Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.
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.
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.
"First Lady of Southern Cooking" Paula Deen and her brother Bubba grew up in southwest Georgia, where homestyle cooking ruled. When Bubba decided to partner with his sister and open up a seafood restaurant, he knew he wanted it to be a place that reminded him of home?a place with hearty food and a comfortable atmosphere.
At Uncle Bubba's Oyster House, guests can dig into Grannie Paul's oyster stew, chargrilled oysters, seafood buckets, and a slice of homemade key lime pie. Eat inside the restaurant?which looks like a large log cabin set against lush greenery on the coastal marshes?or outside, which is decked out with tables and palm trees. You can also grab a seat at the outdoor tiki bar, sip a sip a "Paulatini" or a "Bubbarita", and hold a conch shell up to your ear until the ocean confesses its secrets.
The Noodle Bowl's menu of Chinese, Japanese, Malaysian, and Indonesian cuisine boasts appetizers, desserts, traditional soups, and its namesake fare, which symbolizes prosperity and good luck in crock-pot-recipe endeavors in many Asian cultures. Fresh veggies and meats peacefully slumber upon your choice of egg noodles, rice noodles, flat rice noodles, clear noodles, or steamed jasmine rice in customizable noodle dishes, garnished with broccoli, bean sprouts, and bok choy. Stir-fry style mixes eggs, shredded carrots, snow peas, onions, tomatoes, and cucumber with chicken ($8.95) or beef or shrimp ($9.95). Like tattoos and Social Security numbers, the spicy curry style allows for further individualization with a choice of green-, red-, prik khing–, or massaman-curry pastes, coconut milk, snow peas, carrots, onions, potatoes, and chicken ($9.25) or beef or shrimp ($10.25).
Chive Sea Bar & Lounge?s homage to the roaring '20s isn?t limited to its intricate chandeliers and Jazz Age soundtrack. Like bartenders in the speakeasies of yore, Chive's mixologists specialize in handcrafting gin cocktails, such as the French 75?s blend of gin, lemon juice, and champagne. The rest of the drink menu, however, reserves space for more contemporary beverages, including craft beer.
The lounge?s chefs lend a more modern twist to seafood, whether by stirring lobster and edamame into risottos or flavoring mussels with chili jam. Besides working with the freshest catches, Chive?s culinary team dabbles in other fine dining staples, such as miso-marinated duck breast.