Savannah Restaurant Week 2018

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So many of us circle the calendar when it comes to sporting events and holidays, but there is also a good portion of the population that lights up like a Christmas tree when you tell them Savannah Restaurant Week is back.  It is, and it all starts on Friday, January 26th and runs through Super Bowl Sunday, February 4th.

Sponsored by the Savannah Morning News, Savannah Restaurant Week is a great opportunity to enjoy any of a couple of dozen restaurants in town that you wouldn’t normally visit. Participating restaurants offer 3 courses for $30.00. Some restaurants offer upgrades or enhancements to their menus for a few extra bucks, but generally speaking 3 for $30 is your baseline to eat it and like it. Of course, beverages are not included.

Savannah Restaurant Week is also a good way to enjoy some restaurants that are new to the city’s food scene. East End Provisions is a prime example of that one. They opened in November and are doing some great things with their menu. Last year during Winter Restaurant Week, we enjoyed a fabulous meal at Noble Fare. Still one of Savannah’s solid choices.

It would be unfair to single out others, because ultimately, tastes vary from person to person, but it is fair to say there is something for everyone during Savannah Restaurant Week. River Street, great spots in area hotels and some old favorites like 1790 Inn and Restaurant.

For a full list of participating restaurants, click here. Wherever you end up, be sure to Eat It and Like It!

See you on TV,

Jesse

jesse@eatitandlikeit.com'

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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jesse@eatitandlikeit.com'

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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