Watson’s Seafood hosts a stocked marketplace of fresh, seasonal fish and crustaceans for customers to purchase raw and cook at home or for fry-cooks to prepare in-house. Taste the Caribbean seas with a pound of fresh conch meats ($10.99) or exercise jaw muscles by gnawing on the shell of a medium male crab ($16). Fish fryers prepare succulent shrimp in either a mild or tongue-scorching variety ($8.99 per pound) and enlist tender crabmeat to jump into a seasoned low-country boil. Although Watson’s does not have seating on-site, customers may purchase fresh made meals, such as a duo of fried tilapia pieces and french fries ($3.99), to eat in the comfort of their own home or neighbor’s bathtub.
Sisters of the New South flaunts its Southern heritage with a menu that highlights fried chicken, collard greens, and other soul-food staples. The restaurant lives by the motto ?real southern cooking,? and its chefs take pride in preparing each dish with the same care that their mothers would have used. Sisters even sells its unique blend of spices through an online store so that customers can recreate the restaurant?s fried chicken or season their bathwater.
A one-stop dugout for tasty eats and sporty pastimes, Coach's Corner dishes up an epic menu of bar favorites in a communal atmosphere bedecked with eye-fetching memorabilia. Diners can recruit ravenous doppelgängers to take on a colossal double-stacked Grand Slam burger donned with their choice of two toppings ($11.99), or snugly fix fangs into the warm kaiser roll ensconcing the Home Run burger, which placates rumbling tummies with a fresh array of ground beef, lettuce, tomato, and onion ($8.99). Both burgers are served with a pickle, a choice of fries, potato salad, or coleslaw, and a choice of swiss, cheddar, feta, or mozzarella cheese.
As nighttime falls on Bonna Bella Waterfront Grille, its glowing patio heat lamps cast shimmering reflections in the tranquil waters of the marsh. Come daytime, the sun warms the expansive wooden patios and two outdoor bars that won the restaurant the title of "Best Waterfront Dining" from Savannah Magazine four years in a row. There, cheerful umbrellas shade guests as they sip colorful cocktails and watch nearby games of corn-hole.
Meanwhile, inside the restaurant, chefs fire up grills in the kitchen while executive chef Roberto Leoci examines deliveries of freshly caught seafood. The internationally renowned chef and his crew then fold local ingredients into the fresh-seafood dishes, sandwiches, and fish tacos that earned them a feature on the Food Network's Chefs vs. City in 2010.
Those who step into FORM's crimson and brick interior find savory treats; the three owners, Brian Torres, Claude Auerbach, and Jimmy Kleinschmidt, familiarize patrons with 60 cheeses. Among them are Sweetgrass Dairy green hill, three-and-a-half year old Boerenkaas gouda, chevres with cloudlike white rinds, and Parmigiano Reggiano, all of which pair with charcuterie such as wild-boar sausage or prosciutto from the celebrated artisans at La Quercia.
More than 400 wines, including organic offerings, stand in glassy ranks, their colorful labels hinting at wisps of oak, sprays of fruit, and lacelike bubbles and more than 200 of these wines are under $20. FORM also offers an exciting collection of gourmet foods to-go, which include house meatloaf with a rosemary gravy, roasted salmon with wasabi and ginger aoili, and quinoa salad with roasted vegetables and balsamic vinaigrette.
Ta Ca's chefs firmly root their menu of sushi and teppanyaki entrees in Japanese culinary tradition. Although the selection of maki brims with familiar staples, it also features subtly modern specialty rolls with inventive ingredients, such as fried green-shell mussels, calamari, and tomato. The chefs spend mealtimes searing orders of vegetables, chicken, or lobster on the rippling-hot surface of hibachi grills. Wavy pendant lanterns illuminate the gleaming bar running along one of the dining room's orange walls. The shelves bristle with a selection of spirits, Japanese beers, and sake, which bring about endless toasts like a sand grain’s wedding reception.