Best bites: Original Smoke Station, Alligator Bites, Walls BBQ 

Tim's restaurant hopping turns up intriguing and satisfying bites - covering everything from street food to fine dining. He picks three "Best Bites" every week to share with Connect readers:

The Original Smoke Station

After three decades of covering Midwestern politics, I thought I'd had every kind of green bean dish known to man: French cut, casserole, cooked to death. But last week, I split a serving of Fried Green Beans, a new appetizer at the Original Smoke Station. The fresh, green bean flavor is intact and swaddled in delicious, lightly seasoned breading. Sure, fried pickles rock, but this fried green bean is the stuff of which fried veggie dreams are made! The Burnt End Sandwich is a Southern classic.

6724 Waters Ave.

Alligator Soul

Yeah, EVERYONE has had Shrimp and Grits, but the appetizer portion at Alligator Soul is a two-fer: It's awesome delicious and a real bargain as well! A mini cast iron skillet is deliver piping hot and filled to the brim with cheesy stone ground grits and topped with flavorful, spicy, plump Wild Georgia Shrimp. It's a delicious light supper with house baked bread, a draft beer, chilled Sauvignon Blanc or the ubiquitous sweet tea.

114 Barnard St.

Wall's BBQ

This legendary Savannah BBQ joint has a world-wide reputation and it's well deserved. The natural evolution has resulted in more of a Soul food joint with BBQ than a BBQ joint with sides.. Still, the slow-cooked ribs doused in spicy sauce leave a mesmerizing memory for everyone who eats 'em. I enjoyed mine with perfectly seasoned collards, old school sweet taters and black-eyed peas. The cornbread is the real deal - not too sweet, with an emphasis on cornmeal - not flour and sugar. Facebookers tell me the Red Velvet Cake is a killer. Ms. Teresa is da bomb!

515 E. York Lane




About The Author

Tim Rutherford

Tim Rutherford

Tim Rutherford grew up in rural Kentucky – then left home to pursue more than three decades as a photojournalist and newsman. A ground-breaking meal in New Orleans in 1979 set him on a path exploring food and wine. Six years ago he changed career paths – now spending his time writing about the people and places... more

More by Tim Rutherford


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