Halyards

Specialties

Halyards on St. Simons has been redefining Island Cuisine for 11 popular years. The Island’s unrivaled see-​and-​be-​seen dinner spot for locals who know and for coastal visitors who’ve heard that the Seared Tuna with a Plum Wine Reduction and the Prime N.Y. Strip with Soy Lime Butter will make your evening. That’s not to say you should skip the Creamy Blue Crab Bisque or the nightly specials. The atmosphere is casually elegant (coozy lounge furniture in the courtyard and under the awning), the welcome warm (usually by name), the service crisp and attentive, the wine cellar vast (7 Wine Spectator Awards) and the comfortable bar hip and hopping. The menu is the brilliant handiwork of Chef/​Owner Dave Snyder that changes seasonally and is bold, creative and gloriously rewarding. To be sure you’re pleased, Dave roams the front of the house for comments when he’s not out fishing for your dinner. As you would expect at a restaurant of Halyards’ caliber, reservations are a good idea.

History

Established in 2000.

Following owner Dave Snyder’s vision, Halyards continues to fulfill his dream and passion of providing delicious food with great service. After cooking through high school and college, attending the New England Culinary Institute, and working in NYC, Dave decided to open Halyards. The community of St Simons has supported Halyards as the see and be seen restaurant where local fish and produce create wonderful experiences.

Meet the Business Owner

Dave S.

Business Owner

Dave’s experience dates back to high school and college at the University of Georgia. After Athens, he graduated from the New England Culinary Institute in Vermont then moved to New York City to learn valuable experience. «I was lucky enough to work for some great chefs who pride themselves on training the next generation of chefs.» His teachers included Michael Romano at Union Square Café, Erik Maillard at The Mark Hotel, and John DiLeo at Zoe. After almost five years in New York, he headed to the South.

He was the chef at Azalea in Atlanta before joining J Mac Mason at J Mac’s Restaurant on St. Simons. «J. Mac and the locals taught me a great deal about appreciating personal time and finding more of it.»

His goal is to develop to expand into a family of restaurants. «By maintaining a level of professionalism that pays attention to detail, our obtained daily goals will help us to achieve our long term goal,» he explains, «which is to set a standard for hospitality in the community.»