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October Restaurant News

Best kept secrets + Must-try menu items + Now open

Concessions upgraded at Savannah Airport

Savannah/Hilton Head International Airport (SAV) is making some noticeable improvements to its dining and concessions options just in time for holiday travelers.
• Southbound Brewing Company is opening a taproom pre-security in Savannah Square. Southbound became Savannah’s first production craft brewery in 2013. In partnership with global restaurateur HMSHost, this new airport location offers a selection of food and many different types of beer, including a French Saison, a German-style sour wheat and a Belgian Witbier. The taproom will open at some point in October.
• Leopold’s Ice Cream, a Savannah favorite since 1919, has opened two locations at SAV. Passengers can stop by the Savannah Square location to pick up a pint on the way home or enjoy a cone from the kiosk located between the JetBlue and American Airlines gates. Leopold’s offers 12 flavors of ice cream in single, double and pint sizes.
• The Salt Table has opened its fifth location in the airport’s Savannah Square. The shop offers proprietary salt mixes, Georgia wine and other artisan products produced under the Georgia Grown program.
• The Great American Bagel Company will open near Gate 5 this month. The bakery and deli specializes in big, fresh bagels which are great for travelers to take on their flight.
• The PGA Tour Grill is now open by Gate 11. PGA TOUR Grill, developed by HMSHost and the PGA TOUR, combines the beloved sport of golf with great food. The restaurant’s menu incorporates a wide variety of healthy ingredients into its dishes. It also offers several specialty cocktails and numerous TVs for golf watching.
• Auntie Anne’s will open in the airport concourse by Gate 5 later this month. Here travelers can enjoy freshly made and baked soft pretzels.
• The Stella Bar, featuring Stella Artois beer, will open in the airport concourse between Gates 8 & 9. The kiosk offers a variety of food and drink options.

Alexander’s hosting wine dinner

Alexander’s Restaurant is hosting a five course wine dinner with Cakebread Cellars from 6-8:30 p.m. on Wednesday, Oct. 4. The event is part of a special week of events Palmetto Dunes Oceanfront Resort is hosting in recognition of the first anniversary following Hurricane Matthew. Proceeds from all the events will benefit The Deep Well Project, the Community Foundation of the Lowcountry and Bluffton Self Help. Visit
for more details.

Celebrate Oktoberfest at Frankie Bones

Frankie Bones Restaurant and Lounge is celebrating Oktoberfest with schnitzels, sauerbraten, rouladen, knocks, brats and Samuel Adams Oktoberfest on tap. For more information, call 843-682-4455.

October events at the Rooftop Bar at Poseidon

Oct. 11: Austin Winkler “The Voice of Hinder” with Madame Mayhem, 8 p.m.
Oct. 14: Broadcast 90: The Ultimate 90’s Rock Experience, 9 p.m.
Oct. 20: TEDxHiltonHead, 8 a.m.

Old Oyster Factory to be featured on HGTV

An HGTV production crew recently filmed for a coming episode of “Island Life” at the Old Oyster Factory. The show demonstrates how living on an island is possible for any budget, from ultra-affordable to totally outrageous. The restaurant will be the setting for the episode’s “reveal” scene, where home buyers discuss properties they’ve toured and announce the home they’ve selected. It marks the third time HGTV has filmed at the location, which offers panoramic views of Broad Creek. An air date has not been set.

Italian Market adds new products

The Italian Market at Michael Anthony’s restaurant has added four new products to its daily offerings — pasta, gnocchi, meatballs and ravioli. Other items on the market’s shelf include 25 different olive oils, 18 balsamic vinegars, 45 varieties of dried pastas and more. Chilled items include imported cheeses, a variety of soppressata and imported Italian meats. Wine lovers can also find a vast array of Italian wines featuring many hard-to-find varietals. Find
more information online at

Hinoki discount continues through 2017

Fans of Hinoki Japanese Restaurant & Sushi Bar can get 10 percent off regularly priced menu items and beverages for the rest of 2017, simply by mentioning the discount to the server before requesting the check. Hinoki is an Japanese restaurant, specializing in sushi, noodles and sake.

Darren Clarke’s Tavern announces happy hour

Darren Clarke’s Tavern, the new steakhouse located at 8 Executive Park Road on Hilton Head Island, recently announced its happy hour specials. From 4-6 p.m., Monday through Friday, guests can get $6 specialty cocktails, $5 well drinks, $2 off craft beer, $1 off Guinness, half off domestic drafts, half off house wine, $8 calamari and $9 baked oysters. Find more information online at

Opening this month

The hottest new dining destination on Hilton Head Island, Skull Creek Dockside Restaurant, is dropping its anchor this montH. IT MAY forever change the culinary landscape of the Lowcountry.

Another gem from the minds over at the SERG Restaurant Group, and its 11th original concept has arrived. The Skull Creek Dockside Restaurant will open next to another star, Skull Creek Boathouse, in October. While the building site is familiar to island diners – operating most recently as the Chart House, which closed in 2016 – the property has been renovated by the SERG Group.
The site began undergoing significant renovations in early 2017 when the partners of the restaurant began to transform it into their vision for Hilton Head’s newest waterfront dining destination. The restaurant resembles an old-style river house, full of authentic architecture, reclaimed wood and nautical accents that will leave you feeling like you’ve stepped into a Melville novel.
Second-to-none, the sweeping waterfront views are showcased by full pane glass windows throughout the restaurant. You can catch a glimpse of the newly rebuilt dock, where diners can to pull up by boat.
The covered patio dining area, and its massive outdoor Sharkbar, allows patrons to enjoy the Lowcountry climate and serves to further highlight the amazing sunset views over Skull Creek.
If you are concerned about long wait times, the good news is the restaurant accepts reservations and provides a family recreation area between the Dockside and Boathouse restaurants. The area also has a stage overlooking the water for live music, an adult space with games and a new shrimp boat playground where kids can play while families wait for a table. Naturally, the view isn’t the only attraction at Dockside. SERG Corporate Chef Nick Unangst says his culinary team designed the menu that ranges in a wide variety of tastes. The restaurant features an array of seafood, steak and house-smoked barbecue. The restaurant also has a second-story banquet room with magnificent water and sunset views, a perfect setting for memorable celebrations. It’s ideal for those looking for the perfect venue for a rehearsal dinner, graduation, anniversary party and other social and corporate gatherings. Follow #docksidehhi on Facebook or Instagram and visit for a complete look at the restaurant, its menus, hours of operation, entertainment schedule and reservations.

The perfect punch with a kick for Halloween

When you’re hosting a Halloween party, you have enough to worry about with decorating and entertaining your guests without having to play bartender as well. One way to simplify your responsibilities and free you up to enjoy the party is to serve one or both of these Halloween-themed punches.
Not only will they enhance your ghoulish ambiance, they taste great and your guests can help themselves!

Invasion of the Pumpkin Patch

1 large pumpkin
1 gallon apple cider
2 2-liter bottles ginger ale
1 750 ml bottle light rum
Toy plastic spiders

Method: Cut off the top of the pumpkin. The opening needs to be bigger than you make when carving a jack-o-lantern because the pumpkin will be your punch bowl. Pull out the pulp, discard the seeds (or roast them for a snack) and place in a large bowl. In the bowl, combine the remainder of the ingredients and mix with a wooden spoon. Fill your blender with as much of the mixture as you can; puree and pour into the pumpkin. Repeat until you have pureed everything and your bowl is empty. Mix again with a spoon to ensure uniformity throughout the punch.
Float plastic toy spiders on top of the punch and place additional spiders outside the pumpkin as if they are invading the punch. You can even glue some to the sides of the pumpkin. Serve at room temperature.


Sewer Water

7 cups orange juice with pulp
2 2-liters Dr. Pepper
1 750 ml bottle vanilla vodka
Tootsie Rolls
Clear, undecorated punch bowl

Method: Unwrap Tootsie Rolls and place in a microwave safe bowl. It’s up to you how many you want to use, as these only serve as decoration for the punch bowl. Microwave 1 minute at a time, stirring and adding milk as needed, until they are melted. The ideal consistency is slightly thicker than chocolate syrup. Drizzle along the sides of a clear punch bowl set on wax paper, pouring the Tootsie Roll mixture around its sides. Set the bowl aside for the mixture to harden. While the punch bowl is setting, mix the remainder of the ingredients in another large bowl. The combination of orange juice and Dr. Pepper will make the punch look like murky water, but it is quite tasty despite its unappetizing appearance. Pour into the prepared punch bowl to create the illusion of sewer water. Serve over ice.


Try this:

Chanchos from FISH Seafood & Raw Bar

Potato chips, Palmetto cheese, crab, tomato, green onions and salsa verde. $12

Surf & Turf Enchiladas from Holy Tequila

Wood fire grilled steak and shrimp served with oaxaca and gouda cheese, topped with Chimichurri, pico, guacamole and cilantro. $19.95

Sesame Seared Yellowfin Tuna from Marley’s Island Grille

Rare seared fresh tuna, wasabi vinaigrette, pickled ginger and pineapple couscous. $26