Chefs at King and I inject spice into dinnertime by preparing authentic Thai cuisine with an emphasis on fresh ingredients and artful presentation. Each of the menu’s stir-fry, noodle, and curry entrees may be customized with a choice of chicken, beef, seafood, or tofu before being tossed with such tempting morsels as snow peas, ginger, or bamboo shoots and seasoned to taste with spices ranging from mild to thai hot. Seeped in soft lighting from sparse lamps and a small fish tank, the dining room gives off an air of understated elegance by balancing rich red walls with crisp white tablecloths and a thankful absence of tap-dancing balloon artists.
Head Chef Miriam Sosa culled from South American and Caribbean traditions when she built her menu of Latin dishes at the fast-food eatery Latin Chicks. Sosa’s Peruvian-style pollo a la brasa—coal-fired chicken—headlines the menu and makes appearances with fries, in salads, and once on Jimmy Kimmel Live. For a sweet treat, she also presents a choice of filling and topping for churros, including strawberry, cream cheese, and guava.
Stu and Donald Card didn’t always have time to meander down low-country roads, stopping to snack on barbecue and pralines and chat with the local bullfrogs. One brother was a partner at a national law firm, the other a media coordinator for NFL championships and international sporting events. But they found that something was missing from their fast-paced careers—something delicious. Deciding to make culinary pleasure their business, they founded tour company Savannah Taste Experience on a tripod of family, food, and friends. Their flagship tour showcases Savannah’s unique contributions to the culinary world—such as shrimp and grits, fried oysters, and the gourmet honeys of the Savannah Bee Company—through the town’s historic squares, while other routes travel off the beaten path to favorite local hangouts.
House coffee roasted locally by Cup to Cup Coffee Roasters complements the vegan-friendly, Southern-tinged menu at Café Florie, which rotates daily save for a single mainstay of made-to-order fried chicken. Chefs rely heavily on organic ingredients as they craft innovative dishes that have ranged from stacks of banana-ginger pancakes to salmon patties with grits to fruit-flecked chicken-salad sandwiches. Spiced lemonade and organic teas from the fluctuating drinks menu splash palates with unexpected flavors, and the ever-changing Carb of the Day and Hot Plate of the Day specials help patrons mark the passage of time without needing to use their frilly toothpicks as sundials.
The delighted shrieks lead straight to Saddle Bags, where a bucking mechanical bull sends riders tumbling to the cushioned ground. Inside, boots scuffle against the hardwood floors of the expansive dance floor during free line dance lessons, and billiard balls clatter on pool tables like boulders on really, really big pool tables. Garbed in cowgirl boots, bartenders and servers dole out mugs of beer along with plates of southern-style finger foods and dinners. The bar hosts regular special events, including a Wednesday night bull-riding contest and monthly "Best Chest in the West" and "Boots and Bikinis" competitions with cash prizes.
Best Caribbean Cuisine draws on culinary influences from across the equator, preparing a menu that mixes together dishes and flavors of the West Indies, Cuba, Haiti, Jamaica, and more. Chef Baptiste prepares hot wings and signature entrees that include a homemade grilled-jerk burger, caribbean coconut curry shrimp, caribbean fried pork, and creole gumbo?shrimp, mussels, octopus, and chicken sausage tossed together with okra and bell peppers. The BYOB spot also offers ample vegetarian options, such as veggie curry, and a slate of rotating daily specials.