When vegetarians dine out, they generally face hard choices: either opt for more rustic fare reminiscent of hippie days, or settle for bland salads.

But restaurateur Maureen Craig at Alligator Soul restaurant understands that just because one is a vegetarian doesn’t mean you lack a palate and an appreciation for fine food. While this charming and intimate restaurant in Savannah’s Historic District has some of the finest certified Angus beef and savory lamb dishes imaginable (not to mention seafood and other fine selections), Craig is proud to offer custom-craft chef-driven vegetarian entrees. And she has a good reason to do so: she’s been a vegetarian herself for the past 40 years.

The vegetarian entree at this dinner-only fine dining establishment is entitled “Veggies Fear Not.” Yes, there’s only one – because it changes every day. This tasting course entree varies depending on what fresh and local delicacies chef Christopher DiNello has found for that day. Freshness and quality, with an emphasis on organic and locally produced foods, drive the vegetarian dishes and, in fact, Alligator Soul’s entire menu.

A vegetarian diner should typically expect to be served that day’s creations in an array of different styles – a terrine, a paté and a quiche, for example. Whatever those selections are, they will be organic, in keeping with Craig’s vision for Alligator Soul. And the ingredients for both vegetarian and regular selections will also come from as close by as possible.

“The local foods movement is one of the most important factors in the shaping of our menu at Alligator Soul,” said Craig. “It strengthens the local economy, supports farmers and other producers of artisan foods like cheesemakers, sustains the health of the earth itself, and besides – food just tastes best when it’s consumed near where it was produced.”

Backing local foods goes beyond the garden. She pointed to the restaurant’s policy of using only Wild Caught Shrimp, Day Boat fish and the selection of Savannah Bee Company’s honeycomb along with cheeses from South Georgia’s Flat Creek Lodge in Swainsboro where the art of cheesemaking amoung other specialties is what they are known for; as proven with their award wining selections.