One of the better stories on our food scene the last year or so has been how vibrant Savannah’s pop up scene has become. I mean, we’ve had pop ups for longer than a year around here, but it just seems the last 5-7 months they are coming fast and furious. They are happening practically weekly and practically everywhere.
A big part of that push is the enthusiasm created by Savannah chef Chris Hathcock. “Chino”, as he is affectionately known around town, had a two month run back in the Fall at Strangebird followed by very successful stint at Fleeting at the Thompson Hotel. The latter arrangement went so well, that they are bringing in it back for another go.
CRYBABY is the name of the culinary game this time around. CRYBABY celebrates local seafood and highlights Mexican cuisine through the lens of Georgia’s regional specialties and seasonal ingredients. In this first concept, guests can expect Raw Oysters with tomato, fermented aji limon, cilantro and serrano, Elote made with Silver Queen corn, Duke’s Mayo, crema, cotija, cilantro, and locally caught Whole Red Snapper.
CRYBABY will run every week on Mondays and Tuesdays at Fleeting from 5pm until 9pm from July 1st until July 23rd. Reservations are not required, but certainly recommended. You can see the full menu and a link to reservations here.
