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!
Archive for Dinner
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!
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.
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!
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!
Mother’s Day at the Melting Pot
Treat Mom to a fondue lunch or dinner this Mother’s Day. It’s only $27.50 per person, but you better book fast! Moms will be greeted at the door with champagne, and from there will enjoy delicate cheese fondues, gourmet salads, fresh entrees and of course, chocolate fondue for dessert. Call 912-349-5676 to book your reservation.
FORM hosts A Night in Italy
FORM’s May Wine Dinner will be A Night In Italy, featuring wines of serious provenance dating back to 180 b.c. in some regions! These dinners book fast, so be sure to get your name on the books for May 3rd fast! Call 912-236-7642.
Savannah Dining Tidbits 