1. Rest your head at the posh Mansion on Forsyth Park. It's a local favorite because of the wonderful spa (if you know a local, go with them - we get a discount!) The interiors are just gorgeous, and you can't beat the location: right on Savannah's "central park," Forsyth!
2. Head East of town to the islands for breakfast at The Breakfast Club on Tybee Island. This diner style restaurant only serves breakfast from 7 am to 1 pm, and I highly recommend sitting at the counter, as the staff are incredibly entertaining as they work. The food is delicious and filling, and it doesn’t hurt that the Breakfast Club was made famous for catering JKF Jr’s wedding.
3. If you are up for an adventure, stop at the Bull River Marina to rent a Boston Whaler. It is only $100 for two hours out on the open water. No previous experience driving a boat is needed, and it is an exhilarating and refreshing adventure, not to mention the best dolphin tour out there since the Bull River is a dolphin’s playground.
4. When you're all boated out, head back to Savannah for a late lunch at the Green Truck Pub. Everything served is made from scratch (including their delicious ketchup), is organic, and locally grown. If you are looking for the freshest, most feel-good hamburger you’ll ever have, this is the place for you.
5. Time to walk off that burger! Savannah is crawling with great antique shops, my favorite of which is the Wright Square Antique Mall. Stop in to browse through the vintage dresses or to see what interesting treasure you might uncover (I have recently started collecting jadeite and get giddy every time I stumble upon a piece in this quirky shop).
6. When it comes to dinner, Alligator Soul is a consistent hit. It is on the pricier side, but well worth it. I recommend starting with fried green tomatoes and then asking for an entrée serving of their shrimp and grits appetizer for your main course, as it is by far the best shrimp and grits in town.
7. Savannah is the perfect place to bar hop, as everything is truly within walking distance in the Historic District. Rocks on the River at the Bohemian Hotel is a fabulous rooftop bar that has great views of the river and all of downtown. It’s a contemporary, chic place to grab a drink (or two or three) to start your night as you watch the sun go down. Then I recommend heading down Whitaker St. to Circa 1875, where the lighting is soft, and the vibe is sophisticated yet relaxed. And, if you’re willing to keep the party going, stop by the Social Club for a mixed bag of clientele, from SCAD students, to tourists, to young professionals. The vintage photo booth is a guaranteed to keep you entertained and send you home with some interesting souvenirs.
EXTRAS: SCAD has an undeniable presence in Savannah, and one of the most interesting shops in town is ShopSCAD. Everything in the store was created by a SCAD student, alumni, or faculty member. It is a treasure trove for one of kind pieces of art, clothing, jewelry, and gifts.
Stay tuned for the 3rd and final trip next week with yours truly. :)
Hello there! I'm Nikki from Cupcakes for Breakfast and I'm here to bring you something sweet today. Sarah is my favorite Southern transplant girl, so when she asked me to guest post, I was itching to make something classic and comforting like banana cream pie. So here's my spin on this favorite dessert – banana cream puff pastry tarts. A perfect treat for a spring brunch party on the patio. Simple, fun, and oh so delicious!
Frozen puff pastry sheets
Six large ripe bananas, halved and sliced length-wise
4 large egg yolks
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar
Cut puff pastry into rectangles and prepare and prepare as directed. Set aside.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Make the whipped cream:
Using the whisk attachment on your mixer, beat the heavy cream and confections sugar until soft peaks form. Set aside.
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