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.
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.