well fed savannah september 2011

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

MAPS Details

Descriptions

OVER300LISTINGS

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RECYCLING in Savannah 101

Nutrition Basics & Tips

FALL Gardening

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SAVANNAH OCTOBER 22nd,2011

FESTIVAL

Contents September 2011

Maps. Details.

Descriptions.

New Listings

pg. 36

Bar Guideth

e

FeeDGardening Fall gardening practices and preparation.

Recycle Savannah The what, where, and how of basic recycling in Savannah.

The Pyramid Goes Practical An introduction to the food pyramid’s replacement : My Plate.

12

18

15

eat

DrinkWine a beginner’s guide to classic wines and how to enjoy them in new ways.

58

pg. 60

Nutrition Dr. Hargrove of the Holistic Health Center, shares her tips for practical family nutrition.

21

The Well FED Pet 21 Things NOT to feed your pet.

25

Casserole Queens Sandy and Crystal show us how to “Put some lovin’ in your oven”. Plus-recipe for World’s Greatest chicken pot pie & your chance to win a copy of The Casserole Queens Cookbook!

30

Dining Guide

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08 | Volume 1 Issue 11 | 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

In this back to school edition, we’re taking all of our readers back to the fundamentals of living a well fed and sustainable life. From Fall gardening techniques with Kelly, to picking a great wine, we’ve got you covered.

We’re going back to the basics and rebuilding the pyramids at the same time! Jen Drey breaks down the new food group guidlines and Sabina Cushing gives us a wealth of information on how to properly recycle, here in Savannah.

It’s been almost a year since our first issue and it was in that very first issue, in half black and white, that we released our A to Z guide on what not to feed your pet. We have decided to reprint this essential guide for all our pet loving readers out there.

Speaking of pets, Well FED is partnering with the Humane Society for the next couple months to help them raise money and meet their goal of getting 1,000 pets adopted by October 31st. We hope that you all join us in this endeavor and spread the word! We also invite you to come out to several fundraising events taking place. See the Well FED Pet section, starting on page 24 to learn more and also be sure to visit our website: www.wellfedsavannah.com, then click on the Community tab, to stay up to date on more local events as they arise.

There is one event in particular that you will surely not want to miss: Well FED is partnering with the Center for Science in the Public Interest and dozens of local advocacy groups, non-profit organizations, business, and concerned citizens to hold The First Annual Food Day Festival in Savannah! (See page 5) The festival is not until October 22nd and the national Food Day is on October 24th, but we simply couldn’t wait to tell you about it! Be sure to visit our website for updates on what is sure to be one of Savannah’s largest celebrations aimed at raising awareness for healthy and sustainable food systems.

Fall, in our fair city, always brings with it much activities and great things to enjoy. We hope that you make time on your calendar to include some of these great events that are not only fun, but just as importantly, for a good cause.

Publisher's dish

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

Publisher Rene Teran

Contributing Writers Kelly LockamyJen DreySabina CushingDr. Tassie HargroveCrystal CookSandy PollockJason Restivo

Creative DirectorWhitney Johnson

Contributing Artists M’Elena HolderMurphy Basore Roque JeanKatelan Cunningham

DistributionBryson JohnsonSarah ShattlsDavid Wanzie

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

[email protected]

Consulting EditorJessica Leigh Lebos

acebook!Follow us on

Contributing PhotographersWilliam ChambersBen FinkKelly LockamyGJPhoto© (Cover)

The Fundamentals of being well fed...

Accounts Jennifer Restivo Christine ConawayBen Mattern

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

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> Photo: Glass recycling bin at the Resource Conservation Education Center on Eisenhower Drive. Learn more about recycling in Savannah on page 15.

If your garden looks anything like mine, you’ll see very tired tomato plants, squash, pole beans, watermelon and cucumber vines starting to die back. The peppers and eggplants are still cranking it out, there’s an overwhelming amount of Malabar spinach and amaranth greens, and the second crops of okra and squash are just now ready to pick. Also the perennial crops of blackberry and strawberry could use some attention. This season is a busier time of year than spring with perennial maintenance. There’s summer clean-out, summer succession planting and fall/winter planting. So let’s organize our thoughts and take it step by step. Step one is to assess your remaining summer garden. Add to the compost bin what is no longer producing. Any summer plants that look like they’d revive with a little attention, side dress or soil drench with liquid fertilizer - my cucumbers, eggplants, peppers and squash fall into this category. Second step- look at the empty spaces that have opened up in your garden; decide if you want another round of summer veggies, or if you want to start your fall and winter plantings instead. You can go either way this time of year. If replanting summer crops, make sure they are harvestable within the next 8-10 weeks. Plant your succession crop in spots that previously grew an entirely different family of plants. Thirdly- know our climate. Officially, our first frost date is around November 15th , but it’s often later with the climate changing. Our climate zone has changed from a solid 8 when I moved here 32 years ago, to 8b. Now most of the eastern side of Savannah is a 9 which has a frost date of December 1st. Look at the summer veggie seed packs and make sure the labeled “days-to-maturity” give you time to harvest a crop before the cold nights make the blossoms drop before fruit set. If planting seedlings, you don’t need to worry as much about length of growing season since you’ll have a 4-6 week start already.

gardeningfall

My thornless blackberry canes must be six to eight feet long! Sure wish I’d tended to them right after harvest, but alas, too many competing things to be tended to. The old canes of the blackberry can be cut out and prune back the long canes of this year’s growth to 6 side shoots per cane. Pruning out the old canes keeps productivity high and disease opportunities low, allowing new growth to produce berries next spring. Fruit trees are either pruned right after harvest or while still dormant in the spring. The best time to plant trees is in the fall. They will have time to acclimate to their new environment before the dormancy of winter, yet not have to endure the heat and drought of summer. Also, winter is the time that trees put energy into building root structure, so they’ll be better established by the time harsh summer conditions come around. Winter time is the fruiting season for citrus. When planting pinch off most or all of the buds the first year allowing more energy to go into root development. This helps them get better established in their first year in the ground. So don your sunhat, use sunscreen, drink plenty of water and get to work! There’s the ease of the winter garden ahead- weeds grow slow, the sun is a welcome companion and watering is less of a concern. And please continue to enjoy and share the harvest of your labor!

Well FED 14

Twyla at Victory Feed and Seed has seedlings for both summer and fall plants, as well as organic seeds and amendments. I recommend direct seeding the following fast growing crops: green beans, cucumber, squash, and also carrots and beets, not because they’re fast, but because they can take cold weather. Plant successions of arugula, radish and lettuce as they are both fast growing and cold weather tolerant. Buy seedlings of tomato, peppers, and any summer crop you want to get a head-start with. If you don’t replant a summer crop, cool weather crops can be started in-ground or in trays now to be planted out later when summer crops are cleared out. Alternatively, seed and feed stores will be carrying fall/winter seedlings through November or so. Seed-potatoes can be laid on trays in cool dark places to grow their “eyes” out. They can be planted in October, either in-ground, straw bales, paper feed bags, mulch piles. This could be an article in itself. Perennial foods such as berries and fruits have flourished in my garden this year. The strawberries have taken over one corner of the garden, spilling out everywhere. The mamma plants need to be thinned and cut back to the crowns, fertilized and mulched. The daughters (runners) will be thinned and transplanted to new quarters. The mammas are good for three years of productivity, after that they get pulled and composted. Their bed will be rotated into production with another crop, and new beds made for the daughters they produced each year. It’s a good idea to make a marker with the date or keep a journal when you plant the runners. In this way you’ll know when it’s time to rotate that bed to another crop and by your third year, you’ll always have three generations of strawberries. The blooms should be pinched off the one year old bed which allows them to bloom and produce with the highest yield the second year. After the third year of harvest they should be tilled or composted. Don’t plant strawberries in the same beds where they’ve grown previously and keep them well apart from the solanacea family (tomatoes, peppers, potatoes) as they share many of the same diseases. Here in the Deep South, fall is a great time to establish a strawberry bed. Find a friend who has a bed and I’ll bet you can get all the free runners you care to plant.

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Even though the City of Savannah started its residential curbside recycling pick-up service in 2009, it seems that most residents are still perplexed as to exactly what goes in the black landfill bin, and what is considered a “recyclable”. (If you don’t already have a bin with a yellow lid, request (or demand) one from your landlord, or contact the city sanitation department at 651-6579). Unfortunately, residents of the rest of Chatham Co. and businesses statewide still have much more limited options. While the city may be able to arrange recycle pick-up for SOME businesses from the few alleyways that house community dumpsters around town, the more plausible way to deal with commercial waste is to hire a private collector to pick up the recyclables, or, drive it (already separated, residential only) to participating drop-off locations (and not all sites collect the same materials). Even though figuring out the best way to ultimately deal with all of your waste responsibly may take a bit of research at first, it is easy to get started!

RECYCLE SavannahThese days, ecological awareness is no longer a fashion choice or lifestyle preference, but an urgent demand upon every one of us to step it up and get with the program. As the seconds tick by, the call to arms to become better stewards of our Earth is especially dire: expensive landfills are filling up at alarming rates, as most of us are still “tossing out” the “garbage” without a second thought. And contrary to popular belief, it is never too late. But this behavior must drastically change within each of us, immediately. Quite simply because:

THIS IS NOT OK.

Below is a list of what goes into our curbside recycle bin (YELLOW LID):• clean glass bottles and jars (without lids)• clean hard plastic bottles/containers (Must be

numbered 1-7) *• dry mixed paper including junk mail, computer

• all plastics #1-7• plastic bags (marked

with a number)• Styrofoam• scrap metal• clothing/shoes/

eyeglasses• automotive parts/tires/

oil• electronics/computers/

appliances/cords• cell phones• ink cartridges• furniture

The following items are accepted at various drop-off locations, are potentially re-usable, or really should be diverted elsewhere.(See our online recycling resource list on our facebook page or www.wellfedsavannah.com)

In any case, these items should not - or need not - go into the landfill:

• wood• yardwaste• any batteries• CFL lightbulbs• cans of paint or other

hazardous liquids/chemicals

• any reusable household items

• food scraps• cooking oil• paper milk/juice

cartons

By S. Cushing

• paper, newspaper, catalogs, paperback books• dry cardboard boxes (flattened)• dry paperboard/pasteboard (like cereal boxes)• empty metal cans, any kind

-More on next page.

Take care before tossing your recyclables into that bin though; TOO MANY CONTAMINANTS CAN SPOIL THE WHOLE EFFORT. Empty and rinse out all containers! Food scraps, plastic bags, yard waste, or anything else not on the bin list must NOT go into it.

Paint: This is a tough one if you don’t want to wait for Earth Day drop-off once a year…some local paint business may take old paint for recycling, and The Restore on Victory Drive/Habitat For Humanity takes only unopened cans of paint. Perhaps donating leftovers to a school project, or using it up yourself is the best idea! Empy [latex] paint cans can be taken to participating drop-off locations.

tires: Not only is it hazardous to dump your old tires in the landfill, it’s illegal. For a small fee your responsible neighborhood auto shop will take them.

styrofoaM: Virtually non-recyclable and toxic. Most Publix Markets have an outside bin for clean foam food trays and egg cartons; but further research is needed to determine how they are ultimately processed, and if they would take other types of foam. Personally, I just say “no” to purchasing Styrofoam, and let my local businesses know that I won’t use it!

Plastic shoPPing bags (#2s): These nefarious little menaces are a total strain on our ecosystem, polluting waterways and harming marine life, and literally choking up the landfills, as it is estimated that almost all of the hundreds of thousands of plastic bags used PER SECOND in the US are ultimately discarded. Many cities are banning them altogether. Publix Markets do have a bin for recycling those # 2 bags, but better yet? Don’t accept plastic bags at all. Bring your own, or, if you must, choose paper.

e l e c t r o n i c s / a P P l i a n c e s /batteries: There are many drop off opportunities for all things electric, including cords and DVDs too. The Resource Conservation Education Center on Eisenhower Dr. (near Waters Ave.) for one, takes computers, cords, microwaves, TVs, batteries, cell phones, printer cartridges and eyeglasses. Just separate them, and drive through. It couldn’t be easier. (There is a small fee for some of the larger items like big screen TVs). Stores like Office Depot and Radio Shack usually take things like batteries and printer ink cartridges. Office Depot even has a program which takes your discarded electronics for a small fee.

furniture, books or any still-useable iteMs: Goodwill it! This is one of the best places for your unwanteds. Any time you head to the Southside, bring a box of your old stuff (that is still usable) and drop it off to the Goodwill on Sallie Mood Dr., or the Humane Society across the street. Make your trash someone else’s treasure! (And, it’s a write off).

coMPact fluorescent lightbulbs: Home Depot has a drop box for these (just place unbroken into a plastic bag). These, like batteries, are considered a hazardous material and are not to be put into the trash.

Alas, the rest of our waste often end up as landfill, but even this doesn’t have to! Items like mirrors, window glass, broken glass, ceramics, drinkware, soft unmarked plastic (like cellophane), plastic lids, and other difficult items could always be re-used in other creative ways, and there are occasional markets for odd materials, so be creative and research it!

food waste: Probably one of the biggest contributors to greenhouse gasses from landfill sites, food scraps should be composted, period. Also, compostable paper and other natural materials. Contact Savannah Urban Garden Alliance for more info on how to do this.

yard waste: This is to be put in large brown paper yard waste bags only (no plastic) and will be picked up curbside on the same day as your regular trash. (See your city’s web page for details).

Researching how each of these special needs items can be processed may require a little online research for your specific area. Here are some examples:

BUYER BEWARE: At this time, a glut for plastics #3-7 is likely, as there is not a good market for re-purposing these materials in this region yet. The conscientious consumer is advised simply to avoid purchasing these types of plastics in general, until further notice.

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Take the Time toBy Dr. Tassie Hargrove

Getting ready for school, shopping for book bags, school uniforms and lunch boxes. As a doctor, I know how important a nutritious breakfast and lunch is to our kids. But I still struggle like every other parent to find balance between real foods and convenience foods for my kids and family. We truly are what we eat. The professional surfer Laird Hamilton once said, “You eat potato chips, you’re going to perform like a potato chip.” How do we expect our kids to perform at their best, pay attention, learn, sit still when they eat Pop Tarts for breakfast?

Even when we think we’re doing right by our kids, we still need to pay close attention. Case and point: check the sugar grams in a “healthy cereal bar” or a package of instant maple oatmeal—it’s as much as cookies or candy!

Most American breakfasts are centered on carbohydrates like cereal, grits, toast or oatmeal (or those darn Pop Tarts!) These may be great for quick energy, but if they are not paired with a protein like eggs, turkey bacon, yogurt or cheese, our kids will be drained and zoned before they even get off the bus.

But let’s get real. Who has time to cook a full breakfast AND pack book bags, walk the dog, make lunches, pack snacks, get the kids to school and yourself to work on time?!

My solution was to start my daughter on smoothies when she was really young. She was not a great eater, and I found that I could feed her a fruit smoothie packed with protein, vitamins, minerals and sometimes even immune boosters. And she thought she was getting a treat! Home run! (Find my smoothie recipe at hhcofsavannah.com.)

By now we are on to the mid-morning. The kids have been engaging their brains for a couple of hours (we hope.) Brains use a surprising amount of glucose (blood sugar), and some of my kids’ teachers allow a morning snack. Again, I try to pack protein, like string cheese, nuts or nut butters. I have looked for healthy granola bars—but when the sugar grams are higher than the protein, I pretty much consider it a candy bar. When I am on my game, I make my own homemade protein/granola bars (this recipe can also be found at hhcofsavannah.com.)

FYI: Cutters Point coffeeshop in Sandfly has an oatmeal/peanut butter/raisin ball that is a nice alternative to candy masking as granola bars. I really like them, and I’ve noticed some mothers at the swim meets doling out their own homemade versions. The kids were eating them up!

As a parent, you are probably like me.

Feed Kids Right

Now for lunch! Should our kids buy lunch or bring lunch from home? As a nutritionist, I was very interested in what they were serving at my kids’ public elementary school. My first impression was a good one: The lunch was balanced with protein, carbs, fruit and milk.

However, there were only two workers in the whole cafeteria, who basically just reheated these meals with little to no preparation. This means the food was prepared long before it ended up on the kids’ plates. These processed foods are usually less susceptible to early spoilage than fresh food, but they have little nutritional benefit and are typically filled with additives and preservatives.

Far better for our growing kids are lunches comprised of whole foods—foods that are unprocessed and unrefined. Why do we want whole foods instead of processed foods? Because whole foods contain nutrients that are vital for our health like enzymes, fiber, vitamins, minerals, etc. and most processed foods do not. They’re basically just empty calories.

I mostly pack my kids lunches. I strive to pack whole, healthy foods that will be tasty at noon without being heated. Not always easy. Do they eat it all and thank me for it? No, not always. Do I keep trying because their future and current health depends on it? Yes!

We all want what is best for our kids, I don’t care who you are or what country you live in. We can all win if we can work to help our local schools partner with local farmers to make sure all kids have access to healthy, whole foods.

As a doctor and as a mother, I am happy to share what I have found works for me, my family and my patients. If you have any “home run” ideas or suggestions please feel free to post them on our Facebook site. Have a great school year!

Dr. Tassie Hargrove practices at:Holistic Health Center.

912-355-31857037 Hodgson Memorial Drive

www.hhcofsavannah.com

“... Make sure all kids have access to healthy, whole foods”

•1 scoop of protein powder •1 ripe banana •1 cup unsweetened almond milk •1/2 cup of ice •Fruit (your preference) •Tablespoon natural peanut butter or unsweetened cocoa powder (optional) Combine ingredients in blender and process until smooth!

Dr. Tassie’s Healthy Fruit Smoothie Recipe:

Well FED 19

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Maybe it was the less-than-straight-forward design that asked us to convert a triangular chart into a day’s worth of

eating. Or, maybe after seeing some version of it for nearly two decades, we had learned to look right past it. Perhaps many of us had just lost faith in it given the obesity epidemic that surrounds us.

Whatever it was, it had become pretty clear that the federal government’s former food group symbol, commonly referred to as “the food pyramid,” was not curbing many people’s appetites for the wrong types of foods.

The government’s former pyramid-style food guidelines needed a fresh look. The result was the new MyPlate food group symbol launched in June, now complete with a series of interactive online tools.

The more aesthetically pleasing MyPlate provides a simple image of, rather obviously, a plate. The plate is divided into four labeled sections—vegetables, fruits, grains and protein. It also has a spot above the plate for dairy. The graphic clearly indicates that vegetables should be the major component of every meal. Together, vegetables and fruits make up half of the plate, while grains and proteins make up the other half of the plate in nearly equal portions. The simplified appearance allows users to look at their food choices one meal at a time, which is hopefully less daunting than the full day of eating that the former food pyramids tried to pack into one chart.

Catherine Compton, a nutritional coach at West Rehab & Sports Medicine in Savannah, said about the new graphic:

The PyraMidGoes PracTical

Beyond having a simplified appearance, MyPlate also updates some of the information included on the former pyramid. One subtle change is that the names of the groups were modified to be less limiting. The former “milk group” is now the “dairy group,” and the former “meat and beans group” is now the “protein group.”

Overall, the latest advice is a huge improvement over the pyramid, particularly the added emphasis on vegetables and fruits, Compton said.

However, the MyPlate graphic is merely an icon and does not include any specifics on the federal government’s recommended servings per day for each of the food categories. The underlying goal is that the graphic will compel users to create a healthy plate and then seek more information on how to do that, according to a U.S. Department of Agriculture statement released when the program launched.

-Continued on next page.

By Jennifer L. Drey

“There could be definite improvements, but overall [MyPlate] sends a good message and is easy to quickly visualize and duplicate any time you sit down for a meal that you need to include all of the food groups represented,”

The New Food Group symbol, MyPlateDivided into 5 sections: Fruits, Vegetables, Protein, Grains, and Dairy.

Well FED 21

That’s where the interactive tools on the USDA’s MyPlate webpage (www.choosemyplate.gov) come in. The website allows users to create a personalized food plan based on their age, sex, height, weight and level of physical activity. Using the personal information provided, the site will present the user with specific intake amounts to try to achieve in each food group. Grains and protein amounts are provided in ounces, while the fruit, vegetable and dairy totals are given in cups. Specific tips for increasing consumption are offered for each food category.

To create a personalized plan, go to www.choosemyplate.gov and click “Interactive Tools,” which is in the top column on the left. The first choice on the next page is “Daily Food Plan.”

Digging a little deeper by clicking on the “Food Groups” link on the MyPlate website also leads to definitions for each food group, which have been updated to include some particularly useful information, Compton said. For example, the protein group now highlights seafood and beans as good sources of protein.

At the same time, Compton believes the information surrounding MyPlate could be more comprehensive. For one thing, the graphic and related information fail to advise users to avoid high-mercury and over-fished varieties of seafood. There’s also no mention of the potential health benefits of grass-fed meat or organic produce. Nor does the information discuss Omega 3’s, which are the “good” fats, she noted.

The homepage of the website does provide tips that urge users to make at least half of their grains be whole grains and to switch to fat-free or low-fat milk. It also suggests choosing lower-sodium foods and drinking water instead of sugary drinks.

The advice—as well as all of the information included on the MyPlate icon itself— stems from the basic messages included in the federal government’s 2010 Dietary Guidelines for Americans, launched in January of this year.

Over the next few years, the USDA will work with First Lady Michelle Obama’s Let’s Move! Initiative and public and private partners to promote MyPlate its related online resources, the agency said in June.

Still, MyPlate relies on its users taking a proactive approach to get the full benefits. Will it work? Will consumers seek out the additional information necessary to maximize MyPlate? It’s definitely too early to know. But it is good to see that the tools are out there, free of charge, for those who choose to use them.

Create your Personalized Plan

go online

www.choosemyplate.gov

CliCk

Interactive Tools

VieW your

Daily Food Plan

learn more about

Food Groups

1992 (above left) ~ Former Food group Symbols~ 2005 (above right)

In addition to the USDA’s new website, Compton writes a local blog at wellsavannah.com that also

provides nutritional advice.

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excited when you walk in the door, roll

in the mud just after having a bath, or

shred that important document you

left lying on the coffee table. Yet, we still do our

best everyday to ensure their safety, happiness,

and general well-being. In recent issues of Well

FED we have encouraged supplementing your

pet’s everyday diet with some healthy fresh

ingredients such as yogurt, fruits, and veggies.

Be creative when it comes to incorporating

these fresh ingredients into your pet’s diet such

as making frozen “puppy pops” with fresh fruit

or sprinkling pieces of tasty veggies to your

pet’s dry food, but remember that everything

that is generally good for human diets is not

always good for your dog or cat. This list of

things NOT to feed our pet was published in

the very first issue of Well FED but it is still as

important today as it was then. To assist you in

your endeavors to supplement your pet’s diet

with fresh foods, tear out this list of things

NOT to feed your pet and post it on your

fridge, or print it from the online version at

wellfedsavannah.com.

21 THINGS NOT TO FEED YOUR PET

Help Re-Home 1,000 Pets by October 31 Find out how at

www.HumaneSocietySAV.orgOr visit us on Sallie Mood Drive

Homeward Bound

(Or they might end up like Pepe

over here... Just Kidding.)

continued on next page →

rewoofSAVANNAH

SEPT 24 TELFAIR SQUARE 10AM–3PM

This list is for informative purposes only and should not be considered as medical advice. Always consult a veterinarian about your own personal pet’s health and what is safe. If you suspect your pet is poisoned, even if they have not shown any symptoms, contact

the American Society for the Prevention of Cruelty to Animals (ASPCA) Poison Control Center, 24 hours a day, 7 days a week, at: 1-888-426-4435.

THINGS NOT TO FEED YOUR PET

21 an A to Z GUIDE

Any type of alcohol can be poisonous to your pet, cause intoxication, and can cause a

coma or even death.

Alcohol

Can cause GI blockage/ obstruction, or possible

respiratory problems such as breathing, coughing and sneezing.

AprIcot/pEAch/chErry pIts

All parts contain persin, which can lead to vomiting, diarrhea,

mild tremors, and signs of depression.

AvocADo

Affects the central nervous system and can result in

increased breathing and heart rate, hyperactivity, and

restlessness.

cAffEInE/coffEE

Can cause irregular heart rate, hyperactivity, restlessness, diarrhea, vomiting, panting,

muscle tremors, abdominal pain, bloody urine, increased body

temperature, seizures, coma and even death.

chocolAtE

It has been reported that as many as 50% of dogs are lactose

intolerant, leading to severe diarrhea.

DAIry

Can be poisonous and can cause vomiting, diarrhea,

abdominal pain, and kidney damage. You may also notice

your pet become lethargic and have a loss of appetite.

GrApEs/rAIsIns

May cause elevated temperature and increased heart rate, leading

to increased panting, seizures and even death.

hops

Can lead to elevated temperature, vomiting, lethargy, abdominal pain, stiff joints, and

tremors.

mAcADAmIA nUts

Varied effects depending on the food; may include vomiting and

diarrhea.

molDy fooDs

The active ingredient, THC, depresses the nervous system, and may cause vomiting and changes in the heart rate.

mArIjUAnA

There are many different types of mushrooms that may have varied effects also determined by the amount ingested. Effects may include: diarrhea, vomiting,

abdominal pain, liver failure, kidney failure, heart damage,

excessive tearing, drooling, and urination, hyperactivity and in

some cases, hallucinations, seizures, or even death.

mUshrooms

Can cause vomiting and diarrhea.onIons/onIon powDEr

Which are green or have sprouts, including leaves and

stems: Contain solanine glycosides, which interfere with

the digestive, urinary, and central nervous systems. Can lead to: vomiting, diarrhea, abdominal pain, depression, trembling,

paralysis, and even cardiac arrest.

potAtoEs

Can cause problems with the digestive and central nervous

system.

rhUbArb lEAvEs

Ingestion in large quantities can cause an electrolyte imbalance.

sAlt

Contains nicotine, which affects the digestive and nervous

systems. Can result in rapid heartbeat, coma, and even death.

tobAcco

Can cause vomiting and diarrhea, trouble breathing, sneezing, and

coughing.

wAlnUts

Can expand inside your pet after ingestion and result in gas, pain

and possible rupture of the stomach or intestines.

yEAst DoUGh

An artificial sweetener commonly found in candy and chewing gum. Can cause liver

damage and even death.

xylItol

While the tomato itself is not known to be toxic to pets. The green parts (leaves and stems) can cause problems with the

digestive and nervous systems.

tomAto lEAvEs/stEm

26 Well FED

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

www.catnipnbiscuits.com

Maps. Details. Descriptions.

New Listings

pg. 36

Dining Guide

eat> “World’s Greatest chicken pot pie” from The Casserole Queen’s Cookbook.

Join us on Facebook for a chance to win your own copy!

photo Ben Fink © 2011

Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes.

In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners.

An excerpt with recipe from The Casserole Queens

Cookbook:To us, casseroles represent more than just a

delicious and nutritious meal for the family. The also represent a way of life – part of the retro chic brand that defines the Casserole Queens as a business and the two of us as individuals. When we think of the quintessential 1950s homemaker, we have to chuckle. Hurry, ladies! Rush and fluff the pillows, prepare his favorite drink, straighten your hair, and quiet down the kids – your husband is coming home from a hard day at work! Oh, how times have changed. Homemakers may be men or women, and few of us would seek advice on creating a comfortable environment for our spouse. And yet the kitchen remains an important place in many of our lives, not because we are expected to be there but because it is where we can show our devotion to the ones we love most.

When you choose to express yourself through the dishes you cook, it’s about more than the ingredients. It’s about passion, presentation, creation, and pleasing the senses.

(Mmmm, smell that? That’s my cookin’!)

30 Well FED

Reprinted with permission from The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock, copyright © 2011. Published by Clarkson Potter/Publishers,

an imprint of the Crown Publishing Group, a division of Random House, Inc.” Photos: Ben Fink © 2011

Win a copy of The Casserole Queens Cookbook! Here’s How.... Join Well FED on Facebook & share your favorite recipe with us

for your chance to win. It’s that simple!

1. Preheat the oven to 425°F. 2. In a large skillet set over medium-high heat, melt the butter. Add the chicken, bell pepper, and shallots, and cook, stirring constantly, for 5 minutes. Stir in the flour, salt, tarragon, and black pepper. Add the milk and cream, and cook, stirring frequently, until the mixture is thick and bubbly, about 10 minutes. Add the wine, peas, carrots, and potatoes and stir until heated thoroughly, about 5 minutes. 3. Transfer the hot chicken mixture to a 9 x 13-inch casserole dish. Place the puff pastry over the top of the casserole dish. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape. Brush the top of the puff pastry with egg wash—this will help the puff pastry brown evenly. Bake for about 35 minutes or until the top is golden brown. Serve immediately.

Variations: Make individual pot pies! Portion out the filling into 6-ounce ramekins. Top each ramekin with some puff pastry and freeze. Cook at 425°F for 20 minutes or until puff pastry is golden brown. So cute!

Use store-bought pie dough and make empanadas! Using a 3-inch circle pastry cutter, cut 12 circles out of the dough. Place a large spoonful of filling on one half of each circle. Brush the edge of the pastry with egg wash, then fold in half to make a half-moon shape. Press the edges together firmly and crimp with a fork. Put the empanada on a baking sheet and bake at 350°F for about 30 minutes or until golden brown.

Quick Tips to Cut Calories

World’s Greatest Chicken Pot P ie

MAKES 8 SERVINGS

2 Tbs. unsalted butter 1 (3 lb.) roasted chicken, boned and shredded1/4 cup chopped red bell pepper 2 medium shallots, thinly sliced 3 Tbs. all-purpose flour 2 tsp. salt 1 tsp. dried tarragon, crushed 1 tsp. freshly ground black pepper 2 cups whole milk 1 cup heavy cream 1/3 cup dry white wine 1 1/2 cups fresh peas, blanched1 1/2 cups carrots, diced and blanched2 russet potatoes, diced and blanched1 sheet frozen puff pastry, thawed Egg wash (lightly whisk together 1 whole egg and 1 tsp. water)

If a recipe calls for a canned fruit in heavy syrup, forget the can and substitute the real thing. If the fruit happens not to be in season, opt for a canned version in its natural juices.

So maybe your mom was right when she told you to eat more veggies. Simply decrease the meat and increase the vegetables called for in the recipe. Or, if you are feeling adventurous, there are a lot of healthful soy-based meat alternatives. Seriously, we’ve tried them and they do a fine job standing in for the real deal!

Foods that are white in color are usually hiding a dirty secret: empty carbs. Choose whole-grain versions of pasta and bread. Wheat flour over white flour. Substitute white rice with brown rice, wild rice, bulgar, or pearl barley. When baking your favorite sweets, substitute applesauce or prune puree for half the butter, shortening or oil called for in the recipe. It works really well. But as we mentioned, it might take a few tries to get it just right!

CHAKRA BALANCINGMEDITATION

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AND ALL MATTERS OF LIFE

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

MAps. DETAIls. DEsCrIpTIons.

OVER

250LISTINGS

H istoric District

Midtown / Southside

THE ISLANDS

Starts on page 46

Starts on page 52

Starts on page 38

Dining Guide

photo: paella at rancho Alegre Cuban restaurant by William Chambers

VOILÀLE NOUVEAU MENU48 WHITAKER ST. SAVANNAH 912.443.1875 CIRCA1875.COM

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26 Well FED

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UNDER $10$10 TO $20OVER $20

Delivery Available. Some restrictions may apply.

Children’s Menu

Alcohol, beer, or wine available.

Vegetarian Options

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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

Cl

oS

ED


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$$

A

Fir

efl

y 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

Gard

en

of

Ed

en

Spac

ious

din

ing

area

in a

cas

ual a

tmos

pher

e. Cl

assic

sou

ther

n so

ulfo

od s

elec

tions

. Dai

ly sp

ecia

ls av

aila

ble.

M-F

: 6am

-6pm

912.

349.

1420

71

4 M

LK Jr

. Blv

d.

$M

1G

oo

se F

eat

he

rs

Euro

pean

sty

le c

afé

and

bake

ry s

ervin

g la

rge

sele

ctio

n of

bre

akfa

st it

ems

and

casu

al lu

nch

fare

.

M-F

: 7am

-3pm

, Sa-

Su: 8

am-3

pm

912.

233.

4683

3

9 Ba

rnar

d St

.

$D

4

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

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

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

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

-Th:

6pm

-10:

30pm

, Sa

: 5:3

0pm

-11:

30pm

912.

443.

9962

1

10 W

. Jul

ian

St.

C4

$$A

Su

gar

Dad

dy

’s

Casu

al in

timat

e at

mos

pher

e. Ta

pas,

light

fare

an

d de

sser

ts. E

xten

sive

win

e an

d dr

ink

list.

Ki

tche

n op

en ti

ll m

idni

ght.

M-T

h: 5

pm-1

2am

, F-S

a: 5p

m-3

am91

2.33

5.58

52

109

Jeffe

rson

St.

$$D

3ASe

con

d L

ine

Cozy

fam

ily o

wne

d re

stau

rant

with

out

door

se

atin

g. R

elax

ed a

tmos

pher

e se

rvin

g Ca

jun,

Creo

le a

nd F

renc

h in

fluen

ced

sele

ctio

ns.

M-W

: 11:

30am

-9pm

, Thu

-Sat

: 11:

30am

-4am

912.

335.

1754

3

06 U

pper

Fac

tor’s

Wal

k

$$B3

A

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:

5:30

pm-

11:3

0pm

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

225

E Ba

y 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

rs. “

Hom

e of

the

orig

inal

chi

cken

fing

er.”

Su-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

6.30

09

31

7 E.

Riv

er S

t.

B10

A$$

Vic

’s o

n t

he

Riv

er

Cont

empo

rary

sou

ther

n cu

isine

. Spa

ciou

s el

egan

t am

bian

ce. E

xten

sive

win

e m

enu.

M-S

u: 1

1am

-4pm

, Su-

Th:

4pm

-10p

m,

F-Sa

: 4pm

-11p

m 9

12.7

21.1

000

1

5 E.

Riv

er S

t.B6A

$$$

Tu

bb

y’s

Tan

k H

ou

se

Pano

ram

ic r

iver

view

and

live

mus

ic e

very

ni

ght.

Men

u fe

atur

es A

mer

ican

fare

and

se

afoo

d.M

-W: 1

1-10

:30p

m, T

h-F:

11a

m-1

1pm

, Sa

: 9am

-11p

m, S

u: 9

am-2

pm 9

12.2

33.0

770

1

15 E

. Riv

er S

t.

$$B7

A

Mrs

. Wil

ke

s D

inin

g R

oo

m

Nat

iona

lly r

ecog

nize

d ca

sual

lunc

h di

ning

. Cl

assic

sou

ther

n ho

me

cook

ing

serv

ed fa

mily

st

yle a

t sha

red

tabl

es

M-F

: 11a

m-2

pm

912

.232

.599

7

107

W. J

ones

St.I5

$$

Sta

rfish

Cafe

Nat

iona

lly r

ecog

nize

d cu

linar

y ar

ts tr

aini

ng

prog

ram

and

res

taur

ant,

help

ing

indi

vidua

ls w

ork

tow

ard

self

suffi

cien

cy. D

inin

g he

re

mak

es a

diff

eren

ce in

the

loca

l com

mun

ity.

M-F

: 8am

-2:3

0pm

912

.790

.851

2

711

E. B

road

St.

$N

12

So

ho

So

uth

Cafe

Rela

xed

café

set

ting.

Sund

ay b

runc

h. M

enu

sele

ctio

ns in

clud

e sp

ecia

lty s

andw

iche

s, de

s-se

rts

and

mor

e.M

-Sa:

11:3

0am

-4pm

, Su:

11-

4pm

912.

233.

1633

12

W. L

iber

ty S

t.

A$

H5

Te

mp

era

nce

Ope

n 7

days

a w

eek

for

lunc

h an

d di

nner

912

.398

.688

8

2

20 W

. Bro

ught

onD5

$$A

Ope

ning

soo

n. L

ocat

ed a

cros

s fro

m U

rban

O

utfit

ters

. Am

eric

an C

onte

mpo

rary

Cui

sine

serv

ed in

a h

istor

ic, y

et c

asua

l, ups

cale

en

viron

men

t. F

eatu

ring

loca

l tas

tes

in th

e fa

rm-to

-tabl

e tr

aditi

on.

Mo

on

Riv

er

Bre

win

g C

o.

Casu

al c

onte

mpo

rary

atm

osph

ere

serv

ing

ecle

ctic

Am

eric

an fa

re. L

arge

bee

r se

lect

ion

with

hou

se b

rew

ery.

M-T

h: 1

1am

-11p

m, F

-Sa:

11am

-12a

m, S

u:

11am

-11p

m91

2.44

7.09

43

2

1 W

. Bay

St.B5

A$$

Sh

ipw

reck

Rest

aura

nt b

y da

y, cl

ub b

y ni

ght.

Cas

ual

expr

ess

setti

ng.

Men

u fe

atur

es s

eafo

od,

sand

wic

hes,

burg

ers,

hous

e so

ups,

and

Philly

ch

icke

n/be

ef.

M-W

: 10a

m-9

pm, T

h-Sa

:11a

m-1

1pm

912

.629

.088

0

15

W. B

roug

hton

St.

D7

A$-

$$

Ro

ly P

oly

Casu

al e

xpre

ss s

ettin

g. Ex

tens

ive s

elec

tion

of

wra

ps, s

andw

iche

s, so

ups,

and

sala

ds.

M-F

: 10a

m-5

pm, S

a: 11

am-5

pm

912

.233

.822

2

1

14 B

arna

rd S

t.

$D

4

Sh

rim

p F

acto

ry

Casu

al fi

ne d

inin

g se

tting

. Var

ious

men

u ite

ms

prep

ared

at t

able

. Ext

ensiv

e se

afoo

d se

lect

ions

.M

-Su:

11a

m-1

0pm

912.

236.

4229

3

13 E

. Riv

er S

t.

B10

$$A

Wil

d W

ing

Cafe

Casu

al A

mer

ican

set

ting.

Serv

ing

larg

e se

lec-

tion

of w

ings

and

Am

eric

an fa

re.

Su-T

h: 1

1am

-2am

, F-S

a: 11

am-3

am

912.

790.

9464

2

7 Ba

rnar

d St

. C4

$A


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

ts

Bak

erie

s

ita

lia

nTr

aditi

onal

Din

ing

Past

a, Pi

zzer

ias,

etc.

Le

oci

’s T

ratt

ori

a

Inte

rnat

iona

lly in

spire

d Ita

lian

men

u se

lec-

tions

. Spa

ciou

s ou

tdoo

r pa

tio a

nd b

occe

bal

l co

urt.

M-F

: 11a

m-u

ntil,

Sa-S

u: 1

2am

-unt

il

912.

335.

7027

60

6 A

berc

orn

St.

L8A

$$M

ell

ow

Mu

shro

om

Casu

al e

clec

tic a

tmos

pher

e m

atch

es th

e ec

lect

ic m

enu.

Larg

e se

lect

ion

of p

izza

s,

hoag

ies,

mun

chie

s an

d be

ers.

M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-10:

30pm

, Su

: 11a

m-1

0pm

912.

495.

0705

1

1 W

. Lib

erty

St.

H5

A$$

Scr

eam

ing

Mim

i’s

Larg

e se

lect

ion

of p

izza

s an

d su

bs. C

asua

l di

ning

atm

osph

ere

with

out

door

pat

io

seat

ing.

M-S

a: 12

pm-1

0pm

, Su:

12p

m-8

pm

912.

236.

2744

5

13 E

. Ogl

etho

rpe

Ave

.

F10

A$

M-S

a: 11

am-1

1pm

, Su:

4pm

-10p

m

Co

rle

on

e’s

Tra

tto

ria

Trad

ition

al It

alia

n m

enu

sele

ctio

ns s

erve

d in

an

intim

ate

and

casu

al s

ettin

g.

912

.232

.272

0

44 M

LK Jr

. Blv

d.

D1

$$A

Vin

nie

Van

Go

-Go

’s

New

York

sty

le p

izze

ria. L

arge

men

u se

lect

ions

se

rved

in a

cas

ual e

clec

tic a

tmos

pher

e.

M-T

h: 4

pm-1

1:30

pm, F

-Sa:

12pm

-12a

m,

Su: 1

2pm

-11:

30pm

912.

233.

6394

31

7 W

. Bry

an S

t.

C3

$A

Yo

ur

Pie

Casu

al e

xpre

ss s

ettin

g th

at a

llow

s yo

u to

cu

stom

ize

your

ow

n pi

zza,

pani

ni, a

nd o

r br

ead

bow

l sal

adSu

-Th:

11a

m-9

pm,

F-Sa

: 11

am-1

0pm

912.

234.

2433

1

10 W

Bry

an S

t.

$C

4A

Sm

oo

th C

afe

Sand

wic

hes,

coffe

e, te

a, ju

ice

bar

and

vega

n sm

ooth

ies.

Rela

xed

atm

osph

ere

feat

urin

g lo

cal

artw

ork.

Publ

ic c

ompu

ters

and

wifi

.M

-F: 9

am-6

pm, S

a: 10

am-6

pm,

Su: 1

0am

-4pm

912.

231.

8100

1

43 B

ull S

t. F6$

La’

Be

rry

Froz

en Yo

gurt

Caf

é, se

lf-se

rve

buffe

t sty

le

with

larg

e se

lect

ion

of to

ppin

gs. F

ree

wi-fi

.

M-S

u: 1

1am

-12a

m

912.

233.

1900

22

5 W

. Bro

ught

on S

t.

$D

4

Ice

Cre

am

Etc

ete

ra

Larg

e se

lect

ion

of ic

e cr

eam

and

sw

eets

in a

ca

sual

exp

ress

set

ting.

M-T

h: 1

0am

-6pm

, F-S

a: 10

am-9

pmSu

: 12p

m-6

pm

912

.239

.944

4

19

Jeffe

rson

St.

$ C

3

Se

nti

en

t B

ean

Casu

al r

elax

ed c

afé

atm

osph

ere.

Loca

l hub

. Fa

ir-tr

ade

coffe

e an

d ve

geta

rian

sele

ctio

ns.

Feat

urin

g lo

cal a

rt a

nd e

nter

tain

men

t.M

-Su:

7am

-10p

m

912.

232.

4447

13

E. P

ark

Ave

nue

$P6

Wri

ght

Sq

uare

Cafe

Casu

al in

timat

e se

tting

. Sta

ndar

d ca

fé fa

re,

spec

ializ

ing

in c

hoco

late

s.

M-F

: 7:3

0am

-5:3

0pm

, Sa:

9am

-5:3

0pm

912.

238.

1150

2

1 W

. Yor

k St

.

$E5

Fru

zen

Tw

ist

Cont

empo

rary

and

funk

y ca

sual

set

ting.

Self

serv

e fro

zen

yogu

rt w

ith la

rge

sele

ctio

n of

fr

esh

addi

tions

.

M-S

a: 11

am-1

1pm

, Su:

11a

m-1

0pm

912.

816.

4764

1 E

. Bro

ught

on S

t.

E7$

Gal

lery

Esp

ress

o

Casu

al a

nd c

ozy

cafe

env

ironm

ent.

Serv

ing

larg

e se

lect

ion

of s

tand

ard

café

drin

ks

and

fare

.

M-F

: 7:3

0am

-10p

m, S

a-Su

: 8am

-11p

m

912.

233.

5348

2

34 B

ull S

t.

$ G

6H

arr

is B

ak

ing

Co

mp

an

y

Artis

an b

aker

y w

ith A

mer

ican

and

Fre

nch

influ

ence

s. Se

ason

al o

fferin

gs a

lso in

clud

e lig

ht c

afé

fare

.M

-Sa:

7:30

am-6

:30p

m, S

u: 8

:30a

m-4

:30p

m

912.

233.

6400

102

E. L

iber

ty S

t.

$G

7

Th

e T

ea

Ro

om

Bout

ique

sto

re a

nd te

a ro

om. W

ell a

ppoi

nted

re

laxe

d at

mos

pher

e. Fu

ll af

tern

oon

tea

av

aila

ble

(res

erva

tions

sug

gest

ed fo

r af

tern

oon

tea)

M-S

at: 1

0am

-5pm

Lunc

h se

rved

11:

30am

-4pm

912

.239

.969

0

7 E

. Bro

ught

on S

t.

$D

6

Le

op

old

’s I

ce C

ream

Hist

oric

ice

crea

m p

arlo

r. Ca

sual

fam

ily

setti

ng. S

ervin

g a

wid

e va

riety

of i

cecr

eam

s, sp

ecia

lty b

ever

ages

, san

dwic

hes,

and

soup

s.Su

: 12p

m-1

0pm

, M-T

h: 1

1am

-10p

m, F

-Sa:

11am

-11p

m91

2.23

4.44

42

212

E. B

roug

hton

St.

D8

$

Cafe

Ge

lato

hh

h

Casu

al e

xpre

ss s

ettin

g. Se

rvin

g ca

fé s

elec

tions

, in

clud

ing

pani

ni a

nd It

alia

n ge

lato

h.

Su-T

h: 1

0am

-10p

m, F

-Sa:

10am

-11p

m

912.

234.

2344

20

2 W

. Sai

nt Ju

lian

St.

$C

5C

arp

e V

as

Casu

al e

xpre

ss s

et c

afe

serv

ing

a va

riety

of

coffe

e ba

sed

beve

rage

s.

M-S

u: 9

am-5

pm

$H

7

912.

944.

2556

313

Abe

rcor

n St

.

Lu

lu’s

Ch

oco

late

Bar

Retr

o at

mos

pher

e de

sser

t res

taur

ant w

ith

full

bar.

Hom

emad

e de

sser

ts, o

rgan

ic c

offe

e, go

urm

et c

hees

e, an

d sp

ecia

lty d

rinks

.

Sun-

Thu

rs 5

pm-1

2am

, Fri

-Sat

1pm

-1am

912.

238.

2012

4

2 M

LK Jr

. Blv

d.

$$D

1A

Ke

rry O

’Co

nn

or

Cak

e D

esi

gn

Loca

lly o

wne

d an

d op

erat

ed, p

rofe

ssio

nal

cu

stom

cak

e de

sign

that

cre

ates

any

thin

g fro

m c

upca

kes

to b

irthd

ay, w

eddi

ng, a

nd

spec

ial o

ccas

ion

them

ed c

akes

.M

-Su:

12p

m-9

pm 9

12.2

31.8

282

2

Par

k C

omm

erce

Blv

d.

$-$$

$D

8

D’L

ite

s E

mp

ori

um

Casu

al, c

ozy

ice

crea

m p

arlo

r th

at s

erve

s pr

emiu

m li

ght i

ce c

ream

, sun

daes

, ble

nder

s,

and

milk

shak

es.

M-F

: 9am

-10p

m, S

a: 8a

m-1

1pm

, Su

: 8am

-10p

m91

2.44

3.55

25

111

W C

ongr

ess

St.

$D

4

Sav

an

nah

Can

dy K

itch

en

Loca

l can

dy s

hop

that

pro

duce

s its

ow

n va

riatio

ns o

f sw

eet t

reat

s, w

ith a

vie

wab

le

kitc

hen,

on-s

ite. L

ocat

ed in

side

City

Mar

ket.

M-F

: 9:3

0am

-10p

m, S

a-Su

: 9:3

0am

-11p

m

912

.233

.841

1

225

E. R

iver

St.

$B8

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

26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options A

Well FED 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

´

Casu

al e

xpre

ss s

ettin

g. Ec

lect

ic m

ix o

f caf

é st

yle, li

ght,

heal

thy,

and

fres

h fa

re. F

amou

s fo

r ta

cos.

Dai

ly sp

ecia

ls.

M-S

a: 11

am-5

pm, M

-W: 5

pm-1

0pm

Th-

Sa: 5

pm-1

1pm

912.

233.

6044

1 E

. Bro

ught

on S

t.

D6

$A

Zu

nzi

’s

Swiss

, Ita

lian,

Sout

h Af

rican

and

Dut

ch,

men

u in

fluen

ces.

Casu

al e

xpre

ss a

nd ta

ke

out.

M-S

a: 11

am-6

pm

912.

443.

9555

1

08 E

. Yor

k St

.

$ E7

Tap

as b

y A

nn

a

Nam

ed a

fter

thei

r gr

andm

othe

r an

d lo

cate

d in

the

City

Mar

ket.

Ext

ensiv

e in

tern

atio

nal

sele

ctio

n of

tapa

s an

d lig

ht fa

re s

erve

d in

a

casu

al s

ettin

gSu

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

912.

236.

2066

314

W. S

aint

Julia

n St

.

AC

3$

Con

tinue

d on

nex

t pa

ge

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


26 Well FED

H i sto r ic D i st r ictPRICE $

$$$$$



Children’s Menu



Begi

nnin

g of

nex

t lin

e

Map on pg. 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

al y

et r

efine

d se

tting

. O

utdo

or p

atio

, ha

nd p

icke

d w

ine

and

beer

sel

ectio

n, an

d a

men

u in

spire

d by

the

Fren

ch b

rass

erie

s of

old

.

M-S

a: 11

am-4

pm, T

h-Sa

: 5pm

-10p

m

912

.238

.004

5

529

E. L

iber

ty S

t.

H11

$$$

A

Mir

age

Intim

ate

casu

al s

ettin

g. Co

ntem

pora

ry

Med

iterr

anea

n ba

r an

d gr

ill w

ith la

te n

ight

ho

okah

loun

ge.

Su-W

: 5pm

-12a

m, T

h-Sa

: 5-2

:30a

m

912.

236.

5464

20 E

. Bro

ught

on S

t.

D6

$$A

Cas

bah

Mo

rocc

an

Mor

occa

n an

d M

edite

rran

ean

men

u. Be

lly d

anci

ng s

how

s ni

ghtly

in a

cer

emon

ial

atm

osph

ere.

Rese

rvat

ions

sug

gest

ed.

M-S

u: 5

:30p

m-1

0:30

pm

912

.234

.616

8

118

E. B

roug

hton

St.

D7

A$$

Oly

mp

ia C

afe

Rela

xed

intim

ate

atm

osph

ere.

Larg

e se

lect

ion

of tr

aditi

onal

Gre

ek d

ishes

and

piz

za.

M-S

u: 1

1am

-11p

m

912.

233.

3131

5 E

. Riv

er S

t.B6$$

A

Mid

dle

Eas

tern

Cu

isin

e

Casu

al e

clec

tic s

ettin

g w

ith h

ooka

h. Se

rvin

g tr

aditi

onal

mid

dle

east

ern

cuisi

ne.

M-S

u: 1

1:30

am-u

ntil

912.

443.

0414

1

42 M

ontg

omer

y St

.

F2$$

A

Cil

an

tro

’s G

rill

& C

an

tin

aA

B4$$

Trad

ition

al M

exic

an s

elec

tions

ser

ved

in a

ca

sual

spa

ciou

s se

tting

.

M-W

: 11a

m-1

0:30

pm, T

h-F:

11a

m-1

1pm

, Sa

: 12p

m-1

1pm

, Su:

12p

m-1

0pm

912

.232

.707

0

135

W. B

ay S

t. Ju

are

z M

ex

ican

Re

stau

ran

tD

10$$

AIn

timat

e, ca

sual

set

ting.

Trad

ition

al M

exic

an

fare

with

wid

e se

lect

ions

incl

udin

g st

eaks

and

ho

use

spec

ials

.M

-Sa:

11am

-10p

m, S

u: 1

2pm

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912.

236.

0530

42

0 E.

Bro

ught

on S

t.

Ran

cho

Ale

gre

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al C

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clud

ing

Cuba

n sa

ndw

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ella

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des

sert

s.

M-T

h: 1

1am

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0pm

, F-S

a: 11

am-1

0:30

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292.

1656

402

MLK

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lvd.

Carl

ito

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ex

ican

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llA

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al fe

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men

u se

lect

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ican

fare

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aily

spec

ials

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-W: 1

1am

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m, T

h-F:

12-

10:3

0pm

, Sa

: 12-

10:3

0pm

, Su:

12-

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912.

232.

2525

119

MLK

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lvd.

Saig

on

Re

stau

ran

t

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inni

ng T

hai, V

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ames

e, an

d Pa

n-As

ian

men

u. Ve

gan

frie

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ual i

ntim

ate

setti

ng.

M-F

: 11a

m-3

pm, S

a-Su

: 12-

4pm

, Su-

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11pm

912.

232.

5288

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W. B

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sus

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ki, a

nd

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chi. O

pen

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r-Sa

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912.

234.

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16 E

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-F:1

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233.

8899

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-Th:

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912.

231.

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349.

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Barn

ard

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$$K

10A

44 Well FED

912.236.5464 www.themiragesavannah.com 20 east broughton

World Class Contemporary Dining

&Savannah’s Largest

Hookah Lounge

OPEN LATE 7 NIGHTS A WEEK

5:30PM to 10:30PM DAILY

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

The most memorable & fun

dining experience

Belly Dancing Shows NIGHTLY!

Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere

Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere

MOROCCAN RESTAURANT


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options

Am

eric

An

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

Q, S

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food

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-Sa:

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912.

353.

9488

53

20 W

ater

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ther

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1:30

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:30-

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912.

354.

7810

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651

E. V

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r.

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352.

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234.

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: 9am

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18

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352.

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236.

5547

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234.

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2

130

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351.

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eric

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re.

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h: 1

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355.

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912.

358.

0809

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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

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din

ing.

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nsive

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enu

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any

varie

ties

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ishes

pr

epar

ed in

man

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M-T

h: 5

pm-1

0pm

, F-S

a: 5p

m-1

0:30

pm, S

u:

5pm

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0pm

912.

352.

8221

7000

LaR

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Ave

.

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ar

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al lo

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r at

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pher

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enu

incl

udes

sta

ndar

d Am

eric

an b

ar fa

re

M-F

: 11:

30am

-2am

, Sa:

3pm

-2am

, Su:

12

:30p

m-1

2am

912.

354.

8288

736

0 Sk

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ay R

d.

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912.

354.

3744

67

30 W

ater

s Ave

H8

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ring

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labl

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ell

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use

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ious

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side

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ng. S

ervin

g se

afoo

d an

d tr

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onal

sou

ther

n fa

re.

M-S

u: 4

pm-1

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912.

927.

3280

8

Gat

eway

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aily

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ecia

ls,

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mb

and

mor

e.

M-S

a: 6a

m -

3pm

, Sun

day:

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-3pm

912.

231.

0563

2

019

Hab

ersh

am S

t.

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e G

rill

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mer

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354.

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691.

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234.

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lect

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2524

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912.

352.

3434

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.

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352.

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ve.

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uca

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afe

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al c

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ful a

tmos

pher

e. In

tere

stin

g m

enu

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n in

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es G

reek

, Car

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nd

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ican

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ition

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asua

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ting

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sp

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h: 6

am-9

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355.

2761

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9

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al lo

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can,

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n se

lect

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ple

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r se

lect

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as

wel

l.

M-S

a: 11

:30a

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pm

Su: 1

2pm

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912.

358.

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200

Paul

sen

St.

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A

Am

Eric

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ther

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l R

est

au

ran

t

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e Fu

sion

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urin

g a

la c

arte

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ts,

and

mor

e. Ve

geta

rian

and

Vega

n fr

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agar

itas,

moj

itos.

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u: 5

pm-U

ntil

M: C

lose

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912.

232.

1874

161

1 H

aber

sham

St.

B8$-

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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

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lia

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aditi

onal

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ing

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a, Pi

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he

Day

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aker

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Foo

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ion

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lunc

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sser

ts, c

offe

e, es

pres

so, a

nd A

mer

i-ca

n/Ita

lian

brea

ds. F

ree

wifi

.

Tu-F

: 9am

-6pm

, Sa:

9am

-5pm

912.

495.

9292

24

03 B

ull S

tree

t

B7$

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p

Hea

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mak

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al

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iorg

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Del

i.

912

.352

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5

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5 M

all B

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u: 1

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-4pm

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forg

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le B

ak

ery

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eli

Clas

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asua

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ress

take

out.

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peci

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akes

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des

erts

with

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ht lu

nch

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rings

.

M-F

: 9am

-6pm

, Sa:

9am

-3pm

912.

355.

6160

2

38 E

isen

how

er D

r.

H7

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Al

Sal

aam

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li

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al e

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ss s

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g. M

iddl

e Ea

ster

n fa

re w

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aditi

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del

i sel

ectio

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M-S

a: 11

am-8

pm

912

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t.

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hn

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am

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mai

can

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ne th

at in

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bq je

rk, p

ork,

ribs,

goat

, pe

pper

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teak

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a v

arie

ty o

f sea

food

.M

-Th:

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m-9

pm, F

-Sa:

10am

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2pm

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912.

225.

4718

205

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Cro

ss R

d.

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aw

arm

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ing

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ition

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al s

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ee w

ifiM

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-Sa:

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, Su

: 11:

30am

-3pm

912.

692.

8988

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0 A

berc

orn

St.

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Tro

y M

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ite

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sual

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ting.

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htly

food

and

drin

k sp

ecia

ls, in

clud

ing

win

es.

M-S

u: 1

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2.92

1.51

17

105

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berc

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St.

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enu

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kday

lunc

h sp

ecia

ls.

Expr

ess

and

casu

al s

ettin

g.

M-T

h: 1

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912.

352.

4855

1

100

Eise

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r.

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8

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refr

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ents

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l as

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re in

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ers,

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wic

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soup

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lads

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cus

tom

pan

inis

.M

-F: 7

am-7

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a: 8a

m-6

pm

912.

354.

7420

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t.

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izes

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m

cook

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cupc

akes

, che

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akes

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mor

e.

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: 12p

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pm

912.

655.

3844

5

224

Skid

away

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G10

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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.

Casu

al s

paci

ous

setti

ng.

M-S

u: 1

1:30

am-1

0pm

912.

349.

4261

7

102

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rcor

n St

.

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7P

ita

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a

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al s

et a

tmos

pher

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at o

ffers

a v

arie

ty

of p

itas,

heal

thy

sides

, cof

fee,

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smoo

thie

s.

The

men

u al

so in

clud

es b

reak

fast

wra

ps a

nd

fala

fels

.M

-F: 9

am-7

pm, S

a: 11

am-9

pm91

2.69

1.44

40

47

11 W

ater

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.

F9$

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cen

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al d

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g w

ith e

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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

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te B

luff

Rd.

N5

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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

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y C

ross

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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.

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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

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za

Larg

e se

lect

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of s

peci

alty

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ubs,

win

gs, e

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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.

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te o

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Trad

ition

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l de

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atm

osph

ere.

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e m

enu

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ctio

n an

d Lu

nch

buffe

t.

M-F

: 11a

m-3

pm, M

-Su:

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-10p

m

912.

356.

1020

401

Mal

l Blv

d.I7$$

A

Sta

rlan

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afe

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al e

xpre

ss s

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g. M

enu

is a

blen

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and

fres

h Am

eric

an fa

re. S

peci

aliz

es

in p

anin

is, s

oups

, sal

ads,

sand

wic

hes.

M-F

: 11a

m-3

pm

912

.443

.935

5

11 E

41

St.

F8$

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ght

Sq

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Cafe

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. Ext

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lect

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of

stan

dard

caf

é an

d se

ason

al g

ourm

et fa

re.

M-S

a: 10

am-9

pm

Su: 1

1am

-2pm

912.

349.

2452

736

0 Sk

idaw

ay R

d.

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K10

A

Co

stan

zo’s

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za

Auth

entic

New

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tyle

piz

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asua

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pres

s an

d di

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fam

ily fr

iend

ly at

mos

pher

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ith fo

osba

ll an

d te

levis

ion.

Sa: H

ours

Var

y M

: 11:

30-2

:30,

Tu

-F: 1

1:30

-2:3

0pm

, 5pm

-Clo

se

912.

351.

2400

1

100

Eise

nhow

er D

r.

$$H

8


26 Well FED

PRICE$

$$$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Asi

An

Chi

nese

, Jap

anes

e, T

hai,

V

ietn

ames

e, e

tc.

Hir

an

o’s

Casu

al e

xpre

ss s

ettin

g. M

enu

incl

udes

trad

i-tio

nal J

apan

ese

dish

es in

clud

ing

sush

i, hib

achi

, an

d te

riyak

i.M

-Th:

11a

m-9

pm, F

-Sa

11am

-10p

m, S

u:

12pm

-8pm

912.

961.

0770

1

3015

Abe

rcor

n St

.

$L2

AK

ao T

hai

Cu

isin

e

Larg

e se

lect

ion

of tr

aditi

onal

Tha

i cui

sine.

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l ap

poin

ted,

intim

ate

atm

osph

ere.

Dai

ly lu

nch

spec

ials

.M

-F: 1

1am

-3pm

, M-T

h: 5

pm-1

0pm

, F: 5

pm-

11pm

, Sa:

12pm

-11p

m, S

u: 5

pm-1

0pm

912.

691.

2080

3

017

E. V

icto

ry D

r.

A$$

E12

Kik

ko

’s R

est

au

ran

t

Trad

ition

al C

hine

se m

enu

sele

ctio

ns. L

unch

an

d di

nner

buf

fet.

Casu

al a

tmos

pher

e.M

-Th:

12p

m-9

pm, F

-Sa:

12pm

-10p

m, S

u:

12pm

-9pm

912.

238.

8815

250

4 Sk

idaw

ay R

d.

$D

11A

Kim

chi

Larg

e se

lect

ion

of tr

aditi

onal

Kor

ean

dish

es.

Dai

ly lu

nch

spec

ials

serv

ed in

an

intim

ate

atm

osph

ere.

M-S

a: 10

:30-

10pm

, Su:

4pm

-9pm

912.

920.

7273

14

9 E.

Mon

tgom

ery

Cro

ss R

d

$J7

AK

yo

to E

xp

ress

Casu

al e

xpre

ss s

ettin

g. Tr

aditi

onal

Japa

nese

m

enu

sele

ctio

ns.

M-T

h: 1

1am

-9pm

, F-S

a: 11

:30-

9:30

pm,

Su: 1

1:30

-9pm

912.

353.

9281

7400

Abe

rcor

n St

.

I7A

$$L

isa’

s C

hin

ese

Re

stau

ran

t

Fast

, tra

ditio

nal, C

hine

se ta

ke-o

ut d

inin

g. Ex

tens

ive s

elec

tion

with

spe

cial

s.

M-T

h: 1

1am

-9pm

, F-S

a: 11

am-1

0pm

912.

236.

8228

2315

Wat

ers A

ve.

C9

$

Saig

on

Bis

tro

Cont

empo

rary

cas

ual a

tmos

pher

e. Ex

tens

ive

sele

ctio

n of

trad

ition

al V

ietn

ames

e di

shes

and

dr

inks

. Spe

cial

izin

g in

Pho

-Noo

dle

soup

s.

M-S

u: 1

1am

-9pm

912.

335.

2025

570

0 W

ater

s Ave

.

F9$$

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

355.

8819

740

1 Sk

idaw

ay R

d.

$$K

10A

Kin

g an

d I

Trad

ition

al T

hai c

uisin

e se

rved

in a

con

tem

po-

rary

intim

ate

atm

osph

ere.

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-9

:30p

m, F

-Sa:

5pm

-10p

m, S

u: 5

pm-9

pm

912.

355.

2100

709

8 H

odgs

on M

emor

ial D

.

$$H

7A

Ne

w C

hin

a G

ard

en

Trad

ition

al C

hine

se s

elec

tions

. Mad

e to

ord

er.

Din

e in

or T

ake

out.

Cate

ring

avai

labl

e.

M-S

u: 1

1am

-10p

m

912.

920.

3028

1

2322

Lar

go D

rive

$L4

No

od

le B

ow

l

Larg

e va

ried

sele

ctio

n of

Asia

n di

shes

feat

ur-

ing

nood

le c

ombi

natio

ns. C

asua

l int

imat

e se

tting

.M

-Th:

11a

m-8

pm, F

-Sa:

11am

-9pm

, Su:

12p

m-

4pm

912.

692.

1394

705

2 H

odgs

on M

emor

ial D

r

$H

7

Saig

on

Fla

vors

Casu

al e

xpre

ss s

ettin

g. La

rge

sele

ctio

n of

tr

aditi

onal

Vie

tnam

ese

dish

es in

add

ition

to

Sus

hi.

M-S

u: 1

1am

-9pm

912.

352.

4182

660

4 W

ater

s Ave

.

H8

$$

Hir

an

o’s

Casu

al e

xpre

ss s

ettin

g. M

enu

incl

udes

trad

i-tio

nal J

apan

ese

dish

es in

clud

ing

sush

i, hib

achi

, an

d te

riyak

i.M

-Th:

11a

m-9

pm, F

-Sa

11am

-10p

m, S

u:

12pm

-8pm

912.

353.

8337

4

426

Hab

ersh

am S

t.

E8$

A

Sak

ura

Jap

an

ese

Casu

al in

timat

e se

tting

. Tra

ditio

nal J

apan

ese

men

u se

lect

ions

incl

udes

sus

hi, t

eriya

ki, a

nd

hiba

chi.

M-T

h: 1

1am

-9:3

0pm

, F-S

a: 11

am-1

1pm

912.

351.

9300

84

65 W

ater

s Ave

nue

$J7

Spac

ious

con

tem

pora

ry a

tmos

pher

e. Ja

pane

se fa

re fe

atur

ing

hiba

chi s

tyle

din

ing

with

a s

how

.M

-Th:

4:3

0-10

pm, F

-Sa:

4:30

-10:

30pm

, Su:

4p

m-9

:30p

m

H7

912.

352.

7300

2

00 E

isen

how

er D

r.

A$$

Miy

ab

i

Se

aso

ns

of

Jap

an

Ex

pre

ss

Japa

nese

hib

achi

, sus

hi, a

nd tr

aditi

onal

se

lect

ions

. Cas

ual e

xpre

ss d

inin

g in

spa

ciou

s at

mos

pher

e.M

-Th:

11a

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

:30p

m-8

pm

912.

353.

9281

7

400

Abe

rcor

n St

.

$I7

Mas

ato

of

Jap

an

Japa

nese

sel

ectio

ns fe

atur

ing

hiba

chi s

tyle

cu

isine

coo

ked

in fr

ont o

f you

with

a s

how

. Ca

sual

, spa

ciou

s se

tting

.M

-Sa:

11:3

0-2p

m, M

-Th:

5pm

-10p

m, S

a: 4:

30-1

0:30

pm, S

u: 4

:30-

10pm

912.

355.

9800

7805

Abe

rcor

n St

.I6$$

A

Gre

en

Te

a

Qui

ck s

ervic

e. D

rive-

thru

onl

y. M

enu

incl

udes

tr

aditi

onal

Chi

nese

sel

ectio

ns. D

aily

lunc

h sp

ecia

ls an

d fa

mily

din

ners

.M

-Th:

11a

m-1

0pm

, F-S

a: 11

am-1

1pm

, Su:

12

pm-1

0pm

912.

691.

0330

7205

Wat

ers A

ve.

$I8

Egg

Ro

ll K

ing

New

York

sty

le C

hine

se d

rive

thru

res

taur

ant

M-T

h: 1

1am

-10:

30pm

, F-S

a:11

am-1

1pm

, Su

:12

noon

-10p

m

912.

354.

3420

1801

E. V

icto

ry D

r.

$D

10

Asi

an

Bu

ffe

t

Trad

ition

al b

uffe

t set

ting.

Chin

ese

and

Amer

i-ca

n se

lect

ions

incl

udin

g cr

ab le

gs a

nd s

ushi

.

M-S

u: 1

1am

-4pm

, M-T

h: 4

:30-

9:30

pm,

F-Sa

: 4:3

0-10

:30p

m, S

u: 4

:30-

9:30

pm

912.

354.

6111

11

00 E

isen

how

er D

r.

$I8

Be

ijin

g H

ou

se I

I

Casu

al e

xpre

ss s

ettin

g. La

rge

men

u se

lect

ion.

Serv

ing

trad

ition

al C

hine

se fa

re.

M-S

u: 1

1am

-10p

m

912.

927.

8599

1

3040

Abe

rcor

n St

.

L2$$

Ch

iriy

a’s

Th

ai

Cu

isin

e

Intim

ate

casu

al s

ettin

g. M

enu

sele

ctio

ns

incl

ude

trad

ition

al T

hai c

uisin

e as

wel

l as

Haw

aiia

n di

shes

M-S

a: 11

am-2

:30p

m, M

-Sa:

5pm

-10p

m

912.

303.

0555

7805

Abe

rcor

n St

.

$$I6

A

He

iwa’

s

Larg

e se

lect

ion

of tr

aditi

onal

Japa

nese

fare

in

clud

ing

sush

i and

hib

achi

. Cas

ual s

ettin

g w

ith s

ushi

bar

sea

ting.

M-F

: 11:

30-9

:00p

m

912.

352.

3838

764

0 A

berc

orn

St.

$$I7

A

50 Well FED


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options


Map on pg. 46

Tan

geri

ne

Fu

sio

n

M-F

: 11a

m-3

pm, S

a-Su

: 12p

m-3

pm, M

-Th:

5p

m-1

0pm

, F-S

u: 5

pm-1

0:30

pm

912.

920.

5504

1

1215

Abe

rcor

n St

.

Intim

ate

cont

empo

rary

am

bian

ce. E

clec

tic

Pan-

Asia

n an

d Th

ai in

fluen

ced

men

u se

lec-

tions

as

wel

l as

sush

i.

A$$

L4W

an

g’s

II C

hin

ese

Trad

ition

al C

hine

se s

elec

tions

and

Japa

nese

te

riyak

i. Lar

ge m

enu

and

spac

ious

cas

ual

atm

osph

ere.

M-T

h: 1

1:30

am-1

0pm

, F-S

a: 11

:30a

m-1

1pm

, Su

: 12p

m-1

0pm

912.

355.

0321

760

1 W

ater

s Ave

.

$$I8

Su

shi-

Ze

n

Japa

nese

ow

ned

and

oper

ated

. Cas

ual

intim

ate

atm

osph

ere

serv

ing

trad

ition

al

Japa

nese

sus

hi a

nd e

ntre

es.

M-F

: 11a

m-2

:30

pm, M

-Th:

5pm

-10p

m,

F-Sa

: 5pm

-11p

m

912.

303.

0141

11

00 E

isen

how

er D

r.

$H

7A

Su

shi

Tim

e T

ow

a

Sush

i, Ter

iyaki

, and

oth

er tr

aditi

onal

Japa

nese

di

shes

in a

rel

axed

atm

osph

ere

with

sit-

dow

n su

shi b

ar.

M-T

h: 1

1-9:

30pm

, F:1

1-10

:30p

m,

Sa: 1

2-10

:30p

m

912.

920.

3288

5

4 M

ontg

omer

y C

ross

Rd.

$$J6

Jala

pe

no

’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-S

a: 11

am-1

0pm

, Su:

12p

m-9

pm

912.

920.

0704

8840

Abe

rcor

n St

.

$$I6

AL

a N

op

ale

ra

M-S

a: 12

pm-9

pm

912.

354.

0300

1

08 M

all B

lvd.

Trad

ition

al M

exic

an s

elec

tions

ser

ved

in M

exi-

can

them

ed s

ettin

g

A$$

I7

His

pan

icC

uban

, Mex

ican

, etc

.

Can

cun

Spac

ious

cas

ual a

tmos

pher

e. Ex

tens

ive m

enu

incl

udes

sta

ndar

d tr

aditi

onal

Mex

ican

fare

. D

aily

spec

ials

.

M-S

a: 11

am-1

0pm

912.

356.

1333

5500

Abe

rcor

n St

.

$$F7

A

El

Po

tro

Clas

sic M

exic

an s

elec

tions

in a

cas

ual s

ettin

g. Fr

esh

chili

mad

e da

ily. L

unch

and

din

ner

spec

ials

.M

-Th:

12p

m-9

pm, F

-Sa:

11am

-10p

m,

Su: 1

2pm

-8pm

912.

927.

9953

1

3051

Abe

rcor

n St

.

$$L3

AJa

lap

en

o’s

Larg

e se

lect

ion

of M

exic

an d

ishes

and

ap-

petiz

ers.

Awar

d w

inni

ng m

arga

ritas

. Cas

ual

atm

osph

ere.

M-T

h: 1

1am

-10:

30pm

, F-S

a: 11

am-1

1pm

, Su

: 11a

m-1

0pm

912.

356.

1800

7

405

Skid

away

Rd.

$$K

10A

La

Xal

ap

en

a

Casu

al in

timat

e se

tting

ser

ving

trad

ition

al

Mex

ican

fare

. Dai

ly sp

ecia

ls

M-S

u: 1

0am

-9pm

912.

234.

0876

2308

Ski

daw

ay R

d.

C11

$$A

M-S

a: 10

am-8

pm, S

u: 1

2pm

-6pm

Sal

sari

tas

Fre

sh C

an

tin

a

Casu

al e

xpre

ss d

inin

g. M

exic

an a

nd s

outh

-w

este

rn c

antin

a, fr

esh,

mad

e to

ord

er.

912.

335.

7678

520

5 W

ater

s Ave

.

F9$

A

Well FED 51

5700 waters avenue

Saigon

912 335 2025

Bistro

“phở for the soul”

open seven days

Discounts for Active Military &

Hospital Employees

authentic vietnamese


26 Well FED

PRICE $$$

$$$



Children’s Menu


Vegetarian Options

Am

eric

An

T y b e e I s l a n dBB

Q, S

outh

ern,

Sea

food

, Bu

rger

s, Sa

ndw

iche

s, et

c.A

Well FED 53

AJ’

s D

ock

sid

e R

est

au

ran

t

Rela

xed

atm

osph

ere

with

aw

ard

win

ning

vie

w. L

arge

sel

ectio

n of

sea

food

and

sta

ndar

d ca

sual

fare

.

M-S

u: 4

pm-1

0pm

, F-S

u: 1

1am

-10p

m

912.

786.

9533

131

5 C

hath

am A

venu

e

$$M

8A

No

rth

Be

ach

Bar

& G

rill

Mix

of A

mer

ican

and

Car

ibbe

an s

elec

tions

. D

aily

spec

ials

and

hom

emad

e de

sser

ts.

Live

Ent

erta

inm

ent.

M-S

u: 1

1am

-10p

m

912.

786.

4442

33

Van

Hor

ne A

ve.

A$

H10

Sti

ng

Ray

’s S

eafo

od

Casu

al a

tmos

pher

e. La

rge

sele

ctio

n of

sea

-fo

od, in

clud

ing

vario

us c

rab

dish

es. B

lue

crab

, lo

w c

ount

ry b

oil, a

nd p

latte

rs.

M-S

u: 1

1am

-unt

il

912.

484.

4954

14

03 B

utle

r Ave

.

A$$

M10

Fan

nie

’s O

n t

he

Be

ach

Larg

e se

lect

ion

of s

eafo

od, s

alad

s, an

d ap

ps.

Spec

ialti

es a

nd p

izza

s. Aw

ard

win

ning

Sun

day

brun

ch.

M-S

u: 1

1am

-clo

se

912.

786.

6109

161

3 St

rand

Roa

d

010

$$A

Be

rnie

’s O

yst

er

Ho

use

Sele

ctio

n in

clud

es s

andw

iche

s, bu

rger

s, an

d se

afoo

d. Po

’ boy

s an

d lo

w c

ount

ry b

oil. L

ive

mus

ic a

nd te

levis

ed s

port

s.M

-Th:

11-

10pm

, F-S

a: 11

-12p

mSu

: 12-

10pm

912.

786.

5100

13

Tybr

isa

St.

A$$

N10

Bu

rto

n’s

By t

he

Be

ach

Curb

side

pick

up, w

indo

w o

rder

ing.

Nic

e se

lec-

tion

of M

exic

an a

nd A

mer

ican

cla

ssic

s w

ith

clas

sic b

each

side

dine

r fe

el.

M-S

u: 1

1-10

pm

912.

786.

9655

1605

Inle

t Ave

.

$N

9

Rela

xed

islan

d at

mos

pher

e. Sp

ecia

lty p

izza

s, w

hole

or

by th

e sli

ce. L

ow c

ard

men

u, w

raps

, an

d m

ore.

M-S

u: 1

1-12

am

H6

912.

786.

5900

1

213

Hw

y 80

A$

Hu

c-A

-Po

os

Bit

es/

Bo

oze

Do

lph

in R

ee

f R

est

au

ran

t

Fusio

n of

Sou

ther

n an

d Ca

ribbe

an c

uisin

es

thro

ugh

a va

riety

of f

resh

sea

food

, ste

ak,

chic

ken,

and

past

a. Se

afoo

d bu

ffet e

very

Fri.

&

Sat

. nig

ht.

M-S

u: 8

am-1

0pm

912.

786.

8400

Oce

anfr

ont

&15

St.

A$$

N10

Win

d R

ose

Cafe

Sout

hern

sty

le c

asua

l far

e. Bu

rger

s, sa

nd-

wic

hes,

seaf

ood

and

mor

e. W

eekd

ay lu

nch

spec

ials

. M

-Th:

11-

7pm

, Sa:

11-8

pm S

u: 1

2-9p

m

912

.786

.659

3

1

9 Ty

bris

a St

.

$N

10T

op

sail

Bar

& G

rill

Wat

erfro

nt, in

door

and

out

door

sea

ting.

Ecle

ctic

mix

of A

mer

ican

sel

ectio

ns a

nd

Kore

an d

ishes

.

M-S

u: 1

2pm

-3am

912.

786.

8686

4B O

ld U

S H

wy

80C8

A$$

Ro

ck H

ou

se B

ar

& G

rill

Burg

ers,

seaf

ood,

taco

s, an

d bi

g bu

rrito

s se

rved

in a

spa

ciou

s sp

orts

bar

atm

osph

ere.

Live

ent

erta

inm

ent a

nd K

arao

ke.

Mo-

Su: 1

1-3a

m

912.

786.

7176

15

16 B

utle

r Ave

.

AN

9$$

Sp

an

ky

’s B

eac

hsi

de

Seaf

ood

galle

y an

d sa

loon

. Lar

ge s

elec

tion

of

seaf

ood,

past

a, sa

lads

, and

sta

cker

s. “H

ome

of th

e or

igin

al c

hick

en fi

nger

.”.

Su-T

h: 1

1-10

pm, F

-Sa:

11-1

1pm

912.

786.

5520

160

5 St

rand

Ave

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Bar Guide

the

to savannah & the islands pg. 60

> Refresh your palate with classic wines, pairings, and some not so

classic ways to mix it up.

Drink

The heinous heat of summer seems to have broken as we head toward the heavenly fall months. Though the season marks a march towards the bleakness of winter, there’s always a sense of newness as school begins once again, as does Savannah’s favorite time of year for picnics and outdoor concerts. It’s a perfect time to recap the basics of wine in order to raise our glasses to another glorious autumn. If you’re unfamiliar with wine, it can seem an intimidating task to choose a bottle to accompany a meal or sip on the back porch. However, there are only a few simple lessons you need to make purchasing wine an approachable and enjoyable activity. School is now in session! Most of you know that wine usually falls into the categories of white and red (there are a few “pink” varieties but let us not speak of them.) Each is further broken down into the type of grape used for its production. I find the following to be the most reliably excellent varieties:

These magical six can be your new best friends. Wine is also categorized by its “body,” determined on a “light” to “heavy” scale. It’s how the wine feels against your tongue and guides what food will pair best with the varietal. Lighter styles of wine, such as Riesling (white) and Pinot Noir (red) generally have a brightly acidic quality, reminiscent of the sparkly

FALL BACK With the ClassiCs

Whites: RieslingSauvignon BlancChardonnay

Reds:Pinot NoirCabernet SauvignonSyrah

By Jason Restivo

this process not only feels good against the heat, but slightly masks any toughness. On the flip side, having your white wines at room temperature can bring out the ripeness of fruit and aromatics. As far as impressing your friends with how much you spend, you should know that wine doesn’t have to be expensive or pretentious. There are great gems in the $13-$18 range right out there on the shelf. Of course, if you love the hunt, be sure to engage the sommelier (wine expert) at your favorite wine shop for fun and adventure in the cellar. And though we’re not supposed to judge a book by its cover, choosing a wine for its label is perfectly acceptable! I believe that if great thought was put into the design of the label, that same deliberation was put in the juice. Remember, when it comes to wine, it’s all about developing confidence. Like school, the more you study the smarter you get—and the more wine you sip, the more your palate develops. Conquer these basics and you’ll be a graduate-level wine connoisseur in no time!

tartness of lemons and white grapefruits. Its weight is sometimes compared to that of nonfat milk—light and smooth without too much to complicate the palate. Light wines are perfect to serve every day with simple meals, from a brunch of shrimp and grits to a late supper stir-fried vegetables over quinoa. Salads, steamed fish and fresh fruit also go well with these. Medium styles of wine, which include Sauvignon Blanc (white) and Cabernet (red), are a bit more substantial. The acids have a slightly softer feeling, like a pink grapefruit—bolder, a little sweeter. Think of it as the 2% milk option. Medium-bodied wine tend to contain tannins, even the white varieties when aged in oak barrels. These varietals tend to shine with the styles of cooking you find here in the south—any meat that’s braised, smoked or fried. A medium-bodied wine will round out a meal of fried or grilled chicken, baked potatoes, even mac n’ cheese. It’s time to get heavy. Chardonnay (white) and Syrah (red) generally have soft to no acids and firm tannins that give these wines a pleasant “buzzy” sensation on the tongue. Some say the tannins are like having oak splinters on your back palate—in a pleasant way! This is the heavy cream of wine—there’s a tangible sensation of the wine in the mouth. The heavier the wine, the richer the food: The rich sauces of French cooking, red meat with a demiglace and creamy cheeses pair best with a full-bodied wine that can stand up to strong flavors Speaking of pairing wine, don’t let it freak you out. While there are some general rules regarding flavors, the wine police won’t come after you for sipping a Syrah with sea bass. It’s really about what you like. I give you permission to experiment and be spontaneous! While it’s traditional to serve whites cold and reds at room temperature, try icing a red for 15 minutes when it’s hot outside;

“It’s a perfect time to recap the basics of

wine in order to raise our glasses

to another glorious autumn.”

Well FED 59


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912.

447.

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21

W. B

ay S

t.B5

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

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W. B

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912

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5

409

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912.

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233.

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921.

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352.

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236.

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: W

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FED

con

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s to

str

ive

for

the

mos

t co

mpl

ete

and

curr

ent

listin

gs. H

owev

er, w

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

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leas

e co

ntac

t us

. All

emai

ls r

egar

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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

you

wou

ld li

ke t

o be

incl

uded

, ple

ase

call,

fax,

or

emai

l with

you

r in

form

atio

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hav

e yo

ur li

stin

g cr

eate

d.

-Did

we

prin

t in

corr

ect

info

rmat

ion

for

your

bus

ines

s? D

o yo

u ne

ed

to u

pdat

e yo

ur li

stin

g? If

so,

we

wou

ld b

e m

ore

than

hap

py t

o up

date

you

r in

form

atio

n fo

r pr

int

in t

he n

ext

issu

e. If

you

wou

ld li

ke t

o up

date

, cha

nge,

or

rem

ove

your

list

ing,

plea

s co

ntac

t Wel

l FED

via

em

ail a

t: gu

ide

@w

ell

fed

savan

nah

.co

m

62 Well FED

“Health and flavor are the two basic components in our choice to serve

organic and local food. Freshly picked, locally grown ingredients have more

nutrients than food that’s been preserved and amended with chemicals.

And as a chef, I know this food will have the fullest flavor profile. “

~ Cha Bella Executive Chef, Matthew Roher

102 E. Broad St. www.cha-bella.com 912-790-7888

Organic Grill ~ Patio ~ Bar

well fed savannah september 2011

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