Lowcountry small plates
under the live oaks.

Thunderbolt white shrimp, Anson Mills coarse grits, tasso gravy, scallion. Marcus’s mother’s recipe, adjusted slightly over five years.

Georgia blue crab, Old Bay, jalapeño remoulade. Fried crisp. One cake per plate — order two, they go fast on a Friday.

Cornmeal-crusted, with whipped pimento cheese and pepper jelly. Grown at Savannah Community Gardens when in season.

Rich cream base, blue crab roe, a pour of dry sherry. Small cup to start or a bowl alongside the bread. A Historic District classic.

Day-boat flounder from the Savannah docks, sea island red peas, wilted collard greens, lemon-caper brown butter.

Low-and-slow over pecan wood, served with field peas and rice, hot sauce on the side. Takes most of the afternoon to make.

Smoked sausage and sweet potato, two poached eggs, jalapeño hollandaise. Sunday brunch staple since we added the service last spring.

Big split biscuits with country sausage gravy. Add a fried egg for $2. The table next to you probably has two orders.

Georgia peaches and muscadine grapes, oat-and-pecan topping, a scoop of Savannah Bee honey ice cream. Summer only — ask the server.

“The shrimp and grits at Little Oak is the reason we booked a second night in Savannah. Marcus came out to say hello and explained where everything on the plate was from. That’s the whole experience.”

“We walked over from Forsyth Park on a Sunday and the brunch was packed by 10:15. The Lowcountry hash with jalapeño hollandaise — I still think about it. Get there early.”

“Best deviled crab cake I’ve had in the Historic District, and I’ve lived here six years. The she-crab soup was poured tableside. Small menu, serious cooking.”