Masters of Art in Design for Sustainability at SCAD. She has worked for various hospitality companies

including Leading Hotels of the World and Starwood Hotels and Resorts.

For more information on how to run a green hospitality business please visit:www.greenlodging.blogspot.com.

start with visible, tangible, and easy changes that clearly show employees how they

are making a difference.

Well FED 19

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When most of us go to a restaurant, we expect to relax, have a nice meal delivered promptly, just as we ordered it with reasonably courteous service, right?

Most of the time we do not even consider all of the coordination, skill, and timing that goes on behind the scenesw to deliver our dining experience. Running a successful restaurant is more of an art than a science and the restaurant POS has become the central technology player that pulls it all together.

by Antoine Gedroyc

So what does POS Stand for? No, it’s not what you’re thinking! “POS” stands for Point of Sale and refers to a handheld or stationery touch-screen device that we see servers huddled around in restaurants and bars. From recording your order, to making sure the food is cooked and delivered at the right moment while making payments a breeze; it has vastly improved the overall customer experience. It also helps restaurants manage inventory, reduce theft and can even integrate with mobile devices, websites and more.

At one time or another, we have all experienced one of the many situations that can make going out to dinner a complete nightmare. Such as waiting too long for your order – What could be more disappointing than that? Perhaps you’ve been drooling over the thought of your steak arriving medium-rare only to find that it’s well-done. A worst case scenario might be a trip to the ER because the chef didn’t get the message that you’re allergic to onions. These are only a few of the disastrous dining situations that a POS system can help restaurants avoid.

Well FED 21

The boTTom line:

A POS system helps businesses run more efficiently and safely by reducing all those mistakes, errors, and misunderstandings that can turn your perfect night out into a total disaster. However, nothing will ever replace the pleasure of having a great bartender or server who makes everyone feel special. Combined with a creative menu and a great atmosphere and staff, this constantly evolving technology is here to make our lives easier – not to replace those human interactions that can make our dining experiences even more memorable.

Back in the day…

Back in the days of “pen and paper”, a waiter would come to your table, scribble your order on a shred of paper, and give that “ticket” to the kitchen to prepare it. This old school system works okay until the place gets slammed and major details of an order are forgotten or bad handwriting gets in the way. Your food or favorite cocktail can get lost in translation. The POS system allows servers to send orders directly from the device to the right area in the kitchen. If the system is set up correctly, they are prompted to check every detail, such as temperature, sides, etc. Cooks no longer complain because they’re not sure how to prepare your filet mignon or delicate piece of salmon. If food must be sent back to the kitchen, not only is it a disappointment to customers, it is also a huge loss for restaurants; so anything “out of the ordinary” (called modifiers in the POS world) such as the NO ONION option, is printed boldly on the kitchen’s ticket –reducing potential errors and misunderstandings.

Pro-active technology.

POS technology is always improving; some systems now send alerts to owners and managers when something isn’t being done correctly. For instance, if a table hasn’t been cleared, a check has been sitting on a table for too long, or maybe customers are waiting too long between courses – the staff gets an alert, which allows them to take care of the problem before it really becomes a major issue.

The dreaded “split-check” is a hassle for both waiters and customers. There may be a large group eating together, ordering bottles of wine and sharing appetizers, and when it’s finally time to go – the check must be split three or four ways. Without a good POS, it’s a tedious process that can slow down the whole line and can quickly turn into a nightmare. Many bars and restaurants don’t even offer the option of splitting the check, just to avoid the issue all together. An efficient POS allows the staff to split an entire check in a few easy steps; including a bottle of wine, or any other item on the menu.

Integrated loyalty programs, such as gift cards, online ordering, and social media are some of the many other features that can make the lives of owners, staff, and of course, customers, a lot easier. It allows you to order your favorite foods from home or the office, easily use frequent-diner programs, and receive automatic social media updates. These are just a few examples of how POS technology can improve your experience and make it more personal.

What’s next for Pos?

In a hi-tech world filled with hackers who can use viruses, key-loggers, malware, and many other illegal means of obtaining personal information – it is of utmost importance to feel safe using “plastic” to pay for a night on the town. A well maintained POS system not only allows staff to take your order at your table, send it directly to the kitchen or bar, but also takes payments without leaving your sight. Another advantage of POS is that it allows bartenders to start a tab without having to keep your card behind the bar. Additionally, the greatest implement of POS I have seen thus far is that there are actually mobile apps that allow you to place an order, pay for your food, and send it directly to the kitchen – all using POS from your personal phone! Many of us believe that the future of POS can open a whole new realm of possibilities for both owners and customers.

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This is an article about grease… that oily waste that restaurants dispose of once it can no longer be used for frying and cooking. Most people don’t want to look at or deal with grease. But where does it go? What happens to it? And why has this used grease become so important in Savannah?

Grease (otherwise known as used cooking oil) has conventionally been discarded in big dumpsters located behind restaurants in lanes and parking lots. If you’ve ever noticed it, you have probably given it a pretty wide berth. Many of those systems are still in place, and every 3 months or so the accumulation of grease and sludge in the dumpster is sucked out by a tank-truck. Most of the grease is then shipped for several hours or more to a processing plant where it is filtered and pasteurized. The filtered oil is then shipped to other processing plants where up to 90% is added to animal feed, dog food, and sometimes other oil based products. Occasionally the filtered oil is even shipped overseas where it helps fuel foreign countries.

Today, a relatively new company here in Savannah called SES Biofuels, is making the process cleaner, greener, and actually beneficial for Savannah. As its name implies, SES Biofuels produces biofuels, specifically biodiesel - a clean affordable fuel made from the grease discarded by local restaurants. The resulting

diesel fuel costs less than petroleum, is 78% cleaner burning, non-toxic, and sold locally, which means that all the fuel savings and environmental benefits are retained locally as well.

For those unfamiliar with biodiesel, it can be run in most diesel engines without m o d i f i c a t i o n .

In fact, the City of Tybee Island, the City of Savannah, and several local fleets use biodiesel made by SES. Terry Koller, Chief Engineer for the River Street Trolley and Railroad Museum, has found that the fuel has actually improved engine performance. ”The engines in the diesel locomotives that we operate at the railroad museum are 64 years old, so they require a lot of maintenance and tinkering to keep them running well. ‘

‘Since we’ve started running a concentration of biodiesel the engines have been running smoother, we have had less problems with injector fouling and less smoke at the stack exhaust.”On the other end of the spectrum you have the ultra modern marine diesel generators that we run in the River Street Streetcar. They too have accepted the biodiesel fuel without any problems and the most amazing thing is that this fuel is something that was once thrown away,” says Koller. In addition to producing a cleaner fuel, SES Biofuels is committed to providing a clean collection service. “Every part of our recycling process is designed to reduce pollution and Savannahs’ environmental footprint,” according to Jonathan Kessler, president at SES. “Large grease dumpsters and poor maintenance can lead to oily storm water run-off and watershed contamination, so we’ve designed systems and maintenance schedules to keep the oil out of our storm pipes and marshes and in local fuel tanks instead.”

byEd Hoffman

As part of the new recycling program, restaurants may now choose from a variety of smaller collection containers, such as 5 gallon metal buckets with lids that lock and prevent outside oil transfer and potential spills. Restaurants that prefer to have a larger central storage container may use a 5 gallon drip-proof can to transport the oil from the fryer to the container outside. The drip-proof-can, a simple and popular tool with restaurants, may be placed directly under the fryer spout and has a spring-loaded lid that will not open until activated by the person transferring the oil.

Restaurants recycling large volumes of grease may even choose an automatic drain system that pumps the oil directly from the fryer to the container outside. This system eliminates personal contact with the oil as well as any potential for spills, burns, and messy clean-ups. Many large restaurants prefer this system for its time saving ability as well. These systems will become increasingly important in 2012 when Savannah’s new grease ordinance goes into effect for all Savannah restaurants north of DeRenne Ave. The new ordinance will require restaurants to

recycle waste grease, maintain clean storage areas, and keep records of compliance. SES will work with restaurants to keep the process simple and straight-forward, so that all participating restaurants will be fully in compliance with the new ordinance. In order to make sure the storage containers and areas are kept clean and well maintained, SES also provides weekly collection and cleaning service.

These systems and services are free, and SES Biofuels also pays restaurants for every gallon of oil that they put in the containers. The extra income is important to many restaurants, but other restaurants, such as Zunzi’s are “just happy to be recycling the right way,” according to Gabrielle DeBeer, owner of Zunzi’s. The contribution of local restaurants’ used oil, in fact, not only helps fuel the local economy but also benefits those less fortunate through the monthly donations of fuel made by SES to local charities. Each month they donate a thousand dollars worth of fuel to a different local charity; such as Rotary Medical Equipment who uses the diesel to power their trucks as they collect and deliver unused and unwanted medical equipment to hospitals in need. The Big Green Bus also got a donation of fuel when it stopped in Savannah as part of its nationwide tour to promote energy conservation and renewable fuels.

When you visit restaurants around Savannah you may notice that many of the old dumpster systems and services are still in place… however over 200 restaurants now contribute to the creation of clean affordable fuel in Savannah by recycling with SES Biofuels. If you would like to know which restaurants are participating, look for the SES logo on the front door or window, or, if you don’t see it, ask the manager. Or check their website (www.southernenviro.com).

Ed Hoffman’s interest in biodiesel began over a decade ago but his involvement came in response to the Gulf Oil spill last year. In order to remove himself from the petroleum industry as much as possible he purchased a diesel vehicle specifically to begin using biodiesel. Since then he has become plant manager at SES Biofuels and enjoys raising awareness and working to make renew-able fuels more available in Savannah. Well FED 25

Where stayin’ and playin‘ are your pet’s favorite treats…

www.catnipnbiscuits.com

ST ALMO’S 6TH ANNUALWAG - O - WEEN

Halloween DOG & TREATS Tour in Historic DowntownTrick or Treat with your best doggie companions(DOGS SHOULD BE IN COSTUME - MORE THAN 90 BUSINESS PARTICIPATING)

October 22, 2011 from 12 noon to 5pm

Event Starts at CANINE PALACE 612 Abercorn Street - Savannah, Georgia

(912) 234-3336 or WWW.STALMO.COM

Donation is $5.00 per adultChildren are FREE

$1.00 RAFFLE for TWO chances to win ONE FREE NIGHT

The Mansion on Forsyth Park ORHyatt Regency Savannah on the Historic Riverfront

All proceeds benefit the Humane Society of Greater Savannah

The little dip in temperature and humidity is like a tonic to those of us who have suffered through the long, hot summer. That includes the dogs of Savannah! During the summer, most of our canine pals would probably rather stay in the air-conditioned house, preferably in front of a floor fan. Energized by cooler weather, it’s time for people and dogs to get off the couch and enjoy some fresh air and exercise.

Why not enjoy this fall with some downtown dog walking, socializing, and dining with other pet lovers just like you? St. Almo stands for Savannah’s True Animal Lovers Meeting Others, and that’s just what it is.

Every Sunday at 5:00 pm they meet for an evening dog walk through Forsyth Park, to City Market, and then to a local restaurant for some tasty refreshments. This canine-loving organization began about seven years ago with a group of friends wanting to socialize their dogs and get some exercise in the process.

Today, St. Almo is a committee of eight volunteers who organize monthly “Yappy Hours” and two major events/fundraisers each year to benefit local animal

welfare programs. In the spring, they host a “Ghost Walk” for dogs and their owners guided

by professional tour guides and in October, they will be hosting the 6th

annual Wag-O-Ween (see below). Why not participate this year

and dress up your dog in a clever Halloween costume for “trick-or-treating” on a walking tour throughout the historic district? Maps of participating businesses will be available at Canine Palace the day of the event (October 22), donations are $5 per adult (children are free), and all proceeds will go to the Humane Society of Greater Savannah.

To learn more about St . Almo and any of their events, visit www.stalmo.com.

Community Spotlight

ST ALMOConTrIbuTorS: Sara Portman & Sharon Bordeaux Photo: Yoda Dog, by JHayne,31 December 2005. {{cc-by-sa-2.0}}

As All dog owners know, dogs love to chew. Whether its toys, bones or the occasional shoe, chewing for a dog is an instinctual act that releases endorphins and helps keep them calm. Not only does chewing help a dog feel good, but it is good for their health; it relieves boredom in older dogs, sooths teething pups’ aching gums, exercises the jaws and supports dental health. With such positive benefits, making sure that your dog has something healthy and fun to chew on is a no-brainer.

When choosing a chew for your dog, keep in mind that not all chews are created equal. Some are long lasting and some go quickly. Some will stain your carpet and offend your sense of smell, while others are odor-free and leave no residue behind. Most importantly—and perhaps surprisingly—a number of dog chews available at your local pet store may contain ingredients that can actually be harmful to your pet. Because chews are not considered “foods,” there are almost no regulations governing their production or ingredients. As such, it is up to the pet owner to investigate each and determine what is appropriate for their best friend.

The following are some of our favorite dog chews, as well as a few popular ones that you may want to reconsider.

We Recommend !Antlers A chew that is rapidly growing in

popularity among discerning dog owners (and certainly the favorite in our house), antlers are in many ways the ideal chew. Not only do dogs love the bone marrow found inside of the antlers tough outer shell, but the rock-hard nature of the antler makes this the longest lasting treat on the market. Since deer and elk shed their antlers naturally, they are harvested, cleaned and packaged without any additives, preservatives or harmful chemicals. In fact, the naturally occurring vitamins and minerals found in the antler are a fantastic addition to any dog’s diet. What’s more, antlers do not splinter during digestion, are high in protein and low in fat, help clean dogs’ teeth and can be enjoyed by dogs with sensitive stomachs.

Bully sticks Bully Sticks are a safe and healthy dog chew, the main advantage being that they are made of a single ingredient, as opposed to a highly processed chew sourced from multiple parts of multiple animals. Available in a variety of shapes and sizes, Bullys are one of the most universally loved chews on the market. They are good for helping a dog maintain clean teeth, and they make a good, long-lasting pastime for light to medium chewers. The most aggressive chewers, meanwhile, can polish one off in 30 minutes or less, so you may need to stock up.

By Maggie and John Granquist, Owners of The Grateful Hound

dog’s digestive track. This may cause stomach issues include diarrhea and vomiting. Further, both chews contain a significant amount of calories and fat and can be subject to chemical baths like rawhide.

Hooves As anyone who has given their dog a hoof knows, these are one of the most malodorous treats on the market. If the smell isn’t enough to make you think twice, hooves often draw ire from veterinar-ians. Due to their extremely sharp nature, they are the chew that is most likely to cause broken teeth. In addi-tion, splintered edges can cause injury to dogs’ mouths and gastrointestinal tracts, and serious blockages can result from dogs eating much hoof material.

Indulging in your dog’s want to chew is something that every owner can feel good about. However, before doing so it is important to educate yourself on the many options in the market when selecting the right one for your best friend. So the next time you want to satisfy your buddy’s urge to chew, don’t be afraid to say yes…as long as it’s to a chew that you trust.

CHurpi CHews Although they have been popular overseas for some time, all natural Churpi Chews (also known as Himalayan dog treats) are only now becoming known as a healthy and long lasting dog chew in the U.S. Made of yak milk, salt and lime, these durable human-grade chews are a high-protein, low fat option without any additives or preservatives. Further, their mildly cheesy scent activates dog’s noses immediately after being unwrapped. It should be said that some dog owners may find this scent unpleasant, especially those of half-eaten Churpi Chews left lying on the family room floor. We recommend putting the Churpi in a plastic bag for safe keeping after each chew session to lengthen the life of the treat and keep its scent contained.

Think Twice !rawHide Rawhide—the tough inner layer of

bull, cow, buffalo and horse hides—is a by-product of the meat industry. With little to no regulations govern-ing its production, rawhide contains varying levels of chemicals and preservatives. All rawhide is processed using significant amounts of chemicals—the varying degrees of safety come from how well they are washed after the chemicals are applied. As such, it is difficult to say with certainty that any particular rawhide treat is safe. In addition, rawhide can increase in size after entering a dog’s stomach and cause life-threatening blockages.

pig ears/snouts Although your dog may love to chew on pig ears or snouts, there are reasons to think twice before giving them one of these treats. Neither one offers a dog the teeth-cleaning and time-con-suming benefits that other chews offer. They can also pose a signifi-cant health danger as a choking hazard or as a blockage in your

Photo Credit: Celiece Aurea

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anks For Looking To West For Your Wellness

Join Us at The 2011 SavannahFood Day Festival, October 22, forFREE Exercise & Nutrition Classes

What is Food Day?

Think of it as an Earth Day for food! Aimed at promoting healthy, sustainable, affordable, and just food systems in America, Food Day is a national grassroots mobilization backed by some of the most prominent voices for energizing the food movement. On October 24, 2011, people will gather at events big and small and from coast to coast in homes, schools, colleges, churches, city halls, farmers’ markets, supermarkets, and elsewhere to raise awareness about food issues and advocate for change.

Here in Savannah, Well FED and The Savannah Chatham Food Policy Council will be

hosting one of the largest Food Day festivals in the country!

On Saturday, October 22nd, the weekend before National Food Day, the City of Savannah will be treated to a large outdoor festival at Mother Matilda Beasley Park, which has been graciously provided by Chatham County Public Works and Parks Services. The festival is from 11am to 5pm and is free and open to the public, with live music, free food and food vendors, dozens of exhibitors, and 4 unique tracks of concurrent free workshops and activities for the whole family, including your pets! It’s time to Eat Real Savannah...

Craving Change?

Spearheaded by the nonprofit Center for Science in the Public Interest, Food Day is organized around six main policy goals:

1. Reduce diet-related disease by promoting safe, healthy foods 2. Support sustainable farms and limit subsidies to big agribusiness 3. Expand access to food and alleviate hunger 4. Protect the environment and animals by reforming factory farms 5. Promote health by curbing junk-food marketing to kids 6. Support fair working conditions for food and farm workers

For more information, including the latest updates, driving directions, and more, visit: www.wellfedsavannah.com

To learn more about the national Food Day initiatives and how to get involved, go to: FoodDay.org

The Train Wrecks

LIVE CONCERT ALL DAY

Schedule of EventsThe 2011 Savannah Food Day Festival takes place from 11:00 AM - 5:00 PM11:00 AM Opening Ceremony with proclamation from County Commissioner Pete Liakakis.

11:45 AM First Musical Performance begins with Stan Ray & The Accomplices

12:00 PM First Workshops begin. (Complete list of workshops and details on the next page.)

2:00 PM Musical Performace by The McIntosh County Shouters

3:00 PM Musical Performance by The Train Wrecks

4:00 PM Final Announcements and The Final Musical Performance by KidSyc@BrandyWine

KidSyc@BrandyWine

The McIntosh County Shouters

ALSO:Stan Ray

&

3:00 PM If you can Peel a Carrot, You can make Baby Food

12:00 PM Remedying Childhood Obesity

1:00 PM How to Pack a Healthy Lunch

2:00 PM Healthy Family Dinners Made Easy

12:00 PM “Deceptively Delicious”: Sneaking more Whole Foods into your Child’s Diet

1:00 PM Broccoli- Chef Sarah, creating a Broccoli and Apple Salad

2:00 PM Cabbage- Chef Gerald, creating Dirty Cabbage

3:00 PM Pear - Chefs Sarah and Gerald creating Pear Fosters and Cake

1-3 PM Quick Cooking with Savannah’s Top Chefs-Using fresh local ingredients.

Presented by Dr. Tassie Hargrove and The Holistic Health Center

Learn how to get more vegetables into your child’s diet without them even realizing it. Watch, learn, and taste, Dr. Hargrove’s recipe for a delicious vegetable pasta sauce.

Easy on time and easy on money: Learn how to pick, store, prepare, and enjoy fresh produce with new confidence. Sit with Chefs, Sarah Maier from The Olde Pink House and Gerald Green from Garibaldi Café, as they go step by step in explaining the utensils and methods needed in preparing readily available ingredients in new ways. Walk away feeling like a pro when you are able to stay on budget and re-create a chef inspired dish in your own home without concerns.

Presented by Gin Johnson and Well FED Savannah

Find out how even the busiest parents, with only basic cooking skills, can learn how to make simple and nutritious organic baby food with items already found in the kitchen.

Presented by Janie Broadhead of Brighter Day Natural Foods and SUGA

Healthy eating and strong family bonds begin at the dinner table. In today’s fast paced world, fewer families are eating together and rely on drive thru meals. This workshop will demonstrate how to prepare quick, healthy, and fun meals that the whole family will enjoy.

Presented by Catherine Compton and West Rehab, Wellness Division

This workshop features local nutritionist, Cat Compton, who will be dishing out creative and healthy ideas on how to successfully pack a nutritious and fun lunch.

Presented by Chef Jean Vendeville and Savannah Technical College

Recently presented at Oxford University, this workshop will help parents understand the importance of their role in providing leadership to remedy childhood obesity.

Parent & Family Workshops

Live Cooking Classes

Children’s Activities ProvidedChildren whose parents are attending a workshop will be treated to a wide range of activities to keep them busy and stimulated while their parents are in workshops. All Parent & Family Workshops will be conducted within sight of the playground and activity areas. Children will engage in physical fitness and artistic activities, provided by Newmann Dotterweich of West Rehab and Molly Lieberman of The West Broad YMCA.

12:00 PM Rain Water Collection & Solar Powered Irrigation Systems for Gardens

Presented by David Malpass and the Savannah Urban Garden Association

Learn the basics of calculating and collecting water from roofed structures; as well as the design of storage systems and solar powered pumping systems for distributing water.

2:00 PM Organic Gardening Basics

Presented by Kelly Lockamy and the Savannah Urban Garden Association

Learn the basic techniques used in organic gardening. From soil to seasonal planting, disease and pest control. Kelly will also be on hand to answer all your organic gardening questions.

1:00 PM Building your own Soil, Using Composting

3:00 PM Family Gardening, Exploration and Hands-On Learning


Explore composting as a way of building soils for growing food. Learn how to construct composting systems, including composting with worms and thermal composting methods.

Presented by Andy Schwartz and Farmer D Organics

Simple and fun ideas for parents to get children active in the garden. These projects will help bring the whole family into the garden to experience nature and learn about food.

1:00 PM Making Natural Dyes with Food By-Products

2:00 PM Cleaning Alternatives for a Safer, Healthier Home

3:00 PM Preserving Food Using Solar Dehydration

Presented by Tiffany Welch and Green Methods Cleaning Services

Learn how to make your own natural cleaning products at home and find out how put your home into an environmental rehab, by replacing your toxic harmful cleaning products with natural, non-toxic, eco-friendly products.

Presented by Ashley Newsome and Haberdashery Eco Fasion Supply

Learn how to select and use food items, such as walnut husks, onion skins, and other food waste products, to safely dye fabric and yarn for use in daily craft applications.


This workshop will cover basic design, construction, and applications of solar powered food dehydrators; as well as the process of preparing and storing dehydrated foods.

Home Gardening Workshops

Advanced Eco-Home Practices

During the festival, The City of Savannah Water Resources Bureau will be hosting the sale of compost bins and rain barrels, next door at the East Broad Elementary School. This one-day event, with special discounted pricing of over half off the retail price, will take place from 9am-3pm. For more information call: 912-651-6943 -or- See page 17.

City of Savannah Truckload Sale

The 2011 Savannah Food Day Festival is presented by Well FED and the Savannah Chatham Food Policy Council.

Food Day is a project of the non-profit Center for Science in the Public Interest 1220 L St. NW Washington DC 20005 cspinet.org

37 Well FED

All the proceeds from the 2011 Savannah Food Day Festival will be distributed to the following non-profit organizations:

We will be collecting canned goods and non-perishables during the festival to benefit

America’s Second Harvest. All donations will be awarded

with a special surprise gift!

The following exhibitors and vendors will be in attendance, with more additions to be announced. Visit www.wellfedsavannah.com for an updated list or to register your own company or organization.Bluegrass BBQ - Thrive - Form - Smooth - Cafe Gelatohhh - Crepe A Diem - SES BioFuels- Footprint Savannah - The Wooden Sheep - Coastal Empire Montessori School The Sentient Bean - Brighter Day Natural Foods - Forsyth Farmers Market - Savannah Food Co-op - Savannah Veggies and Vegans - Farmer D Organics - The Butcher Haberdashery - Hunter Cattle - City Church - Savannah Bee - Savannah Technical College - Green Event Guide - Emergent Structures - West Rehab - Slow Food - Holistic Health Center - GoGreen Tours - SUGA - Juice Plus - Green Methods - Senior Citizens Inc. - SOGreen Network - Chatham Area Transit Authority - Starfish Cafe - Perc Harambee House - USGBC - Step Up Savannah - SAFFON - Savannah Chatham County Public School System and the PTA Council - Transition Town Savannah - UGA Cooperative Extension Service - The Humane Society of Greater Savannah - Catnip & Biscuits - The Grateful Hound - Savannah River Keepers - Frali Gourmet - South University School of Pharmacy - Loop It Up/ West Broad St. YMCA - Sustainable Table - Animal Welfare Approved

We would ask all our readers to please take a moment to view all the following companies and organizations:

This event would not have been possible, were it not for the following sponsors and partners.We cannot begin to express how thankful we are to have them as part of our local community.

DAILY LUNCH & DINNER SPECIALS OVER 70 DIFFERENT BEERSJU

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301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH

Maps. Details. Descriptions.

New Listings

pg. 53

Dining Guide

eat

> Rancho Alegre shares their recipe for the classic Cuban dish,

Ropa Vieja (pictured here) on page 50!

Keep on

TrucKin’

A wait list, and a line out the door for nearly every shift. Lunch and dinner.

“It would have been foolhardy to have planned for the type of business we’ve had. It would’ve been hard to get a loan,” he jokes in a recent conversation with Well Fed Savannah. “I think if you would have said that we’d have a line out the door, nobody would have believed you.”

Having to hire more staff, both in the front and the back of the house, all without the typical marketing expenses that can often beleaguer a new restaurant.

“I didn’t think we’d need a host every night and lunch,” he admits. “I’m glad it pays off. It’s still a risk. You still don’t know what the response is going to be until you open the doors. I really appreciate all the Savannahians that have really embraced our whole concept.”

Green Truck has received validation from the community in spades including national exposure from Travel & Leisure Magazine as a Savannah destination for foodies. On any given day or night, you’re likely to see business professionals, families, students, artists and regulars from the nearby Starland and Ardsley Park communities. And on Saturdays, it’s often the informal gathering place for many of the local purveyors that sell their organic wares at the popular Forsyth Park Farmer’s Market.

“I think it’s a lot of word of mouth. “We don’t really advertise a lot,” says Yates, who had scouted other locations, and was first considering more upscale fare. “When this space became available, we sort of tailored the menu to make it more casual. I’m really glad we made the decision [on this place]. I think people are really getting a kick out of this casual setting.”

But as the restaurant approaches its one-year anniversary (it opened October 12, 2010), it would be irresponsible to label Green Truck Pub as an overnight success.

“It’s been probably an eight- or nine-year journey. I’ve had the business plan in my back pocket for 10 years or so,” says Yates, who graduated from Georgia Tech with an engineering degree and has an MBA from Georgia State University, both in Atlanta.

After college, he pursued a career in engineering in Atlanta, but the economy, and his circumstances, changed. He had always worked in restaurants, and had an overarching goal to open his own place someday.

“It was a great opportunity to actually figure out what I wanted to do with my life,” he says. “I didn’t really care for the engineering lifestyle.”

So when he and his wife (an urban planner) moved to Savannah, it just seemed right.

“We came down here and really fell in love with this city, and thought it would be a great place to live,” recalls Yates, who lives in Ardsley Park. “I actually saw it as more of an opportunity to start a restaurant here than in Atlanta because there weren’t a lot of people doing that sort of thing. I felt like my neighborhood was slightly underserved by casual eateries. There are a lot of lunch spots, but not a lot of dinner places.”

The engineering background has replaced the business plan that was once in his back pocket, and has continued to serve him well.

“Engineering is all about problem-solving, and running a restaurant is all about problem-solving as well,” he says. “It’s being able to have the discipline to be a critical thinker, and solving problems as they present themselves.”

The environment at Green Truck is casual and without affect, but has the clever sort of touches and intelligent design that you might expect from an engineer who happens to love food. The sense of style starts with the eatery’s mascot, the eponymous ‘green truck.’ The 1965 Chevrolet step-side truck is ‘permanently’ parked outside the restaurant, and is used as the pub’s logo on the menu and beer list.

Yates found the special ride in Atlanta. He restored it, and drives it into work every morning.

“I bought it from a guy in a band, [King Size],” he recalls. “I was on their mailing list. When we bought it, it had house paint and polka dots on it.”

A 1977 Seeburg STD4 jukebox, a Craigslist find, is filled with a pastiche of classic rock, Motown and ‘80s hits, and completes the restaurant’s casual vibe without feeling contrived.

The restaurant’s menu is a two-page ode to freshness, from-scratch preparation and a buy local mentality. Their pickles are house made, as is their ketchup. Filled with comfort food, Southern tinged appetizers (a pimento cheese plate, spiced Georgia nuts), five kitchen-sink salads, six sandwiches...

Joshua Yates, owner of the popular Green truck pub on habersham street, has the tYpe of problems other restaurants would onlY dream of havinG.

continued next page Well FED 45

Green truck pub makes their own ketchup and pickles!

What do you eat at Green Truck when you’re not working?

The Trailer Park burger (a 1/3 lb burger with pimento cheese (a family recipe), bacon, tomato and onion).

Adult beverages?

Basically, whatever’s new. We rotate our taps a lot … In cooler weather, I like a nice stout or a porter. In warmer weather, I’ll do a lager or something like that.

It’s Monday. You’re closed. You don’t want to drive around, order pizza or cook. Where are you going?

I usually walk up the street to Al Salaam (at 2311 Habersham Street) pretty much every Monday. It’s kind of my Monday routine.

What’s in a name?

We had the mascot, so it just sort of fit.

Truckin’Quick Takes WiTh

Joshua YaTes

(the California BLT among the most popular), Green Truck’s true pieces de resistance are its burgers, the grass-fed carnivore’s delight supplied by the locally-owned Hunter Cattle.

“It’s one thing to buy a great product. I mean, I can buy great grass-fed beef from a middle man, and then have it distributed from a local supplier,” says Yates. “But there’s something really to be said about having the farmer himself calling in whenever I need something, and he shows up at the back door with our product.”

Green Truck seems to have defied all the conventional wisdom and disparaging statistics about the likelihood for success of new restaurants. So does that mean local foodies could see a Green Truck Cafe or a Green Truck Bistro at some point in the future?

“Potentially. We’re not ruling it out. We’re just getting our first year under our belt right now,” he says. “We’re just trying to keep doing what we’re doing well and make it a lot easier to do. Ideally, it just sort of runs on its own without me here [at some point], so that we could potentially do something like that in the future.”

Whatever the future may present for his business, whether it’s expansion or refinement, Yates seems to be well-prepared for what lies ahead.

As the first line of his alma mater’s fight song goes, … “I’m a Ramblin’ Wreck from Georgia Tech, and a hell of an engineer.”

You can now add successful restaurant owner to that too.

46 Well FED

The image of Cuba in the ‘50s and ‘60s still holds a special place in the hearts, minds and stomachs of many Americans, as its capital city Havana was once the go-to destinations for honeymooners and vacationers.

The Cuba of that era was a vibrant pastiche of food, culture and excitement, punctuated by the “Latin Las Vegas” efforts of businessman Meyer Lansky and his contemporaries. The halcyon, romantic feel of that era is still talked about on the pages of books, magazines and even on the silver screen.

The good news, for Savannahians and its many visitors, is that you don’t have to book an airline ticket or renew your passport to get that satisfying taste of Cuban yesteryear.

It’s right here in Savannah, at the popular Rancho Alegre, run by father-daughter team Juan and Melody Rodriguez, natives of Venezuela.

The first Rancho Alegre (Spanish for “Happy Ranch”) opened originally in February 1989, in Savannah’s southside and was under different ownership. Melody and Juan’s son-in-law, Temo Ortiz, purchased the business in 1990, and Juan began working with them in 2003.

“After a while, we started searching for a place downtown,” Juan recalls.

The location, near the I-16 overpass and the intersection of Martin Luther King Boulevard and West Jones Street, was the home of the former Metro Coffee House. After taking over the location in late-August 2009, Rodriguez worked with local contractors for six months straight to do a complete overhaul on the space, to include new floors, tiles, walls, ceiling, air conditioning, electric and a renovated kitchen.

The work finally completed, the downtown Rancho Alegre officially opened February 20, 2010. Since that day, it’s been an unqualified success.

“We finally found this place here, did some work on it, and it’s been an exceptional business,” says Rodriguez.

For about a year they maintained two locations, but as virtually the only Cuban dining choice in the area, they decided they didn’t want to compete against themselves.

Juan’s daughter Melody started the restaurant, having moved to Savannah many years earlier. She attended Armstrong Atlantic State University, where she is now the director of HOLA (Hispanic Outreach & Leadership Program at Armstrong), a unique, award-winning initiative that provides support services and cultural awareness programs to “strengthen the collegiate experience of a diverse body of campus constituents and community partners,” according the program’s AASU website.

48 Well FED

by David Gignilliat

In 2003, Rodriguez earned a $500,000 grant to start the program, and it has steadily grown over the last eight years to become a model for other universities around the country.

“We really like having a restaurant [downtown],” says Melody, who came to the U.S. from Merida, Venezuela when she was 17. “It’s nice to see the diverse local communities that enjoy our restaurant.”

Unlike many restaurants in the Historic District, accessibility is not a problem at Rancho Alegre. In addition to the on-street parking on the nearby north-south and east-west streets, the restaurant also has a dedicated 40 space lot in the rear of the building.

“I call it off-downtown... It’s a new area that the city has been trying to develop,” says Juan. “We’ve been received very well with all the neighbors because they feel our investment is [helping] to change a little bit this area”

Though the menu borrows from Caribbean and Latin American influences, the menu is distinctively Cuban. Some of the staples of the Caribbean culinary diaspora include rice, beans, plantains, yucca, manchego cheese, serrano ham and chorizo, all ingredients you will find prominently featured on the menu and popular daily specials at Rancho Alegre. Many of the dishes are prepared from scratch, and use versatile cuts of pork, chicken and beef.

“In the Cuban cuisine, a lot of the flavor comes through in the seasoning and the condiments,” says Rodriguez, a formar broadcast engineer who received his degree from UCLA. “Cuban food is not as spicy. It’s seasoned, but It’s not spicy [hot].”

One of the more popular dishes on Alegre’s vast menu is the ropa vieja (from the Spanish for “old cloth”), a mouth-watering medley of shredded flank stank in a Creole tomato sauce base, served with yellow rice, beans and sweet plantains.

(Check out the recipe for Ropa Vieja on next page)

Often the spice in many Cuban and Caribbean dishes is present but understated, and at Rancho Alegre too, but with temperature-rising options always lurking nearby.

“We have spice on the side,” says Juan, smiling and gesturing to the center of the table where a unassuming yet wicked bottle of habanero sauce sits unassumingly nearby. Spice on the side, an apt choice of words by Rodriguez.

After a long, accomplished career in the media industry, Rodriguez felt it was time for something new. Exactly what, he did not now. But having the option to mix things up and add some heat, in a philosophical sense, captures the spirit and essence of Rodriguez’s mid-life career change. Working in the family restaurant seemed to invigorate him.

“I’m here every day. This is a family business. Every day, every day. There’s always somebody from the family working here,” he says, beaming with pride. “This is my other life, my second life. After 50 years, I say to myself, ‘I better relax otherwise, or I’ll have too much pressure.’”

The pressure that Rodriguez deals with now is the type that he enjoys handling. Like whether to have a portion of fried grouper or ropa vieja for lunch or to make sure Alegre’s diverse clientele are satisfied with their dining experience.

It’s that personal touch, the excitement of the menu and the environment that help Rancho Alegre recreate that Havana-style”Paris of the Caribbean” right here in Savannah.

“This happens to everybody, I think,” recalls Rodriguez. “You start doing something, and in the end you find your niche and say, ‘Hey, I really like this.”

• 1 tablespoon vegetable oil• 2 pounds beef flank steak or blade meat• 1 cup beef broth• 1 (8 ounce) can tomato sauce• 1 small onion, sliced• 1 green bell pepper, sliced into strips• 2 cloves garlic, chopped• 1 (6 ounce) can tomato paste• 1 teaspoon ground cumin• 1 teaspoon chopped fresh cilantro• 1 tablespoon olive oil• 1 tablespoon white vinegar

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended.

Cover, and cook on High for 4 hours, or on Low for up to 10 hours.

When ready to serve, shred meat and serve with white rice, black beans and fried plantains .

Ropa Vieja

For more information, visit the website:www.ranchoalegrecuban.comReservations: (912) 292-1656

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

MAps. DETAIls. DEsCrIpTIons.

OVER

250LISTINGS

H istoric District

Midtown / Southside

THE ISLANDS

Starts on page 62

Starts on page 68

Starts on page 54

Dining Guide

photo: Burger at Green Truck pub by Zach Chambers

H i sto r ic D i st r ict

26 Well FED

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iver

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A

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l sel

ectio

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istor

ic in

timat

e at

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pher

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-Th:

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0am

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0pm

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: 9am

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912.

234.

1971

321

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ersh

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t.

H9

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hn

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’s B

istr

o &

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b

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e th

e D

oubl

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e H

otel

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mer

ican

se

lect

ions

and

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ro fa

re.

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sic S

outh

ern

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h bu

ffet s

erve

d M

on-S

at.

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e in

tern

atio

nal s

elec

-tio

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t din

ner

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ition

al d

esse

rts

M-F

: 6am

-103

0am

, M-F

113

0am

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pm,

Sa-S

u: 6

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u: 5

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m91

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W B

ay S

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A$$

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Mo

lly M

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he

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b. M

enu

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ures

tr

aditi

onal

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eric

an a

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cotti

sh fa

re.

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a: 11

am-3

am, S

u: 1

2pm

-3am

912.

239.

9600

3

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. Con

gres

s St

.

AD

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bal

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ly ap

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ng a

rea.

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u in

clud

es c

onte

mpo

rary

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eric

an a

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tern

a-tio

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are.

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u: 5

pm-1

0pm

912.

232.

7118

3

15 W

. Con

gres

s St

.

$$-$

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3A

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en

of

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en

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ious

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ing

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ual a

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pher

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assic

sou

ther

n so

ulfo

od s

elec

tions

. Dai

ly sp

ecia

ls av

aila

ble.

M-F

: 6am

-6pm

912.

349.

1420

71

4 M

LK Jr

. Blv

d.

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oo

se F

eat

he

rs

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pean

sty

le c

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and

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ervin

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rge

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ctio

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st it

ems

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al lu

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fare

.

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: 7am

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Su: 8

am-3

pm

912.

233.

4683

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9 Ba

rnar

d St

.

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4

Lo

cal

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n

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empo

rary

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ual a

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pher

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enu

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l se

lect

ions

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9000

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vin

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ub

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ition

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ish p

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ish s

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very

ni

ght.

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u fe

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mer

ican

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ish fa

re.

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a: 11

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u: 1

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912.

233.

9626

1

17 W

. Riv

er S

t.

A$$

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ady a

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ns

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een

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ily e

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ving

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enu

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ials

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11am

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, M-S

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912.

233.

2600

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02 C

ongr

ess

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D5

J.J.

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ne

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ings

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ved

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n up

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at

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pher

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erve

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red

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944.

4343

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ay S

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enu

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assic

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eric

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lect

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. Cas

ual s

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pm

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236.

7494

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2 E.

Lib

erty

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enu

of s

alad

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ps, s

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iche

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nner

en

tree

s.M

: 4-1

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, Tu-

Th:

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1pm

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Sa: 1

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12-

11pm

912.

231.

0100

9 D

rayt

on S

t.

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C7

Ch

urc

hil

l’s

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b

Intim

ate

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oric

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ting.

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u se

lect

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clud

e tr

aditi

onal

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ish a

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lass

ic A

mer

ican

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re. K

itche

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en ti

l 1am

eve

ryda

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13

W. B

ay S

t.

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B6

Co

ng

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Str

ee

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oci

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inin

g ar

eas.

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u of

fers

trad

ition

al

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ican

fare

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h as

cal

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i, bur

gers

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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

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. 54

Well FED 57

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

Su

gar

Dad

dy

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al in

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e at

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pher

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pas,

light

fare

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sser

ts. E

xten

sive

win

e an

d dr

ink

list.

Ki

tche

n op

en ti

ll m

idni

ght.

M-T

h: 5

pm-1

2am

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a: 5p

m-3

am91

2.33

5.58

52

109

Jeffe

rson

St.

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3ASe

con

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ine

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ily o

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stau

rant

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out

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atin

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elax

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pher

e se

rvin

g Ca

jun,

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le a

nd F

renc

h in

fluen

ced

sele

ctio

ns.

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: 11:

30am

-9pm

, Thu

-Sat

: 11:

30am

-4am

912.

335.

1754

3

06 U

pper

Fac

tor’s

Wal

k

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A

No

ble

Fare

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ate

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oric

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ting.

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u fe

atur

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lly in

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lect

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opea

n in

fluen

ces.

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h: 5

:30p

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pm,

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: 5:3

0pm

-11:

30pm

912.

443.

3210

321

Jeffe

rson

St.

$$I3

A

Old

e P

ink

Ho

use

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l app

oint

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istor

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ting.

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nsive

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ine

List

, Sea

sona

l men

u fe

atur

es s

eafo

od

and

sout

hern

fare

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-M: 5

pm-1

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pm, T

u-T

h: 1

1am

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30pm

F-

Sa: 1

1am

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m

$$$

AC

8

912.

232.

4286

2

3 A

berc

orn

St.

Six

Pe

nce

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b

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al E

nglis

h pu

b w

ith c

lass

ic h

istor

ic s

ettin

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rope

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ced

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fare

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spe

cial

ties.

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h: 1

1:30

am-1

2am

, F-S

a: 11

:30a

m-2

am,

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1:30

am-

10pm

912.

233.

3156

2

45 B

ull S

t.

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6A

Sk

yle

r’s

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stau

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t

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xed

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osph

ere

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e do

wns

tairs

of t

he

East

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sic A

mer

ican

cui

sine

mix

ed

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n se

lect

ions

as

wel

lM

-F: 1

1am

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h: 6

pm-9

pmF-

Sa: 6

pm-1

0pm

912.

232.

3955

225

E Ba

y St

.

A$$

C8

Sw

ee

t M

eli

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s

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fford

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al e

xpre

ss s

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g.

M-S

a: 11

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5

912.

443.

1622

35

Whi

take

r St

.

Ro

cks

on

th

e R

ive

r

Eleg

ant a

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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

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m

877

.486

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5

10

2 W

. Bay

St.

B5A

$$R

ive

r S

tre

et

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er

Bar

Casu

al c

lass

ic A

mer

ican

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osph

ere.

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lect

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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

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nsive

men

u fe

atur

ing

fres

h lo

cal s

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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

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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

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m91

2.23

6.30

09

31

7 E.

Riv

er S

t.

B10

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Vic

’s o

n t

he

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er

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empo

rary

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ther

n cu

isine

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ciou

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egan

t am

bian

ce. E

xten

sive

win

e m

enu.

M-S

u: 1

1am

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, Su-

Th:

4pm

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: 4pm

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m 9

12.7

21.1

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5 E.

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t.B6A

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Tu

bb

y’s

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k H

ou

se

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ram

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iver

view

and

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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

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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

12

So

ho

So

uth

Cafe

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

Te

mp

era

nce

Ope

n 7

days

a w

eek

for

lunc

h an

d di

nner

912

.398

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8

2

20 W

. Bro

ught

onD5

$$A

Ope

ning

soo

n. L

ocat

ed a

cros

s fro

m U

rban

O

utfit

ters

. Am

eric

an C

onte

mpo

rary

Cui

sine

serv

ed in

a h

istor

ic, y

et c

asua

l, ups

cale

en

viron

men

t. F

eatu

ring

loca

l tas

tes

in th

e fa

rm-to

-tabl

e tr

aditi

on.

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$$

Sh

ipw

reck

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aura

nt b

y da

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ub b

y ni

ght.

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ual

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ess

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ng.

Men

u fe

atur

es s

eafo

od,

sand

wic

hes,

burg

ers,

hous

e so

ups,

and

Philly

ch

icke

n/be

ef.

M-W

: 10a

m-9

pm, T

h-Sa

:11a

m-1

1pm

912

.629

.088

0

15

W. B

roug

hton

St.

D7

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

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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.

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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


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 54

58 Well FED

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

ing

Mim

i’s

Larg

e se

lect

ion

of p

izza

s an

d su

bs. C

asua

l di

ning

atm

osph

ere

with

out

door

pat

io

seat

ing.

M-S

a: 12

pm-1

0pm

, Su:

12p

m-8

pm

912.

236.

2744

5

13 E

. Ogl

etho

rpe

Ave

.

F10

A$

M-S

a: 11

am-1

1pm

, Su:

4pm

-10p

m

Co

rle

on

e’s

Tra

tto

ria

Trad

ition

al It

alia

n m

enu

sele

ctio

ns s

erve

d in

an

intim

ate

and

casu

al s

ettin

g.

912

.232

.272

0

44 M

LK Jr

. Blv

d.

D1

$$A

Vin

nie

Van

Go

-Go

’s

New

York

sty

le p

izze

ria. L

arge

men

u se

lect

ions

se

rved

in a

cas

ual e

clec

tic a

tmos

pher

e.

M-T

h: 4

pm-1

1:30

pm, F

-Sa:

12pm

-12a

m,

Su: 1

2pm

-11:

30pm

912.

233.

6394

31

7 W

. Bry

an S

t.

C3

$A

Yo

ur

Pie

Casu

al e

xpre

ss s

ettin

g th

at a

llow

s yo

u to

cu

stom

ize

your

ow

n pi

zza,

pani

ni, a

nd o

r br

ead

bow

l sal

adSu

-Th:

11a

m-9

pm,

F-Sa

: 11

am-1

0pm

912.

234.

2433

1

10 W

Bry

an S

t.

$C

4A

Sm

oo

th C

afe

Sand

wic

hes,

coffe

e, te

a, ju

ice

bar

and

vega

n sm

ooth

ies.

Rela

xed

atm

osph

ere

feat

urin

g lo

cal

artw

ork.

Publ

ic c

ompu

ters

and

wifi

.M

-F: 9

am-6

pm, S

a: 10

am-6

pm,

Su: 1

0am

-4pm

912.

231.

8100

1

43 B

ull S

t. F6$

La’

Be

rry

Froz

en Yo

gurt

Caf

é, se

lf-se

rve

buffe

t sty

le

with

larg

e se

lect

ion

of to

ppin

gs. F

ree

wi-fi

.

M-S

u: 1

1am

-12a

m

912.

233.

1900

22

5 W

. Bro

ught

on S

t.

$D

4

Ice

Cre

am

Etc

ete

ra

Larg

e se

lect

ion

of ic

e cr

eam

and

sw

eets

in a

ca

sual

exp

ress

set

ting.

M-T

h: 1

0am

-6pm

, F-S

a: 10

am-9

pmSu

: 12p

m-6

pm

912

.239

.944

4

19

Jeffe

rson

St.

$ C

3

Se

nti

en

t B

ean

Casu

al r

elax

ed c

afé

atm

osph

ere.

Loca

l hub

. Fa

ir-tr

ade

coffe

e an

d ve

geta

rian

sele

ctio

ns.

Feat

urin

g lo

cal a

rt a

nd e

nter

tain

men

t.M

-Su:

7am

-10p

m

912.

232.

4447

13

E. P

ark

Ave

nue

$P6

Wri

ght

Sq

uare

Cafe

Casu

al in

timat

e se

tting

. Sta

ndar

d ca

fé fa

re,

spec

ializ

ing

in c

hoco

late

s.

M-F

: 7:3

0am

-5:3

0pm

, Sa:

9am

-5:3

0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

Fru

zen

Tw

ist

Cont

empo

rary

and

funk

y ca

sual

set

ting.

Self

serv

e fro

zen

yogu

rt w

ith la

rge

sele

ctio

n of

fr

esh

addi

tions

.

M-S

a: 11

am-1

1pm

, Su:

11a

m-1

0pm

912.

816.

4764

1 E

. Bro

ught

on S

t.

E7$

Gal

lery

Esp

ress

o

Casu

al a

nd c

ozy

cafe

env

ironm

ent.

Serv

ing

larg

e se

lect

ion

of s

tand

ard

café

drin

ks

and

fare

.

M-F

: 7:3

0am

-10p

m, S

a-Su

: 8am

-11p

m

912.

233.

5348

2

34 B

ull S

t.

$ G

6H

arr

is B

ak

ing

Co

mp

an

y

Artis

an b

aker

y w

ith A

mer

ican

and

Fre

nch

influ

ence

s. Se

ason

al o

fferin

gs a

lso in

clud

e lig

ht c

afé

fare

.M

-Sa:

7:30

am-6

:30p

m, S

u: 8

:30a

m-4

:30p

m

912.

233.

6400

102

E. L

iber

ty S

t.

$G

7

Th

e T

ea

Ro

om

Bout

ique

sto

re a

nd te

a ro

om. W

ell a

ppoi

nted

re

laxe

d at

mos

pher

e. Fu

ll af

tern

oon

tea

av

aila

ble

(res

erva

tions

sug

gest

ed fo

r af

tern

oon

tea)

M-S

at: 1

0am

-5pm

Lunc

h se

rved

11:

30am

-4pm

912

.239

.969

0

7 E

. Bro

ught

on S

t.

$D

6

Le

op

old

’s I

ce C

ream

Hist

oric

ice

crea

m p

arlo

r. Ca

sual

fam

ily

setti

ng. S

ervin

g a

wid

e va

riety

of i

cecr

eam

s, sp

ecia

lty b

ever

ages

, san

dwic

hes,

and

soup

s.Su

: 12p

m-1

0pm

, M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

4.44

42

212

E. B

roug

hton

St.

D8

$

Cafe

Ge

lato

hh

h

Casu

al e

xpre

ss s

ettin

g. Se

rvin

g ca

fé s

elec

tions

, in

clud

ing

pani

ni a

nd It

alia

n ge

lato

h.

Su-T

h: 1

0am

-10p

m, F

-Sa:

10am

-11p

m

912.

234.

2344

20

2 W

. Sai

nt Ju

lian

St.

$C

5C

arp

e V

as

Casu

al e

xpre

ss s

et c

afe

serv

ing

a va

riety

of

coffe

e ba

sed

beve

rage

s.

M-S

u: 9

am-5

pm

$H

7

912.

944.

2556

313

Abe

rcor

n St

.

Lu

lu’s

Ch

oco

late

Bar

Retr

o at

mos

pher

e de

sser

t res

taur

ant w

ith

full

bar.

Hom

emad

e de

sser

ts, o

rgan

ic c

offe

e, go

urm

et c

hees

e, an

d sp

ecia

lty d

rinks

.

Sun-

Thu

rs 5

pm-1

2am

, Fri

-Sat

1pm

-1am

912.

238.

2012

4

2 M

LK Jr

. Blv

d.

$$D

1A

Ke

rry O

’Co

nn

or

Cak

e D

esi

gn

Loca

lly o

wne

d an

d op

erat

ed, p

rofe

ssio

nal

cu

stom

cak

e de

sign

that

cre

ates

any

thin

g fro

m c

upca

kes

to b

irthd

ay, w

eddi

ng, a

nd

spec

ial o

ccas

ion

them

ed c

akes

.M

-Su:

12p

m-9

pm 9

12.2

31.8

282

2

Par

k C

omm

erce

Blv

d.

$-$$

$D

8

D’L

ite

s E

mp

ori

um

Casu

al, c

ozy

ice

crea

m p

arlo

r th

at s

erve

s pr

emiu

m li

ght i

ce c

ream

, sun

daes

, ble

nder

s,

and

milk

shak

es.

M-F

: 9am

-10p

m, S

a: 8a

m-1

1pm

, Su

: 8am

-10p

m91

2.44

3.55

25

111

W C

ongr

ess

St.

$D

4

Sav

an

nah

Can

dy K

itch

en

Loca

l can

dy s

hop

that

pro

duce

s its

ow

n va

riatio

ns o

f sw

eet t

reat

s, w

ith a

vie

wab

le

kitc

hen,

on-s

ite. L

ocat

ed in

side

City

Mar

ket.

M-F

: 9:3

0am

-10p

m, S

a-Su

: 9:3

0am

-11p

m

912

.233

.841

1

225

E. R

iver

St.

$B8

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

Well FED 59

Begi

nnin

g of

nex

t lin

e

Fusi

on

EclE

ct

ic

Jazz

’d T

ap

as B

ar

Cont

empo

rary

intim

ate

atm

osph

ere.

Live

m

usic

. Men

u fe

atur

es in

tern

atio

nally

insp

ired

tapa

s.

Su-T

h: 4

pm-1

0pm

, F-S

a: 4p

m-1

2am

912.

236.

7777

52 B

arna

rd S

t.

$$D

4A

Kay

ak

Kafe

´

Casu

al e

xpre

ss s

ettin

g. Ec

lect

ic m

ix o

f caf

é st

yle, li

ght,

heal

thy,

and

fres

h fa

re. F

amou

s fo

r ta

cos.

Dai

ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

0pm

Th-

Sa: 5

pm-1

1pm

912.

233.

6044

1 E

. Bro

ught

on S

t.

D6

$A

Zu

nzi

’s

Swiss

, Ita

lian,

Sout

h Af

rican

and

Dut

ch,

men

u in

fluen

ces.

Casu

al e

xpre

ss a

nd ta

ke

out.

M-S

a: 11

am-6

pm

912.

443.

9555

1

08 E

. Yor

k St

.

$ E7

Tap

as b

y A

nn

a

Nam

ed a

fter

thei

r gr

andm

othe

r an

d lo

cate

d in

the

City

Mar

ket.

Ext

ensiv

e in

tern

atio

nal

sele

ctio

n of

tapa

s an

d lig

ht fa

re s

erve

d in

a

casu

al s

ettin

gSu

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912.

236.

2066

314

W. S

aint

Julia

n St

.

AC

3$

Con

tinue

d on

nex

t pa

ge

Map on pg. 54 H i sto r ic D i st r ict


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. 54

His

pan

icC

uban

, Mex

ican

, etc

.

EtH

nic

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

ster

n, e

tc.

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

asi

an

FrEn

cH

Cir

ca 1

87

5

Clas

sic P

arisi

an b

istro

set

ting.

Gas

tro

pub

offe

ring

auth

entic

Fre

nch

fare

. Sea

sona

l men

u se

lect

ions

and

ext

ensiv

e w

ine

list.

M-T

h: 6

pm-1

0pm

, F-S

a: 6p

m-1

1pm

912.

443.

1875

4

8 W

hita

ker

St.

D5

$$$

AP

ap

illo

te

Intim

ate

expr

ess

bist

ro s

ettin

g. M

enu

feat

ures

lig

ht F

renc

h fa

re a

nd d

esse

rts

with

dai

ly sp

ecia

ls.

Tu-S

a: 10

:30a

m -

7pm

, Su:

12a

m-5

pm

912.

232.

1881

2

18 W

. Bro

ught

on S

t.

D4

$ A

Bra

sse

rie

52

9

Casu

al y

et r

efine

d se

tting

. O

utdo

or p

atio

, ha

nd p

icke

d w

ine

and

beer

sel

ectio

n, an

d a

men

u in

spire

d by

the

Fren

ch b

rass

erie

s of

old

.

M-S

a: 11

am-4

pm, T

h-Sa

: 5pm

-10p

m

912

.238

.004

5

529

E. L

iber

ty S

t.

H11

$$$

A

Mir

age

Intim

ate

casu

al s

ettin

g. Co

ntem

pora

ry

Med

iterr

anea

n ba

r an

d gr

ill w

ith la

te n

ight

ho

okah

loun

ge.

Su-W

: 11a

m-2

:30p

m, 5

pm-1

2am

, T

h-Sa

: 11a

m-2

:30p

m, 5

pm-2

:30a

m91

2.23

6.54

64

20

E. B

roug

hton

St.

D6

$$A

Cas

bah

Mo

rocc

an

Mor

occa

n an

d M

edite

rran

ean

men

u. Be

lly d

anci

ng s

how

s ni

ghtly

in a

cer

emon

ial

atm

osph

ere.

Rese

rvat

ions

sug

gest

ed.

M-S

u: 5

:30p

m-1

0:30

pm

912

.234

.616

8

118

E. B

roug

hton

St.

D7

A$$

Oly

mp

ia C

afe

Rela

xed

intim

ate

atm

osph

ere.

Larg

e se

lect

ion

of tr

aditi

onal

Gre

ek d

ishes

and

piz

za.

M-S

u: 1

1am

-11p

m

912.

233.

3131

5 E

. Riv

er S

t.B6$$

A

Mid

dle

Eas

tern

Cu

isin

e

Casu

al e

clec

tic s

ettin

g w

ith h

ooka

h. Se

rvin

g tr

aditi

onal

mid

dle

east

ern

cuisi

ne.

M-S

u: 1

1:30

am-u

ntil

912.

443.

0414

1

42 M

ontg

omer

y St

.

F2$$

A

Cil

an

tro

’s G

rill

& C

an

tin

aA

B4$$

Trad

ition

al M

exic

an s

elec

tions

ser

ved

in a

ca

sual

spa

ciou

s se

tting

.

M-W

: 11a

m-1

0:30

pm, T

h-F:

11a

m-1

1pm

, Sa

: 12p

m-1

1pm

, Su:

12p

m-1

0pm

912

.232

.707

0

135

W. B

ay S

t. Ju

are

z M

ex

ican

Re

stau

ran

tD

10$$

AIn

timat

e, ca

sual

set

ting.

Trad

ition

al M

exic

an

fare

with

wid

e se

lect

ions

incl

udin

g st

eaks

and

ho

use

spec

ials

.M

-Sa:

11am

-10p

m, S

u: 1

2pm

-9pm

912.

236.

0530

42

0 E.

Bro

ught

on S

t.

Ran

cho

Ale

gre

D1

$$A

Trad

ition

al C

uban

dish

es, in

clud

ing

Cuba

n sa

ndw

iche

s, Pa

ella

, sea

food

and

des

sert

s.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

0:30

pm,

Su: 1

1am

-9pm

912.

292.

1656

402

MLK

Jr. B

lvd.

Carl

ito

’s M

ex

ican

Gri

llA

$D

1

Casu

al fe

stive

atm

osph

ere.

Exte

nsive

men

u se

lect

ions

incl

ude

stan

dard

Mex

ican

fare

. D

aily

spec

ials

.M

-W: 1

1am

-10p

m, T

h-F:

12-

10:3

0pm

, Sa

: 12-

10:3

0pm

, Su:

12-

10pm

912.

232.

2525

119

MLK

Jr. B

lvd.

Saig

on

Re

stau

ran

t

Awar

d w

inni

ng T

hai, V

ietn

ames

e, an

d Pa

n-As

ian

men

u. Ve

gan

frie

ndly.

Cas

ual i

ntim

ate

setti

ng.

M-F

: 11a

m-3

pm, S

a-Su

: 12-

4pm

, Su-

Th:

5-

10pm

, F-S

a: 5-

11pm

912.

232.

5288

4

W. B

roug

hton

St.

A$$

D6

Sak

ura

Casu

al in

timat

e se

tting

. Tra

ditio

nal J

apan

ese

men

u se

lect

ions

incl

udes

sus

hi, t

eriya

ki, a

nd

hiba

chi. O

pen

for

over

12

year

s.

Su-T

h: 1

1-10

pm, F

r-Sa

: 11-

11pm

912.

234.

9300

1

16 E

. Bro

ught

on S

t.

$$D

7

Su

shi

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Ca

sual

in

timat

e at

mos

pher

e se

rvin

g tr

aditi

onal

Ja

pane

se s

ushi

and

ent

rees

.M

-F:1

1am

-2:3

0pm

, M-T

h:5p

m-1

0pm

,F-

Sa:5

pm-1

1pm

912

.233

.118

7

3

0 M

LK B

lvd

H7

A$$

Ta

Ca

Jap

an

ese

Fu

sio

n

Men

u in

clud

es Ja

pane

se a

nd V

ietn

ames

e di

shes

. Am

bien

t atm

osph

ere

feat

urin

g lo

cal

artw

ork.

M-S

a: 11

:30-

2:30

pm, M

-Th:

4-9

:30p

m,

F-Sa

: 4-1

0:30

pm, S

u: 4

:30-

9:30

pm91

2.23

2.82

22

513

E. O

glet

horp

e A

ve.

F11

$$

Was

ab

i’s

Fu

sio

n D

ow

nto

wn

Trad

ition

al Ja

pane

se c

uisin

e in

clud

ing

sush

i, te

mpu

ra a

nd te

riyak

i ser

ved

in a

cas

ual

setti

ng.

M-W

: 11a

m-9

:30p

m, T

h-Su

: 11a

m-1

2am

912.

233.

8899

11

3 M

LK Jr

. Blv

d.

$$D

1A

Ru

an

Th

ai

Cu

isin

e

Casu

al in

timat

e at

mos

pher

e. Tr

aditi

onal

Tha

i cu

isine

incl

udes

cur

ry a

nd s

eafo

od s

elec

tions

.M

-Th:

11a

m-3

pm, M

-Th:

4:3

0-9:

30pm

, F-

Sa: 1

2pm

-3pm

, F-S

a: 4:

30-1

0pm

, Su

: 5pm

-9pm

912.

231.

6667

1

7 W

. Bro

ught

on S

t.

D6

$$A

PJ

Th

ai

Cu

isin

e

Casu

al e

xpre

ss s

ettin

g w

ith in

door

and

ou

tdoo

r se

atin

g. S

ervin

g tr

aditi

onal

Tha

i cu

isine

in a

rel

axed

atm

osph

ere

M-F

: 11a

m-9

pm, S

a-Su

: 12p

m-9

pm

912

.201

.353

4

1

47 A

berc

orn

St.

F8$

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

349.

6230

10

Barn

ard

St.

$$K

10A

60 Well FED

5:30PM to 10:30PM DAILY

118 E. Broughton Street (912) 234-6168 www.CasbahRestaurant.com

The most memorable & fun

dining experience

Belly Dancing Shows NIGHTLY!

Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere

Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere

MOROCCAN RESTAURANT


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 63

A T

aste

of

He

ave

n

Trad

ition

al s

outh

ern

fare

incl

udin

g en

tree

s, de

sser

ts, a

nd s

ides

. Cas

ual e

xpre

ss d

inin

g. Re

gula

r sp

ecia

ls.

M: 8

am-1

pm, T

-Th:

8am

-6:3

0pm

, F-

Sa: 8

am-7

pm, C

lose

d on

Sun

days

912.

349.

6022

2

402

Wat

ers A

venu

e

$C

9

Barn

es

Re

stau

ran

t

Clas

sic s

outh

ern

barb

eque

and

sea

food

. Ex

tens

ive m

enu

choi

ces

incl

ude

stea

ks,

burg

ers,

and

dess

erts

. Cas

ual f

amily

set

ting.

M-S

u: 1

0:30

-2pm

, Su-

Th:

2pm

-10p

m, F

-Sa:

2pm

-10:

30pm

912.

353.

9488

53

20 W

ater

s Ave

.

$$F9

A

Joh

nn

y H

arr

is R

est

au

ran

t

Wor

ld fa

mou

s ba

rbeq

ue s

auce

com

pany

and

re

stau

rant

. Cas

ual f

amily

atm

osph

ere

serv

ing

barb

eque

and

sou

ther

n fa

re.

M-T

h: 1

1:30

-9:3

0pm

, F-S

a: 11

:30-

10:3

0pm

912.

354.

7810

1

651

E. V

icto

ry D

r.

$$C

10A

Kas

ey

’s G

rill

e

Casu

al in

timat

e at

mos

pher

e. N

eigh

borh

ood

bist

ro a

nd w

ine

bar.

Org

anic

pro

duce

and

pe

tite

port

ions

ava

ilabl

e.

M-F

: 11a

m-2

:30p

m, M

-Sa:

5pm

-10p

m

912.

355.

9250

48

29 W

ater

s Ave

nue

E9$$

A

Fid

dle

r’s

Se

afo

od

Wid

e ar

ray

of s

eafo

od s

elec

tions

incl

ude

lobs

ter,

snow

cra

b, oy

ster

s, an

d lo

w c

ount

ry

boil.

Casu

al fa

mily

ato

mos

pher

e.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

,

Su

: 11a

m-1

2am

912.

351.

2274

72

01 H

odgs

on M

emor

ial D

r.

J7$$

A

Fo

rm

Carr

yout

win

e an

d go

urm

et fo

ods

shop

. Dai

ly ch

ef c

reat

ions

, sou

ps, s

ides

, mea

ts, c

hees

es,

and

fam

ous

chee

seca

kes.

Also

ava

ilabl

e fo

r pr

ivate

win

e ta

stin

gs a

nd d

inne

rs.

A$$

-$$$

M-F

: 11a

m-7

pm, S

a: 11

am-6

pm

B8

912

.236

.764

2

180

1 H

aber

sham

St.

Gio

rgio

’s S

ub

s &

De

li

M-S

a: 8a

m-9

pm, S

u: 1

2pm

-4pm

912.

352.

1118

7

15 M

all B

lvd.

$ J7

Casu

al e

xpre

ss s

ettin

g w

ith la

rge

men

u se

lect

ion.

Spec

ializ

ing

in It

alia

n su

bs.

Gre

en

Tru

ck P

ub

A$$

912

.234

.588

5

243

0 H

aber

sham

St.

C8

Casu

al, lo

cal a

tmos

hper

e. M

enu

sele

ctio

ns

incl

ude

orig

inal

take

s on

cla

ssic

Am

eric

an fa

re

with

mos

t sel

ectio

ns m

ade

from

scr

atch

and

so

urce

d lo

cally

.T-

Sa: 1

1am

-11p

m

$ K

en

ne

dy F

rie

d C

hic

ke

n

Casu

al e

xpre

ss s

ettin

g. La

rge

sele

ctio

n of

fr

ied

chic

ken,

seaf

ood,

sand

wic

hes,

and

sides

.

M-S

a: 9a

m-1

2am

, Su:

10a

m-1

0pm

912.

234.

2260

22

01 W

ater

s Ave

nue

C9

Ho

uli

han

’s

Casu

al p

rogr

essiv

e di

ning

. Am

eric

an, I

talia

n, an

d As

ian

insp

ired

dish

es m

ade

from

scr

atch

. Ex

tens

ive d

rink

men

u.M

-Th:

11a

m-1

0:30

pm, F

-S: 1

1am

-11:

30pm

,

Sun:

11am

-10p

m91

2.92

1.57

12

170

29 A

berc

orn

St.

$$A

L1

Bu

tte

rhe

ad G

ree

ns

Cafe

Seas

onal

and

fres

h fa

re.

Crea

tive

take

s on

tr

aditi

onal

caf

e se

lect

ions

. Ca

sual

exp

ress

se

tting

with

dai

ly sp

ecia

ls.

M-T

h: 7

am-7

pm, F

: 9am

-5pm

912

.201

.180

8

18

13 B

ull S

t.

$B8

M-T

h: 1

1am

-9pm

, F-S

a: 11

am-1

0pm

, Su:

10

am-8

pm

Cla

ry’s

Cafe

Casu

al lo

cal a

tmos

pher

e. Se

rvin

g br

eakf

ast

all d

ay a

nd lu

nch.

Sele

ctio

ns in

clud

e st

anda

rd

dine

r an

d so

uthe

rn fa

re. O

utdo

or s

eatin

g al

so.

912.

351.

0302

44

30 H

aber

sham

St.J8

$$

Co

ach

’s C

orn

er

Larg

e se

lect

ion

of s

tand

ard

Amer

ican

fare

an

d ba

r fo

od s

tand

ards

. Dai

ly sp

ecia

ls.

Spac

ious

spo

rts

bar

atm

osph

ere.

M-S

u: 1

1am

-12a

m

912.

352.

2933

301

6 E.

Vic

tory

St.

A$

D12

Dri

ftaw

ay C

afe

Casu

al c

oast

al c

uisin

e w

ith a

n em

phas

is on

fr

esh

loca

l sea

food

, loca

l org

anic

pro

duce

, ha

nd c

ut s

teak

s an

d ni

ghtly

ent

rée

feat

ures

.

M-S

a: 11

am-1

0pm

, Sun

: 10a

m-9

pm

912.

303.

0999

740

0 Sk

idaw

ay R

d.

A$$

K10

Eli

zab

eth

on

37

th

Fine

din

ing

set i

n a

sout

hern

man

sion.

Men

u se

lect

ions

incl

ude

seas

onal

and

loca

l far

e. Ex

tens

ive w

ine

list.

M-S

u: 6

pm-9

:30p

m

912.

236.

5547

105

E. 3

7th

St.

B8$$

$A

Bu

ll S

tre

et

Eat

ery

Casu

al a

tmos

pher

e w

ith a

n op

en k

itche

n vie

w. O

fferin

g a

full

brea

kfas

t men

u th

at is

av

aila

ble

all d

ay w

ith d

aily

lunc

h sp

ecia

ls,

sand

wic

hes

and

burg

ers.

Tu-S

u: 7

am-3

pm 9

12.2

32.3

593

1514

Bul

l St.

$B8

Bre

ak

fast

Pla

ce

Spac

ious

cas

ual e

xpre

ss s

ettin

g. Ex

tens

ive

brea

kfas

t men

u fe

atur

ing

omel

ette

s. Lu

nch

men

u as

wel

l.

M-S

u: 6

am-3

pm

912.

234.

6778

2

130

E. V

icto

ry D

rive

$D

11

Be

n’s

Ne

igh

bo

rho

od

Gri

ll

Casu

al e

xpre

ss s

ettin

g se

rvin

g ho

t and

col

d sa

ndw

iche

s, bu

rger

s, gy

ros,

sala

ds a

nd s

ides

.

M-F

: 11a

m-8

:30p

m, S

a: 11

am-3

pm

912.

351.

9008

708

0 H

odgs

on M

emor

ial D

r.

$$H

7

B&

D B

urg

ers

So

uth

sid

e

Casu

al fa

mily

atm

osph

ere

spec

ializ

ing

in la

rge

sele

ctio

n of

bur

gers

incl

udin

g tu

rkey

and

veg

-gi

e bu

rger

s, an

d ot

her

stan

dard

Am

eric

an fa

re.

M-T

h: 1

1am

-9pm

, F-S

a:11

am-1

0pm

, Su

: 12p

m-6

pm91

2.92

7.87

00

11

108

Abe

rcor

n St

.

A$

L4B

ar

Fo

od

Fren

ch a

nd A

sian

influ

ence

s th

e lim

ited

but

rota

ting

and

evol

ving

men

u. Ca

sual

and

in

timat

e ba

r se

tting

. Wifi

ava

ilabl

e.

M-S

a: 4p

m-1

am

912.

355.

5956

4

523

Hab

ersh

am S

t.

E8A

$$

Din

er

on

Ab

erc

orn

Ope

n 24

hrs

a d

ay, 7

day

s a

wee

k

912.

356.

5877

720

2 A

berc

orn

St.

$H

7

Trad

ition

al A

mer

ican

din

er th

at is

ope

n 24

ho

urs

a da

y. T

he m

enu

offe

rs b

reak

fast

, lu

nch,

and

dinn

er o

ptio

ns s

uch

as e

ggs,

burg

-er

s, st

eaks

, san

dwic

hes,

hot d

ogs

and

frie

s.

Be

tty B

om

be

r’s

Loca

ted

insid

e th

e Am

eric

an L

egio

n, Po

st 1

35.

Serv

ing

affo

rdab

le s

tand

ard

bar

fare

, incl

udin

g bu

rger

s, w

ings

, tac

os, a

nd c

hees

e st

eaks

.

Th-

Sa: 4

pm-1

2am

Am

eric

an L

egio

n Po

st13

5 1

108

Bull

St.

$A

8B

lue

Tu

rtle

Bis

tro

Casu

al c

onte

mpo

rary

atm

oshp

ere.

Ecle

ctic

an

d fr

esh

men

u se

lect

ions

are

uni

que

and

varie

d. La

rge

sele

cion

of c

raft

beer

as

wel

l.

M-T

h: 1

1am

-9pm

F-S

a: 11

am-1

0pm

912.

358.

0809

52

00 P

auls

en S

t.

A$$

F8

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

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

Map on pg. 62

64 Well FED

Pe

arl

’s S

altw

ate

r G

rill

Spac

ious

cas

ual w

ater

front

din

ing.

Exte

nsive

m

enu

offe

rs m

any

varie

ties

of s

eafo

od d

ishes

pr

epar

ed in

man

y st

yles

M-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm, S

u:

5pm

-9:3

0pm

912.

352.

8221

7000

LaR

oche

Ave

.

$$J1

1A

San

dfl

y B

ar

& G

rill

Casu

al lo

cal s

port

s ba

r at

mos

pher

e. M

enu

incl

udes

sta

ndar

d Am

eric

an b

ar fa

re

M-F

: 11:

30am

-2am

, Sa:

3pm

-2am

, Su:

12

:30p

m-1

2am

912.

354.

8288

736

0 Sk

idaw

ay R

d.

$K

10A

Sh

an

e’s

Rib

Sh

ack

M-S

un 1

1am

-10p

m

912.

354.

3744

67

30 W

ater

s Ave

H8

$$Co

ntem

pora

ry c

asua

l set

ting.

Men

u in

clud

es

BBQ

sta

ndar

ds s

peci

aliz

ing

in r

ibs.

Cate

ring

Avai

labl

e.

Sh

ell

Ho

use

Spac

ious

lake

side

setti

ng. S

ervin

g se

afoo

d an

d tr

aditi

onal

sou

ther

n fa

re.

M-S

u: 4

pm-1

0pm

912.

927.

3280

8

Gat

eway

Blv

d.L1

$$A

Naro

bia

’s G

rits

& G

ravy

Fam

ily fr

iend

ly ca

sual

caf

e th

at s

peci

aliz

es

in b

reak

faas

t and

gra

vy. D

aily

lunc

h sp

ecia

ls,

incl

udin

g la

mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

7am

-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

$B8

Off

Th

e G

rill

Casu

al e

xpre

ss s

ettin

g. M

enu

sele

ctio

ns

incl

ude

stan

dard

bar

bequ

e fa

re w

ith

trad

ition

al s

ides

.

M-S

a: 11

am-9

pm

912.

232.

1218

201

5 W

ater

s Ave

.

$C

9O

zzy

’s G

rill

Trad

ition

al P

hilly

che

eses

teak

s an

d w

ide

varie

ty o

f win

gs. L

arge

sel

ectio

n of

trad

ition

al

casu

al fa

re in

a c

lass

ic A

mer

ican

set

ting.

M-S

a: 11

-9pm

912.

354.

0006

7403

Ski

daw

ay R

d.

$K

10

Tyle

r’s

Pla

ce

Loca

lly o

wne

d So

uthe

rn s

oul f

ood

rest

aura

nt.

Spec

ialti

es in

clud

e th

e Bi

zzar

d Si

gnat

ure

Panc

akes

and

Fam

ous

Stuf

fed

Tyle

r Bu

rger

. (c

ater

ing

avai

labl

e)

M-F

: 6:3

0am

-3pm

, Sat

: 8am

-5pm

912

.234

9.94

99

180

1 W

ater

s Ave

.

$B2

To

ni

Ste

ak

ho

use

Cont

empo

rary

Am

eric

an s

ettin

g. Sp

ecia

lizin

g in

ste

aks

with

oth

er s

tand

ard

stea

khou

se

men

u se

lect

ions

.M

-F: 1

1am

-10p

m, S

a: 4:

30pm

-10p

m,

Su:

12

pm-1

0pm

912.

691.

8748

1

10 E

isen

how

er D

r.

$$

H7

A

Ne

igh

bo

rho

od

So

ul

Fo

od

Hom

emad

e tr

aditi

onal

sou

l foo

d. Ca

sual

ex

pres

s se

tting

.

M-S

a: 6a

m-6

pm

912.

234.

5081

5

04 1

/2 W

. 42n

d St

.

B7$

Sp

an

ky

’s

Pizz

a ga

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

m

912

.355

.338

3

3

08 M

all W

ay

$$J7

A

Mid

tow

n D

eli

Casu

al e

xpre

ss s

ettin

g. M

enu

sele

ctio

ns

incl

ude

a w

ide

arra

y of

del

i, bag

el, b

aker

y se

lect

ions

.

M-S

u: 5

:30a

m-1

0pm

912.

355.

8717

7805

Abe

rcor

n St

.

$I6

Ma

Ran

dy

’s

Men

u in

clud

es tr

aditi

onal

sou

ther

n so

ul

food

sel

ectio

ns in

a c

asua

l exp

ress

set

ting.

Tu-S

u: 1

1am

-8pm

912.

692.

0036

7

010

Suite

2 E

isen

how

er R

d.

$ H

6

Tail

gate

Sp

ort

s B

ar

& G

rill

Spor

ts B

ar a

tmos

pher

e w

ith v

arie

d se

lect

ion

of s

tand

ard

Amer

ican

fare

. Lar

ge s

elec

tion

of

beer

and

liqu

or.

M-S

a: 3p

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

men

u th

at

offe

rs s

lider

s, ho

t dog

s, sa

lads

, and

rot

atin

g m

enu

spec

ials

M-F

: 11a

m-3

pm; 6

pm-9

pm, S

a: 11

am-3

pm;

6pm

-9pm

912

.238

.832

8

1710

Abe

rcor

n St

.

$B8

Lo

gan

’s R

oad

ho

use

Rust

ic r

oadh

ouse

atm

osph

ere

with

juke

box

and

pean

uts.

Men

u in

clud

es s

tand

ard

Amer

i-ca

n st

eakh

ouse

fare

.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912.

921.

1510

11

301

Abe

rcor

n St

.

A$$

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inin

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Map on pg. 62

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Children’s Menu



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men

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349.

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ng w

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354.

4005

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: 11a

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354.

2356

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.

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349.

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349.

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8


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


Map on pg. 62

Asi

An

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

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an

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enu

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apan

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achi

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961.

0770

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.

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691.

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238.

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920.

7273

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Mon

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353.

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.

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355.

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.

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r

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912.

352.

4182

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.

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912.

353.

8337

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426

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t.

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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

66 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 62

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-1

0pm

, F-S

u: 5

pm-1

0:30

pm

912.

920.

5504

1

1215

Abe

rcor

n St

.

Intim

ate

cont

empo

rary

am

bian

ce. E

clec

tic

Pan-

Asia

n an

d Th

ai in

fluen

ced

men

u se

lec-

tions

as

wel

l as

sush

i.

A$$

L4W

an

g’s

II C

hin

ese

Trad

ition

al C

hine

se s

elec

tions

and

Japa

nese

te

riyak

i. Lar

ge m

enu

and

spac

ious

cas

ual

atm

osph

ere.

M-T

h: 1

1:30

am-1

0pm

, F-S

a: 11

:30a

m-1

1pm

, Su

: 12p

m-1

0pm

912.

355.

0321

760

1 W

ater

s Ave

.

$$I8

Su

shi-

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Cas

ual

intim

ate

atm

osph

ere

serv

ing

trad

ition

al

Japa

nese

sus

hi a

nd e

ntre

es.

M-F

: 11a

m-2

:30

pm, M

-Th:

5pm

-10p

m,

F-Sa

: 5pm

-11p

m

912.

303.

0141

11

00 E

isen

how

er D

r.

$H

7A

Su

shi

Tim

e T

ow

a

Sush

i, Ter

iyaki

, and

oth

er tr

aditi

onal

Japa

nese

di

shes

in a

rel

axed

atm

osph

ere

with

sit-

dow

n su

shi b

ar.

M-T

h: 1

1-9:

30pm

, F:1

1-10

:30p

m,

Sa: 1

2-10

:30p

m

912.

920.

3288

5

4 M

ontg

omer

y C

ross

Rd.

$$J6

Jala

pe

no

’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-S

a: 11

am-1

0pm

, Su:

12p

m-9

pm

912.

920.

0704

8840

Abe

rcor

n St

.

$$I6

AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm

912.

354.

0300

1

08 M

all B

lvd.

Trad

ition

al M

exic

an s

elec

tions

ser

ved

in M

exi-

can

them

ed s

ettin

g

A$$

I7

His

pan

icC

uban

, Mex

ican

, etc

.

Can

cun

Spac

ious

cas

ual a

tmos

pher

e. Ex

tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

.

M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

$$F7

A

El

Po

tro

Clas

sic M

exic

an s

elec

tions

in a

cas

ual s

ettin

g. Fr

esh

chili

mad

e da

ily. L

unch

and

din

ner

spec

ials

.M

-Th:

12p

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

2pm

-8pm

912.

927.

9953

1

3051

Abe

rcor

n St

.

$$L3

AJa

lap

en

o’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-T

h: 1

1am

-10:

30pm

, F-S

a: 11

am-1

1pm

, Su

: 11a

m-1

0pm

912.

356.

1800

7

405

Skid

away

Rd.

$$K

10A

La

Xal

ap

en

a

Casu

al in

timat

e se

tting

ser

ving

trad

ition

al

Mex

ican

fare

. Dai

ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

$$A

M-S

a: 10

am-8

pm, S

u: 1

2pm

-6pm

Sal

sari

tas

Fre

sh C

an

tin

a

Casu

al e

xpre

ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

a, fr

esh,

mad

e to

ord

er.

912.

335.

7678

520

5 W

ater

s Ave

.

F9$

A

Well FED 51

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese


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

Well FED 69

AJ’

s D

ock

sid

e R

est

au

ran

t

Rela

xed

atm

osph

ere

with

aw

ard

win

ning

vie

w. L

arge

sel

ectio

n of

sea

food

and

sta

ndar

d ca

sual

fare

.

M-S

u: 4

pm-1

0pm

, F-S

u: 1

1am

-10p

m

912.

786.

9533

131

5 C

hath

am A

venu

e

$$M

8A

No

rth

Be

ach

Bar

& G

rill

Mix

of A

mer

ican

and

Car

ibbe

an s

elec

tions

. D

aily

spec

ials

and

hom

emad

e de

sser

ts.

Live

Ent

erta

inm

ent.

M-S

u: 1

1am

-10p

m

912.

786.

4442

33

Van

Hor

ne A

ve.

A$

H10

Sti

ng

Ray

’s S

eafo

od

Casu

al a

tmos

pher

e. La

rge

sele

ctio

n of

sea

-fo

od, in

clud

ing

vario

us c

rab

dish

es. B

lue

crab

, lo

w c

ount

ry b

oil, a

nd p

latte

rs.

M-S

u: 1

1am

-unt

il

912.

484.

4954

14

03 B

utle

r Ave

.

A$$

M10

Fan

nie

’s O

n t

he

Be

ach

Larg

e se

lect

ion

of s

eafo

od, s

alad

s, an

d ap

ps.

Spec

ialti

es a

nd p

izza

s. Aw

ard

win

ning

Sun

day

brun

ch.

M-S

u: 1

1am

-clo

se

912.

786.

6109

161

3 St

rand

Roa

d

010

$$A

Be

rnie

’s O

yst

er

Ho

use

Sele

ctio

n in

clud

es s

andw

iche

s, bu

rger

s, an

d se

afoo

d. Po

’ boy

s an

d lo

w c

ount

ry b

oil. L

ive

mus

ic a

nd te

levis

ed s

port

s.M

-Th:

11-

10pm

, F-S

a: 11

-12p

mSu

: 12-

10pm

912.

786.

5100

13

Tybr

isa

St.

A$$

N10

Bu

rto

n’s

By t

he

Be

ach

Curb

side

pick

up, w

indo

w o

rder

ing.

Nic

e se

lec-

tion

of M

exic

an a

nd A

mer

ican

cla

ssic

s w

ith

clas

sic b

each

side

dine

r fe

el.

M-S

u: 1

1-10

pm

912.

786.

9655

1605

Inle

t Ave

.

$N

9

Rela

xed

islan

d at

mos

pher

e. Sp

ecia

lty p

izza

s, w

hole

or

by th

e sli

ce. L

ow c

ard

men

u, w

raps

, an

d m

ore.

M-S

u: 1

1-12

am

H6

912.

786.

5900

1

213

Hw

y 80

A$

Hu

c-A

-Po

os

Bit

es/

Bo

oze

Do

lph

in R

ee

f R

est

au

ran

t

Fusio

n of

Sou

ther

n an

d Ca

ribbe

an c

uisin

es

thro

ugh

a va

riety

of f

resh

sea

food

, ste

ak,

chic

ken,

and

past

a. Se

afoo

d bu

ffet e

very

Fri.

&

Sat

. nig

ht.

M-S

u: 8

am-1

0pm

912.

786.

8400

Oce

anfr

ont

&15

St.

A$$

N10

Win

d R

ose

Cafe

Sout

hern

sty

le c

asua

l far

e. Bu

rger

s, sa

nd-

wic

hes,

seaf

ood

and

mor

e. W

eekd

ay lu

nch

spec

ials

. M

-Th:

11-

7pm

, Sa:

11-8

pm S

u: 1

2-9p

m

912

.786

.659

3

1

9 Ty

bris

a St

.

$N

10T

op

sail

Bar

& G

rill

Wat

erfro

nt, in

door

and

out

door

sea

ting.

Ecle

ctic

mix

of A

mer

ican

sel

ectio

ns a

nd

Kore

an d

ishes

.

M-S

u: 1

2pm

-3am

912.

786.

8686

4B O

ld U

S H

wy

80C8

A$$

Ro

ck H

ou

se B

ar

& G

rill

Burg

ers,

seaf

ood,

taco

s, an

d bi

g bu

rrito

s se

rved

in a

spa

ciou

s sp

orts

bar

atm

osph

ere.

Live

ent

erta

inm

ent a

nd K

arao

ke.

Mo-

Su: 1

1-3a

m

912.

786.

7176

15

16 B

utle

r Ave

.

AN

9$$

Sp

an

ky

’s B

eac

hsi

de

Seaf

ood

galle

y an

d sa

loon

. Lar

ge s

elec

tion

of

seaf

ood,

past

a, sa

lads

, and

sta

cker

s. “H

ome

of th

e or

igin

al c

hick

en fi

nger

.”.

Su-T

h: 1

1-10

pm, F

-Sa:

11-1

1pm

912.

786.

5520

160

5 St

rand

Ave

.

A$$

O11

Su

nd

ae C

afe

& D

eli

Larg

e se

lect

ion

of s

andw

iche

s, bu

rger

s, sa

lads

, an

d se

afoo

d. Tr

aditi

onal

sou

ther

n di

shes

. Lu

nch

and

dinn

er s

peci

als.

M-S

a: 11

-3pm

, M-S

a: 5-

9pm

912.

786.

7694

304

1st

Str

eet

$$I1

1A

Ge

rald

’s P

ig a

nd

Sh

rim

p

Dog

frie

ndly

outd

oor

seat

ing

area

with

a v

iew

of

the

mar

sh.

Road

side

grill

prov

idin

g pi

g pi

ckin

gs,

Geo

rgia

wild

shr

imp,

and

larg

e to

go

ord

ers.

F-Su

: 11a

m-7

pm$M

10

912.

786.

4227

111

3 E.

Hw

y. 80

A

Piz

za o

n W

he

els

Larg

e se

lect

ion

of p

izza

, sub

s, an

d sa

lads

. Fa

st a

nd fr

ee d

elive

ry.

Fam

ily o

wne

d an

d op

erat

ed fo

r ov

er 2

5 ye

ars.

M-S

u: 4

pm-t

ill

912.

786.

5870

10

3 Jo

nes A

ve

$$I9

Mac

Elw

ee

’s S

eafo

od

Awar

d w

inni

ng s

eafo

od. E

xten

sive

men

u in

clud

es p

asta

s, st

eaks

, bee

r-bat

tere

d se

afoo

d an

d va

rious

che

f spe

cial

s.

M-F

: 4pm

-?, S

a-Su

: 12p

m-?

912.

786.

8888

101

Lov

ell A

venu

e

A$$

I11

Marl

in M

on

roe

’s S

urf

sid

e

Larg

e se

lect

ion

of s

eafo

od. I

nter

estin

g se

lect

ions

mix

ed w

ith s

tand

ards

. Sig

natu

res

incl

ude

flow

er p

ot b

read

and

moj

o he

n.M

-Su:

11-

10pm

912.

786.

4745

4

04 B

utle

r Ave

.

A$$

J11

Tyb

ee

Isl

an

d S

oci

al C

lub

Care

fully

cra

fted

men

u in

clud

es e

clec

tic

varie

ties

of ta

cos,

sala

ds, a

nd a

ppet

izer

s. Ex

tens

ive w

ine

sele

ctio

ns a

nd p

airin

gs.

Ambi

ent a

nd c

asua

l set

ting.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

-12a

m

Su:1

1am

-10p

m 9

12.4

72.4

044

1311

But

ler A

ve.

A$

M10

Bre

ak

fast

Clu

b

M-S

u: 7

am-1

pm

912.

786.

5984

1

500

Butle

r Ave

$$N

10

Wel

l kno

wn

for

its e

xten

sive

brea

kfas

t men

u an

d la

id-b

ack

atm

osph

ere,

this

casu

al s

et

rest

aura

nt is

a fa

vorit

e fo

r lo

cals

.

Cafe

Lo

co

Larg

e, va

ried

men

u se

lect

ion

incl

udin

g se

a-fo

od, p

asta

, san

dwic

hes

and

win

gs. L

ive m

usic

, ca

sual

atm

osph

ere.

M-T

u: 1

1:30

am-3

pm, W

-Su:

12:

30-4

:30p

mSu

-Th:

4:3

0-10

:30p

m, F

-Sa:

4:30

-11:

30pm

912.

786.

7810

1A

E. O

ld H

wy

80

$$C

9A

Ch

arl

y’s

Exte

nsive

din

ing

and

win

e m

enu.

Seaf

ood,

past

a, st

anda

rd c

asua

l far

e. Al

l you

can

eat

cr

ab le

gs o

n Fr

iday

.

M-S

u: 1

1am

-till

912.

786.

0221

1

06 S

. Cam

pbel

l Ave

.

$$H

9A Nic

kie

’s B

ar

an

d G

rill

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Bar Guide

the

to savannah & the islands pg. 77

> This fall, get a taste of Savannah’s

newest local craft brew.

DrinkPhoto: Beer Keg, by dottie Mae

9 december 2010. {{cc-by-sa-2.0}}

Despite the heat, people flocked in the hundreds to the Esplande of the Savannah International Trade and Convention Center to graze through over 100 booths tasting Lowcountry craft brews. This gloriously hoppy event is the annual Savannah Craft Brew Fest. If you were lucky enough to make it out to this *three-day event, you may not have known that you were in the presence of untapped greatness. First-time brewing company, Coastal Empire Beer Company graced the crowds with the their premiere recipe of hops and malts running from local taps: the Savannah Brown Ale. This rookie brew won over the crowds earning them the People’s Choice Award.

Coastal Empire Beer Company wasn’t started by an acclaimed culinary mastermind or a prodigy from the loins of the Samuel Adams founder, but instead, a geologist. Kevin Haborak moved from Atlanta in 2001, to Charleston, then to Savannah 7 years later in 2008. But he was making beer long before he got here. He’d been brewing his own beer at home since 1995, and this year he was finally able to let the world (well, just Savannah, for now) taste his creation.

The flavor came from a recipe for American Brown Ale that Haborak liked a lot. With a careful combination of Vienna, Munich, and caramel malts, the Savannah Brown Ale has a chocolate, nutty flavor. It’s relatively hoppy, and Haborak says, “[it] finishes relatively smooth. It’s not like an IPA which can have the lingering bitterness,.”

You might be noting that Savannah is a small town—too small for you not to notice the big addition of a brewhouse. Well, the Savannah Brown Ale is brewed 8 hours away in Fredricksburg, VA. Why the long jump north? Well, Georgia State Law is strict on the specifications of brewing locally. It restricts brewers to 500 barrels a year and that, but the Georgia Brewers Guild is working to change that.

So one of the first steps for Haborak to get his brew in the thirsty mouths of Savannahians was to find a place to contract brew.

brewing uP SOMe Savannah CraFTbrewing uP SOMe Savannah CraFT

By Katelan Cunningham

It was early September, which in Savannah means that summer is lingering relentlessly with heat so thick and moist that it’s nearly palpable. Walking just a block leaves even the freshest of bodies drenched in sweat, and what could a sweaty person like that want more than a frosty beer?

74 Well FED

“I’ll go there each time they brew and assist in the brewing process.”

C ontract brewing works like this: You give the brewhouse your recipe and ask if they would like to take you on as a client. Once they take you on, they brew your beer and package it, and you’ve started your life in the big time brewing world. Haborak chose to contract with Blue and Gray for his Coastal Empire Beer Co.

Once a month, Blue and Gray Brewing Co. works up a batch of Savannah Brown Ale. “Basically, I go up to brew it. They monitor the fermentation and then filter and package it, I go up for a QC

tasting and then finalize the shipping,” Harborak says.

Well FED 75

TASTY TIP

Where

Even with the constrictions of Georgia Law, Haborak hopes to have a brewhouse for Coastal Beer Company in Savannah eventually. He says that as a beer city, “Savannah is a fantastic place to be.”

Since their launch at the Brew Fest and their first tap at The Distillery, the biggest problem for Haborak is a good one to have--”Finding enough capacity to meet demand here.”

Look for the beautiful ADDY-winning blue herring logo of the Coastal Beer Co. logo for a taste of the new brew in town. And if you get a chance, thank Kevin Haborak, the geologist for his brewific invention.

to get itWhere

Tubby’s Tank House • Uncle Bubba’s • Pour Larry’sAlligator Soul • CoCo’s Sunset Grille • Crystal Beer Parlor • Mellow

Mushroom • Lighthouse Pizza • The Distillery (Savannah Brown Ale is on rotation) • Green Truck Pub (Savannah Brown Ale is on rotation)

TASTY TIPWhat to drink it with: Harborak suggests a steak or a burger. He tried it recently at Green Truck Pub with their Flathead burger and says it’s a particularly combination.

Outside The Distillery on the night of Savannah Brown Ale’s first tap. From left to right: Nikki Haborak, Kevin Harborak, Amy Harborak, Chris Haborak, Mark Milboer and David Little with Savannah Distributing.


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

Facebook or shoot an email to [email protected]

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curr

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use

YOU

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help

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vori

te e

stab

lishm

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ot l

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leas

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Fre

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to

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stau

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choi

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mai

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to: g

uid

e@

we

llfe

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To

Bu

sin

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Ow

ne

rs:

Li

stin

gs in

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Din

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and

Bar

Gui

de a

re a

lway

s 10

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. If

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ide

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