Food & Drink

Keeping it Current on the islands

Keeping it Current on the islands

Former Ele FINE Fusion space undergoes a transformation
The Ele and the Chef restaurant collection have been disseminating Asian fusion across Savannah for about ten years

By Maria Whiteway Aug 16, 2017

Cuisine Feature

 

Edgar’s Proof & Provision: Proof of The DeSoto’s Vision

Edgar’s Proof & Provision: Proof of The DeSoto’s Vision

Th ambition is to provide true Southern hospitality with modernized sophistication

By Maria Whiteway Aug 9, 2017

Cuisine Feature

'Schummthing' special on Tybee

'Schummthing' special on Tybee

Walk-up beach hut offers gourmet fried chicken, shrimp sandwiches and those amazing frozen bananas
In rebranding the space, the couple learned a valuable lesson: Keep it schimple

By Jessica Leigh Lebos Aug 9, 2017

Cuisine Feature

International IPA Day is here again!

Just about every craft brewer has an IPA in their lineup, so hunting down a good one will not be difficult

By Raymond Gaddy Aug 2, 2017

Brew/Drink/Run

Kitchen 320 helps transform Savannah into a culinary destination

Kitchen 320 helps transform Savannah into a culinary destination

It may be downtown, but its off-the-beaten-path location brands Kitchen 320 as a best-kept secret among locals

By Maria Whiteway Aug 2, 2017

Cuisine Feature

A new generation of Gottlieb's

A new generation of Gottlieb's

Storied bakery serves up tradition (and of course, those famous chocolate chewies!)
FOR OVER a century in Savannah, just the mention of the Gottlieb name would set folks to drooling.

By Jessica Leigh Lebos Jul 26, 2017

Cuisine Feature

Shandy-licious!

Shandy-licious!

The fun thing about shandys is that you can make them at home. Typically you see a 50/50 mix of beer and soda, but at home you can mix and match your beers, sodas and proportions until you find that perfect mix.

By Raymond Gaddy Jul 26, 2017

Brew/Drink/Run

Look for the upside-down bottle

Look for the upside-down bottle

Certified Independent Craft Beer movement gaining momentum
AFTER A meteoric rise, the craft beer market has slowed over the last year. For the past few years prior to 2016, craft beer saw double-digit growth.

By Raymond Gaddy Jul 19, 2017

Brew/Drink/Run

Savannah Food: A delicious history, and a loving chronicle

Savannah Food: A delicious history, and a loving chronicle

I’m a sucker for cuisine books with a healthy dose of history. And the history in Savannah Food is compelling, but never overwhelming or tedious.

By Jim Morekis Jul 19, 2017

Cuisine Feature

Rise Biscuits Donuts: Award-winning made-from-scratch biscuit sandwiches and house-made donuts are their specialties

Rise Biscuits Donuts: Award-winning made-from-scratch biscuit sandwiches and house-made donuts are their specialties

Every morning at midnight, bakers make a batch of donuts. Mixing, kneading, proofing, frying and glazing, the donut making process takes about three hours
ON July 1, Savannah became Georgia’s first location for the Rise Biscuits Donuts franchise.

By Maria Whiteway Jul 12, 2017

Cuisine Feature

Auspicious Baking Company: Baked goods handcrafted from scratch

Auspicious Baking Company: Baked goods handcrafted from scratch

Bake House is open to the public on Sundays and quickly gaining community support
IT’S SUNDAY at 8 a.m.

By Maria Whiteway Jul 5, 2017

Cuisine Feature

Lift your pint to good St. Arnold

Lift your pint to good St. Arnold

As Bishop, Arnold continued to serve as advisor to the king, but he used his position to educate the people on the dangers of drinking water. And that is where beer comes into the picture.

By Raymond Gaddy Jun 28, 2017

Brew/Drink/Run

Free Food Georgia: a wheat-free, sugar-free special order bakery

Free Food Georgia: a wheat-free, sugar-free special order bakery

Each week, Jardine posts a menu link of her fresh products on the Free Food Georgia Facebook page. The menu is broken down into three categories-sweets, muffins/cakes and breads.

By Maria Whiteway Jun 21, 2017

Cuisine Feature

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