Thai Tuna and Spinach Salad
North Beach Bar and Grill
Sandwiched between the beach and the Tybee Lighthouse, lies the North Beach Bar and Grill, a weatherworn beach shack that has been serving up laid-back libations and fantastic fare for over 15 years. Whether you decide to down a quick bite before you head to the beach, or stop in after a long day in the sun, the Thai Tuna and Spinach Salad is sure to be a palate pleaser. Layered upon a mound of fresh, raw spinach leaves are four succulent slices of rare sesame-encrusted seared tuna, topped with slivers of red onions and whole cashews. It’s accompanied by the chef’s homemade Thai salad dressing. “It’s not a complex salad, but it’s an example of what can happen when you get all the right ingredients working in tandem together,” says co-owner George Spriggs. 33 Meddin Drive, Tybee Island, 912.786.4442

Stepping through the doorway of Huey’s Southern Cafe on River Street one cool, drizzly November evening, a rush of memories of my days spent in New Orleans immediately flashed back into my consciousness. The aroma of spicy Cajun food drifting out from the kitchen, the sultry sound of Louie Armstrong’s voice singing soulfully in the background, and the “rough around the edges, laid-back, low-lit” atmosphere of the dining room, all made me anxiously anticipate the meal in which I was about to indulge.

For starters, the fried green tomatoes simply couldn’t be passed up. Five thick slices of fresh green tomatoes, lightly coated in a flour batter, pan-fried to perfection until golden brown (not too soft and not too firm), still moist and juicy inside, were drizzled with a homemade Cajun remoulade sauce made with capers, creole mayo, and seasonings.

“Some people who come in and see these on the menu ask us if they are made from a special type of tomato, rather than unripe, red tomatoes” according to Ginger Sommers, Assistant Manager.

Acting upon a close friend’s recent recommendation, I decided to check out the new dining experience at Sol, to find out first hand what the buzz was all about. Now, if you are anything like me, finding scallops on a dinner menu is like finding a treasure. I’m instantly drawn to it, especially if it sounds unique and appetizing. I’ve almost never encountered a scallop I didn’t like, unless of course it had sadly turned to rubber from being overcooked.

That was certainly not the case with my Sol selection. With my first bite, I knew that this was no ordinary dish. Giant, pan-seared diver scallops served swimming in a sea of fresh roasted corn & coconut milk beurre blanc sauce with a red pepper and pomegranate polenta cake and garnished with paper-thin ribbons of zucchini twisted on the plate. The light, creamy sauce with the farm-fresh corn just removed from the cob minutes before serving complimented so beautifully the delicate flavor, as well as the moist texture of the enormous diver scallops that were seared to perfection and practically melted in my mouth. The triangular polenta cake that accompanied the scallops was lightly fried and had just the right amount of “kick” to it, laced with the red peppers, and gave the dish a bit of spice and starch simultaneously. The thinly sliced zucchini ribbons rounded out the plate perfectly.

Chart House Executive Chef Jim O’Connor believes good food is all about the details.

A restaurant group based in Texas can’t know much about coastal provisions in Savannah … or can it?

Chart House, overlooking River Street, is one of the few restaurants under the corporate umbrella of Landry’s that proudly allows its chef the creative freedom to build a local menu. Executive Chef Jim O’Connor started with Landry’s Restaurants in Alexandria and Annapolis before landing the Savannah location, where he has created a Lowcountry menu. And Savannahians are taking note.

The menu at Chart House changes nightly to feature such local fare as stone crabs from Hilton Head. O’Connor attributes his success in Savannah to his emphasis on consistency. “The details make the difference. It’s the little things that make food great,” O’Connor professes when the question of his food philosophy is brought up. “When a step is missed, it simply won’t come out right. I really want the details taken care of.” 

A quest for the tastiest tenderloin takes The South to new levels of divine bovine.

The charm begins with the sound of its French name, filet mignon: It’s exotic, sultry. Considered the best cut of bovine beef because it runs along both sides of the animal’s spine and receives very little exercise, the filet is the top shelf of tender beef (and usually one of the most expensive).

Four Savannah restaurants offering U.S. Prime beef, the highest grade available, opened their doors to us in our quest to find the best filet. Bull Street Chophouse, Ruth’s Chris Steak House and Sapphire Grill were on our radar. We added the fourth candidate, Il Pasticcio, at the suggestion of its proprietor, Pino Venetico, who also owns its upstairs neighbor, Bull Street Chophouse. Venetico claims the filet at Il Pasticcio “was the impetus for the Chophouse concept.” So, the gauntlet was thrown with four restaurants in the mix, the focus of our search resting on each chef’s method of delivery for a flawless filet.

The South’s guest dining editors use their legal know-how to judge one of Savannah’s hottest restaurants.

As litigious lawyers, my wife and I seldom agree on anything. So we jumped at the chance to take our respective sides and put the fare at Eos—a casually hip food and wine bar tucked away in the Thomas Square neighborhood of the Victorian District—up for debate. The old brick bank building had been empty for some time when owner Shelley Smith happened upon it one rainy Savannah afternoon. Eos’s concept is small plates—bigger than tapas, smaller than entrees but perfect to share—along with 130 wines, including 50 by the glass. We wanted to see if Eos could prove its case.  

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.