For more than 40 years, British expats Wally and Doris welcomed guests into Wally’s Sixpence in Savannah, where Wally would talk their ears off and Doris would feed them with lunch she’d prepared in her home kitchen. In 1999, two men who considered Wally’s their favorite watering hole took it over. They renamed it Six Pence Pub, renovated the interior, and converted the menu to a full array of English and American comfort food. The success of bread bowls brimming with Guinness-stout-marinated beef tips and classic reuben sandwiches has enabled the duo to launch another two locations. Although each pub has its own menu, they all pay homage to the Queen’s country with steaming shepherd’s pies, bangers and mash, and more than a dozen sandwiches. On-tap brews, bourbon, or single malt scotches help evenings pass more enjoyably than a staring contest with a Kit-Kat clock.
Each location’s atmosphere is unique: in Savannah, diners can lounge among plants on the patio or perch at a glossy wood bar guarded by unfurled British flags. In Fort Mill, guests know they’re at the right place when they see the unmistakable cherry red of a British telephone booth outside.
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.
Groves of oaks and georgia pines reflect off the glassy surface of strategically placed water hazards at Southbridge Golf Club’s 18-hole course, the grassy brainchild of renowned course architect Rees Jones. Soaring above the 6,922-yard layout, wayward golf balls may carom off of the dense population of timbers, nestle into the pillowy sands of deep bunkers, or sink into the abyss of ponds, streams, and lava pits that come into play on nearly every hole. Large greens await at the end of each hole, eager to befuddle golfers with breaking putts and a fast, well-maintained surface. An onsite driving range nurtures golfers relationships with their clubs, and a menu of fresh meat, seafood, and salad at the genteel diner of Vickery’s at Southbridge curbs hunger that may sap strength from drives or preempt post-round putter-jousting competitions.
Course at a Glance:
Alonzo Boschulte remembers his own stage fright when he guides beginning students onto the dance floor. With years of training, he grew from an amateur to a certified ballroom teacher and professional competitor registered with the National Dance Council. At Savannah Ballroom Dancing, he strives to echo this journey by transforming total novices into confident twirlers.
Lessons in more than 15 varieties of Latin and ballroom dance occupy the school's floor space. With pupils ranging in age from 6 to older than 80, the instructors stress the importance of mixing private, group, and practice classes to expose everyone to different dance scenarios. They also laud the fitness benefits of learning to dance, which hones one's sense of rhythm and muscular strength more safely than being at the bottom of a vertical conga line.
"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.
Parked on a high ledge next to a bust of Ronald Reagan wearing a party hat, a miniature DeLorean patrols The Wormhole, a sit-down coffee shop that doles out caffeine and pop-culture kitsch in equal doses. For children of the 1980s, the cafe delivers a "wormhole" experience, surrounding them in emblems of an era: Nintendo games (available for play), ET collectibles, plush gremlins, and Star Wars doodads. The menu also smacks of the 80s, although it frequently changes to accommodate seasonal tastes. In recent times, baristas have fused espresso with cocoa puffs, and dished out donuts encrusted with Fruity Pebbles. Select beverages come with a Nilla wafer-chaser. As for edibles, Fritz Pastries supplies homemade tarts (a gourmet variation of the kind that come in silver foil) and other handheld treats.