TA S T E TA S T E S A V A N N A H
Fresh Take For Chef Robert Newton, “farm to table” isn’t just lip service As told to SAVANNAH MAGAZINE // Photography by MICHAEL HRIZUK
ASK ROBERT NEWTON why a chef of his talents and resources would bother with a small, local farmers market (the Fleeting executive chef’s resume includes tenures at Le Cirque and Aquavit
in New York, where he also owned and operated Seersucker Restaurant and Smith Canteen), and his response is emphatic: “You could do a whole piece on ‘why bother,’” he says.
M AY/J U N E 2 0 2 2
67
