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What to Eat in Savannah
Barbecue. Whether it's part of a platter or served on a bun, the most common form of BBQ hereabouts is low-and-slow-cooked pulled pork. Running a close second are ribs (usually with dry rub), followed by brisket, which you'll only find at a handful of spots. The coastal Georgia style of sauce (best exhibited by the sauce from local favorite Johnny Harris) is a tomato base mixed with mustard, vinegar, and spices. Most places make their own sauce, so each will be a little different, but the mustard- or vinegar-based varieties found in the Carolinas are less common here. Wiley's BBQ, on the way out to Tybee, is a relative newcomer to the area, but has become a fast favorite, raking in loads of accolades. At Angel's, the meats are cooked low and slow, and their homemade sauces, which run the gamut of regional styles, are top-notch.
Classic Lowcountry Cuisine. Traditional specialties like shrimp and grits are still menu mainstays at many restaurants, such as the ever-popular Huey's. Variations on she-crab soup abound; there are great ones at the Crystal Beer Parlor or the Olde Pink House, for example. The best ones are made with sinful amounts of butter and heavy cream but are worth the rare indulgence. Although a dish called Lowcountry Boil is more common at cookouts than on restaurant menus, keep an eye out for an opportunity to try it. This tantalizing mix of shrimp, smoked sausage, corn on the cob, and potatoes is boiled in huge pots with plenty of seasoning.
Reinvented Local Favorites. Although Southern cuisine has some of the longest-running food traditions in the country, young chefs are giving a number of the old favorites a new spin. At B. Matthews, you might find black-eyed-pea cake with Cajun rémoulade or fried-green-tomato sandwiches with oregano aioli. The Olde Pink House serves an innovative shrimp 'n' grits with andouille sausage and sweet-potato biscuits.
The Freshest Seafood. In most places worth your dining dollars, seafood is fresh off the Lowcountry boats. The most beloved local fruit of the sea is white shrimp, caught just off the shores of Tybee. You'll find them served all sorts of ways: in po'boy sandwiches, deep-fried, and mixed with grits. Also keep an eye out for local grouper, red fish, blue crabs, oysters, and other tasty catches.
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