Frommer's Review
Paula Deen started this place in 1989 with $200, the help of her sons, and a 1910 structure. Today she runs one of Savannah's most celebrated restaurants. Her first cookbook, The Lady & Sons Savannah Country Cookbook (Random House), is in its second printing (John Berendt wrote the introduction); and her second, The Lady & Sons Too, was published in 2000. Paula has yet a third best-selling cookbook and also hosts a top-rated cooking show, Paula's Home Cooking, on the Food Network. One taste of the food and you'll understand the roots of her success. Menu items like crab cakes (one Maryland visitor claimed they were the best he'd ever eaten), crab burgers, and several creative varieties of shrimp best exhibit her style. The locals love her buffets, which are Southern to the bone. With fried chicken, meatloaf, collard greens, beef stew, "creamed" potatoes, or macaroni and cheese, this buffet is more aptly described as "more-than-you-can-eat."
Lunches are busy with a loyal following; dinners are casual and inventive. The aphrodisiac dish has to be the oyster shooters -- half a dozen raw oysters, each served in a shot glass ("It's like killing two birds with one stone"). Paula's signature dish, chicken potpie topped with puff pastry, looks so attractive you'll have reservations about eating it: Maybe that's why Southern Living used a picture of it in their magazine. Be careful not to fill up on the cheese biscuits and hoecakes that constantly land on your table. If for some reason you don't want a glorious glass of syrup-sweet tea, you'd better ask for unsweetened. But why rob yourself of the complete experience?
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