When chef Lauren Teague took over at Pacci Italian Kitchen and Bar, the entire Savannah foodie community took notice. Chef Lauren has developed a significant following in the area with stops at 22 Square in the Hyatt Hotel and Atlantic.
Since she started in late September, she’s and her team have been crafting a new menu. It took a little bit of time, but she’d be the first to tell you that she wanted to get it right before sounding a horn inviting the community to come and enjoy her versions of some Italian classics. Well, it is now time.
Delicious New Seasonal Menu
SAVANNAH, GA (December 11, 2018) – While Savannah starts to chill down and the days get shorter for fall and winter, Executive Chef Lauren Teague is heating things up in the kitchen at PACCI Italian Kitchen + Bar, adjacent to The Kimpton Brice, near historic Washington Square. PACCI released its savory new fall menu this month, and there’s already a buzz from PACCI’s regular customers about Teague’s delicious creations.
Chef Teague spent her first month at PACCI perfecting this new fall menu, which incorporates her signature seasonal offerings and creativity throughout. According to Teague, “I’m so excited about the fall menu and our guests are already loving it. We have created a seasonal section on the dinner menu, which will rotate and change throughout the year, depending upon the availability of produce and proteins during each season. We’re offering a Sunchokes and Apples Salad for fall, which features seasonal Jerusalem artichokes that we slow roast like a potato and Georgia apples, shaved fennel and radicchio – finishes with a beautiful and light gorgonzola dressing. It really warms my heart to know I’m making people excited again about their dining experience at PACCI.”
Teague has also created a new sandwich category, with options such as house made sausages, fried mortadella and the new and already popular sardines sandwich, which is open faced on grilled bread, with pickled celery, braised tomato, saffron aioli and soft egg.
PACCI’s elevated culinary approach to hyper-local seasonal offerings is Chef Teague’s hallmark, with her long-time commitment to incorporate fresh ingredients by working with local farmers and purveyors.
The entire fall menu can be found here and some highlights include:
- Ricotta Agnolotti with sautéed shrimp, basil oil and carrot salad
- Braised Pork Belly with rainbow chard, sweet potato and apple mostardo
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