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
The Florence
Posted inFood & Drink
El Coyote: Howlingly good Mexican food
Before opening the group’s newest creation, Chef Tony Seichrist and Executive Chef Landon Thompson spent a little bit of time in Mexico
Posted inFood & Drink
Watch the magic happen at the 1540 Room
After making his name with heavyweight The Florence, Chef Jacovino is returning to his Italian roots and adding some Latin flair with a southern twist
Posted inFood & Drink
A full plate of foodie news
Tuck in your napkins and get your forks ready, Savannah—there’s always something new coming out of our local kitchens
Posted inFood & Drink
Farm Picnic helps build food culture
So on this beautiful Sunday afternoon, our community collected and shared space in order to help support a common goal
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Tybee Wine Festival: Let it pour
This five-day (and night!) gathering of oenophiles and gourmands once again brings together the finest of tastes in a relaxed beach setting
Posted inThe Best of Savannah
Best Restaurant/Bar Wine Selection
Allison Crupton’s wine selection process for The Florence is guided by one simple mantra: what grows together goes together. “I’m an Italian-only wine list because we’re an Italian restaurant,” she […]
Posted inFood & Drink
Five takeaways: The Florence
A former light-industrial space, the interior of the Florence is refreshingly unpretentious.
Posted inFood & Drink
Talking with…Hugh Acheson
Celebrity chef Hugh Acheson has won many top culinary awards. He’s opened four successful restaurants and has been the talk of Savannah for months. He appears on magazine covers and TV shows. And yet, […]