Random Ruminations July 15

Running off at the keyboard while trying to avoid spontaneous combustion from the heat.


*So much has been said about the passing of Scott Waldrup already. It is pretty amazing that one person could have such a massive impact. My piece on what Scott meant to the Savannah hospitality community was the most read article in the 5-plus year history of Eat It and Like It.com. That is saying something because we’ve enjoyed some significant successes around here. We had people stopping by the website from all over the world to read more about Scott.

*On the heels of that, if you will allow me a moment to share some big news for us. 2017 has been a record setting year. Better put, record shattering. Traffic to our site is at an all time high and growing monthly. We’ve broken our monthly traffic record 4 times this year alone. July will make 5. So thank you for your continued support of this website and our still very highly rated television show.

*Speaking of that television show, we usually have re-runs going during the summer. Tomorrow morning is no different. However, we went DEEP into the archive this weekend with some classic segments of our show. Going back 4 or 5 years. We have an almost 10 minute segment on Mrs. Wilkes Boarding House. The history, the fascination and the food. It was a must see then, it’s a must see now, Sunday. 7:30am WSAV-TV

*Some news. Fox and Fig, the vegan concept brought to you by your friends at Foxy Loxy and Coffee Fox, continues its build out on Habersham Street on Troup Square. I am told they are looking at a mid-September opening. Hoping for at any rate. We will keep you posted.

*Also on the horizon, Savannah’s chicken wing shack at Bull and Victory, 520 Wings is opening a 2nd location. This one will be in the old Pizza Hut on Highway 84 in Hinesville. Work on the build out is coming along and we are planning a big grand opening event with them. You are invited of course. Stay tuned.

*Are you following us on Twitter and Instagram? @eatitandlikeit ? Good.   Feel free to share your own good eats #eatitSAV and #eatitHHI.

*Our friends at Pie Society in Savannah are now shipping nationwide. That is a significantly large deal. Thrilled for them.

*We’ve also started work on a new concept. Well, new for you. Drink It and Like It has been discussed around here for years. We’ve had dormant social media handles and pages for that long. Dormant no longer. It’s coming. Give us a follow. Details are around the corner

*Worth sharing over the summer, the New York Times ran a taste test of 10 different hot dogs. Where do your favorites stack up? Click here for the story.

*Speaking of the New York Times, the story broke there a couple of weeks ago about Celebrity Chef Sean Brock had entered an alcohol rehab treatment facility earlier this year. Of course, Brock is the chef behind Husk, which is expected to open in Savannah in 2018. To his credit, Brock has been very open about his troubles and says he is open to helping others in the industry with similar problems. Great story. Read it here.

*Fans of Big Bon Pizza in Pooler need to put July 29th on their calendar. Some of the best pizza around will be there for a pop up. Read more here.

*Moss and Oak is a new space inside a newly renovated Hyatt Savannah on Bay Street. They have a dessert there that is already one of the best in the city. No joke. Dark Chocolate and Banana Bread Pudding with Buttery Caramel Ice Cream. Read more here.

*Ever heard of a Milk Sommelier? Apparently it’s a thing. Take a look at the story here.  

*And yes, cockroach milk is a thing as well. That’s enough to make you run for the hills, no?

*Can’t end this on that note, can we? Of course not

*Ele’s new spot “Current Kitchen and Cocktails” is now open on Wilmington Island. It’s a renovated space at the old Ele location.  Eat It and Like It.

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Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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