MIDTOWN. Named for a diminutive grandmother, this popular eatery offers relaxed atmosphere and classic Italian fare. Main courses include specialties like chicken or veal parmesan, a grilled NY strip, garlicky shrimp scampi, and more than fifteen pasta offerings, which come with breadsticks and a side salad. Hearty subs, pizzas, and panini (lunch only) are available as well. Wines are presented by the glass or by the bottle.

HISTORIC DISTRICT. Eager for good food and a variety of choices? This comfortable Italian eatery can set you up in style. Sure, the food is Old World, but the welcome is definitely Southern. Want a limoncello martini and a moment to chill outside? Done. Craving a cannoli and an espresso? Easy. How about a flavor-packed bowl of pasta (like penne vodka) or shrimp fra diavolo (it <i>is</i> Savannah, after all)? They can handle that too. And they do, with a ready smile and an easygoing attitude.

HISTORIC DISTRICT. Housed in old fire station building, this quirky dining room sports jungle-themed wall murals. But don't let the colorful décor and noisy atmosphere fool you ­ delightful, upscale cuisine and competent service keep the house full at this Italian favorite. In addition to a variety of flavorful pastas and exquisite meat and seafood dishes, the menu might include crispy calamari, duck Garibaldi or scored flounder with apricot glaze.

HISTORIC DISTRICT. A former department store building now hosts the city's finest Italian restaurant. In fact, it's one of the top ten Italian restaurants in the US, according to "USA Today." Delectable pasta dishes will have you agonizing over what to choose, and main courses include grilled gorgonzola-encrusted filet mignon, pan-seared monkfish, braised osso buco, and a grilled veal chop. The wine bar opens at 4pm, and a late-night weekend menu is served from 10:30pm-2am. Be sure to see the International Oasis Art Gallery upstairs and to take advantage of live jazz on Friday and Saturday nights.

HISTORIC DISTRICT. Dedicated to using local ingredients and crafting them into a reconsidered "Southern" cuisine that incorporates Continental techniques, Local 11 Ten opened in April, 2007, to a good amount of regional acclaim. Get an introduction with grilled Georgia quail or Sapelo Island clams that are jazzed up with chorizo, garlic, and peppers. From there, sample a roasted loin of venison, pan-roasted black grouper, prosciutto-wrapped rabbit loin with dried figs and pine nuts, or a locally-inspired bouillabaisse. Desserts exhibit the same lusciousness resulting from expert preparation and culinary simplicity.