Wiley’s: Beef Brisket
Wiley McCrary spent six years honing his brisket skills, balancing the multifaceted textures and flavors for an unbeatable outcome. His brisket is ranked one of the top in the nation, and it is no wonder why.

“The trouble with brisket is that some people treat it like a roast beef,” explains McCrary. “And it certainly is not. It is a delicacy unto itself when cooked correctly.” And a delicacy it is. The beef is smoked with cedar and hickory for 12 to 14 hours before a dry rub is applied, enhancing the flavor while keeping in all the juices. The end result is meat so deliciously tender that it melts like chocolate in your mouth.

McCrary recommends some old-fashioned macaroni and cheese as a side to his brisket rather than your average mashed potatoes. Even better is his Dutch crust sweet potato casserole, which is reportedly so decadent many diners say it should be a dessert rather than a side.

Two Savannah eateries are taking organic dining to a whole new level by tapping local farmers to help create the freshest dishes around.

We like to think things are better here in the Lowcountry. Boasting beaches, marshes, pine and maritime forests, Savannah and the Coastal Empire certainly plays host to a slew of scenery to appreciate. Still, it is hard to scrub that provincial habit of looking over your shoulder and wondering, telling and asking about what’s going on in the bigger cities of Dixie. But just because the cities are larger doesn’t mean you have to run off towards sparkling skylines to fix every craving—especially when the craving is of the epicurean sort. After all, what are provinces if not the breadbasket of the cities?

As one of Savannah’s newest chefs, Cody Buford of Ruth’s Chris Steakhouse is cooling up regales that are sure to spread the love.

Savannah’s newest chef Cody Buford first became part of the Ruth’s Chris Steakhouse team in June of 2005 in the South Park district of Charlotte, North Carolina, where he began as a broiler cook. Since then, the “restaurant taught” cook made it to executive chef of Ruth’s Chris Steakhouse’s new Savannah location.

And what a location they chose. The nostalgic brick facade and unique familiarity of the former Savannah Morning News building on West Bay Street seem to be the ideal encapsulation for such a warm and talented staff, comfortable surroundings,