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A Savannah Dining Tradition

Contents: March 2012

Gardening Growing Community: Savannah’s not so secret food gardening scene

16

Walk this Way The proper way to walk and 4 great places to do so

25

Feed

eaT

In Rare FORM How four friends brought their passions together to form Savannah’s favorite wine & gourmet shop.

36

Local Spotlight The 150 year old family legacy of ambos Seafoods

19

Savannah’s Suds Savant John Pinkerton’s journey to Moon River Brewmaster

70

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

74

dRInkTaking it Slow Savannah Slowride, the most original and entertaining way to experience the city.

66

29 What Do You Feed Your Pets? Pet store owners and animal advocates share what food they actually feed their own furry friends. 42

19

66

72

34 The Seasonal Chef: Cha Bella ReCIPe: Farmer’s Garden Salad with Honey Vinaigrette dressing

MaPS. deTaIlS.

deSCRIPTIonS.

New Listings

pg. 45

Dining Guide

Open Your Mouth & Say Gelatohhh Cafe Gelatohhh in City Market celebrates 10 years!

42

Some Things Old, Some Thing New an Interview with Crystal Beer Parlor’s John nichols

72

photo by andrew Stanford

photo by andrea nordstrom

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10 | Volume 2 Issue 5 | 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

- David Gignilliat

It’s that same impenetrable je ne sais quoi that has attracted scores of filmmakers over the years to Savannah’s moss-shaded streets, eager to use its distinctive palette to paint evocative portraits of its people and places.

In many regards, time spent in Savannah -- be it in a square, at a restaurant, walking down River Street and City Market, or gazing from atop a horse-drawn carriage -- is like watching a movie. The scene is lush, straight out of central casting. Savannah is a place that grows its own talent, empowering ‘ambassadors’ to spread the city’s love to grander stages and larger audiences.

One score and one year ago, a lady -- and her sons -- put forth a stick of butter in a cast iron skillet, added a pinch of heartache, a mother lode of invention, and a heaping scoop of gumption and turned a meal in a brown paper bag on a downtown office desk into something truly special. First, an idea, then a restaurant, a magazine, a television show, and a can of Moppin’ Sauce on every supermarket aisle in the country. Not bad Miss Paula Deen, you are a fine dish indeed.

Another lady, cleverly named after one of the most well-known wine-producing regions in France, helped ripen an author’s preoperative preoccupation into a book, a movie, a show and a tour. Chablis -- the wine, that is -- is known for its star-bright clarity, its racy, green-apple acidity, its occasional flinty notes and its eventual mellowing (with age) into a delicate honeyed finish. For many Americans, Chablis is something of a mystery, a popular guilty pleasure that many secretly enjoy, but rarely admit publicly. It seems, Madame Knox, the appellation has not fallen too far from the tree. Your life must be richly satisfying, for even the most tannic of observers. Way to flip the script, Lady, you are a ‘Grand Cru’ indeed.

March marks the unofficial beginning of the tourist season in Savannah. Mid-month, thousands of revelers will descend on the city’s downtown streets for St. Patrick’s Day, a party and celebration of legendary proportions. The sullen cold winter will disappear and give way to beautiful sun-splashed spring days. At nights, you can almost feel the energy and electricity in the air as locals and visitors alike soak up the sights and sounds of spring in Savannah.

Whether you’re in town for a visit, passing through or are lucky enough to call Savannah home, you may have noticed there’s something special about this place.

And it’s that unique charm that is worth savoring, like a heaping plate of shrimp, grits and redeye gravy.

So just sit back, enjoy the scenery, make your own script and stay well fed.

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 Andy SchwartsDavid Gignilliat Beth Ann WalkerElizabeth QuerusioKelly Nelson

Creative DirectorWhitney Johnson

Contributing Artists M’Elena HolderKatelan CunninghamMurphy Basore Roque Jean

Distribution Andy SchwartzBen Rafuse

Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) [email protected]

acebook!Follow us on

Contributing PhotographersAndrew StanfordAndrea Nordstrom Lara SimsEliza Kelly Jonathan Lee

Alluring. Mysterious. Charming. Sweet. Classic.

Accounts Jennifer Restivo Kelly Nelson Marcia Banes

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!

Contributor's dish

General ManagerJennifer Gedroyc

Special ThanksDeborah JohnsonGail Garrett

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FEEDLocal boys make good.Story on page 19.Photo: Andrea Nordstrom

Savannah’s thriving food gardening scene

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Gardening Guru Kelly Lockamy, along with an incredible committee are building gardens and stewarding healthy relationships all over the community. SUGA’s vision is to provide access to local healthy food one garden at a time through education and outreach. SUGA hosts an annual Tour De Coop that highlights backyard chicken enthusiasts and urban homesteaders. SUGA leads educational workshops and offers several after school programs for area youth pertaining to growing and preparing food as well as understanding the importance of a healthy lifestyle.

www.forsythfarmersmarket.org

These folks are responsible for the formation and growth of the Forsyth Farmers’ Market and have made a great impact on the local food scene here in Savannah. The SLFC has gone to great lengths to reach out to all of Savannah’s communities in hopes of bringing people closer to the source of their food. Their efforts have created a thriving weekly farmers’ market and a support system for area farmers that allow restaurants and farmers to work together in providing Savannah and her guests with the freshest and highest quality produce available. The market which now runs every Saturday (9am-1pm) year round at the south end of Forsyth Park.

Savannah blends her deeply rooted cultural history and youthful passion for innovation like a good farmer blends his/her compost pile. The brilliant layout of Savannah makes it easy to see what the city has to offer, and like a compost pile the bits that are aged and mature mix with the new bits to create a truly unique city to visit.

People often think of Savannah (and most of the South) as being slow and relaxed, the type of place where people sit on the porch swing and sip sweet tea. I am a transplant, originally from central Indiana, and I admit that my idea of Savannah was pretty similar prior to arriving here. Things are very relaxed here but do not be fooled, “Slow-vannah” is working diligently at growing a lively local food scene. Following the Southern traditions of large families and big meals Savannah has developed a network of farmers, restaurants, local gardeners and good food supporters that is determined to make Savannah a destination unlike any other. The burgeoning food movement is alive and well in Savannah and the farmers working the land are certainly doing their part to keep Savannah and its guests Well Fed. This month we want to highlight a couple of groups of people that are working tirelessly to make food access and food quality top priority in our community.

by Andy Schwartz

Savannah Urban Garden Alliance (SUGA):

The Savannah Local Food Collaborative (SLFC):

[email protected]

A group made up of concerned citizens, area growers, local educators, small business owners and supporters of the good food movement. The council is newly formed but has already made great progress in creating a model for Savannah that supports food access and sustainable food production through increased education and awareness of healthy food.

www.sogreennetwork.org/index.html www.saafon.orgA network dedicated to educating African American farmers in sustainable agricultural practices. SoGreen aims to keep the community informed of events and information surrounding the issues of rural agriculture, urban agriculture, food access and food policy. SoGreen is also supported by the Southeastern African American Farmers Organic Network (SAAFON). Several of the farmers at the Forsyth market are members of SAAFON, and they all support the idea of “Good Food for All”.

Southeastern Green Network (SoGreen) : Savannah Chatham Food Policy Council :

Boar’s Head Grill and TavernBrighter Day Natural Foods

Thrive: A Carry Out CaféSavannah Food Co -op

The Sentient BeanElizabeth’s on 37th

Green Truck PubCha-Bella

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The number of backyard, courtyard, patio and even balcony gardeners in Savannah is growing like an okra plant in August. The demand for fresh local ingredients is hard to keep up with and with so much open space in the city local communities are getting hip to producing food in their own neighborhood. A visit to the farmers’ market will show that not every booth is home to an individual with acres of fruit and vegetable production but rather there are several vendors that are growing exclusively in their back yard. The number of food gardens popping up around town, add yet another appealing aspect to strolling the beautiful streets of this historic city. Within a short walk of the Historic District are two SUGA gardens: Starfish Community Garden (corner of East Broad Street and Gwinnett) and Growing Edge Garden (May Street and Gwinnett, west of MLK).

I am a backyard gardener myself and spend a good deal of my time helping people create and maintain gardens at their homes. My job is to assist people in getting closer to the food they eat. You can contact me at www.grow-eat-repeat.com . I share the passion that all of the above mentioned groups have for educating people about where their food comes from and how they can produce it for themselves whether they have a back porch space to grow on or they have a half acre in the city limits. I am grateful to be a part of the blossoming movement toward a more sustainable food system for Savannah and surrounding areas. As for wandering the city and observing the secret gardens that Savannah is well known for just remember the old saying “stop and smell the roses” but in this case I think “stop and smell the tomato bush” might be more appropriate.

Lastly, I want to give proper recognition to several local restaurants and grocers that support our area farmers and keep up the standard for serving top quality, locally grown and well cared for products. If we left you out it was not on purpose, please make us aware if we have missed you. We are always glad to support anyone making strides to promote sustainable food systems.

boarsheadgrillandtavern.combrighterdayfoods.com thrivecarryoutcafe.comsavannahcoop.com thesentientbean.comelizabethon37.netgreentruckpub.comcha-bella.comcirca1875.com foxyloxycafe.comon Facebook at Cafe Florielocal11ten.comlocalfarmbag.com earthtotablefarm.comalligatorsoul.com

Well FED 17

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Ambos Seafoods A Savannah Family Legacy

It’s all in the name.For five generations and counting, the name Ambos has been synonymous with fresh, local seafood in the Lowcountry.

Starting in the mid-1800s, it was the Ambos family who first helped put Thunderbolt, a small fishing village on Savannah’s southeastern edge, on the map. Founded in 1870, Ambos Seafoods quickly became an industry leader and eventually grew to include virtually all aspects of the seafood business - owning processing plants, loading docks and packing houses, and managing substantial interests in commercial fishing and shrimping.

By David Gignilliat

In 1948, Henry F. Ambos, Sr. achieved nationwide recognition, developing a novel method for breading and freezing fantail shrimp. His company, Trade Winds, became the first to market and widely distribute frozen, pan-ready shrimp nationwide or coast-to-coast. It was Ambos and William Mullis, a Savannah grocer, that joined together to develop the unique product.

Mullis had approached Ambos with an idea he had to make shrimp easier for housewives to cook. His rationale was that if people could buy shrimp that took less time to prepare they would want to buy more. Eventually, experimentation yielded success, and the partners first sold it in Mullis’ Savannah grocery store. The locals loved it. Buoyed by the product’s local success, The Trade Winds Company was formed and the product was shipped out all over the East coast. The company had its headquarters on River Drive, the main road in Thunderbolt.

A few decades later, the next generation, Henry Ambos, Jr. formed Ambos Seafood, Inc. with his twin brother, Louis G Ambos, II. A cornerstone in the Thunderbolt seafood industry, he was affectionately known as “Captain Henry.”

With that type of industry pedigree, it would be easy, in 2012, for brothers Drew and Hal Ambos, the present-day standard bearers of the family legacy, to just let their last name do their talking.

But they don’t, … or won’t.

“We still like to take our clients out and show them the process. We take them out on the boats. We show them what we do from A to Z. I think it’s fascinating for them, because many of them have never seen it before like that. They’ve never had that experience until they get out on the water,” says Drew.

-Continued on the next page.

Well FED 19

The strong tides along the south-Atlantic coast provide wild-caught Georgia shrimp with a sweet, succulent taste and firm texture that can only be produced in these local waters

“When they actually see the [shrimp] trawler and nets in action, they start to see the beach from a different perspective. They’re out there on the waterside one word looking back towards land and they’re watching the nets go down and then, as they see them raise, and they see the catch and it hits the deck of the boat, they go, ‘Wow, this is a lot of work.’”

In a marketplace where many national distributors can offer lower prices on volume, it’s difficult to put a price tag on the peace of mind that Ambos provides its clients. The firsthand knowledge, of being on the back of a shrimp trawler or unloading crates of seafood at their warehouse is critical. It shows where a product comes from and how it gets to the table, which helps clients to make a reasoned decision, Drew suggests.

“What [our clients] like about us is that we can do that for them daily and they know that shrimp was probably swimming two days ago, or even a day ago. And now that they’ve been there and see where we catch the product, they can tell their customer, ‘Well, we get it from Ambos. They get their product right off of Tybee.’ And they know the name of the boats, because they’ve seen them, so they really have the whole picture,” he says. “ If they’re ever quizzed by a customer, they’re proud to share that knowledge.”

In its current form, Ambos Seafoods is both a wholesaler and a distributor, providing an assortment of food products for the wholesale, food service and retail sectors. They supply restaurants, caterers, government entities and retail grocers throughout the Southeast.

Many of their seafood products come locally from Georgia’s coastal waters and qualify for Organic and Wild Caught certifications. Clams, conch, crab, lobsters, mussels, oysters and scallops are among the Ambos Seafoods’ shellfish lineup, in addition to a versatile fish selection, including local favorites (grouper, flounder and whiting) and more adventurous offerings like mahi, monkfish, sea bass and tuna.

“This coast has some of the best seafood anywhere.”

“People come to Savannah to have that local flair, the local taste. People can eat faraway shrimp from China anywhere,” notes Hal. “This coast has some of the best seafood anywhere. But you really get that freshness and flavor here, and you just can’t beat that.”

The commitment to preserving a local legacy has inspired the two brothers to grow the trusted Ambos name into somewhat uncharted waters.

“We’re the first generation to step outside to grow the company,” says Hal. “We saw an opportunity to expand.”

On the distribution side, Ambos has expanded well beyond the traditional seafood marketplace, working with local manufacturers Claxton Poultry, Roger Wood Foods and Fra Li Gourmet Pasta to provide clients with a broader range of food products. Through these relationships, they are able to distribute chicken, pork, sausage, smoked meats and pasta to their existing seafood clients.

“We saw an opportunity to be more than one dimension, not just seafood, but we had so many customers asking us, ‘What else can you do for us? We enjoy doing business with you. Do you have anything else?’ And that led us to think, ‘What else can we do? What else can we fit in our business?”

Ever Onward

A Family Affair

For more information about Ambos Seafoods, please visit the company’s website at ambosseafoods.com or contact the company directly:(912) 920-3474.

Headquartered in Savannah, Ambos Seafoods is tucked away discretely in a relatively quiet neighborhood on East 33rd Street lined with small homes and bungalows. The building they now occupy used to be owned by Claxton Poultry, one of its current manufacturing partners. The distinctive smell of fresh seafood in the air stands out in a neighborhood just a few miles from the water. Occupying two floors, the office walls are lined with mementos, snapshots, and souvenirs which give the space a palpable sense of heritage, a constant reminder of where they going and where they’ve been.

Both Ambos brothers attended the University of Georgia, and tried their hand in other lines of work, before eventually deciding to return to the family business. “Our guidance from our family was always, ‘Do what you want to do,’” remembers Drew, who now oversees the company’s sales staff.

“And we did,” adds Hal, who runs logistics, making sure the company’s products efficiently make their way from supplier to table. “We [both] went to college, got out, tried different things, but we ultimately followed our heart.”

Photo by Andrea Nordstrom Well FED 21

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Developing a walk that can actually improve your health is as easy as taking a few seconds to think about your walk while in motion. Dr. Eric Bull, CEO of Spine and Sport, a local physical therapy and personal training company, recommends starting at the top and working your way down.

“Don’t allow your head to flop or bob side to side,” he recommends. “You want to keep your neck loose but not allow it to become floppy.” Regarding recommendations for your spine, Dr. Bull states that checking for ample cushioning in your shoes is vital, along with swinging your arms. “Swinging your arms naturally will help your low back to rotate as it should. Shoes should also be checked to make sure your feet don’t slide while walking, and that the toe box is not causing undo compression on your toes or pushing toes back to put pressure on your Achilles’ Tendon.” He also recommends taking a quick mental check of your shoulder position while walking. Making sure they are back and down as often as you can while walking will help create a habit of keeping them in that position. This is especially beneficial to desk-locked employees, whose muscles may weaken from hunching over a desk or computer screen.

All of these are simple ways to make walking work for your body, rather than against it while visiting the sights and sounds of this beautiful city. With these tips in mind, check out my choices for four walks for the mind in and around Savannah.

ith Savannah having the abSolute moSt to offer of any city in america

( just thought I’d establish my bias early on )One of the top ways to immerse oneself in the city is by walking through it. The Historic District of Savan-nah is especially walker-friendly; cut by an abundance of paths, shaded by moss-drenched oaks, and with persistent talking street signs that let visitors know it may not be a good idea to charge into oncom-ing Bay Street traffic. While the average person takes approximately 3,000 to 4,000 steps a day, many have idiosyncrasies in their steps that, when repeated on such a high level, can lead to the opposite of improve-ments in health.

One common belief is that the way you walk is instinctive, that the cave man stood straight one day, put one foot in front of the other, and the rest was history. Children often copy the way their parents walk, which you can see if you watch a family stroll down the street. Along with this copycat learning method, they often pick up their bad habits as well. Tilting the head to either side, swinging one hip more than the other, or distributing too quickly on the balls of their feet are all common bad habits little ones learn before they know better.

W

25 Well FED

Tybee ecology Tripceasurf.com/beachtrips

After an embarrassing stumble over a beached jel-lyfish left me sand-faced and very aware that Nicholas Sparks’ movies definitely glaze over the realistic parts of long walks on the beach, I was fortunate enough to run into someone who has revolutionized the con-cept. Dr. Joe Richardson is a marine biologist who leads Tybee Beach Ecology Trips. These two-hour excursions are conducted as scavenger hunts, in which mother ocean is responsible for providing the found goods. “We spend a lot of time down near the water line, seeing what has washed up and what is buried in the sand,” says Joe. “If the surf isn’t too rough, we pull my 50-foot seine net and see what we catch.” The benefits of having a field expert on your beach walk is no matter what shell you find or critter you see in Joe’s live “touch tank” you can learn the life story. The beach becomes much more than surf and sand.

The folks at Savannah Walks offer a unique view of what has been called “America’s most beautiful city” (by me). Led by an incredibly knowledgeable guide, the Civil War Tour gave concrete perspective to the gor-geous Savannah sights I’d been “oohing” over for years. The walks leave at 10:00 am and 1:00 pm daily, and wraps through the Historic District North of Forsyth Park and on through Bay Street. As an added bonus, after taking the tour you can impress out-of-town guests with newfound knowledge.

In Savannah, the Cougars don’t only prowl Wild Wing Café on Saturdays during college football season. Although it’s part of Chatham County’s public school system, I’m constantly amazed that everyone in town doesn’t know you can see a pack of Gray Wolves, a cougar, and some the most adorable bobcats just by hopping on the Island Expressway. Oatland offers one of the most mind-clearing strolls in the area. It’s ter-ribly hard to let the fact that no one else in the office is capable of making coffee weigh on your mind when massive American Alligators lurk just feet away. The impressive reserve is open seven days a week from 10:00 am to 4:00 pm, and staff say the best time to see the action are the earlier afternoon hours. Take a walk on the wild side.

Eastern Redbud trees line the concrete path along Fort Stewart’s Warrior Walk, each one growing in remembrance of one soldier who didn’t return from Operation Iraqi Freedom or Operation Enduring Free-dom. Humble concrete markers bear the names, and mementos specific to the soldier—rather than flow-ers—are the décor of choice. While it’s a bit of a drive from Savannah, the powerful sight of the trees lining Cottrell Field make it a tribute worth the trip.

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What do you feed your pets?Answers from Savannah’s local pet store owners and animal advocates.

I’ve gone through a few of the grain free, high protein products and while they are good foods, one or more of my four-leggeds seems to lose their liking to it, so I began the search for something they actually liked to eat. I’ve learned the reason my pets seem to change their tastes for a certain food is because the companies that produce ‘ingredient’ based foods have the flexibility to shift the quotient of the top ingredients if it’s under a certain amount of time/shelf life. Companies that use formulas for their product do not alter the ingredient quotient. This fact has me shifting out some of the “better quality boutique’ brands, in search of something else.

My furry kids have been given the better part of a ‘Pepsi’ challenge using samples from pet food retailers, and was pleasantly surprised by the ‘choices’ the little ones actually made with little of my influence. I’d put 6 bowls out labeled with the brands on the bottom, and each of them decided on their favorite flavors. As the consumer, all I had to do was go purchase the bag! Funny how we think our pets can’t ‘speak’ and quite frankly, they speak very well....when we’re listening.

A direct reflection of their unspoken word from food consumption, which is very symbiotic to the human body’s response system, is found in their stool. I surprise myself with how much I’m consumed with evaluating my pet’s poop. But the definition of the consumption of their food is found in the texture of what comes out. Blue buffalo, among a few others I’ve purchased, namely Royal Canin, Solid Gold, Chicken Soup for the Soul, Natural Balance and Cannidae have all been choices made by my four-leggeds. I’m not a grocery store brand consumer, and I’m sure if I were, they would let me know with some grievance or another!

The Humane Society of Greater Savannah is located at 7215 Sallie Mood Drive 912.354.9515www.humanesocietysav.org

In the end, right now I am feeding both my dog and cats Blue Buffalo brand. Because my dog is older she gets the Senior Dog formula-Wilderness Chicken which costs about $30 for the big bag and lasts for about a month. I also feed my dog the healthy hip treats with supplemental vitamins. The price point is around the same for the cats’ food which is Blue Buffalo-Wilderness Duck (Kitten to Geriatric) and it lasts about two weeks for four cats.


Erin Fontes - Volunteer and Special Programs CoordinatorHumane Society of Greater Savannah

We have two dogs, Deana, a black lab mix and Zoey, a blonde lab mix. Deana came into our lives one day eight years ago when she literally ran right into Canine Palace and didn’t want to leave. Zoey on the other hand, was passed down into our family from my daughter when she went away to college. They have both been unexpected but wonderful joys in our life, and because they make us so happy, we want to make them happy too. And what’s the easiest way to make a dog happy, with food of course.

I feed Deana Chicken Soup for the Dog Lover’s Soul - Adult Dog Formula. I chose this brand because the first three main ingredients are chicken, turkey, & chicken meal, all great sources of protein. There is no corn or wheat and has tons of antioxidants, vitamin E, and selenium. Some of the other great ingredients include tomato pomace, duck, salmon, ocean fish meal, and flaxseed. The Chicken Soup brand also integrates fruits and veggies into the mix such as carrots, peas, apples, blueberries, spinach, and more.

Because Deana has no food allergies, I tend to bring home whatever natural and healthy treats I have an abundance of in the store which includes anything from Natural Balance Duck or Venison , Puppy Crack, Old Mother Hubbard biscuits, and Sammy Yams. Zoey though, is a whole different story. She has food allergies and what we finally found that works for her is Merrick Before Grain Buffalo. Since she cannot eat all the wide variety of treats that Deana can, she only gets Real Meat All Natural Venison Treats.To top it all off, sometimes they even get to raw carrots as treats.

Canine Palace is located at 612 Abercorn St. 912.234.3336

www.caninepalacesavannah.com

Sara Portman - Owner of Canine Palace

We feed our six-year old Shepherd mix and two-year old Retriever mix Wellness CORE Ocean dry food and mix Wellness Turkey Stew in with the kibble to make mealtime that much more enjoyable. We prefer CORE to other dry dog foods because it is a higher protein food in which meat or fish comprise the food’s first three or four ingredients. Unlike other pet food manufacturers, Wellness uses only uses pure meat protein from high quality named sources. CORE is also entirely grain-free, mimicking more closely the diet that dogs would eat in the wild. The grains are then replaced by healthy fruits and vegetables including peas, carrots, apples and blueberries which provide dogs with additional beneficial vitamins and minerals. Further, it is also entirely poultry-free unlike other many other grain-free foods, making it an excellent choice for dogs with food allergies.

Like CORE, Wellness Turkey stew is rich in meat protein and lower in carbohydrates. The savory gravy and chunks of meat adding a Wellness stew to any Wellness kibble is an excellent way to make your dog’s dinner more enticing, which many dog owners often seek to do. By eating a combination of CORE and Wellness Stew, our dogs look and feel great, have the energy to lead an active lifestyle, and maintain an excellent weight. Wellness CORE retails for around $60 for a 24 lb. bag and the Wellness Stews retail for around $2.50-$3/can or $30/case.

Our dogs enjoy human-grade baked treats that are free of wheat, corn and soy. Wheat, corn and soy have been linked to canine allergies, and as such, we ensure that both their food and treats are free of these ingredients. We supplement their treats with carrots and blueberries, each a healthy low-cal snack, and sometimes add a teaspoon of fat-free yogurt to their food to aid their digestion.

We also keep a supply of deer antlers at home to satisfy their urges to chew. Antlers are an all-natural chew free of additives and preservatives that the majority of dogs love. They will not break into dangerous pieces like bones, have no odor, and can last for months.

The Grateful Hound is located at 32 Barnard St. 912.236.7297 www.thegratefulhound.com

John and Maggie Granquist - Owners of The Grateful Hound

Our dogs, Kai, Riley and Cosmo are not only our four-legged best friends; they are truly members of our family. They are our kids, per say. To be quite honest, they were the inspiration behind why we opened TailsSpin. Therefore, the selection of pet foods we carry are so very important to us. Our mission has always been focused on pets’ health by providing hypo-allergenic food, such as Natural Balance, Blue Buffalo, California Natural, Hitek, and Wellness. Our niche is to offer affordable quality pet food and treats that contain no corn, wheat, nor soy.

As responsible store owners, before we sell any brand of pet food, we require the manufacturer or distributor to provide us with sample bags to test the food palatability. We always do our due diligence in trying to find out company history and their business and manufacturing practices.

With our strict criteria of no corn, wheat, nor soy, we feel that any of the brands that we carry would provide a nutritional diet to our four-legged kids. Switching brands and proteins are a normal occurrence for us. Petfoodadvisors.com teaches of the advantages of diet rotation; such as minimizing long term toxins build-up, decreasing risk of allergies, and making food formula less boring. For example, during winter months, we try to feed our dogs food that are fish based for greater intake of Omega 3 and 6 vitamins. We also try to feed our dogs food that contains anti-oxidants such as Kelp, Blueberry and Cranberry, as well as important vitamins and supplements.

The brands of pet food that we carry offer a variety of protein sources, such as the basics of Lamb, Chicken, and Fish, and newer protein offerings of Venison, Bison, Kangaroo, and Duck from the brands like Natural Balance and California Natural Grain Free.

We always educate our customers that when feeding a quality food like the brands we carry, they are able to feed their pets less. Because of these quality ingredients, pets are healthier overall, requiring fewer veterinarian visits. At the end of the day, we try our very best to be better parents and companions to Kai, Riley and Cosmo. They give us their unconditional love and we must try to do the same.

Tails Spin has 2 locations.Habersham Village:4501 Habersham Street 912.691.8788Pooler: 473 Pooler Parkway 912.330.8852www.tailsspin.com

Jusak Bernhard and Jeff Manley - Owners of Tails Spin

OPEN 7 DAYS A WEEK

6604 Waters AvenueSavannah, Georgia

(912) 352-4182hours: 11am-9pm

Saigon Flavors

4 Time Winner of Savannah’s

Best Vietnamese

FreshAuthentic

Vietnamese

Our doors are always open

24/7

FREEWifi!

7202 Abercorn St.Savannah, GA912.356.5877

Maps. Details. Descriptions.

New Listings

pg. 45

Dining Guide

eat

> 100% Organic, Artisinal Gelatoh.

-Article on page 38

Photo by Andrew Stanford

Recipes by Savannah’s Top Chefs using Local & Seasonal Ingredients

This Recipe is brought to you by Chefs Vikram Bhonsle and Amie Linton of Cha Bella

As a chef at Cha Bella, my passion for food has always been tested by farm fresh local produce and resulted in in the creating the best out of them. This Farmer’s Garden Salad is the perfect example of the true craftmenship of our local farmers in current season. As we all know late winter harvest is the Crème De La Crème (Best Of The Best) of the winter crops which survived throughout the winter or the dangerous frost. Not to mention all of our farmers are very limited during this particuler season’s cycle and do their best with what mother nature has to offer. All the produce in this salad is locally grown and crafted to perfection to please your appetite.

The Seasonal ChefFarmer’s Garden salad with Homemade Honey

Vinaigrette Dressing

Farmer’s Garden salad

Honey VinaiGrette dressinG

3-4 Organic Cherry Tomatoes 3 Tri-Color Organic Carrots2 oz Organic Spinach 1 oz Georgia Pecans that have been crushed and carmelized with brown sugar and pinch of paprikaSweet Grass Dairy Crumbled Blue Cheese

Wash spinach 2-3 times with cold water until all dirt has been removed, set in a strainer until all water drains. Clean the carrots, remove greens and excess roots then place in boiling water, add a pinch of salt and sugar to retain freshness and color. Quick blanch for over a minute, and tranfer carrots to a ice bath and cut carrots length wise. Mix spinach, carrots, pecans in mixing bowl, add Honey Vinaigrette, and salt/pepper to taste. Sprinkle crumble blue cheese just before serving.

1 tsp. Whole-grain Prepared Mustard ½ tsp. Chopped Shallots 20 oz Savannah Bee Honey 1 oz Champagne Vinaigrette Extra virgin Olive Oil Salt and Pepper to taste

Blend all ingredients in blender or food processer except olive oil, after all ingredients are blended thoroughly, carefully emulsify olive oil with other ingredients. Adjust to pouring consistancy.

Visit Cha Bella in downtown Savannah. It is located at 102 East Broad Street and is open Tuesday thru

Thursday 5:30pM to 9PM, Friday thru Saturday 5:30PM

to 10PM, and Sundays 5:30PM to 9PM. (912) 790-7888

www.cha-bella.com

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BREAKFAST includes Crepes, Local Free Range Eggs, House Made Turkey Sausage,

Multi-Grain Banana Ginger Pancakes,Chicken & Waffles, Cup to Cup Coffee,

and Reads Bee’s Local Honey

Vernissage Fridays startingFebruary 17th 6-8pm

OPEN FOR DINNERstarting Feb. 18th!

1715 Barnard St. 912.236.3354

Breakfast Lunch Supper Brunch

Ogeechee River co

f f e e c o m p an

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now serving breakfastand lunch

artisan roasted coffeein habersham village

4517 habersham streetopen 7 am to 7 pm m-f / 8 am to 6 pm sat.

www.ogeecheecoffee.com

You could say Valentine’s Day 2012 was a good one for the team at FORM.They had converted their gourmet food and wine shop that Tuesday evening into a most intimate couples’ haven. By sending out invitations mostly through Facebook and customer email list, they had booked up all the space at their Habersham Street location in just a matter of days. Starting with an amuse bouche of oyster and blood orange ceviche and ending with a red velvet cheesecake for dessert, the eight-course Valentine’s Day wine dinner was, even by modest accounts, a roaring, smashing success

So much so, in fact, that they had to offer an encore (“Take 2,” as they called it) five days later on Sunday to meet the excess demand. And it’s been that type of loyal, vociferous following that captures the essence of what has made FORM a hit in a little over a year since opening its ping pong table guarded doors.

“It’s all been basically word of mouth,” says Bryan Torres, one of four partners at FORM. “It’s people tasting our food and seeing the service we provide is what’s keeping us growing and successful.”

What’s in a Name?

To call FORM just a wine shop is a misnomer. It’s more a bit of this, a dash of that, a pinch of something else.

In addition to a vast selection of affordably-priced wines, FORM also offers cheese, gourmet to-go items and must-have luxuries like their wholesale and by-the-slice cheesecakes.

Oh, and they do catering and private wine dinners like the popular Valentine’s Day soiree.

“We didn’t know where this was going. We had expectations and goals in mind, but that name really captures it all,” says Claude Auerbach, a Johnson & Wales graduate and longtime owner of Wine Etc. in nearby Bluffton. “Form -- the shape things take over time.”

Jimmy Kleinschmidt is the youngest of the ensemble.

“With the formation of something new, we thought [the name FORM] worked out well,” says Kleinschmidt, who grew up in Maryland. “We also used a lot of snap-form pans, so it just seemed to work.”

He pauses for a moment, and turns his attention to a nearby laptop computer. His quick-moving fingers find an online dictionary. He types in the word “form,” and once the definition pops up, he finishes his thought..

“There you go. Form,” he says pointing to the laptop screen. “Bringing together parts or combining things to create something new. That’s us”

The space’s first name -- Indulge and Wine -- is still on the lease. But FORM, and its many different meanings seems to capture the past, present and future of the business.


:/fOr\m/ verb., Bringing together parts or combining things to make something new.

If two heads are better than one...then what do you do with four?

by David Gignilliatphotography by Eliza Kelly

Well FED 37

How Did They Form?

To say that Torres was already familiar with the stretch of Habersham Street between Victory Drive and Forsyth Park would be an understatement. Together with restaurateur Shelley Smith, he had opened Eos, a small-plate food and wine bar, at the same address that now houses FORM. Before that it was a branch of Carver State Bank. A few years later, he opened up Sol, roughly a block down the street from FORM’s current location. Torres, Auerbach, Kleinschmidt and Chris Russell eventually all finally met at Sugar Daddy’s, another music and wine bar downtown. It was there that Torres, Auerbach (Sugar Daddy’s bar manager), Kleinschmidt (a server) and Russell (a chef) decided they wanted to try something new.

“I wanted to do something to take the risk out of the restaurant business, and what we came up with was a full-service gourmet shop,” says Torres, the man behind FORM’s award-winning cheesecake recipe, now available at over 15 locations in Savannah.

“We’ve kind of taken different concepts that are in a lot of other businesses, and put them all in one place,” adds Torres, who also opened four restaurants during a successful sojourn in Spain. “With the four owners, with the skill level that we have together, we’re able to do multiple jobs [for] large amounts of people because each person can take a whole job on themselves. We feel like with our staff, we’re able to really run things in a professional way”

The staff ’s versatility shows up in nearly every nook, crumb and cranny of the FORM operation. Auerbach, the classically trained chef. Torres, the cheesecake guy and restaurant owner. Ruselll, the down-home Georgia boy, creattive muse and food lover. Kleinschmidt, the “utility player,” able to fill in with equal aplomb at any number of tasks and positions at FORM.

“Being able to be brought in as sort of a utility player just helps everyone. Being able to cook, make sales, get deliveries out. I’m here to give support to everyone else,” he says.

Location, Location, Location

Even with incessant rumblings and rumors about a national gourmet grocer eventually landing in Savannah, the quarter at FORM are in a good place, literally and figuratively.

“There are plenty of phenomenal caterers, wine shops and gourmet to-go shops, but there’s no one that can do all of it in the way that we can do it,” says Torres, who has been making cheesecakes for over 30 years.

Being slightly different from everyone else, especially in the up-and-coming neighborhoods that are south of Forsyth Park (Starland, Baldwin Park and Metropolitan), has been a boon for business.

“It’s a great spot being in the middle of the neighborhood. A lot of other places opened up at the same time we did -- Green Truck, Butterhead Greens, and a handful of other restaurants and retail shops,” Kleinschmidt recalls. “People as far down as The Landings can come down and see us and not have to worry about the hassle of downtown. People who live downtown, it’s a short drive for them. People who live on the Islands, we’re right down Victory. There are a lot folks that have been able to support us without having to travel a long way to see us”

What’s Next?

Perhaps the piece de resistance of the FORM offerings is its lighter-than-air cheesecake. In addition to the 15-plus wholesale clients, it has become a hit for their walk-in traffic as well. Torres estimates that they make over 50 cheesecakes a week. At 12 generous portions per springform pan, that’s 600 slices a week, or approximately 30,000 a year. Paula Deen’s flagship restaurant, The Lady & Sons, now offers a sugar-free version of the FORM classic. Markets in Charleston and Jacksonville may beckon in the future. And, closer to home, the group hopes to pucrhase their space on Habersham to expand their retail space.

“I think the potential for expansion is a very realistic option, if we can do something else to move forward … We know we’re just trying to manage the business that we have right now, and that’s a great growing pain to have,” says Auerbach. “We’ll see”

Form, the shape things take over time

“Now it’s really starting to take on a life of its own,” says Auerbach. “In this business, you really have to be prepared to reinvent yourself all the time. It’s kinda exciting”

FORM is located at 1801 Habersham Street, near the intersection of 34th and Habersham. The store is open Monday through Friday from 10 am to 7 pm, and on Saturdays from 11 am to 6 pm. For more information, please visit their website at http://www.form-cwg.com/ or contact them at (912)236-7642.

Well FED 39

“I’m a food tourist. Whenever we go anywhere, I’m looking for the best food I can get,” he says. From his Mediterranean travels, he brings back traditional techniques and flavors to share with locals and tourists alike. Joel is a true chef at heart, serving authentic Italian cuisine at home and in the café.

Established in 2002, Café Gelatohhh has served the community with fresh and tasty treats from an ever-expanding menu. Four years into the gelato trade, Joel added Paninis and more recently, all-beef hot dogs. With internationally-inspired flavors, the gelato is definitely not to be missed. As a suggestion, try kiwi with a side of chocolate hazelnut. If you’re an avid flavor adventurer, sample the sweet and satisfying ricotta cheese and fig gelato. The fresh and fruity sorbetto flavors are so colorful you can almost taste them through the display glass.

Unlike most sweet shops, Café Gelatohhh also caters to those of us who can’t cannot process milk. “People walk in and say, ‘Oh, I can’t have this’,” Joel explains, “’I’m lactose intolerant’ and I say, ‘Well, half of our flavors don’t have any milk in them.’ But the other interesting thing is, if you use milk that has not been homogenized, you won’t have a problem.” Even the homemade organic cheeses made from raw milk are totally lactose intolerant friendly! The organic non-homogenized milk is easier to digest than the ultra-pasteurized and over-processed milk that most of Joel’s competitors use.

What you get when you go to Café Gelatohhh is real food made from real food. If Joel can’t get it organic and local, he will go to his furthest extent to maintain the high standards of his ingredients.

Tourists and locals gather around the live band playing in front of the dancing fountains. Customers come and go.; they leave with their hands full of sweet, frozen treats and hot, fragrant coffees. As the lunch rush sets in, Café Gelatohhh employees warm up the Panini presses and set the bean grinders on high.

The brightly colored interior of the café boasts a beautiful gallery of landscape and wildlife photos. The photos include some handsome bovine specimens. Besides their contribution as art, these cows also contribute their milk. Yes, these ladies are the actual source for a lot of the menu items.

This May is the 10th anniversary of Café Gelatohhh, an original Savannah institution. While the menu has grown over the last decade, the ingredients have only gotten better. “Slowly but surely, we’re gaining a following,” says the tan older man behind the counter. Some wonder if eating organic is worth the price. However, owner Joel Caplan makes sure that the burden of serving high quality, organic food rests on his shoulders, not our wallets.

Joel, a 6th generation Savannahian, spent twenty years living outside the Washington, D.C. Beltway. After suffering through a grueling three hour daily commute, he bid farewell to our Nation’s Capital and left bound for the South. Upon crossing the Mason-Dixon Line, he vowed never to return to the North in favor of Savannah’s warmer weather. But his journey for fulfillment took him outside the country, further than any Union lines could mark.

Gelato was one of the first frozen treats in the world. It’s made from milk, sugar, and water and it originated, like most tasty things, from Italy. Not surprising, this is one of Joel’s favorite locations for culinary inspiration.

It is a hot February day on a not so quiet corner of City Market.

by Liz Querusiophotography by Andrew Stanford

Vist Joel at Cafe Gelatohhh in the historic City Market or learn more about them at www.gelatohhh.com.

Store hours are Sunday thru Thursday 10am-10pm, and Friday thru Saturday 10am-11pm.

“I make all my own flavors from scratch; our stuff is fresh, it’s made by real people,” Joel says. From the bread to the meat, the vegetables, the fruit, and even the cheese, everything is 100% organic.

Café Gelatohhh also only uses fair trade organic coffee. Short of installing the building with solar panels, Joel has done everything he can to reduce his restaurant’s carbon footprint. As sweet as the pure organic Florida cane sugar in Joel’s gelato is, it has a 0 carbon footprint rating that makes it even sweeter.

But why go to all this trouble? Is eating food with a low carbon footprint and totally organic background worth it? If taste matters – yes. “The point is with all this organic stuff, I mean people think that organic food is expensive and it tastes bad. But the fact is I haven’t raised my prices since I went organic and it tastes better. It tastes a lot better. It’s such a no brainer really.”

The difference is night and day. Eating organic for a long time turns your stomach into a bouncer for low-grade food products. After two years of being totally organic, Joel’s options for dining out are limited. “My body cannot take it anymore. I don’t want ammoniated beef in my diet, which means I’m not going to get ground beef anywhere. It’s not elitism; I don’t want to be sick anymore.” Think about the last time you ate fast food. Were you confident with this decision afterwards or were you doubled over in the bathroom praying?

For those of us ready to make the comparison, Café Gelatohhh is the perfect place to start. Café Gelatohhhs ingredients can even be visited before consumption! I If you have the time, take the short trip out to the farm to and visit the cow your gelato comes from. Joel always knows exactly where his food is coming from because of the unreliable nature of most grocery stores. “I get my fish from a local fish place. I get my meat from a local meat place. I don’t even go to the grocery store,” Joel laughed. “Actually I get organic vanilla wafers from my co-op people.” He Joel uses those vanilla wafers to make an amazing banana pudding gelato that takes tastes like grandma’s own.

This spring, Joel will bring some fresh new nibbles to the menu. As far as organic lunchmeat is concerned, it really is not an option at most stores. But soon, Café Gelatohhh will have its own organic homemade roast beef sandwiches. Joel also toys with the idea of a cold sandwich with organic homemade pimento cheese, organic pecans, cucumbers, tomatoes and spinach in the following weeks to come. But oldies are goldies, and the Panini Scarlatti is still the Café favorite.

With the warm weather setting in and the dancing fountain already turned on, City Market will be bustling with activity. Bypass the fluffed up ice cream stand and stop by for a true frozen milk creation. Café Gelatohhh stands in its original location at 202 W. Saint Julian St. next to the courtyard and across from Wild Wings.

As the afternoon sets on City Market, the heat casts a sweet glaze all over my cup of mango and raspberry sorbetto and as it dribbles onto the table. It’s hard to feel sorry for somewhat ordinary and mundane flavors. There are almost nearly 70 tantalizing, exotic, and even good old fashioned favorite flavors available at Café Gelatohhh. It will take a few trips to appreciate all the flavors, but with flavors like Cantaloupe and Tiramisu, it won’t be hard to find an excuse to go back again and again.

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TraditionalMediterranean

Fastfood

7400 AbercornSavannah,GA

Fresh and TastyShawarma

SandwichesKabobsFalafel

HummusSaladsSalads

Dessertsand more!

912.692.8988

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912-961-554512313 Largo Dr. Suite D(Next door to Harbor Freight Tools)

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese

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.

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H istoric District

Midtown / Southside

THE ISLANDS

Starts on page 54

Starts on page 60

Starts on page 46

Dining Guide

The next great place to carry Hunter Cattle’s famous grassfed beef:

Flip Flop Tiki Bar & Grill

H i sto r ic D i st r ict

26 Well FED

PRICE $$$

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UNDER $10$10 TO $20OVER $20

Delivery Available. Some restrictions may apply.

Children’s Menu

Alcohol, beer, or wine available.

Vegetarian Options

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912.

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fare

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ste

of H

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l.”Tu

: 11:

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, W-S

a: 11

:30a

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912.

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ws

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fast

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ther

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spire

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enu

in S

avan

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vern

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u. B

runc

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pm

Hap

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our:

4pm

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912

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9

32

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Bay

ou

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and

sea

food

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ll ba

r. O

pen

for

over

20

year

s. Li

ve m

usic

eve

ry n

ight

at 9

pm. P

ool &

Dar

ts

in u

psta

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ar.

M-S

a: 11

am-3

am, S

u: 1

1am

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12.2

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411

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amp

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elf

ord

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al d

inin

g in

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hist

oric

bu

ildin

g. N

atio

nally

acc

laim

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enu

feat

urin

g ce

rtifi

ed A

ngus

bee

f ste

aks

and

fres

h se

afoo

d. D

aily

Spec

ials

.M

-Sa:

11am

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, M-S

a: 5p

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, Su

. Bru

nch:

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30am

-3pm

$$ -

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C3

912.

233.

2626

31

5 W

. Jul

ian

St.

A

912.

231.

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win

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mo

ke

BB

Q

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tern

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dwic

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plat

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y th

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und.

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e se

lect

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of c

raft

beer

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M

usic

on

wee

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6:3

0pm

. Jaz

z on

Fri.

Su: 1

1am

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, M-T

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, F-

Sa: 1

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ark

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reg

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s. Ca

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ting

loca

ted

in

City

Mar

ket.

M-T

h: 1

1am

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, F-S

a: 11

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,

Su

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pm

912.

236.

7133

22

4 W

. Jul

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St.

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Bo

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a r

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red,

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oric

cot

ton

war

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use

over

look

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the

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nnah

Rive

r.M

-Th:

11a

m-1

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, F-S

a: 11

am-1

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2:30

pm-1

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912.

651.

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ore.

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ly sp

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set

ting.

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M-F

: 7am

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, Sa-

Su: 9

am-4

pm

912.

443.

0909

202

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gers

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men

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912.

231.

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elfa

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sele

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fres

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M,W

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912

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uice

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d da

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spec

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912.

236.

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lla

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fun

and

inno

vativ

e sp

ace.

Su-T

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:30p

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pm, F

-Sa:

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12

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St.

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vent

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enu

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Sou

ther

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fluen

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pas.

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: 6:3

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a-Su

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,

M-T

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-Sa:

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u:5-

10pm

912

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y al

so p

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M-S

a: 11

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u: 1

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mer

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912.

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00 D

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26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

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An

H i sto r ic D i st r ictBB

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Sea

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cos

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912.

236.

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M-T

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-Sa:

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912.

495.

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Map on pg. 46

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mou

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M-S

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6

912.

233.

6136

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entic

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kfas

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cal s

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pher

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: 7am

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A

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rd

dine

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912.

233.

0402

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M-F

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912

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912.

234.

1971

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t.

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912.

239.

9600

3

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gres

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912.

232.

7118

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15 W

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.

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M-F

: 7am

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Su: 8

am-3

pm

912.

233.

4683

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.

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912.

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912.

233.

9626

1

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912.

233.

2600

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02 C

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912.

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4343

11

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236.

7494

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: 4-1

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912.

231.

0100

9 D

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C7

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Men

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cal

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gers

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win

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dwic

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Ope

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912.

238.

1985

41

1 W

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gres

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.

D2

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r (M

-F:

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Bre

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912.

232.

6628

28

Dra

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C7

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r. A

fusio

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amer

ican

and

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bur

gers

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pas

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233.

5600

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take

r St

.

D5

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. 46

Well FED 49

Sap

ph

ire

Gri

ll

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ly ap

poin

ted,

intim

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atm

osph

ere.

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ntem

pora

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elec

tions

with

Am

eric

an

and

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influ

ence

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mos

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ts. E

xten

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e an

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ink

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n op

en ti

ll m

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A

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use

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lect

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232.

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iver

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-Th:

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enu.

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A

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inin

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mun

ity.

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enu

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233.

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eric

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lect

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hou

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rew

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h: 1

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: 10a

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able

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-Su:

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912.

236.

4229

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ild

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eric

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h: 1

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am

912.

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9464

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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. 46

50 Well FED

Ca

fes

swee

ts

Bak

erie

s

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

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oci

’s T

ratt

ori

a

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rnat

iona

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d Ita

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men

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lec-

tions

. Spa

ciou

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l co

urt.

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: 11a

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u: 1

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il

912.

335.

7027

60

6 A

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orn

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ell

ow

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shro

om

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al e

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pher

e m

atch

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e ec

lect

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enu.

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e se

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of p

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mun

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-Sa:

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912.

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0705

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osph

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out

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io

seat

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a: 12

pm-1

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pm

912.

236.

2744

5

13 E

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F10

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alia

n m

enu

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al s

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g.

912

.232

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0

44 M

LK Jr

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Vin

nie

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pher

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-Sa:

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30pm

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233.

6394

31

7 W

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Yo

ur

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912.

234.

2433

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ters

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a: 10

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pm,

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912.

231.

8100

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t. F6$

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912.

233.

1900

22

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ught

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: 12p

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pm

912

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St.

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Se

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men

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232.

4447

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ark

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912.

816.

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233.

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34 B

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mer

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:30p

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233.

6400

102

E. L

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ty S

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7

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at: 1

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h se

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11:

30am

-4pm

912

.239

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0

7 E

. Bro

ught

on S

t.

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6

Le

op

old

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ce C

ream

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oric

ice

crea

m p

arlo

r. Ca

sual

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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

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m, F

-Sa:

11am

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m91

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4.44

42

212

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Cafe

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ni a

nd It

alia

n ge

lato

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h: 1

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-Sa:

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912.

234.

2344

20

2 W

. Sai

nt Ju

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e V

as

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al e

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ss s

et c

afe

serv

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a va

riety

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sed

beve

rage

s.

M-S

u: 9

am-5

pm

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7

912.

944.

2556

313

Abe

rcor

n St

.

Lu

lu’s

Ch

oco

late

Bar

Retr

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pher

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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

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nn

or

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e D

esi

gn

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lly o

wne

d an

d op

erat

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rofe

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nal

cu

stom

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e de

sign

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ates

any

thin

g fro

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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

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erce

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8

D’L

ite

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at s

erve

s pr

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ght i

ce c

ream

, sun

daes

, ble

nder

s,

and

milk

shak

es.

M-F

: 9am

-10p

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a: 8a

m-1

1pm

, Su

: 8am

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m91

2.44

3.55

25

111

W C

ongr

ess

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$D

4

Sav

an

nah

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itch

en

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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

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a-Su

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m

912

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1

225

E. R

iver

St.

$B8

Cu

pca

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Em

po

riu

m

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ess

cafe

/bak

ery

serv

ing

12 o

ut o

f 50

flavo

rs o

r cu

pcak

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very

day

.

M-S

a: 10

:30a

m-6

pm, S

u:12

-4pm

$E6

912.

341.

8014

6 E

. Sta

te S

t.

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 51

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

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$

Map on pg. 46 H i sto r ic D i st r ictc

aFE

s, sw

EEt

s Ba

kEr

iEs

co

nt

d.

Wri

ght

Sq

uare

Cafe

Casu

al in

timat

e se

tting

. Sta

ndar

d Eu

rope

an

cafe

fare

, spe

cial

izin

g in

cho

cola

tes.

Sand

wic

h-es

, sal

ads,

fres

hed

bake

d go

ods,

and

mor

e.

M-F

: 7:3

0am

-5:3

0pm

, Sa:

9am

-5:3

0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

tacoabajo.com

912.480.9050 2171/2 W.Broughton


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. 46

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

. H

appy

Hou

r 3p

m-7

pmT-

Sa: L

unch

11a

m-3

pm, D

inne

r 5p

m-u

ntil

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

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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

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xed

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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

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m

912.

233.

3131

5 E

. Riv

er S

t.B6$$

A

Mid

dle

Eas

tern

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isin

e

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al e

clec

tic s

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g w

ith h

ooka

h. Se

rvin

g tr

aditi

onal

mid

dle

east

ern

cuisi

ne.

M-S

u: 1

1:30

am-u

ntil

912.

443.

0414

1

42 M

ontg

omer

y St

.

F2$$

A

Ju

are

z M

ex

ican

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.

Carl

ito

’s M

ex

ican

Gri

llA

$D

1

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al fe

stive

atm

osph

ere.

Exte

nsive

men

u se

lect

ions

incl

ude

stan

dard

Mex

ican

fare

. D

aily

spec

ials

.M

-W: 1

1am

-10p

m, T

h-F:

12-

10:3

0pm

, Sa

: 12-

10:3

0pm

, Su:

12-

10pm

912.

232.

2525

119

MLK

Jr. B

lvd.

Ran

cho

Ale

gre

D1

$$A

Trad

ition

al C

uban

dish

es, in

clud

ing

Cuba

n sa

ndw

iche

s, Pa

ella

, sea

food

and

des

sert

s.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

0:30

pm,

Su: 1

1am

-9pm

912.

292.

1656

402

MLK

Jr. B

lvd.

Sak

ura

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

7S

ush

i Z

en

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 9

12.2

01.3

534

147

Abe

rcor

n St

.

F8$

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

349.

6230

10

Barn

ard

St.

$$K

10A

Saig

on

Re

stau

ran

t

Awar

d w

inni

ng T

hai, V

ietn

ames

e, an

d Pa

n-As

ian

men

u. Ve

gan

frie

ndly.

Cas

ual i

ntim

ate

setti

ng.

M-F

: 11a

m-3

pm, S

a-Su

: 12-

4pm

, Su-

Th:

5-

10pm

, F-S

a: 5-

11pm

912.

232.

5288

4

W. B

roug

hton

St.

A$$

D6

52 Well FED

Zu

nzi

’s

Swiss

, Ita

lian,

Sout

h Af

rican

and

Dut

ch,

men

u in

fluen

ces.

Casu

al e

xpre

ss a

nd ta

ke

out.

M-S

a: 11

am-6

pm

912.

443.

9555

1

08 E

. Yor

k St

.

$ E7

Tac

o A

baj

o

Larg

e un

derg

roun

d po

ol h

all a

nd b

ar.

Spac

ious

and

con

tem

pora

ry w

ith a

n ed

ge.

Taco

s, bu

rrito

s, an

d m

ore.

Su-W

: 11a

m-1

2pm

, Th-

Sa:1

1am

-3am

912

.480

.905

0 2

17 1

/2 W

. Bro

ught

onD4

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 55

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

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PRICE $$$

$$$



Children’s Menu


Vegetarian Options

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

Map on pg. 54

56 Well FED

Pe

arl

’s S

altw

ate

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rill

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ious

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ual w

ater

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eric

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354.

8288

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354.

3744

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u: 4

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912.

927.

3280

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Gat

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231.

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354.

0006

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691.

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234.

5081

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692.

0036

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ots

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a: 11

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912.

961.

5545

1231

3 La

rgo

Dr.

Suite

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asua

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osph

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Cate

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912.

354.

2524

67

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912.

352.

3434

682

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352.

2233

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355.

2761

260

5 Sk

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9

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iterr

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lect

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l.

M-S

a: 11

:30a

m-3

pm

Su: 1

2pm

-2am

912.

358.

0670

5

200

Paul

sen

St.

$$F8

A

Am

Eric

An

BBQ

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wic

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est

au

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ts,

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moj

itos.

Tu-S

a: 11

am-3

pm, 5

pm-u

ntil

912.

232.

1874

161

1 H

aber

sham

St.

B8$-

$$A


26 Well FED

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

Fin

e D

inin

g

Map on pg. 54

PRICE$

$$$$$



Children’s Menu



Ca

Fes

swee

ts

Bak

erie

s

eth

niC

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

ster

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lia

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k i

n t

he

Day

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ery

Artis

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Foo

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ts, c

offe

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pres

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nd A

mer

i-ca

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ds. F

ree

wifi

.

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a: 8a

m-5

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lose

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u &

M

912.

495.

9292

24

03 B

ull S

tree

t

B7$

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p

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lthy

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prot

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s or

mak

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ur o

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al

expr

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ent t

o G

iorg

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Del

i.

912

.352

.845

5

71

5 M

all B

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Un

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om

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peci

aliz

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akes

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erts

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ht lu

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.

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: 9am

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912.

355.

6160

2

38 E

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r.

H7

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Al

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li

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ster

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M-S

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912

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t.

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Fo

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clec

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lect

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offe

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esh

past

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tdoo

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ve m

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-Sa:

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43

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ll St

.

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Sh

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ition

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2356

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8

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Children’s Menu


Vegetarian Options


Map on pg. 54

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ietn

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an

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enu

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apan

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353.

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3420

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r.

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912.

352.

3838

764

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berc

orn

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$$I7

A

58 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 54

Tan

geri

ne

Fu

sio

n

M-F

: 11a

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-Th:

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ge m

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ual

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osph

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h: 1

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-Th:

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: 5pm

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m

912.

303.

0141

11

00 E

isen

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er D

r.

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7A

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shi

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e T

ow

a

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i, Ter

iyaki

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er tr

aditi

onal

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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

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y C

ross

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pe

no

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e se

lect

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exic

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ishes

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ap-

petiz

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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

.

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AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm

912.

354.

0300

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08 M

all B

lvd.

Trad

ition

al M

exic

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elec

tions

ser

ved

in M

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I7

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pan

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ican

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ious

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pher

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tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

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M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

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A

El

Po

tro

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sic M

exic

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elec

tions

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ual s

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esh

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e da

ily. L

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ner

spec

ials

.M

-Th:

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pm, F

-Sa:

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2pm

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912.

927.

9953

1

3051

Abe

rcor

n St

.

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AJa

lap

en

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e se

lect

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ishes

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ers.

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d w

inni

ng m

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ritas

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ual

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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

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ap

en

a

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al in

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e se

tting

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ving

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ition

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ican

fare

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ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

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M-S

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am-8

pm, S

u: 1

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sh C

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tin

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al e

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ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

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esh,

mad

e to

ord

er.

912.

335.

7678

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ater

s Ave

.

F9$

A

Well FED 51

912.234.0876 2308 SKIDAWAY RD.

DailyLunch

Specials

call to ordertakeout

join us forlunch or dinner

view our menu online

AUTENTICO SABOR VERACRUZANO.COMPROMISO Y EXCELENCIA.


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

Am

eric

An

T y b e e I s l a n dBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

AJ’

s D

ock

sid

e R

est

au

ran

t

Rela

xed

atm

osph

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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

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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

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il

912.

484.

4954

14

03 B

utle

r Ave

.

A$$

M10

Fan

nie

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n t

he

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ach

Larg

e se

lect

ion

of s

eafo

od, s

alad

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d ap

ps.

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ialti

es a

nd p

izza

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ard

win

ning

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day

brun

ch.

M-S

u: 1

1am

-clo

se

912.

786.

6109

161

3 St

rand

Roa

d

010

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Be

rnie

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yst

er

Ho

use

Sele

ctio

n in

clud

es s

andw

iche

s, bu

rger

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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

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he

Be

ach

Curb

side

pick

up, w

indo

w o

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e se

lec-

tion

of M

exic

an a

nd A

mer

ican

cla

ssic

s w

ith

clas

sic b

each

side

dine

r fe

el.

M-S

u: 1

1-10

pm

912.

786.

9655

1605

Inle

t Ave

.

$N

9

Rela

xed

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d at

mos

pher

e. Sp

ecia

lty p

izza

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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

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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

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l far

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rger

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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

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sail

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rill

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erfro

nt, in

door

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door

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ting.

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ctic

mix

of A

mer

ican

sel

ectio

ns a

nd

Kore

an d

ishes

.

M-S

u: 1

2pm

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912.

786.

8686

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ld U

S H

wy

80C8

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Ro

ck H

ou

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ar

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rved

in a

spa

ciou

s sp

orts

bar

atm

osph

ere.

Live

ent

erta

inm

ent a

nd K

arao

ke.

M-S

u: 1

1-3a

m

912.

786.

7176

15

16 B

utle

r Ave

.

AN

9$$

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an

ky

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eac

hsi

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ood

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d sa

loon

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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

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e se

lect

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rger

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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

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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

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e se

lect

ion

of p

izza

, sub

s, an

d sa

lads

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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

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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

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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

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fully

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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

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m 9

12.4

72.4

044

1311

But

ler A

ve.

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M10

Bre

ak

fast

Clu

b

M-S

u: 7

am-1

pm

912.

786.

5984

1

500

Butle

r Ave

$$N

10

Wel

l kno

wn

for

its e

xten

sive

brea

kfas

t men

u an

d la

id-b

ack

atm

osph

ere,

this

casu

al s

et

rest

aura

nt is

a fa

vorit

e fo

r lo

cals

.

Cafe

Lo

co

Larg

e, va

ried

men

u se

lect

ion

incl

udin

g se

a-fo

od, p

asta

, san

dwic

hes

and

win

gs. L

ive m

usic

, ca

sual

atm

osph

ere.

M-T

u: 1

1:30

am-3

pm, W

-Su:

12:

30-4

:30p

mSu

-Th:

4:3

0-10

:30p

m, F

-Sa:

4:30

-11:

30pm

912.

786.

7810

1A

E. O

ld H

wy

80

$$C

9A

Ch

arl

y’s

Exte

nsive

din

ing

and

win

e m

enu.

Seaf

ood,

past

a, st

anda

rd c

asua

l far

e. Al

l you

can

eat

cr

ab le

gs o

n Fr

iday

.

M-S

u: 1

1am

-till

912.

786.

0221

1

06 S

. Cam

pbel

l Ave

.

$$H

9A Nic

kie

’s B

ar

an

d G

rill

Casu

al e

xpre

ss s

ettin

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rvin

g pi

zza,

trad

i-tio

nal A

mer

ican

fare

, and

sea

food

. The

y ha

ve

an e

xten

t men

u an

d ch

ild fr

iend

ly se

atin

g se

pera

te fr

om th

e ba

r.M

-W: 4

pm-1

2am

, Th-

Su: 1

1am

-3am

912

.786

.444

4

151

3 Bu

tler A

ve.

$-$$

N9

AM

ex

i-C

ali

Trad

ition

al H

ispan

ic c

uisin

e w

ith o

utdo

or

seat

ing,

and

2 fo

r 1

mar

garit

as a

ll da

y ev

ery

day.

Loc

ated

onl

y tw

o bl

ocks

from

the

beac

h.

Ope

n 7

days

a w

eek:

11:

30am

-9pm

912.

472.

4018

402

Firs

t St

.

AI1

0$-

$$

Well FED 61

GOURMET CARRY OUT

Whitemarsh Island, Near Publix

Restaurant Quality Meals To Gokbellagourmetcarryout.com

Healthy andVegetarian Choices

Daily

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SOUTHSIDE10510 ABERCORN ST. 912.921.5117

WILMINGTON ISLAND346 JOHNNY MERCER BLVD. 912.921.5117


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

Am

eric

An

W h i t e m a r s h / W i l m i n gto nBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

itA

liA

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Asi

An

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

His

pAn

icC

uban

, Mex

ican

, etc

.

Well FED 63

$

Wil

ey

’s C

ham

pio

nsh

ip B

BQ

Awar

d w

inni

ng b

arbe

que

entr

ées

or b

y th

e po

und.

All t

he s

tand

ard

sele

ctio

ns w

ith s

outh

-er

n sid

es a

nd s

tart

ers.

M-S

a: 11

am-3

pm, W

-Th:

5pm

-8pm

F-Sa

: 5pm

-9pm

912.

201.

3259

4700

Hw

y 80

Eas

t

B3$$

AFly

ing

Fis

h B

ar

& G

rill

Casu

al, in

timat

e at

mos

pher

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pula

r w

ith

loca

ls. S

ervin

g Am

eric

an fa

re a

nd s

eafo

od

sele

ctio

ns.

Tu-S

u: 1

1am

-11p

m

912.

897.

2009

7906

Hw

y 80

A$$

B5

Mic

hae

l’s

Cafe

Casu

al lo

cal f

eel. S

ervin

g ho

t and

col

d sa

ndw

iche

s, as

wel

l as

sala

ds, a

pps,

soup

s, an

d de

sser

ts.

M-T

h: 8

am-8

pm, F

-Sa:

9am

-9pm

Su: 9

am-6

pm91

2.34

9.60

66

32

6 Jo

hnny

Mer

cer

Blvd

$C

5

Ups

cale

, wel

l app

oint

ed a

mbi

ance

. Asia

n fu

sion

men

u an

d ex

tens

ive w

ine

and

bar

sele

ctio

ns.

M-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm

Su: 5

pm-9

:30p

m

B5

912.

898.

2221

7

815

US

Hw

y 80

E.

A$$

$

Ele

Fin

e F

usi

on

Be

ef

O’B

rad

y’s

Fam

ily fr

iend

ly sp

orts

bar

atm

osph

ere.

Awar

d w

inni

ng w

ings

. Lar

ge c

asua

l far

e se

lect

ions

in

clud

ing

stea

k bu

rger

s.

Su-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11

pm

912.

897.

8277

4

61 Jo

hhny

Mer

cer

Blvd

.

$C

5A

Mo

lly M

agu

ire

’s

Larg

e se

lect

ion

of c

asua

l Am

eric

an fa

re.

Spac

ious

with

out

door

sea

ting.

Live

mus

ic

and

spec

ial e

vent

s.

Su-T

h:11

am-1

0pm

, F-S

a: 11

am-1

1pm

912.

898.

0852

2

16 Jo

hnny

Mer

cer

Blvd

.

$$C

5A

Pap

a’s

BB

Q a

nd

Se

afo

od

Slow

coo

ked,

woo

d-fir

e pi

t bar

bequ

e. Se

afoo

d, so

ups

and

sand

wic

hes

also

ava

ilabl

e.M

-W: 1

1am

-9pm

, Th-

Sa: 1

1am

-10p

m, S

u:

12pm

-9pm

912

.897

.023

6

119

A C

harl

otte

Rd.

$B3

A

Un

cle

Bu

bb

a’s

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er

Ho

use

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nsive

men

u se

lect

ions

incl

ude

seaf

ood

and

sout

hern

favo

rites

. Fea

ture

d on

the

Paul

a D

een

tour

Su-W

: 12p

m-8

pm,T

h-Sa

: 12p

m-9

pm

912.

897.

6101

10

4 Br

yan

Woo

ds R

d.

A$$

B4

Kan

pai

Exte

nsive

sel

ectio

n of

trad

ition

al Ja

pane

se

entr

ees

and

sush

i. Ope

n ki

tche

n, su

shi b

ar

and

sake

bar

.M

-Th:

11a

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Classic Savannah Style:Sweet Tea -Tini from Crystal Beer Parlor. Article on page 72

Drink

Photo: Lara Sims

by Kelly Nelson

marked the first anniversary of

one of Savannah’s most interesting and innova-tive businesses. Savannah Slow Ride came on the scene in February of 2011 and has taken flight as an eco-friendly, healthy and alternative way to see downtown Savannah.

If you’re a downtown resident you’ve probably seen this 15-passenger “person powered” quadri-cycle, also known as a Street Crawler, cruise the streets with happy peddlers aboard. Since its incep-tion, Savannah Slow Ride has become a popular and fun way for locals and tourists alike to get to know the downtown area. Actually, the majority of Savannah Slow Ride’s clients are locals looking for a new and healthier way to explore their city.

Samantha Meier and Keith Snyder, co-owners of Slow Ride, pride themselves as a business that brings business to others. Each tour is about two hours long and stops at Chippewa Square, Brough-ton Street and City Market. Passengers are free to get off, stretch their legs and take some time to explore and support area shops and restaurants. The vehicle has plenty of room for shopping bags

collected along the way and welcomes food and bever-ages on the ride as well.

In addition to the success of their downtown busi-ness, Savannah Slow Ride has recently expanded to Tybee, offering quadricycle tours of the island. And Street Crawler fever doesn’t stop here. Keith, along with his three employees, builds these apparatuses by hand in his downtown shop. Not only is he responsible for Crawlers in Chatham County, he has also designed, built and distributed them nationwide. Crawler Fab-rications, Inc. has quadricycles in use by other tour companies in Denver, Milwaukee, Omaha, New Orleans,

Portland, Baltimore and several other cities across the country.

With such a stellar first year of business, Sam and Keith are naturally full of gratitude for their community. But they had no idea just how much support

they had until recently when a new city ordinance to amend the current alcoholic bever-ages ordinance was proposed.

This proposed ordinance seeks to prohibit open containers and consumption of alcoholic beverages specifically on commercial quadricycles. The proposal goes on to state that, “a passenger of a Pedi-cab or horse-drawn carriage may be in possession of an open container” as long as they are in compliance with current open container laws.

Actually, the majority of of Savannah Slow Ride’s clients are locals looking for a new and healthier

way to explore their city.

“

”

66 Well FED

Upon interview, owner Samantha Meier expressed confusion as to why the proposal is seeking to take away a privilege from Slow Ride that other tour com-panies currently have and will be allowed to maintain. “We set up our business model around city ordinances that were already in place, and we have been operat-ing safely and without complaint or incident for a year now,” says Meier.

So why does it seem that Slow Ride is getting singled out about allowing passengers to have open containers? Well, that’s the mystery. While the quadri-cycle is powered by the passengers, all of the steering and braking is done by the Savannah Slow Ride opera-tor. Each quadricycle operator must obtain a chauffer’s permit and a tour guide permit from the City of Savan-nah, just as any other tour guide in the city does.

In addition, each passenger is provided a safety briefing prior to riding. They are also made aware that unruly behavior is not tolerated and that it is the right of the driver to require unruly passengers to imme-diately exit the vehicle and find their own means of transportation from that point. Passengers must sign a waiver as well.

Samantha also added that while the tour welcomes food and beverage, no alcoholic beverages are served or supplied on the ride, the tour stays within the

parameters of the open container area downtown and riders are provided a trash can so littering isn’t an issue.

All signs point to Savannah Slow Ride having their bases covered. Impressively, during a recent radio interview, Sam received a call from a police officer who patrols the downtown beat. He commented that he has been on duty while Slow Ride is out and about and has never witnessed any inappropriate behavior. He also stated that all he has witnessed was people having a good time in downtown Savannah.

Since word of the proposed ordinance got out, Slow Ride has been receiving ten to fifteen emails daily expressing support of the unique business that they have brought to Savannah. Sam reports that she has received no negative or complaint driven emails. She and Keith are over the moon with appreciation for the support they have received from the community.

They are equally appreciative that the Savannah City Council has taken time to learn more about the tour company prior to voting on a proposal that may negatively impact their business. When we spoke, she was looking forward to the City Council boarding Slow Ride for a first-hand experience on February 25th. The vote on the ordinance takes place on March 8th at the monthly City Council meeting. These meetings are open to the public.

Regardless of the outcome of the vote, Savannah Slow Ride will continue to provide a fresh look on the city that we all love so much. And for that we say hats off to you! Congratulations on a job well done.

If you would like to express your support, please email Sam and Keith at [email protected]. You can book a tour by calling or texting 912.414.5634. Savannah Slow Ride can accommodate any sized party, up to 15. Please visit www.savannahslowride.com for more information on pricing and other frequently asked questions.

Well FED 67

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By David Gignilliat

Sometime in the waning months of 1993, give or take a season, Moon River brewmaster and co-owner John Pinkerton found that elusive grail that many might spend their whole lives looking for. His calling: He just knew, with conviction and without hesitation, that he wanted to work in a brewery.

A few years out of college at the time, Pinkerton was managing a bar in southwestern Virginia, trying to figure out his next move after earning his undergrad degree. His friend owned a bar in Blacksburg, Va. They would drive a pickup truck to Northern Virginia to visit some of the area’s brew pubs and packaging breweries. As long as they stayed within state lines, they could buy from whatever wholesaler they wanted and bring it back to their respective bars. Once back home, they’d introduce their friends and customers to the revolution they sensed was going on nationwide in the beer industry.

“We’d just load his truck down [with beer] ‘til his bumper was literally scraping the ground, and bring beer back to our respective restaurants that nobody had even heard of,” recalls Pinkerton, who is now entering his 13th year as brewmaster at Bay Street’s Moon River. “At the time, the most exotic beers in the wholesale palate was literally like Heineken, Corona and bottled Guinness.”

It was on those intrastate circuits that Pinkerton first sensed he might have just stumbled onto something special.

“That’s when I was first introduced to the sight, sounds and smells of a working brewery. It was a real eye-opener walking into a brewery the first time,” he says. “I was just like, ‘wow.’ It was a total sensory experience. The tanks, the pipes, the way it smells. I just knew instantly it’s what I had to do. It was love at first sight.”

Just like that, he knew he wanted to brew beer for a living, and maybe even for the rest of his life.

At the time, the craft brewing industry’s trade organization was the Institute for Brewing Studies (IBS). In 1993, the group held its annual meeting and

convention in Portland, Or. Pinkerton joined the IBS as an individual member and decided to attend the conference. He had grown weary of managing a bar, but still had a passion for beer that he wanted to explore further.

“That was definitely game changer,” says Pinkerton. “I had never done anything like that before in my life. I’d never been to a conference before. I was just a kid”

An excerpt from an article in a Feb. 994 issue of Modern Brewery Age previews that year’s IBS festivities...

The Institute for Brewing Studies (IBS) says it is preparing for its largest ever National Microbrewers and Pub Brewers Conference and Trade Show, to be held April 10-13, 1994 in Portland, OR. The 11th annual conference, titled “Blazing Trails: Brewing America’s Future,” will include numerous informational and technical workshops.

The workshops will address quality control, beer clarity, small-scale bottling and waste-water handling. Other sessions will cover political concerns like excise taxes and neo-prohibitionism.

Prior to the event, Pinkerton had used the organization’s research directory to send out resumes and cover letters to each of the group’s members. With his dad’s help, he set up a form letter on some ‘ridiculously archaic word processor,” he recalls.

Armed with little more than ambition and his dream, Pinkerton headed west for the conference. He introduced himself to as many people as possible while there, and many recalled his earnest cover letter and resume.

“I remember almost every one of them said ‘You don’t know what you’re getting into, kid. You don’t know what this [career] is all about. This isn’t what you want to do,’” he says. “And I basically did everything but beg and plead for [an opportunity].”

He ended up with a few job leads, and ended up taking his first brewing job shortly after the convention. The job, a position at Frederick Brewing Company, had an annual salary of $18,000, and no benefits.

“What was needed at a brewery [at that time] was somebody that was willing to just work like a dog, kinda pay the price, in a very real sense and work your way up,” Pinkerton recalls. “I just wanted to get in there and learn something. I didn’t even really know what benefits were at the time. I figured it was a steady job, a paycheck, and I had a very clear vision that I was going to work my way up.”

In 1999, Pinkerton heard about an opportunity in Savannah and joined the team at Moon River Brewing as its first and only brewmaster. Pinkerton now shares ownership with restaurant veteran Gene Beeco, the pub’s founder. In a town where restaurants and bars sometimes disappear as fast as the weather changes, the relationship has been an unqualified success.

“[Gene] and I are very different personalities, and I think that’s what’s helped make our partnership successful,” he says.

Pinkerton, now 42, still enjoys the day-to-day work of running a brewery just as much as when he first started.

“What I really enjoy is process, the engineering and details that goes into the process. I get the most satisfaction as a brewer in manipulating parameters of our process that will improve the quality of our beer,” he says. “I certainly take some pride in seeing people enjoy my beer.”

From his perch next to Moon River’s tanks and its complicated array of process and sanitary piping

(most of which he’s welded himself), Pinkerton has had a beer’s-eye view of the changes in the craft brewing industry.

“When we started 13 years ago, there weren’t a lot of craft beer enthusiasts in town,” he recalls.

Now, the Bay street fixture is the home to weekly Friday night toasts, the Savannah Brewer’s League meetings, and a must-visit stop for thousands of locals and visitors every year. Since opening its doors over a decade ago, Moon River Brewing has consistently won over downtown denizens and visitors alike with its mix of craft beer, tasty eats and inviting digs on the heart of Bay Street. The brewery currently offers five beers on tap -- Swamp Fox IPA, Captain’s Porter, Apparition Ale, Road Trip Hard Cider and the award-winning Rosemary IPA -- and often rotates in seasonal and specialty beers during the year. The venue has become a must-visit by many of Savannah’s pub crawls and ghost tours, and has been profiled frequently for its purported haunted lore by national television outlets.

The popularity of craft beer has also seen Pinkerton take on more of a leadership role in the industry, both within Georgia and nationwide. In 2010, he helped found the Georgia Craft Brewers Guild, and is currently the group’s president. He is also on the Board of Directors for B r e w e r s

Association, the industry’s national voice, where he finds himself a colleague at the same table as some craft brewing’s “heavy hitters,” as he calls them -- Sam Calagione, of Dogfish Head, and Ken Grossman, of Sierra Nevada.

As the industry, and Moon River itself, continues to grow, there may be opportunities in the future for Moon River to explore a dual existence as a packaging craft brewery. This would mean customers could buy Moon River’s Captain’s Porter or Swamp Fox IPA at a local supermarket or package shop.

“I’d be just fine [brewing] in a warehouse out in Pooler. There’s a certain mad scientist aspect to my personality that I just want to go in there, shut the door, and plot my evil schemes,” he jokes. “In my lair.”

For Pinkerton, Moon River’s resident thinker and tinkerer, that sounds like a perfectly diabolical plan indeed.

Moon River Brewing Company is located at 21 W. Bay St., in Savannah. The brewpub is open Sunday-Thursday from 11 a.m-11 p.m., and Friday-Saturday from 11 a.m.–midnight. For more information, please call (912)447-0943 or visit the company’s website at

www.moonriverbrewing.com

The Crystal Beer Parlor has been a Savannah institution for over 75 years. The building, erected in the early 1900’s, was originally the Gerkin Family Grocery Store and was owned and operated by Julius Weitz, his parents and his siblings. In the early 1930’s the building was sold to William “Blocko” and Connie Manning and became The Crystal Beer Parlor. It was one of the first restaurants to serve alcohol after Prohibition was repealed. However, rumor has it that Blocko ran canned heat long before that. The stash was (allegedly) kept in a secret space below the bar.

Still today, the interior of the building is much the same as it was under Blocko’s ownership. Photograph’s on the wall take you back to a time when beers were 10 cents and burgers were 30 cents. The original wooden bar is still in place along with a reproduction that extends it to seat twice as many folks as it did back in Blocko’s day.

John’s family history in Savannah is as rich as the history of The Crystal Beer Parlor. His grandfather Nichols owned a lunchroom across from Union Station. “Well, it was mostly a bar that had a hot lunch daily” John laughed. The “lunchroom” serviced all kinds including business travelers, military and Frog Town residents.

Whether you’ve met John Nichols, chef/ owner of The Crystal Beer Parlor, once or a thousand times you’ve likely noted that he is a humble man with a warm smile, an accommodating attitude, a passion for the food and beverage industry and

artistic story-telling skills. So naturally, when he begins chronicling the path that took him to The Crystal Beer Parlor, I am enamored. I hang on each word that he speaks in eager anticipation of the next.

Savannah for a record 21 years. Rousakis was the first Greek-American elected to the office of Mayor of Savannah, Ga., and was credited with helping to revive River Street and put Savannah back on the map as a top tourist destination.

Mr. Nichols spins a wonderful tale of watching his grandmothers cooking in the kitchen as a child. That is where he says he developed his intoxication for good food. Coupled with his family history in the restaurant business here in Savannah, his destiny seems to have been somewhat prewritten.

With the amount of ambition, success and moxie that was ingrained in him by his family as John grew up, it makes perfect sense that he would have the guts, passion, and determination to take on the immense task of reopening Savannah’s historic Crystal Beer Parlor. But it wasn’t an easy decision…at least not at first.

Back in 2008 John was busy with his catering business, appropriately named John Nichols Catering, when he received what he thought to be just another piece of junk mail. It was a flyer that advertised that the old Crystal Beer Parlor was available and for sale. Without even a second look, he promptly threw the flyer in the trash. Fortunately for Savannah that’s not the end of the story. A few days later while prepping for a catering job he mentioned the flyer to his trusted catering staff, at which point they insisted that he dig it out of the trash and call for more information. At their pressing, he did just that.

Grandpa Rousakis owned Paul’s Soda Shop which served as a hangout for Savannah High School students. One of those students was a SHS basketball star named John Rousakis, who is also Rousakis’ son and Nichols’ uncle. That young basketball star would later be known as Mayor John Rousakis as he served the great city of

Some Things Old, Some Things New.

an interview with john nichols

by Kelly Nelson/Photography by Lara Sims

By 2009, Crystal Beer Parlor was under renovation. The floors were scrubbed, walls were washed, and new kitchen equipment was ordered. The wall that once separated the Smitty Room from the bar has been removed improving the flow and feel of the restaurant. But the real renovation magic happened on the menu.

With such an established piece of Savannah history as the Crystal Beer Parlor, recreating a menu was a very delicate piece of work. People remember exactly what the burgers were like. They flawlessly remember the onion rings, the crab stew, the shrimp salad… How do you take what was perfection in the eyes of so many and put your mark on it without ruining it? I don’t know the answer to that question, but Johnny Nichols sure does!

From the All-beef Hot Dog to the Crab Stew to the Greek Lamb Burger to the Famous Crystal Burger, Johnny has hit a home run. And it’s not just me that thinks so. The Crystal Beer Parlor is once again a Savannah favorite. With the majority of business coming from Savannah locals, John’s proudest accomplishment is the customer’s reactions to their CBP experience. He is thanked daily for re-opening the restaurant. Customers pull him aside to show him the exact spot in the restaurant where they were engaged many years ago, or the picture on the wall of elder relatives who have passed away, or to tell him a story of times past at the Crystal Beer Parlor.

He beams with pride when he talks about the fact that the community voted the restaurant as having the Best Service in town. In addition, the restaurant earned the top three spots for Best Hot Dog, Best Cheese Burger, Best Restaurant and Best Bar.

Don’t think that the nostalgia ends in the dining room though. When you visit, check out the wall behind the bar which is lined with original pictures of the CBP from several decades ago. Boasting one of the most extensive beer lists in Savannah, the bar selection includes the Beers of our Fathers menu. These truly old school options include Stroh’s, Mickey’s Malt Liquor, and Genesee Cream Ale. But if that doesn’t ring your bell you can always try out something a bit more updated, such as the Sweet Tea-Tini. This blend of Sweet Tea vodka, lemonade and real Sweet Tea is so dangerously delicious, you may never want to drink a sweet tea without vodka again.

As if all of the wonderful things already mentioned weren’t enough, the Crystal Beer Parlor also offers free parking, a rare commodity in downtown Savannah. Please stop by for some of the best food and drink in town and Johnny and the crew will be truly happy to see you!

Visit Crystal Beer Parlor at 301 W. Jones Street, Sunday thru Thursday: 11 am – 10 pm, Friday & Saturday: 11am – 11pm

(912) 349-1000 www.crystalbeerparlor.com


26 Well FED

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238.

5367

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E. C

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236.

2281

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912

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2

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07 W

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233.

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447.

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: 11a

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912.

447.

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21

W. B

ay S

t.B5

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

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912.

944.

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W. B

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233.

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17 W

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912

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5

409

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912.

236.

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898.

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912

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912.

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238.

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233.

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912.

921.

2269

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912.

352.

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912.

238.

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912

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912.

236.

7272

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912.

856.

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3

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912.

898.

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H i sto r ic D i st r ictB a r G u i d e

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pg. 2

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912.

786.

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912.

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M-S

a: 10

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30-3

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912

.786

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