Savoy Society

Savoy Society

There are a few Savannah staples that every local knows and loves. Great restaurants downtown and in surrounding areas convey the Savannah hospitality that tourists come from thousands of miles to feel.

Just as iconic are the watering holes that don’t pander to the faux Southern vibe that would make Savannah a microcosm of the Fried Green Tomatoes universe.

Edgy and long-standing, The Original Pinkie Masters is one of those neighborhood bars that has been serving drinks and originality to Savannahians and tourists alike for quite some time.

Even though it began as Savannah’s most loved dive bar, Pinkie Masters eventually branched into a beloved sandwich and late-night shop right next door: The Diplomat Luncheonette.

Steady success isn’t enough for some, especially when the desire is to push the envelope. That’s why, when I stopped by the group’s latest venture, Savoy Society, the team was about to finish setting up the revamped space. The doors officially opened to Savannah’s latest restaurant and trendy bar on Halloween night.

The concept takes the best of Pinkie’s and The Diplomat, combines them, and gives them a trend-setting upgrade. Though it did come as a surprise that the team behind the two joints were expanding again, the coolness and uniqueness of the Savoy was anything but unexpected.

Owner Joshua Holland is responsible for the food, and owner Matt Garappolo is heading the bar. The décor was designed by Adam Wordell and features a mixture of rattan, bold colors, one of a kind patterns, and original art from Winston Churchill’s granddaughter.

First and foremost as a restaurant, Savoy Society offers casual but insanely delicious food. The concept is to draw locals in after work for a perfectly crafted cocktail and entice them to stick around with a well thought-out and well prepared quick-serving menu.

While the crew was hustling to finish preparations before opening the doors, Garappolo took the time to talk about the menu with me.

“The whole idea is what you would want to eat after work. So, quick, easy shareable stuff,” Garappolo says. “We got a couple heavy-hitting sandwiches and we have meat and cheese plates, a veg plate, and a couple of salads. A bunch of shareable stuff like sliders and flatbreads.”

Shareable plates include Pickled Deviled Eggs with salty crispy prosciutto and fresh jalapeno, Octopus Tostadas featuring pickled onion and serrano, and Baja Ceviche Tostadas paired with creamy avocado and cotija cheese —which is just to start.

A Bread Plate, Charcuterie, and Cheese Plate are a few more of the showstoppers which grace the shareable portion of the menu.

If you want a something lighter to cap your happy hour, the salads section includes a Chopped Salad and a Curried Waldorf Chicken Salad. Although the Chopped Salad has everything you could want thrown on top of crisp greens, the warm notes of the Waldorf will hit all of your fall cravings.

Because the same genius as the Diplomat is behind this menu, you can expect a selection of sandwiches that are better than even your favorite deli. Patrons will find similar quality but all new recipes.

The Crispy Spam Slider is my first choice considering Spam is as nostalgic as it gets for some people. The Brisket has a twist with a slathering of hoisin mayo.

Sourdough Flatbreads are the closing section of the menu. Moroccan Spiced Beef, Smoked Salmon and Avocado, and the Seasonal Vegetable are the three variations patrons are offered.

Food is only a portion of the equation for Savoy. The bar and its bounty of well-rounded libations is the second part that sets the watering hole apart. There is beer on tap along with wine and several draft cocktails.

“It is super scratch-scratch-scratch cocktails, like nothing crazy. Just really good classics. A bunch of originals, then on the weekends we will do a brunch cocktail menu, so three to four different kinds of bloodies. We will do avocado margaritas,” Garappolo says.

The draft cocktails are fully original. The Chatham Artillery Punch is mixed with local yaupon tea, rye whiskey, Jamaican rum, cognac to smooth it all down, and bubbles to bring it all up.

The Modern Love is the smokier of batch due to smoked salt. The drink comes together with salty tequila, Campari, and pamplemousse. You will find over a dozen more craft variations on the bountiful menu.

The final portion of the equation, and the most important according to Garappolo, is the music. Garoppolo was kind enough to donate part of his own vinyl collection to sit behind the bar.

Surrounding the space is a plethora of mounted speakers and a custom-made station for a DJ.

“It is going to be all vinyl, all the music. An old TV console is the DJ station, and behind the bar we have old records too. So, we have DJs during the day on Saturday and Sunday, and we’ll probably do it Friday night as well,” he says.

Naturally, such a vivacious setting requires events. Brunch is just one of the events the Savoy will host.

Garappolo says that for the mid-day meal, “We will serve food from open to close and do brunch Saturday and Sunday. Brunch will be until three, so it’s going to be later. It’ll be Old Country Brunch and a mix of Mexican food, and then old country records.”

Garappolo has big plans for a Savannah staple, Happy Hour.

“We are going to do a really cool Happy Hour. We’re trying to get after-business happy hour so we’ll have discount food. We’ll gear more towards sours for Happy Hour. It will be daiquiris, pisco sours. Leaning towards lighter, brighter cocktails,” Garappolo elaborates.

Follow Savoy on Instagram or just stop by to learn more about the plethora of events the restaurant will have.

 

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Savannah’s Most Loved Food Family – Big Bon – Expands To Bagels

Savannah’s Most Loved Food Family – Big Bon – Expands To Bagels

A BODEGA is a small grocery store, a place where you can stop in grab beer, wine, and snacks in a pinch.

Now Bodega means a small local storefront that turns out woodfire bagels right here in our town.

The Big Bon family started out with a truck and a dream, albeit a truck with a large wood fire pizza oven on the back. Most locals have devoured Big Bon Pizza’s pizza at various locations around town, wherever Big Bon had parked its oven.

Kay Heritage and her daughter Anna started their adventure with Big Bon Pizza in 2016. A speedy success, the duo decided to expand their woodfire resume to include bagels with the opening of Big Bon Bodega at the beginning of April.

They also added a new team member to the family, Charlotte Masters, Creative Director. The result is the cumulation of the Heritage’s southern Korean roots and Masters’ well deserved art degree into the newest spot that locals are flocking to.

“The purpose of Big Bon is to equip our young team members with business and life skills. And as Big Bon Pizza team started to grow in numbers, we needed a home base where we can expand our purpose and to connect with our community closer in a permanent structure. Big Bon Pizza will continually remain intentionally mobile and do wood fired bagels at the Bodega,” Masters says.

Though the on-the-go pizza oven is incredibly convenient and accessible, for food this delicious, brick and mortar is the best thing that could happen for customers. It’s not often you find the Big Bon mobile oven without a line three bumpers down, so it’s great for patrons to have a place to sit down for a solid meal without standing in the street.

Going out on a limb, I’ll assume that everyone has at least tasted the delicious pizza pies that Big Bon has been pumping out for the last few years. But if you thought those slices of heaven were great, just wait until you see what else they have in store.

Masters and the crew are pumping out bagel sandwiches that will make you rethink everything you thought you knew about the doughy circles of deliciousness.

“Our bagel recipe is inspired by Montreal style wood fired bagels. The recipe is based from our great friends in DC area, Call Your Mother Deli, they were so generous to share their recipe. We brought it home and tested and refined it with the help from friends at Mate Factor. We wanted to make our bagels truly unique by using local raw honey and molasses in our dough and boiling water,” Masters says.

I was able to grab a few bagels although the first week Bodega opened they maintained a line around the block. Don’t be scared by the crowds—they’re there for a reason.

The expansion of a pizza company into bagels may seem odd, but once you have one of these little halos of yeasty perfection, you’ll understand why the owners decided to move in that direction.

The best part about Bodega’s artisan bagels is the light finish of smoke that is imparted through it’s cook in the big woodfire pizza oven that sits in corner. That’s something you don’t normally get with a bagel, and, let me tell you, the charry chew of a smoky bagel was something that I didn’t know I needed.

Obviously the options for what you can order are endless—you can get a plain bagel, a bagel with a smear, a dozen, or a bagel sandwich. And let me be the first to tell you that these bagel sandwiches aren’t like anything you’ve had before.

The thought that went into each and every option is clearly tasted with every bite. I would say there’s something for everybody, but not everybody can take the flavor bombs that Bodega is pumping out of their woodfire cannon.

Patrons have the option to buy a single bagel, a half dozen, a baker’s dozen, or—in my opinion the best way order a bagel—as a sandwich.
After looking at the menu, I couldn’t be swayed from ordering the Spicy Mama. I would recommend getting it on a sesame bagel, but any of the artisanal bagel options work perfectly.

Fork tender pork bulgogi, Korean style barbeque meat, sits in the middle of the sliced and toasted bagel along with crunchy peanut slaw and a gooey, fiery kimchi cream cheese. The finished sandwich encompasses all flavors: salty, sweet, sour, bitter, and ultra savory umami.

The kimchi—a staple Korean dish made by fermenting vegetables with spices—is a “nod to Kay’s heritage, pun intended, we will be featuring Kay’s family Kimchi recipe in jars for sale at the Bodega.” Masters confessed when I inquired as to the origin of the store’s special recipes.

On the sandwich list you will also find The Donna—a turkey, avocado, and bacon option, which tastes perfect on an everything bagel.

On the more classic bagel shop side of the menu you will find the Lox and Schmear. It is a hearty dish created with delicate smoked salmon, sharp red onion, cucumber, arugula, and house made lemon caper cream cheese.

The Veggie meets all the needs of non-meat eaters. This sandwich features vibrant pickled purple beets layered with sprouts, radishes, and spiced walnuts. In the place of cream cheese, hummus is slathered on.

I will encourage everyone to try multiple options because each sandwich has its own unique flavor profile and each is worth tasting.
As I mentioned at the start of this thing, the new store, or bodega, goes way beyond bagels.

Masters explains, “Bodega itself will house not only delicious wood fired bagels, sandwiches, and yum-yums, but also featuring local specialty foods like Libbie Summer’s Yum Yum Smile Shop products, and Hale tea, healthy pick up snacks and local craft beer and wine. The Big Bon team wanted to have more than just a bagel shop, from the start so we designed our small space to be thoughtful and transformative so we can open it up at night to host local creatives and special pop up dinners.”

Original article is here

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

HAVE YOU ever had famous cake pops? I have and I am never going back.

Unfortunately for me, I did not discover the professional (and television worthy) cake pops of Sweet Whimsy Shop until this year. I assure you, I have eaten my weight in cake balls to make up for lost time.

As a licensed cottage bakery, Sweet Whimsy Shop has been providing the Savannah area with unique and artful cake pops for some time and eventually made a star studded appearance on The Late Late Show. Impressively, Sweet Whimsy’s TV debut happened only three short years after opening shop doors.

Owner and master creator Becca Aronowitz quit her full time job as a middle school teacher in 2012 to begin her journey as a bakery owner. Her background in art has served her well.

“I’ve always loved creating, in any form, and I think I identify more as an artist or maker, than a baker specifically. I began taking after school art classes as a 7 year old. I have degrees in art education, and I was an art teacher for several years,” she explains.

The result is a bakery that focuses on ensuring each resulting product is a work of art. As far as cake pop art goes, she’s Andy Warhol.

Aronowitz takes the time to hand sculpt each and every cake popsicle before decorating them by hand. The attentive attention to detail is what sets her art on a stick aside from all other cake pop makers around the lowcountry. Each finished contoured, compact cake is worthy of the Louvre.

To create the luscious lollipops, Aronowitz mixes the perfect ratio of tender, moist cake with homemade frosting.

“I’ve always been committed to using scratch-baked cake & frosting for my cake pops. Many cake pop makers use boxed mixes and canned frosting, but I believe my creations should taste as good as they look, and if you’re going to make something as labor-intensive as a cake pop, shouldn’t it be worth consuming?” Aronowitz elaborates.

Using the correct amount of cake and frosting is extremely important. Too little frosting and the cake pop will be dry, crumbly, and difficult to shape; too much frosting and the resulting goodies will be overly sweet and taste only of icing.

Sweet Whimsy Shop has it down to a science. Every single lolli has a tender, slightly moist center that reveals itself upon chomping down on the crunchy outer shell of the treat. The cake itself melts in your mouth, allowing the flavoring of the pop to flood your palate.

After the cake and frosting is mixed, Aronowitz portions out each ball of cake. Then the cake ball is individually hand sculpted before being dipped into a chocolate shell.

I ask Aronowitz how she comes up with each inspired design, and she tells me, “Most of my ideas and designs are created in response to client requests. Sometimes a client will present a photo of a cake pop design she’d like reproduced. If that’s the case, and it’s not one of my designs, I try to customize it to avoid copying and I credit the original creator whenever they can be identified. Sometimes the client has a theme or general vision, and I try to create a cake pop collection that will coordinate with the theme, or realize the vision.”

For my set of cake pops, I asked that she make anything she felt like making. Aronowitz designed and delivered the cutest set of avocado, llama, taco, and cactus cake pops. The avocados are the newest addition to Sweet Whimsey’s portfolio.

Past designs have included anything from a thanksgiving turkey to taxi cab. I even found cake designed to look like a margarita glass on her website.
Inside each of my personal pops were the shop’s signature flavors, Yummy Vanilla Cake and Decadent Chocolate. Aronowitz told me that the vanilla and chocolate are the most popular flavors. The chocolate was my personal favorite.

Customers have the choice for a mix-in of sprinkles or candy into their design. Kiddie Party Mix is a vanilla cake with rainbow sprinkles layered in and the Chocolate Rainbow Explosion features chocolate cake with rainbow sprinkles.

Reese’s peanut butter cups fill the Vanilla Reese’s and the Double Chocolate Peanut Butter includes chocolate with peanut butter and mini chocolate chips. My next order will definitely test out one of the Reese’s inspired creations.

I ask Aronowitz if Sweet Whimsy offers any other special flavors. “I also offer seasonal flavors, like Green Velvet for St. Patrick’s Day. During September, October, and November, I offer Pumpkin Spice. It’s made with real pumpkin and spices like cinnamon and nutmeg, and it’s so good! Cozy Gingerbread was introduced this winter, after a test-taste vote during one of my pop-ups in November. I can also do custom flavors, like the Blonde Velvet I made for a friend’s wedding. It’s a red velvet recipe but made without the dye; I like it better that way!”

Sweet Whimsy Shop is constantly designing and creating, like any true committed artist. The success of the cottage shop has pushed Aronowitz to expand to other mediums.

“Cake pops are still the majority of what I make, but I am slowly expanding to include other small, very cute treats. The focus will always be on edible art that is whimsical, created with precision, and great-tasting. I have figured out how to do that very well with cake pops, but the vision extends further,” she says.
To be expected, just as much detail and finesse into all of her new treats and flavors.

If you take a peek at her instagram, @sweetwhimseyshop, you will find chocolate covered Oreos (with decorations of course), rice crispy pops, and many other brilliantly designed and decorated confections.

Original article is here.

JThomas Kitchen

JThomas Kitchen

DURING MY four year college tenure, my course load required completion of a marketing class.

One of the important principles of marketing is to never rely on word of mouth, instead opt for instituting a marketing plan. And while as a business owner that very well may be true, as a food writer nothing can be further than the truth.

Word of mouth is something that I follow and trust (especially in Savannah where most news worth hearing travels fastest that way). If you do not have the love of your town and locals are not talking about your food, then you shouldn’t be reading about it.

When I have multiple people go out of their way to tell me about a place that they love to frequent, I instantly add that restaurant to my list of places to share.

JThomas Kitchen is one of those stores that locals kept bringing up, so I decided to head down to the location myself and find out what all the fuss was about. Owner and Chef Joshua Thomas was kind enough to tell me his story and of how JThomas came to grace our Southern town.

His culinary journey began in Savannah, where he was born and raised, working with his dad at a local restaurant. He spent a lot of time in many Savannah restaurants before receiving his own classical training through culinary school.

Chef Thomas plating chicken and waffles

“I said this is what I want to do, so I went to Johnson & Wales and got a bachelors degree. I hopped around and worked for some really great chefs that have taught me alot,” Chef Thomas gladly told me.

When he returned to Savannah, Chef Thomas furthered his career and opened his highly successful catering business—JThomas Catering & Events. Eventually, as space become available, Chef Thomas decided to expand his business to include a lunch counter with soups, salads, and sandwiches.

It was no surprise that lunch service was a huge success, so Chef Thomas expanded again, and now his business includes a restaurant with dinner service.

So how does a Chef approach his dinner menu after running a successful catering business for so long? Chef Thomas explained it to me without hesitation:

“Our menu is kinda fun, what we have done is taken simple food and made it really good.”

Everything I ate during my visit was just that, extremely well executed dishes by an expert hand. Chef Thomas wasn’t wrong either—the menu is really fun.

Although Chef Thomas’ approach is simple, his menu has something for everyone. He elaborated, “You can come in for dinner and get anything from bolognese to a hamburger, but we are doing it the old school way by grinding the meat, seasoning it and patting it. We make the pasta, make the sauce, and using the classical french techniques that we were taught in school.”

chicken and waffles with cream

I insist that you go straight for the Chicken ‘In’ Waffles. Chef Thomas offers guests his take on classic Chicken and Waffles dish by putting the chicken inside of the waffle.

Brined and sous-vide chicken is flash fried in waffle batter then served floating on a cloud of whipped maple syrup that has the consistency of marshmallow fluff. To round out the flavor, the dish is finished with a smoked paprika oil.

You will be satisfied with any main course that you pick, so try one and come back another day to try something different.

The Braised Beef Shoulder is slow roasted for two full days before arriving at your table. You could look at the tender hunk of meat and it would fall apart.

The beef tastes of nostalgia from your mother’s slow cooker, yet is refined with a slathering of sticky sweet root beer syrup and foundation of silky whipped potatoes. Scattered about, your fork will find an array of roasted vegetables like green beans, carrots, and potatoes, just like you would find at the bottom of any home cooked roast.

Red Snapper was the Fresh Catch the day I stopped in for my meal. To ensure the filet of fresh fish is served with an extra crispy skin the kitchen removes its skin then hard sears the filet at a very high heat, which creates its crunchy outside.

Red Snapper ontop of a corn rissotto

Inside, the giant steak of red snapper remains juicy and delicate. The generous portion of fish is served resting on top of a hill of creamy risotto that is peppered with roasted corn. To finish the dish, a heaping pat of scampi butter is added to balance the lean fish on your palate with a little fat.

Chef Thomas recognized the desire of Savannah locals to find a good steak on the menu. He has include three essential cuts, a filet, new york strip, and a ribeye.

The USDA Prime Beef Filet is served steak house style, sizzling hot with just the right amount of butter resting on top. Unlike many steak houses, Chef Thomas takes the time to well season his steak which adds to the steak’s crust which is created through proper cooking techniques. My favorite part of the dish was his use of an extremely unique black cherry demi-glace that was deeply rich.

You get a choice of Chop House sides with each steak. Every single option includes the same finesse used for all of Chef Thomas’ creations including Gouda Mac and Cheese. Need I say more?

Dessert may be the hardest thing to choose. The rows of baked goods behind the store’s glass display cabinet that sits in the dining room is staggering. Cookies, cakes, and bars are just a fraction of the items you will find on JThomas Kitchen’s overflowing bakery counter.

Beyond the food, the most impressive aspect of my visit was watching Chef Thomas interact with the influx of patrons that called him by name, all while he was cooking in a busy kitchen.

Watching Chef Thomas greet so many patrons as if they are old friends confirmed that everything I had heard was true, and it screamed Southern hospitality. I promise my confirmation had nothing to do with the enormous amount of food I devoured.

Original article is here.

Savannah’s one stop shop for all things brewed:

Savannah’s one stop shop for all things brewed:

THERE IS now a one stop shop for all things brewed: coffee, tea, kombucha, cider, and more importantly beer and wine.

In the thick of an up and coming part of town, the new restaurant and beer garden Brewed SAV sits right off Habersham near 34th.

The casual destination for locals is the creation of Douglas Galloway and Amy Livingood. The two came together through a mutual love of craft beer after meeting at the Savannah Climbing CoOp.

If you stop by the brick building on a breezy March Saturday afternoon, like I did last week, an ice cold frothy beer straight from the tap is a must.

Livingood is the expert on the offerings of Brewed Brews so I will let her explain what is available from their taps.

“We have 16 craft regional taps, but started our launch with all Georgia craft beer. Georgia was the last state to change brewery laws to allow breweries to sell directly out of their tap room,” she says.

That development is a game changer in that it allows breweries the revenue in house to experiment and grow.

“Georgia’s beer scene is a new frontier after the law changes, and we expect a lot of awesome new ones to open in the near future!” she says.

I am a fan of darker, more robust beers so I went for the Arches Brick & Maple, a nutty caramel brown ale. The list has something for everyone—IPAs, sours, stouts, lagers, and more.

For true Southerners, good iced cold tea is just as important on a hot afternoon as is having a cold one. Keeping with the brewed theme, and paying homage to our Southern town, Brewed Brews recognized that including the leafy steeped drink was a must. Just as much thought was put into the selection of teas, the same care was taken in selecting the keg behind each tap.

Livingood explained the selection to me.

“We met John Arnold from Hale Tea Company through James Spano after picking out our coffee roast. I wasn’t into tea until I moved to Savannah where I realized why everyone craves an ice cold tea on a hot afternoon,” she says.

“I trust James Spano’s taste and immediately found perfect loose leaf teas to create long process toddy teas, and it’s become one of the more surprising and creative parts of Brewed that we hope to continue to build on as summer approaches.”

Finally, the drink menu has a wide selection of coffee concoctions: The most important drink of the morning, especially when you have had too many libations.

The Hot Toddy is unique to Brewed SAV, and as told by Livingood, “I discovered concentrated iced toddy coffee in college when I was trying to maximize my ability to study and work at the same time.”

As for the coffee itself, the menu uses locally roasted Cup to Cup coffee, and the blend of coffee used by the store is dubbed Camp Coffee.

“When we started looking for a local roaster to partner with,” Livingood told me, “we fell in love with Cup to Cup’s earthy and chocolate note small batch roasts and I perfected our ‘camp coffee’ on one of our many 6+ hour road trips to climb in Chattanooga where I would wake everyone up the next day to a kick in the pants cold brew coffee to help us all hike as fast as possible and send all the routes and still have energy for a beer around the campfire after.”

If you sit too long throwing back drinks and watching soccer on their big screens, you will definitely want to order some snacks.

Go for the Obatzda Spread which is served with Auspicious Bakery pretzel crackers. Obatzda is a Bavarian dish made by combining multiple cheeses and spices. Brewed Brews makes theirs with brie and paprika (because paprika makes anything taste amazing). You will be tempted to shovel this dip into your mouth by the spoonful.

Do not expect to find just a few simple bar snacks. According to Livingood, “Our menu falls in line with German beer hall offerings. We have cheese spreads, cheese and meat boards, and are getting our pretzel crackers, country loafs, and focaccia from Auspicious Baking Company. A crowd favorite this first week has been our pimento cheese spread that we offer with pretzel crackers from Auspicious or as our ‘Hard Working Lunch’ special as a no crust sandwich paired with a Coors Banquet. The pimento recipe is a family recipe from the Matthews that Smith was kind enough to share with us.”

The Hard Working Lunch is a hand-cut, round white bread sandwich jammed with Southern pimento cheese and a vine ripe slice of red tomato. To wash it down, the tray of food is served with a tallboy Coors Banquet Beer.

Every baked item within the four walls is baked by Auspicious, which means you will find a large assortment of expertly baked pastries at all times in the pastry case.

I couldn’t resist taking home a Nutella filled Poptart home to have a treat for later.

Even if you don’t need an excuse to go sit at Savannah’s newest casual local beer house, at any time you can find a fun event or great game being hosted by the team at Brewed Brews.

A Review of Savannah’s Newest Teahouse: La Petite Abeilles

A Review of Savannah’s Newest Teahouse: La Petite Abeilles

Hospitality is one of the major qualities that defines being Southern. For many of us, anytime we host a guest we immediately offer them a glass of iced tea or some warm food. The same applies when we are guests in our another Southerner’s abode.

When I heard about the concept of a new tea house in Savannah, La Petite Abeilles, I thought the restaurant would be nothing short of a perfect fit in our town.

Chef and Owner Mia Guerin opened the doors to her home and La Petite Abeilles only a few short weeks ago. The Teahouse and restaurant sits within the walls of a classic and beautiful historic Victorian home on Barnard Street.

Guerin is doing the Southern thing and offering her guests the opportunity to sit on her wraparound porch and drink some tea. She relocated to Savannah from San Diego because her daughter began studying at SCAD. Before her short-lived move to San Diego, Guerin operated Miss Guerin’s Tea House and a full size bakery in Mesa, Arizona.

As for the name, Guerin explains why coming up with that was the easy part:“My dad is French. Growing up there were three daughters, and my dad used to sing that to us, La Petite Abeilles — the little bees. It is actually spelled incorrectly…but my dad used to sing the La, so it is personal.”

The menu of La Petite Abeilles pays homage to parts of Guerin’s menu at Miss Guerin’s Tea House while incorporating new creations as well.

Guerin explains how she approached creating her new menu as college English major: “Jane Austen is one of my favorite authors, so you will see there is Jane Austen characters within the menu. Everybody who is not from Jane Austen is either one of my kids or one of my nieces or nephews.”

As Guerin puts it, almost every single item available is made in house. She says “there are very few cans, tomatoes and beans I think we have in cans.”

To properly execute each dish, Guerin hired two Chefs that just graduated from The Virginia College, Tyler and Maddie. Every single baked good used by the restaurant is baked in their kitchen, even the sliced bread.

I asked Guerin where she sourced some of her local ingredients and her response doesn’t disappoint: “We use all fresh herbs, and I grow those here. From the rosemary, thyme, sage, mint, and pretty much everything. Tyler will walkout with a pair of sissies to clip the rosemary for his rosemary bread”.

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My husband and I went to try the brunch menu. He spotted the Grand Mariner Stuffed French Toast and could not resist. The menu offers more than just brunch or tea—lunch is available as well.

Four thick-cut triangles of toast are dunked in an egg wash before being seared to a golden brown, artfully arranged on a delicate plate, and finished with strawberries and a citrusy Grand Marnier infused cream.

The finished flavor is that of a classic French toast with grown-up kick of orange liqueur. On the side comes crispy fried bacon, the ideal kick of savory, salty seasoning to balance the overall sweetness of the dish.

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I ordered the Emma’s Breakfast, a plate of vegetable-jammed crustless quiche, rosemary roasted potatoes, and a warm scone. The vegetable to egg ratio in the quiche was mind-boggling, as it takes a skilled chef to be able to fill a quiche with so many items yet be able to keep the eggs from falling apart once baked. And although brimming with fresh vegetables, the eggs remained perfectly cooked and delicate.

As for what patrons have ordered the most, “quiche has been the number one thing, and it was the number one thing from before. It has three different types of cheese in it and it is veggie,” Guerin tells me.

Sarah’s Belgian Waffle was my husband’s second choice breakfast, and we decided to go for it too. For this creation you get a plate-sized airy waffle topped with your pick of candied pecans and maple syrup or a berry sauce and whipped cream.

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He opted for the candied pecan version, due partially because of the Southern in him, and it did not disappoint. The sprinkling of crunchy roasted pecans added the right amount to texture to the weightless waffle.

To partake in one of La Petite’s Afternoon Tea Luncheons, you must make a reservation in advance. There are seven available options in meals to devour with your tea. The tricky part is deciding the tea to drink, because La Petite offers over fifty different varieties of tea.

Guerin hand-selected the various tea options through her worldly travels. “I really was fortunate that I got to go to Africa and all these places to got to tea farms and see how it is rolled, how it is made, how it smoked, how it is dried,” she explains as we sit in the ornate dining room of her Victorian.

High Tea Service is available from 4-6 p.m., by reservation only. The service is enough for two people and comes with a choice of two teas and various delectables; including scones, puff pastries, bruschetta, and a crostino.

The final trick up Guerin’s sleeve is her catering skills. La Petite has not limited itself to breakfast, lunch, and tea service, but also offer locals catering options.

And even if you are not catering a big party, this holiday season the store is opening up its baking services to fill any holiday baking goods.

In fact while I was there, I took home a mini pumpkin loaf painted with chocolate, an ideal treat for any holiday table.

Original article can be found here.

A cake tasting with The Topiary Cake Design

A cake tasting with The Topiary Cake Design

While attending a specialty-coursed dinner at Cotton and Rye a few short weeks ago, I found myself sitting at a table with several foodie strangers.

As the night progressed and the alcohol flowed, those strangers quickly turned into acquaintances through our shared love of food and baking. We bantered back and forth, over food and about food, and the conversation quickly changed to baking as I learned more about my neighbor, Calley Sholder, the owner and baker of The Topiary Cake Design.

It was brought to my attention that the seating arrangement was intentional. Cotton and Rye’s Chef Zach Shultz and his girlfriend Caroline Bradley think highly of Sholder’s baking skills and arranged the meeting.

As an at-home baker of many years, I was quick to take the opportunity to write about a fellow baker since I know just how difficult it is to be successful in the oven.

Chef Shultz and Bradley were correct, The Topiary creates utterly delectable yet beautifully layered cakes — two qualities that are so often not found together when purchasing a cake for a special occasion.

It is extremely difficult to maintain the moistness of a layered cake without compromising its design, because the more moist the cake, the less sturdy the finish will be.

Sholder began her cake journey after moving down to Savannah from Rhode Island. She struggled for several months to find a job with any local bakeries, so Sholder did the brave thing and started her own.

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It was divine intervention that made Sholder take her first step, and as she put it “I finally got a catering job, but it made me realize that I wanted to focus strictly on specialty cakes. In 2018, the Topiary Cake Design was born.”

My favorite flavor of The Topiary was The Corn Field Cake. A cake that is completely original and nothing like a cake that I have tasted before. I enjoy seeing and tasting unique flavor combinations that bakers come up with, partially because it inspires my own baking.

The flavor combination and recipe is Sholder’s own creation. She proudly told me the story behind the cake: “In high school, I had my own cupcake business. My sister and I were experimenting with unique flavors. Because we were living in the south in Mobile Alabama, we thought why not do a cornbread inspired cake?,” she recalls.

“We wanted to make sure that the cake was not as coarse and dense. It still had to have that lightness that all cakes have…I would honestly say this is my specialty.”

A cornmeal and flour mixture is used to create the delicate cake that taste like a distant cousin to sweet Southern cornbread. In between each layer you will find tart raspberry compote and a hot (as in spicy) honey buttercream. The hot honey is created by cooking red peppers into the honey.

Although Sholder described the cake as rustic, while I was eating a slice, I have to disagree. The overall finish and flavor of the cake is a culinary dream, completely balanced without being oversweet. I would describe the cake as sophisticated yet southern.

Another fruity favorite is the Blackberry Chip, a super moist blackberry cake created with fresh seeded blackberries, vanilla, and chocolate chips. Each layer of vibrant violet cake is filled with silky smooth vanilla Italian buttercream.

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Sholder explained the origin of her unique layered treat: “My blackberry chip is a play on Black Raspberry Chip from Graeter’s Ice Cream in Cincinnati, Ohio. As a kid, I would always get their ice cream and that flavor was by far my favorite. I decided to use blackberries instead of black raspberry to put a slight twist on it.” Adding a slight twist to things seems to be The Topiary’s calling card.

All of the frosting slathered onto every cake is created using the same method. Sholderd told me, “I make Italian style buttercream which means you cook sugar and water on the stove to make syrup, then whip it into egg whites. Once it is cooled you add your butter. Even though this technique takes the longest amount of time, it is better than any other frosting you will taste…It is not overly sweet but so silky smooth!”

The Cookie Dough Cake is one that I am certain will appeal to everyone alike. Sholder browns butter before adding it to the cake batter, creating a brown butter cake. This takes a typical vanilla cake base to the next level by adding an extra note of taste, which is reminiscent of the deep butterscotch flavor found in the base of a chocolate chip cookie.

Sholder doesn’t stop there — she adds even more cookie flavor with a hearty layer of eggless cookie dough jammed in between each cake round. The final addition is her classic vanilla Italian buttercream.

The most modern flavor was The Creme Brûlée Cake. Soft white cake is seasoned with a wisp of fresh vanilla bean. The use of vanilla bean creates a more floral experience of vanilla flavor than just using extract alone.

Sticky homemade caramel is painted onto each cake before it is filled with airy vanilla bean buttercream. The moistness of this cake is created with the use of lots of sour cream and butter.

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Finally, the last cake slice I ate was The Chocolate Lover, my all time favorite traditional cake flavor. Like all of the cakes I tasted, this one was as moist as the last. Light layers of deeply flavored chocolate cake are layered with rich chocolate buttercream.

Although this cake is a take on a classic flavor, the overall finish was far from a classic chocolate celebration cake; this was moist and had the correct balance of chocolate.

The Topiary is not just limited to cakes, they also offer cake pops and plan on expanding to more desserts in the future. Sholder even mentioned the desire to expand into ice cream creation.

Original article can be found here.

Why Rhett has become my favorite new Savannah restaurant

Why Rhett has become my favorite new Savannah restaurant

River Street has commonly been a place many locals avoid because of the saturation of tourists. And though most locals love what tourism brings to the community, they love their own local watering holes more. 

Many days it seems as though there are more new buildings popping up than tourists roaming the streets of the Historic District. So it never comes as a surprise to see a shiny new hotel joining the ranks among the others in town.

A true surprise is to find a delicious new restaurant nestled inside one of the many downtown vacation spots, especially one that sits near River Street and will quickly become a new favorite for many locals.

Rhett, on the lower floor of The Alida Hotel, opened its facing doors only a few short weeks ago. Although there has been no official press release, the word has been that many locals already adore the beautiful restaurant. 

Director of Restaurant and Bars Arthur Sertorio sat down to chat with me before my meal, and explained the menu: “It is a pretty simple menu, it does not have that much selection but we really focus on the quality of the ingredients. All of the ingredients we get we get them from local vendors, and we are pretty proud of that. On top of that we make everything from scratch.”

The House Made Ricotta is a dish I have not stopped speaking about since the day I visited. In fact, I went back a second time to eat it before this article ran. 

Upon your first bite you can taste the care that was placed into creating this dish. ”We make our ricotta from scratch. We press and we filter the cheese, we add some Georgia olive oil, and some za’atar spices to it,” Sertorio elaborated as we chatted. 

Creamy is an insufficient term to describe the texture of the delicate homemade cheese. The delicate cheese gives way to the fresh grain flavor of the bread, resulting in a bite that taste as though you are sitting on the porch of a farmhouse.

Just as gentle as the cheese is the addition of za’atar seasoning—the appropriate amount is used so it does not overwhelm the flavors of the cheese and bread.

Luckily for patrons, the ricotta is featured on the menu two ways—for breakfast and as a starter. You can try this amazing dish no matter the time of day, and for breakfast you can expect the addition of seasonal fruit preserves. 

The Fried Cauliflower is Rhett’s homage to the south’s love of fried food, by elevating the fried dish through balance of flavors. The dish almost does not taste fried, but we Southerners can spot any fried dish from a mile away.

Sertorio summed up the dish perfectly: “We wanted to add something that is a little more refined. We have a cauliflower puree on the bottom and we add a lot of zest of lemon to fight the fatness of the dish.” You will also find a showering of briny fried capers which gives you palate a jolt of salt with each bite. 

The final starter I devoured was Rhett’s take on macaroni and cheese, the Macaroni Gratin. As someone who has made and eaten a shipping container’s worth of the staple Southern side, I can state with confidence that Rhett’s version did not disappoint.

“We did a lighter version of it [macaroni and cheese]. The Monet cheese is like a bechamel sauce…we made it the french traditional way, super light, and we add flavor with the thyme bread crumbs on top,” Sertorio told me in explaining the starter. 

As for the pasta, which may be the best part of the plate, it is made in house without eggs. Which also helps reduce some of the decadence, resulting in a more balanced dish. 

My favorite part of the menu, besides the food, is the use of the term Supper to  describe the entrees available after 5 pm, it is a wonderful nod to the southern touches added to many of the dishes. 

For Supper I recommend you step out of your steak or fish comfort zone and try the Celery Root Dumpling. The menu describes the dish as “country captain” flavors, which actually means the dish includes a coconut curry butter, Fresno chilis, pistachios, apple, and fresh parsley.

The celery root inside of the dumpling, which is more southern than Asian, adds a nuttiness to the finished dish. And although there are a ton of ingredients, every single one has a place in the dish, working together as one but still distinguishable as an individual element. I would call this entree magical. 

The most Southern dish on the entire menu is the Roasted Pork, a large portion meat and three. Juicy herb crusted slices of roasted pork sit atop a Stone Mountain sized heap of roasted fingerling potatoes, fresh jalapeños, and tender fermented collard greens. A large sprinkling of boiled peanuts, a thick cut slab of bacon, and a beef sauce is used to finish the dish.

To ferment the collard greens featured in the entre, leftover whey from the process to make the ricotta is used. As for the sauce, Rhett attempts to waste very little and uses caramelized beef scraps to create the gravy. 

I have not forgotten about the most important part of any meal—the drink pairings. The wine list was created by Sertorio, and features a well rounded yet concise group of wines.

“We try to go on the origin of the grape, so if you are going for Pinot Grigio we usually try to get the Pinot Grigio from Italy,” Sertorio told me. 

A homage to Savannah, the Savannah Smash is the cocktail on their list that I will order time and time again. Bourbon, rainwater Madeira, lemon, peach shrub, and a large bundle of fresh mint are combined to create the cocktail. The hint of peach is just enough to cut through the throat-grabbing flavor of the bourbon.

Original article can be found here.

The Grey Market

The Grey Market

IT WAS only last month that Netflix announced that its award-winning documentary series Chef’s Table would feature local Savannahian and prized chef Mashama Bailey and her business partner John O. Morisano.

The episode, premiering next year, is set to tell the story of how the two created the Savannah’s The Grey, and how Chef Bailey is the first African American woman nominated for and a finalist in the runnings for the James Beard Award for Best Chef: Southeast.

Chef Bailey ventured all the way down to Savannah from New York after connecting with Morisano, the brain behind the revamp of the old Greyhound bus station that now holds The Grey.

It goes without saying that The Grey and the team behind The Grey have helped put Savannah on the culinary map—finally! Chef Bailey showcases local ingredients and culture while bringing in inspiration from global influences.

The Grey houses two seating areas, each with their own menu, yet both offering patrons one of those dining experiences that you don’t forget.

Morisano is also from New York, so the idea to bring Savannah a third concept from The Grey team originated as he sat at a lunch counter in his home state.

“I went to a place in Washington Heights, a Dominican lunch spot, and I was like Savannah needs something like this,” he told me as we chatted at a high-top in his bustling new store front.

After visiting the one-of-a-kind new location, I couldn’t agree more that Savannah had a hole that is now filled by The Grey Market.

The concept of The Grey Market is simple—part store with high quality food related products and part restaurant with a food counter where you can perch and eat your lunch. Morisano explained the concept to me perfectly:

“Everything about this is a little familiar to Mashama and me, sort of like the bustling lunch counter with people almost throwing food at you.”

As for the bodega side, the thought was to aid those that work downtown and may need to stop into a store to grab one or two items.

You can also forgo stopping in to grab one or two items you forgot to pick up for dinner, and grab an entire precooked dinner created by The Grey. The market offers grab-and-go dinners (for an extremely reasonable price might I add) that usually features a meat, two sides, and bread.

“We tried it on the first night and it sold out immediately,” Morisano said, referencing the popularity of the family meals. Some of the items Morisano and Chef Bailey are considering featuring with the take-away meals include baked pasta, pork tenderloin, whole roasted fish, meatloaf, ribs, and fried chicken.

“All of the products that are in the market we [the Grey’s team] use. When we were talking about dry pasta, there was only one dry pasta in [his] grandmother’s Italian kitchen. Everything is picked that way,” Morisano explained describing the process of selecting products available for sale in the market.

Modeled after a true New York food hall counter, the menu is divided into breakfast, after 11 a.m., 4 p.m. to close, and all day items. You will also find baked goods and fountain sodas.

Also, the bagels are a big deal. “They are straight up New York bagels. Our baker is from New York, from the same borough of New York City I grew up in,” Morisano told me. I asked Morisano about why they chose New York style bagels over the rest.

He said, “in a way we don’t have a choice, we are all New Yorkers and do not know any other kind of bagel.”

Keeping true to The Grey’s northern roots, lox is offered alongside the bagels that are baked fresh daily. Chef Bailey’s version of lox is beet cured and served alongside cream cheese, red onion, and watercress.

Every single baked good, available in the store and both restaurants, is baked in-house on the top floor of the new marketplace.

I was told by Morisano that their NYC, a bacon, egg, and cheese sandwich, is another menu item that is 100 percent authentic to the big city. A true NYC bacon egg and cheese is served on a kaiser roll, and not a bagel or toast like so many southern versions.

“One of the thing Mashama and I knew had to be on the menu was a New York bacon egg and cheese,” said Morisano after I mistakenly asked if their version was served on a bagel. He told me you can get the sandwich on a bagel, but the true New York way is on a kaiser.

The Sizzlin’ Smoky Pig is a sandwich, on the All Day side of the menu, based on one of the original menu items served at The Grey, the Sizzlin’ Smokey Pig. It was pork served sizzling in a cast iron skillet with a cracked egg on the top. The new version features smoked pig, pepper relish, and a fried egg all served on a kaiser roll.

I asked Morisano what he personally picked to feature on the menu:

“I was interested in seeing how Mashama could take some of the things we cooked over at The Grey and use that as inspiration for doing things here…I was really interested in connecting the DNA of The Grey with The Grey Market.”

The Grey Market has a list of approximately thirty wines that was curated by the wine and beverage director Caleb. Per Morisano, “there are more fun and big wines here, we are not limiting ourselves to the old world wines like The Grey.”

So far The Market has hosted a few impromptu wine tastings, and plan on hosting more at the standing counter.

Original article is Here.

Beachview Java & Juice

Beachview Java & Juice

Part of Tybee Island’s allure, to both locals and visitors, is its qualities that have withstood the test of time against its potential to become saturated with high-rise condos and chain businesses.

With that being said, it is a rare occasion that a new place pops up on Tybee, and in many cases it is a familiar Tybee business that expands its resume.

As of this summer, Beachview Bed and Breakfast now falls into that category, opening their very own coffee, juice, and breakfast shop.

Beachview Bed and Breakfast is located on the south end of the Island, and has been a Tybee staple for some time. Owners Frank and Karen Kelly expanded the bed and breakfast in 2015 by opening a wedding venue next door.

After operating the venue for sometime, Frank and Kelly decided to switch gears and focus their energy on coffee and juice—an easy model considering the team’s love of coffee and Karen’s love of juice, Karen tells me.

The storefront itself epitomizes Tybee Island—rustic wood walls, a white washed wood ceiling, seashell chandeliers, and wall to wall windows for that beachside airy feeling. Walking in, you immediately take in everything our tourists love about our quaint and rarely-changing Tybee Island.

When it comes to the menu, “the entire team spent time researching coffee shops, small cafes, and juice bars, and they just started throwing different items together to come up with their always changing menu,” explains Karen.

Let’s start with coffee, which is in my opinion the most important part of any morning. After trying several coffee roasters, Beachview settled on Rev Coffee from Smyrna, Georgia.

Karen tells me: “We really loved Nick, the owner of Rev Coffee, and his personality and coffee.”

The flavor of the coffee is smooth and subtle, a great canvas for any sugary or creamy accompaniment that may get stirred in.

The “Beachview Turtle is our signature coffee drink and it’s served either hot or cold,” Karen explains.

I went for the cold version because the morning I visited was a typical toasty Tybee day. Two shots of fresh brewed espresso are layered in a tall glass with milk, hazelnut syrup, caramel, chocolate, and whipped cream.

Turtle could not have been a more fitting name. The drink is sweet, almost tricking the palate into thinking you are drinking a milkshake, but not before your tongue is tickled by the slightly bitter tinge of roasted espresso.

The restaurant offers several other specialty coffee drinks, including a caramel macchiato, a white mocha, and something dubbed The Don, which is served with steamed milk and a dark chocolate syrup.

For those a little more traditional in their coffee selection, drip coffee or a French press is available. The espresso options are just as plentiful, ranging from an americano to a Cuban, which may be my favorite way to drink espresso.

A Cuban is a double shot of espresso served with raw sugar at the bottom. You stir in the hot shot, which creates a warm pungently sweet shot of rich, dark coffee.

Equally as delicious is the store’s robust selection of fresh fruit smoothies. Every single ingredient is fresh, which makes the price of only $6 unbelievable.

The Berry Chill smoothie was my first choice because the list of ingredients featured every ingredient that is right about summer. Fresh bright blueberries are layered with syrupy sweet pineapple, tangy thick yogurt, and refreshing coconut water.

The emulsion is almost too beautiful to drink, and goes down quickly due to the balanced yet quenching and light flavor.

The Blueberry Kiwi smoothie also features blueberries, but has the addition of kiwi, almond milk, and honey—extremely unique pairings that give the smoothie a heartier and creamier texture and taste.

On the healthier side, although I am not sure you can get much more beneficial than what is already offered, is the Mango Kale Smoothie.  The lightest of them all, the Skinny, is blended with cucumber, spinach, mint, and orange juice — a smoothie that would be easy to drink beachside bearing the summer warmth.

Although named Java and Juice, Beachview offers more than just good coffee and refreshing smoothies. Karen tells me “all baked goods are made in house” and “she does the majority of baking.”

You read that right: The menu includes fresh moist baked breakfast treats ranging from muffins to French toast.

Karen also mentions The Nest, which is a dish that was created “one day when we [Beachview] had some extra ingredients.”

It is easily the most unique item offered at the quaint restaurant. Served in its own individual dish, shredded hash browns, eggs, and ham are baked together, which are essentially all of my favorite breakfast ingredients. You will find little salty bites of ham floating amongst tender and fluffy eggs, and the bottom adds a bit of texture with crispy hashbrowns.

“Our Swiss Eggs have been a been a Beachview Bed and Breakfast favorite and has quickly become a Java Juice favorite as well,” Karen boasts.

Like the Nest, this breakfast dish is prepared and served in its own individualized dish and is created with a combination of breakfast meat, cheese, and eggs.

On the more classic side of bed and breakfast food offerings is the Oscar Quiche, but the preparation is in no way classic. The order comes as a single slice of cloud-like egg quiche; floating amongst the robust wedge is a bounty of wilted vegetables of spinach, carrots, peppers, onions, and more.

As to be expected, the bottom is a tender flaky pastry crust that is buttery without being soggy. The bold quantity of ingredients is what makes this version far from classic.

Original article can be found Here.