Sorry Charlie's Oyster Bar

12 Best Rooftop Bars to Visit in Savannah, Georgia | Eater Carolinas

"Every local has a Sorry Charlie’s story. A short walk from City Market, this buzzy rooftop gets crowded with oyster slurpers, bachelorette parties, and sports fans. Sample Southern staples like hot boiled peanuts, pimento cheese cornbread, and Lowcountry boil before heading further up Congress Street for more revelry." - Kiki Dy

Yes, You Can Cook With Pickle Brine | Eater

"Chef Nate Cayer (identified in the text as being in Savannah, Georgia) offers practical brining guidance and food-safety context: "When you brine meat, it enhances the flavor and results in a juicy, tender texture," he says. "The high salt content also helps eliminate any unwanted bacteria." He gives specific timing advice: "For most proteins, 16 to 24 hours is the sweet spot for brining, as it gives the salt and seasonings ample time to penetrate the meat and enhance its natural flavor and juiciness," Cayer says. "Larger cuts, like pork shoulders or roasts, can benefit from up to 36 hours in the brine, ensuring the seasoning reaches deep into every fiber." He also warns about over- and under-brining: "If the brining time is too short, the flavors won’t fully develop, and if it’s too long the texture could be compromised." - Sarra Sedghi

Standout Spots for Brunch in Savannah

"Longtime Congress Street centerpiece Sorry Charlie’s Oyster Bar recently debuted a brunch menu. Oysters are, of course, on the menu, along with classics spun with Southern flare. Ten-grain pancakes, egg white frittatas, crab cake benedicts, and more go down easy with a full-spice bloody mary featuring Sorry Charlie’s own mix. Enjoy them all at the bar, even with strangers." - Kiki Dy

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"Sorry Charlie’s is one of the most reliable, amiable places to get to know the Southern culinary canon, from hush puppies to oyster po’boys. The restaurant offers slightly cheffier takes on the classics without changing them fundamentally; say, adding pan sauce to seared snapper or mussels and clams to the low-country boil. Shrimp and grits are finished with sherry cream sauce; and don’t sleep on the dressed-up oysters, like Rockefeller and Casino. The bar can get a bit rowdy, but the dining room will feel more restrained." - Sam Worley

Downtown’s lively oyster hub pours Southern hospitality with serious sourcing—house Bull River oysters come from the team’s own Savannah Oyster Co. Frequently highlighted by Savannah Magazine and noted by regional reporters for the new rooftop concept upstairs.