A SPECIAL ADVERTISING SECTION
Chefs Dish Savannah’s culinary creatives step into the spotlight. Photography by ANGELA HOPPER, KATIE MCGEE and JEREMIAH HULL
22 Square Restaurant & Bar at Andaz Savannah . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 a.Lure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Belford’s Savannah Seafood & Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Cohen’s Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Finches Sandwiches & Sundries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
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WILL HERRING TON
COHEN’S RETREAT
5715 Skidaway Road | 912.355.3336 cohensretreat.com
OUR SPECIALTY: Our Crab Grit Cake has my mother’s and my tomato jam on it. It’s an homage to a crab cake. You have the crunch and warmth of the grit cake and then the true taste of crab. It might be the most delicious thing I’ve ever made. It’s never gone off the menu.
THE CHEF I MOST ADMIRE: José Andrés, a Spanish-American chef, restaurateur and founder of World Central Kitchen, is just an amazing person. His nonprofit is devoted to providing meals in the wake of natural disasters.
MY DREAM DINNER GUEST: My Dad passed away almost exactly a year ago after battling Alzheimer’s Disease. He was the nicest, most patient person I’ve ever met. I was jealous of how cool he was. He ate everything.
MY LAST MEAL: Fried chicken with Crystal Hot Sauce.
I CAN’T COOK WITHOUT: Cast iron and butter are essential in my cooking and Southern cooking as a whole. You will always find them in my home kitchen as well as Cohen’s Retreat. AT OUR PLACE: Expect the unexpected! Cohen’s Retreat has a unique vibe with an emphasis on art, food and community, making it a legendary experience.
PERFECT PAIRING: Coming into summer, our tomato pies go well with Chardonnay or Sauvignon Blanc.
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PETER SCH A EFER
22 SQUARE RESTAURANT & BAR AT ANDAZ SAVANNAH
14 Barnard St. | 912.233.2116 savannah.andaz.com
MY SPECIALTY: My 920 Cattle & Company Thick-Cut Pork Chop, a beautiful tomahawk pork chop sourced out of Statesboro. We pair that with sweet potato puree and local vegetables, whatever is delicious and fresh, and top it with house-made Georgia peach and thyme preserves.
THE CHEF I MOST ADMIRE: Monsieur Boulanger provided restoratives to the general French population in the late 1700s when they needed it most – affordable, nutritious broths and soups to fuel them when they were in need. Without him, we would not have the restaurant industry we have today.
I CAN’T COOK WITHOUT: Salt and butter. I have a range of salts with different crystalline shapes and mineral contents that affect food differently. As for butter, if you ask my team, they’ll tell you I use too much. I tell them they don’t use enough.
MY DREAM DINNER GUESTS: I would like to sit down with my late grandparents one more time as a family.
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HOW I GOT MY START: When I was 14 or 15, I was supposed to be a concert
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trumpet player. Instead, I started working in a little ravioli shop and factory on Long Island. I learned all about making fresh pastas and sauces. This sparked a passion in me. MY LAST MEAL WOULD BE: A thick-cut milk-fed veal chop with caramelized Cippolini onions and balsamic reduction over creamy polenta and slow roasted San Marzano tomatoes. MY INSPIRATION: Without my loving wife, Katie, I would not be the chef I am today. She pushes – or sometimes shoves – me in the right direction. I am grateful for her selfless support.
MILES M AT T HE W S
FINCHES SANDWICHES AND SUNDRIES
2600 Mechanics Ave., Thunderbolt 912.509.8053 finchessandwiches.shopsettings.com
OUR SIGNATURE DISH: Finches’ grilled cheese put us on the map. My recipe is simple with classic, quality ingredients like sourdough bread from Auspicious Baking Co. We’ve been told it’s the best grilled cheese on the East Coast. I’ll take it! I CAN’T COOK WITHOUT: Music. A busy day in the kitchen goes a lot smoother with good tunes – whatever the genre. Hearing our musically inclined kitchen team sing along while you wait for your food puts a smile on everyone’s face. A LOCAL FAVORITE: E-Tang Chinese restaurant is a weekly staple for when I don’t feel like cooking at home. It’s so authentic, and I love the texture, salt, spice and acid of Asian cuisine. MY DREAM DINNER GUESTS: My three kids. My two sons are old enough to be out on their own, so a meal where everyone is together is rare. They make me laugh and love a good burger as much as I do.
RICHARD BY RD
A.LURE
309 W. Congress St. | 912.233.2111 aluresavannah.com
AT MY PLACE: We pride ourselves on elegant Lowcountry dining with outstanding service. Our wine list pairs great with our menu. THE CHEF I MOST ADMIRE: Michael Symon’s style of cooking is always elegant, refined and thoughtful. He never seems flustered, and his restaurants are beautiful. MY LAST MEAL: It would have to be a dish from a.lure – our rabbit ravioli is the best dish I have had in a long time. MY FAVORITE INGREDIENTS: I do a lot of Italian cooking, and the combination of fresh tomatoes, basil and seafood is always a hit. MY PERFECT PAIRING: A.lure's pea and carrot scallops go beautifully with a wonderful Nora Albariño.
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BOBBY J. DAY 315 W. St. Julian St. | 912.233.2626 belfordssavannah.com
HOW I GOT STARTED: When I was 20, I started as a dishwasher at a barbecue place in Tennessee. I was extremely eager to learn and worked my way up to become pit master, certified in just six years, and lead line cook on open grill. I moved to Savannah in 2009, worked under various talented chefs and have now taken all that knowledge and experience to become the executive chef I am today. AT MY PLACE: What motivates me most is seeing smiling faces after a meal that I have just prepared for our guests, especially knowing that it is hard to please everyone. I’m proud that our kitchen team considers each other family because we work side-by-side, day in and day out. OUR SIGNATURE DISH: Lobster Gnocchi, made with housemade gnocchi, fresh lobster, asparagus and heirloom tomatoes that pair perfectly with a rich creamy lobster sauce, finished with parmesan. Decadent!
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BELFORD’S SEAFOOD AND STEAKS