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Feed. Eat. Drink. The area's largest food, dining, and healthy living magazine with the most comprehensive dining and bar guide.
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Take ONE! It’s FREE!
VOLUME 2 ISSUE 9
1.2.
Let Local Farmbag help you live a healthier, happier life
UNPACK YOUR OWN!
3.4.
5.
The Farmer’s Marketcomes to your door.
Variety of produce, dairy,eggs, meats, seafood, etc.
You will be supporting localbusiness and agriculture.
Will make you betterlooking and happier!
Saves you time, money,and gives you peace of mind.
912.236.5464 www.themiragesavannah.com 20 east broughton
World Class Contemporary Dining
&Savannah’s Largest
Hookah Lounge
OPEN LATE 7 NIGHTS A WEEK
The Only Law Firm inSoutheast Georgia withan Attorney who is also
a Registered Nurse
WWW.REGISTERLAWFIRM.COM
STATESBORO (912) 764-6757HINESVILLE (912) 368-8888
Personal InjuryBankruptcy
We’re Here to Help(912) 234-5678
703 WHITAKER STREETSAVANNAH, GA 31401
44 MLK BLVD. 912-232-2720
Classic ItalianAl Fresco DiningOrganic WinesVegetarian OptionsGluten-Free ItemsKid Friendly MenuOutdoor SeatingOutdoor SeatingCatering Available
WWW.CORLEONES.TV
Contents: july 2012
The Water Guide The hidden costs of our everyday lives. Why it matters to you and our entire planet.
13
Protecting Gray’s ReefFrom land to sea, river to reef,journey with NOAA’s Cathy Sakas.
28
Feed
A Fisherman’s TaleWell Fed spends a day on the water withCharlie Russo of Russo’s Seafood.
32
eAT
Build your own Rain Barrel Garden guru, Kelly Lockamy shows you how.
25
The BAR GUIDE The most comprehensive list of bars, from downtown to The Islands.
76
dRINK
Drinking Clean while going GreenLiz Querusio explores some sustainable solutions.
74
44 The Seasonal Chef: Circa 1875 ReCIPe: Grilled Tuna & Provencal Vegetables
28
BEWARE of F.O.G.?When you wash
Fats, Oils, & Greasedown the drain
it causes buildupin our sewers.
Learn moreoon pg. 22
5 GA
LLO
NS PER LOAD IN WATER
SENSE CERTIFIED DISHWASHER
GALLONS PER SPRINKLER EVERY HOUR
NOT FINISHED!!!!!!!!
GALLONS20
300
WASHING SINKLOADOF DISHES BY HAND
13
44
72
46 Restaurant Feature: A look at a Savannah favorite, Blowin’ Smoke on MLK. ReCIPe: Smoked Baby Back Ribs
MAPS. deTAILS.
deSCRIPTIONS.
New Listings
pg. 51
Dining Guide
72 Thinking Outside the BottleThe best thing for you, has been there all along.
Saving the Savannah RiverSavannah River Keeper, Tonya Bonitatibus,explains the ever important how and the why.
37
A Dangerous F.O.G.The lesser known negative side effects of fats, oils and grease.
22
Authentic Thai Cuisine in the heart of
Downtown Savannah
147 ABERCORN ST. 912.201.3534
Licensed & Insured
EXPERIENCESouthEast Asian
Cuisine Like nowhere else
in Savannah RESIDENTIAL & COMMERCIALRELOCATION SPECIALISTS
PROUDLY SERVING SAVANNAH& VICINITY FOR OVER 19 YEARS!
SPECIALTYMOVING& DELIVERY
ART & ANTIQUESFINE FURNITURE & PIANOS
OFFICE FURNITUREOVERSIZE & HEAVY OBJECTS
LICENSED & INSUREDFree Estimates (912) 925-9528
8 | Volume 2 Issue 9 | 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
If you were to take all of the water on earth and put it into a gallon jug, only a teaspoon of it would be available to humans to use. We see water all around us, yet it is becoming one of our most scarce resources. More and more, around the world, the price of a barrel of water is exceeding the price of a barrel of oil; our rivers are no longer reaching the sea; wells are salting in; deserts are expanding; and 3.5 million people die every year from no access to safe water. We rely on water so completely, and on so many levels, yet so much of our water use and impact on water resources is hidden.
This is the great paradox of water—we can’t live without it, but many of us don’t really understand how we use it. It is a global resource: the water in our rivers today was the water falling on your roof yesterday, and will be the water being drawn up a town well halfway around the world tomorrow. But it is also a common resource, and our right to access it comes with the responsibility to protect and conserve it.
So what does all of this have to do with a food and dining magazine?
This may come as a surprise for some of our new readers, but for those who are already acquainted with the Well FED family, they know that this publication is so much more than what appears on the surface...much like our water use.
So we are devoting our entire July issue to water: to how we use it, how it’s used in our name, and the impact we have on the health of our natural resources. Our hope is that you will better understand the role it plays in your life and will discover some of the issues we are facing in our community, state, and world. Just as water is a common resource, we face common issues around it, and we must face them together.
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 Lockamy Margosia JadkowskiCathy SakasDavid GignilliatTonya BonitatibusDavid LandriganCornelia StumpfLiz Querusio
Creative DirectorWhitney Johnson
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345
acebook!Follow us on
Contributing PhotographersTonya BonitatibusCathy SakasCover:©Okea-Fotolia.com
“When the well is dry, we know the worth of water.” -Benjamin Franklin
Accounts Jennifer Restivo Charles MooreChristina SullivanMeagan Hodge Brian Stafford
witter!
Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.
for a chance to win prizes! Please Recycle this Magazine!
Publisher's dish
General ManagerJennifer Gedroyc
Contact Us
Special ThanksMark MinoffJake HodeshParticipant MediaCity of Savannah,Water Resources Dept.
Visit our all organicdeli and produce
department.fresh squeezed JUICE BAR satisfying
SMOOTHIES
PREPARED SALADSby the pound
tasty SANDWICHES
Growinga healthybusiness
since 1978
1102 Bull Street www.BrighterDayFoods.com 912.236.4703
Experience Fine Dining in a Casual Atmosphere at The Oldest Restaurant on Historic River Street.
Fresh Maine LobsterPasture Raised Local PorkFresh Caught Georgia ShrimpSelect Local Organic Vegetables
One North Lincoln St. (Located On Riverstreet) boarsheadgrillandtavern.com 912.651.9660
A Savannah Dining Tradition
FEED“...We all impact a watershed, no matter where you live on this good ocean planet... Your personal decisions ultimately determine the fate of our ocean.”
Cathy J. Sakas, Education Coordinator NOAA Gray’s Reef National Marine Sanctuary
Pictured here: Well FED meets Steve Tootle, local crabber, fisherman, and insurance salesman; while on a fishing trip with Charlie Russo of Russo’s Seafood. -Article on page 33
HoursTues - Thurs 5:30 - 11:00Fri - Sat 5:30 - 12:00
Brunch Sat & Sun 11:00a - 3:00p
(912) 233-000241 Whitaker St. Savannah, [email protected]/sageofsavannah
Opening for Lunch!! Tuesday May15th
Lunch will be available Tuesday thru Friday 11:00 till 3:00
Service Atmosphere G
astronomy Experience
Purchase Any 1-6 Wines & Receive 5% OffIt’s summer time, so stock up on your favorites!Summer Wines - Check out our Value Vault!
Friday 08.17 5-Courses paired with Wine RSVP REQUIRED
6PM RECEPTION 7:30PM DINNER $70++ per person
Receive 10% Off Gourmet Cheese and Meats*LARGE SELECTION! *WHEN PURCHASING 1 OR MORE LBS.
International Tasting with SPECIAL GUEST
AMBER CHALFIN of UNIQUE WORLD WINES
YOUR WATER FOOTPRINT
WORLD’S WATERSUPPLY
Understandingby Margosia Jadkowski
ENVIRONMENTAL PLANNER - CITY OF SAVANNAH WATER RESOURCES
ESTIMATED
OF THAT 2.5% IS
97.5%Saltwater
70%30%
2.5%Fresh Water
Unavailablein Glaciers,Snow, etc.
Available forHuman
Consumption
When asked, 80% of Americans say they believe they used an average amount of water or less in their daily lives. Beyond being statistically impossible, this goes to show that most of us don’t believe we have a problem with water, or that we contribute to a larger water problem. Water is a difficult resource when it comes to understanding how we use it; it’s more like air than oil. When a gallon of oil is burned, it is gone, at least in a timeframe meaningful for humans. But when we breath in oxygen, and out carbon dioxide, it’s not really using up the oxygen, because it’s always being replenished in a cycle. And those 3rd grade songs about the water cycle have taught us to assume the same is true of water. But if we think about water use as a daily snapshot of all the word’s water, we can begin to see how we may use more than our fair share. In that snapshot, of all the earth’s water, less than 1% is available for human use, with the rest tied up in oceans and ice. Now divide that between all 7 billion of us, not to mention all of the earth’s plants, animals, and ecosystems which depend on the same water resources. Suddenly water doesn’t seem quite as limitless.
While the water we use directly throughout the day may not seem to be a significant amount— a few gallons here to flush a toilet, a few gallons there to cook dinner— we often forget about the water that is used in our name. Everything has a water footprint: the water that was used to produce the product, package it, transport it, and even the water that was polluted in the manufacturing process. In the US the average residential
water use is 98 gallons per person each day. But that is only water that we use directly in our homes and businesses. When the water that is used in our name, to grow our food, produce the magazine in your hands, the clothes you’re wearing, the car you drive, the average American uses 2,000 gallons each day. It is no wonder, that when over 95% of our water use is hidden, from plain sight that so many of us think we are below average, that we are not part of the problem.
All the water that ever
YOUR WATER FOOTPRINTBEGINS ON THE NEXT PAGE
THE GUIDE TOUnderstanding
The need to conserve water here in Savannah is immediate. Regionally we have drawn so much water out of the Floridian Aquifer, our primary drinking water source, that saltwater has started to seep into this 100,000 square mile underground water reservoir. That saltwater is moving toward Savannah’s wells and has already reached our neighbors in Hilton Head, closing half of their wells.
With saltwater intrusion into the aquifer we have begun to turn to Abercorn Creek as a water source. While we will likely depend more on the river in the future, conserving our current sources will always be a more sustainable, and less expensive option than developing new sources. It costs around 78% more to treat our surface water than groundwater, and millions of dollars of infrastructure would be needed to switch completely to using surface water. These are costs what we will all share if we don’t do our part to conserve water now.
The need to reduce the water used in our names is also immediate. According to the National Geographic’s Freshwater Initiative, in 2011 there were 360,000 gallons of clean, safe water for each person on earth for the year. Due to population growth and contamination of water resources, in 2020 that will fall to 120,000 gallons, and by 2050 there will be only be 60,000 gallons for each of us. That may still seem like a lot, but at the current American consumption of 2,000 gallons each day, that is only a month’s supply.
will be, is, right now.
We created this guide to help everyone understand how we use water in our homes, in our food, and in the goods we buy can help us realize our own water footprint. But knowing how much water we use is only the first step—it doesn’t mean much if we don’t act on it. The easiest way is to improve the efficiency with which we use water. Notice the difference between an old toilet and a newer low-flow toilet. By just replacing one toilet, without doing anything else differently, a family of four can save over 16,000 gallons a year, and City of Savannah water customers can get two free low-flow toilets to replace old ones. Beyond making our water use more efficient, we can make behavioral changes. Now that you know how much more water goes into a pound of beef than a pound of chicken, will it weigh into your decision about what to eat for dinner?
Water use data comes from National Geographic’s Water Footprint Calculator and Waterfootprint.org. Visit them online to calculate your footprint!!
The need to conserve water is immediate.
TO TAKE A10 MIN. SHOWEROR FILL A BATH50
What is my Water Footprint?
GA
LLO
NS
You can replace your old toilets (before 1993) with a new
from the City of Savannah! For more info, CALL (912) 651-6943.
6 PER FLUSH ONTOILETS FROMBEFORE 1993
PER FLUSH ONLOW FLOW TOILETS
1.3 GA
LLO
NS
GA
LLO
NS
SAVES A FAMILY OF FOUR16,000 GALLONS A YEAR!
It is simply how much water you use. Water footprints include the water you use directly in your home and water you use indirectly, or that is used in your name, to produce your food, goods you buys, and energy you consume. It includes the water used in production, packaging, and transportation, as well as the water
that is polluted by these processes
AVERAGE PER LOADWASHED IN WASHERSFROM BEFORE 201035 G
ALL
ON
S
Loads per year-Family of 4
gallons per year
SAVE 6,000 GALLONSA YEAR BY SWITCHING TO HIGH EFFICIENCY OR ENERGY STAR
x 35012,250
6,000
REDUCE SHOWERS BY JUST 2 MINUTES & SAVE UP TO 300 GALLONS A MONTH
Residential INDOOR
CALL 311 TO REPORT WATERINGRESTRICTION VIOLATIONS
are
-
EXCESS SPRINKLER WATER OR RAIN WATER WASHESPET WASTE, FERTILIZERS, & PESTICIDES FROM LAWS
ALONG WITH LITER, GASOLINE, & MOTOR OIL INTOSTORM DRAINS AND OUT INTO OUR RIVERS & MARSHES
LB. OF LETTUCEGROWN IN THE U.S.
LB. OF LETTUCEGROWN IN THE CHINA
GA
LLO
NS
GA
LLO
NS
36#3 GA
LLO
NS
It is estimated only 12% ofcorn produced is used for human consumption. Other uses include Ethanol, Cooking Oil, Bioplastics, Grain Alcohol, Fabrics, Commodities High Fructose Corn Syrup & Animal Feed
35 13PERPEACH
GA
LLO
NS146
COMMON “TABLE SUGAR” COMESFROM SUGAR CANE, SUGAR BEET, OR BOTH
GEORGIA’S RANKFOR PEACHPRODUCTION
214LB. OF REFINED
CANE SUGAR
GA
LLO
NS
LB. OF REFINEDBEET SUGAR
109 GA
LLO
NS
40%
Agricultural CROPS & BYPRODUCTS
PER LB. OF CORNABOUT 3-4 EARSOR 2-3 CUPS
PERCENTAGE OFTHE WORLD’S TOTALCORN HARVEST THE
U.S. PRODUCES
SMALLER LOCAL FARMS CAN USE LESS WATER TO PRODUCE THE SAME PRODUCT.
PER GALLON OF MILK1056 G
ALL
ON
S
GA
LLO
NS
1849 GA
LLO
NS
PER LB. OF BEEF
PER LB. OF PORK
THE WATER FOOTPRINT OF 1 LB. OF BEEFINCLUDES THE WATER THE COW DRINKS,WATER USED IN GROWING IT’S FEED,AND IN PROCESSING, PACKAGING, ANDTRANSPORTING THE MEAT
LBS. OF CHICKENNNN
EVERYDAYEGGS
MIL
LIO
N
MILLION
GA
LLO
NS519
24.614
PER LB. OF CHICKEN
31051 FOR
ONEEGGG
ALL
ON
S
Agricultural MEAT & BYPRODUCTS
RUNOFFJust like in your neighborhood, rain and irrigation water carriesagricultural runoff pollution into our waterways. This runoff fromfarms is the leading sources of pollution to rivers and lakes, includingsediment, nutrients, pathogens, pesticides, metals, and salts.
FOR A T-SHIRT650 G
ALL
ON
S
GA
LLO
NS 20802080 G
ALL
ON
S
GA
LLO
NS
GALLONS
ONE PAIR OF JEANSPAIR OF LEATHER SHOES
5 GA
LLO
NS A DAY TO
POWER YOURHOME
TO MAKEA PLASTICWATER BOTTLE
OF BOTTLEDWATER IS JUSTREPROCESSEDTAP WATER
PER GALLONOF GASOLINE
WHICH IS 4 TIMES THE AMOUNT OF WATER IT HOLDS
13
1.540%
Industrial CONSUMER PRODUCTS
PRODUCING ELECTRICITYFROM OIL TAKES 10X ASMUCH WATER AS COAL
ottl d cos s bo
2,000 TIMES MORE
LEARN MORE ON PG. 72
TAKE ACTION!
Watch the documentary, Last Call at the Oasis to learn more about the vital role water plays in our lives, exposing the defects in the current system and depicting communities already struggling with its ill-effects, the film features activist Erin Brockovich and such distinguished experts as Peter Gleick, Alex Prud’homme, Jay Famiglietti and Robert Glennon.
Well FED in cooperation with Participant Media, ATO Films, and Tugg.com present a special one night showing of Last Call at the Oasis, Wednesday, July 25, at 7:30pm.The film will be screened at the Carmike Wynnsong 11 located behind the Savannah Mall. All attendees will receive a free gift bag and be eligible to win one of several door prizes. Stay after the film to socialize with other attendees, various non-profit organizations, and the Well FED family.
LEARN MORE!Scan this QR CODE to get your tickets now!
Understand the “hidden water” cost of what you do every day. Use National Geographic’s Water Calculator to test your true water footprint.
Sign the WATER BILL OF RIGHTS, a statement of principles affirming that all Americans have the right to safe, clean drinking water at replenishable levels.
Choose products with the EPA’s WaterSense label, which indicates that a product is water efficient and is contributing to overall water conservation
Say ‘No’ to bottled water. It takes four times the water you’re drinking just to create the bottle. Plus, you’ll save money. Learn more on pages 72-75!
Visit takepart.com/lastcall to learn more.
1. 2. 3.
4.
5.
Here are a few ways you can start making a difference now
Scan to visit takepart.com
Scan to calculate your
water footprint!
This is a one-time special screening with limited availability. Tickets are $10 each and must be reserved in advance. For more information and to reserve your tickets now, please visit www.wellfedsavannah.com.
by Margosia Jadkowski, EnvironmEntal PlannEr - City of Savannah WatEr rESourCES
T hese days when we hear about fats, oils, and grease clogging something, it’s usually arteries.
But when hot fats, oils, and grease—known as FOG—are poured or washed down the drain in homes and restaurants, they solidify as they cool. This accumulates in our sewer pipes, building up and eventually obstructing the pipe. You probably try to spend as little time possible thinking about what’s inside the city’s sewer pipes, but when they become clogged with FOG and sewage backs up into homes, streets, rivers, and marshes it becomes impossible to ignore. During the most recent incident on June 19th, an estimated 18,000 gallons of raw sewage flowed into storm drains after the sewer was blocked with FOG, mainly from homes, and proceeded to flow into the Kayton Canal, which in turn runs into the Savannah River. Needless to say, this kind of “spill” poses a very serious health and environmental risk. In this case, City of Savannah crews were able to contain the spill before much reached the canal, and water samples show that contamination never reached the Savannah River. For such a serious and potentially dangerous problem, the solution is quite easy and directly in our hands. FOG, including oil, butter, margarine, lard, shortening, meat fats and drippings, food scraps, baking goods, gravy, sauces, mayonnaise, salad dressings,
and even dairy products should be disposed of in the trash rather than down the drain. But in order to dispose of hot oils correctly, let them cool before throwing them away, and contain liquids in old bottles with lids or cans for more solidified oils like bacon grease. Even small amounts can accumulate, so wipe dishes and pans to absorb FOG left over with a paper towel before washing with water. More and more, fryer oil from restaurants and homes is being collected and refined into biodiesel—a solution which protects our waterways and promotes local energy alternatives. Residents
can collect and bring theirs to the Chatham County Recycling Center or the President Street Water Reclamation
Facility. By following these few simple steps in your home you can do your part to
keep sewage in its pipes, out of our waterways, and as out of mind as you’d like it to be.
Dispose F.O.G. by
collecting it in containers before
tossing in the trash.
Don’t Clog with F.O.G.
Everyday 7am
til 10pm
100% fair trade and organic coffee and espresso, house made baked goodies, fresh smoothies
fresh, light fare using local harvest served until 9:00pm
music, poetry, indie films... check website for schedule www.sentientbean.com
free WiFi
located at the south end of Forsyth park, across from the tennis courts
Since 2001
Brewing Coffee and Community
912.232.444713 e. Park Ave.
Savannah, GA 31401
Making it easierfor you to eat
healthier!
JOIN US ! JULY 20thSustainable Dinner SeriesFeaturing Russo’s Seafood
RSVP ONLINE
F ,
.
www.thriveacarryoutcafe.com 912.898.2131 4700E Highway 80E-Whitemarsh Plaza
e Area’s OnlyCERTIFIED GREEN
Restaurant & Catering Service
There's never been a better timeto grow your own food!
912.349.4030 4107 Eighth St. STE. C - Garden City, GA
WWW.SAVANNAHHYDRO.COM
Fresh Veggies, Eggs, Honey, Chicken,
Pork, Beef, Bread, Pasta, Coffee
Baked Goods, Plants, Peace of Mind.
Shopping List:
Simply Savannah Eventsweddings & special occasions
unique, affordable, eco-friendlyevent planning options
912. 596. 7104 simplysavannahevents.com
1106 East 59th St. Savannah, GA 31404
Working with local farmers to provide our members with a growing list of affordable, sustainably-produced food and dry goods for over 4 years. Come join our thriving community and support our local food economy.
www.savannahfoodcoop.com
According to the Savannah Chatham County Metropolitan Planning Commission, almost 59% of domestic water use is used outdoors. Most of that is for irrigating lawns and watering gardens. Agriculturally speaking, it takes approximately 1,075,800 gallons of water per year to feed the average American family. We can relieve some that water use by growing vegetables for ourselves and utilizing water conservation techniques in this process. Rain barrels are easy and inexpensive to make, water retention ponds are labor intensive initially, but hold infinitely more water, and rain gardens are an effective way to trap runoff water right where you need it most.
Follow the simple instructions on the next page to learn how to make your very own rain barrel from a lidded trash can that is easily purchased at local retailers.
here’s what you’ll need:The Spigot & Hardware You'll need a ¾" hose bib spigot (1/2" will work too but with smaller locknut and washer). These have 1” male threads at one end to screw into the barrel and ¾” at the other to attach a standard size hose. You'll also need a 1" galvanized locknut, Teflon tape, superglue and silicone sealant.
The Overflow Valve & HardwareYou’ll need a ¾” brass overflow valve which, like the spigot, has male threads on either end with the outer end able to connect with the female end of a hose (plastic will work too). These are called “male hose MIP adapter ¾ x ¾ x ½” at Lowe’s and #A-665 at Home Depot. You’ll also need the locknut, Teflon tape, superglue, and silicone sealant.
Tools•Drill•1” hole saw or drill bit (or use 15/16” for very secure fit)•Utility knife, Hacksaw, Scissors•Pliers or wrench•Mesh screen for the lid as a filter/mosquito control
LEARN MORE AT SUGACENTRAL.ORG Well FED 25
DIRECTIONS1. Drill a 1” hole with your hole-saw or drill bit, just off the bottom of the container for the spigot assembly. I put mine as low as possible to maximize easy water use. It’s designed to be used with a stand. I use four cinder blocks.
2. Drill a 1” hole an inch or so below the rim for your overflow valve assembly. This hole can go anywhere around the barrel at that latitude. Keep in mind: don’t put it too close to the top (overflow) or too low (lose water storage). I recommend you put the hole 1-3 inches from the lid. Please note: if you’ve got a 2,000 square feet roof and those large downspouts, you may want to get a larger overflow valve.
3. Take utility knife to clean scraps around holes.
4. Wrap the barrel end of the spigot three times around with Teflon tape and then screw in the spigot squarely. It should go by hand.
5. Screw on the locknut and finish tightening by turning the spigot while holding the locknut with a wrench or needle nose pliers. (You may need a second person to turn while you hold or vice versa).
6. Wrap the longer end of the overflow valve with Teflon tape three times and then screw it into the overflow hole by hand or by using a wrench or pliers if necessary. The outside male threads should be able to connect with a standard size hose to divert the overflow.
7. Screw on the locknut as far as possible by hand, then hold locknut while tightening overflow valve with pliers/wrench until it is very tight.
1. 2. 3.
4.
5.
8. Take a tube of all-purpose silicone caulk and apply a bead where overflow valve meets the outside of the barrel.
9. Take a tube of all-purpose silicone caulk and apply where the spigot meets the barrel. Follow drying time directions from the silicone tube.
10. Cut the appropriate sized hole in the lid for your downspout or larger if catching directly off the roof.
11. Place screen on top and glue into place to keep mosquitoes out. If using a downspout, the end of the spout can be wrapped in the mesh as a filter before it is fitted into the hole. The crack around the spout going through the lid can be caulked to keep mosquitoes out. If there’s no downspout to connect to, turn the lid upside-down with the mesh-covered hole in the center of the inverted, concave shaped lid, this will trap more water as it rushes off the roof valley.
12. Using a spare piece of mesh and a rubberband, cover the overflow valve to prevent insects and debris from entering the barrel.
USE: Elevate the barrel on bricks or blocks high enough so that gravity will work for you in moving the water into your garden by hose, or high enough for a watering can to fit under the spigot. Situate the barrel below a downspout or roof-valley.- If using a downspout, cut spout to height of elevated barrel so that an inch or two can be inserted into the barrel, caulk around this opening. A downspout diverter can be used as pictured in the opening page.- Either connect a garden hose or soaker hose to the spigot, or use a watering can to deliver water to your plants.- For more holding capacity, connect several barrels together with the overflow pipe of one leading into the overflow opening of the next one in line.
6/7. 8/9. 10.
11.
12.
There is nothing more relaxing than a lazy canoe trip down one of southeast
Georgia’s moody black water rivers. Highly reflective surfaces mirror other-worldly images of majestic cypress and stately tupelos transforming even the most hyper-tensioned Type A into a mellow, jellied floater. Leaning over the canoe gunwale I swished my hand through the dark warm waters of the mighty Altamaha River. That was Saturday afternoon.
Tuesday I boarded the Joe Ferguson, NOAA Gray’s Reef National Marine Sanctuary’s research vessel, with gear in hand to help with dive ops. The task for the day was to retrieve and replace receivers used in the acoustic fish tagging project, which pick up unique signature signals from tagged groupers and snappers. The study helps Gray’s Reef ’s managers make informed decisions about the protection of the habitats these fish populations frequent. After cruising over relatively smooth seas we arrived at our first location. The water was its normal phytoplankton-rich green. I knew that water I had swished through my hands on the Altamaha the Saturday before most likely had already made its way to Gray’s Reef.
From Land to Sea, Watersheds to Ocean,
Rivers to Reefs
In 2011, Dr. Danny Gleason of Georgia Southern University designed a project to determine the time it would take for water from the mouth of the Altamaha River where nearly 70,000 gallons of freshwater per second empties into the Atlantic to make its way to Gray’s Reef. Danny dumped gallons of a bright red environmentally friendly dye at the Altamaha’s mouth and waited. Before long a Georgia Department of Natural Resources law enforcement vessel approached with lights revolving. Danny had overlooked letting these guys know about the project. A bit red in the face and not from the dye Danny made his apologies and was permitted to continue following the dye. It took two and a half days for the now diluted dye to make its way to Gray’s Reef and it didn’t take a straight route either. It immediately moved southward along Georgia’s short coast and on down Florida’s northeast coast before prevailing easterly winds pushed it northward over the continental shelf and eventually over Gray’s Reef, located approximately 20 miles due east of Sapelo Island’s Nanny Goat Beach.
Written by Cathy J. Sakas, Education Coordinator NOAA Gray’s Reef National Marine Sanctuary
Photos Courtesy of NOAA Gray’s Reef NMS
In studies dating back to 1991, Dr. Jack Blanton and colleagues of Skidaway Institute of Oceanography traced tritium leaking from the Savannah River Site. The tritium proved to be expensive to trace but the researchers found that tritium-laced Savannah River water eventually makes its way over the continental shelf off Georgia after moving southward from its mouth past Georgia’s 16 barrier islands then along Florida’s northeast coast before prevailing easterlies push it back northward over the continental shelf off Georgia and potentially over Gray’s Reef.
Danny’s and Jack’s studies showed that water from the Altamaha River Watershed and Savannah River Watershed make their way offshore after moving southward along Georgia’s short coast and Florida’s northeastern shoreline. Some of the water makes it way to Gray’s Reef - land to sea, rivers to reefs.
From 2000 to 2002 three studies led by Dr. Jeff Hyland of NOAA Center for Coastal Ocean Science investigated the chemical contaminant loads of benthic infauna - the tiny organisms such as clams, brittle stars and worms that live in the sand of the ocean floor. Hyland’s study found that these tiny organisms just visible to the naked eye contained metals, industrial and household chemicals, pesticides and herbicides. His team followed a straight line transect from the mouth of the Altamaha 20 miles offshore to Gray’s Reef. The chemical contaminant loads of these tiny organisms diminished the further from the mouth they were located. The interesting find though is that these chemical contaminants were still detectable at Gray’s Reef and remember the water doesn’t travel in a straight line from the mouth out to Gray’s Reef or could come from another watershed. Some contaminants could come from atmospheric deposition (mercury from coal burning).
Just a few paragraphs back I mentioned Gray’s Reef ’s fish acoustic tagging project. As it turns out several research projects from various agencies use the same equipment array and therefore receivers pick up “visitor” signals. Lemon, bull and white sharks tagged from Delaware south to Miami in other projects have been detected on Gray’s Reef ’s receivers. The ones that really caught our collective attention were the Atlantic sturgeon tagged in the Altamaha River. The canoe I paddled in the Altamaha sports a thwart bent from the impact of a five-foot sturgeon that leaped into my canoe one lazy afternoon, rudely awakening me from my river reverie. Those same sturgeons jumping in the Altamaha and in other coastal freshwater rivers make their way offshore, some to Gray’s Reef. So not only is the water connecting land to sea but sturgeon are also making the case that the watersheds are the great connectors – rivers to reefs, sturgeon from the mighty Altamaha to the underwater treasure trove of Gray’s Reef.
So the bottom line is this. In order to have healthy reefs that provide critical habitat for those big delicious groupers and snappers most of us love to eat, the water that bathes offshore habitats including Gray’s Reef depends on the cleanliness of the water from land that eventually washes over it. Watersheds impact offshore habitats. Healthy watersheds result in healthy reefs and healthy reefs provide healthy habitats for economically important fish. Oh yes, and just in case you were wondering, we all impact a watershed, no matter where you live on this good ocean planet. What you use to wash your clothes and dishes, what you use to wash your car, how often you use your car brakse; whatever your personal choices, your decisions make their way into the ditches that flow into the streams that empty into the rivers that flow to the ocean. Your personal decisions ultimately determine the fate of our ocean. Make Clean Decisions; Your Ocean Depends on You!
For more information about Gray’s Reef and what you can do for your ocean, please visit graysreef.noaa.gov. Well FED 29
Whether you’re a local or a visitor, Charlie Russo Jr. is the type of Savannahian you hope to meet someday. As friendly as a smile, he’s a charming storyteller, an engaging man with his melodic coastal drawl. And as the modern-day face of Russo’s Seafood, a family-owned seafood retailer and wholesaler since 1946, he’s as valuable a resource for local knowledge as any walking tour or downtown trolley.
Mr. Russo said for us to be there at 7 a.m. Sharp. We arrived at the Skidaway boat ramp, scanning the parking lot for our host’s truck. He was already waiting for us, on the water’s edge in his 17-foot whaler. We grabbed our provisions and headed over to meet him. After hellos and handshakes, we made our way onto his boat, undid the mooring ropes, and Russo started the engine to begin our early-morning journey.
As a matter of necessity and routine, Charlie Russo is a morning guy. He’s usually up before the crack of dawn, on his feet and ready for the day by 5:30 a.m. He’ll eat breakfast, sometimes a “piece of fish between some toast,” and then he’s off to the store -- Russo’s Seafood on Abercorn Street -- by 6:30. Before Russo’s opens each morning at 8 a.m., there’s work to be done. A group of morning workers, including some of his family members, join Russo for the ritualistic morning prep. The refrigerated display wells are filled with fresh ice, deliveries are made and received, and fish must be filleted, prepared and wrapped for sale.
The water, as still as a mirror, looked like it could go on forever. The sun was already out, but on the first day of the summer, we’d still have a few hours before it would reach its midday swelter. As the outboard motor pushed us quickly away from dry land, you could see the majestic natural beauty of these local waters. In the distance on both sides of the boat, spires of marsh grass swayed gently in the early morning breeze. Passing through channel markers, Mr. Russo gestured to points of interest, their names familiar yet still distant on the horizon. “There’s Burnside Island.” ... “There’s the Moon River.”
The original Russo’s opened off Waters Avenue in 1946, or 31st and Waters Lane, to be exact, where his father Charlie Sr. and mother Antoinette first started the family business. It was the 1930s, and Charlie Sr. had a choice between an opportunity at the post office versus the fish business. Looking for security, he chose a postal career and was later drafted into service as a clerk during the war. Upon returning from the war, Charlie Sr. (or ‘Daddy,’ as Charlie calls him) began to learn the seafood business from Mr. Rayola. Charlie Sr. had a knack for the work, and Mr. Rayola eventually made him the store’s manager. Eventually, an opportunity for Mr. Russo to have his own space presented itself in the lane behind Connor’s supermarket on Waters.
“It started with humble beginnings on Waters,” Russo recalls. “I remember being a six-year old boy filleting flounder.”
The business grew, establishing a foothold in Savannah’s thriving seafood industry. Russo’s Seafood eventually moved to a space twice the size at Abercorn and 40th, where it has been in business continuously for the last 40 years.
Our first stop was with Steve Tootle, an insurance salesman, a local crabber and Charlie’s friend. Charlie seemed to know Tootle’s usual spots, and it wasn’t long before we found him. As we arrived, Tootle was filling his crab trap with bait, and then let it drag in the water. When he pulled it up, you could see the iridescent blue crustaceans, mostly female. Those big enough to eat went into a wooden bushel on the boat. Tootle then repeated the process, one he’d been doing for about 20 years, selling his daily bounty to local seafood shops and restaurants.
“I never knew what I was going to do for a living,” recalls Charlie, who graduated from Benedictine in 1961. “Coming up as a kid in the family business though, you always had that to fall back on.”
After Benedictine, Russo decided to take a trip with some buddies out to the northwest, one of those quintessential coming-of-age adventures.
Well Fed writer David Gignilliat and creative director Whitney Johnson spend a morning out on the local waters with Charlie Russo Jr., owner of Russo’s Seafood.
32 Well FED
By David Gignilliat
A Fisherman’s Tale
To Ketchikan, Alaska, to be exact, where Russo had heard he could find profitable work at one of the pulp mills. As the trip’s date approached, the group of guys slowly became a group of one; just Charlie himself. No matter, he’d still go, he thought. After saving enough money, he took a Greyhound bus from Savannah to Seattle, and then on to Alaska. As luck would have it, when he got there, the pulp mills were on strike. There he was, 4000 miles away from home, his plans seemingly shot. Undeterred, Charlie went to the local employment agency and found work on a salmon boat.
Mr. Russo’s boat housed six fishing poles, and as we found a suitable spot to anchor, he grabbed three rods. Charlie, by far the expert on this trip, was the bait man for the day; hooking pieces of raw shrimp and whole squids for our attempts at bigger catch. He put out a bucket of chum, a frozen block of ground fish bones and guts, to prime the waters. Thirty minutes later, the frozen chunk was all but gone, just an oily slick of its fish essence left behind.
Russo’s has long been a fixture of the Savannah seafood scene. As a supplier to many local restaurants (including Elizabeth’s on 37th), its bona fides as a local retailer and wholesaler are without question. Its shrimp are from Georgia, and its bushels of oysters are from the nearby May River courtesy of the Bluffton Oyster Company.
-Continued on the next page.
“The seafood business is all about loyalty.”
They continue to offer a wide variety of seafood, including crab, tuna, flounder, grouper and whiting. Russo’s wife, Clara, works in the store, and other family members often pitch in too. It’s the type of place where customers can have their fish filleted for them, chat with the Russo family or leave with a time-tested recipe or two.
“We do an excellent job in terms of quality and service, so it would be rare to not have someone stay with us,” says Russo. “The seafood business is all about loyalty,”
There is a certain repetitive simplicity to fishing. Rig the bait. Cast the line. Wait. Wait some more. Feel a tug or a nibble. Reel it in. See what you caught. Or didn’t catch. Repeat. It is an activity that rewards the patient, the consistent, the not-so-instantly gratified. Though most of the time we were not successful, we kept putting the line out there. And waiting. A few baby sharks, including a bonnethead, find our lines. The native whiting, tripletail and sunfish remain elusive. Charlie guides us to another spot, about 500 yards past another channel marker. Finally, a lone whiting finds one of our lines. A small victory, one of many quiet virtues of the day.
In 2012, Russo’s faces new challenges, especially from government regulation and catch restrictions, which have in some cases forced him to find outside suppliers despite plentiful local waters. The obstacles also trickle down to other participants in the local seafood microeconomy (shops, suppliers, equipment, etc.), who must balance fuel costs, supply and price with an increasing public demand for authentic “local” product.
“The red snapper, the grouper, those things we’ve depended on for years, the government has just stopped [the local suppliers] from catching. It has really hurt us,” he says. “Every time you turn around, the government has a restriction here, a restriction there. There are solutions here for us to help our local economy, but the government just keeps squeezing us down.”
On the way back to the boat ramp, we spy a passel of wild hogs roaming the mud and marsh on nearby Green Island, a private enclave. Closer to shore, we watch a dolphin crest in and out of the water. Among the friendliest of all mammals, it’s a treat to see them swim so closely to the boat. As our trip concludes, we thank Mr. Russo for the adventure, say our goodbyes, and step back onto land.
Russo’s also finds its modern-day competitors are not just local seafood depots, but also the sprawling seafood aisles of the area’s big-box grocery store chains.
“You know, as fancy as the supermarkets are, I think you still can’t beat our quality and selection,” he suggests. “It’s all that pride and goodness that keeps us going.”
Russo’s Seafood is located at 201 East 40th Street, and is open Monday through Saturday, from 8 a.m. to 530 p.m. For more information, you can call the store directly at 912-234-5196, toll-free at 866-234-5196 or visit the website at www.russoseafood.com.
34 Well FED
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There is no doubt about it; the Savannah River is the lifeblood of our communities.
She stretches over 400 miles, forms the state boundary between Georgia and South Carolina, and drains more than 10,000sq miles of land. Her reach is almost perfectly cut in half, the top half largely lakes, including Thurmond, the largest lake east of the Mississippi. Her bottom half is free flowing and largely industrial. Where she meets the ocean, sits the 4th biggest port in the United States.
The Savannah binds those of us relying on her waters, making us reliant on those above us to care for the water before it reaches us, and those below us reliant on us to make sure we are being responsible as well.
Our economies are inseparably tied to the river, our drinking water comes from her, and for many of us her waters supply us with our recreational activities.
Without her we wouldn’t be here, and making sure she stays healthy and clean is not only the right thing to do, it is unquestionably something we must do, our health and our economic health rely on it.
In just one day, The Savannah supplies over 1.4 million people with fresh drinking water, receives and dilutes over 18,000 tons of waste from industries and municipalities, and carries over 7000 containers through her port. River dependant businesses and cities have supporting companies and industries, which are dependent on their services and products. Cities like Savannah, and now Hilton Head and Bluffton are ever increasing their dependence on the Savannah River due to the loss of the fresh aquifer water.
Being at the end of a 400 mile river it is extremely important that those upstream protect the resource as much as they can, and in turn it is just as important that Savannah respect the needs of those upstream when considering major changes in its varied uses of the river, such as deepening the harbor.
With each major river user there are a number of supporting businesses reliant on their success, such as the trucking company transporting our exports to the port. The Savannah is used for such a broad spectrum of uses, and a balance must be kept to ensure all needs are being met adequately. We are now seeing what happens when the river isn’t kept adequately, and why we must make river health a top priority.
-Continued on the next page.
by Tonya Bonitatibus, Executive Director, Savannah River Keeper
Why saving the Savannah makes dollars and sense..
Well FED 37
It’s cheaper to treat clean water. One of the greatest things about a river is its ability to clean itself. A river’s wetlands and swamps serve as filters, its ground water recharges push in clean water, and the bugs, plants and fish eat and filter out pollutants. The longer a river flows, the cleaner it can become, and clean water is cheaper for all of us to use.
Our industries rely on the river to dilute and clean their waste, and we rely on the river to supply us with healthy and safe drinking water. Much of the pollutant load into the river does come from “point sources” such as the industries, but a large percentage of the pollutants that enter our waterways come from “non-point” sources such as runoff from our roadways, storm drains, or backyards. This cocktail of pollutants not only can detract significantly from the health of the river, it is in direct contrast with the filtering and cleaning effect non-developed land has.
By ensuring that we are doing what we can to reduce the negative effects of our run-off we are helping keeps the costs of water treatment down, allowing the industries the ability to use the waste load they need while ensuring the health of our waterways for all to enjoy. The industries are trying to do their part to ensure the health of the waterways; we must all make sure we are doing what we can as well.
The Savannah is a public resource; she belongs to all of us, and with ownership comes responsibility. Many of us work at the many industries or port, and or their supporting businesses, that rely on the Savannah for their water and waste dilution, all of us rely on her water for our homes.
The Savannah River is the 4th most toxic in the United States because of overuse, and better science. It is vital to our economy that no one use more than their fair share, and that they return what they use much as how they found it.
A healthy river is the cheapest to consume and use. We own the river; we should take pride in her and realize how important her health is to our lives. It is up to all of us to protect her.
Do it for our economy, do it for our health, and do it for our beloved Savannah River!
Savannah Riverkeeper is a non-profit organization whose mission is to serve as the primary guardian of the Savannah River striving to respect, protect, and improve the entire river basin through education, advocacy, and action. We are a 501c (3) non-profit organization funded by individuals and foundations who share our commitment to creating a clean and healthy river that sustains life and is cherished by its people. Please visit our website at www.Savannahriverkeeper.org to learn more and please consider becoming a member today!
Maps. Details. Descriptions.
New Listings
pg. 51
Dining Guide
eatPictured here:Blowin’ Smoke continues to burn up Savannah with some classic barbecue dishes. -Get their recipe on page 46.
The Seasonal ChefRecipes by Savannah’s Top Chefs
using Local & Seasonal Ingredients
My inspiration behind creating this seasonal dish was that
I wanted to provide readers with a recipe that is relatively easy to prepare and quick (taking less than 20 minutes). For the ingredients, I called Steve, Who runs the Local Farm Bag - a company which Steve was delivering my very own brown paper bag filled with fresh vegetables like squash, onions, grape tomatoes right to Circa 1875. The dish I created is composed entirely from the Farm Bag’s contents with the addition of only a few items. After attending the Forsyth Farmer’s Market on Saturday, I had some local Chanterelle mushrooms delivered. Although I produced this dish in my kitchen at Circa, this is something I make in my kitchen at home on the occasional Sunday. All you will need are the ingredients, a hot grill, a cooking sheet, a sauté pan, and a pot for boiling water.
Grilled Yellowfin Tuna over Roasted Provencal Summer
Vegetables
by Chef David Landrigan,Executive Chef, Circa 1875
with Fresh Basil and Toasted Almond Pesto
1) Preheat oven to 400 degrees, heat up the grill, and get some water boiling.
2) VEGGIES - Take all of the vegetables not including the herbs, mushrooms, and garlic and dice them, they should be roughly the size of a nickel. Toss these with 2 Tbsp of olive oil, some salt and pepper and seasoning of your choice. I used Herbs de Provence (a French herb blend) with lavender. If you would like to use Herbs de Provence and can’t find it at a regular grocery store, you will find it at The Spice and Tea Exchange on Broughton Street or the Salt Table on Barnard Street. Place them in the oven for about fifteen minutes.
3) TUNA - rub it with a little oil and sprinkle both sides with salt and pepper. Depending on the degree of doneness you prefer, put a couple of grill marks on the filet, for medium rare I suggest you sear it for about 2-3 minutes per side and then let it rest, give it 2-3 minutes before plating. By this time you should be pulling the roasted vegetables out of the oven.
4) MUSHROOMS - Since this dish is classically done in one large batch, a heartier mushroom such as a Button or Portobello mushroom can be roasted with the rest of the veggies but with the Chanterelle which were more delicate, I wanted to sauté them in butter and garlic and add them separately. Get some butter working in the saute pan (medium-medium high heat) then add garlic, anchovies, mushrooms and capers. Sauté these until the mushrooms are nice and golden brown. Deglaze with the white wine and toss them in with the roasted vegetables, add some butter. This recipe can be made in family size batches with no fuss and grill as much tuna as you would like.
5.) PESTO –In a large pot filled halfway with water lightly salted, bring it to a boil. Add Basil leaves and spinach and let it blanch for 10-15 seconds. Remove and place the greens in an ice bath. Drain all the water and place in a food processor with about 2 cloves garlic, 3 tablespoons almonds, and begin to process. Slowly drizzle olive oil into the processor, using about ¾ of a cup or to your desired consistency. Season the pesto with salt and pepper and taste.
6) PLATING - Place a layer of roasted vegetables on the plate, tuna on top of that, a top with a few Chanterelle mushrooms. Hit it with some chopped parsley, drizzle some pesto across the tuna, and you’re done
7oz Yellow Fin Tuna Steak
2 medium size Onion
2 medium Yellow Squash
2 medium size Zucchini
3 medium Carrots
1 pint Grape Tomatoes
1 Leeks
4-6oz Mushrooms (Chanterelles)
8 cloves Garlic
4 filets chopped Anchovies (optional)
¼ cup Capers
4-6 Tbsp Butter
1 cup Olive Oil
1 cup White Wine
2 cups chopped Basil
2 cups chopped Spinach
1/2 cup toasted Almonds
Ingredients
Directions
To taste Chef David’s other delicious creations, you can visit him at Circa
1875 which is located at 48 Whitaker Street in Downtown Savannah.
To learn more about the restaurant , check out their listing in the Well FED Dining Guide or visit them online at
www.circa1875.com.
BarbeCuethere’s fire... Where there’s smoke,
Barbecue, as we all know it, is a staple of southern food and a favorite tradition. Often served with
a side of sauce under your nails, sticky fingers and food stained tee-shirts, that smoky delicious flavor is something most Americans just can’t get enough of; especially if it comes from the award winning restaurant, Blowin’ Smoke BBQ in downtown Savannah.
Since its grand opening in 2008, Blowin’ Smoke has already been the winner of multiple awards including; best new restaurant, best outdoor dining, and most importantly, best barbecue- which they won two years in a row.
Chef and Pit Master, Todd Huskey got his start in the restaurant business at a steakhouse called “The Butcher Shop” along with his brother Brian. Brian now co-owns Gaslight Restaurant Group, which includes Blowin’ Smoke BBQ, and several other Savannah staples, together with his wife and partner Jennifer Huskey. Having “meat” on his mind since settling into Savannah in 2006, Blowin Smoke was the logical progression for Todd and the Huskeys when they decided to add another great dining spot to their restaurant repertoire. The restaurant has been a success from the start and become a much-loved institution for Savannah residents and visitors alike.
The famous BBQ is of course the main star at Blowin’ Smoke and starts with sourcing the right meat, no cutting corners or hurry here; We all know that great BBQ needs time and dedication if not the whole process is compromised. After curing the selected meats for a specific time, the distinct Blowin’ Smoke (secret) rub, containing a special selection of spices and herbs, is applied. From there the pit-master slow cooks each piece at a toasty temperature anywhere from two to 12 hours depending, by using the smoke from pecan wood logs to put the finishing touch on his award winning masterpieces.
In spring of this year, Todd revamped the menu to feature not only Blowin’ Smoke’s signature hand pulled pork and ribs, but to also give customers’ a taste of Savannah’s proximity to the open water with a fresh seafood selection that includes fried shrimp and crab cakes. There is something for all palates on the lunch, brunch and dinner menus, but Daily Special offerings help to meet and exceed customers’ expectations.
Blowin’ Smoke is also a great destination for outdoor dining enthusiasts and those who just prefer a casual and relaxed atmosphere; the beer-garden style outdoor patio is covered but refreshingly open and breezy. Dining on the patio is a family and group favorite and even has a logo emblazoned game of corn hole to entertain the kids or lighten your mood. For LIVE music lovers, you can get your dose of up close and personal performances while enjoying a cold Sweetwater 420 from the large craft beer menu of carefully selected and approved brews. Blowin’ Smoke’s inviting venue hosts weekly performances and many alternative music events, which has made it a preferred destination for live music in the Low Country, including being a focal point of The Savannah Stopover Festival.
Barbecue lovers, families, music enthusiasts, beer aficionados, and outdoor diners alike, Blowin’ Smoke has a little something for everyone with their changing weekly specials, attractive prices, and outstanding quality. For those of you who aren’t exactly “pit masters” and are looking to enjoy a well -cooked BBQ in your own backyard, Blowin Smoke offers all menu items to go, including BBQ by the pound, sides such as Collard Greens and Mac N Cheese by the pint and quart, and even a whole smoked turkey or pig if you desire.
So, unless you plan on keeping your white tee-shirt and your fingers clean, you can’t go wrong with Blowin’ Smoke BBQ. Owners Jennifer and Brian Huskey “thrive on creating welcoming, customer friendly spaces that attract locals and visitors,” and boy do they do their job well. Stop in this summer to enjoy the tastes, sounds, and atmosphere that makes this BBQ joint so special and we’re sure you’ll come back again for seconds.
The Gaslight Restaurant Group also includes Abe’s on Lincoln, B. Matthew’s Eatery, and Blue Turtle Bistro, and each offer a different atmosphere and menu selections to meet the delights of a variety of palates.
Blowin’ Smoke is located at 514 MLK Jr. Blvd. Contact them at 912-231-2385 or online at:www.blowinsmokebbq.com
turn the page for the Baby back ribs recipe! Well FED 47
48 Well FED
Directions:- With a sharp knife, score the membrane (known as “silver skin”) located on the underside of your rack of ribs-Submerge ribs in the brine for 24 hours-Preheat smoker or oven to 220 degrees Fahrenheit-Remove from brine and apply rub generously to both sides of each rack of ribs-Load ribs into your smoker and allow them to cook for 3 ½ hours or until tender-Once tender, remove from smoker and let the ribs rest for ten minutes
Dry Rub Recipe:1 Teaspoon of Black Pepper
1 Teaspoon of ground Cumin 1 Teaspoon of Coriander
1 Teaspoon of Garlic Powder1 Teaspoon of Onion Powder
1 Teaspoon of Dried Thyme1/2 Teaspoon of Cayenne
1/4 Cup of Brown Sugar1/8 Cup of Paprika
Brine Recipe:4 cups of Cider Vinegar1 cup of Kosher Salt1 cup of Sugar4 quarts of water-Bring the first three ingredients to a boil and simmer until they are well incorporated (5-10 minutes)-Then combine the water to the vinegar mixture, and voila, you have brine
Blowin’ smoke’s baby back ribs
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The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: [email protected]
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From Thrive’s new sustainble dinner series: Organic apple and blueberry crumble with locally made organic gelatoh. Make reservations for the next dinner online at:
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E. P
erry
St.
AG
6$$
Ch
art
Ho
use
Hist
oric
cas
ual s
ettin
g. D
aily
seaf
ood
sele
ctio
ns
and
exte
nsive
win
e lis
t. H
appy
Hou
r,
M-F
from
4:3
0pm
-7pm
with
app
etiz
er s
peci
als.
Sa-S
u: 1
1am
-3pm
, M-F
: 5pm
-10p
m,
Sa: 5
pm-1
0:30
pm, S
u: 5
pm-9
pm 9
12.2
34.6
686
2
02 W
. Bay
St.
A$$
-$$$
B2
45
Bis
tro
Wel
l app
oint
ed a
mbi
ance
set
in th
e M
arsh
all
Hou
se h
otel
. Con
tem
pora
ry A
mer
ican
and
Eu
rope
an fa
re. R
eser
vatio
ns R
ecom
men
ded.
M-F
: 6pm
-10p
m, L
oung
e op
ens
at 5
pm.
912.
234.
3111
123
E. B
roug
hton
St.
$$-$
$$D
7A
All
igat
or
So
ul
Ecle
ctic
men
u w
ith in
tern
atio
nal a
nd s
outh
ern
flair.
Cont
empo
rary
fine
din
ing
ambi
ance
. Fr
esh,
Loca
l, and
Org
anic
Far
e.M
–Su:
5:3
0pm
–10p
m
912.
232.
7899
11
4 Ba
rnar
d St
.
A$$
$D
4A
nge
l’s
BB
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Mem
phis
style
bar
becu
e in
a c
asua
l set
ting.
Sim
ple
men
u in
clud
es s
tand
ard
barb
ecue
fare
. “A
littl
e ta
ste
of H
eave
n th
at’s
been
thro
ugh
Hel
l.”Tu
: 11:
30am
-3pm
, W-S
a: 11
:30a
-6pm
912.
495.
0902
21
W. O
glet
horp
e Ln
.
$F5
AB
. Mat
the
ws
Eat
ery
Casu
al b
istro
set
ting
with
full
bar.
Serv
ing
awar
d w
inni
ng b
reak
fast
. Sou
ther
n in
spire
d co
ntem
pora
ry m
enu
in S
avan
nah’
s ol
dest
ta
vern
.M
-Sa:
8am
-10p
m, S
u. B
runc
h:9a
m-3
pm
Hap
py H
our:
4pm
-7pm
912
.233
.131
9
32
5 E.
Bay
St.
$$$
B8A
Bay
ou
Cafe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
sea
food
. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
at 9
pm. P
ool &
Dar
ts
in u
psta
irs b
ar.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m 9
12.2
33.6
411
1
4 N
. Abe
rcor
n R
amp
B7$
AB
elf
ord
’s
Casu
al d
inin
g in
a w
ell a
ppoi
nted
hist
oric
bu
ildin
g. N
atio
nally
acc
laim
ed m
enu
feat
urin
g ce
rtifi
ed A
ngus
bee
f ste
aks
and
fres
h se
afoo
d. D
aily
Spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-1
0pm
, Su
. Bru
nch:
11:
30am
-3pm
$$ -
$$$
C3
912.
233.
2626
31
5 W
. Jul
ian
St.
A
912.
231.
2385
514
MLK
Jr. B
lvd.
Blo
win
’ S
mo
ke
BB
Q
Sout
hwes
tern
BBQ
. San
dwic
hes,
plat
ter,
or b
y th
e po
und.
Larg
e se
lect
ion
of c
raft
beer
. Live
M
usic
on
wee
kend
s at
6:3
0pm
. Jaz
z on
Fri.
Su: 1
1am
-9pm
, M-T
h: 1
1am
-9pm
, F-
Sa: 1
1am
-10p
m
K1
A$
Cafe
at
Cit
y M
ark
et
Larg
e ec
lect
ic m
enu
with
reg
ular
spe
cial
s. Ca
sual
din
ing
with
out
door
sea
ting
loca
ted
in
City
Mar
ket.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
,
Su
: 12p
m-9
pm
912.
236.
7133
22
4 W
. Jul
ian
St.
$$C
2A
Bo
ar’
s H
ead
Gri
ll
New
Am
eric
an c
uisin
e w
ith a
Sou
ther
n Fl
air.
Lo
cate
d in
a r
esto
red,
hist
oric
cot
ton
war
e-ho
use
over
look
ing
the
Sava
nnah
Rive
r.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
Su: 1
2:30
pm-1
0pm
912.
651.
9660
1
N. L
inco
ln S
t.
A$$
B8
Cara
way
Cafe
Ecle
ctic
mix
of s
andw
iche
s, pa
sta,
sala
ds,
soup
s an
d m
ore.
Dai
ly sp
ecia
ls.
Spac
ious
an
d ca
sual
exp
ress
set
ting.
Take
out
and
ca
terin
g av
aila
ble.
Now
ser
ving
brun
ch.
M-F
: 7am
-4pm
, Sa-
Su: 9
am-4
pm
912.
443.
0909
202
E Br
ough
ton
St.
$D
8A
B&
D B
urg
ers
Awar
d w
inni
ng b
urge
rs a
nd s
tand
ard
Amer
ican
fare
. Ca
sual
din
ing
setti
ng w
ith
over
170
bur
gers
on
men
u
Su-T
h: 1
1am
-10p
m,
F-Sa
: 11a
m-1
2am
912.
231.
0986
13
E B
roug
hton
St.
$D
6A
Cafe
Ze
um
“Gre
en”
cafe
loca
ted
on th
e se
cond
floo
r of
Je
psum
cen
ter,
over
look
ing T
elfa
ir Sq
uare
. Tr
aditi
onal
and
uni
que
mix
of c
afe
sele
ctio
ns
sour
ced
from
fres
h an
d lo
cal i
ngre
dien
ts.
M,W
-Sa:
11am
-3pm
Clo
sed:
Sun
& T
ue
912
.790
.883
3
207
W. Y
ork
St.
$$E4
M-S
a: 11
am-4
pm
Bri
ghte
r D
ay D
eli
Fres
hly
prep
ared
loca
l and
org
anic
sel
ectio
ns.
Glu
ten
free
and
veg
an o
ptio
ns. J
uice
bar
, sm
ooth
ies,
soup
s, sa
ndw
iche
s, an
d da
ily
spec
ials
. Loc
ated
in B
right
er D
ay N
atur
al
Food
s M
arke
t
912.
236.
4703
110
2 Bu
ll St
.
$P6
AC
ha
Be
lla
Emph
asis
is on
con
siste
ntly
delic
ious
fres
h
orga
nic,
and
seas
onal
fare
ser
ved
in a
fun
&
inno
vativ
e sp
ace.
Child
ren’
s m
enu
optio
ns.
Su-T
h: 5
:30p
m-9
pm, F
-Sa:
5:30
pm-1
0pm
$$-$
$$D
12
912.
790.
7888
102
E. B
road
St.
AV
IA K
itch
en
Cont
empo
rary
and
rel
axed
res
ort d
inin
g at
mos
pher
e. In
vent
ive m
enu
with
Sou
ther
n in
fluen
ces.
Brea
kfas
t buf
fet a
nd d
inne
r ta
pas.
M-F
: 6:3
0-10
am, S
a-Su
: 7-1
1am
,
M-T
h: 5
-11p
m, F
-Sa:
5-12
pm, S
u:5-
10pm
912
.233
.211
6
14
Barn
ard
St.
A$$
C4
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es
BB
Q E
xp
ress
Casu
al e
xpre
ss d
inin
g w
ith a
n ex
tens
ive b
bq
men
u th
at in
clud
es th
eir
fam
ous
pork
, rib
an
d br
isket
din
ners
. The
y al
so p
rovid
e a
wid
e se
lect
ion
of lo
cally
cau
ght s
eafo
od.
M-S
a: 11
:30a
m-8
pm, S
u: 1
1:30
am-3
:30p
m 9
12.2
36.1
557
10
9 W
hita
ker
St.
$D
5A
Con
tinue
d on
nex
t pa
ge
Ch
urc
hil
l’s
Pu
b
Intim
ate
hist
oric
set
ting.
Men
u se
lect
ions
in
clud
e tr
aditi
onal
Brit
ish a
nd c
lass
ic A
mer
ican
fa
re. K
itche
n op
en ti
l 1am
eve
ryda
y.
M-S
u: 5
pm-1
am
912
.232
.850
1
13
W. B
ay S
t.
A$$
B6
70
0 D
rayto
n
Lavis
h co
ntem
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ry a
mbi
ance
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ectic
m
enu
with
trad
ition
al s
outh
ern,
Amer
ican
, and
Eu
rope
an in
fluen
ces.
M-S
u: 7
am-2
pm, M
-Su:
5pm
-10p
m
912.
721.
5002
7
00 D
rayt
on S
t.
M7
A$$
$
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
H i sto r ic D i st r ictBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
54 Well FED
Lo
cos
Gri
ll &
Pu
b
Larg
e se
lect
ion
of c
onte
mpo
rary
Am
eric
an
fare
in a
cas
ual u
pbea
t set
ting.
M-S
u: 1
1am
-12
am
912.
236.
8711
30
1 W
. Bro
ught
on S
t.
D3
$$A
Me
llo
w M
ush
roo
m
Casu
al e
clec
tic a
tmos
pher
e m
atch
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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$$
Map on pg. 52
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
ervin
g la
rge
brea
kfas
t, lu
nch
and
dinn
er s
elec
tions
. Fa
mou
s fo
r ni
ghtly
kar
aoke
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
$$G
6
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
A
Hu
ey
’s o
n t
he
Riv
er
Auth
entic
New
Orle
ans
cuisi
ne. S
ervin
g la
te
brea
kfas
ts a
nd lo
cal s
eafo
od in
a c
asua
l at
mos
pher
e.M
-Th:
7am
-10p
m, F
: 7am
-11p
m,
Sa: 8
am-1
1pm
, Su:
8am
-10p
m91
2.23
4.73
85
115
E. R
iver
St.
$$B7
A
Cla
ry’s
Casu
al lo
cal a
tmos
pher
e. Se
rvin
g br
eakf
ast
all d
ay a
nd lu
nch.
Sele
ctio
ns in
clud
e st
anda
rd
dine
r an
d so
uthe
rn fa
re. O
utdo
or s
eatin
g av
aila
ble
M-F
r: 7a
m-4
pm, S
a-Su
: 8am
-4pm
912.
233.
0402
404
Abe
rcor
n St
.
$$J6
Co
bb
lest
on
e C
afe
Smal
l coz
y at
mos
pher
e se
rvin
g tr
aditi
onal
ca
fe c
uisin
e an
d di
ffere
nt v
aria
tions
of
coffe
e be
vera
ges.
Su-T
h: 7
am-4
pm, F
-Sa:
7am
-5pm
912
.231
.070
1 1
30 L
ow F
acto
rs W
alk
B5$
Cry
stal
Be
er
Parl
or
Sava
nnah
’s se
cond
old
est r
esta
uran
t and
pa
rlor.
Sele
ctio
ns in
clud
e in
tere
stin
g ta
kes
on
trad
ition
al A
mer
ican
dish
es.
Su-T
h:11
-10p
m, F
-Sa:
11am
-11p
m
912
.349
.100
0
301
W. J
ones
St.
I4A
$ -
$$D
eb
i’s/
Lau
rie
’s
Rela
xed
loca
l fee
l. Ser
ving
dow
n ho
me
style
Am
eric
an b
reak
fast
and
lunc
h. D
aily
spec
ials
.
M-F
: 7am
-2:4
5pm
912
.236
.332
2
10
W. S
tate
St.
$E5
Fid
dle
r’s
Cra
b H
ou
se
Loca
l, fre
sh s
eafo
od s
elec
tions
and
sta
ndar
d Am
eric
an fa
re. S
erve
d in
cas
ual s
ettin
g w
ith
scen
ic v
iew
s.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912
.644
.717
2
131
W. R
iver
St.
B7$$
AF
ire
fly C
afe
Clas
sic c
afé
fare
mix
ed w
ith s
outh
ern
and
inte
rnat
iona
l sel
ectio
ns. H
istor
ic in
timat
e at
mos
pher
e.Tu
-Th:
7:3
0am
-8:3
0pm
, F: 7
:30a
m-9
:30p
m,
Sa
: 9am
-9:3
0pm
, Su:
9am
-3pm
912.
234.
1971
321
Hab
ersh
am S
t.
H9
$$A Jo
hn
Ryan
’s B
istr
o &
Pu
b
Insid
e th
e D
oubl
etre
e H
otel
. Mix
of A
mer
ican
se
lect
ions
and
bist
ro fa
re.
Clas
sic S
outh
ern
lunc
h bu
ffet s
erve
d M
on-S
at.
Mor
e in
tern
atio
nal s
elec
-tio
ns a
t din
ner
with
trad
ition
al d
esse
rts
M-F
: 6am
-103
0am
, M-F
113
0am
-130
pm,
Sa-S
u: 6
am-1
1am
, M-S
u: 5
-10p
m91
2.79
0.70
00
411
W B
ay S
t.
A$$
B2
Mo
lly M
acP
he
rso
n’s
Casu
al in
timat
e Sc
ottis
h Pu
b. M
enu
feat
ures
tr
aditi
onal
Am
eric
an a
nd S
cotti
sh fa
re.
M-S
a: 11
am-3
am, S
u: 1
2pm
-3am
912.
239.
9600
3
11 W
. Con
gres
s St
.
AD
3$
Gari
bal
di’s
Cafe
Spac
ious
, fine
ly ap
poin
ted
dini
ng a
rea.
Men
u in
clud
es c
onte
mpo
rary
Am
eric
an a
nd in
tern
a-tio
nal f
are.
M-S
u: 5
pm-1
0pm
912.
232.
7118
3
15 W
. Con
gres
s St
.
$$-$
$$D
3A
Lo
cal
11
Te
n
Cont
empo
rary
cas
ual a
tmos
pher
e. So
uthe
rn
influ
ence
d m
enu
utiliz
ing
loca
l and
sea
sona
l se
lect
ions
. Bou
tique
win
e lis
t.
M-S
u: 6
-10p
m
912.
790.
9000
1
110
Bull
St.
$$$
P6A
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng e
very
ni
ght.
Men
u fe
atur
es c
lass
ic A
mer
ican
and
Ir
ish fa
re.
M-S
a: 11
pm-3
am, S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
. Riv
er S
t.
A$$
B4L
ady a
nd
So
ns
Paul
a D
een
fam
ily e
stab
lishm
ent.
Clas
sic
sout
hern
fare
ser
ving
buffe
t sty
le a
nd m
enu
spec
ials
.M
-Sa:
11am
-3pm
, M-S
a: 5p
m-c
lose
,
Su: 1
1am
-5pm
912.
233.
2600
1
02 C
ongr
ess
St.
A$$
D5
J.J.
Bo
ne
rz
Barb
eque
, rib
s, an
d w
ings
ser
ved
in a
n up
beat
at
mos
pher
e w
ith s
erve
rs in
red
cow
girl
boot
s.
M-S
a: 11
am-3
am ,S
u: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.
A$
B5J.
Ch
rist
op
he
r’s
Larg
e m
enu
feat
urin
g cl
assic
Am
eric
an
brea
kfas
t and
lunc
h se
lect
ions
. Cas
ual s
ettin
g.
M-S
u: 7
am-2
pm
912.
236.
7494
12
2 E.
Lib
erty
St.
$H
7Is
aac’
s o
n D
rayto
n
Casu
al r
oofto
p di
ning
feat
urin
g an
ext
ensiv
e m
enu
of s
alad
s, ap
ps, s
andw
iche
s an
d di
nner
en
tree
s.M
: 4-1
1pm
, Tu-
Th:
11a
m-1
1pm
, F-
Sa: 1
1am
-2am
, Su:
12-
11pm
912.
231.
0100
9 D
rayt
on S
t.
A$$
C7
Co
ng
ress
Str
ee
t S
oci
al C
lub
Casu
al a
nd s
paci
ous
indo
or a
nd o
utdo
or
shad
ed d
inin
g ar
eas.
Men
u of
fers
trad
ition
al
Amer
ican
fare
suc
h as
cal
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gers
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ups,
win
gs, a
nd a
var
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san
dwic
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Ope
n Ev
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ay 1
1am
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m
912.
238.
1985
41
1 W
. Con
gres
s St
.
D2
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nry
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est
au
ran
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ther
n br
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uisin
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d lu
nch
optio
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oup
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Sala
d Ba
r (M
-F:
10am
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), Wee
kend
Bre
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st B
uffe
t (S
a-Su
: 6:3
0am
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m)
M-S
u: 6
:30a
m-3
pm,
912.
232.
6628
28
Dra
yton
St.
C7
$
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we
ll’s
Casu
al in
timat
e at
mos
pher
e. In
tern
atio
n-al
ly in
spire
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all p
late
fare
and
des
sert
s. Ex
tens
ive w
ine
and
drin
k lis
t.Tu
-Th:
4:3
0-12
am, F
-Sa:
4:30
-1am
, Su
: 11:
30am
-3:3
0pm
912.
349.
5878
109
Jeffe
rson
St.
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3AFli
pF
lop
Tik
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Gri
ll
Casu
al Is
land
set
ting
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spa
ciou
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atin
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d ba
r. A
fusio
n of
trad
ition
al a
mer
ican
an
d isl
and
sele
ctio
ns, s
ervin
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burg
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past
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por
k.M
-Sa:
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u: 1
2pm
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se91
2.23
3.56
00
1
17 W
hita
ker
St.
D5
$ -
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OVER
70
DIF
FER
ENT
BEER
S D
AIL
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ECIA
LS
A SAVANNAH TRADITION FOR OVER 75 YEARS!
HA
PPY H
OU
R M
ON
DA
Y-FR
IDA
Y 4 TO
7PM
SAVANNAH’S 2ND OLDEST RESTAURANT AND BAR
301 WEST JONES STREET 912-349-1000 DOWNTOWN SAVANNAH
Fresh, Local, Grassfed Burgers
Downtown,117 Whitaker St. (912) 233-5600
Pasture Raised Pork, Jerk Chicken, BlaBeans aRice, Cheesecake by Form Local Georgia Shrimp, Sweet Potato Salseor Mango Puerto Rican Sandwiches, Tacofakfjal f asfkaja fal fjalsf a f alfjalf af ajfalf af Fresh Green Salads, Frozenalfaf ajflakf afkljlkafkajfla f af alfjlasMargaritas, Cold Beer, falsjf jfalfj ajf falkjfalj alfkajflaf aflSoup of the Day, Tacoajflajfajfakflasfj ajflajflafa ajf af ajChicken on a Stick ajflajfa fjalfjalf ajflajflka afjkChicken on a Stick ajflajfa fjalfjalf ajflajflka afjk
H i sto r ic D i st r ictPRICE $
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
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Am
eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
ers,
Sand
wic
hes,
etc.
A
Map on pg. 52
Sap
ph
ire
Gri
ll
Fine
ly ap
poin
ted,
intim
ate
atm
osph
ere.
Serv
-in
g co
ntem
pora
ry s
elec
tions
with
Am
eric
an
and
Euro
pean
influ
ence
s.Su
-Th:
6pm
-10:
30pm
, Sa
: 5:3
0pm
-11:
30pm
912.
443.
9962
1
10 W
. Jul
ian
St.
C4
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Th
e S
pare
tim
e
Nea
polit
an s
tyle
piz
zas
and
cont
empo
rary
lig
ht b
ar fa
re. C
raft
beer
and
alc
hem
ic
cock
tails
ser
ved
in a
con
tem
pora
ry s
ettin
g.
M-W
: 5pm
-12a
m, T
h-Sa
: 5pm
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3
6 M
LK Jr
. Blv
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bd
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Ho
tdo
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ry
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rmet
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dog
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sty
topp
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6 ki
nds
of c
hees
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lads
and
fala
fel a
lso.
M-S
a: 11
am-9
pm
912.
790-
5050
5
W. B
roug
hton
St.
$D
5
No
ble
Fare
Intim
ate
hist
oric
set
ting.
Men
u fe
atur
es
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lly in
spire
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lect
ions
with
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opea
n in
fluen
ces.
Tu-T
h: 5
:30p
m-1
0:30
pm,
F-Sa
: 5:3
0pm
-11:
30pm
912.
443.
3210
321
Jeffe
rson
St.
$$I3
A
Old
e P
ink
Ho
use
Wel
l app
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istor
ical
set
ting.
Exte
nsive
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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
$$$
AC
8
912.
232.
4286
2
3 A
berc
orn
St.
Six
Pe
nce
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b
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al E
nglis
h pu
b w
ith c
lass
ic h
istor
ic s
ettin
g. Eu
rope
an in
fluen
ced
pub
fare
and
spe
cial
ties.
M-T
h: 1
1:30
am-1
2am
, F-S
a: 11
:30a
m-2
am,
Su: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
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6A
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yle
r’s
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stau
ran
t
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xed
atm
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e do
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tairs
of t
he
East
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Clas
sic A
mer
ican
cui
sine
mix
ed
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lect
ions
as
wel
lM
-F: 1
1am
-3pm
, W-T
h: 6
pm-9
pmF-
Sa: 6
pm-1
0pm
912.
232.
3955
22
5 E
Bay
St.
A$$
C8
Sw
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s
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l lat
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or a
fford
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piz
za.
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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
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ant a
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clec
tic s
ettin
g in
the
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mia
n H
otel
. Sou
ther
n co
ntem
pora
ry c
uisin
e se
rvin
g br
eakf
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lunc
h, an
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nner
.M
-Su:
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m
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10
2 W
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St.
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ive
r S
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al c
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ic A
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ican
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lect
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aw b
ar fe
atur
ing
oyst
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Su-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
912.
232.
1565
411
E. R
iver
St.
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1A
Riv
er
Ho
use
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afo
od
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nsive
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hom
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and
des
sert
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istor
ic
casu
al s
ettin
g.M
-Th:
11a
m-1
0pm
, F-S
a: 11
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, Su
: 11:
30-1
0pm
912
.234
.190
0
1
25 W
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t.
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udes
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ta, s
alad
s, an
d st
acke
rs. “
Hom
e of
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orig
inal
chi
cken
fing
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Su-T
h: 1
1am
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-Sa:
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2.23
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09
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t.
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ther
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bian
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xten
sive
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e m
enu.
M-S
u: 1
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Th:
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12.7
21.1
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1
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t.B6A
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k H
ou
se
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ram
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iver
view
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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
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u: 9
am-2
pm 9
12.2
33.0
770
1
15 E
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er S
t.
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A
Mrs
. Wil
ke
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inin
g R
oo
m
Nat
iona
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nize
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sual
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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
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Sta
rfish
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iona
lly r
ecog
nize
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linar
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ts tr
aini
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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.
$N
12
So
ho
So
uth
Cafe
Rela
xed
café
set
ting.
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ay b
runc
h. M
enu
sele
ctio
ns in
clud
e sp
ecia
lty s
andw
iche
s, de
s-se
rts
and
mor
e.M
-Sa:
11:3
0am
-4pm
, Su:
11-
4pm
912.
233.
1633
12
W. L
iber
ty S
t.
A$
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
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ning
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n. L
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ed a
cros
s fro
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rban
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eric
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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
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2.44
7.09
43
2
1 W
. Bay
St.B5
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eric
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urop
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tions
sev
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an
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ate,
casu
al, y
et
refin
ed tw
o st
ory
esta
blish
men
tTu
-Th:
5:3
0-11
pm, F
-Sa:
5:30
-12a
m,
Sa-S
u: 1
1am
-3pm
912
.233
.000
2
41 W
hita
ker
St.
D5
A$$
Ro
ly P
oly
Casu
al e
xpre
ss s
ettin
g. Ex
tens
ive s
elec
tion
of
wra
ps, s
andw
iche
s, so
ups,
and
sala
ds.
M-F
: 10a
m-5
pm, S
a: 11
am-5
pm
912
.233
.822
2
1
14 B
arna
rd S
t.
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4S
hri
mp
Fac
tory
Casu
al fi
ne d
inin
g se
tting
. Var
ious
men
u ite
ms
prep
ared
at t
able
. Ext
ensiv
e se
afoo
d se
lect
ions
.M
-Su:
11a
m-1
0pm
912.
236.
4229
3
13 E
. Riv
er S
t.
B10
$$A W
ild
Win
g C
afe
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
56 Well FED
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
H i sto r ic D i st r ictA
Map on pg. 52
Ca
fes
swee
ts
Bak
erie
s
ita
lia
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
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oci
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ratt
ori
a
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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
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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
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rle
on
e’s
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tto
ria
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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
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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
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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
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e C
ream
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
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osph
ere.
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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
Fru
zen
Tw
ist
Cont
empo
rary
and
funk
y ca
sual
set
ting.
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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
6
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is B
ak
ing
Co
mp
an
y
Artis
an b
aker
y w
ith A
mer
ican
and
Fre
nch
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233.
4683
3
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.
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443.
1875
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232.
1881
2
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t.
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.616
8
118
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443.
0414
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ho
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-Sa:
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912.
236.
0530
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0 E.
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llA
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-W: 1
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h-F:
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, Sa
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232.
2525
119
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292.
1656
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apan
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lect
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pen
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r-Sa
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912.
234.
9300
1
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Best
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sect
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yea
rs.”
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h: 5
:30-
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, F-S
a: 5:
30-4
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u: 5
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a: 11
:30-
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-Th:
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:30p
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0:30
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513
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ve.
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ual
setti
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M-W
: 11a
m-9
:30p
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h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
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eafo
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elec
tions
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-Th:
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-Th:
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30pm
, F-
Sa: 1
2pm
-3pm
, F-S
a: 4:
30-1
0pm
, Su
: 5pm
-9pm
912.
231.
6667
1
7 W
. Bro
ught
on S
t.
D6
$$A
PJ
Th
ai
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isin
e
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al e
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ss s
ettin
g w
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door
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tdoo
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atin
g. S
ervin
g tr
aditi
onal
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i cu
isine
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rel
axed
atm
osph
ere
M-F
: 11a
m-9
pm, S
a-Su
: 12p
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12.2
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147
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.
F8$
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Larg
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lect
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aditi
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clud
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i and
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achi
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ual s
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g w
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ushi
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sea
ting.
M-F
: 11:
30-9
:00p
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912.
349.
6230
10
Barn
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St.
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ran
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gan
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ual i
ntim
ate
setti
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M-F
: 11a
m-3
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a-Su
: 12-
4pm
, Su-
Th:
5-
10pm
, F-S
a: 5-
11pm
912.
232.
5288
4
W. B
roug
hton
St.
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D6
58 Well FED
Zu
nzi
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ces.
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al e
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ss a
nd ta
ke
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M-S
a: 11
am-6
pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
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o A
baj
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ar.
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tem
pora
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d m
ore.
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: 11a
m-1
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Sa:1
1am
-3am
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.480
.905
0 2
17 1
/2 W
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ught
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26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
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Children’s Menu
Alcohol, beer, or wine available.
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nnin
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nex
t lin
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on
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ar
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rary
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ate
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osph
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m
usic
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u fe
atur
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tern
atio
nally
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ired
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s.
Su-T
h: 4
pm-1
0pm
, F-S
a: 4p
m-1
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912.
236.
7777
52 B
arna
rd S
t.
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ix o
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amou
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r ta
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ly sp
ecia
ls.
M-S
a: 11
am-5
pm, M
-W: 5
pm-1
0pm
Th-
Sa: 5
pm-1
1pm
912.
233.
6044
1 E
. Bro
ught
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t.
D6
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nn
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City
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tern
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re s
erve
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a
casu
al s
ettin
gSu
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
236.
2066
314
W. S
aint
Julia
n St
.
AC
3$
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ght
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uare
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tting
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rope
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cho
cola
tes.
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wic
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ads,
fres
hed
bake
d go
ods,
and
mor
e.
M-F
: 7:3
0am
-5:3
0pm
, Sa:
9am
-5:3
0pm
912.
238.
1150
2
1 W
. Yor
k St
.
$E5
FIGHTING THE TYRANNY OF
BLAND MEXICAN FOOD!
VISIT WWW.TACO
ABAJO.COM, OR
ON FACEBOOK
RESTAURANT
BAR POOL HA
LL LIVE MUSI
C
912.480.9050217 1/2 W. BROUGHTON ST.
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
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eric
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Q, S
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tree
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nd s
ides
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ual e
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ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
8am
-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
d on
Sun
days
912.
349.
6022
2
402
Wat
ers A
venu
e
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9
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es
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stau
ran
t
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sic s
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food
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ks,
burg
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ual f
amily
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ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
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A
Joh
nn
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arr
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ran
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ld fa
mou
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pany
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re
stau
rant
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ual f
amily
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osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
Su: 1
1:30
am-9
:30p
m91
2.35
4.78
10
165
1 E.
Vic
tory
Dr.
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’s H
om
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rmet
hom
emad
e m
enu
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sual
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ress
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ting.
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e in
or
carr
yout
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ked
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s, ca
terin
g an
d pr
ivate
che
f se
rvic
es a
lso a
vaila
ble.
M-F
: 7:3
0am
-3pm
912.
349.
0251
55
15 W
ater
s Ave
nue
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ude
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al fa
mily
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pher
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-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
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912.
351.
2274
72
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ial D
r.
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912
.236
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rgio
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a: 8a
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u: 1
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912.
352.
1118
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15 M
all B
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al e
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ss s
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ub
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.234
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eric
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re
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ade
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Sa: 1
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eric
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ade
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-Th:
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m-1
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pm, F
-S: 1
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pher
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351.
0302
44
30 H
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sham
St.J8
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ious
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osph
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M-S
u: 1
1am
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912.
352.
2933
301
6 E.
Vic
tory
St.
A$
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afe
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M-S
a: 11
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, Sun
: 10a
m-9
pm
912.
303.
0999
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0 Sk
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ay R
d.
A$$
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on
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seas
onal
and
loca
l far
e. Ex
tens
ive w
ine
list.
M-S
u: 6
pm-9
:30p
m
912.
236.
5547
105
E. 3
7th
St.
B8$$
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ll S
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et
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ery
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al a
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ay w
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Tu-S
u: 7
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pm 9
12.2
32.3
593
1514
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l St.
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ak
fast
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ce
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men
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M-S
u: 6
am-3
pm
912.
234.
6778
2
130
E. V
icto
ry D
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igh
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ides
.
M-F
: 11a
m-8
:30p
m, S
a: 11
am-3
pm
912.
351.
9008
708
0 H
odgs
on M
emor
ial D
r.
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7
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D B
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eric
an fa
re.
M-T
h: 1
1am
-9pm
, F-S
a:11
am-1
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m-6
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2.92
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108
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n St
.
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r se
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ava
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M-S
a: 4p
m-1
am
912.
355.
5956
4
523
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ersh
am S
t.
E8A
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n 24
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912.
356.
5877
720
2 A
berc
orn
St.
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7
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al A
mer
ican
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at is
ope
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he m
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rs b
reak
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and
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ptio
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as e
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e T
urt
le B
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al c
onte
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rary
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oshp
ere.
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ctic
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d fr
esh
men
u se
lect
ions
are
uni
que
and
varie
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rge
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cion
of c
raft
beer
as
wel
l.
M-T
h: 1
1am
-9pm
F-S
a: 11
am-1
0pm
912.
358.
0809
52
00 P
auls
en S
t.
A$$
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cally
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org
anic
.
Tu-F
: 11a
m-8
pm, S
a: 9a
m-8
pm
912.
236.
3354
17
15 B
arna
rd S
t.
$B7
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lect
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sual
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tting
with
dai
ly sp
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ls.
M-T
h: 7
am-7
pm, F
: 9am
-5pm
912
.201
.180
8
18
13 B
ull S
t.
$B8
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tty B
om
be
r’s
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ted
insid
e th
e Am
eric
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egio
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st 1
35.
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rdab
le s
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fare
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rger
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ings
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nd c
hees
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Th-
Sa: 4
pm-1
2am
Am
eric
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egio
n Po
st13
5 1
108
Bull
St.
$A
8
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 60
62 Well FED
Pe
arl
’s S
altw
ate
r G
rill
Spac
ious
cas
ual w
ater
front
din
ing.
Exte
nsive
m
enu
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rs m
any
varie
ties
of s
eafo
od d
ishes
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epar
ed in
man
y st
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M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm, S
u:
5pm
-9:3
0pm
912.
352.
8221
7000
LaR
oche
Ave
.
$$J1
1A
San
dfl
y B
ar
& G
rill
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al lo
cal s
port
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r at
mos
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enu
incl
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sta
ndar
d Am
eric
an b
ar fa
re
M-F
: 11:
30am
-2am
, Sa:
3pm
-2am
, Su:
12
:30p
m-1
2am
912.
354.
8288
736
0 Sk
idaw
ay R
d.
$K
10A
Sh
an
e’s
Rib
Sh
ack
M-S
un 1
1am
-10p
m
912.
354.
3744
67
30 W
ater
s Ave
H8
$$Co
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ry c
asua
l set
ting.
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u in
clud
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peci
aliz
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in r
ibs.
Cate
ring
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labl
e.
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ell
Ho
use
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ious
lake
side
setti
ng. S
ervin
g se
afoo
d an
d tr
aditi
onal
sou
ther
n fa
re.
M-S
u: 4
pm-1
0pm
912.
927.
3280
8
Gat
eway
Blv
d.L1
$$A
Naro
bia
’s G
rits
& G
ravy
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ily fr
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e th
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reak
faas
t and
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vy. D
aily
lunc
h sp
ecia
ls,
incl
udin
g la
mb
and
mor
e.
M-S
a: 6a
m -
3pm
, Sun
day:
7am
-3pm
912.
231.
0563
2
019
Hab
ersh
am S
t.
$B8
Off
Th
e G
rill
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al e
xpre
ss s
ettin
g. M
enu
sele
ctio
ns
incl
ude
stan
dard
bar
bequ
e fa
re w
ith
trad
ition
al s
ides
.
M-S
a: 11
am-9
pm
912.
232.
1218
201
5 W
ater
s Ave
.
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rill
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ition
al
casu
al fa
re in
a c
lass
ic A
mer
ican
set
ting.
M-S
a: 11
-9pm
912.
354.
0006
7403
Ski
daw
ay R
d.
$K
10
To
ni
Ste
ak
ho
use
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empo
rary
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eric
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ettin
g. Sp
ecia
lizin
g in
ste
aks
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oth
er s
tand
ard
stea
khou
se
men
u se
lect
ions
.M
-F: 1
1am
-10p
m, S
a: 4:
30pm
-10p
m,
Su
: 12p
m-1
0pm
912.
691.
8748
1
10 E
isen
how
er D
r.
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H7
A
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ul
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od
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l foo
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sual
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pres
s se
tting
.
M-S
a: 6a
m-6
pm
912.
234.
5081
5
04 1
/2 W
. 42n
d St
.
B7$
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’s
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inal
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Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912
.355
.338
3
3
08 M
all W
ay
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A
Mid
tow
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eli
Casu
al e
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ss s
ettin
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enu
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y of
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el, b
aker
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lect
ions
.
M-S
u: 5
:30a
m-1
0pm
912.
355.
8717
7805
Abe
rcor
n St
.
$I6
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Ran
dy
’s
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clud
es tr
aditi
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ther
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ul
food
sel
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ns in
a c
asua
l exp
ress
set
ting.
Tu-S
u: 1
1am
-8pm
912.
692.
0036
7
010
Suite
2 E
isen
how
er R
d.
$ H
6
Tail
gate
Sp
ort
s B
ar
& G
rill
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ts B
ar a
tmos
pher
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ith v
arie
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lect
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of s
tand
ard
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ican
fare
. Lar
ge s
elec
tion
of
beer
and
liqu
or.
M-S
a: 3p
m-3
am, S
u: 1
2:30
pm-2
am
912.
921.
2269
1
1215
Abe
rcor
n St
.
L4$
A
Sam
my G
ree
ns
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al e
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ss s
ettin
g w
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new
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at o
ffers
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York
sty
le h
oagi
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alad
s, an
d ve
geta
rian
optio
ns
Tu-S
u: 1
1am
-9pm
912
.232
.195
1
1710
Abe
rcor
n St
.
$B8
Tro
pic
al C
hic
ke
n
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al e
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y se
rvin
g a
varie
ty o
f san
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plat
tes,
taco
s, bu
rrito
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our
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ce o
f pr
otei
n, ev
en to
fu. L
ots
to c
hoos
e fro
m.
M-S
a: 11
am-9
pm
912.
961.
5545
1231
3 La
rgo
Dr.
Suite
D
$L4
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e S
tati
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Q
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BQ. F
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ring
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l sea
food
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asua
l atm
osph
ere.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-9:3
0pm
912.
354.
2524
67
24 W
ater
s Ave
.
A$$
H8
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ic
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fluen
ces.
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ures
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aily
swee
t pot
ato
dish
.
M-S
a: 11
am-9
pm
912.
352.
3434
682
5 W
ater
s Ave
.
I8$
A
M-T
h: 1
1:30
am-2
:30p
m,M
-Th:
5pm
-9pm
, F-
Sa: 1
1:30
am-2
:30p
m, F
-Sa:
5pm
-10p
m
912.
352.
2233
5
31 S
teph
enso
n A
ve.
To
uca
n C
afe
Casu
al c
olor
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tmos
pher
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tere
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clud
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ican
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ition
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oul f
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l exp
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ting
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sp
ecia
ls.
M-T
h: 6
am-9
pm, F
-Sa:
6am
-10p
m
912.
355.
2761
260
5 Sk
idaw
ay R
d.
C11
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Eric
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ther
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l R
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e Fu
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e. Ve
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Artis
an li
quor
s, m
agar
itas,
moj
itos.
Tu-S
a: 11
am-3
pm, 5
pm-u
ntil
912.
232.
1874
161
1 H
aber
sham
St.
B8$-
$$A
Pu
b 2
9
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al lo
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eel. A
ssor
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eri-
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iterr
anea
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lect
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ple
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t bee
r se
lect
ions
as
wel
l.
M-S
a: 11
:30a
m-3
pm
Su: 1
2pm
-2am
912.
358.
0670
5
200
Paul
sen
St.
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A$ K
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rie
d C
hic
ke
n
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al e
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ss s
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ctio
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ood,
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wic
hes,
and
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.
M-S
a: 9a
m-1
2am
, Su:
10a
m-1
0pm
912.
234.
2260
22
01 W
ater
s Ave
nue
C9
H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
e D
inin
g
Map on pg. 60
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options A
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495.
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all B
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912.
355.
6160
2
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352.
4855
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.M
-F: 7
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a: 8a
m-6
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912.
354.
7420
451
7 H
aber
sham
St.
E8$
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912.
655.
3844
5
224
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away
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$-$$
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-Su:
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912.
349.
4261
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102
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n St
.
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7
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iona
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-F: 1
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912.
353-
2253
6512
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za
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M-S
a: 11
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:30p
m
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921.
7800
1
2417
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te B
luff
Rd.
N5
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als
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m.
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, Sa:
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ishes
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-F: 1
1:30
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, M-T
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, Su:
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912.
354.
4005
4
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ext
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u se
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.M
-Th:
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: 11a
m-1
0pm
,
Sa
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u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$F9
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l set
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-Sa:
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349.
6960
4
521
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ersh
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t.
D8
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M-F
: 11a
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-Su:
5pm
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912.
356.
1020
401
Mal
l Blv
d.I7$$
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afe
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peci
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M-F
: 11a
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pm
912
.443
.935
5
11 E
41
St.
F8$
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za
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l ex
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pher
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Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
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-2:3
0pm
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-Clo
se
912.
351.
2400
1
100
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r.
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o
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l set
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lthy
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hake
s an
d sm
ooth
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Su-T
h: 1
2pm
-9pm
, F: 1
2pm
-10p
m,
Sa: 1
1am
-9pm
912.
354
.550
1
73
60 S
kida
way
Rd.
$K
10
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 60
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
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hai
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isin
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Larg
e se
lect
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of tr
aditi
onal
Tha
i cui
sine.
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l ap
poin
ted,
intim
ate
atm
osph
ere.
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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.
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E12
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an
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ly pl
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ne. H
omem
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, bak
ed g
oods
, an
d co
mbo
spe
cial
s. D
ine
in o
r ca
rry
out.
M-T
u: 1
0am
-8pm
, Th-
Fr: 1
0am
-8pm
912.
201.
3541
551
5 W
ater
s Ave
.
$G
8
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chi
Larg
e se
lect
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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
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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
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isa’
s C
hin
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stau
ran
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hine
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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
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on
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tro
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rary
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ual a
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pher
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ive
sele
ctio
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trad
ition
al V
ietn
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e di
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and
dr
inks
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cial
izin
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Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
; Clo
sed
Tues
days
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
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s
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lect
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of tr
aditi
onal
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nese
fare
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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.
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ition
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rved
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rary
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ate
atm
osph
ere.
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: 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
.
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hin
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ard
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hine
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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
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go D
rive
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le B
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l
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e va
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ctio
n of
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n di
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feat
ur-
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nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Fr:
11am
-9pm
, Sa:
12pm
-9pm
, Clo
sed
on
Sund
ays
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
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on
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vors
Casu
al e
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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
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
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ura
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an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
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ab
i
Se
aso
ns
of
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an
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pre
ss
Japa
nese
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achi
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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$$
A
Gre
en
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a
Qui
ck s
ervic
e. D
rive-
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enu
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udes
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aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Riv
er
Re
stau
ran
t
Varie
ty o
f gou
rmet
Asia
n di
shes
incl
udin
g Ch
ines
e, Ja
pane
se, T
hai, s
ushi
, and
mor
e.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
64 Well FED
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 60
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
fluen
ced
men
u se
lec-
tions
as
wel
l as
sush
i.
A$$
L4W
an
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es. W
inne
r of
“B
est S
ushi
” fo
r 13
con
secu
tive
year
s.M
-F: 1
1am
-2:3
0 pm
, M-T
h: 5
pm-1
0pm
, F-
Sa: 5
pm-1
1pm
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm91
2.35
4.03
00
108
Mal
l Blv
d.
Trad
ition
al M
exic
an s
elec
tions
, ext
ensiv
e fu
ll ba
r, am
ple
seat
ing,
regu
lar
spec
ials
, ser
ved
in
Mex
ican
them
ed s
ettin
g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
.
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
AJ’
s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an s
elec
tions
. D
aily
spec
ials
and
hom
emad
e de
sser
ts.
Live
Ent
erta
inm
ent.
M-S
u: 1
1am
-10p
m
912.
786.
4442
33
Van
Hor
ne A
ve.
A$
H10
Sti
ng
Ray
’s S
eafo
od
Casu
al a
tmos
pher
e. La
rge
sele
ctio
n of
sea
-fo
od, in
clud
ing
vario
us c
rab
dish
es. B
lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
786.
0209
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
Larg
e se
lect
ion
of s
eafo
od, s
alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
er
Ho
use
Sele
ctio
n in
clud
es s
andw
iche
s, bu
rger
s, an
d se
afoo
d. Po
’ boy
s an
d lo
w c
ount
ry b
oil. L
ive
mus
ic a
nd te
levis
ed s
port
s.M
-Th:
11-
10pm
, F-S
a: 11
-12p
mSu
: 12-
10pm
912.
786.
5100
13
Tybr
isa
St.
A$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
rder
ing.
Nic
e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Do
lph
in R
ee
f R
est
au
ran
t
Fusio
n of
Sou
ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
, ste
ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat.
nigh
t. G
reat
oce
an v
iew
.M
-Su:
7am
-10p
m
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
Sout
hern
sty
le c
asua
l far
e. Bu
rger
s, sa
nd-
wic
hes,
seaf
ood
and
mor
e. W
eekd
ay lu
nch
spec
ials
. M
-Th:
11-
7pm
, Sa:
11-8
pm S
u: 1
2-9p
m
912
.786
.659
3
1
9 Ty
bris
a St
.
$N
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$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
M-S
u: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
Sp
an
ky
’s B
eac
hsi
de
Seaf
ood
galle
y an
d sa
loon
. Lar
ge s
elec
tion
of
seaf
ood,
past
a, sa
lads
, and
sta
cker
s. “H
ome
of th
e or
igin
al c
hick
en fi
nger
.”.
Su-T
h: 1
1-10
pm, F
-Sa:
11-1
1pm
912.
786.
5520
160
5 St
rand
Ave
.
A$$
O11
Su
nd
ae C
afe
& D
eli
Larg
e se
lect
ion
of s
andw
iche
s, bu
rger
s, sa
lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$I1
1A
Ge
rald
’s P
ig a
nd
Sh
rim
p
Dog
frie
ndly
outd
oor
seat
ing
area
with
a v
iew
of
the
mar
sh.
Road
side
grill
prov
idin
g pi
g pi
ckin
gs,
Geo
rgia
wild
shr
imp,
and
larg
e to
go
ord
ers.
F-Su
: 11a
m-7
pm$M
10
912.
786.
4227
111
3 E.
Hw
y. 80
A
Piz
za o
n W
he
els
Larg
e se
lect
ion
of p
izza
, sub
s, an
d sa
lads
. Fa
st a
nd fr
ee d
elive
ry.
Fam
ily o
wne
d an
d op
erat
ed fo
r ov
er 2
5 ye
ars.
M-S
u: 4
pm-t
ill
912.
786.
5870
10
3 Jo
nes A
ve
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s. O
cean
vie
w, f
ull b
ar.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’s S
urf
sid
e
Larg
e se
lect
ion
of s
eafo
od. I
nter
estin
g se
lect
ions
mix
ed w
ith s
tand
ards
. Sig
natu
res
incl
ude
flow
er p
ot b
read
and
moj
o he
n.M
-Su:
11-
10pm
912.
786.
4745
4
04 B
utle
r Ave
.
A$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
Care
fully
cra
fted
men
u in
clud
es e
clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$N
10
Wel
l kno
wn
for
its e
xten
sive
brea
kfas
t men
u an
d la
id-b
ack
atm
osph
ere,
this
casu
al s
et
rest
aura
nt is
a fa
vorit
e fo
r lo
cals
.
Cafe
Lo
co
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
win
gs. L
ive m
usic
, ca
sual
atm
osph
ere.
M-T
u: 1
1:30
am-3
pm, W
-Su:
12:
30-4
:30p
mSu
-Th:
4:3
0-10
:30p
m, F
-Sa:
4:30
-11:
30pm
912.
786.
7810
1A
E. O
ld H
wy
80
$$C
9A
Ch
arl
y’s
Exte
nsive
din
ing
and
win
e m
enu.
Seaf
ood,
past
a, st
anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
Casu
al e
xpre
ss s
ettin
g se
rvin
g pi
zza,
trad
i-tio
nal A
mer
ican
fare
, and
sea
food
. The
y ha
ve
an e
xten
t men
u an
d ch
ild fr
iend
ly se
atin
g se
pera
te fr
om th
e ba
r.M
-W: 4
pm-1
2am
, Th-
Su: 1
1am
-3am
912
.786
.444
4
151
3 Bu
tler A
ve.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
Well FED 67
GOURMET CARRY OUT
Whitemarsh Island, Near Publix
Restaurant Quality Meals To Gokbellagourmetcarryout.com
Healthy andVegetarian Choices
Daily
www.troymediterraneancuisine.com
Leave the ordinary behind andescape to the Mediterranean
SOUTHSIDE10510 ABERCORN ST. 912.921.5117
WILMINGTON ISLAND346 JOHNNY MERCER BLVD. 912.921.5117
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
W h i t e m a r s h / W i l m i n gto nBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
itA
liA
nTr
aditi
onal
Din
ing
Past
a, Pi
zzer
ias,
etc.
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
His
pAn
icC
uban
, Mex
ican
, etc
.
Well FED 69
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
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$22$21FOR
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Bar Guide
the
to savannah & the islands pg. 76
The “Plastiki” catamaran was made from 12.500 plastic bottles. Skipper David de Rothschild and
his five-member crew crossed the Pacific on a three-month journey in order to raise awareness for the pollution of the sea
with plastic waste. Learn more at Plastiki.com
Drink
Photo by Ars Electronica (CC BY-NC-ND 2.0)
72 Well FED
The Cost of Bottled Water Between 1988 and 2002 bottled water sales more than quadrupled to over 34 billion gallons a year. We’ve probably all contributed to this increase in one way or another especially when we’re away from home. But when a year of drinking 8 glasses of bottled water a day will cost you $1,400, compared to the $0.50 for a year of tap water, it’s worth asking what exactly we’re paying for. Most bottled water drinkers do so for three reasons: it is safer than tap water, its more convenient, and it tastes better. But is it really? Safer? Cleaner? Purer? Healthier?
Considering bottled water costs over 2000 times as much as tap water, and over 50% of Americans are willing to pay the difference regularly, the idea that bottled water is somehow safer or better for you seems to be the driving force behind the industry. Tap water provided by a municipality or utility—which is anyone who pays a water bill—that is regulated by the Environmental Protection Agency (EPA) under the Safe Drinking Water Act. Bottled water, on the other hand, is regulated by the Food and Drug Administration (FDA). This may not seem important, after all it’s the government either way, but in reality there are stricter regulations in place for tap water than bottled water. There are 5 major differences you should know: (starting with the blue box to the left)
The BottleThinking Outside
Around 80% of plastic water bottles end up in landfills
Tap Water vs. Bottled Water
1. Higher levels of at least 13 contaminants are allowed in bottled water than tap water.
2. Testing for contaminants, such as E. Coli or Coliform bacteria, is done hundreds of times a month for tap water, but only once a week for bottled water.
3. When a contaminant is found in tap water it must be reported to several agencies and the public. This has only happened once in the last five years for City of Savannah water, and it turned out just to be a sampling problem. There are no such requirements for bottled water though, and it is up to the company whether or not to notify the public.
4. The labs that test tap water must be certified, but those for bottled water do not have to be. In fact, bottled water companies can do their own testing without any oversight.
5. You can find out exactly what is in your tap water. Every year utilities put out Consumer Confidence Reports explaining the quality of their water for the year. You can also get this information from the EPA’s website. The only thing you’ll find about what’s in a bottle of water from the label is that it contains no sugars, fat, or protein.
by Margosia Jadkowski
Well FED 73
So even if bottled water isn’t safer, maybe it’s somehow purer, from more pristine sources? With names like Arctic Spring Water and Glacier Mountain Natural Spring Water, and labels showing unspoiled wilderness, you’d certainly think so. Except for the fact Arctic Spring is actually in Florida, and Glacier Mountain is in New Jersey. In fact over 40% of bottled water is just reprocessed tap water. There are some rules for how bottled water is named. This can give you an idea about where a bottle’s water really comes from—
Words like pure, purest, pristine, premium, mountain water, natural, and clean, on the other hand, are used for marketing, and are not required to reflect the sources or quality of the water.
GROUNDWATER Water from an underground zone, called an aquifer, that is under pressure but is not connected to surface water. It generally is already very clean, and only has to be treated minimally.
WELL WATER Water from a hole bored or drilled in the ground which draws water from an aquifer. The majority of Savannah drinking water is well water.
SPRING WATER Water from an aquifer that reaches the surface without a drilled well.
MINERAL WATER Water from aquifers which naturally has a mineral content of 250 parts per million.
PURIFIED WATER Water that has been processed by distillation, deionization, reverse osmosis, or other processes. This term does not reflect the source of the water, but is usually used when spring water or mineral water do not apply.
Understanding Bottled Water Source terms
Better Tasting? More Convenient?
A difference in taste doesn’t reflect a difference in the quality of water. Some bottled water companies add in chemicals and minerals to make their water taste the same, regardless of where it was bottled and what the sources are. While some people do prefer the taste of bottled water over tap water, a $20 filter pitcher will usually do the job for a fraction of the cost. The same is true of reusable water bottles, and the argument that bottled water is more convenient. Check out the article, ‘Drink Clean while Going Green’ on the next page for more information on bottled water alternatives.
What about all the bottles?
Every year more than 1.5 million tons of plastic are used in bottling water. Beyond the environmental costs of producing the plastic—oil and natural gas—are the costs of dealing with the bottles once they are emptied. Recycling is certainly the best solution, but as of 2002 only 20% of plastic water bottles were being recycled. This may have gone up slightly since then, but that still leaves over a million tons of plastic sent to landfills every year.
We have some of the highest quality, and cheapest, tap water in the Southeast here in Savannah. With the cost of bottled water so high— both the price and environmental impact— and so many convenient alternatives, we’ve got to ask, is it worth it?
To find out more about bottled water in America, and the statistics used here, check out Bottled and Sold: The Story Behind our Obsessions with Bottled Water by Peter Gleick.
Bottled Water costs about 2,000 times
more than Tap Water
Drink Clean while Going GreenT he pitfalls of bottled water really are no
joke. Our planet is cluttered with plastic bottle waste that leave a carbon footprint a mile long. Besides the environmental and health issues bottled water pose, our wallets are taking quite a punch. If you read the article right before this one about the comparison between tap and bottled water, you’d know that the average bottle of water can cost around $3 whereas perfectly clean and healthy tap water is virtually free. Bottled water has been a popular alternative to tap water for almost three decades due to incidents like bacterial outbreaks in city water (this also happens in bottled water, though we don’t really hear about it) which have proved profitable for any company willing to provide “clean,” tasting water. Although tap water is perfectly safe for all of your drinking needs and even beats out some well known brands’ bottled water in blind taste tests, some people just don’t like the taste or still don’t feel confident enough in water treatment systems to remove harmful contaminants.
With temperatures climbing this summer, everyone could use an affordable source of clean water that is healthy and tastes good. If you are a bottled water junkie, consider this; unlike the cool mountain stream or bubbling brook images they are deceiving us with, Aquafina and Dasani bottled water isn’t much more than filtered tap water. So if most bottled water is just filtered tap water, why not cut out the middleman and do the filtering yourself?
Fortunately, the market is flooded with great ways to filter your own water at home or out on the town. There are filtration systems that can screw onto your faucet, sit in your refrigerator, or fit in your purse. If you’d rather go the extra mile, you can even strap it to your back. Quench your thirst and bank account this summer.
refreshing & reusable alternatives to disposable bottled water
Written by Liz Querusio
Well FED 75
Filtered Water Pitchers For the last several years, all my friends’ refrigerators had one thing in common: a carbon filter water pitcher. Filter pitchers are by far one of the least expensive ways to produce your own clean water. Easy to use, easy to clean, filter pitchers are an inexpensive way to top off your personal water bottle. Filter pitchers are powerful enough to leave in fluoride, but remove harmful lead or the chlorine taste most people dislike about tap water. Some carbon filter water pitchers also remove harmful bacteria that can cause anything from diarrhea to severe intestinal problems.
Faucet Mounted Filters The trek from the refrigerator to the faucet to constantly refill your water pitcher may wear a path in the floor. For those of you who prefer their fresh water at optimum availability, faucet mounted filters and purifiers are the way to go. Twist it on and you’re ready to wash your vegetables for dinner or pour yourself a glass right out of the tap. These faucet mounts are great because they don’t limit the amount of clean water available. You can wash your produce, fill an ice cube tray, and wash your hands all with filtered water. There are lots of different filters to choose from and many require regular filter replacement. Prices vary from around $20-$35 but the long-term savings are as real as your endless supply of water.
Self Filtering Water BottlesFree, clean water is hard to come by shopping in
the city or on a run in the country. Shopping mall water fountains can taste like runoff from the wishing well at the entrance and babbling brooks are hard to come by these days. You need a nifty water bottle that is reusable, washable, and compact while providing filtered water away from home. There are plenty of reliable and not-so-reliable choices out there. Soak up some knowledge on some of the latest trends, flops, and cost-effective alternatives on the market.
Brita is one of the best-known names when it comes to filtration systems. When they put the Brita Bottle Aqua on the market, that was the first I had ever seen a bottle that could filter water as you drink. I gave Brita Bottle a try, but due to the excessive sweating on the exterior and the strange suction sounds it made, it just wasn’t for me. Don’t despair though, there are plenty of other options out there, I’m sure you’ll find a bottle that’s the perfect fit for you. The good, green folks at Clear2O also created their own self-filtering water bottle called the Clear2Go, which is BPA free and can filter 100 gallons of water. With a carbon filter at the spout, all you have to do is fill it up and squeeze out fresh, filtered water.
Don’t forget that just like carbon filter pitchers, the filters inside these bottles will also have to be replaced every few months or so, depending on how much you use them. If you prefer a non-plastic bottle, CamelBak sells a Stainless-Steel Groove Filter Water Bottle, and rather than squeezing the water out, you literally just bite the nozzle and sip. This solid receptacle is as capable on the trail as on the subway.
Reusable BPA Free BottlesIf you’d rather bring pre-filtered water from
home, there are numerous brands and styles of reusable water bottles to choose from. As long as it’s BPA free and will last a long time, any kind of reusable bottle is pretty much good by me. Stainless steel water bottles are an excellent BPA free way to carry around your filtered water and reduce the amount of plastic waste. These water bottles are machine washable, stylish, and come in a variety of sizes. Product Architect Inc. Polar bottle is made of a BPA-free plastic with a contoured exterior and a loop around the top that makes it easy to carry or clip onto a bag. With reusable options like these you’ll be cutting costs and environmental trauma in no time!
If your outdoor activities keep your hands full, this next option is hands-free. For people who prefer need a constant stream of water available inches from their face, put your water supply on your back. Companies like Camelbak and Osprey solved the problem of how to keep going and keep hydrated with lightweight backpacks. The Osprey Verve and Viper packs can hold 2 liters of liquid that goes through an easily accessible tube and nozzle. It’s perfect for grabbing and sipping while cycling or hiking. This model will run you about $70 but is meant for serious athletes and outdoors enthusiasts.
Every time you filter your own water and reuse water bottles, you reduce the amount of waste caused by plastic bottles around the world. Take your hydration needs into your own hands. Whichever water filter method(s) you choose should be researched thoroughly and be sure to check out product reviews so you can get honest opinions from real consumers. There’s a filter solution to meet any situation whether you’re shopping, hiking, or preparing a meal. Take back your right to enjoy clean, inexpensive water.
H i sto r ic D i st r ict
26 Well FED
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t.B6
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ca 1
875
Clas
sic P
arisi
an b
istro
set
ting.
Gas
tro
pub
offe
ring
auth
entic
Fre
nch
fare
. Ex
tens
ive w
ine
sele
ctio
ns.
M-T
h: 6
pm-1
0pm
, F-S
a: 6p
m-1
1pmD
5
912.
443.
1875
4
8 W
hita
ker
St.
Th
e D
isti
lle
ryO
ver
21 c
raft
brew
s on
tap.
Cla
ssic
hi
stor
ic ta
vern
set
ting.
Serv
ing
lunc
h an
d la
te n
ight
fare
.M
-Th:
11a
m-1
am, F
-Sa:
11am
-3am
, Su
: 12p
m-9
pm
912.
236.
1772
416
W. L
iber
ty S
t.G2
Hangfire
Casu
al lo
cal a
tmos
pher
e. Re
gula
r liv
e m
usic
and
spe
cial
s. Po
pula
r co
llege
ha
ngou
t.
M-S
a: 7p
m-3
am
912.
443.
9956
3
7 W
hita
ker
St.
D5
Jen
’s &
Fri
en
ds
Cozy
nei
ghbo
rhoo
d ba
r. O
ver
100
beer
s an
d m
artin
is. H
appy
hou
r. Re
gula
r dr
ink
spec
ials
.
M-S
a: 3p
m-u
ntil
912.
238.
5367
7
E. C
ongr
ess
St.
C6
Jin
x
Loca
l hot
spot
for
wee
kly
live
show
s an
d ev
ents
. Ful
l bar
and
laid
bac
k at
mos
pher
e.
Cal
l for
hou
rs
912.
236.
2281
1
27 W
. Con
gres
s St
.
D4
Liv
e W
ire
Mu
sic
Hal
l
Spac
ious
. Thr
ee b
ars
and
larg
e st
age.
Regu
lar
loca
l, reg
iona
l, and
nat
iona
l sh
ows.
M-F
: 4pm
-unt
il, Sa
: 11a
m-u
ntil
912
.233
.119
2
3
07 W
. Riv
er S
t.A3
McD
on
ou
gh’s
Clas
sic c
asua
l Iris
h Am
eric
an p
ub. S
erv-
ing
larg
e br
eakf
ast,
lunc
h an
d di
nner
se
lect
ions
. Fam
ous
for
nigh
tly k
arao
ke.
M-S
a: 8a
m-3
am, S
u: 8
am-2
am
912.
233.
6136
2
1 E.
McD
onou
gh S
t.
G6
Me
rcu
ry L
ou
nge
Rela
xed
loun
ge a
tmos
pher
e. Re
gula
r liv
e m
usic
with
no
cove
r.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912.
447.
6952
1
25 W
. Con
gres
s St
.
D4
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
be
er s
elec
tion
with
hou
se b
rew
ery.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m,
Su
: 11a
m-1
1pm
912.
447.
0943
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
Facebook or shoot an email to [email protected]
ayo
u C
afe
Serv
ing
Caju
n, Ita
lian,
Amer
ican
and
se
afoo
d. Co
zy w
ith fu
ll ba
r. O
pen
for
over
20
year
s. Li
ve m
usic
eve
ry n
ight
.
M-S
a: 11
am-3
am, S
u: 1
1am
-2a
m
912.
233.
6411
14
N. A
berc
orn
Ram
p
B7
J.J.
Bo
ne
rz
Larg
e ba
r an
d Am
eric
an fa
re s
erve
d in
an
upb
eat a
tmos
pher
e w
ith s
erve
rs in
re
d co
wgi
rl bo
ots.
M-S
a: 11
am-3
am ,
Su: 1
1:30
am-2
am
912.
944.
4343
11
W. B
ay S
t.B5
Ke
vin
Barr
y’s
Iri
sh P
ub
Trad
ition
al Ir
ish p
ub w
ith Ir
ish s
ingi
ng
ever
y ni
ght.
Men
u fe
atur
es c
lass
ic
Amer
ican
and
Irish
fare
.
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.B4
Mu
rph
y’s
Law
Iri
sh P
ub
Auth
entic
Irish
pub
. Wee
kly
ente
rtai
nmen
t. Li
ve r
ugby
bro
adca
sts.
Lim
ited
food
men
u.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
912
.443
.085
5
409
W. C
ongr
ess
St.
D2
map
on
pg. 5
2
Mir
age
Cont
empo
rary
Med
iterr
anea
n m
enu.
Intim
ate
casu
al s
ettin
g. E
xpan
sive
bar
with
late
nig
ht h
ooka
h lo
unge
. Out
door
se
atin
g al
so a
vaila
ble.
Su-W
: 5pm
-12a
m, T
h-Sa
: 5-2
:30a
m
912.
236.
5464
20 E
. Bro
ught
on S
t.
D6
Co
ng
ress
Str
ee
t S
oci
al C
lub
Larg
e ou
tdoo
r ba
r an
d pa
tio.
Rela
xed
yet
upbe
at a
tmos
pher
e, w
ith o
ccas
iona
l live
m
usic
. The
re a
re 2
indo
or b
ars,
with
big
sc
reen
tvs,
pool
tabl
es, d
art b
oard
s, an
d a
foos
ball
tabl
e.O
pen
Ever
yday
11a
m-3
am91
2.23
8.19
85
4
11 W
. Con
gres
s St
.
D2
Max
we
ll’s
Casu
al in
timat
e at
mos
pher
e. Ta
pas,
light
fa
re a
nd d
esse
rts.
Exte
nsive
win
e an
d dr
ink
list.
Kitc
hen
open
till
mid
nigh
t.
M-T
h: 5
pm-2
am, F
-Sa:
5pm
-3am
Su: 1
0am
-2pm
912.
349.
5878
1
09 Je
ffers
on S
t.
D3
76 Well FED
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 5
2
MiD
tow
n
sou
tH
siD
e m
ap o
n pg
. 60
So
uth
sid
e B
illi
ard
s C
lub
Leag
ues
Mon
day-
Thur
sday
. Lar
ge
spac
ious
env
ironm
ent.
Lots
of t
able
s. M
enu
incl
udes
sta
ndar
d ba
r fa
re.
M-T
h: 1
1am
-1am
, F-S
a: 11
am-2
am,
Su: 1
pm-1
am91
2.92
5.53
98
13
051
Abe
rcor
n St
.
L2
Ro
oft
op
Tav
ern
in
Cit
y M
ark
et
Mod
ern
bar
with
dai
ly ha
ppy
hour
and
drin
k sp
ecia
ls. W
eeke
nd D
J for
dan
cing
and
onl
y de
signa
ted
smok
ing
sect
ion
in d
ownt
own.
912.
994.
2291
30
9 W
. Sai
nt Ju
lian
St.
C3
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar
fare
.M
-F: 1
1:30
am-2
am, S
a: 3p
m-2
am,
Su: 1
2:30
pm-1
2am
K10
912.
354.
8288
7360
Ski
daw
ay R
d.
Tan
tra
Bar
& L
ou
nge
Cont
empo
rary
loun
ge c
lub
atm
osph
ere.
Sush
i and
tapa
s. Re
gula
r sh
ows
and
popu
lar
open
mic
.M
-Tu:
5pm
-2am
, W-S
a: 5p
m-3
am, S
u:
6pm
-2am
912
.231
.088
8
8 Ea
st B
roug
hton
St.
D7
Ro
gue
Wat
er
Two
stor
y hi
stor
ic lo
ft w
ith a
rel
axed
atm
o-sp
here
that
feat
ures
intim
ate
indo
or a
nd
outd
oor
seat
ing
and
a fu
ll ba
r.
M-F
: 11a
m-3
pm, W
-Th:
6pm
-9pm
F-Sa
: 6pm
-10p
m
912.
349.
1549
38
MLK
Jr B
lvd
D1
Fo
rm
Alth
ough
not
act
ually
a b
ar, t
his
carr
yout
w
ine
and
gour
met
food
s sh
op h
as
beco
me
wel
l kno
wn
for
its a
fford
able
se
lect
ions
and
mon
thly
win
e di
nner
s.
M-F
: 11a
m-7
pm, S
a: 11
am-6
pm
B8
912
.236
.764
2
180
1 H
aber
sham
St.
Po
ur
Larr
y’s
In C
ity M
arke
t. N
ight
ly sp
ecia
ls. B
eer
pong
. Live
ent
erta
inm
ent.
M-S
u: 5
pm-u
ntil
912.
232.
5778
20
6 W
. Sa
int
Julia
n St
.
C3
Rail
Pu
b
Hist
oric
dive
bar
. Reg
ular
drin
k sp
ecia
ls.
Lim
ited
men
u. Fr
ee w
ings
hap
py h
our
on F
riday
.
M-W
: 3pm
-3am
, T-S
a: 1p
m-3
am
912.
238.
1311
4
05 W
. Con
gres
s St
.
C2
De
w D
rop
In
n
Cozy
loca
l bar
. Lon
g ha
ppy
hour
. Dar
ts,
Texa
s H
old’
em, a
nd K
arao
ke.
M-T
h: 2
pm-1
1pm
, F-S
a: 2p
m-2
am,
Su: 1
2pm
-9pm
912.
927.
9757
1143
2 A
berc
orn
St.
L3
Six
Pe
nce
Pu
bCa
sual
Eng
lish
pub
with
cla
ssic
hist
oric
se
tting
. Eur
opea
n in
fluen
ced
pub
fare
an
d sp
ecia
lties
.M
-Th:
11:
30am
-12a
m, F
-Sa:
11:3
0am
-2a
m, S
u: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
G6
Tail
gate
Sp
ort
s B
ar
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
-le
ctio
n of
sta
ndar
d Am
eric
an fa
re. L
arge
se
lect
ion
of b
eer
and
liquo
r.M
-Sa:
3pm
-3am
, Su:
12:
30pm
-2am
912.
921.
2269
1121
5 A
berc
orn
St.
L4
Co
ach
’s C
orn
er
Larg
e se
lect
ion
of s
tand
ard
Amer
ican
fa
re a
nd b
ar fo
od s
tand
ards
. Dai
ly sp
ecia
ls. S
pacio
us s
port
s ba
r at
mos
pher
e.M
-Su:
11a
m-1
2am
912.
352.
2933
1
0 Ea
st B
road
St.
D12
Se
ed
Eco
Lo
un
ge
Casu
al in
timat
e at
mos
pher
e. Ec
o-fr
iend
ly ba
r se
rvin
g co
ntem
pora
ry s
peci
altie
s.
M-S
a: 5p
m-3
am
912
.349
.510
0
39
Mon
tgom
ery
St.
D2
Pin
kie
Mas
ter’
sA
clas
sic d
ive b
ar th
ats
been
ope
n fo
r m
ore
than
50
year
s, P
res.
Jimm
y Ca
rter
ga
ve a
spe
ech
whi
le s
tand
ing
atop
the
bar
on th
e be
half
of h
is fr
iend
and
the
orig
inal
pro
prie
tor “
Pink
ie”
Mas
terp
olis
.M
-Sa:
5pm
-3am
912.
238.
0447
3
18 D
rayt
on S
t.
H7
Tac
o A
baj
o
Larg
e un
derg
roun
d po
ol h
all a
nd b
ar.
Spac
ious
and
con
tem
pora
ry w
ith a
n ed
ge.
Larg
e dr
ink
sele
ctio
n in
clud
ing
mex
ican
bee
rs.
Su-W
: 11a
m-1
2pm
, Th-
Sa:1
1am
-3am
912
.480
.905
0 2
17 1
/2 W
. Bro
ught
onD4
Cap
on
es
Bil
lard
sSp
acio
us b
illiar
ds b
ar a
nd g
rill. L
arge
la
te n
ight
men
u . L
unch
spe
cial
s. D
rink
spec
ials
.M
-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
0am
, Su:
3pm
-12a
m91
2.35
4.48
48
110
0 Ei
senh
ower
St.
H8
Bar
Fo
od
Fren
ch a
nd A
sian
influ
ence
s. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912
.335
.595
6
452
3 H
aber
sham
St.
E8
Say
a L
ou
nge
Casu
al y
et in
timat
e at
mos
pere
, with
a fu
ll ba
r an
d a
loun
ge a
rea
laid
out
with
cou
ches
. D
ance
floo
r w
ith a
var
ieta
l mix
of m
usic
, Tu
esda
ys a
nd T
hurs
days
are
Sal
sa d
ance
ni
ghts
.M
-Sa:
1pm
-3am
912.
236.
7272
109
Brou
ghto
n St
.
D4
Re
tro
on
Co
ng
ress
Casu
al, e
asy
goin
g at
mos
pher
e th
at o
c-ca
siona
lly fe
atur
es li
ve m
usic
. Equ
ippe
d w
ith a
full
bar,
larg
e fla
t scr
eens
, and
a
danc
e flo
or.
M-S
a: 5p
m-3
am
912.
544.
0371
12
5 W
. Con
gres
s St
.
D4
Sav
an
nah
Sm
ile
s
Du
eli
ng
Pia
no
Bar
Fest
ive c
asua
l sal
oon
atm
osph
ere.
Due
l-in
g Pi
anos
. Pop
ular
for
spec
ial o
ccas
ions
W-F
: 5pm
-3am
, Sa:
5:30
pm-3
am,
Su: 5
:30p
m-2
am 9
12.5
27.6
453
3
14 W
illia
mso
n St
.
B2
Pe
g L
eg
Pe
te’s
Rece
ntly
re-o
pene
d un
der
new
m
anag
emen
t thi
s di
ve b
ar fe
atur
es
oc
casio
nal l
ive m
usic
and
kar
aoke
nig
hts
as w
ell a
s ni
ghtly
drin
k sp
ecia
ls.
W-S
a: 5p
m-T
ill C
lose
912.
856.
8076
3
03 W
Riv
er S
t.
A3
O’C
on
ne
lls
Iris
h P
ub
Trad
ition
al Ir
ish p
ub th
at c
arrie
s al
l Iris
h w
hisk
ey a
vaila
ble
in th
e st
ate
of G
A,
occa
ssio
nally
feat
ures
live
Irish
mus
ic.
M-T
u: 4
pm-C
l, W-S
a: 3p
m-3
am
912.
898.
9001
4
2 D
rayt
on S
t.C3
Well FED 77
H i sto r ic D i st r ictB a r G u i d e
His
tor
ic
Dis
tr
ict
map
on
pg. 2
4
San
d B
ar
Dar
ts, P
oker
, foo
sbal
l. Lar
ge s
elec
tion
of s
andw
iche
s an
d pa
nini
s. Su
shi o
n W
edne
sday
s.
M-T
h: 5
pm-3
am, F
-Su:
3pm
-3am
912.
786.
8304
1
512
Butle
r Ave
.
M10
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
r-rit
os s
erve
d in
a s
paci
ous
spor
ts b
ar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd
Kara
oke.
M-S
u: 1
1-3a
m91
2.78
6.71
76
1516
But
ler A
ve.
N9
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty
pizz
as, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, and
mor
e.M
-Su:
11-
12am
912.
786.
5900
1213
Hw
y. 80H
6D
oc’
s B
ar
an
d G
rill
Live
ent
erta
inm
ent o
f Frid
ay a
nd
Satu
rday
s. Th
e on
ly bu
mpe
r po
ol ta
ble
in Ty
bee.
Lim
ited
bar
men
u.M
o-Sa
: 12p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
.550
6
1
0 Ty
bris
a St
.
N9
ty
bee
isl
an
D m
ap o
n pg
. 66
Be
nn
y’s
Serv
ing
brea
kfas
t ite
ms
alon
gsid
e
sand
wic
hes
and
stan
dard
bar
food
.“C
olde
st b
eer
in A
mer
ica”
M-S
a: 10
-3am
, Su:
12:
30-3
am
912
.786
.012
1
1517
But
ler A
ve.
N9
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
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and
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oys
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m 9
12.8
98.9
001
J Mer
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.
C4
Isla
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ar
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ar in
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osph
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s, fu
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d a
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at o
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Tu
-Th:
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2.89
8.56
24 3
48 Jo
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C4
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912
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5 4
Wilm
ingt
on Is
land
Rd.
D4
To
ou
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