Restaurants in Moultrie

Rhonda Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.

From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.

Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]

Hungry Howie’s is a pizza place that has combined the right ingredients and years of successful experience to create a superb, family friendly, neighborhood pizza shop.

CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.

Capturing the feel of the Big Easy throughout Florida, Po’ Boys surrounds diners with photos of New Orleans and Mardi Gras memorabilia, as well as the rich fragrances of gumbo and jambalaya. The menu presents fried pickles, gator baskets, po’boys, andouille sausage platters, and firecracker shrimp, which are proof one can never know what Mother Nature will do next. The downtown location remains festive with live music on the deck, while other locations, including the Killearn restaurant, host karaoke nights. Catering options are also available to bring bayou flavors to special events.

The chefs at A La Provence show discipline in their commitment to classic French recipes as well as to how they source ingredients; they use only natural grass-fed beef from Harris Ranch, domestic veal and lamb from Marcho Farms or Strauss Farms, and fish and shellfish brought fresh daily from Southern Seafood. Using these meats, they craft a gallery of traditional French- and European-American fusion dishes, relying on precise recipes rather than just carving steaks into the shape of Napoleon's face. They showcase their talent and creativity through a nightly changing amuse-bouche, a bite-size appetizer that servers ferry to tables before the main dinner. They follow this introduction with French classics such as rack of lamb, duck confit, and filet mignon. At lunch, they prepare salmon and rainbow trout with sides such as herb risotto and garlic haricots verts. The aromas of these dishes and international wines fill the stone-tiled dining room, where walls are hung with mirrors in gilded frames, delicate sconces, floral displays, and oil paintings of tree-lined French streets.

The chefs at Far East Cuisine amalgamate the culinary traditions of Thailand, China, and Vietnam to concoct a menu rife with piquant chicken, beef, and seafood dishes. Diners can sample thai curry dishes alongside helpings of lo mein and steaming bowls of pho, taking a tour of Asian cuisine without digging a 7,926.41-mile hole. The eatery's signature Deep Ocean platter combines stir-fried veggies with chunks of lobster, shrimp, and scallops, all slathered in creamy white sauce.