While there could be endless debate over what being the ‘Best’ is, this is a topic where we felt pretty strongly about who was being considered and who would win. And no, there were no doughnut shops involved. The criteria was simple, the restaurant had to open during calendar year 2017. Truthfully, when we all […]
Best New Restaurant – 1540 Room Read More »
One door closes and another opens. In this case, pretty quickly. Two days after The Florence closed its doors for the final time in Savannah, Executive Chef Kyle Jacovino has landed a new gig. Jacovino will become Executive Chef at the 1540 Room inside the newly renovated DeSoto Hotel on Liberty street in the heart
Jacovino to lead 1540 Room at DeSoto Hotel Read More »
It’s not very often that a 3 year old restaurant’s closing makes headlines. Depending on what you read or believe more than half of all restaurants shut down within that same three year period. It was supposed to be different in Savannah with The Florence. Owner Hugh Acheson and Executive Chef Kyle Jacovino were seen
Restaurant owners react to The Florence closure Read More »
Sometimes June of 2014 feels like it was 30 years ago. Yet that is the moment in time I point to when I am asked (which is frequently) ‘where did all of this come from?’ The moment on the calendar I’m referring to was the same month that Savannah’s food scene began its journey toward
Savannah Food Scene Pushes Forward Read More »
We had a good time with our pizza episode. A few noticeable differences from what we’ve done the last few months. This show was incredibly colorful. Obviously, variety in pizza toppings will do that. Beyond that, we enjoyed putting this one together because of the variety in the locations we chose. We like to step
Eat It and Like It – Pizza Read More »
You’ve gotta forgive me for getting a little bit out in front of my favorite time of the year. While we’ve been grinding through the heat and humidity of Summer, my calendar for the Fall has started to fill up like grapes in a barrel at harvest time. There isn’t a whole lot of wiggle
The Most Wonderful Time of the Year Read More »
If you didn’t know who he was, frankly, you wouldn’t mistake him for any sort of bigger than life figure. He walks around with a book bag of sorts. Not a whole lot in there except a notebook and a Macbook. He is an incredibly accomplished chef, but doesn’t do much cooking anymore. He’s a
Hugh Acheson Looks Back at First Year of The Florence Read More »
A couple of months ago, I shared with you the fact that one of downtown Savannah’s most popular spots for breakfast and lunch was approaching a point where they were going to be opening for dinner. It was a natural progression. The space is beautiful, the reception from the community outstanding and the amount of
Great Food Poppin’ in Downtown Savannah Read More »
Trying to track down a chef sometimes can be a tall order. Think about it. Late nights in a tiny kitchen. Hours more after that planning and sorting out the next day. In so many cases, it’s a thankless job. If someone knows who you are and you walk through the dining room one night,
It was hard not to choke on the sawdust. It was everywhere. As was the activity. Ten to twenty workers in hard hats with a purpose. No question. It’s almost as if there is a deadline on the horizon. “We’d like to be open by St. Patrick’s Day”, he said. Of course he would. There’s
