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Category: Jesse’s Articles

HomeJesse’s Articles
September 9, 2021

Savannah’s Emporium Kitchen is back

As it was being built a handful of years ago, I thought the Perry Lane Hotel and their adjoining restaurant Emporium Kitchen and Market...

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August 26, 2021

Savannah’s Fork and Dagger to begin dinner service

For as many long hours and weeks as he has put in over Summer 2021, you’ll have to forgive Brian Torres if he’s a...

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August 19, 2021

Michelin Rated Chef coming to Starland District

This is a pretty big deal. And it wouldn’t be a stretch to say Savannah owes it to a global pandemic. Andrew Brochu, a...

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August 5, 2021

HHI’s Java Burrito Company coming to Broughton Street

Sometimes it takes a minute for news to become ‘officially official’ but in this instance, it would be fair to say that it is....

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August 5, 2021

Savannah’s The Fat Radish settles into a groove

Nick Wilber isn’t the first chef I’ve spoken to over the years that touched down in Savannah and essentially had to learn a whole...

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August 4, 2021

B. Matthews named a Top Brunch Spot in America

b. Matthew’s Eatery is pleased to announce they have been named one of the Best Brunch Spots in The United States by TripAdvisor in...

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June 4, 2021

Neon Taco – A Vegan Pop Up

“I just like to cook.” Like everyone else out there, Andy Sutphen found himself at home a lot last year with not a lot...

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June 2, 2021

3 Spots for your Summer Short List

Savannah/Hilton Head is home base, but as you know we talk about all kinds of spots for good food. If I find good eats,...

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May 26, 2021

Two words for Summer 2021: Be Nice!

I stuck my head into a very popular Savannah kitchen this week to say hello. It was certainly not the first time I’ve done...

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May 6, 2021

Savannah’s La Scala sets a new course

Simone Concas says he wants to retire here. “They gave me the entire 3rd floor to use as office space.” he says. “It used...

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Eat It and Like It with Jesse Blanco, Savannah and Hilton Head Island’s highest rated local television show, was created to explore the under-appreciated diversity of Southern Cuisine.
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