“Family farms in the U.S. and around the world are disappearing, but we are doing our best to keep that from happening,” says Chipotle area manager Anthony George.
Food & Drink
Savannah, Georgia restaurants, bars, locations, listings, news and reviews.
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Worldly style, Savannah flavors
You’ve never seen a menu like this in your life, guaranteed.
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Toasting the past, tossing toward the future
“The founder of Your Pie went on vacation with his wife of Italian ancestry, and what he saw there was the old way of doing it. Everybody had a brick oven in their backyard and made small pizzas. It’s a family gathering.”
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Kickstarting beer innovation
When you push the button on its wireless remote control, watch out! It shoots cans out of the lid. Perfect for those who don’t want to get out of their lawn chairs to grab a beer, or those looking for a lawsuit.
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An evening with brews, bites & nature
The fundraiser’s format was crystallized into a three-night series, each night featuring beer from one of Savannah’s breweries and food prepared by a chef that creates innovative dishes with locally harvested ingredients.
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La Canasta: Genuine Mexican
Julio Cesar, native son of Guerrero, Mexico, stood there in his baker’s apron, loading delicious goodies into a big, wooden case with glass doors. He smiled and handed me a tin platter and tongs. In a panaderia, you see, it’s a Pick Your Own Goodies service.
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The educated beer snob
Three new books shed light on different aspects of the craft beer renaissance. Whether your interest is in becoming more adept at detecting the varieties and nuances of different beer styles, the history of craft beer in America or how to extend your love of drinking beer into the opportunity to eat it instead, there’s a book for you.
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All that and bean pie
Their friends and family already knew: Yusuf had a way in the kitchen, always did. The man knew his way around a frying pan and how to bring a fine piece of fish to just the right stage of perfect crispiness surrounding a tender, flaky inside.
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#Hashtags for hunger
Now through October 31, photographing and tagging your food can have philanthropic reach for diners at The Sparetime, where Executive Chef James Levens has created a signature meal for the James Beard Foundation’s Taste of America Local Dish Challenge.
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The need for mead
“Men were drinking mead before they had harnessed the fermentation process,” says Danielle Hicks. “Rainwater would combine into an abandoned hive with a brewed comb and leftover honey and the natural yeast in the air.”
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College Issue: The Bar Beat
Note to the New Jack: Tact, respect, and manners along with proper disposing of discarded cigarettes are must-dos at the Legion.
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This spud’s for you
For around six bucks, you can choose from standard Russet or orange sweet, and pile it high with all the usual fixin’s — and plenty of unusual ones, too.