Man it is hot. I tried to lick a popsicle and it was all the way down my forearm before I could even open my mouth.
- Bo Bien Hut is the latest spot from the creators of Tybee Island Social Club and Tybee Fish Camp. Kurtis and Sarah Schumm are giving Asian Fusion a shot on the island. They are now open at 1605 Inlet Avenue on Tybee Island.
- I’ve been told a new Italian restaurant is coming downtown Savannah. They are going to specialize in American Italian favorites like Chicken Parmagiana, Fetucinni Alfredo and other classic dishes. The location is a work in progress, which is why I can’t say any more, but all fingers are crossed that it could be up and running within a few months. Hey, the more, the merrier.
- If you are looking for a quick something sweet down on Bay Street, you might want to pop in on Tondee’s Tavern. They’ve been there for a few years now, but they just started making cheesecakes to go. They come in easy carry mason jars (which are yours to keep) and are actually very good. I had the traditional New York style and I enjoyed it. They have about a dozen flavors, including a Vegan option, which incidentally is also available at Gallery Espresso on Bull and Perry Streets on Chippewa Square.
- Is it too soon to mention the Fall Taste of Pooler? Of course not. Mark your calendar for September 10th at the Mighty 8th Museum. A ton of great food for one great price. We’ll see you there.
- If that is too far out, then make plans to join us at AquaCurean, Savannah’s premiere seafood and spirits event. August 28th through the 30th at The Westin Savannah Harbor. If you like seafood, you will love this. Discounted tickets are available until July 31st at Aquacurean.com.
- Don’t laugh but Pabst Blue Ribbon (known to most of us as PBR) is getting into the craft brew game. Apparently, sales have been flat, which is kind of hard to believe considering the number of hipsters roaming the streets. I would have surely thought sales at Pinkie Masters alone would drive the PBR corporate bus. Read more about PBR’s Craft Brew venture here.
- We are having some fun this summer. But we are probably working harder on a new season of episodes of Eat It and Like It than we have at any point in the last four years. Those of you who may not have gotten the memo should know that I am no longer a sportscaster at WSAV-TV. My last day was May 24th. At that point, Eat It and Like It became my full time job for the first time in four years. A quick thank you to everyone for your support and a reminder to enjoy our re-runs Sunday mornings, 7:30am on WSAV-TV. New episodes, a ton of them, will premiere mid to late September.
- Cotton and Rye opens Tuesday, July 21st in Savannah’s Victorian District. If you missed my write up, no problem. See it here. It’s gonna be a good one.
- Check out Eat Squad review from our newest member, Cheryl Baisden Solis. She paid a visit to a Mexican restaurant on Wilmington Island, Rio Bravo. Worth a trip for you? Take a look
- Stay in the loop and sign up for our newsletter. Twice a month we send out all kinds of fun related to food in the South. New spots, closed spots, festivals, and more. It’s not only the Savannah area’s best, but the fastest growing. Sign up here.
- And finally, you may know there is another major motion picture being shot in Savannah these days. “The Do Over” stars Adam Sandler and David Spade. Great to see both actors spotted all over town enjoying themselves. They’ve also been calling on a number of area restaurants to provide food for the crew. Among them Treylor Park downtown and Driftaway Cafe in Sandfly. Driftaway owner Robyn Quattlebaum tells me he got a call from them recently asking if he could prepare food for 90 people in about two hours. And they wanted some vegetarian options. “Sure, no problem”, he said. “We’ll see you about six for a pick up.” Well, as it tends to happen around here, the skies opened up. The rain started coming down pretty hard at the Isle of Hope location the movie was using, so they decided to wrap for the day before dinner. All that food? How does Hawaiian tuna nibble tacos with black bean and corn salsa, fried fish sliders with red pepper remoulade and fresh vegetable sazon tacos, all served with housemade coleslaw and potato chips sound? “They didn’t eat it”, Quattlebaum tells me. They picked it up, paid the tab, and donated the food to a local homeless shelter.
See you on TV.
Jesse
