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.
A Paula Deen restaurant opened in 2004 by the Food Network star and her brother, the eatery’s namesake, Uncle Bubba’s treats diners to savory, Southern-inflected underwater fare served in a down-home atmosphere. Dive into an order of the chargrilled oysters ($7.99 half dozen, $12.99 dozen), or float your boat in the shrimp and grits, a creamy, decadent twist on the Southern standard ($18.99). Lick your fingers or those of a dining companion after finishing Aunt Peggy’s fried catfish platter ($16.99), and then unlock your stomach’s heart with a slice of key lime pie ($5.99). Uncle Bubba’s outdoor deck overlooks Turner's Creek, a serene setting for enjoying the restaurant’s lineup of live music on Fridays and Saturdays.
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.
Voted Best Car Wash in 2010 and 2011 by Northern Virginia Magazine, the chassis shiners at Sonic Soft Car Wash deliver a host of gleam-enhancing services at both their Woodbridge and Falls Church drive-thrus. Though services differ slightly by location, both car washes see exteriors washed, floors and seats vacuumed, and windows wiped clean of finger- and bologna-prints, plus a suite of finish-protecting treatments, such as a wheel brite and a tire shine. A Vision Clear rain repellent helps keep a truck impermeable, and a Teflon clear-coat wax brings out a vehicle's shine. Meanwhile, the three-color ultraviolet protection polish staves off the unsightly blisters and embarrassing bikini lines cars develop in heavy sunshine.
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.
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.