Cotton & Rye and the Fat Radish take happy hour to the next level

I took the time last week (because I will truly do anything for our readers) to take each menu for a spin

Cuisine Feature

Vittoria Napoletana: The star of Starland Yard

The menu features a few favorites from Chef Jacovino’s days at The Florence, and is the only local pizza spot that is hand tossing dough made with dough created with handmade yeast starter

Cuisine Feature

A sweet find: Readee's Bees

Readee’s Bees’ farm sits next to a wildlife refuge in South Carolina, which is why it produces wildflower honey—a type that can be said to be his signature

Cuisine Feature

Teas that heal and energize

Yaupon Tea House & Apothecary helps revive Native American tradition
Owners Lou Thomann and Lori Judge are true pioneers in the world of Savannah’s native yaupon holly

Cuisine Feature

Five years of Service

Brewery celebrates anniversary Saturday
IT’S Service Brewing Company’s fifth anniversary, and for owners Meredith and Kevin Sutton, that means they’re about to put in a lot of work. “Every year at our anniversary, we always have something complicated about [the beer] that takes a lot of time,” laughs Meredith.

Beverages

Reece Barbecue’s labor of love

The owner and self-taught meat smoking master, Maurice Green, took the first step to creating his empire 17 years ago in an attempt to give back

Cuisine Feature

Starland Yard sets the tone for the district

The focus is local food and local art plus the accumulation of community to create a truly local Savannah experience

Cuisine Feature

Fat Radish: Veggie perfection

While presenting food that nods to the South, the restaurant pays respect to the ingredients and where those ingredients came from

Cuisine Feature

Squirrel’s set for Starland

Connect was lucky enough to get a preview of the exciting new menu, and we spoke with Chef Dickerson about it last week

Cuisine Feature

Savannah Smokehouse: Authentic BBQ in the heart of downtown

What better way to wash down the smoky sweet food than a frosty glass of local brew?

Cuisine Feature

Bootleg Farm: What’s good for the goat is great for the cheese

They have approximately fifty acres for their 140 goats to roam and graze, keeping things as natural as possible

Cuisine Feature

Eden Supper Club: Dining in the garden of goodness

Creator of Eden Supper Club, Chef Jared Jackson, started the unique dinner experience with a purpose that goes beyond the food that he is creating and serving

Cuisine Feature

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