Where does a chef eat?

Mir Ali, left, and me.

The upside to being a chef is that I can prepare nearly anything I would ever want to eat.

The downside is that, after a day – a long day – cooking for me is the last thing I want to do. Eating at home usually means PB&J, or take-out Chinese or almost anything that someone else will deliver.

That means I eat out a lot. And one of my favorite destinations is the funky, eclectic little beachside eatery on Tybee Island, GA – North Beach Grill.

Chef Mir Ali grew up loving his mother’s Indian food. Since becoming a full-time chef in 1998, Mir has developed a really international repertoire: French, Spanish, Middle Eastern, Indian and Caribbean. He’s passionate about his craft and digs deep to put out plates that are rich with flavor, stunning in appearance and definitely one-of-a-kind on this narrow strip of sand off the Savannah coast.

Seared tuna and seaweed salad.

A recent trip with a couple of friends found our table filled with dishes we had ordered and a rich tour of Mir’s creations he sent out for us. From jerk goat over greens to his signature seared tuna and seaweed salad – the plates and the flavors seemed endless. The jerk sauce here is the real deal: Spic and hot which lends a layer of distinction to whatever gets a marinate. The goat was killer, another dish of jerk pork with black beans and rice and pineapple cubes was the bomb.

Mir’s skill goes far beyond the islands but you’ve got to try his escovitch, a whole fried fish dish from Jamaica. His fried plantains with sweet and tangy fresh salsa is a great meal starter.

Duck confit, with mashed potatoes and broccolini.

I ordered Duck confit for my main course and couldn’t have been happier. The duck was tender and moist, the skin fatty and delicious. Sides of mashed potatoes and broccolini added color, texture and more layers of flavor. An appetizer of seared foie gras with sautéed mushrooms in veal jus was as decadent as you might expect – but I was sad when that last forkful was swallowed.

Daily specials.

Desserts are prepared off-site by a truly remarkable baker. Don’t be embarrassed to ask if Chef Mir has something special. By his own admission, he gets a charge from cooking for real food lovers.

The place is casual and probably best known by locals for its burgers, hot dogs and cold beer. Live music rocks the patio during season. There’s no pretense here. Daily special are on a dry erase board, which the server will gladly drag to your table for a better look.