SavannahNOW restaurant critic Williams Seafood has been an institution in Savannah for 60 years, every since Tom Williams started selling fish and crabs on the side of the road in 1936. Then his wife, Leila, started making deviled crab and the business began to grow. It's still the place to find families of all sorts and sizes, every day of the week.
Many diners swear by the fried seafood here, but there's also steamed and broiled to enjoy.
The onion rings are good, although the breading tends to not stick. Crab legs were meaty and not overly salted, a problem at some restaurants. Flounder is available fried, broiled or stuffed with deviled crab. If you are looking for something not loaded with fat, the broiled flounder is a nice choice, particularly since it doesn't come floating in butter. A squeeze of lemon is about all the fancying up it needs.