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feed. eat. drink.Th e L a rgest DI N I NG & BAR GU ID E covering Savannah & the Islands
MAPS Details
Descriptions
OVER300LISTINGS
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RECYCLING in Savannah 101
Nutrition Basics & Tips
FALL Gardening
Wine for BeginnersNEW Recipes • Healthy Fruit Smoothies • World’s Greatest Chicken Pot Pie
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Food Day is a project of the non-profit Center for Science in the Public Interest1220 L St. NW Washington DC 20005 cspinet.org
foodday.orgwww.wellfedsavannah.com
SAVANNAH OCTOBER 22nd,2011
FESTIVAL
Contents September 2011
Maps. Details.
Descriptions.
New Listings
pg. 36
Bar Guideth
e
FeeDGardening Fall gardening practices and preparation.
Recycle Savannah The what, where, and how of basic recycling in Savannah.
The Pyramid Goes Practical An introduction to the food pyramid’s replacement : My Plate.
12
18
15
eat
DrinkWine a beginner’s guide to classic wines and how to enjoy them in new ways.
58
pg. 60
Nutrition Dr. Hargrove of the Holistic Health Center, shares her tips for practical family nutrition.
21
The Well FED Pet 21 Things NOT to feed your pet.
25
Casserole Queens Sandy and Crystal show us how to “Put some lovin’ in your oven”. Plus-recipe for World’s Greatest chicken pot pie & your chance to win a copy of The Casserole Queens Cookbook!
30
Dining Guide
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08 | Volume 1 Issue 11 | Well FED
Well FED magazine is a free monthly publication distributed by Well FED Savannah™The articles and opinions of contributing writers are not necessarily the opinion of this publication. Well FED welcomes both editorial and photographic submissions. Unsolicited materials received will be treated as intended for publication and are subject to the publisher’s unrestricted right to edit or comment editorially. Advertisers are legally responsible for use of logos, trademarks, and content used in advertisements. While we aim to always have correct and current information, Well FED assumes no responsibility for errors and/or omissions, which should be viewed as unintentional. If you find we have printed any incorrect information, please contact Well FED to have the correct information printed in the next issue. No portion of this publication may be copied or reprinted without the expressed consent of the publisher.
FEED EAT DRINK
- Rene Teran
In this back to school edition, we’re taking all of our readers back to the fundamentals of living a well fed and sustainable life. From Fall gardening techniques with Kelly, to picking a great wine, we’ve got you covered.
We’re going back to the basics and rebuilding the pyramids at the same time! Jen Drey breaks down the new food group guidlines and Sabina Cushing gives us a wealth of information on how to properly recycle, here in Savannah.
It’s been almost a year since our first issue and it was in that very first issue, in half black and white, that we released our A to Z guide on what not to feed your pet. We have decided to reprint this essential guide for all our pet loving readers out there.
Speaking of pets, Well FED is partnering with the Humane Society for the next couple months to help them raise money and meet their goal of getting 1,000 pets adopted by October 31st. We hope that you all join us in this endeavor and spread the word! We also invite you to come out to several fundraising events taking place. See the Well FED Pet section, starting on page 24 to learn more and also be sure to visit our website: www.wellfedsavannah.com, then click on the Community tab, to stay up to date on more local events as they arise.
There is one event in particular that you will surely not want to miss: Well FED is partnering with the Center for Science in the Public Interest and dozens of local advocacy groups, non-profit organizations, business, and concerned citizens to hold The First Annual Food Day Festival in Savannah! (See page 5) The festival is not until October 22nd and the national Food Day is on October 24th, but we simply couldn’t wait to tell you about it! Be sure to visit our website for updates on what is sure to be one of Savannah’s largest celebrations aimed at raising awareness for healthy and sustainable food systems.
Fall, in our fair city, always brings with it much activities and great things to enjoy. We hope that you make time on your calendar to include some of these great events that are not only fun, but just as importantly, for a good cause.
Publisher's dish
Well FED Magazine can be found at over 650 locations in Savannah and the Islands. It can also be found inside all participating Kroger stores and YMCA centers.
Publisher Rene Teran
Contributing Writers Kelly LockamyJen DreySabina CushingDr. Tassie HargroveCrystal CookSandy PollockJason Restivo
Creative DirectorWhitney Johnson
Contributing Artists M’Elena HolderMurphy Basore Roque JeanKatelan Cunningham
DistributionBryson JohnsonSarah ShattlsDavid Wanzie
Well FEDP.O. Box 5214 Savannah, GA 31414 Phone: (912) 480-4345Fax: (912) 480-0241
Consulting EditorJessica Leigh Lebos
acebook!Follow us on
Contributing PhotographersWilliam ChambersBen FinkKelly LockamyGJPhoto© (Cover)
The Fundamentals of being well fed...
Accounts Jennifer Restivo Christine ConawayBen Mattern
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Well FED chooses to print with soy inks on partially recycled, low weight, uncoated, chlorine-free paper that is SFI, FSC, PCF certified. We are proud members of the Better Paper Project and A Partnership for a Sustainable Georgia. Please recycle this publication when you are done with it or feel free to return to any stack you see around town and we will recycle it for you.
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> Photo: Glass recycling bin at the Resource Conservation Education Center on Eisenhower Drive. Learn more about recycling in Savannah on page 15.
If your garden looks anything like mine, you’ll see very tired tomato plants, squash, pole beans, watermelon and cucumber vines starting to die back. The peppers and eggplants are still cranking it out, there’s an overwhelming amount of Malabar spinach and amaranth greens, and the second crops of okra and squash are just now ready to pick. Also the perennial crops of blackberry and strawberry could use some attention. This season is a busier time of year than spring with perennial maintenance. There’s summer clean-out, summer succession planting and fall/winter planting. So let’s organize our thoughts and take it step by step. Step one is to assess your remaining summer garden. Add to the compost bin what is no longer producing. Any summer plants that look like they’d revive with a little attention, side dress or soil drench with liquid fertilizer - my cucumbers, eggplants, peppers and squash fall into this category. Second step- look at the empty spaces that have opened up in your garden; decide if you want another round of summer veggies, or if you want to start your fall and winter plantings instead. You can go either way this time of year. If replanting summer crops, make sure they are harvestable within the next 8-10 weeks. Plant your succession crop in spots that previously grew an entirely different family of plants. Thirdly- know our climate. Officially, our first frost date is around November 15th , but it’s often later with the climate changing. Our climate zone has changed from a solid 8 when I moved here 32 years ago, to 8b. Now most of the eastern side of Savannah is a 9 which has a frost date of December 1st. Look at the summer veggie seed packs and make sure the labeled “days-to-maturity” give you time to harvest a crop before the cold nights make the blossoms drop before fruit set. If planting seedlings, you don’t need to worry as much about length of growing season since you’ll have a 4-6 week start already.
gardeningfall
My thornless blackberry canes must be six to eight feet long! Sure wish I’d tended to them right after harvest, but alas, too many competing things to be tended to. The old canes of the blackberry can be cut out and prune back the long canes of this year’s growth to 6 side shoots per cane. Pruning out the old canes keeps productivity high and disease opportunities low, allowing new growth to produce berries next spring. Fruit trees are either pruned right after harvest or while still dormant in the spring. The best time to plant trees is in the fall. They will have time to acclimate to their new environment before the dormancy of winter, yet not have to endure the heat and drought of summer. Also, winter is the time that trees put energy into building root structure, so they’ll be better established by the time harsh summer conditions come around. Winter time is the fruiting season for citrus. When planting pinch off most or all of the buds the first year allowing more energy to go into root development. This helps them get better established in their first year in the ground. So don your sunhat, use sunscreen, drink plenty of water and get to work! There’s the ease of the winter garden ahead- weeds grow slow, the sun is a welcome companion and watering is less of a concern. And please continue to enjoy and share the harvest of your labor!
Well FED 14
Twyla at Victory Feed and Seed has seedlings for both summer and fall plants, as well as organic seeds and amendments. I recommend direct seeding the following fast growing crops: green beans, cucumber, squash, and also carrots and beets, not because they’re fast, but because they can take cold weather. Plant successions of arugula, radish and lettuce as they are both fast growing and cold weather tolerant. Buy seedlings of tomato, peppers, and any summer crop you want to get a head-start with. If you don’t replant a summer crop, cool weather crops can be started in-ground or in trays now to be planted out later when summer crops are cleared out. Alternatively, seed and feed stores will be carrying fall/winter seedlings through November or so. Seed-potatoes can be laid on trays in cool dark places to grow their “eyes” out. They can be planted in October, either in-ground, straw bales, paper feed bags, mulch piles. This could be an article in itself. Perennial foods such as berries and fruits have flourished in my garden this year. The strawberries have taken over one corner of the garden, spilling out everywhere. The mamma plants need to be thinned and cut back to the crowns, fertilized and mulched. The daughters (runners) will be thinned and transplanted to new quarters. The mammas are good for three years of productivity, after that they get pulled and composted. Their bed will be rotated into production with another crop, and new beds made for the daughters they produced each year. It’s a good idea to make a marker with the date or keep a journal when you plant the runners. In this way you’ll know when it’s time to rotate that bed to another crop and by your third year, you’ll always have three generations of strawberries. The blooms should be pinched off the one year old bed which allows them to bloom and produce with the highest yield the second year. After the third year of harvest they should be tilled or composted. Don’t plant strawberries in the same beds where they’ve grown previously and keep them well apart from the solanacea family (tomatoes, peppers, potatoes) as they share many of the same diseases. Here in the Deep South, fall is a great time to establish a strawberry bed. Find a friend who has a bed and I’ll bet you can get all the free runners you care to plant.
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Even though the City of Savannah started its residential curbside recycling pick-up service in 2009, it seems that most residents are still perplexed as to exactly what goes in the black landfill bin, and what is considered a “recyclable”. (If you don’t already have a bin with a yellow lid, request (or demand) one from your landlord, or contact the city sanitation department at 651-6579). Unfortunately, residents of the rest of Chatham Co. and businesses statewide still have much more limited options. While the city may be able to arrange recycle pick-up for SOME businesses from the few alleyways that house community dumpsters around town, the more plausible way to deal with commercial waste is to hire a private collector to pick up the recyclables, or, drive it (already separated, residential only) to participating drop-off locations (and not all sites collect the same materials). Even though figuring out the best way to ultimately deal with all of your waste responsibly may take a bit of research at first, it is easy to get started!
RECYCLE SavannahThese days, ecological awareness is no longer a fashion choice or lifestyle preference, but an urgent demand upon every one of us to step it up and get with the program. As the seconds tick by, the call to arms to become better stewards of our Earth is especially dire: expensive landfills are filling up at alarming rates, as most of us are still “tossing out” the “garbage” without a second thought. And contrary to popular belief, it is never too late. But this behavior must drastically change within each of us, immediately. Quite simply because:
THIS IS NOT OK.
Below is a list of what goes into our curbside recycle bin (YELLOW LID):• clean glass bottles and jars (without lids)• clean hard plastic bottles/containers (Must be
numbered 1-7) *• dry mixed paper including junk mail, computer
• all plastics #1-7• plastic bags (marked
with a number)• Styrofoam• scrap metal• clothing/shoes/
eyeglasses• automotive parts/tires/
oil• electronics/computers/
appliances/cords• cell phones• ink cartridges• furniture
The following items are accepted at various drop-off locations, are potentially re-usable, or really should be diverted elsewhere.(See our online recycling resource list on our facebook page or www.wellfedsavannah.com)
In any case, these items should not - or need not - go into the landfill:
• wood• yardwaste• any batteries• CFL lightbulbs• cans of paint or other
hazardous liquids/chemicals
• any reusable household items
• food scraps• cooking oil• paper milk/juice
cartons
By S. Cushing
• paper, newspaper, catalogs, paperback books• dry cardboard boxes (flattened)• dry paperboard/pasteboard (like cereal boxes)• empty metal cans, any kind
-More on next page.
Take care before tossing your recyclables into that bin though; TOO MANY CONTAMINANTS CAN SPOIL THE WHOLE EFFORT. Empty and rinse out all containers! Food scraps, plastic bags, yard waste, or anything else not on the bin list must NOT go into it.
Paint: This is a tough one if you don’t want to wait for Earth Day drop-off once a year…some local paint business may take old paint for recycling, and The Restore on Victory Drive/Habitat For Humanity takes only unopened cans of paint. Perhaps donating leftovers to a school project, or using it up yourself is the best idea! Empy [latex] paint cans can be taken to participating drop-off locations.
tires: Not only is it hazardous to dump your old tires in the landfill, it’s illegal. For a small fee your responsible neighborhood auto shop will take them.
styrofoaM: Virtually non-recyclable and toxic. Most Publix Markets have an outside bin for clean foam food trays and egg cartons; but further research is needed to determine how they are ultimately processed, and if they would take other types of foam. Personally, I just say “no” to purchasing Styrofoam, and let my local businesses know that I won’t use it!
Plastic shoPPing bags (#2s): These nefarious little menaces are a total strain on our ecosystem, polluting waterways and harming marine life, and literally choking up the landfills, as it is estimated that almost all of the hundreds of thousands of plastic bags used PER SECOND in the US are ultimately discarded. Many cities are banning them altogether. Publix Markets do have a bin for recycling those # 2 bags, but better yet? Don’t accept plastic bags at all. Bring your own, or, if you must, choose paper.
e l e c t r o n i c s / a P P l i a n c e s /batteries: There are many drop off opportunities for all things electric, including cords and DVDs too. The Resource Conservation Education Center on Eisenhower Dr. (near Waters Ave.) for one, takes computers, cords, microwaves, TVs, batteries, cell phones, printer cartridges and eyeglasses. Just separate them, and drive through. It couldn’t be easier. (There is a small fee for some of the larger items like big screen TVs). Stores like Office Depot and Radio Shack usually take things like batteries and printer ink cartridges. Office Depot even has a program which takes your discarded electronics for a small fee.
furniture, books or any still-useable iteMs: Goodwill it! This is one of the best places for your unwanteds. Any time you head to the Southside, bring a box of your old stuff (that is still usable) and drop it off to the Goodwill on Sallie Mood Dr., or the Humane Society across the street. Make your trash someone else’s treasure! (And, it’s a write off).
coMPact fluorescent lightbulbs: Home Depot has a drop box for these (just place unbroken into a plastic bag). These, like batteries, are considered a hazardous material and are not to be put into the trash.
Alas, the rest of our waste often end up as landfill, but even this doesn’t have to! Items like mirrors, window glass, broken glass, ceramics, drinkware, soft unmarked plastic (like cellophane), plastic lids, and other difficult items could always be re-used in other creative ways, and there are occasional markets for odd materials, so be creative and research it!
food waste: Probably one of the biggest contributors to greenhouse gasses from landfill sites, food scraps should be composted, period. Also, compostable paper and other natural materials. Contact Savannah Urban Garden Alliance for more info on how to do this.
yard waste: This is to be put in large brown paper yard waste bags only (no plastic) and will be picked up curbside on the same day as your regular trash. (See your city’s web page for details).
Researching how each of these special needs items can be processed may require a little online research for your specific area. Here are some examples:
BUYER BEWARE: At this time, a glut for plastics #3-7 is likely, as there is not a good market for re-purposing these materials in this region yet. The conscientious consumer is advised simply to avoid purchasing these types of plastics in general, until further notice.
For more resources and tips on recycling, visit:www.wellfedsavannah.com
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Take the Time toBy Dr. Tassie Hargrove
Getting ready for school, shopping for book bags, school uniforms and lunch boxes. As a doctor, I know how important a nutritious breakfast and lunch is to our kids. But I still struggle like every other parent to find balance between real foods and convenience foods for my kids and family. We truly are what we eat. The professional surfer Laird Hamilton once said, “You eat potato chips, you’re going to perform like a potato chip.” How do we expect our kids to perform at their best, pay attention, learn, sit still when they eat Pop Tarts for breakfast?
Even when we think we’re doing right by our kids, we still need to pay close attention. Case and point: check the sugar grams in a “healthy cereal bar” or a package of instant maple oatmeal—it’s as much as cookies or candy!
Most American breakfasts are centered on carbohydrates like cereal, grits, toast or oatmeal (or those darn Pop Tarts!) These may be great for quick energy, but if they are not paired with a protein like eggs, turkey bacon, yogurt or cheese, our kids will be drained and zoned before they even get off the bus.
But let’s get real. Who has time to cook a full breakfast AND pack book bags, walk the dog, make lunches, pack snacks, get the kids to school and yourself to work on time?!
My solution was to start my daughter on smoothies when she was really young. She was not a great eater, and I found that I could feed her a fruit smoothie packed with protein, vitamins, minerals and sometimes even immune boosters. And she thought she was getting a treat! Home run! (Find my smoothie recipe at hhcofsavannah.com.)
By now we are on to the mid-morning. The kids have been engaging their brains for a couple of hours (we hope.) Brains use a surprising amount of glucose (blood sugar), and some of my kids’ teachers allow a morning snack. Again, I try to pack protein, like string cheese, nuts or nut butters. I have looked for healthy granola bars—but when the sugar grams are higher than the protein, I pretty much consider it a candy bar. When I am on my game, I make my own homemade protein/granola bars (this recipe can also be found at hhcofsavannah.com.)
FYI: Cutters Point coffeeshop in Sandfly has an oatmeal/peanut butter/raisin ball that is a nice alternative to candy masking as granola bars. I really like them, and I’ve noticed some mothers at the swim meets doling out their own homemade versions. The kids were eating them up!
As a parent, you are probably like me.
Feed Kids Right
Now for lunch! Should our kids buy lunch or bring lunch from home? As a nutritionist, I was very interested in what they were serving at my kids’ public elementary school. My first impression was a good one: The lunch was balanced with protein, carbs, fruit and milk.
However, there were only two workers in the whole cafeteria, who basically just reheated these meals with little to no preparation. This means the food was prepared long before it ended up on the kids’ plates. These processed foods are usually less susceptible to early spoilage than fresh food, but they have little nutritional benefit and are typically filled with additives and preservatives.
Far better for our growing kids are lunches comprised of whole foods—foods that are unprocessed and unrefined. Why do we want whole foods instead of processed foods? Because whole foods contain nutrients that are vital for our health like enzymes, fiber, vitamins, minerals, etc. and most processed foods do not. They’re basically just empty calories.
I mostly pack my kids lunches. I strive to pack whole, healthy foods that will be tasty at noon without being heated. Not always easy. Do they eat it all and thank me for it? No, not always. Do I keep trying because their future and current health depends on it? Yes!
We all want what is best for our kids, I don’t care who you are or what country you live in. We can all win if we can work to help our local schools partner with local farmers to make sure all kids have access to healthy, whole foods.
As a doctor and as a mother, I am happy to share what I have found works for me, my family and my patients. If you have any “home run” ideas or suggestions please feel free to post them on our Facebook site. Have a great school year!
Dr. Tassie Hargrove practices at:Holistic Health Center.
912-355-31857037 Hodgson Memorial Drive
www.hhcofsavannah.com
“... Make sure all kids have access to healthy, whole foods”
•1 scoop of protein powder •1 ripe banana •1 cup unsweetened almond milk •1/2 cup of ice •Fruit (your preference) •Tablespoon natural peanut butter or unsweetened cocoa powder (optional) Combine ingredients in blender and process until smooth!
Dr. Tassie’s Healthy Fruit Smoothie Recipe:
Well FED 19
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Maybe it was the less-than-straight-forward design that asked us to convert a triangular chart into a day’s worth of
eating. Or, maybe after seeing some version of it for nearly two decades, we had learned to look right past it. Perhaps many of us had just lost faith in it given the obesity epidemic that surrounds us.
Whatever it was, it had become pretty clear that the federal government’s former food group symbol, commonly referred to as “the food pyramid,” was not curbing many people’s appetites for the wrong types of foods.
The government’s former pyramid-style food guidelines needed a fresh look. The result was the new MyPlate food group symbol launched in June, now complete with a series of interactive online tools.
The more aesthetically pleasing MyPlate provides a simple image of, rather obviously, a plate. The plate is divided into four labeled sections—vegetables, fruits, grains and protein. It also has a spot above the plate for dairy. The graphic clearly indicates that vegetables should be the major component of every meal. Together, vegetables and fruits make up half of the plate, while grains and proteins make up the other half of the plate in nearly equal portions. The simplified appearance allows users to look at their food choices one meal at a time, which is hopefully less daunting than the full day of eating that the former food pyramids tried to pack into one chart.
Catherine Compton, a nutritional coach at West Rehab & Sports Medicine in Savannah, said about the new graphic:
The PyraMidGoes PracTical
Beyond having a simplified appearance, MyPlate also updates some of the information included on the former pyramid. One subtle change is that the names of the groups were modified to be less limiting. The former “milk group” is now the “dairy group,” and the former “meat and beans group” is now the “protein group.”
Overall, the latest advice is a huge improvement over the pyramid, particularly the added emphasis on vegetables and fruits, Compton said.
However, the MyPlate graphic is merely an icon and does not include any specifics on the federal government’s recommended servings per day for each of the food categories. The underlying goal is that the graphic will compel users to create a healthy plate and then seek more information on how to do that, according to a U.S. Department of Agriculture statement released when the program launched.
-Continued on next page.
By Jennifer L. Drey
“There could be definite improvements, but overall [MyPlate] sends a good message and is easy to quickly visualize and duplicate any time you sit down for a meal that you need to include all of the food groups represented,”
The New Food Group symbol, MyPlateDivided into 5 sections: Fruits, Vegetables, Protein, Grains, and Dairy.
Well FED 21
That’s where the interactive tools on the USDA’s MyPlate webpage (www.choosemyplate.gov) come in. The website allows users to create a personalized food plan based on their age, sex, height, weight and level of physical activity. Using the personal information provided, the site will present the user with specific intake amounts to try to achieve in each food group. Grains and protein amounts are provided in ounces, while the fruit, vegetable and dairy totals are given in cups. Specific tips for increasing consumption are offered for each food category.
To create a personalized plan, go to www.choosemyplate.gov and click “Interactive Tools,” which is in the top column on the left. The first choice on the next page is “Daily Food Plan.”
Digging a little deeper by clicking on the “Food Groups” link on the MyPlate website also leads to definitions for each food group, which have been updated to include some particularly useful information, Compton said. For example, the protein group now highlights seafood and beans as good sources of protein.
At the same time, Compton believes the information surrounding MyPlate could be more comprehensive. For one thing, the graphic and related information fail to advise users to avoid high-mercury and over-fished varieties of seafood. There’s also no mention of the potential health benefits of grass-fed meat or organic produce. Nor does the information discuss Omega 3’s, which are the “good” fats, she noted.
The homepage of the website does provide tips that urge users to make at least half of their grains be whole grains and to switch to fat-free or low-fat milk. It also suggests choosing lower-sodium foods and drinking water instead of sugary drinks.
The advice—as well as all of the information included on the MyPlate icon itself— stems from the basic messages included in the federal government’s 2010 Dietary Guidelines for Americans, launched in January of this year.
Over the next few years, the USDA will work with First Lady Michelle Obama’s Let’s Move! Initiative and public and private partners to promote MyPlate its related online resources, the agency said in June.
Still, MyPlate relies on its users taking a proactive approach to get the full benefits. Will it work? Will consumers seek out the additional information necessary to maximize MyPlate? It’s definitely too early to know. But it is good to see that the tools are out there, free of charge, for those who choose to use them.
Create your Personalized Plan
go online
www.choosemyplate.gov
CliCk
Interactive Tools
VieW your
Daily Food Plan
learn more about
Food Groups
1992 (above left) ~ Former Food group Symbols~ 2005 (above right)
In addition to the USDA’s new website, Compton writes a local blog at wellsavannah.com that also
provides nutritional advice.
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in the mud just after having a bath, or
shred that important document you
left lying on the coffee table. Yet, we still do our
best everyday to ensure their safety, happiness,
and general well-being. In recent issues of Well
FED we have encouraged supplementing your
pet’s everyday diet with some healthy fresh
ingredients such as yogurt, fruits, and veggies.
Be creative when it comes to incorporating
these fresh ingredients into your pet’s diet such
as making frozen “puppy pops” with fresh fruit
or sprinkling pieces of tasty veggies to your
pet’s dry food, but remember that everything
that is generally good for human diets is not
always good for your dog or cat. This list of
things NOT to feed our pet was published in
the very first issue of Well FED but it is still as
important today as it was then. To assist you in
your endeavors to supplement your pet’s diet
with fresh foods, tear out this list of things
NOT to feed your pet and post it on your
fridge, or print it from the online version at
wellfedsavannah.com.
21 THINGS NOT TO FEED YOUR PET
Help Re-Home 1,000 Pets by October 31 Find out how at
www.HumaneSocietySAV.orgOr visit us on Sallie Mood Drive
Homeward Bound
(Or they might end up like Pepe
over here... Just Kidding.)
continued on next page →
rewoofSAVANNAH
SEPT 24 TELFAIR SQUARE 10AM–3PM
This list is for informative purposes only and should not be considered as medical advice. Always consult a veterinarian about your own personal pet’s health and what is safe. If you suspect your pet is poisoned, even if they have not shown any symptoms, contact
the American Society for the Prevention of Cruelty to Animals (ASPCA) Poison Control Center, 24 hours a day, 7 days a week, at: 1-888-426-4435.
THINGS NOT TO FEED YOUR PET
21 an A to Z GUIDE
Any type of alcohol can be poisonous to your pet, cause intoxication, and can cause a
coma or even death.
Alcohol
Can cause GI blockage/ obstruction, or possible
respiratory problems such as breathing, coughing and sneezing.
AprIcot/pEAch/chErry pIts
All parts contain persin, which can lead to vomiting, diarrhea,
mild tremors, and signs of depression.
AvocADo
Affects the central nervous system and can result in
increased breathing and heart rate, hyperactivity, and
restlessness.
cAffEInE/coffEE
Can cause irregular heart rate, hyperactivity, restlessness, diarrhea, vomiting, panting,
muscle tremors, abdominal pain, bloody urine, increased body
temperature, seizures, coma and even death.
chocolAtE
It has been reported that as many as 50% of dogs are lactose
intolerant, leading to severe diarrhea.
DAIry
Can be poisonous and can cause vomiting, diarrhea,
abdominal pain, and kidney damage. You may also notice
your pet become lethargic and have a loss of appetite.
GrApEs/rAIsIns
May cause elevated temperature and increased heart rate, leading
to increased panting, seizures and even death.
hops
Can lead to elevated temperature, vomiting, lethargy, abdominal pain, stiff joints, and
tremors.
mAcADAmIA nUts
Varied effects depending on the food; may include vomiting and
diarrhea.
molDy fooDs
The active ingredient, THC, depresses the nervous system, and may cause vomiting and changes in the heart rate.
mArIjUAnA
There are many different types of mushrooms that may have varied effects also determined by the amount ingested. Effects may include: diarrhea, vomiting,
abdominal pain, liver failure, kidney failure, heart damage,
excessive tearing, drooling, and urination, hyperactivity and in
some cases, hallucinations, seizures, or even death.
mUshrooms
Can cause vomiting and diarrhea.onIons/onIon powDEr
Which are green or have sprouts, including leaves and
stems: Contain solanine glycosides, which interfere with
the digestive, urinary, and central nervous systems. Can lead to: vomiting, diarrhea, abdominal pain, depression, trembling,
paralysis, and even cardiac arrest.
potAtoEs
Can cause problems with the digestive and central nervous
system.
rhUbArb lEAvEs
Ingestion in large quantities can cause an electrolyte imbalance.
sAlt
Contains nicotine, which affects the digestive and nervous
systems. Can result in rapid heartbeat, coma, and even death.
tobAcco
Can cause vomiting and diarrhea, trouble breathing, sneezing, and
coughing.
wAlnUts
Can expand inside your pet after ingestion and result in gas, pain
and possible rupture of the stomach or intestines.
yEAst DoUGh
An artificial sweetener commonly found in candy and chewing gum. Can cause liver
damage and even death.
xylItol
While the tomato itself is not known to be toxic to pets. The green parts (leaves and stems) can cause problems with the
digestive and nervous systems.
tomAto lEAvEs/stEm
26 Well FED
Where stayin’ and playin‘ are your pet’s favorite treats…
www.catnipnbiscuits.com
Maps. Details. Descriptions.
New Listings
pg. 36
Dining Guide
eat> “World’s Greatest chicken pot pie” from The Casserole Queen’s Cookbook.
Join us on Facebook for a chance to win your own copy!
photo Ben Fink © 2011
Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes.
In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners.
An excerpt with recipe from The Casserole Queens
Cookbook:To us, casseroles represent more than just a
delicious and nutritious meal for the family. The also represent a way of life – part of the retro chic brand that defines the Casserole Queens as a business and the two of us as individuals. When we think of the quintessential 1950s homemaker, we have to chuckle. Hurry, ladies! Rush and fluff the pillows, prepare his favorite drink, straighten your hair, and quiet down the kids – your husband is coming home from a hard day at work! Oh, how times have changed. Homemakers may be men or women, and few of us would seek advice on creating a comfortable environment for our spouse. And yet the kitchen remains an important place in many of our lives, not because we are expected to be there but because it is where we can show our devotion to the ones we love most.
When you choose to express yourself through the dishes you cook, it’s about more than the ingredients. It’s about passion, presentation, creation, and pleasing the senses.
(Mmmm, smell that? That’s my cookin’!)
30 Well FED
Reprinted with permission from The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock, copyright © 2011. Published by Clarkson Potter/Publishers,
an imprint of the Crown Publishing Group, a division of Random House, Inc.” Photos: Ben Fink © 2011
Win a copy of The Casserole Queens Cookbook! Here’s How.... Join Well FED on Facebook & share your favorite recipe with us
for your chance to win. It’s that simple!
1. Preheat the oven to 425°F. 2. In a large skillet set over medium-high heat, melt the butter. Add the chicken, bell pepper, and shallots, and cook, stirring constantly, for 5 minutes. Stir in the flour, salt, tarragon, and black pepper. Add the milk and cream, and cook, stirring frequently, until the mixture is thick and bubbly, about 10 minutes. Add the wine, peas, carrots, and potatoes and stir until heated thoroughly, about 5 minutes. 3. Transfer the hot chicken mixture to a 9 x 13-inch casserole dish. Place the puff pastry over the top of the casserole dish. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape. Brush the top of the puff pastry with egg wash—this will help the puff pastry brown evenly. Bake for about 35 minutes or until the top is golden brown. Serve immediately.
Variations: Make individual pot pies! Portion out the filling into 6-ounce ramekins. Top each ramekin with some puff pastry and freeze. Cook at 425°F for 20 minutes or until puff pastry is golden brown. So cute!
Use store-bought pie dough and make empanadas! Using a 3-inch circle pastry cutter, cut 12 circles out of the dough. Place a large spoonful of filling on one half of each circle. Brush the edge of the pastry with egg wash, then fold in half to make a half-moon shape. Press the edges together firmly and crimp with a fork. Put the empanada on a baking sheet and bake at 350°F for about 30 minutes or until golden brown.
Quick Tips to Cut Calories
World’s Greatest Chicken Pot P ie
MAKES 8 SERVINGS
2 Tbs. unsalted butter 1 (3 lb.) roasted chicken, boned and shredded1/4 cup chopped red bell pepper 2 medium shallots, thinly sliced 3 Tbs. all-purpose flour 2 tsp. salt 1 tsp. dried tarragon, crushed 1 tsp. freshly ground black pepper 2 cups whole milk 1 cup heavy cream 1/3 cup dry white wine 1 1/2 cups fresh peas, blanched1 1/2 cups carrots, diced and blanched2 russet potatoes, diced and blanched1 sheet frozen puff pastry, thawed Egg wash (lightly whisk together 1 whole egg and 1 tsp. water)
If a recipe calls for a canned fruit in heavy syrup, forget the can and substitute the real thing. If the fruit happens not to be in season, opt for a canned version in its natural juices.
So maybe your mom was right when she told you to eat more veggies. Simply decrease the meat and increase the vegetables called for in the recipe. Or, if you are feeling adventurous, there are a lot of healthful soy-based meat alternatives. Seriously, we’ve tried them and they do a fine job standing in for the real deal!
Foods that are white in color are usually hiding a dirty secret: empty carbs. Choose whole-grain versions of pasta and bread. Wheat flour over white flour. Substitute white rice with brown rice, wild rice, bulgar, or pearl barley. When baking your favorite sweets, substitute applesauce or prune puree for half the butter, shortening or oil called for in the recipe. It works really well. But as we mentioned, it might take a few tries to get it just right!
CHAKRA BALANCINGMEDITATION
PALM READINGS
ADVICE ON LOVE, MARRIAGE,DIVORCE, HEALTH, BUSINESS,
AND ALL MATTERS OF LIFE
psychiccathrine.yolasite.com
PsychicCathrine
EXPERIENCESouthEast Asian
Cuisine Like nowhere else
in Savannah
TraditionalMediterranean
Fastfood
7400 AbercornSavannah,GA
Fresh and TastyShawarma
SandwichesKabobsFalafel
HummusSaladsSalads
Dessertsand more!
912.692.8988
2019 Habersham St. 912.231.0563
“Eat Well, Love Much,
Laugh Out loud”
WINNER OF THE 2011 SOULFOOD
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Live Music or DJevery Thurs.-Sat.
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Pet FriendlyNFL Game Day Ticket
Free WifiFree Wifi
Chill Out at Savannah’sLargest Indoor Boat!
The Well FED Dining Guide is your ticket to good eatin’. It can help you decide whether tonight you are going to stick to your usual or discover delicious local flavors you didn’t know you were missing....until now. For your convenience, the directory is divided by location and cuisine.Don’t see your favorite place listed? Are you a business owner and want to update your listing? Contact us at: [email protected]
MAps. DETAIls. DEsCrIpTIons.
OVER
250LISTINGS
H istoric District
Midtown / Southside
THE ISLANDS
Starts on page 46
Starts on page 52
Starts on page 38
Dining Guide
photo: paella at rancho Alegre Cuban restaurant by William Chambers
VOILÀLE NOUVEAU MENU48 WHITAKER ST. SAVANNAH 912.443.1875 CIRCA1875.COM
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
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Well FED 39
17
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1827
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912.
234.
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912.
232.
7899
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.
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912
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32
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233.
2626
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236.
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. Jul
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651.
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ch.
M-F
: 7am
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443.
0909
202
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ton
St.
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231.
0986
13
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roug
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St.
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cafe
loca
ted
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cen
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over
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afe
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dien
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Ope
n: 1
1am
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sed:
Sun
& T
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12.7
90.8
833
20
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k St
.
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912.
236.
4703
110
2 Bu
ll St
.
$P6
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Be
lla
Emph
asis
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con
siste
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delic
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orga
nic,
and
seas
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fare
ser
ved
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fun
and
inno
vativ
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ace.
Su-T
h: 5
:30p
m-9
pm, F
-Sa:
5:30
pm-1
0pm
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912.
790.
7888
102
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road
St.
70
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enu
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Eu
rope
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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
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and
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enu
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Sou
ther
n in
fluen
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: 6:3
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am, S
a-Su
: 7-1
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,
M-T
h: 5
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-Sa:
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6
14
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St.
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men
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at in
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ous
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so p
rovid
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wid
e se
lect
ion
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cally
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ght s
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232.
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349.
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233.
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233.
9626
1
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233.
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u: 7
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912.
236.
7494
12
2 E.
Lib
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St.
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Th:
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231.
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238.
1985
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-11:
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443.
9962
1
10 W
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C4
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h: 5
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443.
3210
321
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232.
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h: 1
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, F-S
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:30a
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233.
3156
2
45 B
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232.
3955
225
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.
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C8
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443.
1622
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232.
1565
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912.
236.
4229
3
13 E
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t.
B10
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eric
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495.
0705
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912.
236.
2744
5
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-Sa:
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233.
6394
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912.
234.
2433
1
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-F: 9
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231.
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912.
233.
1900
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: 12p
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912.
232.
4447
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238.
1150
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.
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912.
816.
4764
1 E
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E7$
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fare
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: 8am
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912.
233.
5348
2
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ull S
t.
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:30p
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233.
6400
102
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30am
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.239
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0
7 E
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-11p
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234.
2344
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944.
2556
313
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rcor
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.
Lu
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-Sat
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912.
238.
2012
4
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.233
.841
1
225
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26 Well FED
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Alcohol, beer, or wine available.
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236.
7777
52 B
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M-S
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-W: 5
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Sa: 5
pm-1
1pm
912.
233.
6044
1 E
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ught
on S
t.
D6
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a: 11
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pm
912.
443.
9555
1
08 E
. Yor
k St
.
$ E7
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tern
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m-1
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a: 11
am-1
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236.
2066
314
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aint
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n St
.
AC
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Con
tinue
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H i sto r ic D i st r ict
26 Well FED
H i sto r ic D i st r ictPRICE $
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l men
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M-T
h: 6
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912.
443.
1875
4
8 W
hita
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St.
D5
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ly sp
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Tu-S
a: 10
:30a
m -
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, Su:
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m-5
pm
912.
232.
1881
2
18 W
. Bro
ught
on S
t.
D4
$ A
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rass
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M-S
a: 11
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.238
.004
5
529
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t.
H11
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h-Sa
: 5-2
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912.
236.
5464
20 E
. Bro
ught
on S
t.
D6
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rvat
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gest
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M-S
u: 5
:30p
m-1
0:30
pm
912
.234
.616
8
118
E. B
roug
hton
St.
D7
A$$
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mp
ia C
afe
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ate
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osph
ere.
Larg
e se
lect
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of tr
aditi
onal
Gre
ek d
ishes
and
piz
za.
M-S
u: 1
1am
-11p
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912.
233.
3131
5 E
. Riv
er S
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dle
east
ern
cuisi
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M-S
u: 1
1:30
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912.
443.
0414
1
42 M
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.
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1pm
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: 12p
m-1
1pm
, Su:
12p
m-1
0pm
912
.232
.707
0
135
W. B
ay S
t. Ju
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z M
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ican
Re
stau
ran
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ition
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exic
an
fare
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wid
e se
lect
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g st
eaks
and
ho
use
spec
ials
.M
-Sa:
11am
-10p
m, S
u: 1
2pm
-9pm
912.
236.
0530
42
0 E.
Bro
ught
on S
t.
Ran
cho
Ale
gre
D1
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ition
al C
uban
dish
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clud
ing
Cuba
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ndw
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s, Pa
ella
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food
and
des
sert
s.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
0:30
pm,
Su: 1
1am
-9pm
912.
292.
1656
402
MLK
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lvd.
Carl
ito
’s M
ex
ican
Gri
llA
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1
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al fe
stive
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osph
ere.
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nsive
men
u se
lect
ions
incl
ude
stan
dard
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ican
fare
. D
aily
spec
ials
.M
-W: 1
1am
-10p
m, T
h-F:
12-
10:3
0pm
, Sa
: 12-
10:3
0pm
, Su:
12-
10pm
912.
232.
2525
119
MLK
Jr. B
lvd.
Saig
on
Re
stau
ran
t
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d w
inni
ng T
hai, V
ietn
ames
e, an
d Pa
n-As
ian
men
u. Ve
gan
frie
ndly.
Cas
ual i
ntim
ate
setti
ng.
M-F
: 11a
m-3
pm, S
a-Su
: 12-
4pm
, Su-
Th:
5-
10pm
, F-S
a: 5-
11pm
912.
232.
5288
4
W. B
roug
hton
St.
A$$
D6
Sak
ura
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al in
timat
e se
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. Tra
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nal J
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men
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lect
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incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi. O
pen
for
over
12
year
s.
Su-T
h: 1
1-10
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r-Sa
: 11-
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912.
234.
9300
1
16 E
. Bro
ught
on S
t.
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7
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shi
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.M
-F:1
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-2:3
0pm
, M-T
h:5p
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,F-
Sa:5
pm-1
1pm
912
.233
.118
7
3
0 M
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H7
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feat
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cal
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ork.
M-S
a: 11
:30-
2:30
pm, M
-Th:
4-9
:30p
m,
F-Sa
: 4-1
0:30
pm, S
u: 4
:30-
9:30
pm91
2.23
2.82
22
513
E. O
glet
horp
e A
ve.
F11
$$
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i’s
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wn
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ition
al Ja
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sush
i, te
mpu
ra a
nd te
riyak
i ser
ved
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cas
ual
setti
ng.
M-W
: 11a
m-9
:30p
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h-Su
: 11a
m-1
2am
912.
233.
8899
11
3 M
LK Jr
. Blv
d.
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an
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ai
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al in
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pher
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i cu
isine
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cur
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nd s
eafo
od s
elec
tions
.M
-Th:
11a
m-3
pm, M
-Th:
4:3
0-9:
30pm
, F-
Sa: 1
2pm
-3pm
, F-S
a: 4:
30-1
0pm
, Su
: 5pm
-9pm
912.
231.
6667
1
7 W
. Bro
ught
on S
t.
D6
$$A
PJ
Th
ai
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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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r se
atin
g. S
ervin
g tr
aditi
onal
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i cu
isine
in a
rel
axed
atm
osph
ere
M-F
: 11a
m-9
pm, S
a-Su
: 12p
m-9
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.201
.353
4
1
47 A
berc
orn
St.
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e se
lect
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aditi
onal
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nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
349.
6230
10
Barn
ard
St.
$$K
10A
44 Well FED
912.236.5464 www.themiragesavannah.com 20 east broughton
World Class Contemporary Dining
&Savannah’s Largest
Hookah Lounge
OPEN LATE 7 NIGHTS A WEEK
5:30PM to 10:30PM DAILY
118 E. Broughton Street (912) 234-6168 www.CasbahRestaurant.com
The most memorable & fun
dining experience
Belly Dancing Shows NIGHTLY!
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
Award-Winning Moroccan Cuisine served inan authentic ceremonial atmosphere
MOROCCAN RESTAURANT
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
M i dto w n / S o ut h s i d eBB
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food
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ndw
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aste
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ave
n
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ition
al s
outh
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fare
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g en
tree
s, de
sser
ts, a
nd s
ides
. Cas
ual e
xpre
ss d
inin
g. Re
gula
r sp
ecia
ls.
M: 8
am-1
pm, T
-Th:
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-6:3
0pm
, F-
Sa: 8
am-7
pm, C
lose
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Sun
days
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349.
6022
2
402
Wat
ers A
venu
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sic s
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enu
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ces
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stea
ks,
burg
ers,
and
dess
erts
. Cas
ual f
amily
set
ting.
M-S
u: 1
0:30
-2pm
, Su-
Th:
2pm
-10p
m, F
-Sa:
2pm
-10:
30pm
912.
353.
9488
53
20 W
ater
s Ave
.
$$F9
A
Joh
nn
y H
arr
is R
est
au
ran
t
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ld fa
mou
s ba
rbeq
ue s
auce
com
pany
and
re
stau
rant
. Cas
ual f
amily
atm
osph
ere
serv
ing
barb
eque
and
sou
ther
n fa
re.
M-T
h: 1
1:30
-9:3
0pm
, F-S
a: 11
:30-
10:3
0pm
912.
354.
7810
1
651
E. V
icto
ry D
r.
$$C
10A
Kas
ey
’s G
rill
e
Casu
al in
timat
e at
mos
pher
e. N
eigh
borh
ood
bist
ro a
nd w
ine
bar.
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anic
pro
duce
and
pe
tite
port
ions
ava
ilabl
e.
M-F
: 11a
m-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
355.
9250
48
29 W
ater
s Ave
nue
E9$$
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dle
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afo
od
Wid
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tions
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ude
lobs
ter,
snow
cra
b, oy
ster
s, an
d lo
w c
ount
ry
boil.
Casu
al fa
mily
ato
mos
pher
e.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
,
Su
: 11a
m-1
2am
912.
351.
2274
72
01 H
odgs
on M
emor
ial D
r.
J7$$
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rm
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win
e an
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et fo
ods
shop
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ly ch
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, sou
ps, s
ides
, mea
ts, c
hees
es,
and
fam
ous
chee
seca
kes.
Also
ava
ilabl
e fo
r pr
ivate
win
e ta
stin
gs a
nd d
inne
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A$$
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: 11a
m-7
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a: 11
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pm
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912
.236
.764
2
180
1 H
aber
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St.
Gio
rgio
’s S
ub
s &
De
li
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
912.
352.
1118
7
15 M
all B
lvd.
$ J7
Casu
al e
xpre
ss s
ettin
g w
ith la
rge
men
u se
lect
ion.
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ializ
ing
in It
alia
n su
bs.
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en
Tru
ck P
ub
A$$
912
.234
.588
5
243
0 H
aber
sham
St.
C8
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al, lo
cal a
tmos
hper
e. M
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sele
ctio
ns
incl
ude
orig
inal
take
s on
cla
ssic
Am
eric
an fa
re
with
mos
t sel
ectio
ns m
ade
from
scr
atch
and
so
urce
d lo
cally
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Sa: 1
1am
-11p
m
$ K
en
ne
dy F
rie
d C
hic
ke
n
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
fr
ied
chic
ken,
seaf
ood,
sand
wic
hes,
and
sides
.
M-S
a: 9a
m-1
2am
, Su:
10a
m-1
0pm
912.
234.
2260
22
01 W
ater
s Ave
nue
C9
Ho
uli
han
’s
Casu
al p
rogr
essiv
e di
ning
. Am
eric
an, I
talia
n, an
d As
ian
insp
ired
dish
es m
ade
from
scr
atch
. Ex
tens
ive d
rink
men
u.M
-Th:
11a
m-1
0:30
pm, F
-S: 1
1am
-11:
30pm
,
Sun:
11am
-10p
m91
2.92
1.57
12
170
29 A
berc
orn
St.
$$A
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tte
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ree
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onal
and
fres
h fa
re.
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tive
take
s on
tr
aditi
onal
caf
e se
lect
ions
. Ca
sual
exp
ress
se
tting
with
dai
ly sp
ecia
ls.
M-T
h: 7
am-7
pm, F
: 9am
-5pm
912
.201
.180
8
18
13 B
ull S
t.
$B8
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
, Su:
10
am-8
pm
Cla
ry’s
Cafe
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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
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uthe
rn fa
re. O
utdo
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eatin
g al
so.
912.
351.
0302
44
30 H
aber
sham
St.J8
$$
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ach
’s C
orn
er
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e se
lect
ion
of s
tand
ard
Amer
ican
fare
an
d ba
r fo
od s
tand
ards
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ly sp
ecia
ls.
Spac
ious
spo
rts
bar
atm
osph
ere.
M-S
u: 1
1am
-12a
m
912.
352.
2933
10 E
. Bro
ad S
t.
A$
D12
Dri
ftaw
ay C
afe
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al c
oast
al c
uisin
e w
ith a
n em
phas
is on
fr
esh
loca
l sea
food
, loca
l org
anic
pro
duce
, ha
nd c
ut s
teak
s an
d ni
ghtly
ent
rée
feat
ures
.
M-S
a: 11
am-1
0pm
, Sun
: 10a
m-9
pm
912.
303.
0999
740
0 Sk
idaw
ay R
d.
A$$
K10
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zab
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on
37
th
Fine
din
ing
set i
n a
sout
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man
sion.
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u se
lect
ions
incl
ude
seas
onal
and
loca
l far
e. Ex
tens
ive w
ine
list.
M-S
u: 6
pm-9
:30p
m
912.
236.
5547
105
E. 3
7th
St.
B8$$
$A
Bu
ll S
tre
et
Eat
ery
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al a
tmos
pher
e w
ith a
n op
en k
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n vie
w. O
fferin
g a
full
brea
kfas
t men
u th
at is
av
aila
ble
all d
ay w
ith d
aily
lunc
h sp
ecia
ls,
sand
wic
hes
and
burg
ers.
Tu-S
u: 7
am-3
pm 9
12.2
32.3
593
1514
Bul
l St.
$B8
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ak
fast
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ce
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ious
cas
ual e
xpre
ss s
ettin
g. Ex
tens
ive
brea
kfas
t men
u fe
atur
ing
omel
ette
s. Lu
nch
men
u as
wel
l.
M-S
u: 6
am-3
pm
912.
234.
6778
2
130
E. V
icto
ry D
rive
$D
11
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n’s
Ne
igh
bo
rho
od
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ll
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al e
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ss s
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rvin
g ho
t and
col
d sa
ndw
iche
s, bu
rger
s, gy
ros,
sala
ds a
nd s
ides
.
M-F
: 11a
m-8
:30p
m, S
a: 11
am-3
pm
912.
351.
9008
708
0 H
odgs
on M
emor
ial D
r.
$$H
7
B&
D B
urg
ers
So
uth
sid
e
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al fa
mily
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osph
ere
spec
ializ
ing
in la
rge
sele
ctio
n of
bur
gers
incl
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g tu
rkey
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veg
-gi
e bu
rger
s, an
d ot
her
stan
dard
Am
eric
an fa
re.
M-T
h: 1
1am
-9pm
, F-S
a:11
am-1
0pm
, Su
: 12p
m-6
pm91
2.92
7.87
00
11
108
Abe
rcor
n St
.
A$
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Fo
od
Fren
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sian
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e lim
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rota
ting
and
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ving
men
u. Ca
sual
and
in
timat
e ba
r se
tting
. Wifi
ava
ilabl
e.
M-S
a: 4p
m-1
am
912.
355.
5956
4
523
Hab
ersh
am S
t.
E8A
$$
Din
er
on
Ab
erc
orn
Ope
n 24
hrs
a d
ay, 7
day
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wee
k
912.
356.
5877
720
2 A
berc
orn
St.
$H
7
Trad
ition
al A
mer
ican
din
er th
at is
ope
n 24
ho
urs
a da
y. T
he m
enu
offe
rs b
reak
fast
, lu
nch,
and
dinn
er o
ptio
ns s
uch
as e
ggs,
burg
-er
s, st
eaks
, san
dwic
hes,
hot d
ogs
and
frie
s.
Be
tty B
om
be
r’s
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ted
insid
e th
e Am
eric
an L
egio
n, Po
st 1
35.
Serv
ing
affo
rdab
le s
tand
ard
bar
fare
, incl
udin
g bu
rger
s, w
ings
, tac
os, a
nd c
hees
e st
eaks
.
Th-
Sa: 4
pm-1
2am
Am
eric
an L
egio
n Po
st13
5 1
108
Bull
St.
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8B
lue
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rtle
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tro
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al c
onte
mpo
rary
atm
oshp
ere.
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ctic
an
d fr
esh
men
u se
lect
ions
are
uni
que
and
varie
d. La
rge
sele
cion
of c
raft
beer
as
wel
l.
M-T
h: 1
1am
-9pm
F-S
a: 11
am-1
0pm
912.
358.
0809
52
00 P
auls
en S
t.
A$$
F8
PRICE $$$
$$$
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. 46
48 Well FED
Pe
arl
’s S
altw
ate
r G
rill
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ious
cas
ual w
ater
front
din
ing.
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nsive
m
enu
offe
rs m
any
varie
ties
of s
eafo
od d
ishes
pr
epar
ed in
man
y st
yles
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm, S
u:
5pm
-9:3
0pm
912.
352.
8221
7000
LaR
oche
Ave
.
$$J1
1A
San
dfl
y B
ar
& G
rill
Casu
al lo
cal s
port
s ba
r at
mos
pher
e. M
enu
incl
udes
sta
ndar
d Am
eric
an b
ar fa
re
M-F
: 11:
30am
-2am
, Sa:
3pm
-2am
, Su:
12
:30p
m-1
2am
912.
354.
8288
736
0 Sk
idaw
ay R
d.
$K
10A
Sh
an
e’s
Rib
Sh
ack
M-S
un 1
1am
-10p
m
912.
354.
3744
67
30 W
ater
s Ave
H8
$$Co
ntem
pora
ry c
asua
l set
ting.
Men
u in
clud
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BBQ
sta
ndar
ds s
peci
aliz
ing
in r
ibs.
Cate
ring
Avai
labl
e.
Sh
ell
Ho
use
Spac
ious
lake
side
setti
ng. S
ervin
g se
afoo
d an
d tr
aditi
onal
sou
ther
n fa
re.
M-S
u: 4
pm-1
0pm
912.
927.
3280
8
Gat
eway
Blv
d.L1
$$A
Naro
bia
’s G
rits
& G
ravy
Fam
ily fr
iend
ly ca
sual
caf
e th
at s
peci
aliz
es
in b
reak
faas
t and
gra
vy. D
aily
lunc
h sp
ecia
ls,
incl
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g la
mb
and
mor
e.
M-S
a: 6a
m -
3pm
, Sun
day:
7am
-3pm
912.
231.
0563
2
019
Hab
ersh
am S
t.
$B8
Off
Th
e G
rill
Casu
al e
xpre
ss s
ettin
g. M
enu
sele
ctio
ns
incl
ude
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dard
bar
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e fa
re w
ith
trad
ition
al s
ides
.
M-S
a: 11
am-9
pm
912.
232.
1218
201
5 W
ater
s Ave
.
$C
9O
zzy
’s G
rill
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ition
al P
hilly
che
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ide
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ty o
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gs. L
arge
sel
ectio
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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
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daw
ay R
d.
$K
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Tyle
r’s
Pla
ce
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lly o
wne
d So
uthe
rn s
oul f
ood
rest
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nt.
Spec
ialti
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e th
e Bi
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d Si
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ure
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akes
and
Fam
ous
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fed
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r Bu
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ater
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avai
labl
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: 6:3
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, Sat
: 8am
-5pm
912
.234
9.94
99
180
1 W
ater
s Ave
.
$B2
To
ni
Ste
ak
ho
use
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rary
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eric
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ettin
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ecia
lizin
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aks
with
oth
er s
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khou
se
men
u se
lect
ions
.M
-F: 1
1am
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m, S
a: 4:
30pm
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Su
: 12p
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0pm
912.
691.
8748
1
10 E
isen
how
er D
r.
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H7
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s se
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M-S
a: 6a
m-6
pm
912.
234.
5081
5
04 1
/2 W
. 42n
d St
.
B7$
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u al
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alad
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-Sa:
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.355
.338
3
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08 M
all W
ay
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eli
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al e
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ss s
ettin
g. M
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ctio
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ide
arra
y of
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aker
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lect
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M-S
u: 5
:30a
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0pm
912.
355.
8717
7805
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rcor
n St
.
$I6
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Ran
dy
’s
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aditi
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ther
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ul
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l exp
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ting.
Tu-S
u: 1
1am
-8pm
912.
692.
0036
7
010
Suite
2 E
isen
how
er R
d.
$ H
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gate
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ort
s B
ar
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rill
Spor
ts B
ar a
tmos
pher
e w
ith v
arie
d se
lect
ion
of s
tand
ard
Amer
ican
fare
. Lar
ge s
elec
tion
of
beer
and
liqu
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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
ith a
men
u th
at
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rs s
lider
s, ho
t dog
s, sa
lads
, and
rot
atin
g m
enu
spec
ials
M-F
: 11a
m-3
pm; 6
pm-9
pm, S
a: 11
am-3
pm;
6pm
-9pm
912
.238
.832
8
1710
Abe
rcor
n St
.
$B8
Lo
gan
’s R
oad
ho
use
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ic r
oadh
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atm
osph
ere
with
juke
box
and
pean
uts.
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u in
clud
es s
tand
ard
Amer
i-ca
n st
eakh
ouse
fare
.Su
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
912.
921.
1510
11
301
Abe
rcor
n St
.
A$$
L4
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e S
tati
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Q
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l sea
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asua
l atm
osph
ere.
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ring
avai
labl
e.
M-S
u: 1
1am
-9:3
0pm
912.
354.
2524
67
24 W
ater
s Ave
.
A$$
H8
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t P
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lthy
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hern
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with
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ek,
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iterr
anea
n, an
d Ca
ribbe
an in
fluen
ces.
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ures
a d
aily
swee
t pot
ato
dish
.
M-S
a: 11
am-9
pm
912.
352.
3434
682
5 W
ater
s Ave
.
I8$
A
M-T
h: 1
1:30
am-2
:30p
m,M
-Th:
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-9pm
, F-
Sa: 1
1:30
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:30p
m, F
-Sa:
5pm
-10p
m
912.
352.
2233
5
31 S
teph
enso
n A
ve.
To
uca
n C
afe
Casu
al c
olor
ful a
tmos
pher
e. In
tere
stin
g m
enu
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n in
clud
es G
reek
, Car
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ican
influ
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ters
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the
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oul f
ood.
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cafe
teria
sty
le. C
asua
l exp
ress
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ting
with
sp
ecia
ls.
M-T
h: 6
am-9
pm, F
-Sa:
6am
-10p
m
912.
355.
2761
260
5 Sk
idaw
ay R
d.
C11
$
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b 2
9
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al lo
cal f
eel. A
ssor
tmen
t of p
izza
s, Am
eri-
can,
and
Med
iterr
anea
n se
lect
ions
. Am
ple
draf
t bee
r se
lect
ions
as
wel
l.
M-S
a: 11
:30a
m-3
pm
Su: 1
2pm
-2am
912.
358.
0670
5
200
Paul
sen
St.
$$F8
A
Am
Eric
An
BBQ
, Sou
ther
n, S
eafo
od,
Burg
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hes,
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l R
est
au
ran
t
Spic
e Fu
sion
feat
urin
g a
la c
arte
taco
s, fla
ts,
and
mor
e. Ve
geta
rian
and
Vega
n fr
iend
ly.
Artis
an li
quor
s, m
agar
itas,
moj
itos.
Tu-S
u: 5
pm-U
ntil
M: C
lose
d
912.
232.
1874
161
1 H
aber
sham
St.
B8$-
$$A
H i sto r ic D i st r ict
26 Well FED
M i dto w n / S o ut h s i d e
Fin
e D
inin
g
Map on pg. 46
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
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Vegetarian Options A
Ca
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swee
ts
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eth
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an, M
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iddl
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n, e
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lia
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aditi
onal
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ing
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a, Pi
zzer
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k i
n t
he
Day
Bak
ery
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an b
aker
y &
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die
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serv
ing
lunc
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sser
ts, c
offe
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pres
so, a
nd A
mer
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lian
brea
ds. F
ree
wifi
.
Tu-F
: 9am
-6pm
, Sa:
9am
-5pm
912.
495.
9292
24
03 B
ull S
tree
t
B7$
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ak
e I
t U
p
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lthy
frui
t sm
ooth
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hake
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mak
e yo
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al
expr
ess
setti
ng a
djac
ent t
o G
iorg
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Del
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912
.352
.845
5
71
5 M
all B
lvd.
$J7
M-S
a: 8a
m-9
pm, S
u: 1
2pm
-4pm
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forg
ett
ab
le B
ak
ery
& D
eli
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sic, c
asua
l, exp
ress
take
out.
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om
bake
ry, s
peci
aliz
ing
in c
akes
and
des
erts
with
lig
ht lu
nch
offe
rings
.
M-F
: 9am
-6pm
, Sa:
9am
-3pm
912.
355.
6160
2
38 E
isen
how
er D
r.
H7
$
Al
Sal
aam
De
li
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al e
xpre
ss s
ettin
g. M
iddl
e Ea
ster
n fa
re w
ith tr
aditi
onal
del
i sel
ectio
ns.
M-S
a: 11
am-8
pm
912
.447
.040
0
2
311
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ersh
am S
t.
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8Jo
hn
’s J
am
aic
an
Casu
al in
timat
e se
tting
. Aut
hent
ic Ja
mai
can
cuisi
ne th
at in
clud
es b
bq je
rk, p
ork,
ribs,
goat
, pe
pper
ed s
teak
, and
a v
arie
ty o
f sea
food
.M
-Th:
10a
m-9
pm, F
-Sa:
10am
-11p
m,
Su: 1
2pm
-6pm
912.
225.
4718
205
Mon
tgom
ery
Cro
ss R
d.
$J7
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aw
arm
a K
ing
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ition
al M
edite
rran
ean
fare
pre
pare
d w
ith
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h in
gred
ient
s in
an
expr
ess
casu
al s
ettin
g. Fr
ee w
ifiM
-Th:
11a
m-9
pm, F
-Sa:
11am
-9:3
0pm
, Su
: 11:
30am
-3pm
912.
692.
8988
740
0 A
berc
orn
St.
$I7
Tro
y M
ed
ite
rran
ean
Cu
isin
e
Auth
entic
Med
iterr
anea
n cu
isine
in a
ca
sual
set
ting.
Nig
htly
food
and
drin
k sp
ecia
ls, in
clud
ing
win
es.
M-S
u: 1
1-10
pm91
2.92
1.51
17
105
10 A
berc
orn
St.
K5
$$A
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e L
ove
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entic
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aica
n m
enu
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udes
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, ox
tail,
fish,
and
goat
. Wee
kday
lunc
h sp
ecia
ls.
Expr
ess
and
casu
al s
ettin
g.
M-T
h: 1
1am
-8pm
, F-S
a: 11
am-9
pm
912.
352.
4855
1
100
Eise
nhow
er D
r.
$H
8
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ech
ee
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er
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ffe
e C
o.
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lly o
wne
d ca
fe th
at o
ffers
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rge
varie
ty
of c
offe
e-ba
sed
refr
eshm
ents
as
wel
l as
light
fa
re in
clud
ing
burg
ers,
sand
wic
hes,
soup
s, sa
lads
and
cus
tom
pan
inis
.M
-F: 7
am-7
pm, S
a: 8a
m-6
pm
912.
354.
7420
4
517
Hab
ersh
am S
t.
E8$
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De
sse
rts
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lly o
wne
d ba
kery
that
spe
cial
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usto
m
cook
ies,
cupc
akes
, che
esec
akes
and
mor
e.
Tu-F
: 12p
m-6
pm
912.
655.
3844
5
224
Skid
away
Rd.
$-$$
G10
Pak
wan
Wid
e se
lect
ion
of tr
aditi
onal
Indi
an fa
re,
incl
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g sp
ecia
l off
the
men
u re
ques
ts.
Casu
al s
paci
ous
setti
ng.
M-S
u: 1
1:30
am-1
0pm
912.
349.
4261
7
102
Abe
rcor
n St
.
$H
7P
ita
Pit
a
Casu
al s
et a
tmos
pher
e th
at o
ffers
a v
arie
ty
of p
itas,
heal
thy
sides
, cof
fee,
and
smoo
thie
s.
The
men
u al
so in
clud
es b
reak
fast
wra
ps a
nd
fala
fels
.M
-F: 9
am-7
pm, S
a: 11
am-9
pm91
2.69
1.44
40
47
11 W
ater
s Ave
.
F9$
Vin
cen
zo’s
Piz
za
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al d
inin
g w
ith e
xten
sive
men
u in
clud
ing:
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ialty
piz
zas,
calz
ones
, Str
ombo
li, ho
agie
s, w
ings
, sal
ads
and
past
as.
M-S
a: 11
:30a
m-9
:30p
m
912.
921.
7800
1
2417
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te B
luff
Rd.
N5
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na’
s
Trad
ition
al P
izze
ria w
ith a
var
iety
of f
resh
sp
ecia
lty p
izza
s, w
ings
, sal
ads,
and
mor
e. To
ns
of s
peci
als
to c
hoos
e fro
m.
M-F
r: 4p
m-1
0pm
, Sa:
12pm
-10p
m,
Su: 4
pm-9
pm91
2-92
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99 2
05 M
ontg
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y C
ross
Rd.
J7$$
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lla’
s It
alia
n C
afe
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n 17
yea
rs. W
inne
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num
erou
s aw
ards
. Se
rves
trad
ition
al d
ishes
alo
ng w
ith p
izza
, pa
nini
, and
Ital
ian
rotis
serie
chi
cken
.M
-F: 1
1:30
-2pm
, M-T
h: 5
pm-9
pm,
F-
Sa: 5
pm-1
0pm
, Su:
5pm
-8pm
912.
354.
4005
4
420
Hab
ersh
am S
t.
$$E8
A
Jers
ey
’s P
izza
Pizz
a pa
rlor
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ng. N
ew Je
rsey
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le P
izza
by
the
slice
at l
unch
with
ext
ende
d di
nner
men
u se
lect
ions
.M
-Th:
11a
m-9
pm, F
: 11a
m-1
0pm
,
Sa
: 12p
m-9
pm, S
u: 4
-9pm
912.
354.
2356
482
7 W
ater
s Ave
.
$$F9
Marc
o’s
Piz
za
Larg
e se
lect
ion
of s
peci
alty
piz
zas,
hot s
ubs,
win
gs, e
tc. E
xpre
ss c
asua
l set
ting.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m,
Su: 1
2pm
-10p
m
912.
349.
6960
4
521
Hab
ersh
am S
t.
D8
$$
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te o
f In
dia
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ition
al In
dian
sel
ectio
ns s
erve
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wel
l de
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ted
atm
osph
ere.
Wid
e m
enu
sele
ctio
n an
d Lu
nch
buffe
t.
M-F
: 11a
m-3
pm, M
-Su:
5pm
-10p
m
912.
356.
1020
401
Mal
l Blv
d.I7$$
A
Sta
rlan
d C
afe
Casu
al e
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ss s
ettin
g. M
enu
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d of
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lian
and
fres
h Am
eric
an fa
re. S
peci
aliz
es
in p
anin
is, s
oups
, sal
ads,
sand
wic
hes.
M-F
: 11a
m-3
pm
912
.443
.935
5
11 E
41
St.
F8$
Wri
ght
Sq
uare
Cafe
Casu
al in
timat
e se
tting
. Ext
ensiv
e se
lect
ion
of
stan
dard
caf
é an
d se
ason
al g
ourm
et fa
re.
M-S
a: 10
am-9
pm
Su: 1
1am
-2pm
912.
349.
2452
736
0 Sk
idaw
ay R
d.
$-$$
K10
A
Co
stan
zo’s
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za
Auth
entic
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ey s
tyle
piz
za. C
asua
l ex
pres
s an
d di
ne-in
fam
ily fr
iend
ly at
mos
pher
e w
ith fo
osba
ll an
d te
levis
ion.
Sa: H
ours
Var
y M
: 11:
30-2
:30,
Tu
-F: 1
1:30
-2:3
0pm
, 5pm
-Clo
se
912.
351.
2400
1
100
Eise
nhow
er D
r.
$$H
8
H i sto r ic D i st r ict
26 Well FED
PRICE$
$$$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
M i dto w n / S o ut h s i d eA
Map on pg. 46
Asi
An
Chi
nese
, Jap
anes
e, T
hai,
V
ietn
ames
e, e
tc.
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
961.
0770
1
3015
Abe
rcor
n St
.
$L2
AK
ao T
hai
Cu
isin
e
Larg
e se
lect
ion
of tr
aditi
onal
Tha
i cui
sine.
Wel
l ap
poin
ted,
intim
ate
atm
osph
ere.
Dai
ly lu
nch
spec
ials
.M
-F: 1
1am
-3pm
, M-T
h: 5
pm-1
0pm
, F: 5
pm-
11pm
, Sa:
12pm
-11p
m, S
u: 5
pm-1
0pm
912.
691.
2080
3
017
E. V
icto
ry D
r.
A$$
E12
Kik
ko
’s R
est
au
ran
t
Trad
ition
al C
hine
se m
enu
sele
ctio
ns. L
unch
an
d di
nner
buf
fet.
Casu
al a
tmos
pher
e.M
-Th:
12p
m-9
pm, F
-Sa:
12pm
-10p
m, S
u:
12pm
-9pm
912.
238.
8815
250
4 Sk
idaw
ay R
d.
$D
11A
Kim
chi
Larg
e se
lect
ion
of tr
aditi
onal
Kor
ean
dish
es.
Dai
ly lu
nch
spec
ials
serv
ed in
an
intim
ate
atm
osph
ere.
M-S
a: 10
:30-
10pm
, Su:
4pm
-9pm
912.
920.
7273
14
9 E.
Mon
tgom
ery
Cro
ss R
d
$J7
AK
yo
to E
xp
ress
Casu
al e
xpre
ss s
ettin
g. Tr
aditi
onal
Japa
nese
m
enu
sele
ctio
ns.
M-T
h: 1
1am
-9pm
, F-S
a: 11
:30-
9:30
pm,
Su: 1
1:30
-9pm
912.
353.
9281
7400
Abe
rcor
n St
.
I7A
$$L
isa’
s C
hin
ese
Re
stau
ran
t
Fast
, tra
ditio
nal, C
hine
se ta
ke-o
ut d
inin
g. Ex
tens
ive s
elec
tion
with
spe
cial
s.
M-T
h: 1
1am
-9pm
, F-S
a: 11
am-1
0pm
912.
236.
8228
2315
Wat
ers A
ve.
C9
$
Saig
on
Bis
tro
Cont
empo
rary
cas
ual a
tmos
pher
e. Ex
tens
ive
sele
ctio
n of
trad
ition
al V
ietn
ames
e di
shes
and
dr
inks
. Spe
cial
izin
g in
Pho
-Noo
dle
soup
s.
M-S
u: 1
1am
-9pm
912.
335.
2025
570
0 W
ater
s Ave
.
F9$$
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
355.
8819
740
1 Sk
idaw
ay R
d.
$$K
10A
Kin
g an
d I
Trad
ition
al T
hai c
uisin
e se
rved
in a
con
tem
po-
rary
intim
ate
atm
osph
ere.
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-9
:30p
m, F
-Sa:
5pm
-10p
m, S
u: 5
pm-9
pm
912.
355.
2100
709
8 H
odgs
on M
emor
ial D
.
$$H
7A
Ne
w C
hin
a G
ard
en
Trad
ition
al C
hine
se s
elec
tions
. Mad
e to
ord
er.
Din
e in
or T
ake
out.
Cate
ring
avai
labl
e.
M-S
u: 1
1am
-10p
m
912.
920.
3028
1
2322
Lar
go D
rive
$L4
No
od
le B
ow
l
Larg
e va
ried
sele
ctio
n of
Asia
n di
shes
feat
ur-
ing
nood
le c
ombi
natio
ns. C
asua
l int
imat
e se
tting
.M
-Th:
11a
m-8
pm, F
-Sa:
11am
-9pm
, Su:
12p
m-
4pm
912.
692.
1394
705
2 H
odgs
on M
emor
ial D
r
$H
7
Saig
on
Fla
vors
Casu
al e
xpre
ss s
ettin
g. La
rge
sele
ctio
n of
tr
aditi
onal
Vie
tnam
ese
dish
es in
add
ition
to
Sus
hi.
M-S
u: 1
1am
-9pm
912.
352.
4182
660
4 W
ater
s Ave
.
H8
$$
Hir
an
o’s
Casu
al e
xpre
ss s
ettin
g. M
enu
incl
udes
trad
i-tio
nal J
apan
ese
dish
es in
clud
ing
sush
i, hib
achi
, an
d te
riyak
i.M
-Th:
11a
m-9
pm, F
-Sa
11am
-10p
m, S
u:
12pm
-8pm
912.
353.
8337
4
426
Hab
ersh
am S
t.
E8$
A
Sak
ura
Jap
an
ese
Casu
al in
timat
e se
tting
. Tra
ditio
nal J
apan
ese
men
u se
lect
ions
incl
udes
sus
hi, t
eriya
ki, a
nd
hiba
chi.
M-T
h: 1
1am
-9:3
0pm
, F-S
a: 11
am-1
1pm
912.
351.
9300
84
65 W
ater
s Ave
nue
$J7
Spac
ious
con
tem
pora
ry a
tmos
pher
e. Ja
pane
se fa
re fe
atur
ing
hiba
chi s
tyle
din
ing
with
a s
how
.M
-Th:
4:3
0-10
pm, F
-Sa:
4:30
-10:
30pm
, Su:
4p
m-9
:30p
m
H7
912.
352.
7300
2
00 E
isen
how
er D
r.
A$$
Miy
ab
i
Se
aso
ns
of
Jap
an
Ex
pre
ss
Japa
nese
hib
achi
, sus
hi, a
nd tr
aditi
onal
se
lect
ions
. Cas
ual e
xpre
ss d
inin
g in
spa
ciou
s at
mos
pher
e.M
-Th:
11a
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
:30p
m-8
pm
912.
353.
9281
7
400
Abe
rcor
n St
.
$I7
Mas
ato
of
Jap
an
Japa
nese
sel
ectio
ns fe
atur
ing
hiba
chi s
tyle
cu
isine
coo
ked
in fr
ont o
f you
with
a s
how
. Ca
sual
, spa
ciou
s se
tting
.M
-Sa:
11:3
0-2p
m, M
-Th:
5pm
-10p
m, S
a: 4:
30-1
0:30
pm, S
u: 4
:30-
10pm
912.
355.
9800
7805
Abe
rcor
n St
.I6$$
A
Gre
en
Te
a
Qui
ck s
ervic
e. D
rive-
thru
onl
y. M
enu
incl
udes
tr
aditi
onal
Chi
nese
sel
ectio
ns. D
aily
lunc
h sp
ecia
ls an
d fa
mily
din
ners
.M
-Th:
11a
m-1
0pm
, F-S
a: 11
am-1
1pm
, Su:
12
pm-1
0pm
912.
691.
0330
7205
Wat
ers A
ve.
$I8
Egg
Ro
ll K
ing
New
York
sty
le C
hine
se d
rive
thru
res
taur
ant
M-T
h: 1
1am
-10:
30pm
, F-S
a:11
am-1
1pm
, Su
:12
noon
-10p
m
912.
354.
3420
1801
E. V
icto
ry D
r.
$D
10
Asi
an
Bu
ffe
t
Trad
ition
al b
uffe
t set
ting.
Chin
ese
and
Amer
i-ca
n se
lect
ions
incl
udin
g cr
ab le
gs a
nd s
ushi
.
M-S
u: 1
1am
-4pm
, M-T
h: 4
:30-
9:30
pm,
F-Sa
: 4:3
0-10
:30p
m, S
u: 4
:30-
9:30
pm
912.
354.
6111
11
00 E
isen
how
er D
r.
$I8
Be
ijin
g H
ou
se I
I
Casu
al e
xpre
ss s
ettin
g. La
rge
men
u se
lect
ion.
Serv
ing
trad
ition
al C
hine
se fa
re.
M-S
u: 1
1am
-10p
m
912.
927.
8599
1
3040
Abe
rcor
n St
.
L2$$
Ch
iriy
a’s
Th
ai
Cu
isin
e
Intim
ate
casu
al s
ettin
g. M
enu
sele
ctio
ns
incl
ude
trad
ition
al T
hai c
uisin
e as
wel
l as
Haw
aiia
n di
shes
M-S
a: 11
am-2
:30p
m, M
-Sa:
5pm
-10p
m
912.
303.
0555
7805
Abe
rcor
n St
.
$$I6
A
He
iwa’
s
Larg
e se
lect
ion
of tr
aditi
onal
Japa
nese
fare
in
clud
ing
sush
i and
hib
achi
. Cas
ual s
ettin
g w
ith s
ushi
bar
sea
ting.
M-F
: 11:
30-9
:00p
m
912.
352.
3838
764
0 A
berc
orn
St.
$$I7
A
50 Well FED
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. 46
Tan
geri
ne
Fu
sio
n
M-F
: 11a
m-3
pm, S
a-Su
: 12p
m-3
pm, M
-Th:
5p
m-1
0pm
, F-S
u: 5
pm-1
0:30
pm
912.
920.
5504
1
1215
Abe
rcor
n St
.
Intim
ate
cont
empo
rary
am
bian
ce. E
clec
tic
Pan-
Asia
n an
d Th
ai in
fluen
ced
men
u se
lec-
tions
as
wel
l as
sush
i.
A$$
L4W
an
g’s
II C
hin
ese
Trad
ition
al C
hine
se s
elec
tions
and
Japa
nese
te
riyak
i. Lar
ge m
enu
and
spac
ious
cas
ual
atm
osph
ere.
M-T
h: 1
1:30
am-1
0pm
, F-S
a: 11
:30a
m-1
1pm
, Su
: 12p
m-1
0pm
912.
355.
0321
760
1 W
ater
s Ave
.
$$I8
Su
shi-
Ze
n
Japa
nese
ow
ned
and
oper
ated
. Cas
ual
intim
ate
atm
osph
ere
serv
ing
trad
ition
al
Japa
nese
sus
hi a
nd e
ntre
es.
M-F
: 11a
m-2
:30
pm, M
-Th:
5pm
-10p
m,
F-Sa
: 5pm
-11p
m
912.
303.
0141
11
00 E
isen
how
er D
r.
$H
7A
Su
shi
Tim
e T
ow
a
Sush
i, Ter
iyaki
, and
oth
er tr
aditi
onal
Japa
nese
di
shes
in a
rel
axed
atm
osph
ere
with
sit-
dow
n su
shi b
ar.
M-T
h: 1
1-9:
30pm
, F:1
1-10
:30p
m,
Sa: 1
2-10
:30p
m
912.
920.
3288
5
4 M
ontg
omer
y C
ross
Rd.
$$J6
Jala
pe
no
’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-S
a: 11
am-1
0pm
, Su:
12p
m-9
pm
912.
920.
0704
8840
Abe
rcor
n St
.
$$I6
AL
a N
op
ale
ra
M-S
a: 12
pm-9
pm
912.
354.
0300
1
08 M
all B
lvd.
Trad
ition
al M
exic
an s
elec
tions
ser
ved
in M
exi-
can
them
ed s
ettin
g
A$$
I7
His
pan
icC
uban
, Mex
ican
, etc
.
Can
cun
Spac
ious
cas
ual a
tmos
pher
e. Ex
tens
ive m
enu
incl
udes
sta
ndar
d tr
aditi
onal
Mex
ican
fare
. D
aily
spec
ials
.
M-S
a: 11
am-1
0pm
912.
356.
1333
5500
Abe
rcor
n St
.
$$F7
A
El
Po
tro
Clas
sic M
exic
an s
elec
tions
in a
cas
ual s
ettin
g. Fr
esh
chili
mad
e da
ily. L
unch
and
din
ner
spec
ials
.M
-Th:
12p
m-9
pm, F
-Sa:
11am
-10p
m,
Su: 1
2pm
-8pm
912.
927.
9953
1
3051
Abe
rcor
n St
.
$$L3
AJa
lap
en
o’s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
356.
1800
7
405
Skid
away
Rd.
$$K
10A
La
Xal
ap
en
a
Casu
al in
timat
e se
tting
ser
ving
trad
ition
al
Mex
ican
fare
. Dai
ly sp
ecia
ls
M-S
u: 1
0am
-9pm
912.
234.
0876
2308
Ski
daw
ay R
d.
C11
$$A
M-S
a: 10
am-8
pm, S
u: 1
2pm
-6pm
Sal
sari
tas
Fre
sh C
an
tin
a
Casu
al e
xpre
ss d
inin
g. M
exic
an a
nd s
outh
-w
este
rn c
antin
a, fr
esh,
mad
e to
ord
er.
912.
335.
7678
520
5 W
ater
s Ave
.
F9$
A
Well FED 51
5700 waters avenue
Saigon
912 335 2025
Bistro
“phở for the soul”
open seven days
Discounts for Active Military &
Hospital Employees
authentic vietnamese
H i sto r ic D i st r ict
26 Well FED
PRICE $$$
$$$
UNDER $10$10 TO $20OVER $20
Delivery Available. Some restrictions may apply.
Children’s Menu
Alcohol, beer, or wine available.
Vegetarian Options
Am
eric
An
T y b e e I s l a n dBB
Q, S
outh
ern,
Sea
food
, Bu
rger
s, Sa
ndw
iche
s, et
c.A
Well FED 53
AJ’
s D
ock
sid
e R
est
au
ran
t
Rela
xed
atm
osph
ere
with
aw
ard
win
ning
vie
w. L
arge
sel
ectio
n of
sea
food
and
sta
ndar
d ca
sual
fare
.
M-S
u: 4
pm-1
0pm
, F-S
u: 1
1am
-10p
m
912.
786.
9533
131
5 C
hath
am A
venu
e
$$M
8A
No
rth
Be
ach
Bar
& G
rill
Mix
of A
mer
ican
and
Car
ibbe
an s
elec
tions
. D
aily
spec
ials
and
hom
emad
e de
sser
ts.
Live
Ent
erta
inm
ent.
M-S
u: 1
1am
-10p
m
912.
786.
4442
33
Van
Hor
ne A
ve.
A$
H10
Sti
ng
Ray
’s S
eafo
od
Casu
al a
tmos
pher
e. La
rge
sele
ctio
n of
sea
-fo
od, in
clud
ing
vario
us c
rab
dish
es. B
lue
crab
, lo
w c
ount
ry b
oil, a
nd p
latte
rs.
M-S
u: 1
1am
-unt
il
912.
484.
4954
14
03 B
utle
r Ave
.
A$$
M10
Fan
nie
’s O
n t
he
Be
ach
Larg
e se
lect
ion
of s
eafo
od, s
alad
s, an
d ap
ps.
Spec
ialti
es a
nd p
izza
s. Aw
ard
win
ning
Sun
day
brun
ch.
M-S
u: 1
1am
-clo
se
912.
786.
6109
161
3 St
rand
Roa
d
010
$$A
Be
rnie
’s O
yst
er
Ho
use
Sele
ctio
n in
clud
es s
andw
iche
s, bu
rger
s, an
d se
afoo
d. Po
’ boy
s an
d lo
w c
ount
ry b
oil. L
ive
mus
ic a
nd te
levis
ed s
port
s.M
-Th:
11-
10pm
, F-S
a: 11
-12p
mSu
: 12-
10pm
912.
786.
5100
13
Tybr
isa
St.
A$$
N10
Bu
rto
n’s
By t
he
Be
ach
Curb
side
pick
up, w
indo
w o
rder
ing.
Nic
e se
lec-
tion
of M
exic
an a
nd A
mer
ican
cla
ssic
s w
ith
clas
sic b
each
side
dine
r fe
el.
M-S
u: 1
1-10
pm
912.
786.
9655
1605
Inle
t Ave
.
$N
9
Rela
xed
islan
d at
mos
pher
e. Sp
ecia
lty p
izza
s, w
hole
or
by th
e sli
ce. L
ow c
ard
men
u, w
raps
, an
d m
ore.
M-S
u: 1
1-12
am
H6
912.
786.
5900
1
213
Hw
y 80
A$
Hu
c-A
-Po
os
Bit
es/
Bo
oze
Do
lph
in R
ee
f R
est
au
ran
t
Fusio
n of
Sou
ther
n an
d Ca
ribbe
an c
uisin
es
thro
ugh
a va
riety
of f
resh
sea
food
, ste
ak,
chic
ken,
and
past
a. Se
afoo
d bu
ffet e
very
Fri.
&
Sat
. nig
ht.
M-S
u: 8
am-1
0pm
912.
786.
8400
Oce
anfr
ont
&15
St.
A$$
N10
Win
d R
ose
Cafe
Sout
hern
sty
le c
asua
l far
e. Bu
rger
s, sa
nd-
wic
hes,
seaf
ood
and
mor
e. W
eekd
ay lu
nch
spec
ials
. M
-Th:
11-
7pm
, Sa:
11-8
pm S
u: 1
2-9p
m
912
.786
.659
3
1
9 Ty
bris
a St
.
$N
10T
op
sail
Bar
& G
rill
Wat
erfro
nt, in
door
and
out
door
sea
ting.
Ecle
ctic
mix
of A
mer
ican
sel
ectio
ns a
nd
Kore
an d
ishes
.
M-S
u: 1
2pm
-3am
912.
786.
8686
4B O
ld U
S H
wy
80C8
A$$
Ro
ck H
ou
se B
ar
& G
rill
Burg
ers,
seaf
ood,
taco
s, an
d bi
g bu
rrito
s se
rved
in a
spa
ciou
s sp
orts
bar
atm
osph
ere.
Live
ent
erta
inm
ent a
nd K
arao
ke.
Mo-
Su: 1
1-3a
m
912.
786.
7176
15
16 B
utle
r Ave
.
AN
9$$
Sp
an
ky
’s B
eac
hsi
de
Seaf
ood
galle
y an
d sa
loon
. Lar
ge s
elec
tion
of
seaf
ood,
past
a, sa
lads
, and
sta
cker
s. “H
ome
of th
e or
igin
al c
hick
en fi
nger
.”.
Su-T
h: 1
1-10
pm, F
-Sa:
11-1
1pm
912.
786.
5520
160
5 St
rand
Ave
.
A$$
O11
Su
nd
ae C
afe
& D
eli
Larg
e se
lect
ion
of s
andw
iche
s, bu
rger
s, sa
lads
, an
d se
afoo
d. Tr
aditi
onal
sou
ther
n di
shes
. Lu
nch
and
dinn
er s
peci
als.
M-S
a: 11
-3pm
, M-S
a: 5-
9pm
912.
786.
7694
304
1st
Str
eet
$$I1
1A
Ge
rald
’s P
ig a
nd
Sh
rim
p
Dog
frie
ndly
outd
oor
seat
ing
area
with
a v
iew
of
the
mar
sh.
Road
side
grill
prov
idin
g pi
g pi
ckin
gs,
Geo
rgia
wild
shr
imp,
and
larg
e to
go
ord
ers.
F-Su
: 11a
m-7
pm$M
10
912.
786.
4227
111
3 E.
Hw
y. 80
A
Piz
za o
n W
he
els
Larg
e se
lect
ion
of p
izza
, sub
s, an
d sa
lads
. Fa
st a
nd fr
ee d
elive
ry.
Fam
ily o
wne
d an
d op
erat
ed fo
r ov
er 2
5 ye
ars.
M-S
u: 4
pm-t
ill
912.
786.
5870
10
3 Jo
nes A
ve
$$I9
Mac
Elw
ee
’s S
eafo
od
Awar
d w
inni
ng s
eafo
od. E
xten
sive
men
u in
clud
es p
asta
s, st
eaks
, bee
r-bat
tere
d se
afoo
d an
d va
rious
che
f spe
cial
s.
M-F
: 4pm
-?, S
a-Su
: 12p
m-?
912.
786.
8888
101
Lov
ell A
venu
e
A$$
I11
Marl
in M
on
roe
’s S
urf
sid
e
Larg
e se
lect
ion
of s
eafo
od. I
nter
estin
g se
lect
ions
mix
ed w
ith s
tand
ards
. Sig
natu
res
incl
ude
flow
er p
ot b
read
and
moj
o he
n.M
-Su:
11-
10pm
912.
786.
4745
4
04 B
utle
r Ave
.
A$$
J11
Tyb
ee
Isl
an
d S
oci
al C
lub
Care
fully
cra
fted
men
u in
clud
es e
clec
tic
varie
ties
of ta
cos,
sala
ds, a
nd a
ppet
izer
s. Ex
tens
ive w
ine
sele
ctio
ns a
nd p
airin
gs.
Ambi
ent a
nd c
asua
l set
ting.
M-T
h: 1
1am
-11p
m, F
-Sa:
11am
-12a
m
Su:1
1am
-10p
m 9
12.4
72.4
044
1311
But
ler A
ve.
A$
M10
Bre
ak
fast
Clu
b
M-S
u: 7
am-1
pm
912.
786.
5984
1
500
Butle
r Ave
$$N
10
Wel
l kno
wn
for
its e
xten
sive
brea
kfas
t men
u an
d la
id-b
ack
atm
osph
ere,
this
casu
al s
et
rest
aura
nt is
a fa
vorit
e fo
r lo
cals
.
Cafe
Lo
co
Larg
e, va
ried
men
u se
lect
ion
incl
udin
g se
a-fo
od, p
asta
, san
dwic
hes
and
win
gs. L
ive m
usic
, ca
sual
atm
osph
ere.
M-T
u: 1
1:30
am-3
pm, W
-Su:
12:
30-4
:30p
mSu
-Th:
4:3
0-10
:30p
m, F
-Sa:
4:30
-11:
30pm
912.
786.
7810
1A
E. O
ld H
wy
80
$$C
9A
Ch
arl
y’s
Exte
nsive
din
ing
and
win
e m
enu.
Seaf
ood,
past
a, st
anda
rd c
asua
l far
e. Al
l you
can
eat
cr
ab le
gs o
n Fr
iday
.
M-S
u: 1
1am
-till
912.
786.
0221
1
06 S
. Cam
pbel
l Ave
.
$$H
9A Nic
kie
’s B
ar
an
d G
rill
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.
$-$$
N9
AM
ex
i-C
ali
Trad
ition
al H
ispan
ic c
uisin
e w
ith o
utdo
or
seat
ing,
and
2 fo
r 1
mar
garit
as a
ll da
y ev
ery
day.
Loc
ated
onl
y tw
o bl
ocks
from
the
beac
h.
Ope
n 7
days
a w
eek:
11:
30am
-9pm
912.
472.
4018
402
Firs
t St
.
AI1
0$-
$$
GOURMET CARRY OUT
Whitemarsh Island, Near Publix
Restaurant Quality Meals To Gokbellagourmetcarryout.com
Healthy andVegetarian Choices
Daily
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
.
Map on pg. 52
Well FED 55
$
Wil
ey
’s C
ham
pio
nsh
ip B
BQ
Awar
d w
inni
ng b
arbe
que
entr
ées
or b
y th
e po
und.
All t
he s
tand
ard
sele
ctio
ns w
ith s
outh
-er
n sid
es a
nd s
tart
ers.
M-S
a: 11
am-3
pm, W
-Th:
5pm
-8pm
F-Sa
: 5pm
-9pm
912.
201.
3259
4700
Hw
y 80
Eas
t
B3$$
AFly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith
loca
ls. S
ervin
g Am
eric
an fa
re a
nd s
eafo
od
sele
ctio
ns.
Tu-S
u: 1
1am
-11p
m
912.
897.
2009
7906
Hw
y 80
A$$
B5
Mic
hae
l’s
Cafe
Casu
al lo
cal f
eel. S
ervin
g ho
t and
col
d sa
ndw
iche
s, as
wel
l as
sala
ds, a
pps,
soup
s, an
d de
sser
ts.
M-T
h: 8
am-8
pm, F
-Sa:
9am
-9pm
Su: 9
am-6
pm91
2.34
9.60
66
32
6 Jo
hnny
Mer
cer
Blvd
$C
5
Ups
cale
, wel
l app
oint
ed a
mbi
ance
. Asia
n fu
sion
men
u an
d ex
tens
ive w
ine
and
bar
sele
ctio
ns.
M-T
h: 5
pm-1
0pm
, F-S
a: 5p
m-1
0:30
pm
Su: 5
pm-9
:30p
m
B5
912.
898.
2221
7
815
US
Hw
y 80
E.
A$$
$
Ele
Fin
e F
usi
on
Be
ef
O’B
rad
y’s
Fam
ily fr
iend
ly sp
orts
bar
atm
osph
ere.
Awar
d w
inni
ng w
ings
. Lar
ge c
asua
l far
e se
lect
ions
in
clud
ing
stea
k bu
rger
s.
Su-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11
pm
912.
897.
8277
4
61 Jo
hhny
Mer
cer
Blvd
.
$C
5A
Mo
lly M
agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
mus
ic
and
spec
ial e
vent
s.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
2
16 Jo
hnny
Mer
cer
Blvd
.
$$C
5A
Pap
a’s
BB
Q a
nd
Se
afo
od
Slow
coo
ked,
woo
d-fir
e pi
t bar
bequ
e. Se
afoo
d, so
ups
and
sand
wic
hes
also
ava
ilabl
e.M
-W: 1
1am
-9pm
, Th-
Sa: 1
1am
-10p
m, S
u:
12pm
-9pm
912
.897
.023
6
119
A C
harl
otte
Rd.
$B3
A
Un
cle
Bu
bb
a’s
Oyst
er
Ho
use
Exte
nsive
men
u se
lect
ions
incl
ude
seaf
ood
and
sout
hern
favo
rites
. Fea
ture
d on
the
Paul
a D
een
tour
Su-W
: 12p
m-8
pm,T
h-Sa
: 12p
m-9
pm
912.
897.
6101
10
4 Br
yan
Woo
ds R
d.
A$$
B4
Kan
pai
Exte
nsive
sel
ectio
n of
trad
ition
al Ja
pane
se
entr
ees
and
sush
i. Ope
n ki
tche
n, su
shi b
ar
and
sake
bar
.M
-Th:
11a
m-9
:30p
m, F
-Sa:
12pm
-10
pm,
Su: 1
2pm
-9pm
912.
898.
7778
140
John
ny M
erce
r Bl
vd
A$$
C4
Yu
mm
y H
ou
se
Larg
e se
lect
ion
of tr
aditi
onal
Chi
nese
food
. D
elux
e di
nner
s, he
alth
die
t men
u, an
d lu
nch
buffe
t also
offe
red.
M-S
u: 1
1am
-10p
m
912.
897.
1900
11
1 Ja
zie
Dr.
Suite
B
$ C
5
K’B
ell
a G
ou
rme
t C
arr
y O
ut
Dai
ly ro
tatin
g m
enu
sele
ctio
ns in
clud
e a
wid
e ra
nge
of it
ems
from
var
ious
cul
inar
y in
flu-
ence
s. O
fferin
g de
sser
ts a
s w
ell.
M-S
a: 11
am-8
pm, S
u: 1
2pm
-6pm
912.
897.
4026
119
Cha
rlot
te R
d.
$$B3
Th
rive
A C
arr
yo
ut
Cafe
Sava
nnah
’s fir
st c
ertifi
ed g
reen
res
taur
ant.
Org
anic
and
loca
l ing
redi
ents
. Fre
sh a
nd
seas
onal
sel
ectio
ns.
M-F
: 11a
m-8
pm, S
a: 11
am-6
pm
912.
898.
2131
470
0 H
wy.
80 E
ast
B3$$
Can
cun
Cafe
II
Seve
ral d
iffer
ent t
ypes
of M
exic
an s
elec
tions
in
clud
ing
burr
itos,
ques
adilla
s, ch
imic
hang
as
and
taco
s.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-11p
m
912.
898.
0505
2
16 Jo
hnny
Mer
cer
Blvd
.
A$
C5
Bas
il’s
Piz
za &
De
li
Wid
e ra
nge
of It
alia
n se
lect
ions
, as
wel
l as
sand
wic
hes
and
wra
ps. L
arge
bee
r an
d w
ine
list.
Kid
frie
ndly.
M-T
h: 1
1am
-8:3
0pm
, F-S
a: 11
am-9
:30p
m,
Su
: 11:
30am
-8:3
0pm
912.
897.
6400
216
John
ny M
erce
r Bl
vd
A$$
C5
Jala
pe
no
s
Larg
e se
lect
ion
of M
exic
an d
ishes
and
ap-
petiz
ers.
Awar
d w
inni
ng m
arga
ritas
. Cas
ual
atm
osph
ere.
M-T
h: 1
1am
-10:
30pm
, F-S
a: 11
am-1
1pm
, Su
: 11a
m-1
0pm
912.
897.
8245
107
Cha
rlot
te R
d.
A$
B3 S
icil
ian
o’s
Re
stau
ran
t
Din
e in
, car
ry o
ut, d
elive
ry. W
ings
, piz
zas
and
othe
r Ita
lian
stan
dard
s av
aila
ble.
Tave
rn s
tays
op
en w
ell a
fter
kitc
hen
clos
es.
Su-T
h: 1
1am
-10p
m ,
F-Sa
:11a
m-1
1pm
912.
897.
1938
470
0 H
wy
80 E
.C5
$A
Kak
ki
Re
stau
ran
t
Cozy
cas
ual a
tmos
pher
e. Se
lect
ion
incl
udes
tr
aditi
onal
Japa
nese
fare
suc
h as
teriy
aki,
hiba
chi, a
nd s
ushi
.
M-F
:11a
m-2
pm, M
-Sa:
5pm
-9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$$
B3
Isla
nd
Daiq
uir
i C
afe
Casu
al s
et a
tmos
pher
e in
a s
paci
ous
bar
with
a d
inin
g m
enu
that
incl
udes
food
s su
ch
as m
ozar
ella
stic
ks, q
uesa
dilla
s, sa
ndw
iche
s,
burg
ers,
and
ribey
es.
Su: 1
1am
-12a
m, M
-F: 1
1am
-2am
, Sa:
11am
-3am
912.
898.
9001
J
ohnn
y M
erce
r Bl
vd.
AC
4
Pan
da
Trad
ition
al C
anto
nese
, Sze
chua
n, an
d H
unan
st
yle C
hine
se ta
ke o
ut o
r di
ne in
opt
ions
. La
rge
men
u se
lect
ions
and
lunc
h sp
ecia
ls.
M-T
h: 1
1am
-10p
m, F
-Sa:
11am
-10:
30pm
, Su
: 12p
m-9
:30p
m91
2.89
8.23
68
463
John
ny M
erce
r Bl
vd.
C5
$
Kain
an
Casu
al c
onte
mpo
rary
set
ting.
Men
u fe
atur
es
a w
ide
arra
y of
Asia
n se
lect
ions
incl
udin
g Fi
lipin
o, Th
ai, a
nd V
ietn
ames
e di
shes
.
M-S
a: 5-
9pm
912.
898.
3880
4
700
US
Hw
y 80
E.
A$
B3
HAPPYHOUR
$5$2
$2 YUengling
ecO-mARtinisecO-wine$4$6
eVeRYDAY4-8pm
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Bar Guide
the
to savannah & the islands pg. 60
> Refresh your palate with classic wines, pairings, and some not so
classic ways to mix it up.
Drink
The heinous heat of summer seems to have broken as we head toward the heavenly fall months. Though the season marks a march towards the bleakness of winter, there’s always a sense of newness as school begins once again, as does Savannah’s favorite time of year for picnics and outdoor concerts. It’s a perfect time to recap the basics of wine in order to raise our glasses to another glorious autumn. If you’re unfamiliar with wine, it can seem an intimidating task to choose a bottle to accompany a meal or sip on the back porch. However, there are only a few simple lessons you need to make purchasing wine an approachable and enjoyable activity. School is now in session! Most of you know that wine usually falls into the categories of white and red (there are a few “pink” varieties but let us not speak of them.) Each is further broken down into the type of grape used for its production. I find the following to be the most reliably excellent varieties:
These magical six can be your new best friends. Wine is also categorized by its “body,” determined on a “light” to “heavy” scale. It’s how the wine feels against your tongue and guides what food will pair best with the varietal. Lighter styles of wine, such as Riesling (white) and Pinot Noir (red) generally have a brightly acidic quality, reminiscent of the sparkly
FALL BACK With the ClassiCs
Whites: RieslingSauvignon BlancChardonnay
Reds:Pinot NoirCabernet SauvignonSyrah
By Jason Restivo
this process not only feels good against the heat, but slightly masks any toughness. On the flip side, having your white wines at room temperature can bring out the ripeness of fruit and aromatics. As far as impressing your friends with how much you spend, you should know that wine doesn’t have to be expensive or pretentious. There are great gems in the $13-$18 range right out there on the shelf. Of course, if you love the hunt, be sure to engage the sommelier (wine expert) at your favorite wine shop for fun and adventure in the cellar. And though we’re not supposed to judge a book by its cover, choosing a wine for its label is perfectly acceptable! I believe that if great thought was put into the design of the label, that same deliberation was put in the juice. Remember, when it comes to wine, it’s all about developing confidence. Like school, the more you study the smarter you get—and the more wine you sip, the more your palate develops. Conquer these basics and you’ll be a graduate-level wine connoisseur in no time!
tartness of lemons and white grapefruits. Its weight is sometimes compared to that of nonfat milk—light and smooth without too much to complicate the palate. Light wines are perfect to serve every day with simple meals, from a brunch of shrimp and grits to a late supper stir-fried vegetables over quinoa. Salads, steamed fish and fresh fruit also go well with these. Medium styles of wine, which include Sauvignon Blanc (white) and Cabernet (red), are a bit more substantial. The acids have a slightly softer feeling, like a pink grapefruit—bolder, a little sweeter. Think of it as the 2% milk option. Medium-bodied wine tend to contain tannins, even the white varieties when aged in oak barrels. These varietals tend to shine with the styles of cooking you find here in the south—any meat that’s braised, smoked or fried. A medium-bodied wine will round out a meal of fried or grilled chicken, baked potatoes, even mac n’ cheese. It’s time to get heavy. Chardonnay (white) and Syrah (red) generally have soft to no acids and firm tannins that give these wines a pleasant “buzzy” sensation on the tongue. Some say the tannins are like having oak splinters on your back palate—in a pleasant way! This is the heavy cream of wine—there’s a tangible sensation of the wine in the mouth. The heavier the wine, the richer the food: The rich sauces of French cooking, red meat with a demiglace and creamy cheeses pair best with a full-bodied wine that can stand up to strong flavors Speaking of pairing wine, don’t let it freak you out. While there are some general rules regarding flavors, the wine police won’t come after you for sipping a Syrah with sea bass. It’s really about what you like. I give you permission to experiment and be spontaneous! While it’s traditional to serve whites cold and reds at room temperature, try icing a red for 15 minutes when it’s hot outside;
“It’s a perfect time to recap the basics of
wine in order to raise our glasses
to another glorious autumn.”
Well FED 59
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
Ab
e’s
on
Lin
coln
Intim
ate
and
casu
al lo
cal p
ub. O
utdo
or
seat
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avai
labl
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t frie
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M-S
a: 4p
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am
912.
349.
0525
17 L
inco
ln S
t.C9
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mag
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men
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l.M
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4pm
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2pm
-12a
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Su: 4
pm-1
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912
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6
14
Barn
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tens
ive w
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list w
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ver
45
avai
labl
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the
glas
s.
M-S
a: 3p
m-u
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912.
235.
4442
309
W. C
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St.
D3
Bar
Bar
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spec
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.
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pm –
clos
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-Sa:
5pm
– c
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912
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video
bar
and
dan
ce fl
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Kara
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and
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u: 5
pm-3
am
912
.234
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3
301
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ay S
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sual
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on th
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ervin
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mer
ican
fare
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ous
for
oyst
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M-T
h: 1
1am
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m, F
-Sa:
11am
-3am
, Su
: 11a
m-2
am 9
12.2
36.1
827
11
5 E.
Riv
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t.B7
Ch
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lect
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with
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and
dom
estic
s.
M-S
u: 5
pm-1
am
912.
232.
8501
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ay S
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18
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pub
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Fre
nch
fare
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tens
ive w
ine
sele
ctio
ns.
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h: 6
pm-1
0pm
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a: 6p
m-1
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5
912.
443.
1875
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lunc
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-Sa:
11am
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, Su
: 12p
m-9
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912.
236.
1772
416
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M-S
a: 7p
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912.
443.
9956
3
7 W
hita
ker
St.
D5
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’s &
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appy
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gula
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spec
ials
.
M-S
a: 3p
m-u
ntil
912.
238.
5367
7
E. C
ongr
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St.
C6
Jin
x
Loca
l hot
spot
for
wee
kly
live
show
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ents
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and
laid
bac
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mos
pher
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Cal
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912.
236.
2281
1
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D4
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and
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lar
loca
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iona
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nat
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M-F
: 4pm
-unt
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: 11a
m-u
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am
912.
233.
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M-S
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u: 3
pm-2
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912.
447.
6952
1
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be
er s
elec
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with
hou
se b
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M-T
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1am
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-Sa:
11am
-12a
m,
Su
: 11a
m-1
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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
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Serv
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Caju
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pen
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M-S
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am-3
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1am
-2a
m
912.
233.
6411
14
N. A
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912.
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W. B
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sh P
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ican
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Irish
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M-S
a: 11
pm-3
am,S
u: 1
2:30
pm-2
:30a
m
912.
233.
9626
1
17 W
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t.B4
Mu
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Law
Iri
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Auth
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Irish
pub
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kly
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ve r
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bro
adca
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Lim
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food
men
u.
M-S
a: 3p
m-3
am, S
u: 3
pm-2
am
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8
Mir
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Med
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xpan
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bar
with
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nig
ht h
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door
se
atin
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so a
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Su-W
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h-Sa
: 5-2
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912.
236.
5464
20 E
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m
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912.
898.
9001
4
2 D
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60 Well FED
H i sto r ic D i st r ict
26 Well FED
B a r G u i d e
Su
gar
Dad
dy
’s
Casu
al in
timat
e at
mos
pher
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pas,
light
fa
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win
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list.
Kitc
hen
open
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mid
nigh
t.
M-T
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-Sa:
5pm
-3am
Su: 1
0am
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335.
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His
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MiD
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ap o
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So
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able
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in d
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912.
994.
2291
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sta
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ar
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2am
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912.
354.
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& L
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Sush
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ows
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lar
open
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.M
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5pm
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, W-S
a: 5p
m-3
am, S
u:
6pm
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912
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M-F
: 11a
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-Th:
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: 6pm
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m
912.
349.
1549
38
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lect
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mon
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a: 11
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B8
912
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912.
232.
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20
6 W
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int
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b
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ings
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py h
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238.
1311
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h: 2
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a: 2p
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2pm
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912.
927.
9757
1143
2 A
berc
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lish
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tting
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pub
fare
an
d sp
ecia
lties
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-Th:
11:
30am
-12a
m, F
-Sa:
11:3
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m, S
u: 1
1:30
am-
10pm
912.
233.
3156
2
45 B
ull S
t.
G6
Tail
gate
Sp
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ar
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ts B
ar a
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pher
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-le
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sta
ndar
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eric
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re. L
arge
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lect
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r.M
-Sa:
3pm
-3am
, Su:
12:
30pm
-2am
912.
921.
2269
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5 A
berc
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St.
L4
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orn
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ican
fa
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ar fo
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tand
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ly sp
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paci
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M-S
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1am
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m
912.
352.
2933
1
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road
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D12
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r se
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ry s
peci
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0
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bar
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and
the
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pro
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Pink
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Mas
terp
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-Sa:
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912.
238.
0447
3
18 D
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atur
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a r
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basis
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py h
our
is 5p
m-7
pm.
M-W
: 10a
m-2
am, T
h-Sa
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m-3
am 9
12.6
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lard
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ar a
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rill. L
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la
te n
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men
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unch
spe
cial
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rink
spec
ials
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-Th:
3pm
-1am
, F: 1
1am
-2:3
0am
, Sa
: 3pm
-2:3
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, Su:
3pm
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m91
2.35
4.48
48
110
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H8
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Fo
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Fren
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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
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Rece
ntly
re-o
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m
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atur
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oc
casio
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usic
and
kar
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hts
as w
ell a
s ni
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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
Well FED 61
H i sto r ic D i st r ictB a r G u i d e
His
tor
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Dis
tr
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map
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pg. 2
4
San
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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
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erve
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a s
paci
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Live
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nd
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M-S
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2.78
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76
1516
But
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N9
Hu
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mos
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pizz
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by th
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men
u, w
raps
, and
mor
e.M
-Su:
11-
12am
912.
786.
5900
1213
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6D
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ar
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Live
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Satu
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s. Th
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ly bu
mpe
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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
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1
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ty
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nn
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Serv
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brea
kfas
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ms
alon
gsid
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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
ican
and
Car
ibbe
an fl
air.
Dai
ly sp
ecia
ls an
d ho
mem
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des-
sert
s. Li
ve E
nter
tain
men
t.M
-Su:
11a
m-1
0pm
912
.786
.444
2
33
Van
Hor
ne A
ve.
H10
Qu
art
er
Sp
ort
s B
ar
an
d G
rill
Spor
ts b
ar s
ervin
g st
anda
rd c
asua
l far
e. Se
afoo
d se
lect
ion
incl
udes
oys
ters
and
sn
ow c
rab
legs
.
M-S
a: 4p
m-3
am, S
u: 1
2:30
pm-3
am
912
.786
8966
601
1st
St.
H9
Se
ag
rass
Gri
ll &
Sal
oo
n
Full
Bar
with
Kar
aoke
on
Frid
ay a
nd
Satu
rday
nig
hts.
Ope
n M
ic N
ight
eve
ry
othe
r Thu
rs. D
aily
Lunc
h Sp
ecia
ls.
M-S
u:11
:30a
m-3
am
912.
786.
7707
7
25 1
st S
t.H9
Tyb
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eSp
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. Vot
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est d
aiqu
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004-
2009
. 10
diffe
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dai
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mac
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s. Th
irtee
n TV
s.
M-S
a: 12
pm-3
am, S
u: 1
2:30
pm-3
am
912.
786.
7150
16
03 S
tran
d A
ve.
N10
Isla
nd
er
Dan
ce m
usic
, foo
d, ka
raok
e, an
d re
ason
ably
pric
ed d
rinks
.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
2pm
-12a
m
912
.897
.613
7
2
21 J
Mer
cerB
lvd.
C5
Mo
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agu
ire
’s
Larg
e se
lect
ion
of c
asua
l Am
eric
an fa
re.
Spac
ious
with
out
door
sea
ting.
Live
m
usic
and
spe
cial
eve
nts.
Su-T
h:11
am-1
0pm
, F-S
a: 11
am-1
1pm
912.
898.
0852
216
J M
erce
r Bl
vdC5
Bri
tan
nia
Pu
b
Larg
e Br
itish
them
e pu
b. O
utdo
or
seat
ing.
Larg
e gr
oup
acco
mm
odat
ions
. H
appy
hou
r sp
ecia
ls.
M-F
: 2pm
-2am
, Sa:
4pm
-3am
912.
898.
4257
140
J Mer
cer
Blvd
.
C4
Fly
ing
Fis
h B
ar
& G
rill
Casu
al, in
timat
e at
mos
pher
e. Po
pula
r w
ith lo
cals
. Ser
ving
Amer
ican
fare
and
se
afoo
d se
lect
ions
.Tu
-Su:
11a
m-1
1pm
912.
897.
2009
790
6 H
wy
80B5
Wil
min
gto
nisl
an
D m
ap o
n pg
. 52
Isla
nd
Daiq
uir
i C
afe
Casu
al lo
cal b
ar th
at o
ffers
sta
ndar
d
Amer
ican
fare
in a
spa
ciou
s se
tting
w
ith p
ool t
able
s an
d da
rt b
oard
s.
M-F
: 11a
m-2
am, S
a: 11
am-3
am,
Su: 1
1am
-12a
m 9
12.8
98.9
001
J Mer
cer
Blvd
.
C4
Isla
nd
Sp
ort
s B
ar
& G
rill
Spor
ts b
ar in
a r
elax
ed, c
asua
l atm
osph
ere
has
big
scre
en tv
s, fu
ll ba
r, an
d a
food
men
u th
at o
ffers
trad
ition
al b
ar fo
od.
M-W
: 4pm
-Lat
e, F
-Sa:
12pm
-Lat
e,
Tu
-Th:
2pm
-Lat
e91
2.89
8.56
24 3
48 Jo
hnny
Mer
cer
Blvd
.
C4
Co
coa’
s D
ess
ert
Bar
This
dess
ert b
ar o
ffers
item
s su
ch a
s do
uble
ch
eese
cake
, key
lime
pie,
sour
cre
am le
mon
ca
ke, c
hoco
late
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ache
, in a
dditi
on to
m
artin
is, b
eer
and
win
e.Tu
-W: 5
pm-1
0pm
, Th:
5pm
-11p
m,
F-Sa
: 5pm
-12p
m
912
.349
.072
5 4
Wilm
ingt
on Is
land
Rd.
D4
To
ou
r R
ead
ers
: W
ell
FED
con
tinue
s to
str
ive
for
the
mos
t co
mpl
ete
and
curr
ent
listin
gs. H
owev
er, w
e co
uld
alw
ays
use
YOU
R
help
! If
you
find
that
you
r fa
vori
te e
stab
lishm
ent
is n
ot l
iste
d or
ne
eds
corr
ectio
n, p
leas
e co
ntac
t us
. All
emai
ls r
egar
ding
add
ition
s an
d co
rrec
tions
will
aut
omat
ical
ly b
e en
tere
d in
a m
onth
ly d
raw
ing
to r
ecei
ve a
Fre
e G
ift C
ertifi
cate
to
a re
stau
rant
of
our
choi
ce.
Plea
se e
mai
l all
subm
issi
ons
to: g
uid
e@
we
llfe
dsa
van
nah
.co
m
To
Bu
sin
ess
Ow
ne
rs:
Li
stin
gs in
the
Din
ing
and
Bar
Gui
de a
re a
lway
s 10
0% F
REE
. If
you
wou
ld li
ke t
o be
incl
uded
, ple
ase
call,
fax,
or
emai
l with
you
r in
form
atio
n to
hav
e yo
ur li
stin
g cr
eate
d.
-Did
we
prin
t in
corr
ect
info
rmat
ion
for
your
bus
ines
s? D
o yo
u ne
ed
to u
pdat
e yo
ur li
stin
g? If
so,
we
wou
ld b
e m
ore
than
hap
py t
o up
date
you
r in
form
atio
n fo
r pr
int
in t
he n
ext
issu
e. If
you
wou
ld li
ke t
o up
date
, cha
nge,
or
rem
ove
your
list
ing,
plea
s co
ntac
t Wel
l FED
via
em
ail a
t: gu
ide
@w
ell
fed
savan
nah
.co
m
62 Well FED
“Health and flavor are the two basic components in our choice to serve
organic and local food. Freshly picked, locally grown ingredients have more
nutrients than food that’s been preserved and amended with chemicals.
And as a chef, I know this food will have the fullest flavor profile. “
~ Cha Bella Executive Chef, Matthew Roher
102 E. Broad St. www.cha-bella.com 912-790-7888
Organic Grill ~ Patio ~ Bar