While many restaurants serve as one of several stops on a date-night agenda, Eclipse di Luna accomplishes the tricky task of melding dinner, drinks, entertainment, and dancing into one lively experience. Every night, live acts—ranging from international DJs to acoustic guitar—provide a festive background for samplings of the original and thoughtfully plated tapas departing from the kitchen. Spanish–cheese samplings feature a 12-month-aged manchego and 3-month-aged queso ibores, and grilled hanger steak rests atop a bed of chickpea mashed potatoes. Classics such as paella and calamari share menu space with less-traditional twists such as lightly fried chesapeake oysters and seared tuna carpaccio. In catering to all its clientele, the kitchen staff also prepares items from gluten-free and vegan menus. To bring out the flavors of each dish, the wait staff recommends selections from a wine lists that features varieties from California, Spain, Chile, Germany, Italy, and Portugal, to name a few. Exposed-brick walls surround the eclectic and Wonderland-esque dining room, where chairs hang from the ceiling among strings of sparkling lights. Tall candles light the tables, both clothed and bare, the inhabitants of which drink specialty cocktails and admire colorful, Spanish–inspired artwork. TKTK Park Place location: While many restaurants serve as one of several stops on a date-night agenda, Eclipse di Luna accomplishes the tricky task of melding dinner, drinks, entertainment, and dancing into one lively experience. Every night, live acts—ranging from flamenco guitarists to DJs and professional belly dancers—provide a festive background for samplings of the original and thoughtfully plated tapas departing from the kitchen. Mojo and aioli dipping sauces accompany fried yucca root, and aged balsamic vinegar flavors Spanish–style ribs. Classics such as lightly fried calamari share menu space with less-traditional twists such as a black, squid-ink paella and seared tuna carpaccio. To bring out the flavors of each dish, the wait staff recommends selections from a wine list that features varieties from California, Spain, Chile, Germany, Italy, and Portugal, to name a few. A natural stone floor and hanging, star-shaped lanterns serve as the base and apex of the dining room, where studio lighting illuminates abstract paintings and full-sized windows to give the space a funky vibe. Bare wood constructs both the tables and the bar, where specialty cocktails fuel bouts on the dance floor.
With a stay at The Westin Savannah Harbor Resort & Spa in Savannah, you'll be on a river and convenient to Lucas Theatre and Forsyth Park. This 4-star resort is within close proximity of City Market of Savannah and Wright Square.
Make yourself at home in one of the 403 air-conditioned rooms featuring iPod docking stations and LCD televisions. Your room comes with a pillowtop bed. Wired and wireless Internet access is complimentary, while video-game consoles and premium TV channels are also offered to provide entertainment. Private bathrooms with shower/tub combinations feature designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Pamper yourself with onsite body treatments and facials. After practicing your swing on the golf course, you can enjoy other recreational amenities including a golf course and an outdoor pool. This resort also features complimentary wireless Internet access, concierge services, and supervised childcare/activities.
Enjoy a meal at one of the resort's dining establishments, which include 4 restaurants and a coffee shop/café. From your room, you can also access 24-hour room service. At the end of the day, relax with your favorite drink at a bar/lounge. Breakfast is available for a fee.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a business center, and limo/town car service. Planning an event in Savannah? This resort has 35,000 square feet (3252 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Self parking is available onsite.
From one side, it’s a traditional wedding cake: dainty piped swags swoop across smooth white tiers. But as the quadruple-decker delicacy slowly rotates on its motorized stand, they come into view—fondant zombies. Carnage. Chaos. And, notes Deborah, real buttercream frosting.
This monstrous delicacy is only one example of the heights to which Deborah aims to reach in her quest to personalize cakes. The inveterate baker has frosted life-size guitars with intricately wrought whammy bars, and has solved the logistics of balancing a cake atop a perfect sphere. Each triumph is the result of in-depth consultations with clients. “I have to get to know them, get to know their personality,” says Deborah. Once she has ascertained her client’s style, a sketch and negotiations ensue, and the end result is a centerpiece that harmonizes with the celebration. Along with her careful attention to appearance, Deborah does not shirk taste: 10 pounds of butter and four heaping cups of real vanilla go into her buttercream frosting, which remains as airy and light regardless of the design.
Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.
Hibachi grills crackle with roaring flames and razor-sharp knives glimmer as they slice through fish—affording diners glimpses of the culinary skills the master chefs at Shogun Japanese Restaurants have been honing for more than a decade. Rustic exposed-brick walls and Japanese art pieces surround patrons, but all eyes are on award-winning chefs as they sizzle up choice beef, vegetables, and seafood at tableside grills. Behind the sushi bar, sushi artists swiftly chop fresh fish into 78 types of specialty rolls, and in the kitchen, pots bubble with udon noodles and soups that also fill the antiburglar cauldrons lining the restaurant’s roof. Behind the bar, mixologists top lavish cocktails with whipped cream and chocolate shavings.