Each day, the family that owns and operates Moore Pretzels fashions high-quality ingredients into inventive treats. They dip pretzel rods into chocolate and roll them with Reese's Pieces, popcorn, and other toppings, and also bake pretzels into cookies and brownies, lending the sweet desserts an appealing salty note. Patrons can also order platters of baked goods or chocolate-dipped fruit for groups. The spot's bakers frequently experiment with new recipes, and they'll even create one-of-a-kind treats for customers who dream them up.
"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 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.
The roller-skating staff at Sonic Drive-In sidles up to cars bearing fresh American fare, ranging from coney dogs to hamburgers to onion rings. The Sonic burger simmers with a quarter-pound of pure beef nestled on a bun with your choice of toppings. Tasty add-ons include crispy, handmade onion rings, chili cheese tots, and mozzarella sticks, covered in italian breadcrumbs and easily used as a microphone substitute to sing along with the local weather report. Banana splits satisfy sweet teeth with a freshly peeled spear of fruit cooling under real ice cream and scrumptious toppings.
Prior to 1997, car wash technology was limited to a hard-touch method: battering the car with a golf club, soaking it in a vat of rubbing alcohol, and a two-step drying process using hammers, then jack hammers. After Consumer Reports released a condemning study on the effects of hard-touch washes on a car's finish, the American public boycotted car washes and reverted to disposing of their vehicles when they became dirty. But when auto-landfills and auto-barges quickly filled up, the president prayed for a messiah to save us. That messiah has arrived, and its name is the Xpress Wash at Sonic Soft Car Wash, which just so happens to be available at a 51% discount today on Groupon!
When Dallas Lewis was just 14, her mother—who had taught her how to bake—passed away. Heartbroken, Dallas hung up her apron for years. Then, sometime after she was married, she stumbled onto her mother’s recipe box. One by one, Dallas baked her way through the treasure trove of recipes, using up countless bags of flour and sticks of butter while reliving the memories of cooking with her mother. Soon, Dallas found that her knack for baking had developed from a personal project into a full-blown pastry business. Today, as owner of Whisk Desserts, Dallas churns out cheesecakes, cupcakes, fudge, and breads based on those same recipes handed down by her mother. She and her staff whisk together fresh ingredients that include rich cocoa, caramel drizzle, and fresh fruit, then they package the resulting confections for shipping throughout the United States. As a personal touch, they'll often deliver bundles to Savannah-area doorsteps themselves, like the trained storks who fly most CEOs home from business meetings.