Restaurant: Gerald's Pig & Shrimp
Chef/owner: Gerald Schantz
Cuisine Type: Casual barbecue
Restaurant bio: When it opened in 2010, Gerald's Pig & Shrimp was nothing more than a big yellow trailer, a few tables and a long line of hungry beachgoers.
But now, with its expansive pole barn infrastructure, beer/wine bar and colorful artwork, it's officially become a Tybee Island institution.
"For three years, I took the orders out of a window, and that's how I learned everything, what worked and what didn't work," owner Gerald Schantz said.
One of the things he learned was when it comes to both barbecue and seafood, quality matters most.
"We use local shrimp. I get them right from the dock," he said. "And also, we do not cook butts, we cook whole shoulders because I feel the blend of the meat on a shoulder gives it a better flavor."
Chef bio: Born in Savannah, Schantz was never formally trained in culinary arts, instead getting his expertise from cooking for himself, friends and family. It wasn't until after a four-year stint in the Navy, working at the American Red Cross and owning a stained glass window business that Schantz realized his passion was cooking. But when he made the leap to start his first catering and restaurant business about a decade ago, he never could have imagined where it would take him.
Over the years, he's cooked for many big film crews that passed through town and got the opportunity to serve Robert Downey Jr., Robert DuVall, Francis Ford Coppola and many others.
"I did (Coppola's) brother's wedding. His brother is August Coppola, Nicholas Cage's father. Nicholas wasn't there, but I did a pig for him the next Easter."
Favorite dish: Tartar sauce
Why: "I love this sauce with fried shrimp. That's my favorite."
1 gallon of mayonnaise
2 1/2 ounces of dried dill
4 ounces of capers
2 ounces of caper juice
4 ounces of sweet relish
Mix all the ingredients together in a big bowl, and enjoy with your favorite seafood. Refrigerate any leftovers.
GERALD'S PIG & SHRIMP
Address: 1115 U.S. 80 E.
Hours: 11:30 a.m. to 10 p.m. seven days a week until Labor Day