Tabletops are crowded with platters of crispy and golden fried chicken and cornbread dressing, sweet potato souffle, black-eyed peas, okra gumbo, corn muffins and biscuits. The menu changes daily so regulars can have something different every day. Stop by and enjoy the special pleasure of a meal shared with neighbors and strangers.
Most Southern towns used to boast a boardinghouse where you could find a simple, quiet room and a community diner room that offered at least two hearty meals a day. Boardinghouse food was de rigueur daily fare for locals, among them young, working class laborers, schoolteachers, bankers, washerwomen and middle-class merchants alike.
In 1943, a young Sema Wilkes took over a boarding house in historic downtown Savannah. Her goal was modest: to make a living by providing comfortable lodging and homestyle Southern cooking served family style in the downstairs dining room. Mrs. Wilkes picked up where the previous proprietor left off, cultivating relationships with close by farm workers who dug sweet potatoes for her in the fall and shelled whippoorwhill peas in the summer.
Hours of Operation
Monday through Friday from 11 a.m. to 2 p.m.
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