The culinary team at Papa's Bar-B-Que & Seafood has honed the art of slow cooking pork loin and deep-frying shrimp through four decades of practice. After opening on West Bay Street in 1972 and spending nearly 20 years at Whitemarsh Island, the eatery arrived at its current spot on Charlotte Road. Although its location has bounced around, its food hasn’t. The same pit-cooked ribs, hand-breaded chicken fingers, and blackened tilapia pile onto plates to comfort stomachs so diners don't have to tuck teddy bears into their belts.
In keeping with this spirit of humble expertise, Papa's whips up housemade banana pudding and sells its own Bar-B-Que sauce by the gallon to drench homemade ribs or fill perfume bottles. They also sell barbecued pork, gumbo, and shrimp salad by the pint or pound. In addition to their dedication to hearty comfort food, owners Frank and Judy Ouzts have shown their commitment to the community with efforts such as a charity event, featured on WSAV-TV, that celebrated the eatery’s 40th anniversary while raising money for America’s Second Harvest of Coastal Georgia.
Connect Savannah named Blowin’ Smoke Best Barbecue and Best Outdoor Dining, and named its chefs Best Chefs, in 2009. The restaurant was also mentioned as must-try in Southern Living, and Savannah Magazine named it Best BBQ, Best Chef, Best New Restaurant, and Best Kid-Friendly Restaurant in 2008. Yelpers give it an average of four stars:
Inspired by the story of a 16-year-old orphan with a sparkling personality and a penchant for cooking, Willie Jewell’s Old School Bar-B-Q serves up heaping helpings of traditional slow-smoked barbecue from recipes passed down through generations. Diners step under a corrugated tin roof and follow a bright red arrow toward a menu saturated with succulent meats and savory sides. Pork cooked for 12 hours and stuffed between bread ($6.49+) goes head-to-head with beef brisket rubbed in a secret spice blend and suspended over smoldering wood chips until it breaks down and reveals its undercover flavor ($6.49+). Four signature sauces bathe tender vittles in sweet and tangy hickory, spicy classic, traditional hickory, and carolina classic, accentuating the down-home essence of suppers such as smoked turkey ($8.99 with two sides) and half chicken ($8.99 with two sides). Third, half, and full slabs of St. Louis ribs are also available for tickling practice ($8.99–$19.99).
The spirit of a traditional Irish public house lives on at McGarvey's Wee Pub. Aside from serving up pot pies and amber brews, there’s a devotion to maintaining a rollicking, lighthearted atmosphere. The occasional sounds of Live music also fills he air on weekends, while a full bar boasts draft beer, premium ESPN and NFL programming plays on the big screens, and the kitchen dishes up onion rings and beer-battered fries. Boisterous crowds often spill over to the awning-covered patio dotted with picnic tables.
At Patty's Pig 'n' Pit, seasoned chefs emerge from behind the pit's smoky billows with dry-rubbed Angus steaks, hand-shaped burgers, and fresh seafood. Meanwhile, six homemade signature sauces, such as North Carolina Vinegar, South Carolina Mustard, Kansas City Sweet, Kansas City Spicy, Auntie JD's Bourbon, and Southwestern Ancho, are presented to tables. A cavalcade of meats parade across the diverse menu, including starter plates of wings ($9) delivered straight from the grill. Diners can cover hands in the saucy apparel of a smoky brisket platter ($15), or corral succulent hunks of pulled pork ($13), which is rubbed, smoked, and given a pep talk before bravely going out to take on palates. Alternatively, ambrosial scents trail behind the Patty's barbecue-special burger ($9.50), whose sautéed mushrooms and onions splash about in melted cheddar cheese. Fried shrimp ($16), like an eccentric fishing captain, dons a cloak of cocktail sauce, and classic Southern sides ($3) such as baked beans, mac 'n' cheese, and white-cheddar grits volunteer tasty forkfuls, offsetting meaty bites and giving winded napkins a breather.