Chef Chris Nason opened his feted restaurant back in 1998, and it still sets the benchmark for local market-to-table cuisine. His restaurant is relatively small, with soft lighting and a rustic contemporary style that incorporates exposed brick, reclaimed wood, and bold modern art. His interpretation of Savannah’s antebellum culinary heritage includes sesame-spiked calamari with ginger-coriander pesto, pineapple-sage shortbread, and benne-encrusted local black grouper with jasmine rice. You can also simply pick your meat (steak, duck, lamb) or seafood (salmon, scallops, tuna) and then select the sauce (the white truffle butter is hard to beat).
- Frommer's Staff