WHAT I’M MOST EXCITED ABOUT: The new era of dining at The Emporium Kitchen and Wine Market within the Perry Lane Hotel. As the new executive chef, I’m inspired by the storied travels of the hotel’s muse, Adelaide Harcourt. The menu celebrates her Savannah roots alongside her global culinary discoveries. We want our guests to embark on a culinary journey at The Emporium.
OUR SPECIALTIES: Relish dishes that span from the Lowcountry to the world beyond, like our Basque-inspired sous vide octopus and a classic Italian veal chop, each crafted to reflect the fusion of local ingredients and international flavors. Every meal is a tribute to the spirit of adventure and culinary excellence.
KARA FORD & BRAD SELLARS
5500 Abercorn St., Suite 36 | 912.999.8112 oakthirtysix.com
OUR SPECIALTY: From our signature small plates to hearty entrées, every dish is thoughtfully prepared with a bit of unexpected flair. Whether you’re sipping on a hand-crafted cocktail or enjoying a shareable plate with friends, OAK 36 feels like a comfortable place to unwind with the kind of food and drinks that turn an ordinary night into something special.
SIGNATURE DISH: We just can’t quit the Chicken Fried Chicken! We start with a perfectly crispy fried chicken breast, goldenbrown on the outside but tender and juicy
on the inside. It’s served alongside velvety mashed potatoes, seasoned just right, and topped with our rich, creamy country gravy. The dish also features seasonal vegetables, adding a fresh balance to the indulgent flavors.
AT OUR PLACE: We offer more than just a meal; it’s an experience that blends the convenience of Midtown Savannah with a vibrant casual-yet-elevated atmosphere. We focus on creating a welcoming environment where guests can enjoy craft cocktails and
creative American dishes that are both familiar and surprising.
PERFECT PAIRING: Our Short Rib features tender, braised and charred beef served over creamy grits with broccolini and roasted grapes, resulting in a sweet-savory balance. The whole-grain demi enhances the richness. Paired with The Painted Fields “Curse of Knowledge” Red Blend, the bold, complex notes complement the dish’s depth and flavors perfectly.
BAOBAB LOUNGE, PLANT RIVERSIDE DISTRICT ALVAS WAHOME
River St. | 912.373.9100 plantriverside.com
OUR SPECIALTY: Lamb Meatballs – it’s bold yet refined with a rich, earthy depth of perfectly seasoned lamb complemented by the sweet, nutty essence of tahini. To elevate the dish, an eggplant chutney adds a delightful balance of tangy and smoky notes, creating layers of irresistible complexity.
AT MY PLACE: I grew up in Kenya, so Baobab Lounge is more than a restaurant to me. Bringing authentic African flavors, warmth and stories into my kitchen and sharing them with our guests is not just my passion — it’s the heart of Baobab Lounge.
MY DREAM DINNER GUESTS: If I could host the ultimate private dinner, my dream guests would be Serena Williams — a powerhouse of strength and determination — and Trevor Noah — whose deep sense of humor and South African roots bring heartfelt stories and contagious laughter. We’d celebrate the essence of great gatherings.
THE CHEF I MOST ADMIRE: The visionary behind the three-Michelin-starred restaurant Atelier in San Francisco, Chef Dominique Crenn is the culinary icon who
inspired my journey and shaped my culinary path. Her mastery of molecular gastronomy and her dedication to fresh, local ingredients have been a guiding force in my own journey.
HOW I GOT MY START: My mom’s latenight craving for cake turned out surprisingly amazing. At that moment, my culinary path was set in motion. With my parents’ support, I pursued my passion, attending culinary school in Switzerland. My journey then brought me to the U.S., where I now have the privilege of overseeing the kitchen at Baobab Lounge.
HOW I GOT MY START: At age 13, I started as a dishwasher at the Original Saratoga Springs Brew Pub in New York. I enjoyed the atmosphere and comradery that went along with busy dinner shifts. You really get to meet a lot of characters that you will only meet working in the restaurant industry. After high school, I attended the Culinary Institute of America and moved from New York to Georgia in 2007.
THE CHEF I MOST ADMIRE: I have great respect for Michelin-decorated English chef and restaurateur Marco Peirre White.
Working as a chef, you are always a student of the craft. A lot of the things I have learned about the philosophy surrounding kitchens, or figuring the flow of food through the restaurant or working out recipes comes from Chef Marco. I also admire what SpanishAmerican chef and restaurateur José Andrés has been able to do with World Central Kitchen and helping those in need after disasters. I feel efforts like these are an important part of chefs belonging to the community.
I CAN’T COOK WITHOUT: Ingredientwise, fresh herbs! Finishing a dish with the appropriate herbs brings a freshness and brightness that can really change the dynamic of a dish. When I’m cooking anything at home, I need music.
MY DREAM DINNER GUEST: The late American chef, author and TV personality Anthony Bourdain. I grew up reading his books, watching him on television travel to such amazing spots and having his finger on the pulse. He was such an important figure to the subculture of the restaurant industry.
THE ALIDA ZACHARY CHANCEY
412 Williamson St. | 912.715.7000 thealidahotel.com
AT RHETT: We are committed to using local products and the freshest seafood, ensuring every dish is a celebration of the region’s bounty. Our meticulous attention to detail in both preparation and presentation guarantees a memorable meal that delights all the senses.
I CAN’T COOK WITHOUT: Salt, olive oil and fresh lemon. You can make a lot of tasty dishes with this combination.
MY DREAM DINNER GUESTS WOULD BE: The band Rush. Known for their fondness for great dining, they would make for
fascinating company. Plus, I have so many music questions to ask them.
THE CHEF I MOST ADMIRE: April Bloomfield, chef at Sailor, a restaurant in Brooklyn, New York. I love her approachable takes on classic dishes and strong emphasis on technique and execution. Her food always looks incredibly inviting and delicious.
I GOT MY START IN THE KITCHEN: When I was 15 at a local hotdog stand. To this day, it’s still the best job I’ve ever had! I really started cooking when I was in culinary school.
One of my instructors owned a restaurant in town and offered me a position. It was a great experience learning and being able to apply those skills daily.
MY LAST MEAL WOULD BE: Any meal around a table with family and friends at home. Sometimes the best meals aren’t what you’re eating, but where you are and with whom you are dining.
A PERFECT PAIRING: At this particular moment, I could go for fish and chips with Guinness. I also love Champagne and oysters.
ZACHARY JOACHIM & JASON RESTIVO
2312 Abercorn St. | 912.798.3564
sobremesasav.com
OUR SPECIALTY: Gnocchi, caulilini (baby Japanese cauliflower), broccoli rabe, pork belly and parsnip puree with parmesan. The gnocchi is house-made, and the sweet potatoes are from Bradford Farm. We roast the vegetables separately and render the pork belly until crispy. We heat it all together and place the mixture perfectly on the parsnip puree and finish with parmesan!
MY DREAM DINNER GUESTS: Oregon winemaker Andre Mack, Rive Gauche Wine Co. owner Carson Demmond and local sommelier and Limestone Wines owner Jamie Crotts. The wines would be secondto-none, and the endless hip-hop karaoke and laughter would fill my heart! – Restivo
THE CHEF I MOST ADMIRE: Michael Carlson, chef and owner of Chicago’s Schwa. Unsure of his path, he left culinary school, travelled abroad and then found himself under the umbrella of chef Grant Achatz. He went on to open a restaurant and receive a Michelin star. – Joachim
SOBREMESA
LASHON KNIGHT
315 W. St. Julian St. | 912.233.2626 belfordssavannah.com
WHAT SETS BELFORD’S APART: From the best ingredients to the finest wines, Belford’s serves a variety of the region’s top dishes. We pride ourselves on offering the freshest seafood, highest quality steaks and tempting desserts. Our cuisine has received accolades from Condé Nast Traveler, Bon Appetit, Southern Living and The New York Times.
HOW I GOT MY START IN THE KITCHEN: At 16 years old, I started cooking at a small Italian café on River Street called Grapevine. That’s where I got my first taste of other cuisines that sparked my joy for cooking.
MY LAST MEAL: That’s hard to say. I love a nice fat ribeye but can’t pass up a chance to dine on wild game.
PERFECT PAIRING: I’m a Savannah guy, born and raised, so a dozen large male blue crabs with ice cold Bud Light is heaven.
