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VOLUME 2 ISSUE 7

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Contents: May 2012

Gardening Flowers are not just another pretty face in the garden, put them to work for you.

13

The Spices of Life The Spice and Tea Exchange shares their knowledge about spices from around the world.

21

FEEd

The Well FED Pet Local Animal Welfare Organizations need your help!

25

EAT

To Market, To Market Savannah’s local ethnic grocery stores provide diverse cultural products. Find out where they are.

16

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

60

drInkInternational Beers A list of six must try beers from Habersham Beverage Warehouse.

58

30 Restaurant Spotlight: PJ Thai Cusine rECIPE: Massaman Curry

21

13

30

58

28 The Seasonal Chef: Chef donnie Simmons of Taco Abajo and Temperance shares his recipe. rECIPE: Tomato Surprise

MAPS. dETAILS.

dESCrIPTIOnS.

New Listings

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Dining Guide

31 A Taste of La Xalapa rECIPE: Chicken Enchipotlado

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08 | Volume 2 Issue 7 | Well FED

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

FEED EAT DRINK

- Rene Teran

Last year, some of our readers may remember that we dedicated the May issue to Asian Pacific Heritage Month (and to Mom). Well this year we decided to take it a step further and encompass an even wider array of cultural diversity. It seems only fitting that since I myself am half Asian and half Hispanic/European, that we should broaden our content this month for what i’m thinking is going to be the first Annual Ethnic Issue.

This month we are covering Asia, Africa, Central America, and then a few more in between. It is our hopes that we might encourage some of our readers to broaden horizons and try something new.

Of course for our more cosmopolitan readers, I feel confident that we have done our due diligence in finding you something new. Maybe it’s a new recipe (you have to try the Massaman Curry, page 31) or a new favorite beer (page 58).; or possibly a new place to shop. We are so fortunate to have quite a wide selection of offerings for a relatively small city. Did you know that on Montgomery Cross Road alone, there are a Mexican, Caribbean, and Korean market? Not to mention the city’s only truly Korean restaurant and also Savannah’s largest Latin bakery.

I must admit we had a great time putting together this issue: browsing through all the markets, seeing vegetables i’ve never seen before; picking up jars and cans with labels in different languages and from countries that i’ve never been to; the smells, the colors, the people!

Regardless of what country you come from or what language one speaks, it has become apparent to me that Southern hospitality is pervasive throughout Savannah. We came across some of the friendliest business owners around and they could hardly even speak English. Luckily, courtesy is a universal language and I hope that after reading this issue, some of you might be inspired to spread some around yourself! So go out there and try something new - or even better yet, if there’s something we missed, please let us know about it. We love to hear from our readers, as it is you who make this whole endeavor worth while.

Also, don’t forget to save the date: June 23rd is the annual City of Savannah’s Asian Festival. This year looks like it’s going to be the best ever and you can be sure that the Well FED Family will be out there to show our support. Be sure to check out next month’s issue for a schedule of events.

In the meantime, we look forward to hearing from you and about your own exploration into Savannah’s rich cultural landscape. See you at the Asian Festival!

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 Michael CilloMatthew Warren Jeremy LambertValerie HobackTony Judnich Kelly Lockamy Liz Querusio

Creative DirectorWhitney Johnson

Contributing ArtistsM’Elena Holder Megan Ave’ Lallemant

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

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Contributing PhotographersLara Sims

Diversity is the spice of life.

Accounts Jennifer Restivo Charles MooreCatherine Compton

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Attract & Support PollinatorsHark back to your elementary biology class explaining where fruits and vegetables come from. There’s the cycle of seed-plant-flower-fruit-seed involving other elements such as sun, water, nutrients, and pollinators to come to fruition. If any one of these elements is missing, the cycle is broken and we go hungry. We’re all aware of the deadly “Colony Collapse Disorder” decimating the honey bee population. Even chemical farmers need bees and other pollinators to complete the growing cycle and make their efforts pay off. They’ve formulated insecticides to take the place of predator insects, but no one has come up with a substitute for the humble, under-praised pollinator. Flowers and pollinators have a mutualistic symbiosis. Without them life on earth would not exist in the same way.

Flowers have captivated the esthetic eye of humans from the beginning of time. Mystics and poets have praised them; artists have portrayed them; people from every societal class have toiled to grow them.

We pay good money to have them grace our tables and homes, celebrate weddings, birthdays and funerals, decorate our holy places and shrines. What is it about flowers that so easily captivate us?

Is it simply beauty, or do they speak to a deeper knowing of what we need to survive? Without flowers, there would be no vegetable, no pollinator, and no beneficial predator in the garden.

Flowersnot juSt Another Pretty fAce.

nectar Source for Predator InsectsFlowers serve another function in the vegetable garden and orchard. Predator insects

are also nectavores. When their prey of choice is scarce or absent, the predators turn to nectar for sustenance. Also the different life stages of the insect determine its food of choice. Take the wasp for example: the adults are exclusively nectavores, while their young are carnivores. The wasp exists in two categories, solitary or social. The solitary wasp lays its eggs on the prey which becomes a food source for the larva, eventually killing the prey. The social wasp lives in colonies, you know, like hornets nests and other paper-like nests. They actually carry the prey back to the nest to feed the larva once it hatches out. These are the kinds that have stingers to immobilize the prey while in transport and storage. Growing nectar-rich flowers alongside and interplanted with your vegetable crops afford the predators easy access to food right where you want them to be patrolling for insects for their young.

Diggin' inthe DirtwithKelly Lockamy

Well FED 13

Allowing a small population of plant eating, sap sucking insects in your garden is a good idea in order to keep the predator population strong and reproducing. A good way to do this is by growing trap crops of plants the insects prefer to eat over your vegetable crop. Thereby deflecting the damage they do. Some of the plants include: Yellow Rocket (aka wild mustard), radish, and nasturtium will trap insects that eat your broccoli, cabbage and other brassicas; Medic (that wild yellow-flowered, clover-like plant so abundant through winter and spring in our area), will trap the carrot fly; the hot cherry pepper can be sacrificed so that the bell pepper plant will flourish; and Tansy should be planted in abundance, it’s a trap for the

Colorado potato beetle and also is very beneficial as a nectar source for predators. Plant eating insects should also be controlled on the trap crops so as to maintain the trap crop, and they should not be allowed to reproduce which will create more insects that will then move on and into the garden crops. Using a bucket with soapy water is an easy way to treat the most infested areas and simply knock or dunk the bugs into the solution. Be careful not to drown the beneficial insects that may also be there feasting on that abundant food supply. Learn some basic bug identification, the internet is invaluable for this sort of research.

14 Well FED

Flower SuggestionsSome of my favorite summer flowers come from childhood memories in my grandmother’s garden where she always had a huge plot of thickly planted zinnias in a riot of different colors. We always had cut flowers on the table in the summer, which is a tradition I carry on to this day.

Sunflowers of all shapes, colors and sizes are readily available, easy to grow from seed and beneficial to pollinators, they also reseed themselves easily from year to year. Cut the flower-heads off after the seeds have developed and leave them out by the bird feeders for your feathered friends to find. Tithonia, or Mexican sunflower keeps blooming all summer and provides many cut flowers in its lifetime, it also reseeds readily.

Cleome, or spider flower, is an all time favorite. A member of the hemp family, your neighbors could be suspect of the five-fingered leafy plant until it begins to bloom, thereby removing suspicion of any illegal

Trap Costs

intentions. It also reseeds itself year after year and you’ll soon have a strain naturalized to your own garden. Marigolds have an aroma with a sense memory of childhood as well and some of the varieties ward off root knot nematodes, and, would the Hari Krishna’s be as memorable without them?

Cosmos are rich in nectar and pollen, a great addition for the beneficial bugs in your garden. And of course as much room as you can afford for tansy for nectar, trap crop, and ingredient to make your own bug repellant tea-spray with. Don’t forget the perennials on the borders of your garden. Add groupings of hyssop, agastache, varieties of salvia, and “Maximillion,” a perennial sunflower. If space allows, try to leave an area of wildness where “weeds” and grasses can grow tall and wild, these areas support beneficial insects, attract birds and even frogs if there’s a water source.

I love to let lambs quarters grow wild, they pop up randomly on the edge of the garden and along the chicken yard fence. They’re in the amaranth family and are amazingly nutritious and can be used as a cooked green or mixed into salad greens in the summer. My chickens benefit from these greens every day all summer long. So consider the beautiful, joyful, and ecologically critical flower as a necessary ingredient to your yard, garden or potted plant collection this year. And bring a little sunshine inside with a beautiful flower garden arrangement.

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Hong Tan Oriental Grocery816 Pennsylvania Avenue - (912) 233-9184Named for the Vietnamese family owners, this quaint Asian grocery stands out amongst the rest for the abundant selection of fresh produce and even a few live plants for sale. Upon visiting, you are greeted by one of the friendliest and welcoming owners I’ve met, who are more than accommodating in assisting you with any questions you should have. If you’re looking to try and do some Vietnamese cooking at home, this is a great place to start.

Chinatown Market 1215 Price Street - (912) 238-8260Don’t let the façade our initial view upon entering fool you. This is one of Savannah’s largest Asian markets and is frequented by many Asian restaurant owners as a source for fresh products and supplies. A walk through the aisles, located in the back of the establishment, is a lot to take in at once: I counted over 50 different types of noodles alone and nearly 20 different brands of rice. The selection is vast and includes selections from every major East Asian country. Be sure to take a peek into their walk-in cooler as well. The fresh selections change regularly and range from fresh seafood to meats and produce alike.

Did you know that there are nearly 20 ethnic markets in Savannah? And I’m not talking about World Market or Pier One. The benefits of buying local also extend to our cultural cousins from around the world. These business owners and their families are living the real American dream of business ownership and it is with pride that we should patronize these truly unique gems within our city. With such a wide array of establishments, I would venture to say that there is probably one within a ten minute drive from your house right now. So the next time you’re looking for something different to do; why not try exploring one of these great shops?

Asia Market, Inc.117 East Montgomery Cross Road - (912) 961-0170Korean owned and comprised of primarily Korean products, this little shop is a must for Kimchi lovers. The products offered here are still quite varied though: from hard to find grains; to Korean toothbrushes and beauty products; to authentic metal Korean barbecue grills; this store contains unique Korean and east Asian products that are not seen anywhere else in Savannah. What’s also quite convenient is that they are on the same street as Kimchi II: Savannah’s only purely Korean restaurant; and also Lee’s Taekwondo Fitness Center: Savannah’s only Korean owned Taekwondo martial arts studio.

Viet Huong Oriental Market7044 Hodgson Memorial Drive - (912) 335-7849Our first visit to this newly opened store was impressive. Located in the Eisenhower Shopping Plaza, this business shares a distinct similarity to its neighbor, The Noodle Bowl Restaurant. Tucked away in the back of this shopping center, both establishments share an easily overlooked façade that all but hides the very generous and unique offering inside. The particularly clean and spacious store is set to be the largest Asian market in all of Savannah. Its Pan-Asian offerings include pretty much everything found at other stores, but with a particularly broad selection of meats, seafood, and fresh produce. This market and its neighbor make this a destination not to be overlooked.

To Market, To Market

16 Well FED

Shivam Indian Grocery54 W MontgoMery Cross road, # 3 - (912) 925-6677The first thing you’ll notice when entering this large store is the wonderful smells of incense and spices. (Not to mention the Bollywood movies playing on the television.) A one-stop shop of all things Indian, this is one of my favorite shops in town. From ready to eat packaged dinners to fresh produce and snacks, this is a great place to explore and the cheapest place in town to get fresh herbs and spices. One of the easiest ways to get your start at making Indian cuisine at home is adding an Indian bottled sauce, paste, or spice packet, which Shivam has plenty to choose from. I’m particularly fond of Indian snacks and breads, then for the more seasoned culinary curiosities, I recommend venturing over to the shelves of chutney. With such a wide array of offerings, this is a great place to start your exploration of trying something new.

Savannah Tropical Market310 E. Montgomery Cross Road - (912) 349-1437Hiding on the first floor of a office and shopping plaza, we honestly stumbled upon this place while looking for an Asian market that has since closed. What we found inside was quite a treat and truly unique to the Savannah area. Offering Caribbean and African foods and spices, with names like Ugu (pumpkin leaves), Uziza (African pepper leaves), and Utazi (tuber root leaves). They also selling more “ethnic” cuts of meat, such as oxtails and lamb shoulders, it’s refreshing to a store like this in our city and it inspires me to try my hand at an African dish sometime very soon.

Mi Vida Loca143 E. Montgomery Cross Rd - (912) 961-1488Part restaurant and part market, this store is a great representation of the typical Latin American market, where you will regularly find the two combined. Most of these stores tend to be a one stop shop for Hispanic household necessities and a place for respite after a hard day’s work. There is a large selection of spices and dried peppers that dominate an entire wall, while the other aisles are a mix of candies, snacks, and canned goods. Anything you need to prepare your next authentic Mexican dinner is here, plus ample seating in case you’d rather sit and let the professionals take care of you instead.

This was actually the first Hispanic market we visited on our quest to catalog them all. What we soon learned from our very friendly host behind the counter was that if we planned on visiting every Taqueria (taco shop) and Tienda (store) in the area, we had quite a long road ahead of us. In the greater Savannah area alone, there are at least 8 others that are not too dissimilar to Mi Vida Loca. Unfortunately, we were unable to visit them all, but would like to mention at least one more that stood out and was nearby:

San Jose III104 Tibet Ave. - (912) 961-7925This market stood out, due to its ample selection of fresh produce and Latin dairy products. Fresh Latin cheeses, I had not seen before, were among a selection of crèmes inside their cooler. Pinatas hung from the ceiling and vegetables I could not name were filling boxes along the floor. The usual wide selection of dehydrated herbs and spices, canned goods, and spicy sweets, filled the aisles. While the owner didn’t speak a word of English, she quickly called her daughter on her cell phone so that we could communicate. She was as welcoming as any I’d met before her and I’m sure she would do the same for anyone who was to come themselves.

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Grains of Paradise are the seeds from a plant that is a member of the ginger and cardamom family. Indigenous to the West Coast of Africa, the seeds have a wonderful pungent & peppery flavor with hints of their familial ginger and that cardamom essence and are still used in much the same way as peppers. They were once considered an expensive and elite delicacy for those who could afford them, but they can still sometimes remain expensive to acquire outside of their indigenous region. The name comes from early trading before direct routes to Africa were established. Traders found them so exotic they claimed they only grew in the Garden of Eden and were harvested from the River of Paradise as they floated out.

In the open air markets of the Eastern world, inhabitants and visitors would come from miles around to smell, select and purchase fresh and natural food ingredients. This centuries-old way of life is what the concept of The Spice and Tea Exchange was built around. Located near the corner of Broughton and Bull Streets near the oldest square in Savannah, the store is a fun and interactive experience where everyone who enters its doors is able to smell the wonderful freshness of the contents of the jars. From flavorful teas to rare herbs, spices and more, just a waft of scent can turn even the most amateur cook into a gourmet chef.

To further expand your knowledge of the original food additives, we’ve broken down a few examples of some of our more international herbs, spices and custom blends. You’ll find it to be a cross-cultural selection due to the trading practices that date back to the Silk Road from China, the Greco-Roman Incense Route and the European Age of Discovery. These historical routes were politically and economically controlled, and spices like peppers, cinnamon, and turmeric were among the many early traded items.

Allspice is the dried and cured unripe berry from a tropical tree native to Jamaica. Historically it was called ‘allspice’ because it contained the flavor nuances of several other popular spices such as cinnamon, cloves and nutmeg. Because of its full and slightly sweet flavor, allspice is found in many baking recipes but is also used in savory dishes such as our Crab and Shrimp boil and Jamaican Jerk seasonings.

Coriander is related to the parsley and carrot family. The coriander-cilantro plant is very versatile in that it produces both an edible seed and herbal leaf. ‘Cilantro’ is the common Western term used for its slightly citrus and peppery tasting leaves. However, the seeds are commonly known as Coriander and are about the size of peppercorns with a light golden-brown color. These unique seeds are warm, mild and sweetish with a citrus undertone similar to orange peel. The whole seeds are used in pickling brine and seafood boils, or are dry-fried before crushing and grinding.

Anise Star is the dried, star-shaped fruit of a small Asian evergreen. Unrelated to each other, star anise has an even stronger licorice flavor than anise seed and is most often used in baking. It is also a key ingredient in Chinese savory cooking and is one of the 5 ingredients in the renowned ‘Chinese 5-Spice’ seasoning blend. You’ll recognize its distinctive flavor in liqueurs such as Galliano and Sambuca.

Cardamom, like Grains of Paradise, is one of the more expensive spices in the Western world. Green cardamom is native to India and South Asia and is used in a variety of ways. The seed is typically removed from the pod (decorticated) and ground down to a fine powder. Its strong and perfume-like flavor is one you’ll find in many different curries and Scandinavian sweet dishes such as coffee cakes pastries. The most familiar taste is in Indian spiced (Chai) tea.

Ginger is one of the oldest oriental spices and believed to have originated between northern India and eastern Asia. The flavor is pungent, tangy, sweet, spicy and warm with a lemon-like freshness. Ginger is a very versatile spice used for savory Asian dishes and Indian curries, as well as a wide variety of baking recipes.

Tuscany Blend is one of our most popular and versatile seasonings. It is a delicious Italian essence with many varied uses. You can toss with pasta, or brush chicken with olive oil and coat with it before cooking, or add to oil and vinegar for bread dips. This wonderful mix of flavor includes tomato powder, rosemary, basil, parsley and is given some spicy pep with Aji pepper and chili flakes.

You’ve been given some knowledge, but now it’s time to experience the scents and culinary wonders for yourself! We are a can’t-miss stop in downtown Savannah on Broughton Street and hope to see you soon in this unique shop to evidence the whole world of an old time “Spice and Tea Exchange” within our walls.

Sumac, not to be confused with the “poison” variety common in North America, originates from the Mediterranean. It has a tart and slightly fruity flavor that pairs well with fish, hummus, breads or other dishes. The real gem of sumac is that it can be used to impart a lemon like flavor without the sometimes-overpowering strength of real lemons.

Saffron, typically thought of as one of the most expensive spices in the world, is a widely used ingredient in many cultures. The spice is actually the stigma of the saffron crocus flower that has a perfume and hay-like aroma. It is used to add a beautiful red or yellow color to a dish as well as add flavor to curries, rices, and the well-known Spanish Paella.

One of the biggest highlights of our store is our in-house preparation that takes all of these various mentioned ingredients and mixes them into over seventy different Custom Blends. The fresh seasonings include Steak Rubs, Curries, Fish Rubs and so much more. From Popcorn or Pizza seasoning to Blood Mary Mix, you can also get hard to find blends like Ras El Hanout and Zahtar. It is a variety so vast that you can truly only experience it by standing before the entire selection inside the shop. Below are two of our best sellers:

Garam Masala, which is a curry blend more commonly found in Northern India, is just one of our many international seasonings. The name literally translates as ‘warm spice’, for its smooth and slightly heated flavor. Used either as a finishing seasoning or added near the end stage of cooking, it is among the rich blend of spices like cardamom, cumin, and coriander.

The Spice and Tea Exchange is located at14 West Broughton St.For more information, call 912-790-1669 or visit them online atwww.spiceandtea.com.

Well FED 25

The Well FED Family loves our animal companions! That’s just one of the reasons that we are the only major publication in our area to have a monthly pet column. But this month, we would like to take this opportunity to raise awareness for a few of our favorite local organizations that tirelessly and relentlessly are looking out for animals in need. We hope that all our Well FED readers would take a moment to look into these organizations and find it in your heart to support them in any way you can. Without your generosity, these vital groups and the services they provide would not be possible. To find out how you can help, please visit their websites or give them a call, you’ll be happy you did.

Save A Life savealifepets.org 912-598-7729 An all volunteer non-profit animal welfare organization created to prevent overpopulation of companion animals through low cost spaying and neutering. Save-A-Life also provides foster care, necessary medical treatment for foster animals, and a placement assistance program to help members of the public place their companion animals. All funding for SAL programs comes from donations and fund raising activities.

SNAC-The Spay & Neuter Alliance & Clinic snac1.com 843-645-2500 Located less than an hour away from Savannah, SNAC is the first high-volume, low-cost spay/neuter clinic in the region. With as many as six million pets euthanized each year, SNAC is a nonprofit organization whose mission is to help reduce the euthanization and shelter intake rates. It does that by providing high-quality and low-cost spays and neuters to individuals, shelters, animal rescue groups and feral cat colony keepers.

The Milton Project themiltonproject.org 912-346-4943 Too often, cats and kittens are disposed of in cruel ways and their goal is to reduce the number of unwanted litters by spaying and neutering. Cats are feral when they are either born in the wild or are left to fend for themselves and become distanced from humans. Often they live in colonies of other cats (up to 30 in each colony) and they reproduce at incredible rates. That’s why the Milton project has developed a trap, neuter, and return program to help keep their numbers down. The Milton project is a non-profit organization, completely funded and supported through generous volunteers that contribute their time and money and caretakers that donate to our TNR program.

Humane Society of Greater Savannah humanesocietysav.org 912-354 9515 Too often, cats and kittens are disposed of in cruel ways and their goal is to reduce the number of unwanted litters by spaying and neutering. Cats are feral when they are either born in the wild or are left to fend for themselves and become distanced from humans. Often they live in colonies of other cats (up to 30 in each colony) and they reproduce at incredible rates. That’s why the Milton project has developed a trap, neuter, and return program to help keep their numbers down. The Milton project is a non-profit organization, completely funded and supported through generous volunteers that contribute their time and money and caretakers that donate to our TNR program.

Local Animal Welfare Organizations:Help them, Help Animals!

Coastal Pet Rescue coastalpetrescue.com 912-228-3538 Another amazing all-volunteer non-profit animal rescue organization based in Savannah, Coastal Pet Rescue offers multiple services for our community. They provide pet rescue to homeless pets through local county animal shelters, placement assistance for owners needing to re-home their pets, and a feral cat trap-neuter-return program. They also serve as an educational resource to the community, providing humane education opportunities and low-cost micro-chipping clinics.

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Dining Guide

eat

> Shrimp Taco Salad at Taco Abajo Learn more about their new rockstar chef. -Next page

Tomato Surprise

The Seasonal ChefRecipes by Savannah’s Top Chefs

using Local & Seasonal Ingredients

This Recipe is brought to you by Chef Donnie Simmons of Temperance and Taco Abajo

Donnie Simmons, born and raised in Charlotte, NC was a normal, happy child; but somewhere along the way he developed a love for rock and roll, hot rods, food, and the Culinary arts. He began his professional career in hospitality and foodservice in the ‘90s and today is recognized as a strong leader in the industry. A well known chef in the music industry, where he cooked and toured with many artists, Chef Simmons is very passionate about his craft and loves bringing the

joy of great food to hungry people. He prides himself in southern cuisine and if you are from the south then you know we fry just about anything. Donnie considers his cooking style southern fusion, but with a twist. While he admires classic southern cooking, he puts a bit of himself into every recipe and makes it his own - “a creation from southern food redefined with a side of love.”

Intro by Matthew Warren

1 lb strawberries 1/4 cup light brown sugarTsp vanilla extractTsp apple cider vinegarPinch of salt3-5 tomatoes depending on size

STRAWBERRY JAM: Rinse and dice strawberries, but reserve the tops, cutting them off about 1/4 inch from the top. Cook diced strawberries on low heat in a small saucepan for 15 minutes, adding in sugar, vanilla extract, vinegar, and salt, stirring occasionally until berries are soft. Remove from heat, store in covered container, and refrigerate for 1 hour to cool

TOMATO PREP: Use middle aged vine ripe tomatoes around the size of a golf ball. (We used Roma tomatoes for this recipe, but you can use any type you wish.) Bring a medium sized pot filled with water and 4 tbsp of salt to a boil, then blanch tomatoes in boiling water for about 30 seconds. Then transfer to ice bath to cool for 5 minutes. Remove tops of tomatoes and scoop out insides with small spoon and discard.

Tomato Surprise

Now residing in Savannah, GA, Chef Don is the Executive Chef of Temperance, opening soon on Broughton Street. He has already made a name for himself here though by taking Taco Abajo, a simple Mexican street food concept and making it the talk of the town. How did he do it? First, by perfecting items already on the menu and then creating and presenting new specials everyday using some of the freshest, organic, and local ingredients available. He is very thorough when it comes to keeping the kitchen stocked with good food, while doing his best to promote healthy eating.

A few of Donnie’s favorite local sources to purchase from include Flat Creek Lodge, Hunter Cattle, Walker Farm and Joseph’s Farm. He hand picks his vegetables and fruits to make sure only the finest ingredients are in his kitchen. For this recipe, Donnie purchased the main ingredients from the Forsyth Farmer’s Market. Local strawberries are in their peak season and will be available at the market through July. If you’re in the mood, you can even visit a

local “U-Pick-It” farm and hand pick your own juicy berries. As for tomatoes which usually don’t come into full harvest until June, this year has been a hot one and they are ready and available from several farmers at the market. And don’t be alarmed by the ingredient list for the Tomato Surprise because it really is a delightful surprise. Who would think to combine sweet strawberries with tangy, savory tomatoes? Chef Donnie shares with us his recipe for this true summer inspired dish. Serve it as an refreshing starter or light dessert at your summer cookouts.

Fill tomatoes with the now cooled, strawberry jam and top with reserved strawberry tops and refrigerate for 3 hours.

There are times in the cooking world when we must come up with something that’s different, unique and stylish. I wanted this recipe to set us apart. I wanted everyone to see how something so simple can be so sexy and delicious. This is a fun meal, so go and be creative with it. You could even try some fresh herb garnishes like basil or use blueberries instead of strawberries.

Temperance is opening soon on Broughton St. in downtown Savannah. Learn more at the website, www.temperancesav.com. In the meantime visit Chef Donnie and taste his daily creations at Taco Abajo which is located at 217 W. Broughton St. Taco Abajo is open Sunday thru Wednesday 11AM to 12AM, and Thursday thru Saturday 11AM to 3AM. Call (912) 480-9050, join them on Facebook to get updates on daily specials, or check out their website, www.tacoabajo.com.

Chef Donnie Simmons on the left and his right hand man on his right of course, Sous and Pasty Chef, Nick McGowen.

Well FED 29

Each day, whether they’re working on perfecting a mouth-watering curry paste, preparing pad Thai with tantalizing tamarind juice, or adding garlic, cilantro and onions to spice up a from-scratch chili sauce for their Bangkok Chicken, P.J. and Ann Healy lovingly travel back to their culinary roots to treat their guests with the authentic tastes of Thailand.

Earlier this year, the couple celebrated the one-year anniversary of PJ Thai Cuisine, their family-owned eatery in the heart of Savannah’s Historic District.

A Family Tradition

“Our recipes were passed from our grandparents all the way to us,” says P.J., who grew up in San Bernardino, Ca.. “A lot of [other restaurants] buy their chili sauces, sweet and sour sauces and curry pastes in packages. We make them from scratch.”

Ann, his wife and business partner, agrees.“The flavors and the recipes are the signature of our families,” she says. “That’s why people like our food. It’s fresh.”

P.J. arrived in Savannah via the U.S. Army, in which he served for three years. He also is a 10-year veteran of the National Guard and worked 11 years as a police officer in Savannah. P.J. met his wife in Thailand, where Ann worked at a five-star hotel in Bangkok, organizing international conventions, events and meetings for a variety of government and military groups. Worldwide adventurers and partners, P.J. and Ann are going strong in their fourth year of marriage.

A Healthy ChoiceTraditional Thai food contains many healthy vegetables, she says, and most items on the restaurant’s menu can be prepared vegetarian-style. Thai food also includes many natural herbs, such as basil, which is used to top off most curries.

There’s the occasional concern that all Thai food is spicy, but that is not the case, says P.J. Diners can be assured that each entree at PJ Thai Cuisine is prepared to order, and any ingredients can be catered to customer specifications.

“We always tell people that not all Thai food is spicy. The spice is an extra, or an add-on,” he notes.

Thai in Savannah

Written by Tony Judnich

A New Tradition

Flavors make memories, some reminiscent of the past, others to create a new experience.

30 Well FED

2 tablespoons vegetable oil3 tablespoons of curry paste (Masaman curry paste available at any Asian grocery store)1 ¼ pounds skinless, boneless chicken breast.3 tablespoon of sugar or brown sugar1 teaspoon of salt3 tablespoons tamarind paste3 cups peeled, cubed potatoes1 can of coconut milk

A Thai Feast

One of the most popular dishes at PJ Thai Cuisine is the pad Thai, a mix of Thai rice noodles sautéed with tamarind juice, ground peanuts, eggs, onions, fresh bean sprouts and a choice of meat. A tamarind is a sweet-and-sour fruit, banana-shaped, that is native to Thailand.

P.J. notes that rice – like potatoes accompanying steak - is an integral part of each entrée, whether it complements Orange Chicken, “Ginger Lover” (sautéed shredded ginger with garlic, onions, black mushrooms, carrots, bell peppers, mushrooms, and a choice of chicken, pork, shrimp or beef in oyster sauce) or “Swimming Rama” (a bed of spinach and bean sprouts topped with peanut sauce and a choice of meat).

Like a feast served in Thailand, the appetizers, curries, entrees and other parts of a meal at the restaurant are presented together, affording guests the ability to share and sample each other’s food. Most of the entrees, as well as the curry (served with rice) and noodle dishes, run about $8 apiece. The appetizer selection includes a vegetarian spring roll and deep-fried chicken wings. Two types of soups, two kinds of salads, two selections of fried rice and three kinds of noodles help fill out the menu. And while Savannah’s temperature often can reach the almost year-round boiling point of tropical Thailand, guests at PJ Thai Cuisine can at least partially escape the Hostess City’s sultry conditions by slurping cool satisfaction from a Thai iced tea or Thai iced coffee.

So whether you’re looking for heat or health, something old or something new, a solo snack or a family feast, the menu at PJ Thai Cuisine is the place for you.

PJ Thai Cuisine is at 147 Abercorn, on the northwest corner of Abercorn Street and Oglethorpe Avenue, across from the Savannah Fire Department headquarters and The Colonial Park Cemetary. For more information, please call (912) 201-3534.

1.Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

2. Stir in sugar or brown sugar, fish sauce, tamarind paste, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes and this recipe is ready to be served.

Massaman Curry

Years ago, in a small town in Veracruz, Mexico, a young girl sat down for a snack and found inspiration, …on her plate. Dish by dish, over time, her aunt and grandmother shared with her the secrets of her family’s authentic Veracruzano cooking.

When that young girl grew up, she opened her own restaurant in Savannah to share the meals and precious memories her family enjoyed together.

That young girl? Ernestina Ortiz. That restaurant? La Xalapena.

Named after Xalapa, her beloved hometown and capital of Veracruz, La Xalapena (pronounced ‘la hala-pay-na’) opened on Skidaway Road in 2008. Over the last four years, it has become the home away from home for authentic Veracruzano-Mexicano cuisine in Savannah, a haven for lovers of the genuine article. In fact, noted local foodie Tim Rutherford recently raved in a Connect Savannah column that “each trip is more satisfying than the last.”

The Xalapena experience starts with setting. The bright red and yellow patio and a welcoming garden make you feel like you’re on an island. In the afternoons, when the sun sets just so from across the street, the light shimmers through the patio windows. It pours inside and illuminates a pinboard layered in photos of friend, family, and happy customers. As you walk to your table, you can see red and blue piñatas hanging over the dining room, framing amazing tables full of food.

At La Xalapena, you will find real Mexican food made with real ingredients. There are no shortcuts, no Americanized ingredients that have been substituted to replace the real thing. You won’t find any commercial-grade onion or garlic powder plastic dispensers in the kitchen, just whole onions and garlic. As her Grandmother would say, “You need garlic for all your cooking.” Ernestina stays true to the basic staples of Mexican seasoning, liberally using oregano, laurel, and thyme.

It is often said you can judge the quality of a Mexican restaurant by its salsa. If that’s the case, La Xalapena’s creamy green salsa is a taste that has launched thousands of chips..

“There is no secret family recipe,” says Ernestina, who makes all of her salsas using ingredients from her own garden. “It just depends on who makes it, everybody has their own individual touch.”

The heat of the salsa depends on the individual jalapeno pepper, sometimes spicy, sometimes not, she explains. La Xalapena also offers an assortment of other homemade salsas including one that is made with mild fresh tomato and cilantro, one that is a deceptively spicy orange, and a delicious smoky, dark red salsa.

La Xalapena features many traditional Veracruzano meals like tortas, a sandwich of steak, chicken, chorizo, or breaded beef, topped with shredded lettuce, tomatoes, onions, avocados and beans. The bread alone is worth the visit.

A Taste of Xalapa

by Liz Querusio

One of the more popular entrees is the Mole Mexicano con Pollo, a recipe for a tender chicken cutlet smothered in rich tomato flavor. The chicken soaks up the rich and flavorful tomato sauce and makes it oh-so juicy! Served with classic white Mexican rice on a bed of lettuce, this chicken meal is perfect for a romantic dinner for two.

Just because dinner is over, doesn’t mean the meal is over at La Xalapena. Try some homemade flan or some churros thicker than your thumb! The fried ice cream is presented in a huge fried shell, covered in whipped cream and chocolate sauce, perfect for sharing along with the sweet and fluffy sopapillas!

For those looking to try something different, La Xalapena also has excellent traditional Mexican drinks. “They have some of the best Horchata,” says customer Lara Sims, describing the popular almond-based drink. You can also find Jamaica, a cranberry-tasting drink made from the Hibiscus, as well as non-alcoholic sangria and sparkling apple cider.

La Xalapena does not serve alcohol, meaning you won’t have to worry about getting your shoes stuck to a tequila-soaked floor. “It’s a calmer atmosphere, a more peaceful place,” Edna explains. Bar service in the future? Maybe. But for now, Ernestina likes her restaurant alcohol-free and doesn’t plan on changing this policy any time soon.

La Xalapena is a family restaurant ran by family and close family friends. Ernestina, the hospitable matriarch takes orders and commands the front. Cousins are in the kitchen and Ernestina’s daughter Edna waits tables between tackling her physics homework. It’s not just the food that La Xalapena is known for -- providing guests with exceptional attention and service is this wait staff knows and does best. Every guest is catered to as if they’re in Ernestina’s own home.

Add all the elements together and it all just feels right, like a relaxing Sunday dinner at grandma’s house, … or an afternoon snack in a small town in Veracruz.

Try Ernestina’s quick and easy recipe for Chicken Enchipotlado on the next page.

La Xalapena is open 7 days a week and is located at 2308 Skidaway Rd. For more information, including menus, please visit www.la-xalapena.com. To make reservations or place an order for carry-out, call La Xalapena at (912)234-0876.

Panoramic View of La Xalapa below.

This Recipe makes 2 servings.

Directions: Heat pan to medium high and grill the tomato slices on each side until they’re hot and juicy. Transfer the grilled tomatoes to a blender or food processor. Add chipotle peppers, ketchup, and salt. Puree the ingredients until they become a smooth sauce. Set the tomato sauce aside.

Rinse the chicken cutlets and sprinkle both sides with salt. Heat a frying pan to medium heat and add butter. Fry chicken cutlets on both sides for 5 minutes. Slit the cutlets in the middle to confirm that they’re cooked through.

At this point, pour the tomato sauce over the cutlets, add a dash of sugar, and the sliced onions. Simmer the chicken for 5-8 minutes longer in the rich tomato sauce. Serve with on a bed of lettuce with white rice and a side of Mexican cream.

Ingredients:

• 2 boneless chicken breast cutlets• 4 fresh tomatoes, sliced• 1 small onion, sliced into strips• 1 small can chipotle peppers• 2 tbsp ketchup• 1 tbsp butter• dash of sugar• dash of salt

Chicken Enchipotlado

Photo by Lara Sims

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SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR

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

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

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Dining Guide

Vegetarian Chimichangasat La Xalapena Mexican Restaurant on Skidaway.

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Delivery Available. Some restrictions may apply.

Children’s Menu

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Vegetarian Options

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ndw

iche

s, an

d da

ily

spec

ials

. Loc

ated

in B

right

er D

ay N

atur

al

Food

s M

arke

t

912.

236.

4703

110

2 Bu

ll St

.

$P6

AC

ha

Be

lla

Emph

asis

is on

con

siste

ntly

delic

ious

orga

nic,

and

seas

onal

fare

ser

ved

in a

fun

and

inno

vativ

e sp

ace.

Su-T

h: 5

:30p

m-9

pm, F

-Sa:

5:30

pm-1

0pm

$$-$

$$D

12

912.

790.

7888

102

E. B

road

St.

AV

IA K

itch

en

Cont

empo

rary

and

rel

axed

res

ort d

inin

g at

mos

pher

e. In

vent

ive m

enu

with

Sou

ther

n in

fluen

ces.

Brea

kfas

t buf

fet a

nd d

inne

r ta

pas.

M-F

: 6:3

0-10

am, S

a-Su

: 7-1

1am

,

M-T

h: 5

-11p

m, F

-Sa:

5-12

pm, S

u:5-

10pm

912

.233

.211

6

14

Barn

ard

St.

A$$

C4

Barn

es

BB

Q E

xp

ress

Casu

al e

xpre

ss d

inin

g w

ith a

n ex

tens

ive b

bq

men

u th

at in

clud

es th

eir

fam

ous

pork

, rib

an

d br

isket

din

ners

. The

y al

so p

rovid

e a

wid

e se

lect

ion

of lo

cally

cau

ght s

eafo

od.

M-S

a: 11

:30a

m-8

pm, S

u: 1

1:30

am-3

:30p

m 9

12.2

36.1

557

10

9 W

hita

ker

St.

$D

5A

Con

tinue

d on

nex

t pa

ge

Ch

urc

hil

l’s

Pu

b

Intim

ate

hist

oric

set

ting.

Men

u se

lect

ions

in

clud

e tr

aditi

onal

Brit

ish a

nd c

lass

ic A

mer

ican

fa

re. K

itche

n op

en ti

l 1am

eve

ryda

y.

M-S

u: 5

pm-1

am

912

.232

.850

1

13

W. B

ay S

t.

A$$

B6

70

0 D

rayto

n

Lavis

h co

ntem

pora

ry a

mbi

ance

. Ecl

ectic

m

enu

with

trad

ition

al s

outh

ern,

Amer

ican

, and

Eu

rope

an in

fluen

ces.

M-S

u: 7

am-2

pm, M

-Su:

5pm

-10p

m

912.

721.

5002

7

00 D

rayt

on S

t.

M7

A$$

$


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

H i sto r ic D i st r ictBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

40 Well FED

Lo

cos

Gri

ll &

Pu

b

Larg

e se

lect

ion

of c

onte

mpo

rary

Am

eric

an

fare

in a

cas

ual u

pbea

t set

ting.

M-S

u: 1

1am

-12

am

912.

236.

8711

30

1 W

. Bro

ught

on S

t.

D3

$$A

Me

llo

w M

ush

roo

m

Casu

al e

clec

tic a

tmos

pher

e m

atch

es th

e ec

lect

ic m

enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-10:

30pm

, Su

: 11a

m-1

0pm

912.

495.

0705

11

W. L

iber

ty S

t.

H5

A$$

Map on pg. 38

McD

on

ou

gh’s

Clas

sic c

asua

l Iris

h Am

eric

an p

ub. S

ervin

g la

rge

brea

kfas

t, lu

nch

and

dinn

er s

elec

tions

. Fa

mou

s fo

r ni

ghtly

kar

aoke

M-S

a: 8a

m-3

am, S

u: 8

am-2

am

$$G

6

912.

233.

6136

2

1 E.

McD

onou

gh S

t.

A

Hu

ey

’s o

n t

he

Riv

er

Auth

entic

New

Orle

ans

cuisi

ne. S

ervin

g la

te

brea

kfas

ts a

nd lo

cal s

eafo

od in

a c

asua

l at

mos

pher

e.M

-Th:

7am

-10p

m, F

: 7am

-11p

m,

Sa: 8

am-1

1pm

, Su:

8am

-10p

m91

2.23

4.73

85

115

E. R

iver

St.

$$B7

A

Cla

ry’s

Casu

al lo

cal a

tmos

pher

e. Se

rvin

g br

eakf

ast

all d

ay a

nd lu

nch.

Sele

ctio

ns in

clud

e st

anda

rd

dine

r an

d so

uthe

rn fa

re. O

utdo

or s

eatin

g av

aila

ble

M-F

r: 7a

m-4

pm, S

a-Su

: 8am

-4pm

912.

233.

0402

404

Abe

rcor

n St

.

$$J6

Co

bb

lest

on

e C

afe

Smal

l coz

y at

mos

pher

e se

rvin

g tr

aditi

onal

ca

fe c

uisin

e an

d di

ffere

nt v

aria

tions

of

coffe

e be

vera

ges.

Su-T

h: 7

am-4

pm, F

-Sa:

7am

-5pm

912

.231

.070

1 1

30 L

ow F

acto

rs W

alk

B5$

Cry

stal

Be

er

Parl

or

Sava

nnah

’s se

cond

old

est r

esta

uran

t and

pa

rlor.

Sele

ctio

ns in

clud

e in

tere

stin

g ta

kes

on

trad

ition

al A

mer

ican

dish

es.

Su-T

h:11

-10p

m, F

-Sa:

11am

-11p

m

912

.349

.100

0

301

W. J

ones

St.

I4A

$ -

$$D

eb

i’s/

Lau

rie

’s

Rela

xed

loca

l fee

l. Ser

ving

dow

n ho

me

style

Am

eric

an b

reak

fast

and

lunc

h. D

aily

spec

ials

.

M-F

: 7am

-2:4

5pm

912

.236

.332

2

10

W. S

tate

St.

$E5

Fid

dle

r’s

Cra

b H

ou

se

Loca

l, fre

sh s

eafo

od s

elec

tions

and

sta

ndar

d Am

eric

an fa

re. S

erve

d in

cas

ual s

ettin

g w

ith

scen

ic v

iew

s.Su

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912

.644

.717

2

131

W. R

iver

St.

B7$$

AF

ire

fly C

afe

Clas

sic c

afé

fare

mix

ed w

ith s

outh

ern

and

inte

rnat

iona

l sel

ectio

ns. H

istor

ic in

timat

e at

mos

pher

e.Tu

-Th:

7:3

0am

-8:3

0pm

, F: 7

:30a

m-9

:30p

m,

Sa

: 9am

-9:3

0pm

, Su:

9am

-3pm

912.

234.

1971

321

Hab

ersh

am S

t.

H9

$$A Jo

hn

Ryan

’s B

istr

o &

Pu

b

Insid

e th

e D

oubl

etre

e H

otel

. Mix

of A

mer

ican

se

lect

ions

and

bist

ro fa

re.

Clas

sic S

outh

ern

lunc

h bu

ffet s

erve

d M

on-S

at.

Mor

e in

tern

atio

nal s

elec

-tio

ns a

t din

ner

with

trad

ition

al d

esse

rts

M-F

: 6am

-103

0am

, M-F

113

0am

-130

pm,

Sa-S

u: 6

am-1

1am

, M-S

u: 5

-10p

m91

2.79

0.70

00

411

W B

ay S

t.

A$$

B2

Mo

lly M

acP

he

rso

n’s

Casu

al in

timat

e Sc

ottis

h Pu

b. M

enu

feat

ures

tr

aditi

onal

Am

eric

an a

nd S

cotti

sh fa

re.

M-S

a: 11

am-3

am, S

u: 1

2pm

-3am

912.

239.

9600

3

11 W

. Con

gres

s St

.

AD

3$

Gari

bal

di’s

Cafe

Spac

ious

, fine

ly ap

poin

ted

dini

ng a

rea.

Men

u in

clud

es c

onte

mpo

rary

Am

eric

an a

nd in

tern

a-tio

nal f

are.

M-S

u: 5

pm-1

0pm

912.

232.

7118

3

15 W

. Con

gres

s St

.

$$-$

$$D

3A

Lo

cal

11

Te

n

Cont

empo

rary

cas

ual a

tmos

pher

e. So

uthe

rn

influ

ence

d m

enu

utiliz

ing

loca

l and

sea

sona

l se

lect

ions

. Bou

tique

win

e lis

t.

M-S

u: 6

-10p

m

912.

790.

9000

1

110

Bull

St.

$$$

P6A

Ke

vin

Barr

y’s

Iri

sh P

ub

Trad

ition

al Ir

ish p

ub w

ith Ir

ish s

ingi

ng e

very

ni

ght.

Men

u fe

atur

es c

lass

ic A

mer

ican

and

Ir

ish fa

re.

M-S

a: 11

pm-3

am, S

u: 1

2:30

pm-2

:30a

m

912.

233.

9626

1

17 W

. Riv

er S

t.

A$$

B4L

ady a

nd

So

ns

Paul

a D

een

fam

ily e

stab

lishm

ent.

Clas

sic

sout

hern

fare

ser

ving

buffe

t sty

le a

nd m

enu

spec

ials

.M

-Sa:

11am

-3pm

, M-S

a: 5p

m-c

lose

,

Su: 1

1am

-5pm

912.

233.

2600

1

02 C

ongr

ess

St.

A$$

D5

J.J.

Bo

ne

rz

Barb

eque

, rib

s, an

d w

ings

ser

ved

in a

n up

beat

at

mos

pher

e w

ith s

erve

rs in

red

cow

girl

boot

s.

M-S

a: 11

am-3

am ,S

u: 1

1:30

am-2

am

912.

944.

4343

11

W. B

ay S

t.

A$

B5J.

Ch

rist

op

he

r’s

Larg

e m

enu

feat

urin

g cl

assic

Am

eric

an

brea

kfas

t and

lunc

h se

lect

ions

. Cas

ual s

ettin

g.

M-S

u: 7

am-2

pm

912.

236.

7494

12

2 E.

Lib

erty

St.

$H

7Is

aac’

s o

n D

rayto

n

Casu

al r

oofto

p di

ning

feat

urin

g an

ext

ensiv

e m

enu

of s

alad

s, ap

ps, s

andw

iche

s an

d di

nner

en

tree

s.M

: 4-1

1pm

, Tu-

Th:

11a

m-1

1pm

, F-

Sa: 1

1am

-2am

, Su:

12-

11pm

912.

231.

0100

9 D

rayt

on S

t.

A$$

C7

Co

ng

ress

Str

ee

t S

oci

al C

lub

Casu

al a

nd s

paci

ous

indo

or a

nd o

utdo

or

shad

ed d

inin

g ar

eas.

Men

u of

fers

trad

ition

al

Amer

ican

fare

suc

h as

cal

amar

i, bur

gers

, so

ups,

win

gs, a

nd a

var

iatio

n of

san

dwic

hes

Ope

n Ev

eryd

ay 1

1am

-11p

m

912.

238.

1985

41

1 W

. Con

gres

s St

.

D2

$A

He

nry

’s R

est

au

ran

t

Stan

dard

sou

ther

n br

eakf

ast c

uisin

e an

d lu

nch

optio

ns. S

oup

and

Sala

d Ba

r (M

-F:

10am

-2pm

), Wee

kend

Bre

akfa

st B

uffe

t (S

a-Su

: 6:3

0am

- 2p

m)

M-S

u: 6

:30a

m-3

pm,

912.

232.

6628

28

Dra

yton

St.

C7

$F

lip

Flo

pT

ikiB

ar&

Gri

ll

Casu

al Is

land

set

ting

with

spa

ciou

s se

atin

g an

d ba

r. A

fusio

n of

trad

ition

al

amer

ican

and

isla

nd s

elec

tions

, ser

ving

gras

sfed

bur

gers

and

pas

ture

d po

rk.

M-S

a: 11

am-C

lose

Su:

12p

m-C

lose

912.

233.

5600

117

Whi

take

r St

.

D5

Max

we

ll’s

Casu

al in

timat

e at

mos

pher

e. In

tern

atio

n-al

ly in

spire

d sm

all p

late

fare

and

des

sert

s. Ex

tens

ive w

ine

and

drin

k lis

t.Tu

-Th:

4:3

0-12

am, F

-Sa:

4:30

-1am

, Su

: 11:

30am

-3:3

0pm

912.

349.

5878

109

Jeffe

rson

St.

$$D

3A

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

A

Map on pg. 38

Well FED 41

Sap

ph

ire

Gri

ll

Fine

ly ap

poin

ted,

intim

ate

atm

osph

ere.

Serv

-in

g co

ntem

pora

ry s

elec

tions

with

Am

eric

an

and

Euro

pean

influ

ence

s.

Su-T

h: 6

pm-1

0:30

pm, S

a: 5:

30pm

-11:

30pm

912.

443.

9962

1

10 W

. Jul

ian

St.

C4

$$A

Th

e S

pare

tim

e

Nea

polit

an s

tyle

piz

zas

and

and

cont

empo

-ra

ry li

ght b

ar fa

re. C

raft

beer

and

alc

hem

ic

cock

tails

ser

ved

in a

con

tem

pora

ry s

ettin

g.

M-W

: 5pm

-12a

m, T

h-Sa

: 5pm

-3am

36 M

LK Jr

. Blv

d.

$C

1A

Su

bd

ogs

Ho

tdo

gge

ry

Gou

rmet

hot

dog

s w

ith lo

ts o

f orig

inal

com

bina

-tio

ns a

nd ta

sty

topp

ings

with

6 k

inds

of m

usta

rd

and

6 ki

nds

of c

hees

e. Sa

lads

and

fala

fel a

lso.

M-S

a: 11

am-9

pm

912.

790-

5050

5

W. B

roug

hton

St.

$D

5

No

ble

Fare

Intim

ate

hist

oric

set

ting.

Men

u fe

atur

es

loca

lly in

spire

d se

lect

ions

with

Eur

opea

n in

fluen

ces.

Tu-T

h: 5

:30p

m-1

0:30

pm,

F-Sa

: 5:3

0pm

-11:

30pm

912.

443.

3210

321

Jeffe

rson

St.

$$I3

A

Old

e P

ink

Ho

use

Wel

l app

oint

ed, h

istor

ical

set

ting.

Exte

nsive

W

ine

List

, Sea

sona

l men

u fe

atur

es s

eafo

od

and

sout

hern

fare

.Su

-M: 5

pm-1

0:30

pm, T

u-T

h: 1

1am

-10:

30pm

F-

Sa: 1

1am

-11p

m

$$$

AC

8

912.

232.

4286

2

3 A

berc

orn

St.

Six

Pe

nce

Pu

b

Casu

al E

nglis

h pu

b w

ith c

lass

ic h

istor

ic s

ettin

g. Eu

rope

an in

fluen

ced

pub

fare

and

spe

cial

ties.

M-T

h: 1

1:30

am-1

2am

, F-S

a: 11

:30a

m-2

am,

Su: 1

1:30

am-

10pm

912.

233.

3156

2

45 B

ull S

t.

$G

6A

Sk

yle

r’s

Re

stau

ran

t

Rela

xed

atm

osph

ere

in th

e do

wns

tairs

of t

he

East

Bay

Inn.

Clas

sic A

mer

ican

cui

sine

mix

ed

with

Asia

n se

lect

ions

as

wel

lM

-F: 1

1am

-3pm

, W-T

h: 6

pm-9

pmF-

Sa: 6

pm-1

0pm

912.

232.

3955

22

5 E

Bay

St.

A$$

C8

Sw

ee

t M

eli

ssa’

s

Loca

l lat

e ni

ght s

pot f

or a

fford

able

piz

za.

Casu

al e

xpre

ss s

ettin

g.

M-S

a: 11

am-u

ntil

$D

5

912.

443.

1622

35

Whi

take

r St

.

Ro

cks

on

th

e R

ive

r

Eleg

ant a

nd e

clec

tic s

ettin

g in

the

Bohe

mia

n H

otel

. Sou

ther

n co

ntem

pora

ry c

uisin

e se

rvin

g br

eakf

ast,

lunc

h, an

d di

nner

.M

-Su:

7am

-10p

m

877

.486

.957

5

10

2 W

. Bay

St.

B5A

$$R

ive

r S

tre

et

Oyst

er

Bar

Casu

al c

lass

ic A

mer

ican

atm

osph

ere.

Larg

e se

lect

ion

of s

eafo

od. R

aw b

ar fe

atur

ing

oyst

ers.

Su-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm

912.

232.

1565

411

E. R

iver

St.

$$B1

1A

Riv

er

Ho

use

Se

afo

od

Expa

nsive

men

u fe

atur

ing

fres

h lo

cal s

eafo

od

and

hom

emad

e br

eads

and

des

sert

s. H

istor

ic

casu

al s

ettin

g.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su

: 11:

30-1

0pm

912

.234

.190

0

1

25 W

. Riv

er S

t.

A$$

A4

Sp

an

ky

’s

Pizz

a ga

lley

and

salo

on. L

arge

men

u al

so

incl

udes

pas

ta, s

alad

s, an

d st

acke

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inal

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fing

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xten

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enu.

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atur

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se

afoo

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26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

H i sto r ic D i st r ictA

Map on pg. 38

42 Well FED

Ca

fes

swee

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aditi

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912.

234.

2433

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ters

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231.

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1900

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232.

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ark

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816.

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lect

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drin

ks

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fare

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233.

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34 B

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912

.239

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ught

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ervin

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riety

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ever

ages

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: 12p

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h: 1

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ni a

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lato

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am-5

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7

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944.

2556

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late

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d sp

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912.

238.

2012

4

2 M

LK Jr

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d.

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1A

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mp

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ght i

ce c

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daes

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341.

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te S

t.G

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233.

4683

3

9 Ba

rnar

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.

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4

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st W

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912.

355.

5555

18

E St

ate

St.

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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 43

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

´

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al e

xpre

ss s

ettin

g. Ec

lect

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ix o

f caf

é st

yle, li

ght,

heal

thy,

and

fres

h fa

re. F

amou

s fo

r ta

cos.

Dai

ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

0pm

Th-

Sa: 5

pm-1

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912.

233.

6044

1 E

. Bro

ught

on S

t.

D6

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Tap

as b

y A

nn

a

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ed a

fter

thei

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andm

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cate

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the

City

Mar

ket.

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e in

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atio

nal

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ctio

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tapa

s an

d lig

ht fa

re s

erve

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casu

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ettin

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m-1

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am-1

1pm

912.

236.

2066

314

W. S

aint

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n St

.

AC

3$

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

aFE

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s Ba

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d.

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tting

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rope

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cafe

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cial

izin

g in

cho

cola

tes.

Sand

wic

h-es

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ads,

fres

hed

bake

d go

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and

mor

e.

M-F

: 7:3

0am

-5:3

0pm

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9am

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0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

FIGHTING THE TYRANNY OF

BLAND MEXICAN FOOD!

VISIT WWW.TACO

ABAJO.COM, OR

ON FACEBOOK

RESTAURANT

BAR POOL HA

LL LIVE MUSI

C

912.480.9050217 1/2 W. BROUGHTON ST.


26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu



Begi

nnin

g of

nex

t lin

e

Map on pg. 38

His

pan

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

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234.

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233.

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231.

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912.

232.

5288

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W. B

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912.

443.

9555

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08 E

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17 1

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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

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353.

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912.

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234.

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rger

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ings

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os, a

nd c

hees

e st

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.

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pm-1

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Am

eric

an L

egio

n Po

st13

5 1

108

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St.

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8B

lue

Tu

rtle

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tro

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al c

onte

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rary

atm

oshp

ere.

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ctic

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d fr

esh

men

u se

lect

ions

are

uni

que

and

varie

d. La

rge

sele

cion

of c

raft

beer

as

wel

l.

M-T

h: 1

1am

-9pm

F-S

a: 11

am-1

0pm

912.

358.

0809

52

00 P

auls

en S

t.

A$$

F8

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

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

Map on pg. 46

48 Well FED

Pe

arl

’s S

altw

ate

r G

rill

Spac

ious

cas

ual w

ater

front

din

ing.

Exte

nsive

m

enu

offe

rs m

any

varie

ties

of s

eafo

od d

ishes

pr

epar

ed in

man

y st

yles

M-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

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pm, S

u:

5pm

-9:3

0pm

912.

352.

8221

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oche

Ave

.

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1A

San

dfl

y B

ar

& G

rill

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al lo

cal s

port

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r at

mos

pher

e. M

enu

incl

udes

sta

ndar

d Am

eric

an b

ar fa

re

M-F

: 11:

30am

-2am

, Sa:

3pm

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, Su:

12

:30p

m-1

2am

912.

354.

8288

736

0 Sk

idaw

ay R

d.

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an

e’s

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ack

M-S

un 1

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912.

354.

3744

67

30 W

ater

s Ave

H8

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ntem

pora

ry c

asua

l set

ting.

Men

u in

clud

es

BBQ

sta

ndar

ds s

peci

aliz

ing

in r

ibs.

Cate

ring

Avai

labl

e.

Sh

ell

Ho

use

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ious

lake

side

setti

ng. S

ervin

g se

afoo

d an

d tr

aditi

onal

sou

ther

n fa

re.

M-S

u: 4

pm-1

0pm

912.

927.

3280

8

Gat

eway

Blv

d.L1

$$A

Naro

bia

’s G

rits

& G

ravy

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ily fr

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ly ca

sual

caf

e th

at s

peci

aliz

es

in b

reak

faas

t and

gra

vy. D

aily

lunc

h sp

ecia

ls,

incl

udin

g la

mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

7am

-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

$B8

Off

Th

e G

rill

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al e

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ss s

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enu

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ns

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ude

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bar

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re w

ith

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ition

al s

ides

.

M-S

a: 11

am-9

pm

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232.

1218

201

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ater

s Ave

.

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rill

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ition

al P

hilly

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eses

teak

s an

d w

ide

varie

ty o

f win

gs. L

arge

sel

ectio

n of

trad

ition

al

casu

al fa

re in

a c

lass

ic A

mer

ican

set

ting.

M-S

a: 11

-9pm

912.

354.

0006

7403

Ski

daw

ay R

d.

$K

10

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r’s

Pla

ce

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lly o

wne

d So

uthe

rn s

oul f

ood

rest

aura

nt.

Spec

ialti

es in

clud

e th

e Bi

zzar

d Si

gnat

ure

Panc

akes

and

Fam

ous

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fed

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r Bu

rger

. (c

ater

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labl

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: 6:3

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: 8am

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180

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ater

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ni

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ak

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eric

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ecia

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aks

with

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er s

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ard

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khou

se

men

u se

lect

ions

.M

-F: 1

1am

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a: 4:

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: 12p

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691.

8748

1

10 E

isen

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er D

r.

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H7

A

Ne

igh

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pres

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234.

5081

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d St

.

B7$

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an

ky

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and

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on. L

arge

men

u al

so

incl

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pas

ta, s

alad

s, an

d st

acke

rs. “

Hom

e of

the

orig

inal

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cken

fing

er.”

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h: 1

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-Sa:

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912

.355

.338

3

3

08 M

all W

ay

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A

Mid

tow

n D

eli

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ss s

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enu

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ctio

ns

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ide

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i, bag

el, b

aker

y se

lect

ions

.

M-S

u: 5

:30a

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0pm

912.

355.

8717

7805

Abe

rcor

n St

.

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Ma

Ran

dy

’s

Men

u in

clud

es tr

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ther

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ul

food

sel

ectio

ns in

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asua

l exp

ress

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ting.

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u: 1

1am

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912.

692.

0036

7

010

Suite

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isen

how

er R

d.

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6

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ort

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ar

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rill

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ts B

ar a

tmos

pher

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lect

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tand

ard

Amer

ican

fare

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ge s

elec

tion

of

beer

and

liqu

or.

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a: 3p

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u: 1

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921.

2269

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n St

.

L4$

A

Sam

my G

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men

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at

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rs s

lider

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t dog

s, sa

lads

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atin

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enu

spec

ials

M-F

: 11a

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pm-9

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a: 11

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6pm

-9pm

912

.238

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8

1710

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rcor

n St

.

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Tro

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g a

varie

ty o

f san

dwic

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plat

tes,

taco

s, bu

rrito

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ith y

our

choi

ce o

f pr

otei

n, ev

en to

fu. L

ots

to c

hoos

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m.

M-S

a: 11

am-9

pm

912.

961.

5545

1231

3 La

rgo

Dr.

Suite

D

$L4

Sm

ok

e S

tati

on

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Q

Real

pit

cook

ed B

BQ. F

eatu

ring

loca

l sea

food

da

ily. C

asua

l atm

osph

ere.

Cate

ring

avai

labl

e.

M-S

u: 1

1am

-9:3

0pm

912.

354.

2524

67

24 W

ater

s Ave

.

A$$

H8

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on

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ct

ic

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lthy

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ek,

Med

iterr

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n, an

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ribbe

an in

fluen

ces.

Feat

ures

a d

aily

swee

t pot

ato

dish

.

M-S

a: 11

am-9

pm

912.

352.

3434

682

5 W

ater

s Ave

.

I8$

A

M-T

h: 1

1:30

am-2

:30p

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-Th:

5pm

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, F-

Sa: 1

1:30

am-2

:30p

m, F

-Sa:

5pm

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m

912.

352.

2233

5

31 S

teph

enso

n A

ve.

To

uca

n C

afe

Casu

al c

olor

ful a

tmos

pher

e. In

tere

stin

g m

enu

sele

ctio

n in

clud

es G

reek

, Car

ibbe

an, a

nd

Amer

ican

influ

ence

s.$$A

H7

Sis

ters

of

the

Ne

w S

ou

th

Trad

ition

al s

oul f

ood.

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hern

cui

sine

serv

ed

cafe

teria

sty

le. C

asua

l exp

ress

set

ting

with

sp

ecia

ls.

M-T

h: 6

am-9

pm, F

-Sa:

6am

-10p

m

912.

355.

2761

260

5 Sk

idaw

ay R

d.

C11

$

Pu

b 2

9

Casu

al lo

cal f

eel. A

ssor

tmen

t of p

izza

s, Am

eri-

can,

and

Med

iterr

anea

n se

lect

ions

. Am

ple

draf

t bee

r se

lect

ions

as

wel

l.

M-S

a: 11

:30a

m-3

pm

Su: 1

2pm

-2am

912.

358.

0670

5

200

Paul

sen

St.

$$F8

A

Am

Eric

An

BBQ

, Sou

ther

n, S

eafo

od,

Burg

ers,

Sand

wic

hes,

etc.

So

l R

est

au

ran

t

Spic

e Fu

sion

feat

urin

g a

la c

arte

taco

s, fla

ts,

and

mor

e. Ve

geta

rian

and

Vega

n fr

iend

ly.

Artis

an li

quor

s, m

agar

itas,

moj

itos.

Tu-S

a: 11

am-3

pm, 5

pm-u

ntil

912.

232.

1874

161

1 H

aber

sham

St.

B8$-

$$A


26 Well FED

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

Fin

e D

inin

g

Map on pg. 46

PRICE$

$$$$$



Children’s Menu



Ca

Fes

swee

ts

Bak

erie

s

eth

niC

Indi

an, M

edite

rran

ean,

M

iddl

e Ea

ster

n, e

tc.

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Well FED 49

Bac

k i

n t

he

Day

Bak

ery

Artis

an b

aker

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Foo

die

dest

inat

ion

serv

ing

lunc

h, de

sser

ts, c

offe

e, es

pres

so, a

nd A

mer

i-ca

n/Ita

lian

brea

ds. F

ree

wifi

.

Tu-S

a: 8a

m-5

pm, C

lose

d: S

u &

M

912.

495.

9292

24

03 B

ull S

tree

t

B7$

Sh

ak

e I

t U

p

Hea

lthy

frui

t sm

ooth

ies,

prot

ein

shak

es,

ener

gy s

hake

s or

mak

e yo

ur o

wn.

Casu

al

expr

ess

setti

ng a

djac

ent t

o G

iorg

ios’s

Del

i.

912

.352

.845

5

71

5 M

all B

lvd.

$J7

M-S

a: 8a

m-9

pm, S

u: 1

2pm

-4pm

Un

forg

ett

ab

le B

ak

ery

& D

eli

Clas

sic, c

asua

l, exp

ress

take

out.

Cust

om

bake

ry, s

peci

aliz

ing

in c

akes

and

des

erts

with

lig

ht lu

nch

offe

rings

.

M-F

: 9am

-6pm

, Sa:

9am

-3pm

912.

355.

6160

2

38 E

isen

how

er D

r.

H7

$

Al

Sal

aam

De

li

Casu

al e

xpre

ss s

ettin

g. M

iddl

e Ea

ster

n fa

re w

ith tr

aditi

onal

del

i sel

ectio

ns.

M-S

a: 11

am-8

pm

912

.447

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0

2

311

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ersh

am S

t.

$C

8

Fo

xy L

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clec

tic c

afe

and

prin

t gal

lery

. Se

lect

ions

incl

ude

loca

lly r

oast

ed c

offe

e an

d Te

x-M

ex in

spire

d lig

htfa

re w

ith fr

esh

past

ries.

Larg

e ou

tdoo

r pa

tio a

nd li

ve m

usic

.M

-Sa:

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-11p

m91

2.40

1.05

43

191

9 Bu

ll St

.

$B8

Sw

ee

t S

pic

e

Trad

ition

al C

arib

bean

and

Sou

l foo

d di

shes

se

rved

in a

cas

ual e

xpre

ss s

ettin

g. N

ice

sele

c-tio

n of

Vege

taria

n an

d se

afoo

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shes

as

wel

l.

M-T

h: 1

1am

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, F-S

a: 11

am-9

pm91

2.33

5.81

46

5515

Wat

ers A

ve.

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8

Tro

y M

ed

ite

rran

ean

Cu

isin

e

Auth

entic

Med

iterr

anea

n cu

isine

in a

ca

sual

set

ting.

Nig

htly

food

and

drin

k sp

ecia

ls, in

clud

ing

win

es.

M-S

u: 1

1-10

pm91

2.92

1.51

17

105

10 A

berc

orn

St.

K5

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On

e L

ove

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entic

Jam

aica

n m

enu

incl

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jerk

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fish,

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goat

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kday

lunc

h sp

ecia

ls.

Expr

ess

and

casu

al s

ettin

g.

M-T

h: 1

1am

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, F-S

a: 11

am-9

pm

912.

352.

4855

1

100

Eise

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er D

r.

$H

8

Oge

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ee

Riv

er

Co

ffe

e C

o.

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wne

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at o

ffers

a la

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varie

ty

of c

offe

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refr

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ents

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l as

light

fa

re in

clud

ing

burg

ers,

sand

wic

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soup

s, sa

lads

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cus

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pan

inis

.M

-F: 7

am-7

pm, S

a: 8a

m-6

pm

912.

354.

7420

451

7 H

aber

sham

St.

E8$

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De

sse

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that

spe

cial

izes

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m

cook

ies,

cupc

akes

, che

esec

akes

and

mor

e.

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: 12p

m-6

pm

912.

655.

3844

5

224

Skid

away

Rd.

$-$$

G10

Pak

wan

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e se

lect

ion

of tr

aditi

onal

Indi

an fa

re,

incl

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g sp

ecia

l off

the

men

u re

ques

ts.

Hoo

kahs

ava

iabl

e on

pat

io. C

asua

l sp

acio

us s

ettin

g.M

-Su:

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30am

-10p

m

912.

349.

4261

7

102

Abe

rcor

n St

.

$H

7

Tw

o S

mart

Co

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iona

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cial

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coo

kies

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cre

atio

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spec

ial o

rder

ava

ilabl

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-F: 1

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-5pm

912.

353-

2253

6512

Whi

te B

luff

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cen

zo’s

Piz

za

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al d

inin

g w

ith e

xten

sive

men

u in

clud

ing:

spec

ialty

piz

zas,

calz

ones

, Str

ombo

li, ho

agie

s, w

ings

, sal

ads

and

past

as.

M-S

a: 11

:30a

m-9

:30p

m

912.

921.

7800

1

2417

Whi

te B

luff

Rd.

N5

$$

All

yan

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s

Trad

ition

al P

izze

ria w

ith a

var

iety

of f

resh

sp

ecia

lty p

izza

s, w

ings

, sal

ads,

and

mor

e. To

ns

of s

peci

als

to c

hoos

e fro

m.

M-F

r: 4p

m-1

0pm

, Sa:

12pm

-10p

m,

Su: 4

pm-9

pm91

2-92

0-90

99 2

05 M

ontg

omer

y C

ross

Rd.

J7$$

Be

lla’

s It

alia

n C

afe

Ope

n 17

yea

rs. W

inne

r of

num

erou

s aw

ards

. Se

rves

trad

ition

al d

ishes

alo

ng w

ith p

izza

, pa

nini

, and

Ital

ian

rotis

serie

chi

cken

.M

-F: 1

1:30

-2pm

, M-T

h: 5

pm-9

pm,

F-

Sa: 5

pm-1

0pm

, Su:

5pm

-8pm

912.

354.

4005

4

420

Hab

ersh

am S

t.

$$E8

A

Jers

ey

’s P

izza

Pizz

a pa

rlor

setti

ng. N

ew Je

rsey

Sty

le P

izza

by

the

slice

at l

unch

with

ext

ende

d di

nner

men

u se

lect

ions

.M

-Th:

11a

m-9

pm, F

: 11a

m-1

0pm

,

Sa

: 12p

m-9

pm, S

u: 4

-9pm

912.

354.

2356

482

7 W

ater

s Ave

.

$$F9

Marc

o’s

Piz

za

Larg

e se

lect

ion

of s

peci

alty

piz

zas,

hot s

ubs,

win

gs, e

tc. E

xpre

ss c

asua

l set

ting.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m,

Su: 1

2pm

-10p

m

912.

349.

6960

4

521

Hab

ersh

am S

t.

D8

$$

Tas

te o

f In

dia

Trad

ition

al In

dian

sel

ectio

ns s

erve

d in

wel

l de

cora

ted

atm

osph

ere.

Wid

e m

enu

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peci

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349.

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351.

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8

A


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Asi

An

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

Hir

an

o’s

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al e

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ss s

ettin

g. M

enu

incl

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trad

i-tio

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apan

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sush

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achi

, an

d te

riyak

i.M

-Th:

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m-9

pm, F

-Sa

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u:

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961.

0770

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.

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Tha

i cui

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l ap

poin

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intim

ate

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osph

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ly lu

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spec

ials

.M

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, M-T

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pm-1

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11pm

, Sa:

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691.

2080

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an

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city

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ne. H

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, bak

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, an

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mbo

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ine

in o

r ca

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u: 1

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, Th-

Fr: 1

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912.

201.

3541

551

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.

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8

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e se

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osph

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a: 10

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912.

920.

7273

14

9 E.

Mon

tgom

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Cro

ss R

d

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yo

to E

xp

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al e

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ss s

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aditi

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Japa

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enu

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ctio

ns.

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h: 1

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:30-

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912.

353.

9281

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.

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236.

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.

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: 11:

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355.

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692.

1394

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r

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7

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353.

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352.

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pher

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353.

9281

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.

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-Th:

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a: 4:

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355.

9800

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aily

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-Th:

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691.

0330

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912.

354.

3420

1801

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icto

ry D

r.

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ushi

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9:30

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354.

6111

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ing

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912.

927.

8599

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n St

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912.

303.

0555

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achi

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ual s

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g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

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m

912.

352.

3838

764

0 A

berc

orn

St.

$$I7

A

50 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

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pm, M

-Th:

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920.

5504

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n St

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clec

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enu

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355.

0321

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inne

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est S

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r 13

con

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-F: 1

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912.

303.

0141

11

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r.

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920.

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0704

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-Sa:

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927.

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356.

1800

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234.

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C11

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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

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rger

s, Sa

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iche

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ran

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786.

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oil, a

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484.

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day

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912.

786.

6109

161

3 St

rand

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w c

ount

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oil. L

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port

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-Th:

11-

10pm

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a: 11

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: 12-

10pm

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u: 1

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786.

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ome

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nch

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peci

als.

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912.

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st a

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: 4pm

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read

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912.

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.

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-Su:

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912.

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30am

-9pm

912.

472.

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.

AI1

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Well FED 65

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$$$



Children’s Menu


Vegetarian Options

Am

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An

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912.

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912.

897.

2009

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am-6

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912.

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912.

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912.

898.

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912.

897.

4026

119

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912.

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897.

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912.

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-F: 1

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912.

898.

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J

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Bar Guide

the

to savannah & the islands pg. 60

A Thai Iced-Tea fromPJ Thai Cuisine in downtown Savannah

Drink

2 Victoria / MexicoVictoria is a medium-bodied Vienna-

style lager, with a rich amber color and

toasted malt character, which is balanced

with a smooth, crisp finish and low to mild hop

aroma. Unlike many other popular Mexican brews, this beer is best served without a lime.

Victoria was produced for the first time in 1865. The brewery and brand were acquired by Grupo Modelo in 1935, making Victoria Mexico’s oldest beer brand and is now considered the brand that most reflects the Mexican tradition of Grupo Modelo. It was not exported into the US (at least not legally) until 2010

3 Kingfisher / IndiaPremium pale lager, Very light both in color and taste.

Nice bitterness and slight sweetness. Light yellow with a white head that diminishes quickly. The world’s best selling Indian beer. Started as five small breweries in south India dating back to 1857; then combined to form United Breweries Ltd in 1915 by Scottsman Thomas Leishman. I t

soon became a favorite beer of not only locals but also British troops. Found in over 55 countries and first imported to US in 1983. Eventually demand grew to point where beer had to be produced

in America under license from Kingfisher by Mendocino Brewing Company to the

Kingfisher specifications.

1Singha / Thailand(Correctly pronounced Sing, but commonly as Sing-

Ha) Premium lager with a full body brewed with 100%

Barley malt with a distinctively strong hop character.

Founded in 1933 and brewed by Boon Rawd Brewery Co. LTD, the first ever brewery in Thailand. Boon Rawd is the only brewery to be granted royal permission to use the Garuda, a symbol of Thailand’s royal family, which can be found on the neck of each bottle. Their namesake and logo come from a mystical lion, commonly found in ancient Hindu and Thai stories. The Singha lion represents a strong and benevolent power.

1 2 3

4 5 6

Want to learn more? Visit Habersham Beverate Warehouse at Southside: 7927 Abercorn St. / 912.961.6744 Midtown: 4618 Habersham St. / 912.354.6477, or online at www.habershambeverage.com.

4Tusker / KenyaAnother American style pale lager; Tusker has a

balanced flavor with low sweetness, full body and moderate

bitterness. Made with locally sourced ingredients from Africa, including: Malt from the Savannah and Massai Mara; Springwater from the Aberdare Mountains; Locally propagated yeast; Cornstarch from a local Kenyan company; And sugar from West Kenya.

Renamed Tusker after co-founder of Kenya Breweries Ltd, George Hurst was killed by an elephant during a hunting expedition in 1932. The slogan “Bia Yangu, Nchi Yangu”, means “My Beer, My Country” in Swahili.

5Hitachino Nest White / JapanHitachino White is a mildly hopped Belgian style

beer with notes of coriander, orange peel, and nutmeg.

The brewery was founded in 1823 by Kiuchi Gihei, the leader of Kounosu Village. Kiuchi was in charge of collecting rice from farmers as land taxes for the ruling Tokugawa family. What originally started as a sake brewery that used the leftover rice stocks from tax collection, Kiuchi Brewery really started brewing beer in 1996, while still continuing to follow the same traditional high quality brewing methods they used for their sake over a hundred years earlier.

6Tsingtao / China(pronounced Ching-Dow)

Crisp, clean and slightly malty flavor with a slightly nutty

sweet taste. Made from all-natural ingredients that include: domestically grown hops, barley, and spring water from Laoshan mountains.

Founded in 1903 by German and British merchants in the German colony of Tsingtao (present day Qingdao), in China. The brewery still uses the same European brewing method and original yeast that was transported over from Germany more than a hundred years ago. Tsingtao is now sold in 62 countries around the world and is the #1 consumer product exported from China. That’s right, of all the consumer products this massive country produces, more than toys, more than electronics, more than any item you can read the label of in your home: it’s a beer that tops them all. We would like to thank Michael Cillo, beer manager at

the Abercorn location, and all of Habersham Beverage

Warehouse for their assistance with putting

together this great cross-section

of international beers. Along with

one of the largest selections of

domestic and import brews,

spirits, and wines, all the beers

mentioned in this article

can be found at either

of their two locations

listed above.


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

Facebook or shoot an email to [email protected]

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Wilm

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con

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for

the

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mpl

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curr

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listin

gs. H

owev

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e co

uld

alw

ays

use

YOU

R

help

! If

you

find

that

you

r fa

vori

te e

stab

lishm

ent

is n

ot l

iste

d or

ne

eds

corr

ectio

n, p

leas

e co

ntac

t us

. All

emai

ls r

egar

ding

add

ition

s an

d co

rrec

tions

will

aut

omat

ical

ly b

e en

tere

d in

a m

onth

ly d

raw

ing

to r

ecei

ve a

Fre

e G

ift C

ertifi

cate

to

a re

stau

rant

of

our

choi

ce.

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se e

mai

l all

subm

issi

ons

to: g

uid

e@

we

llfe

dsa

van

nah

.co

m

To

Bu

sin

ess

Ow

ne

rs:

Li

stin

gs in

the

Din

ing

and

Bar

Gui

de a

re a

lway

s 10

0% F

REE

. If

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ld li

ke t

o be

incl

uded

, ple

ase

call,

fax,

or

emai

l with

you

r in

form

atio

n to

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e yo

ur li

stin

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prin

t in

corr

ect

info

rmat

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pdat

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wou

ld b

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py t

o up

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you

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s co

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t Wel

l FED

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em

ail a

t: gu

ide

@w

ell

fed

savan

nah

.co

m

62 Well FED

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