Entertaining is one of Savannah’s favorite customs, and delicious southern food is deeply
embedded in Low Country traditions.
Local favorites include down-home cooking made famous by Mrs. Wilkes' Boarding
House just a block down the street from The Eliza Thompson House. Paul Deen’s
restaurant, The Lady and Sons, is a very short walk from The Marshall House, The East
Bay Inn, The Kehoe House and The Olde Harbour Inn.
In Savannah, you'll also find international cuisine and modern American favorites, and of
course, the ever popular seafood fresh from the Georgia coast.
Guests at The Marshall House will want to secure reservations at the award-winning 45
Bistro restaurant, located within the hotel. Specialties include Black Angus filet mignon,
seared au poivre, with gorgonzola gratinee pomme frites, fresh arugula and tarragon,
roasted garlic aioli and Ossobucco-braised veal shank over a trio of mashed root
vegetables with sautéed baby greens and natural jus.
At The East Bay Inn, Skyler's restaurant features Savannah's most popular crabcakes
served with remoulade sauce and red rice and Whiskey Shrimp,
large shrimp sauteed with Jack Daniels™, mushrooms and tomatoes served over angel
hair pasta.
For breakfast and hors d’oeuvres, you won’t find a better sampling of Southern cuisine
than as guests of The Kehoe House and The Gastonian. Guests of these two inns enjoy
silver-tray service or family-style breakfast with personalized menus. Afternoons and
evenings are highlighted by complimentary selections of wines, delicious hors d'oeuvres,
and sumptuous desserts.
Savannahians like to take their love for food outdoors. Some highly enjoyed casual meals
are outdoor barbeques, oyster roasts on the beach and a coastal favorite known as Low
Country Boil. This popular concoction consists of boiled shrimp, corn on the cob, onions,
sausage, and potatoes all boiled together and dumped on long tables where party-goers
stand and devour the feast.
Cocktails flow as freely in Savannah as the water of the Savannah River so don’t forget
to ask for the “to-go cup” from your favorite restaurant or pub. The Olde Harbour Inn,
located on River Street, is particularly well situated for dining and then taking a stroll
along the river front with a beverage in hand.
The Gastonian is a particular draw for those seeking an exceptional food experience.
This bed and breakfast has put together a cookbook, featuring the flavors prepared at the
Inn daily.
From The Gastonian’s Cookbook
Almond Skillet Cake
3/4 C butter or margarine
1½ C of sugar
2 eggs
1½ C of sifted all-purpose flour
Pinch of salt
1 tsp. Almond flavor
Sliced Almonds
Sugar
Melt butter then add to sugar in a large mixing bowl. Mix well. Beat in eggs one at a
time. Add the flour, salt, and almond flavoring. Mix well. Line a cast iron skillet with
aluminum foil letting the foil hang over the sides. Pour the batter into the skillet. Cover
with sliced almonds and sprinkle with sugar. Bake for 40 minutes at 350 degrees.
Remove from the skillet when cool. Don't slice until the next day.
Gastonian Cheese Grits
2 Cups Water
4 t Butter
2 t Lawry’s™ Seasoning Salt
1 C Grits
2 oz. Cream Cheese
½ C mild cheddar cheeses (Shredded)
Combine water with butter in a small pot and add seasoning salt. Bring to a boil. Add
grits and cream cheese and let simmer on medium heat until approximately halfway
cooked, stirring constantly. Add butter to taste if desired. Fold in cheddar cheese and stir
until completely melted. Note: If grits become too “thick” add hot water as needed. For a
spicier version add a bit of cayenne pepper.
Vidalia Onion Bites
Equal parts mayonnaise, Parmesan cheese, and medium-fine diced onion. We try to use
Vidalia onions because they are the sweetest. You may also add Italian seasoning or
crushed red pepper to liven up the taste. Mix these ingredients and spread on your
favorite sliced bread without the crusts. Cut on the diagonal and bake at 380 degrees for
approximately 10 minutes or just until light brown
Lemon-Ricotta Pancakes
Serves 6
1-cup all-purpose flour
2 T sugar
4 t baking powder
½ t salt
4 t lemon juice
2 C part skim milk ricotta cheese
¼ Ccorn oil
6 eggs, separated
Combine flour, sugar, baking powder, and salt in the bowl of an electric mixer. Mix in
the lemon juice and ricotta cheese until smooth. Beat in the corn oil and egg yolks until
smooth. In a separate mixing bowl, whisk the egg whites to still peaks then fold the egg
whites into the batter. Heat a lightly greased griddle or skillet over medium-high heat and
ladle on the batter to form 3-to-4 inch cakes. Cook until small bubbles form and the
edges begin to brown, 2 to 3 minutes. Turn and cook for 1 to 2 minutes longer, until just
cooked through. Serve immediately.