Restaurant: The Warehouse Bar and Grille
Chef: Mike Vaudrin
Cuisine type: Americana
Restaurant bio: For 21 years, The Warehouse has been on the "50-yard line" of River Street, serving "the coldest beer in town."
Over the years, the menu has evolved to what could be considered sophisticated bar food.
Prior to becoming a hybrid bar/grill, it was an actual warehouse and storage space for the Candy Store.
Food was added to the bar about five years after opening on St. Patrick's Day in 1992.
Three years ago, they teamed up with Georgia microbrewery SweetWater.
Every patty served is now 100 percent Angus beef that is marinated overnight with Sweetwater 420. The bar rotates out 14 beers on tap, the majority of which are local and/or microbrews.
"We wanted to break the trend on River Street of seafood and such," said Mike Vaudrin, chef and general manager. "We wanted to just be an Americana bar with wings, hot dogs and burgers. We're not throwing frozen stuff on the grill back there. We take a lot of pride in what we do."
Live music: At sunset, The Warehouse transitions from a family-friendly lunch spot to a live music venue, all while maintaining a full menu with special late-night treats.
Local cover bands are the feature six to seven nights a week, but a variety of bands come through the small stage. There is never a cover charge.
Chef bio: Originally from California, Vaudrin transplanted to Savannah 11 years ago from Dallas for a three-month stint for a previous job, and never left.
He found The Warehouse (and later his wife in The Warehouse) and fell in love.
He brought a California style with him and has incorporated the fun West Coast burger style to the menu.
"We just try to have fun with the burgers," he said. "It makes all the difference when you enjoy what you're making."
Favorite dish: Hangover Burger
Why: "This burger fits into everything the bar is about," he said. "We sell a lot of beer. We're The Warehouse; we have the coldest beer in town. Throwing a burger in there at one in the morning ... is fun. The presentation is fun, too."
HANGOVER BURGER INGREDIENTS
100 percent Angus beef, marinated in Sweetwater 420 Pale Ale (overnight)
Lowry seasoning salt
Special warehouse seasoning
Green leaf lettuce
Address: 18 E. River St.
Kitchen hours: 11 a.m.-midnight Sunday-Thursday; 11-2 a.m. Friday-Saturday