“What is That?” is dedicated to the Fraidy Cats in the house. I will readily admit I can be one of them. Did you see the look on my face when I was offered Sea Urchin in our Sushi episode, Season 2? Yeah, I’ve become pretty brave the last five years, but I still wince at the sight, smell or opportunity of something….uh different? What I can tell you, is that I’ve gotten pretty good at tasting something. Sure, on a couple of occasions, I’ve thought “What have I gotten myself in to?”. But I can honestly say that probably half the time, I have discovered something new I didn’t know I liked. Will I eat those things every day or even once a week? Of course not. But If you don’t try it, you have no clue if you will ever Eat It and Like It.
With that as a back drop, here’s the fun we had in our first episode of Season 3, “What is That?”.
Circa 1875 is Savannah’s best Gastropub. It started out as a nice Parisian style bar with some munchies, then a few years ago, they opened their full blown restaurant. They serve French classics like Cassoulet and Pâté De Campagne, but everything on the menu is fantastic. We love their burger. The housemade Green Peppercorn Brandy Mustard sauce will make you cry it’s so good. Sure, you can’t get it topped with Foie Gras, but those are extras. Truffle Frites are the perfect compliment. Located on Whitaker Street in Downtown Savannah, Georgia.
B. Tillman is part of the Byrd Cookie Company family. A little over a year ago, they decided to get into the restaurant business and open “The Cookie Bar.” Great idea, it paired their popular milkshakes with a full liquor bar and a fantastically creative menu. Well, over the course of their first year, the concept has evolved in an effort to make a great idea a perfect idea. The menu is among Savannah’s best (especially outside of Downtown Savannah). This is absolutely a locals spot that is a great meal, great time. Chef Cameron trained under Celebrity Chef Hugh Acheson, who will be opening his own restaurant The Florence in Savannah in 2014.
At first glance, The Sparetime looks and feels like a bar. It kinda sorta is at first, and that could scare some people in search of great food away. Chef James Levins is a Savannah guy who’s traveled around sharpening his culinary skill before returning home. His experience includes a stop at New York City’s famed Grammercy Tavern. He knows how to turn out a great dish. You can go simple at The Sparetime with General Tso Chicken Wings or with an unbelieveable grilled cheese. Similarly, you can step things up a bit with seared Duck Breast, Crispy Lamb Belly or Price Edward Island Mussels. It’s all fantastic, you will Eat It and Like It the next time you have some spare time.
