The joy of walking the “historic district” of Savannah is that food is located everywhere. Brunch on Sunday morning was at Huey’s on the River for their delicious Bloody Mary’s with skewered okra, tomatoes and celery; the crab-cake benedict is something I want to recreate as a holiday breakfast or as an evening meal this summer. Crabcakes and poached eggs are original on their own, but add fried green tomatoes with hollandaise sauce and the dish becomes tastefully authentic. Lastly, one does not leave the restaurant without an order of their N’awlins style doughnuts known as “beignets”. This fritter of square fried dough is served with confectioner’s sugar and a fab bourbon pecan sauce!!!
Caramel apples, fireballs, sweet-tarts were in barrels throughout a multitude of stores along River Street making it difficult to choose.