Halyards Restaurant

Halyards Restaurant Restaurant Review:

Although Michigan native Dave Snyder doesn't think his restaurant is a Southern establishment, there are plenty of Southern touches. We still crave the boiled peanut succotash that graced a plate of grilled scallops some years back; now, field peas take center stage in that succotash. Local ingredients --- right down to locally produced olive oil --- shape this menu. Some of the fish may have been caught by Dave himself off his personal boat. Wild-caught Georgia shrimp appear most notably in the shrimp and grits, a low country specialty. Snyder also delights in offering local triggerfish, a most delectable swimmer with a mild, sweet flavor, and the flounder and grouper are part of area tradition as well. And despite Snyder's disclaimers, there's fried chicken. Meat-centric patrons will find several steaks to consider, and plenty of red wines to go with them. For dessert, ponder the banana bread pudding. The extensive wine list features many impressive icon Cabernets, but if you come for the seafood --- as will be the case --- you'll find plenty of fine white wines to pair with those dishes as well. The restaurant is comfortably contemporary, with a large bar that also serves as a spot for dining.