Traveler: Your Guide to Savannah

Located in the middle of the Lower Coastal Plains and salt marshes of Southeast Georgia, Savannah — founded in 1733 — is one the oldest cities in the American South. With its rich colonial history, diverse Southern architecture, and growing reputation as a regional haven for arts and culture, Savannah has long been a popular tourist destination. Affordable, nonstop flights that clock in at under two hours from New York make for the perfect trip from the Northeast. 

Lodging

There are countless hotels in the touristy, downtown historic district. If you’re looking for more local flavor, try staying at any of the countless bed and breakfasts or Airbnbs in more residential neighborhoods for roughly the same price as most of the mid-level hotels. Look for a rental in the Starland District, the rapidly gentrifying neighborhood located south of Forsyth Park and the historic district.

Coffee

[Coffee at the Foxy Loxy Café. Photo courtesy of Foxy Loxy]

As a tea drinker, I deferred to my girlfriend on the matter of coffee during our four days in Savannah. She says the best coffee she had in town, bar none, was at the Foxy Loxy, the Tex-Mex-inspired café that takes up an entire two-story house in the Starland district. Every Tuesday night, Foxy Loxy hosts an evening of acoustic music from local songwriters and artists. The Coffee Fox, located downtown on Congress Street, is the shop’s flagship location. Also recommended: Shop the Fox, the sibling gift shop next door.

Food

[Southern cooking, family-style. Photo courtesy of Mrs. Wilkes Dining Room]

It may be touristy, but lining up at 10 in the morning for the 11 am opening at Mrs. Wilkes Dining Room is the best decision you can make in Savannah. For $20, you’ll get seated at a large table with fellow diners where you share over a dozen dishes — family-style — of the best Southern cooking you’ve ever tasted … sweet tea included, of course.

Goose Feathers Café is another solid, cheap option for breakfast. The Bird’s Nest — which features two poached eggs, salsa, and cheese over a bed of grits — was particularly great. The best lunch we had in town was easily Zunzi’s, a take-out sandwich spot that sells gigantic hot sandwiches with a combination of South African, Swiss, Italian, and Dutch cooking. The Chicken Conquistador sandwich was massive, delicious, and well worth the $12.

Drink

[The sample pack. Photo courtesy of Moon River Brewing Company]

Savannah is a serious beer-drinking town, with several craft beer bars conveniently located downtown, from Savannah Taphouse to Moon River Brewing Company. With drinking on the street legal in the city’s historic district, the to-go cups that any bar or restaurant offers is surely an added bonus. Another newer restaurant, the Distillery Ale House, is also worth a visit with an excellent beer selection and first-rate chicken wings.

One of the stranger, most enjoyable drinking experiences in Savannah can be found at the Savannah Bee Company, which offers mead tastings for just $5. The company offers various delicious tastings from many of the relatively few meaderies that produce the fermented honey-based drink throughout the United States.

Located right in the heart of downtown and recommended by a local, HangFire was the most charming bar we went to in Savannah. It’s a hangout for musicians and young folks from all over town, and the bar regularly hosts a diverse array of local bands and singer/songwriters. If you’re looking for a fun night, I highly recommend ordering a couple of Scorpion Teas, one of the bar’s specialties. With an expiring lease fast approaching, the bar is currently scouting new locations to open in somewhere else in town, so make sure you look up HangFire, wherever it soon may be, next time you’re in town.

Arts and Culture

[Photo courtesy of the Jinx 912]

With the Savannah College of Art and Design (SCAD) located right downtown, Savannah has long been a hotbed of arts, music, and culture. “Savannah has always been a creative enclave,” writes local music writer Bill Dawers in a recent issue of Oxford American. “Today, it’s common to see metalheads at country shows or punks supporting hip-hop.” From venues like the Wormhole to HangFire, there are more clubs and stages than ever for local musicians. For bigger shows, the Johnny Mercer Theatre and the Lucas Theatre host touring acts like Jackson Browne and Jason Isbell.

Much of the city’s local music scene revolves around the Jinx, the downtown rock room that has been operating since 2003. The divey, intimate club is the most important gig in town for local bands, as well as a regular stop for countless national touring bands. The club has a storied history with the town’s local metal scene, but its bookings are wide-ranging and cover a number of styles and genres.

For books and records, your best bets are the Book Lady, which offers a great mix of new and used books (and sports a solid music section, to boot), and Graveface Records, located just a block from the Wormhole. Graveface is run by Ryan Graveface of Black Moth Super Rainbow and the Savannah-based Dreamend. Graveface also runs the small, independent record label, Graveface Records, which puts out a great array of indie releases.

Local Flavor

[Photo courtesy of the Flannery O'Connor Childhood Home]

The mix of history, architecture, and arts give Savannah a unique feel unlike any other small Southern city I’ve ever been to. Some of the most popular tourist attractions are the many ghost tours throughout town, which is often called one of America’s most-haunted cities. Like many historical destinations throughout the South, Savannah effectively whitewashes — both literally and figuratively — a large portion of its long history, and our biggest regret on the trip was not being able to take the city’s walking tour with Johnnie Brown, a longtime Savannah native who offers a historical walking tour focused on the African-American history that the city does not readily present to the general tourist.

Otherwise, the city is highly walkable, so the best way to absorb the city is to spend a couple of days wandering among its countless squares, parks, and cemeteries. If you’re a literary nerd, taking the 20-minute tour through the Flannery O’Connor Childhood Home, a restored 1920s house that the Georgia writer lived in until she was 13, is a must. Another essential stop is the SCAD Museum of Art. Expanded and renovated in 2011, the museum is a gorgeous, expansive, world-class art museum featuring everything from photography to furniture design, and hosts an impressive rotating exhibit from the Walter O. Evans Collection of African-American art.


Lede photo credit: jeffgunn via Foter.com / CC BY

MONTH OF MEAT: The Birds and the BBQs

Sweet goodness. It’s a month of meat.

This go ‘round, we’re taking our cookbook Out of Our Kitchens literally. Fire up the charcoal. We’re facing our fears. Time to chain up, ladies and gentlemen, because we’re grillin’.

And because we’ve got the meat munchies this month, we want to take the opportunity to touch on the holy trinity of grilling: chicken, ribs, and pork belly. To ensure we’re steadfast in our carnivorous crusade, let’s start with the ABCs of barbecue — how to make the perfect BBQ sauce and cook us one hell of a bird.

Barbecued Chicken
-Original recipe by Mary Koehler of Fair Haven, N.J. (A fine American, I’m sure.)

3/4 cup water
3/4 cup brown sugar
1/4 cup apple cider vinegar (Because that’s how we roll, but I’m sure white vinegar works, too.)
1 cup catsup (That’s right! This recipe actually called for “catsup!” We made two different batches of this: one with the Plumb Catsup we made back in June, and the other with store-bought tomato ketchup. The sauce made with Plumb Catsup was INFINITELY BETTER. Treat yo’self.)
3/4 cup Worcestershire sauce (however you say it)
1/4 cup lemon juice
4 tsp. dry mustard
4 tsp. paprika
4 tsp. salt
2 tsp. chili powder
2 tsp. cayenne pepper

This is how they do it: 

"Mix together. Salt cut up chicken to taste. Place in casserole and spoon the barbecue sauce onto the chicken being careful to cover each piece. Cover and bake at 500 degrees for 15 minutes, then reduce heat to 375 degrees and bake for 1 hour and 45 minutes. Remove the cover for the last 20 minutes and baste several times."

This is how we do it (for your grilling pleasure): 

FOR THE SAUCE: Combine all of the barbecue sauce ingredients in a bowl, and whisk together. Pour liquid into a saucepan and bring to a boil over high heat on a stovetop. Once mixture reaches a boil, turn down to simmer (something like medium-low heat) and stir frequently for the next hour. DON’T SKIMP ON THE STIRRING. This stuff will burn and stick to the pan, so be attentive. If the sauce is still watery after the hour is up, let it continue to simmer for an extra 10 or so minutes — show it some love. Once the sauce has thickened and is still piping hot, pour into sterilized jars and seal lids. (The above ingredients yield a little more than a pint of sauce.) Store in dark place — think pantry or cupboard, rather than cavern or well.

THE NIGHT/EARLY MORNING BEFORE: Brine your bird. Thanksgiving turkeys aren’t the only fowl that like a good soak. You can’t swing a dead cat without hitting a brining recipe online (there’s a ton of them), but we wanted to keep it simple. Take 6 cups lukewarm water and whisk in a heaping 2/3 cup of salt and a heaping 1/3 cup of sugar until they dissolve. To keep things “NEAT” and “TIDY” (the way my grandmother liked it) put your chicken parts (we bought a 4-pound bird from a local meat market, had them break it down) into a gallon storage bag, and then put the bag into a large plastic bowl so nothing will tip over. (Smart, right?) Next, pour the brine into the bag and remove as much air as you can, seal it, and give everything a generous shake. (Feel free to do this in time with the melody of Billy Joel’s “We Didn’t Start the Fire.”) Let it sit in the fridge for 6-8 hours.

THE DAY OF: After the chicken has brined overnight, pour out liquid and pat it dry before putting it on the grill. Rub the chicken pieces liberally with the barbecue sauce you made earlier. I am broke so I don’t have a charcoal chimney (one of those things you heat up the coals in), but if you got one, light it up about three-quarters full. When the coals are heated through and gray, pile them on one side of the grill, keeping the other side empty. (Also, if you’re a fancy type and have wood chips, this would be a heck of a time to use them. Feel free to SMOKE THAT CHICKEN UP.) Make sure you oil your grates, rather than using a cooking spray; take pride in what you are using around your food — a halved onion on the end of a grilling fork dipped in olive oil is a great way to grease up your grill. Place chicken, skin side down, on the cool side of the grill and cover. Cook until chicken begins to brown (depending on the temperature of the grill this can take up to 30 or so minutes); check on the chicken mid-way through to make sure it’s not browning too fast.

Next, move the chicken near to, but not over, the charcoal. (If your coals look like they are dying, you might need to add a handful to reinvigorate the pile.) Begin flipping over the chicken pieces and, shoot, since you’ve made it this far, start finessing that bird with your bangin’ homemade barbeque sauce every five minutes or so until sticky. Do this while you liberally sip a beer of your choice — 10-15 minutes. (If you’re like me, it may take two beers.) This is hard work. Make sure you enjoy the little things.

Once you get yourself that sticky chicken, move the pieces over top of the coals and continue to brush your bird until the sauce becomes crusty and caramelized. (The internal temperature of a chicken breast should be around 160-165 degrees; legs, thighs, and drumsticks around 175 degrees.) Use a meat thermometer to check on the done-ness of the chicken. Take the chicken off the grill when it reaches temperature. Serve extra barbecue sauce on the side to show your loved ones you care.

WET NAPS.