Archive for Dinner

Skyler’s — A Not So Hidden Gem?

When first one, then two, friends both food lovers, told me they’d had a fabulous dinner at Sklar’s, I was at first surprised, then intrigued. I’d heard of the place, probably walked past it a hundred times on Bay St., but paid little attention. So now, I called around to other restaurant-going pals to see if anyone else had ben there. Not many had, but those who’d actually gone there had nothing but praise. I discovered that the place is owned by a couple–he a born and raised Southerner from Atlanta, she from Vietnam. And that they often meld their cuisines together . For instance, a petite filet mignon with an a sauce that hints of Asian flavors, friend shrimp with a light as air tempura batter…Every one I talked to mentioned the crab cakes, much lighter than the traditional ones, and someone mentioned a delicious lemongrass-flavored chicken.
Several people also mentioned that the service leaves much to be desired, but the food makes that almost irrelevant. I’ll be checking it out one day soon!

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Papillot closed for three weeks

Chef Herve and Ann-Marie are off  to his native France for a three- week vacation.  “I’m counting the minutes and seconds till we leave,” said Ann-Marie a few days ago.  We wish them a wonderful time, a wonderfully happy new year!  And we at Savannahbest are counting the minutes and seconds until Papillot’s re-opening on the 23rd of January!

 

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For a super lucky year!

In most of the world, there are special dishes to eat on the first day of the New Year, which are said to bring good fortune in the 12 months ahead.  And in a great deal of the America, this food is some form of beans, greens and pork.  The beans are said to bring luck, the pork to give you health, and the greens to offer money.

 

Beans and Greens for New Year’s Day

 

Kielbasa, Chorizo, or Andouille sausage.  1 whole sausage, cut in pieces

Beans – 1 can each  black eyed peas, lentils, red kidney beans

 

Greens –  2 large bags frozen mixed greens

 

1 quart each beef broth and chicken broth

 

1 or 2 lg. cloves garlic

 

1 med. Sized onion, halved

 

Directions:   The sausages are usually sold fully cooked. If not, after cutting them up, microwave till close to fully cooked.  Cut sausage into one or two-bite pieces. Place in large soup pot. Add beans, greens, broth, and seasonings. Bring to a boil, then turn down heat and simmer for an hour.  Enjoy a wonderfully lucky year filled with good fortune, health and wealth!

Will serve 6 hungry people.

Note:  I use three kinds of beans because each was the favored one in one of the places I’ve lived—Red kidney beans in New England, Lentils in Italy, and Black Eyed Peas here in the South.  But obviously, you can use any or some or all of them as you wish.

 

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New Restaurant by the creators of Local 11 Ten

No question about it, Local 11 Ten is among the finest restaurants in a city of fine eateries!  So it seemed reasonable to assume that their new place, Public Kitchen & Bar, at the corner of Liberty & Bull St.,  would be exceptionally good as well.  More casual, more affordable, but surely great! Well, so far, at least, it seems to disappoint. Right off, they don’t have a menu posted anywhere, not on-line where they have a Facebook page, nor anywhere else. We have a copy of their daytime menu….called to try and find out what was on the evening menu and were told “some steaks, a pasta dish and a fresh fish dish.”  They do have a nice array of salads and sandwiche…. tried the Spinach salad, made as it should be with bacon dressing–really good! And sampled the crab cake–okay, but nothing to write home about. An interesting lineup of burgers….unfortunately, they say they cook them all medium-well. Which, to me at least, simply screams “overcooked and dry.” Did not try.  Well, it’s been less than a month since they opened, they’re in a perfect location, they should do well no matter what. Hopefully, a lot of kinks will be straightened out…. I’ll be back to see!

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Get ready, get set, get Greek!

This Thursday, Oct. 11, is opening day of the 61st Annual Greek Festival.  11AM-9PM, Thurs. through Saturday, the Festival is at  St Paul’s Greek Orthodox Church, 14 West Anderson Street – Savannah GA.  Amazing food, shopping and entertainment !!    www.savannahgreekfest.com  If you share our passion for great Greek eats, you’ll be there all three days!  It’s that terrific!  Oopah!

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Roasted Quail: a dish not to be missed!

Leave it to Alligator Soul’s Chef Chris DiNello to come up with  one of the most spectacular dishes we’ve eaten in quite a while.  With a venison stuffing, this herb roasted quail sports an organic fig preserve glaze.  Served with rabbit and pancetta dirty wild rice and butter braised seasonal vegetables, this unbelievably delicious dish is topped off with a garnish of an organic peach balsamic reduction.  Altogether an incredible version of the always delightful delicate quail!

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Exotic excitement at Alligator Soul

If you’re tired of the same old dishes–beef, pork, lamb, veal, poultry, fish or seafood–just head for Alligator Soul.  Chef Chris does all of those to perfection, but now he’s got a new repertoire up his sleeve.  It’s time for adventure!  On tap are Yak, Elk, Bison, Antelope, Ostrich, Quail, Pheasant, Rabbit, Beaver.  So go for it!  Chef will prepare these to your liking.  Yum!

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