Now, in truth, this is a composition of two separate experiences at R.O.S.E. Public House, once as a single diner at the bar and the other with a dining partner at a table.  The service aspect of my experiences could not have been more different: my bar service was lackluster at best, while my dining room server was pleasant, genuine, and fun.

First impressions: “Wow this space is much bigger than I expected,” and “The bar-top is uncomfortably tall.”

My, I am left to assume, nameless bartender came over and asked what I’d like to drink. “A nice, crisp, white wine please,” I responded. Seeing her puzzlement, I queried as to whether there was a Sauvignon Blanc ($7) on offer to which she happily nodded yes. The glass was poured behind the bar and placed in front of me with no detail or explanation. Awkward start. This is one of my biggest pet peeves as a diner. When I entrust you to choose my wine or cocktail, please tell me what it is you have selected for me!  If I enjoy it, I would like to sing its praises to others, and if not, I know to order something different next time–simple as that.  Our dining room server also lacked in wine knowledge and etiquette: she was unaware of the bottle we ordered even though it was the only Viognier (Miner Viognier at an amazing $45) on the list and simply did not know the proper procedure for opening the wine.  Luckily for her, a smile and enthusiasm are a surefire way to make me overlook the fine print of fine dining.

Moving on, I peruse the menu and my surroundings. The menu seems to echo the restaurant’s décor, an interesting hodge-podge of items with no overall theme. Italian dishes, classic southern fare, tropical upholstery, faux stone walls – okay, sure!

Piggybacks ($12) are selected as an appetizer.  Billed as horseradish stuffed shrimp, wrapped in bacon and served with a sweet Thai chili sauce, this appetizer contains some of my very favorite things all in one dish.  Perhaps I had mentally set the bar too high in my head, because this dish simply didn’t work.  My dining partner and I couldn’t seem to find any horseradish, flavor or otherwise, and the bacon and Thai chili sauce completely overpowered the shrimp.  Disappointing at best.

On to the salad course!  A few short minutes later, the Signature Salad ($8) arrives. A very large portion of mixed greens is finished with champagne-strawberry vinaigrette, sliced strawberries, goat cheese, candied walnuts and a splash of balsamic reduction. While the salad was good, if slightly overdressed, this salad just simply isn’t special. When an independent restaurant offers a “signature” menu item that is available in some slight variation across every chain eatery in America, it’s time to change the recipe, the name or both.

Each dining experience is complimented by an awkwardly long gap between starters and main courses, unexpected in a relatively empty restaurant.    The massive 14-ounce pork chop with bourbon pecan glaze ($22) and equally large sides of mashed potatoes and grilled asparagus I consume on my first visit is presented rather haphazardly on a white plate. The first bite exposes an overcooked chop paired with a very odd “bourbon pecan glaze.” I struggle to identify the flavors dancing around my palette. The mashed potatoes are fine, a little runny. The asparagus is also fine, with no real seasoning present.  Successive samples of the monstrous chop fail to change my mind and instead only serve to exacerbate my disappointment.  My dining partner and I selected the Mushroom Torta ($18) and a Snapper special of the evening ($20).  The Torta is stunning: a beautiful puff pastry that is delightfully flaky and buttery encasing mushrooms in a creamy, sherry-based sauce, served over a bed of asparagus.  I am jealous of my guest’s dinner.  My snapper is somewhat on the fishy side and overpowered by the incredible amount of flavors present in the vegetable medley and accompanying mashed potatoes.  Vegetarian seems to be the way to go here!

The most exciting dessert on offer, a Vanilla Bean Cheesecake, is made at nearby Lulu’s Chocolate Bar. Having already enjoyed that (delicious) dish at its actual birthplace, I skip dessert each time.

R.O.S.E. Public House is a fine example of all things mediocre. On average, my meals ranged from $40-$50 a person without gratuity. While no single part of my dining experiences was abominable, not a single portion was truly great – the food, atmosphere and service were all just “fine.” And in a city really coming into its culinary potential, there is no greater curse than mediocrity.

Eat It and Like It?  Not really.  Eat it and…“meh.”

Written by Scott Waldrup

R.O.S.E. Public House
125 East Broughton Street
Savannah, GA 31401
(912)200-4258

For more information about The Eat Squad, click here.

The whispers started some time ago.  “Why can’t Savannah host a world-class type culinary event?” We have so much more great food to offer in Savannah than people realize.  There is magnificent talent all over town cooking up some wonderful things.  When Michael Owens took over the Tourism Leadership Council last year, one of his primary objectives was to make Taste of Savannah better.  The annual event at the Convention Center had kinda/sorta run its course and was becoming predictable.  Not to mention less and less popular.  Thousands of ‘freebie’ tickets were handed out last year, a fraction of them showed.  Don’t get me wrong, it was still a great event.  The winning dishes were outstanding.  But the fact remained…

Savannah could do better.  Much better.  A handful of us who discussed it knew that.

But how?

As soon as the calendar flipped to January, Owens went to work.  Indoor? Outdoor?  Night in Old Savannah?  Maybe something a little more forward thinking.  Discussions that could best be described as ‘aggressive’ began with all of the people in Savannah who could pull together such an event.  And they did.   They introduced Jan Gourley who is a major player in the very successful Hilton Head Island Wine and Food Festival every spring, got a couple of venues on board, invited a few well known chefs and you get the Savannah Wine and Food Festival.

“This is going to be huge.” Owens says.   I can’t argue with that.

Eat It and Like It was created a few years ago because Savannah has great food all over town, not just the fried chicken lines. We knew this was a culinary destination.  A lot of people knew this was a culinary destination, but not enough people know this is a culinary destination.  This sounds the horn, doesn’t it?

The reality is a lot of people still won’t understand how significant it is to have James Beard Award Foundation on board with this event.  The foundation is the top of the charts when it comes to chefs and acknowledgements.  Hollywood types win Academy Awards. Chefs win James Beard Awards.  It’s the highest of honors you can get as a chef.  The Foundation will be a part of Savannah’s first true Wine and Food Festival.  That’s something Charleston can’t put up on their marquee.

This is going to be so much fun.  This is going to be amazing.  The names of chefs that are coming to town will be coming soon, but mark my words, this is going to be a very big deal.  This is going to draw people from near and far to be a part of this.  Obviously year one will be a great show, but this going to grow.  Fast.  I will go so far as too say, this can become Savannah Film Festival huge very, very quickly.

Get ready Savannah.  Get ready to Eat It and Like It on a stage we’ve never seen before.

**High Road Ice Cream is a high end “Craft Ice Cream” maker out of Atlanta.  They are sold in Whole Foods in the Southeast.  I was hoping they’d be part of the Whole Foods in Savannah.  This week I got it confirmed.   You’ll be able to try their more than $5 per pint amazingness in August when Whole Foods opens.  (My price is based on the $5.99 I paid for a pint in Atlanta last month).

**It’s already one of my favorite spots for a late night cocktail and quick bite to eat, now Sapphire Grill is getting a new Sous Chef to mix things up a little bit.  Look for him and a new summer menu first week of June.

**Noble Fare is tinkering with the idea of Friday night wine tastings and hors d’oeuvres for $20.   Probably the best value in town.    Nothing set in stone yet, but we’ll let you know when it happens again.

**Belford’s in City Market has a new chef.  Chris Adgate comes to Savannah from the Fort Myers, Florida area.  Had a nice chat with him recently.  He has big plans for the menu over the next few months.  “We are going to step things up” he says.   I’ll keep you posted.

**Southbound Brewing Company has finally rolled out a keg.  Scattered Belgian Wit was gone in 74 minutes at World of Beer last week.  This week?  IPA.  Join us as we Drink It and Like It this week.  Thursday night.  WOB Savannah

**Papillote on Broughton Street has finally sold.  New ownership taking over for keeps on May 20th.  More on them soon.

**Put The Optimist on your list of stops next road trip to Atlanta.   Thank me later.

**Chef John Massey…formerly of Rocks on the River,  is no longer with Dub’s Pub.  I’m told he’s working on “something seafood.”

**Toby Keith’s “I Love this Bar and Grill” is coming to the Savannah Mall.  I’ve visited the one in Las Vegas.  Think Coyote Ugly meets Road House.  I’m sure there will be plenty of Red Solo Cups for your enjoyment.  Fifteen thousand square feet opening in 2014.

**In case you missed it last week, Eat It and Like It’s Season 2 episode “Sushi” has been nominated for an EMMY.  This is our second nomination.  We are beyond honored.

**You can follow us daily on Facebook and my daily tomfoolery on Twitter @eatitandlikeit.

**The guys at FORM are looking to make a big move.  We all win if they pull it off.  Cross your fingers and we’ll keep you posted.

**One last shout out to Taste of Downtown.  A fine job by the Savannah Chamber of Commerce.  Packed house and amazing bites all over Johnson Square.  Really a shining moment for Savannah’s culinary scene.

I’ve gone around the bend on Butler/US 80 and have gone to the south side of Tybee Island and I can’t find it anywhere.  Google maps has led me astray and I’m on the side of the road looking at Gerald’s Pig & Shrimp’s Facebook page.  Mackenzie is the cross street and I realize it’s just as I get onto the island, before I even hit the first light that would take me to the lighthouse.  As I circle back, I find it…directly on the road and looking like it’s been there for years. Of course, Gerald has heard this all before.   “It’s amazing,” he says,  “on the google map, we’re located by the IGA between 11th and 12th street.  People will ride right by and call me and say, ‘Where are y’all located?’ and I tell them we’re 2 miles back, you missed us.  Don’t follow google maps.”

The open air structure surrounded by gorgeous landscaping could be mistaken for a garden nursery…that is until you see it’s also surrounded by BBQ signs.  I find a parking space and wander in and feel like I’m in another world.  It’s cool, breezy, organic and very inviting.  I wind through the different styles of tables that are comfortably spaced apart.  They sit on a multicolored bricked patio that absolutely makes the space much more interesting than a standard cement slab, “The bricks breathe.  What I do is I wet this down on a hot day and it wicks the coolness out of the earth.”  Gerald tells me.   A long stainless steel sheeted bar with a quirky mix of stools of varying heights is where I head and I choose the tallest one given my stature…or lack thereof.

Pointing at all of the wood, he adds “All of this is reclaimed.  The plywood and the roof here isn’t but every other piece of wood is.  Tybee has a beginning history of railroads; that’s how you used to get out here.  I wanted this building to look like an old side building for a railroad and I wanted it to look like when people rode by, they went, ‘How’d we miss that? It had to have been there forever!’  That’s what we have, like it’s been here forever.”

The landscaping is beautiful.  I happen to mention it and there is a story behind it as well.  “We’ve done it all.” he says.    “We’ve been fortunate in that where I live, my landlord was a landscaper, so he told me what to buy and he stays on my behind to keep watering it, fertilize it and all of that.  I water it all.  The ice that we have over, we throw on the plants.  The drinks we don’t throw the liquid away, we throw it in a bucket so no liquid goes in the trash and then we use that liquid to water everything.  We try to be efficient.”

“If we had walls, we’d have shelves where you could buy stuff…but we don’t have walls”, he trails off in a comedically wistful and despondent way.  He looks pensive and almost a little sad and it’s so forlorn that I can’t help but giggle.  I’ve always loved Gerald’s deadpan sense of humor delivered with a little twinkle in his eye.  Plus, I’m a woman and I laugh at the misery of men, right?  But I also know that Gerald is really smart and ingenious, so I’m positive he’ll come up with some sort of solution.  He doesn’t disappoint, “I’m thinking that between here and the building (just beside the open air structure that houses the office and the restroom): a little retail spot that we could close at night, sell t-shirts, sauces, stuff like that.  In time, it will come.  I like having a good foundation before moving on to the  next.  Before we got waitresses and beer, I knew we had a good menu.  It’s a pretty good menu considering it all comes out of a chuck wagon.”

Gerald Schantz has on the same tie dye shirt that the staff sport with the eponymous restaurant logo on it.  We talk about how the business is old school in its name, harking back to the days when people put their names on their businesses because “one of the reasons I called it Gerald’s…is in the tradition of being proud of something, attaching your name to it.  I’m Gerald, it’s gotta be right, I can’t hide.  By putting our name on it, we have to stand behind it.”

This is classic Gerald.  This renaissance man and I go back 15 years when we had season box seats to the Savannah Sand Gnats near each other.  70 four hour nights for a few years adds up and chatting with Gerald during those games gave me the opportunity to get to know him.  He is thoughtful, intelligent, funny and has a passion for life that many half his age lack.  His is also warm, caring, extraordinarily kind and very sentimental.

Once upon a time, Gerald did more than cook.  He had Aurora Stained Glass on Broughton Street and was working as a professional stained glass artisan.  ”I miss downtown personally.  The beach is beautiful and the people are nice, but I lived right downtown for 30 years almost.  I mean, my first apartment out of high school was downtown and then I went into the military and I came back and I’ve lived downtown ever since.  I miss walking to Kroger, I miss riding my bike and walking to Mrs. Wilkes’.”  If you ever want to see what he walked away from to do pig and shrimp, go to the Mighty Eighth Air Force Museum (a gem more people should see) and wander out back to the chapel.  The stained glass is awe-inspiring and simply breathtaking.  ”I sold the property on Broughton Street for this piece of property and I went through years and years of bureaucracy, literally, trying to get this, and that’s what I was doing for about 4-5 years…it was not easy.  I started out with the little yellow wagon for a couple of seasons…a few years of that with just take out.  Then we put the roof and the seating and then for two years we (served) out of the window and now we have waitress service with beer and wine.”

Having seen how masterful he is at stained glass, I’ve always been curious about how he made the transition and how he developed his recipes.  Turns out we have the “Book” to thank for that.  Midnight in the Garden of Good and Evil’s author, John Berendt gave This Old House a tour of Savannah–the first time TOH had ever filmed outside of Boston.  As a thank you, he wanted to throw a party and Gerald and a friend did the food.  ”I got a buddy, a redneck buddy from Glenville.” he says.    “I’ve always been doing oysters since I was a child and I used to volunteer at Fort Jackson and do oyster roasts and stuff like that.”  He says he took is friend’s BBQ recipes and “Knocked out a few things.”    “All of my marinades are 4-5 ingredients.” He adds.   “I don’t use salt, I don’t use onion powder, don’t use garlic salt, just garlic, things like that so it’s more efficient yet still tasty.”    “I grew up eating real good fried shrimp every weekend at a local seafood restaurant, Williams Seafood, literally in utero I ate their shrimp, so I always tried when I started to do this and I wanted to make good fried shrimp, I literally took all different kinds of flour and seasonings and just experimented and played with it.  We cook pork shoulders because there are two different types of meat on it and we blend it and I think you get a better product.”

I ask the usual, “What’s your favorite?”

“The customers.”

Giggles.

“What’s your favorite on the menu?”

“It’s like choosing between your children.  Some days I come in and get a couple of fried shrimp.  We make our own tartar and our own cocktail.  We peel and de-vein daily.  They’re not pre-bread until you order them.”  The tartar sauce is made with capers and dill which is nice and light.  The shrimp come daily from the Lazaretto Creek dock.

I take a bite of the hush puppies.  Until this moment, I would have said hands down that the best hush puppies in Savannah came from Pearl’s…move over, there’s a new frontrunner in this category.  They’re similar but not as sweet, which I like better.  ”We don’t add sugar, our barbecue, our sauces, the sweetness comes from Vidalia onion and red peppers.  We have our own hot sauce.  We do sell that.  It’s mango and carrots in the hot sauce.”

Gerald takes a bite of the shrimp.  ”Mmmmmm…yummy.  That’s my new word: yummy.  The food is fresh, it’s good, it’s served with people that care.  If there’s a problem, we’ll fix it.  There shouldn’t be a problem first of all, but everybody had different tastes and we’ll make it right for them.”

“What we’re trying to do is have good food and good service.  Quality.  Fair prices.  One of the specials we’re going to have this season is we’re talking like on a Wednesday doing an all you can eat Low Country Boil.  If the electricity went out on the island, we could still serve food.  We have a generator and it’s all gas.  Now it would be all cash because we couldn’t do credit cards, but we can still serve food that tastes good.”

I’m sipping on my limeade; it’s to DIE for…or go into a diabetic coma for–trust me, it’s worth it.  I look over and ask the question I know I’ll love the answer for: Talk to me about your thoughts about community.

“Community is lost nowadays.  People have to help each other and if we don’t, then who’s there to help us?”  He references one of my favorite quotes by Martin Niemöller (1892-1984):

First they came for the Socialists, and I did not speak out–
Because I was not a Socialist.
Then they came for the Trade Unionists, and I did not speak out–
Because I was not a Trade Unionist.
Then they came for the Jews, and I did not speak out–
Because I was not a Jew.
Then they came for me–and there was no one left to speak for me.

Gerald takes these words very much to heart.  His sense of community is genuine and years ago, he started the Guardian Angels in Savannah.  They used to be a very strong presence downtown when he headed the local chapter.

Even though his synagogue doesn’t sponsor it, you can see him most years making latkes at the Shalom Y’all Jewish Food Festival held in Forsyth Park every October.  ”When I went to go eat, the line was 3 miles long.  I said I can fix this if y’all will listen to me.  So I brought in my equipment and used it the next few years until they bought their own.”  The equipment they now use was designed by him specifically for their latke making needs and made by one of his guys.

“I’ll go to the IGA to pick up stuff, they’re really good to me.  Mike’s a great guy.  When I first came out here a year or two ago, one of his employees had a fire and I went to him and said I can help you.  We raised about $3000-$4000 for her.  He supplied the meat and I cooked it and we sold dinners there.”

He doesn’t brag.  I know some of these stories already and ask him anyway specifically for the interview.  While he’s not boastful, he isn’t sheepish about it.  He shares my belief that we all need to contribute to our society for the betterment of all.

He’s got a catering gig he’s cooking up for…yes, he does catering!!!…and I know he needs to get back to the business at hand.

“Is there anything else you want people to know?”

“Ummm…”

The waitress chimes in, “That he is the best boss ever!”

“Well, don’t lie to the woman.”

“I don’t lie…”

“Well, good.  Am I really the best boss ever?”

“Yeah!”

“Why?  Because I’m not here most of the time?”

We all disintegrate into laughter.

He looks fondly at the waitress with an avuncular air.  ”You know, I figure they know what they’re doing, let them do it.  If they make a mistake, they’ll learn”.

The 411:

One of the few places that stays open midday.  Perfect place to get something to eat on the way home from the beach, either dine in or to go.

Off Season: Thursday – Sunday until 9pm

Full Season, beginning the Thursday prior to Memorial Day Weekend: Daily, 11:30am-10:00pm through Labor Day

Friendly dogs on leashes welcome.

Parking: free lot and easy street parking.

Written by Jessica Ghormly

So, as you could well imagine, I get told about great places to eat all the time.  Well, I am told about places to eat all the time, not all of them are great.  Friends suggest places to me that they think I would like, and sometimes strangers are offended that I liked something.  It happens.  Comes with the territory.  That said, a recommendation came along a while back that I thought, “Well, sounds interesting.  Maybe we’ll try it”. 

“The next time you are in Atlanta” he said “you have got to go to Two Urban Licks.”  Full disclosure, I have spent plenty of time in Atlanta, eating plenty of places, but had never heard of it.

“That good, huh?” I asked.  “Very good, and very much your speed”.

Ok.  THAT intrigued me more so than the good food part.  What exactly is my “speed” and why would I enjoy this so much?  So, on a recent roadie to Atlanta, it was on the must try list.   We stopped at nine different places over two days.  Hit and run, eat, drink, repeat.  Mostly an appetizer here or there.  Half a beer, maybe a specialty cocktail if they had one.

You make the drive to Two Urban Licks and you had better know where you are going. Fair warning.  In the Old Fourth Ward neighborhood.  A very nice residential neighborhood with a good bit of upscale apartments.  The neighborhood feels trendy.   You come up on a warehouse and you think, “Ok, this used to be some factory or something,”  and you turn for two reasons.  First, SIRI said so.  Second, you see a tiny three foot sandwich board type sign after you turn into the parking lot.   You make your way all the way around to the back of this warehouse, seeing another small sign, then another.  This is not a drive to make for the first time while you are on your phone or talking to anyone for that matter.  Focus is required.

Then you drive your car up onto a loading dock.    Huh?

Yes, valet parking is on a loading dock.  You drive your car up onto a ramp and leave it there while you stand on a very plain “where in the world am I” type of warehouse/dock area.  I ask the parking attendant, “Ok, where am I going”?   He points at a door.  “Right through there”.   Seriously?  There’s nothing here.  What could possibly be on the other side of this plain gray door…

Boom.  Cue the harps.

You would never imagine what is on the other side of that door.  It’s a warehouse alright, but it is huge.  Huger than huge.  I don’t know how high the ceilings are, but they are waaay up there.  It’s many things, this space is…Big.  Yes, we got that part.  It’s industrial looking.  At the end of the day it is still a converted warehouse.  Most of all, though, it is drop dead gorgeous.  This space immediately became one of the top five most beautiful restaurants I have ever had the pleasure of walking in to, and I’ve seen quite a few.  It’s dark.  It’s red.  It’s softly, but impeccably lit.  Open kitchen, flames not only in there, but on the walls.  I walk in, look around and think, “My goodness, this IS my speed”.  Don’t get me wrong, plenty of nights you’ll find me in sandals on a dock somewhere sippin’ a Corona with my hat on backwards, but when I get dressed up for a night out?  Two Urban Licks is what I had in mind.

And I haven’t even tried the food yet.  HA!

So, like I said this was a two day, nine stop extravaganza.  We weren’t “dining” that night.  Merely trying a few things here and there.  It was early, about 6:00pm so there wasn’t much of a crowd.  Fine by me, actually.  It made it easier to enjoy the scenery.  Again, the space was gorgeous.  We sit at the bar, ask the cocky bartender for a few recommendations (Yeah, that was the only draw back to the entire experience.  Bartender was there on his day off, so was a little flippant about…uh….working?).  We go with the “most popular” in his opinion. Salmon Chips.  Beef Brisket Empanadas –porque yo soy Cubano –and the Tuna Tartare appetizer.

Quite obviously, a place like this that went through the expense they did to make it visually appealing isn’t going to pile stuff up on a plate, ring a bell and yell “pick up”!  Before we taste, we eat with our eyes.  I was full before I took a bite.  Sexy, sexy, sexy.  The salmon chips came out on a wooden place propped up by iron legs.  Housemade potato chips sprinkled with short smoked salmon, chipotle cream cheese, capers and red onions.  Wonderfully done.  If you know the difference a homemade potato chip can make, then you know.  Very rarely do I eat salmon, but this was great.  The empanadas were equally as good.  Reminded me of my childhood when you’d bite through all this dough to get to a little pocket of meat.  Only those were ground beef.  This was a beautiful, tender brisket. Topped with pico de gallo, feta and garlic aioli.  My least favorite (if I could say that) was the tuna app.   It was mixed with diced mango, avocado and ginger sauce.  Served on a their homemade chips.  Very light and refreshing.

A couple of cocktails later and we were on our way.  So badly did I want more, did I want to take this place in, but we had two other stops that night.  Miller Union and the ever popular Holeman and Finch, so we had to save room.  Besides, now we have a reason to go back.  Oh, and I will.  Too bad I live four hours away.  Then again, maybe that’s a good thing. 

TWO Urban Licks has been around since 2004, so it isn’t exactly a new kid on the hidden warehouse where-in-the-heck-am-I block, but if you haven’t tried it, next time in Atlanta, you really should.  Take your time, pay attention to where you are going, and give it a lick.

See you on TV.

Jesse

We are having the time of our lives with Eat It and Like It.  We have grown more than we ever thought we would in the first two years of our existence.  To have two EMMY Award nominations under our belts for a show that is less than eighteen months old is miraculous as well as quite an honor.

That said, all of this is the result of lots of hard work.  Not just by me, but by my business partner Senea Crystal, Videographer Trevor Butts and Videographer/Editor Joshua Jasso.  It’s also due to the support of many many sponsors.  Including some who believed in it when all I had to show them was that cocktail napkin.

No, we haven’t won anything yet.  That will hopefully get checked off at a banquet in Atlanta on June 8th.  Being part of exclusive company for a second straight year is something that we don’t take at all lightly.   The respect of our peers is something that means more to me than anyone will know.

See you on TV,

Jesse Blanco

**I’m excited to report that Chiriya’s Thai Cuisine has now reopened on Victory Drive.  Many have thought this was the best Thai in the area so their reopening is welcome news.

**The group that owns Rancho Alegre Cuban Restaurant is now trying it’s hand at Italian.  Oliva Restaurant & Bar is doing its soft opening this week and will be open soon to the public.  They are taking the spot on Whitaker previously occupied by Screamin’ Mimi’s.  Look for an Eat Squad review in the very near future.

**Public Kitchen and Bar at Bull and Broughton (picture above) has just rolled out their Summer Menu.  Looking forward to trying it.

**Blowin’ Smoke Cantina is now open on Habersham Street. At the old SOL location.  $3 tacos and creative brews.  Me thinks this could become a favorite in town.

**Visit Savannah calls our newsletter Savannah’s “ultimate foodie e-newsletter” it keeps pace with you and your busy life.  It really is a must have if you follow Savannah’s foodie scene.  Sign up here.  Don’t worry, it’s only twice a month.  We aren’t going to flood your inbox.

**The Ladies of Lulu’s Chocolate Bar are getting into the wedding cake business.  It all just kinda sorta fell into their laps.  More on “Lulu Cakes” coming soon.

**More for the Sweet Tooth.   The boys of FORM (also on Habersham) are looking to move on up.  Plans are in the works for them to become part of something much much bigger by the Fall.

**Be sure to follow us on Facebook and Twitter for up to the second updates on all kinds of foodie fun.

**Work continues at Liberty and Tattnall for the new Savannah Coffee Roasters location.  Plans are being finalized.  Fingers are crossed for a September opening.

**Meanwhile, work also continues at Chive Sea Bar and Lounge at the corner of Broughton at Bull.  Brought to you by the same people who own Ele and Tangerine.  Our sneak peek inside can be read here.

**A couple of months ago, I had the pleasure of enjoying the Hilton Head Wine and Food Festival.  It is truly a great time.  Plans have already been made to adjust it for next year.  Dates have been set if you’d like to plan for it ahead of time.  Yes, a 10 month in advance save the date.  Sue me.  ha ha ha

**Headed to the beach?  Stop at Gerald’s Pig and Shrimp.  Some of the best in town.  Seriously.

**Speaking of the beach, in case you missed it a while back, Corona is now available in cans.  Sam Adams coming this summer.  Be still my beating heart.

**Congratulations to Joe’s Homemade for winning Small Business of the Year with the Small Business Chamber.  Well deserved.

**Yes, I am kind of burying this in a blog, but there is big news coming from Eat It and Like It.  All I can share for now is “bring your empty bellies to 4th of July Festival in Savannah”  More on that very very soon.

**

You’d be surprised at how hard it is to find people willing to put their name on a bad review.  Savannah can be a small town, we all know that.  Not many people are interested in potential bad ‘juju’ that can come from saying something negative about a place you frequent.   On-line reviews from places like Urbanspoon or Trip Advisor many, many times come from tourists.  Tourists who read reviews from other tourists and make decisions on where to dine based on that.  We’ve always thought there was room for reviews from locals.  Good, bad and ugly.  Locals who know when there is a new chef.  Locals who know the new spots and the ol’ reliables.  They know changes in management and seasonal fare.  With all of that as a backdrop, we created the Eat Squad. 

The Eat Squad, very simply, is a group of people who live here in Savannah (and one in Atlanta) who review restaurants all over the area.  These passionate foodies have been providing reviews at Eat It and Like It.com for a while now, on average once a week, but when the good people at the Savannah Morning News expressed an interest in having our reviews published, we took the idea to our panel and they jumped on the opportunity.  These are not employees of Eat It and Like It.  They were very carefully selected to be a cross section of our community.  They pay for their own meals, they write their own opinions.  They’ve already been here, there and everywhere.  Some places you know, others you may not have known about.  The goal here is accountability for our very valuable dining dollar.  Those that are doing great things get rewarded.  Those that are not?  Well, they won’t.  It’s very simple. 

Our policy for reviews is also very simple.  Every restaurant gets two (2) visits before a review is written.  When a member of our Eat Squad visits, they will leave behind a calling card, letting the restaurant know they’ve been there.   The reviews will appear regularly on-line on our website and every two weeks in the DO Section of the Savannah Morning News.  There are no agendas, there is no method to our madness.  Personally?  I’d like to see every single review be fantastic, but we all know that isn’t going to happen, right?  Feathers are going to be ruffled, we understand that.  However, if at the end of the day, the bar starts to get raised a little bit, then guess what?  We all win.

You can learn more about the Eat Squad, who they are and what they do when they aren’t eating right now by clicking here.

See you on TV.

Jesse

I’m a proud papa.  My 11 year old daughter has joined me in my crusade for the best burger ever.   Yes, I am always looking for it.  Funny thing about it though is, like wine, a best burger ever totally comes down to taste.  Ingredients are critical of course, but how they are cooked makes a huge difference.  I am a huge fan of char-grilled.   Others like griddle top burgers like you find at Five Guys or Green Truck Pub.  It makes a huge difference in flavor.  If you love looking into great burgers, your next road trip to Atlanta needs to include a stop at The Vortex.

I will admit, I had no idea what to expect when we walked into their original location at Little Five Points.  It was about high noon on Sunday.  Parking was already at a premium.  I thought “Well, if I have to wait for a table, I’m not going to be happy.”  Noon time on Sunday doesn’t scream 2 hour wait to me.  Fortunately, we beat the rush.  By the time we left, the wait was 90 minutes.  Ouch.

The Vortex is a tribute to insanity and excess.  I say that in the kindest way of course.  The decor is scandalous.  Anything you can think of is on the bright red walls.  Don’t get me wrong, I loved it.  Pure entertainment before you look at the menu.  There are TV’s all over as well.

The menu was uhhhhhh extensive?  Yeah, that word fits.  Extensive and excessive.  Anyone nursing a hangover would be snug as a bug in a rug at this place.  I kinda got that impression that Sunday.  King-sized sandwiches, ‘award winning burgers’ and ‘by-pass burgers’ dominate the landscape.  The latter having nothing to do with highway travel.  You’ve got to see this for yourself.  The menu is a monster of monster-sized and stuffed

Rebel Outlaw at The Vortex

stuff.  Make sense?  I had the Rebel Outlaw.  Burger Patty covered in pulled pork, cheddar cheese and bacon.  They add a “Spicy Outlaw Sauce” to it, which I got on the side.  When it comes to sauces on my burger I always like to maintain control.  It can get messy real quick otherwise.   This guy was fantastic.  One of the best I’ve ever had.  It made me want to try all of them at some point.  Alas that would take a road trip of epic proportions.  And my daughter would miss out.  They don’t allow anyone under 18 years of age inside.  EVER.  Not daytime and certainly not at night.  Bummer.

Another favorite I had -which I share not so much to entice you to travel to New York, but to try this combo of toppings at home.  It was at a small chain called 5 Napkin Burger.  Several locations in New York City and elsewhere.  Ironically, they tried a spot in Atlanta and it closed rather quickly.  Not because the food wasn’t amazing.   The burger I had there is there “Classic”   Very simple.  Burger, Gruyere Cheese, caramelized onions, lettuce, tomato and rosemary aioli.  That’s it.  That’s all.  I dream about this burger and believe it or not, have yet to try to make it at home.  Soon.  Definitely this summer.

The Original at 5 Napkin Burger

Burgers without the expense of travel? In Savannah? Right here.

This is not a ranking.  It’s a list you should clip and save for a day you are craving a big, juicy burger and aren’t sure where to go. Yes, some are more pricey than others, but you indeed get what you pay for.

Circa 1875
48 Whitaker St.

The burger at Circa was one of those things that was recommended to me once, then twice, then a third time, until you finally say, “OK, I need to go try this.” A true rock star of a burger. How so?

Chef David’s Green Peppercorn Brandy Mustard sauce is made in-house. I get mine on the side to control the mess as I eat it and always have some left over to dip the truffle fries into. They’ll even add a slice of fois gras to it for you if you’d like. Too much? Try it.

Crystal Beer Parlor
301 W. Jones St.

Chef/Owner John Nichols grew up on Crystal Beer Parlor burgers, knowing they were a Savannah institution. So when he woke up one day and owned Crystal Beer parlor, he knew he had to have a great burger.

Attention to detail? He tells me they spent six months looking for the perfect bun before rolling it out.

Au Poivre burger, Famous Crystal Burger and Greek Lamb Burger jump off the page, but they are all good.

Green Truck Pub
2430 Habersham St. 

Savannah’s most popular burger never disappoints.

If you’ve been, you know why. If you haven’t — why not?

Best part in my book is how Josh and his staff are always tweaking and crawling forward with toppings.

Southern Comfort burger topped with smoked gouda and collard greens is a new addition.

Honorable mention to the El Jefe, a burger topped with corn, black bean and jalapeno salsa as well as sliced avocado (I added bacon).

Lip smackin’ good.

Green Truck’s burgers are classic griddle-top burgers. Hunter Cattle beef makes them tasty, but that griddle is the unsung hero at GTP.

Tybee Island Social Club
1311 Butler Ave.

I am a huge fan of char-grilled burgers. Love that charred taste and crust when a perfect burger is grilled.

Fat (and flavor, of course) drip away, but if the quality of the meat is good enough, then you’ve got nothing to worry about. Social has a few very good burgers, but the Chorizo Burger topped with pepperjack cheese, bacon, chipotle aioli, organic spring mix and red onion on a ciabatta bun is one for the ages.

Long day at the beach looking for a solid bite and an icy refreshment? Do it.

A.Lure
305 W. Congress St.

See? I really do go to upscale restaurants and eat burgers. A.Lure has its own char-grilled dream on a bun.

That bun, however, makes the world go round. First question I asked: “Are these made in-house?” I was told they were. Soft, subtle and buttery, which lets the perfect patty be the frontman.

That’s 5. Work on those, then email me and I will give you five more, including Fire Street Food and Dub’s Pub on River Street.

There are a bazillion great burgers out there, so if you find your favorite, own it.

And never be afraid to fight for it, because at the end of the day, all that matters is that you Eat It and Like It.

See you on TV,

Jesse

Well, ROSE Public House has gone in on Broughton next door to the Marshall House to favorable early returns, but a few blocks back at Bull Street, construction is underway for what promises to be a jewel of a space.  They are calling it Chive Sea Bar and Lounge.  The new restaurant is brought to you by Sean and Ele Tran, the same people behind Ele on Wilmington Island, Tangerine and the King and I on the Southside, and Fire Street Food downtown on Chippewa Square.  I got a peek inside recently and I can already tell you this one is going to be different.

“No sushi.  None” According to Trish Patel, who will be one of the managers at the new location.  “This will be predominantly seafood platters.  Oysters, mussels, lobster.”  She says. “We’re gonna do a cold platter and a hot platter.” “But we are going to steer away from the Asian vibe.  We are going to go with more a sexy Southern twist.”  “Does that make sense?” she asks.   Uhhhh, yeah, sure.   A sexy, southern twist for seafood from Savannah’s First Family of Sushi?  But no sushi?  Ok, got it.  The twisted play-dough look on my face begs for more of an explanation, so she offers.  “I think because they’ve done it.” she says.  “Their other restaurants have been with Japanese-Thai fusions, so it’s time for something different.”

Fair enough.

Something different this most definitely is.  It’s being set up to take advantage of the late night crowd too.  “We will have great music” Trish tells me.  A 70 inch television on the wall will show either a video or big televised event.  This will definitely be a place to hang out with some great food and cocktails.  Surround sound in the booths are a quick indicator of the vibe going on here late night.  There will be a small roped-off VIP section in the back and you can expect tables to get pushed back or moved out very late night for dancing.  Do not, however, let that fool you.  Yes, late late night on Friday and Saturday the vibe will most certainly feel like a ‘club,’ but early on it will be a great place for dinner with more a low-key feel.  Especially during the week.

I look around and I see the beauty of Ele.  I ask if this is a ‘spinoff’  Trish tells me “I keep saying this, but this space is going to have a gorgeous sexy flair.”  “Contemporary, sure.”  “But I think when people walk by or drive by, they are going to say ‘I want to dress up to come in there’

I couldn’t get any specifics on their menu, in part because the opening is over a month away.  They just haven’t gotten that far yet, but if Ele and Tangerine are any indication of what might be cooking in this kitchen, then it is going to be very very good.  There will be suggested wines for pairing on their menu for each dish.

Trish adds “This is something Savannah hasn’t seen yet.” “And if they’ve seen it, it hasn’t succeeded.”

We shall see.

See you on TV

Jesse