Savannah Dishes Guide

Savannah sits in the Lowcountry, the coastal plain of Georgia and South Carolina. The cooking draws on the tidal creeks, the rice-growing past, and West African and Gullah Geechee traditions. Here are the dishes to know.

Shrimp and grits: Stone-ground grits, often enriched with butter or cheese, topped with shrimp and a savory gravy or sauce. It started as a fishermen's breakfast and now shows up on menus at every price point.

She-crab soup: A creamy crab soup made with crabmeat and, traditionally, crab roe (that's the "she"). It's often finished with a splash of sherry. It's most closely associated with Charleston.

Lowcountry boil: Shrimp, smoked sausage, corn on the cob and potatoes boiled together with seasoning, then poured out to share. It's also called Frogmore stew. Where to try it: The Crab Shack is known for its low-country boils.

Fried green tomatoes: Slices of firm, unripe tomato, dredged in cornmeal and fried. They're tart and crisp and often served with a remoulade or another sauce.

Pralines: A Southern candy of sugar, butter, cream and pecans cooked together and dropped into flat rounds.

Oysters: Local oysters from the coastal marshes are usually served raw, roasted or steamed. Oyster roasts are a cool-weather tradition. Where to try them: Sorry Charlie's Oyster Bar (raw bar), Sea Wolf Tybee and St. Neo's Brasserie.

Crab: Blue crab is the coast's signature catch, served steamed, picked into crab cakes or in soups. Where to try it: The Crab Shack.

Fried chicken and Southern sides: Collards, mac and cheese, butter beans and cornbread. Where to try them: Sisters of the New South serves fried chicken, oxtails and Southern sides. Mrs. Wilkes' Dining Room serves boardinghouse-style lunch family style.

Barbecue: Slow-smoked pork, brisket and ribs. Where to try it: Wiley's Championship BBQ (pulled pork, brisket, ribs) and Sandfly BBQ.

Red rice: Rice cooked with tomatoes, bacon or sausage, and seasonings. It's a Lowcountry and Gullah Geechee staple.

Benne wafers: Thin, crisp cookies made with benne (sesame) seeds, which came to the region with enslaved West Africans.

Restaurants appear here only when their own information says they serve the dish. Menus change, so check before you go.