Random Ruminations July 9

A mid summer day’s dream of falling leaves, and cool temperatures.

**We’ve been quiet at Eat It and Like It. Everyone is entitled to a tiny vacation, of course. However, things tend to slow down for the summer. We are keeping you in the loop. There is still a good bit of food news flying around. Like what? I thought you’d never ask.

**There are a lot of re-runs airing right now, but a new season of Eat It and Like It will return mid-late September. Exact date will be finalized shortly, we will keep you posted.

**It may be mid summer, but a new restaurant is about to open downtown Savannah. Read about Hitch by clicking here.

**Smith Brothers on Liberty Street downtown has already had some fantastic sandwiches to offer the lunch crowd, but now they’ve expanded it. I have tried a couple and they are excellent. They are calling it The Counter at Smith Brothers. It needs to go on your short list of places to try, soon.

**The headlines on television haven’t been particularly pleasant this summer. I will leave the details of all of that to someone else. However, I came across a column out of New Orleans this week that was just fascinating. Yes, the racial divide in America even reaches its restaurants. Click here to read more.

**You still have plenty of time to try (and equally as important) vote for the Worcestershire Glazed Mushroom Burger that Michael Gottlieb is doing out at Wood’s Kitchen in Bloomingdale. Michael tells me since we reported on it a few weeks ago, there has been a line out the door of his place on a semi-regular basis. While I’d like to take some credit for that, I do believe the word of mouth has been significant. Why? Because for $10 the burger is a spectacular value. It’s part of a national contest. Head out there, try it and vote for Wood’s Kitchen so Michael can make that burger in New York City. Read more about it here.

**We are revamping our newsletter templates. New ones will start rolling out in late August. In the meantime, stay in the loop by signing up. No spam, ever. Just all the food news fit to eat and drink.

**Atlantic, a new restaurant being built out at Drayton and Victory Drive in Savannah is chugging along. It should be open sometime this Fall.

**Aquacurean is coming to the Westin Savannah Harbor. August 26-28, 2016. In its 3rd year it has become Savannah signature seafood event. Tickets are extremely reasonable and offer you unlimited bites to taste. Beer, wine and spirits to sip and a fantastic atmosphere overlooking the Savannah River. Check out their schedule of events here.

**The same goes for the Savannah Food and Wine Festival. That is in November. Tickets are available for a number of events including the Eat It and Like It Thursday night Speakeasy event at Georgia Railroad Museum. Last year was a smash hit. This year will be even better.

**Don’t want to wait that long? There is a new pizza maker coming to town. Big Bon Pizza is wood fired oven pizza. They are hosting a launch party on July 30th at Service Brewing. Tickets are $20. Gets you all you can eat pizza and beer. Not a bad deal at all. Find tickets here

**Update on the renovations going on at 606 Abercorn (Formerly Leoci’s Trattoria). The new restaurant will be called Cuoco Pazzo and is operated by the same people behind Little Italy on Wilmington Island. They are hoping for a late July opening. I wouldn’t count on anything until August. I will keep you posted.

**Fans of Frali Gourmet pasta makers on Liberty Street at Tattnall downtown Savannah will be very happy to know they are starting dinner service a couple of nights a week. I will have more on that soon.

**Finally, keeping it internationally diverse, our friends at 39 Rue de Jean on downtown Savannah’s West side are having a little party for Bastille Day. July 14th.  Click here for more.

See you on TV



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.