Most of you know that Restaurant Week in Savannah is hardly a new concept. It existed for many years and was operated by the Savannah Morning News. Back then, restaurants were offering 3 courses for $30. It was very popular. These days, you don’t need me to tell you that $30 won’t even buy you $20 in a restaurant. Food costs, labor costs, all of the costs are through the roof compared to where they were 10 years ago.
Also back then, I wrote a column for the paper. Every year, Restaurant Week would roll around, I’d look at all the menus-like many of you have been doing this week-and I’d select a few hot spots that intrigued me and share them in a column. Well, things are different now.
Eat It and Like It Restaurant Week has become our baby. All of the menus from all 25 of our participating restaurants are listed here on our website. How do you pick a favorite? I cannot. We’ve been shooting promotional footage all over town the last few weeks. Sometimes, Camera guy Chris and I have been able to taste some of the eats that are being offered for Restaurant Week, but not always.
I’m going to offer some highlights from our travels the last two or so weeks. But in doing so, I will stress that the beauty of Restaurant Week this year is in the variety. We’ve got some of Savannah’s upscale eats from Fleeting, St. Neo’s Brasserie and The Collins Quarter. We also have some absolutely more affordable options from A Taco Affair, Moon River Brewing Company, The Shrimp Factory and Desposito’s in Thunderbolt. There is really something for everyone and we are very excited to be able to present it. Some highlights.
*Pork Belly Appetizer at The Collins Quarter
In all fairness, I can probably count on half a hand the number of times I’ve been served a pork belly dish and didn’t like it. But the Pork Belly at The Collins Quarter, served in a Caramel Chili Broth with pickled onions, pickled fresno peppers, cilantro and red cabbage was one of the best things I’ve enjoyed in a while. There’s something unbelievably addictive about that Caramel Chili broth. Call me crazy, but I wanted to just sip it out of the bowl. The staff agreed with me. It’s one of their favorites as well. Incredibly delicious. See their Restaurant Week menu here.
*Seafood Gnocchi at The Shrimp Factory
I’ve always been a sucker for a pasta dish with any kind of white wine sauce. I prefer it most times to a heavier red sauce. Well, this dish at The Shrimp Factory pushed all of the buttons. Gnocchi with Shrimp, Crab meat, shallots and cherry tomatoes was absolutely wonderful. The shrimp (as you can see in the photo below) were a great size. Is it hand made gnocchi and all that pretentious stuff you get down the street? No, but this dish is great. I hope to make it back there to have it again. See The Shrimp Factory’s Restaurant Week menu here.
*Early Dining Option at Pacci Italian Kitchen
The guys at Pacci Italian Kitchen are offering a nice twist on their 3 course menu. If you come in for dinner between 4:30 and 6:30pm you get essentially the same Restaurant Week menu at a discount. 3 courses for $40. Their Scallops with Mushroom Risotto and Broccolini was really good, too. Their Chicken Parm is on the menu as are a few other surprises. See their RW menu here.
*Savannah Tequila Company offering 3 courses for $35
I tell anyone who will listen to me that I very much enjoy the eats at the Savannah Tequila Company, the Mexican concept at the Plant Riverside District. It is not your typical bottomless chips and salsa neighborhood joint. It is a little higher price wise. That’s the most push back I get from Savannah when I mention it. Well here is your chance to try it for a fixed price. 3 courses for $35 at this restaurant is a great deal and will give you an idea of how tasty a lot of their dishes can be. They are also offering specialty cocktails for $11 as well. See their Restaurant Week Menu here.
That’s four to chew on for now. Pun very much intended. You can see all menus and the full line up now at Savrestaurantweek.com
I’ll have more hits early next week so you can start to make your plans to participate in Restaurant Week. January 26 through February 4th.
