2017 is #theyearofvegan with Tephra

2017 is #theyearofvegan with Tephra

Chef Shawn Harrison hosts the all-vegan pop-up dining series
VEGANISM. Plant based eating has been gaining traction over the last few years.

Cuisine Feature


Secrets of real BBQ sauce revealed

Former Angel’s BBQ pitmaster explains
The actual art is balancing all those flavors together to enhance the flavor of the BBQ, not cover it up

Cuisine Feature

Play ball, with beer

Terrapin project featured at new Atlanta Braves ballpark
So linked are beer and baseball that a number of baseball teams use beer in their names, whether through naming rights or a part of local history


Fork & Dagger: New York meets Puerto Rico in the deep South

Downtown eatery welcomes back FORM cheesecakes and offers family recipes for breakfast and lunch crowds
Both Torres and Hoyt have been in Savannah for well over a decade, offering strong influences on the foodie community over the years

Cuisine Feature

Raise a glass to the 1970

Local entrepreneur Ikeda Feingold launches a cocktail for the ages
The 1970 debuted last week on the shelves of Johnnie Ganem’s, Habersham Beverage and better bars around the city.


Huge victory for craft beer brewers and drinkers

With governor’s approval, SB 85 will allow breweries to sell direct to customers
GEORGIA’S craft breweries and craft beer lovers have some fantastic news to celebrate. It has been many years in the making and there have been setbacks, but Georgia’s breweries will soon be able to offer direct sales to their patrons.


Green Fire Pizza dishes out authentic organic wood-fired brick-oven pizza

The pièce de résistance is their revolving brick oven handcrafted by a team of world champion Italian pizza makers. “It’s a bad ass oven,“ Russell Lee proudly boasts.

Cuisine Feature

No joke: Two beer fests in one day

Savannah Bananas bring Tap of the Morning and Afternoon Delight on April Fool’s Day
A BEER FESTIVAL can be a great thing. But two beer festivals on the same day?


Below Zero Dessert Bar + Café on Barnard builds on success of Broughton location

The Tsoi and Cutlip family plan to build a brand and introduce Savannah to new food trends
Each spiraled cylinder is placed into a deep round bowl and embellished with freshly cut fruits, confections and sauces

Cuisine Feature

The beer doesn't have to be green

Try some local brews this St. Paddy’s Day
I’M NOT sure when or why the people in the United States decided to celebrate the death of Ireland’s patron saint with heavy drinking and parades.


Ghost Coast Distillery: Embracing Savannah and the spirit of revelry

Celebrating the first licensed distillery in Savannah since Prohibition
ON March 17, people are not just coming to Savannah for its horse-drawn carriages; they are coming to celebrate Saint Patrick’s Day.

Cuisine Feature

Savannah Oatmeal Company: ‘A relationship, not a transaction’

Local business is dedicated to the health and sustainability of the community
Suddenly, what started as a feel-better remedy became a business opportunity

Cuisine Feature

The perfect steak and how to cook it

Tips from a local expert in the carnivore arts
I knew it was going to be good, it looked great. What I didn’t know was that it was going to be the best steak I had ever had

Cuisine Feature


Recent Comments

  • Re: Here's to Kevin Barry's

    • I drank a lot,with a a customer who had been apparently a bad one. And…

    • on April 18, 2017
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