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.
If you have lived in Savannah for any time at all, it is likely you have noticed the unique black rabbit art painted on the metal door of a building that sits on Barnard Street.
Time and time again I have driven by that very spot and wondered, “What could be behind those rolling doors and who is responsible for the artwork?”
Well, my questions were answered in September. As a food lover, I could not have been more excited with the news that The Black Rabbit bar and restaurant opened its doors—big metal garage doors—to the public.
The surrounding district has gained another unique and approachable joint whose aim is to cater to locals. The responsible parties are partners David Hutchison and Patrick Zimmerman.
The story began about fifteen years ago when a friend of Hutchison spotted the building that now holds The Black Rabbit, which was originally a two-stall store front.
“The building literally had been a salon, a cobbler, a hotdog stand, a record store, and there was a vintage picker,” Hutchison explained as I waited for several sandwiches to come out of the kitchen.
Hutchison’s family purchased the building, and he quickly opened a gallery and intended on filling the second side of the building with a coffee shop. After several years of sitting unused, Hutchison began looking for a business partner to start building their local spot, and that’s where Patrick Zimmerman came into the mix.
The building received its name as The Black Rabbit over ten years ago, when Hutchison commissioned Miguel, a traveling artist from Texas, to paint the black rabbit on the door of the building.
As for business partner Patrick Zimmerman, he is no stranger to the local food scene. He has worked behind the scenes at both Betty Bombers and Butterhead Greens Cafe. So as you can imagine, the sandwiches he is currently putting out are nothing short of delectable.
“We wanted to keep [the menu] pretty straightforward,” Zimmerman said in explaining his thoughts behind creating the new menu. “I was going for kinda comfort food but also stuff people would like, even vegetarians.”
Let’s start at the very top of the list—the Smoked Turkey sandwich. Perfectly toasted sourdough bread that is perfectly buttery but not greasy encases paper thin slices of salty smoked turkey, melted havarti cheese, and Zimmerman’s Asian inspired pepper jelly.
This sandwich is destined to be a local favorite, simply because I know just how much Savannahians love pepper jelly. The twist on this sandwich is Zimmerman’s recipe for pepper jelly. Taking inspiration from Asian cuisine, his sauce is more balanced than classic pepper jelly.
Each type of pork on the Three Piggies contributes its own flavor profile to the sandwich, while working in harmony, creating one of the juiciest deli sandwiches I have ever tasted.
“We have a little fun, like the Three Piggies with Spam, pit ham, and sliced pork shoulder, which you do not see very often,” Zimmerman told me.
I understand that using juicy as an descriptor to explain a cold cut sandwich is odd, but the juices of the pork actually ran down my hand as I chomped down. Although included, this cold stack does not need mayonnaise to lubricate any dryness that usually comes from fresh bread.
To balance the sandwich, fresh thinly sliced onions are layered with a thick cut of tomato and crisp lettuce. The cherry on top is the extremely soft bolero bread that encases the entire thing. Gottlieb’s Bakery is responsible for all of the bread used at the The Black Rabbit.
For a side with your sandwich, I would opt for the in-house pickled vegetables, which come as spicy or regular.
“Radishes, green beans, turnips, carrots, onions, and garlic,” are cooked “real straight forward with sugar, salt, vinegar, peppercorns, water, and bay leaf. I add jalapeños for the spicy one,” Zimmerman explained when I asked how he makes his pickled vegetables.
More on the Southern side is the cucumber, tomato, and onion salad. It is just like the bowl of garden fresh onions and tomatoes you will find included on the dinner table during many Southern meals. The idea behind this side was to offer something lighter to complement the hearty sandwiches.
Finally, the German Potato Salad is available as a side. For his version, Zimmerman cooks the onions tossed with the tender potatoes in bacon fat, which results in an additional layer of flavor.
The Black Rabbit also offers dessert—King of Pops popsicles or a big slice of cheesecake from Fork & Dagger.
As for what readers, especially locals, are probably wondering the most about, the specialty cocktail menu is concise and to the point. You will find one cocktail for each type of liquor and nothing more.
No matter what your preference you will surely be satisfied with the preparation for that type of liquor. Even more so, you will be especially satisfied after reading the price of all of the house created and made cocktails.
Being a fan of bourbon, I opted for the Grandpa’s Kisses, a title that makes perfect sense after reading the ingredient list. Both bourbon and scotch are blended with apple brandy, honey, and bitters. Served in a crystal old fashioned glass, the profile of the dark liquors are prominent yet rounded out by the addition of sweet apple and aromatic bitters.
Zimmerman and Hutchison were kind enough to let me try the Room 225, a gin cocktail that is made silky by the use of sunflower seed orgeat, a nut milk.
The cocktail is shaken with lemon juice and a few dashes of bitters before being poured into a coupe and adorned with lemon rind. It is fragrant and subtly flavored, a cocktail that would tempt you into drinking it all night.
Next year, patrons will have the opportunity to grab lunch at The Black Rabbit when Hutchison and Zimmerman expand their hours to become reachable to the entire neighborhood.
Original article is here.
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.