Savannah, GABurgers

Eat It and Like It marked fifteen years for co-owner and founder Whitney Shepard's pub and reported that it still uses grass-fed beef from Hunter Cattle Company in Brooklet exclusively, the sourcing it opened on. The same piece reported the kitchen spends close to a thousand dollars a week at the Forsyth Park farmers market on local produce. Order the burger the pub built its name on, and expect what comes alongside it to be locally sourced too.

Connect Savannah's Lindy Moody wrote about David Tonroe's operation trimming its menu back to the mainstays when supply ran short, then adding a fried chicken sandwich of its own. Tonroe described a tempura batter and a fresh, never frozen, seven ounce all natural chicken breast, and said the fried chicken is what the kitchen does every day. Come for the burgers the name is built on, and try the chicken sandwich that came out of that stretch.

Connect Savannah's Taylor Clayton described the room at 301 W. Jones St. as more museum than restaurant, a Savannah staple since 1933 whose interior serves as a community time capsule, its walls covered with old photographs of local and national figures. The piece ran while the restaurant was raising money to get through a hard winter. Go for a handmade burger and a cold draft, and take a slow look at the photographs on the walls.