In need of a kid-friendly dinner spot, check out the list below to see some of our favorites!

  1. Tramici

Tramici is an Italian restaurant located in the heart of St. Simons wine a splendid wine list for mom and dad while also having plenty of choices for the kids! You will find kid-friendly Italian favorites like mozzarella sticks, spaghetti, fettuccine alfredo and cheese ravioli on the menu. The past part is everything on the kid’s menu is under $10!

Address75 Cinema Ln, Saint Simons Island, GA 31522

Phone(912) 634-2202




  1. Sal’s Neighborhood Pizzeria

Sal’s Neighborhood Pizzeria offers a family friendly atmosphere with American Italian cuisine with recipes that have been passed down from many generations. Kids can enjoy pizza, spaghetti, ravioli or some good old fashion chicken tenders. All for under $10

Address3415 Frederica Rd, Saint Simons Island, GA 31522

Phone(912) 268-2328



  1. Southern Soul

You can’t come to the deep south without enjoying some South Georgia bbq. Southern Soul offers family-style meals that will surely be kid-approved! Let the kids get a little messy with a slab of ribs or maybe share some chicken wings instead. If you have a craving for soul food, this is the place you will want to go!

Address2020 Demere Rd, Saint Simons Island, GA 31522

Phone(912) 638-7685



  1. The Half Shell

The Half Shell is a local seafood restaurant (obviously its seafood given the name!) They offer a wide variety of salads, sandwiches, and entrees for mom and dad and they offer fried shrimp, chicken fingers, and hamburgers for the kids!

Address504 Beach view Dr, Saint Simons Island, GA 31522

Phone(912) 268-4241


  1. Iguanas Seafood

Iguana’s is easily an island favorite! Their seafood is some of the best on the island. Kids can enjoy shrimp, fish bites, clam strips, or American classics like chicken fingers, or grilled cheese. The best part about Iguanas though is their complimentary soft-serve ice cream!

Address303 Mallery St, Saint Simons Island, GA 31522

Phone(912) 638-9650

from the kitchen of Guerry Norwood


1/8 teaspoon saffron threads
1 teaspoon warm water
3/4 cup mayonnaise
1 very small garlic clove (or 1/2 of a medium sized clove or 1/4 of a large clove)
1 teaspoon freshly squeezed lemon juice
Kosher salt
White pepper
Cooking Instructions:

1. In a small bowl, combine saffron threads and warm water.  Let hydrate for a minute or two (don’t discard the water afterwards).

2. Combine saffron threads (with water), mayo, garlic, lemon juice, a pinch of kosher salt and a pinch of white pepper.  Whisk a few minutes until well combined.  Season to taste with additional kosher salt and white pepper if needed.

3. Transfer to a clean bowl and serve.

by Guerry Norwood

Total Time: 35 minutes
Serves: 4


  • 4 lemons
  • 1 quart vegetable stock
  • 4  fresh bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 2 large egg yolks
  • 1 tablespoon chopped tarragon
  • 1  tablespoon Champagne vinegar
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 1 stick  unsalted butter, diced
  • 1 pound large Georgia shrimp, cleaned and deveined

What To Do
1. Let eggs and butter get to room temperature
2.  Cut 2 lemons in half, then quarter halves. In a medium pot, add lemons, stock, bay leaves, peppercorns, mustard seeds and celery seeds. Bring brine to a boil, then reduce to a simmer. Cover and cook about 30 minutes.

3.  Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks, tarragon and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl’s sides with a rubber spatula to ensure even cooking.

4.  Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt.

5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice.

6. Divide hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top. Serve with steamed asparagus or artichoke.


by Guerry Norwood

Crab Cake Ingredients

  • 16 ounces lump crab meat
  • 1/4 cup finely diced celery
  • 1/4 cup minced fresh chives
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1 1/4 cups panko (see notes) or fine dried bread crumbs
  • Saffron Aioli (recipe follows)
  • Fresh chives, rinsed and cut into 1-inch lengths


  1. Sort through crab and discard any bits of shell.
  2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well trying not to break up lump crab.. Add crab and 1/4 cup panko; stir gently just to mix.
  3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 6 to 8 cake. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
  4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Saffron Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Saffron Aioli Ingredients

  • Tiny pinch saffron threads, about 20 strands
  • 1 1/2 tablespoons warm water
  • 2 large egg yolks
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 3/4 cup “Georgia” extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper


In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic, and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may “break.”

Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.