The construction project at the corner of Whitaker and State streets caught everyone’s eye while it was in progress. Not soon after, word began to leak that Savannah was getting a high-end steakhouse and distillery right in the heart of downtown. A year or so later, Savannah Spirits and Chophouse opened and for the most part quickly disappeared into the background.
Dean Bell noticed. Almost immediately.
As one of the owners in the beautifully restored restaurant project, he knew the concept wasn’t a perfect fit. He tells me today he was never comfortable with a true steakhouse concept.
“I’ve got almost 200 seats here.” he said during a recent conversation. “That wasn’t going to pull people off of the street.”
Well, he is right about that. Very few people are going to go out for a stroll and a bite to eat-like so many do in Savannah-and wind up dropping $50 plus on a cut of beef plus sides. No, that’s not what Savannah is about.
“It wasn’t my first choice, but I went with it.” he says. Admitting to a move that many times proves fatal for a new restaurant. Not here, though.
I visited the previous ‘chophouse’ concept and thought it missed the mark. Clearly, I wasn’t alone.
Now, the reset button has been pushed.
Fortunately, Savannah Spirits and Chophouse has a chance to re-group and reset. They’ve hired a new chef and just this week launched an all new menu. The steaks are still there, but the prices have come down across the board. The ribeyes, strips and filets are all the same quality they offered previously, but now they will come with fries or a salad.
“We wanted to offer more of what people here are looking for.” Bell says. “We didn’t have oysters on the half shell before. Now we do”
The menu now is far more middle of the road. Scallops, salmon, fried shrimp and calamari and more. The most adventurous eaters among are rolling their eyes right now. Don’t think I don’t see you. Yes, another one of ‘those’ menus. But lets get real, would a $100 a head big city sushi spot work in Savannah? Not anytime soon.
In the meantime, Bell believes you offer the people what they want. “We’ve had people stop to look at the menu and think it was just way too high end and keep walking.” he says. “Our new lunch menu is going to be very approachable.”
I saw a blackened swordfish dish in the window during my visit that looked exceptional. Was it? Don’t know. But I will find out soon.
Bell is a Savannah native. He’s hoping that knowledge of the market will make the second time the charm.
The signage will eventually change, but going forward this will be Savannah Spirits Kitchen. Cameron Dempsey is the new Executive Chef. He’s worked at a few spots around town including The Wyld Dock Bar, The Collins Quarter and The Fitzroy.
Like any re-launch, it will take a little bit to get systems in place. I’m looking forward to trying this new menu in the next few weeks. You have an opportunity to do so anytime you’d like really, but Savannah Spirts Kitchen will be participating in Eat It and Like It’s Restaurant Weeks beginning on July 18th. So mark your calendar.
I’m curious to see how Savannah responds to this new approach. Bottom line, like anywhere else, if the food is good at a good price, they will.
Incidentally, the distillery on the property (it should be noted with a completely different ownership group) is in the process of being sold to a new owner. Not a drop of booze has come out of there, but it will eventually. Nothing moves fast when a bunch of attorneys are involved, right?
More on that another time.
See you on TV
Jesse
