By Pete Lamb
I grew up as a golf course rat, playing fourth man when foursomes came up short, hustling quarter bets on the practice green – and trying to stay under my daily budget in the golf club’s restaurant.
Needless to say – I ate plenty of Club sandwiches.
Sweet Tee Tavern at Crosswinds Golf Course was like a trip back in time. I’ve had the Clubhouse Sandwich ($8.50 with French fries) and declare it a winner. The restaurant itself is comfortable – with that clubhouse kind of elegant austerity and beautiful …

By Pete Lamb
Papa’s Bar-B-Que and Seafood on Whitemarsh Island took a bold leap forward, moving across the street to an attractive new space that seats more than 100, offers an inviting bar and appealing decor.
The wait at lunch and dinner is brief, but belies the experience Ms. Lamb and I found. I learned long ago that a line at the door is not always indicative of good food – it’s often a sign of too few other choices.
The new menu is too large. Oddly, barbecue and seafood receive the least …

By Pete Lamb
The tin roof and neon beer signs blinking through the windows remind me of the little country roadhouses I used to frequent in Kentucky and Indiana. They are the kinds of places where neighborhood folks join for a few cold beers, solid, rib-sticking chow and good times.
Desposito’s Seafood Restaurant in Thunderbolt is that kind of place. It’s neat, clean and tidy. New and vintage beer placards cover the walls and you’ll occasionally catch an icy glance from a stuffed deer head or mounted fish – perpetually stuck …

By Pete Lamb
Savannah artist Marcus Kenney and two groups of well wishers were celebrating his current exhibit “Yes No Maybe So,” with dinner and wine at Eos Restaurant and Wine Bar, the intimate little restaurant on Habersham Street.
But Kenney’s artistry wasn’t the only reason to celebrate – the dishes Ms. Lamb and I sampled were “best of show.”
Shelley Smith and Brian Torres teamed up to open Eos in this former bank building a couple of months ago. Named for the Greek Goddess of the Dawn, this little eatery has been …

7 courses, 7 wines – a feast for the senses at Noble Fare
Four Vines Wines and Dusi Vineyards are teaming up to handle the wines for a spectacular seven-course wine dinner at Noble Fare on Monday, Aug. 18, at 7 p.m.
The food line up includes Chef Patrick McNamara’s usual elegant presentations surrounding such ingredients as Deviled Quail Eggs, Ahi Tuna, Diver Scallops, Irish Salmon, Lamb Loin and Steak and Eggs.
You can count on imaginative and innovative dishes created with locally sourced or sustainable ingredients. Of course, Chef Patrick promises a …